Dietech Main Features Part 2

Table Side Ordering

Tablet style entry for your waitstaff to take on demand orders.

Diet Change Automation

Automating the manual process when a resident’s diet order changes.

EMR Integration

Reduce manual entry and errors by pulling data from your EMR/EHR.

  • |
  • February 14, 2020

Dietech Main Features Part 2

Table Side Ordering

Tablet style entry for your waitstaff to take on demand orders.

Diet Change Automation

Automating the manual process when a resident’s diet order changes.

EMR Integration

Reduce manual entry and errors by pulling data from your EMR/EHR.

  • |
  • February 14, 2020

Dietech Main Features Part 1

Tray Tickets

Thermal or paper tickets used by your staff to assemble items on the tray.

Production Tallies

Counts for everything that your kitchen needs to produce.

Nutritional Analysis

Know the nutrients that you are providing your residents or patients.

  • |
  • February 14, 2020

Main Programs

Lite

Perfect for smaller facilities and converting from a manual system


  • Basic Meal/Tray Ticket
  • Meal Pattern
  • Likes and Dislikes
  • Nourishment Labels
  • Beverage and Meal Tallies
  • More Features...
Plus

Ideal for medium and larger long term care facilities


Everything in Lite and...

  • Basic Menu Cycle
  • Tube Feed
  • Special Needs
  • Weights and Management
  • Meal Report with Dislikes
  • More Features...
eTableServ

Electronic Touch Ordering
(Included in Production)


  • Room Service
  • Bedside Ordering
  • Restaurant Style
  • Meal Credit Management
  •  Friendly
  • More Features...
  • |
  • May 28, 2019

D – Production Tallies

  • Production tallies include all items on the tray ticket including menu substitutions from the menu cycle and resident specific requests. They are broken down by different portions, consistencies, item types and services items.
  • 5 Different Types of Tallies: Extended, Summary, By Unit, By Cart & Combined. The Combined Production Tally provides your staff with grand total for the day(s) by consolidating the items onto one report. For example, this report could provide you the amount of ice cream that you need for the week.
  • Optionally display Cook To/Hold To temperatures on the tallies for your individual items.
  • Predefined features allow you to pick out food groups that you want to appear on your production tally. For example, your Cooks Tally would include the food groups of entree, starch, and vegetable and not beverages.
  • Tallies reflect active menu cycle and take into consideration automatically holidays/substitutes/overrides.
  • Production Tally report type customization on; fonts, shading, sorting, orientation, production areas (hot/cold) and grouping.
  • |
  • May 17, 2019

D – Tray Ticket Explanation

  • Gives you the rationale as to why the resident is receiving items on their tray ticket.
  • Help you determine why items are added/replaced.
  • |
  • May 16, 2019

D – Tray Ticket Visualizer A

  • Preview of the physical tray ticket and nourishment's to verify accuracy of the ticket without having to print out a ticket.
  • Helpful for complicated residents.
  • |
  • May 16, 2019

D – Intake Study – Nutritional Calculations

  • Staff records consumption on an individualized resident intake report.
  • Intake range of 1 to 3 days.
  • Simple facility specified nutritional values that display how much the resident has consumed for the average day range.
  • USDA nutritional values that display how much the resident has consumed for the average day range.
  • |
  • May 16, 2019
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