food Management and Resident Dining
Our fully integrated solution is designed to meet the needs of today’s residential care, nursing home, independent living, and retirement village lifestyles.
Building Innovative Technology Since 1975
CBORD powers food service, nutrition, card systems, housing, and access solutions for healthcare, aged care, tertiary education, and business campuses.
Our innovative technology and our industry-leading consulting team of food and nutrition specialists help health and aged care organisations achieve quality, sustainable, and efficient food services for their customers.
Our technology enables every aspect of food service management to be automated, reducing manual processes for recipe and menu management and the ‘back of house’ kitchen processes involved in food preparation and delivery. Through NetMenu Planner, food costs and wastage are better managed, stock control and purchasing costs are effectively monitored, and the communications to Hospitality Services at ‘front of house’ enables chefs to respond to resident demands for a better dining experience.
Resident Dining Experience
NetMenu Selective Dining delivers the link between hospitality/care staff and the resident to ensure that choosing their meals is an enjoyable experience, fully profiled for the needs and preferences of each resident so that they can eat in their room, the dining room, or experience restaurant-style service.
Food safety is built in with allergen and nutritional management features approved by dietitians, enabling the right meal to be served to the right resident.
CBORD provides technology for an organisation’s retail operations to enhance the resident experience through Odyssey Direct, a cashless card system which delivers better security for the resident as well as full financial control and transparency for those extra outlays.
Multiple solutions, from a single supplier, to deliver a competitive edge and enhance the resident lifestyle experience.
The ability to offer residents an improved lifestyle while managing your costs are key to obtaining a competitive edge. There are four key areas to accomplish this.
Food is medicine. And if food is medicine, then foodservice is medicine too.