Affordable Care Act and LTC Dining Services

Published in FSD Update

Reflections for the AHF conference.

We’ve all heard about how hospital operators think the Affordable Care Act (ACA) will affect hospital foodservice, but no one is really mentioning the role long-term care facilities will play in the equation.

For a recap: Under ACA hospitals are tasked with reducing readmissions. As such, hospitals will not be reimbursed for the second visit of patients within 30 days of discharge for certain conditions and procedures.

So where do LTC facilities come into play? That’s exactly what Daphne Gulick, senior director of food services for Masonic Village of Elizabethtown (Pa.) spoke about at the 2013 AHF conference in New Orleans.

Many times patients, especially the elderly, are discharged from a hospital to an LTC facility. If a patient in an LTC facility is readmitted within 30 days of discharge, the hospital will not be reimbursed for the second visit. This is again only for certain conditions/procedures, but the number of these will be increasing in the coming years.

That makes it even more important for hospitals and LTC providers to work together to create a cohesive patient care program so they can reduce the likelihood of readmission.

For Gulick, that meant having an open dialogue with the local hospitals and ensuring that nutrition education begins first in the hospital and then is carried into her facility. Gulick advises LTC foodservice providers to get ahead of the curve, so to speak, as these locations are not mentioned in the ACA. She says it’s important for LTC locations to partner with local hospitals to provide a continuum of care for patients.  

More From FoodService Director

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources