CBORD Consulting

Our industry leading consulting team can provide expert advice and guidance to improve your organisational outcomes, achieve KPIs, and deliver innovative, sustainable, and evidence-based solutions.

Key healthcare foodservice and nutrition-related issues:


Safety & quality



The CBORD Solution:

CBORD consulting comprises of dietetic, foodservice and IT professionals with strategic, operational and research experience in public, private, and not-for-profit health and aged care organisations. CBORD has been working with customers since 1994 to deliver successful, innovative, and sustainable healthcare solutions, streamlining systems across organisations, whilst maintaining site flexibility and uniqueness. 

With a comprehensive understanding of the key issues facing healthcare, including accreditation and legislative requirements, our consulting team works collaboratively with you to deliver customised foodservice and nutrition consulting expertise in the following areas:

  • Wellness checks – maturity model assessment to determine current efficiency and automation, identifying areas for improvement
  • Foodservice model – concept design, service re-design, planning and delivery
  • Room Service – feasibility assessments, pilots, model planning and implementations
  • Foodservice operations – strategy and vision, workflow re-design, menu design and analysis, menu review
  • Malnutrition management
  • Data analytics
  • Project and change management


We work with you to improve your operations and develop the optimal food and nutrition service model to achieve your business goals.

Key healthcare foodservice and nutrition-related issues:


Not patient-centred1

Safety & quality

Allergy deaths increased by 42%2

Advanced ordering, and limited meal choice and timing3,4


High food waste (up to 49%)3,5


20-70% global malnutrition prevalence6,7

Demonstrated results:

CBORD customers who have implemented new food and nutrition solutions, such as Room Service or CBORD’s electronic malnutrition management, have demonstrated:

  • Decreased plate waste to 8-17%8,9,10
  • Decreased costs by 15-28%8,9,10,12
  • Improved patient satisfaction to 96-98%8,9,10,11
  • Increased dietary intake (protein) 26%-47%9,10,11,12
  • Improved staff satisfaction 100%14
  • Improved efficiencies/optimised resources by >60%14
  • Increased identification, diagnosis and coding to >95%14
  • Improved malnutrition reimbursement revenue (opportunities >$1,000,000)



  1. Aase S. (2011) “Hospital foodservice and patient experience What’s new? J Am Diet Assoc 2011;111(8):1118-1123. 
  2. National Allergy Strategy (2019). Crisis in the Care of Allergic Patients in Australia. April 2019. Available from: 
  3. Williams, P and Walton, K. (2011). “Plate waste in hospitals and strategies for change European e-Journal of Clinical Nutrition and Metabolism 6(6):e235e241. 
  4. Naithani S, Whelan K, Thomas J, Gulliford M and Morgan M. (2008). “Hospital inpatients’ experiences of access to food: a qualitative interview and observational study.” Health Expectations 11(3): 294-303. 
  5. MacKenzie-Shalders K, Maunder K, So D, Norris R, McCray S. (2020) Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review. Nutrition & Dietetics77:103–111.  
  6. Agarwal E, Ferguson M, Banks M, Batterham M, Bauer J, Capra S and Isenring E. (2013). “Malnutrition and poor food intake are associated with prolonged hospital stay, frequent readmissions, and greater in-hospital mortality: Results from the Nutrition Care Day Survey 2010.” Clinical Nutrition 32(5): 737-745. 
  7. Dietitians Association of Australia (2009). “Evidence based practice guidelines for the nutritional management of malnutrition in adult patients across the continuum of care.” Nutrition and Dietetics 66(3): S1-S34. 
  8. Maunder K and Lazarus C. (2019). Room Service case study: an effective and feasible hospital foodservice model; To be posted on the CBORD website soon.   
  9. McCray S, Maunder K, Krikowa R, & MacKenzie-Shalders K. (2018). Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal Human Nutrition and Dietetics 31(6):724-741. 
  10. McCray S, Maunder K, Krikowa R, & MacKenzie-Shalders K. (2017). Room service increases nutritional intake and improves patient satisfaction whilst decreasing food waste and cost. Academy of Nutrition and Dietetics, 118 (2):284-293. 
  11. Maunder K, Lazarus C, Walton K, Williams P, Ferguson M, Beck E. (2015) Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clinical Nutrition ESPEN, 10 (4):e134-e139.  
  12. McCray S, Maunder, K, Moir J, Norris R, MacKenzie Shalders K. (2018). Bedside menu ordering system increases energy and protein intake while decreasing plate waste and meal cost in hospital patients. Clinical Nutrition ESPEN, 26:66-71. 
  13. Barrington V, Maunder K & Kelaart A. (2018) Engaging the patient: improving dietary intake and meal experience through bedside terminal meal ordering for oncology patients. Journal of Human Nutrition and Dietetics, 31 (6):803-809, 
  14. Maunder K, Nave F, Ackerie A, McCray S (2019). Improving identification, diagnosis and coding of malnutrition: Phase 2: An electronic malnutrition management solution. 36th National Conference of the Dietitians Association of Australia, Gold Coast. Nutrition and Dietetics, Vol 76 (Suppl. S1):65. *Final presentation data referenced. 


Reach Us

We pride ourselves on the dynamic relationship between our team, our user community, and our network of carefully curated business partners.

The CBORD Group, Inc.
781 Pacific Highway, Suite 301 Chatswood, NSW 2067

+61 2 9325 5300

Contact Asia-Pacific Region