How do you design a foodservice operation when the traditional way of doing things no longer makes sense?
Jeff Delahunt, a foodservice leader with more than 23 years of experience at Dayton Children’s Hospital, faced exactly that challenge while helping shape dining services for the hospital’s new 48-bed behavioral health center. In his conversation with host Ashley McNamara, Jeff shares how the unique needs of the facility required a fresh approach to everything from staffing and workflows to the role of cashiers and the overall guest experience.
Drawing on decades of operational expertise, Jeff explains how digital ordering and automated pickup solutions helped solve critical challenges while creating a more efficient and supportive environment for patients, staff, and visitors. The discussion explores how identifying friction points within an operation can uncover opportunities for meaningful improvement, especially in healthcare settings where every process plays an important role.
Throughout the conversation, Jeff offers valuable insights into change management, technology adoption, and the importance of designing systems around real-world needs rather than established assumptions. His practical perspective demonstrates how innovation often begins by questioning long-standing processes and finding smarter ways to serve people.
Whether you’re a healthcare foodservice professional, hospitality operator, or business leader looking to improve operational efficiency, this episode provides an insightful look at how finding and eliminating friction can lead to better outcomes for everyone involved.
Watch more episodes of Outside the Box for expert conversations on the future of foodservice and be sure to subscribe to the Apex Order Pickup Solutions YouTube channel so you never miss an episode.