HOSPITAL FOOD SERVICE, REIMAGINED

A better hospital day.
One meal
at a time.

From a patient’s phone to their room. From the coffee shop to the central kitchen. Bring your entire hospital dining operation together.

Explore the working platform Open the application directory

Patient room serviceRetail diningEnterprise food management

Illustration of a patient using a smartphone as a food-service attendant delivers a fresh meal

PATIENT EXPERIENCE × OPERATIONAL EXCELLENCE

A better meal starts here.Chosen by the patient. Connected to the kitchen.

01Patient choiceDining as part of the care experience

02Employee convenienceMake every break count

03Operational controlFrom purchasing to delivery

04Enterprise scaleA consistent model across your network

01 / THE WORKING PLATFORM

The platform.
In practice.

Explore the actual hospital dining applications. See the screens your teams will use, then open the relevant workspace directly.

A menu that starts with the patient.

Patients browse meals matched to their diet and send their selections into the hospital’s meal-service workflow.

Diet-specific choicesNutrition informationRoom delivery

Open Patient ordering

Actual application captures • Demonstration environment with synthetic records • Access permissions apply when opening staff workspaces.

02 / APPLICATION DIRECTORY

One starting point.
Every workspace.

Go directly to the application you need. Patient and employee experiences, service operations, and the back office—all accessible from here.

Staff access Sign in at the POS register first, then open your authorized workspace below.Staff sign-in ↗

Order & dine

For patients, families, employees and visitors

Patient mealsDiet-aware menu and room ordering

Family diningGuest meals and family meal-card access

Employee diningEmployee ordering, pickup and unit delivery

Cafeteria kioskSelf-service ordering across the eateries

Coffee shopCoffee, bakery and café ordering

Dining welcomeThe central hospital food-service portal

Prepare & serve

For food-service teams and clinical nutrition

Cafeteria & café POSThe live register and service modes

Kitchen displayMeal tickets, preparation and service status

Assisted orderingStaff-assisted patient meal ordering

Employee deliveryCoordinate food delivery to staff units

Patients & diet ordersPatient context, diet orders and allergies

Patient meals & traysReview, preparation, delivery and consumption

Manage & optimize

For operations, purchasing and finance

Food managementThe complete food-service operations workspace

Recipes & costingRecipe versions, portions and food costs

Nutrition & allergensIngredient sources and reviewed meal cards

Inventory & ingredientsIngredients, units, stock and substitutions

PurchasingOrders, approvals, receiving and credits

Production & commissaryPrepared batches and ingredient use

Transfers & distributionStorage, inter-site transfers and receiving

Reports & accountingProduct mix, margin and operational analysis

Hospital administrationPatient dining, family services and order management

Staff dining administrationEmployee dining and delivery operations

Employee accountsMeal allowances, benefit balances and credits

Payroll reviewBatch review, staging and reconciliation

Menu administrationMaintain the hospital’s menu catalog

AccountingInventory journal mapping and exports

Devices & deploymentHandheld service ↗Android application ↗SUNMI printer service ↗

Links open the existing hospital demonstration applications. Staff applications use their existing sign-in and permissions. Payment and clinical demonstrations are subject to their in-app limitations.

A REAL PERSON IS ALWAYS AN OPTION

Can’t use a phone screen? Just call the dining extension.

A patient can dial the hospital’s designated dining extension from their room phone. A staff member sees the same diet-appropriate menu, enters the order electronically, and sends it into the same kitchen and room-delivery workflow. Staff-assisted bedside ordering and authorized caregiver assistance can support patients who need another way to order.

Same menu rules.
Same kitchen connection.
The help they need.Extension assigned by each hospital.

03 / FROM THE ROOM TO THE RIGHT KITCHEN

No paper slips.
No order re-entry.
No unnecessary handoffs.

Orders from patient rooms, floors, phones, kiosks and POS stations join a coordinated production workflow. Your teams prepare, check and deliver the food; the system moves the information.

Choose & validate

Confirm patient identity, current location, dietary eligibility, meal availability and service window.

Route & prepare

Send each item to the responsible kitchen or station, using destination, capacity and production rules.

Assemble & verify

Coordinate split-kitchen items, match the tray to the order, and flag exceptions before dispatch.

Deliver & confirm

Direct delivery by campus, building, floor and room. Record patient verification and delivery completion.

KITCHEN COORDINATIONIllustrative operational view

PATIENT MOBILE

Room 412 · Lunch

Main kitchen → Tray assembly

Diet checked

DINING EXTENSION

Room 318 · Lunch

Diet kitchen → Tray assembly

Staff-assisted order

EMPLOYEE MOBILE

Café pickup · 12:15

Grill + coffee bar → Pickup

Coordinated preparation

One order record connects production, assembly and the final destination.

Electronic self-ordering removes routine order-taking for eligible patients. Clinical review, food preparation, tray checks and delivery remain with the appropriate hospital teams.

04 / PATIENT CHOICE, WITH CLINICAL GUARDRAILS

The right meal
for this patient.

Dietary restrictions belong in the ordering workflow—not on a note someone has to remember.

Patient menus respect hospital-approved nutrition rules, active dietary orders and documented allergies. Electronic health record and admission, discharge and transfer interfaces connect the menu to the patient’s current care context.

When information is missing or changes, pause and review.

Hold affected orders when the diet feed is unavailable, a patient is made NPO, or an unresolved conflict appears. Route exceptions to authorized staff and recheck affected meals before delivery.

01 / DIET

Prescribed nutrition

Apply clinician-defined carbohydrate, sodium, fluid and other nutrient limits. Show only eligible choices for the ordered diet.

02 / ALLERGIES

Ingredient-aware rules

Screen declared allergens and approved substitutions. Connect recipe changes to menu eligibility and kitchen alerts.

03 / TEXTURE

Appropriate consistency

Support prescribed texture-modified meals and thickened liquids using hospital-approved classifications and recipes.

04 / VERIFICATION

The right tray, delivered

Reconcile room transfers and discharges. Verify identity at delivery with the hospital’s approved identification process.

Clinical rules, interfaces and escalation procedures are configured and validated with your dietitians and clinical teams. Software supports—but does not replace—clinical judgment or kitchen allergen and cross-contact controls.

05 / A VISION FOR BAPTIST’S 14-HOSPITAL ROLLOUT

One hospital is the beginning.
Your entire network is the opportunity.

Extend the same connected food-service model across the 14-hospital planning scope, plus participating clinics, medical malls and satellite dining locations.

PAYBOTXOne enterprise view

Menus · Purchasing · Production · Performance

Hospital 01Hospital 02Hospital 03Hospital 04Hospital 05Hospital 06Hospital 07Hospital 08Hospital 09Hospital 10Hospital 11Hospital 12Hospital 13Hospital 14

ClinicsMedical mallsCommissariesCoffee shops

Illustrative rollout scope provided for this presentation; not a deployment or affiliation claim.

Buy together.
Prepare where it makes sense.
Deliver where it belongs.

Bring demand into a single purchasing view while keeping each facility’s operating needs visible. Central kitchens and local kitchens share the work, with orders and food traced to their destination.

Central purchasing: consolidated demand, contracted suppliers, approvals and destination-specific purchase orders.
Multiple legal entities: entity-specific cost centers, budgets, accounting and intercompany allocation.
Multiple kitchens: commissary production, local finishing, scheduled transfers and coordinated fulfillment.
Local flexibility: shared recipes and standards with campus-specific menus, prices and service hours.

THE OPERATING DETAIL THAT MAKES THE DIFFERENCE

Great meals in front.
Complete control behind the scenes.

Recipes & real food costs

Standardize recipes, portion sizes, yields and approved substitutions. Understand ingredient, portion and menu costs as prices change.

Smarter purchasing

Use demand, pars and available inventory to plan replenishment. Track supplier prices, purchase approvals, partial receipts and invoice differences.

Inventory & traceability

Follow stock from receiving to storage, production and transfer. Track lots, expiration dates, waste and recall investigation records.

Production & floor stock

Coordinate prep lists, batch recipes and patient meal demand. Replenish nourishment rooms and floor stock with accountable department requests.

Guests, catering & events

Support family and guest meals, meeting catering, department billing and approved allowances alongside your daily retail operation.

Decisions backed by data

See order-to-delivery time, missed meals, call volume, waste, food cost and outlet sales. Compare facilities and drill into operational exceptions.

Connected hospital systems

Scope EHR, ADT, identity, payroll, procurement and finance interfaces around your environment. Define ownership, validation and reconciliation for each connection.

Accountable access

Role-based permissions, audit history and controlled approvals keep responsibilities clear across clinical nutrition, food service, finance and IT.

WHY CHOOSE PAYBOTX OVER VOLANTÉ?

Choose the whole hospital journey.
Make checkout one part of it.

The case for PAYBOTX is the breadth of the proposed operating model: patient nutrition, bedside delivery, retail dining and enterprise food management in one coordinated program.

What your hospital needs	Volanté’s published offering	The PAYBOTX approach
Cafeteria, kiosk & mobile ordering	Markets POS, self-service kiosks and digital ordering.	A connected starting point. Bring these channels into the same plan as patient dining and kitchen operations.
Employee dining benefits	Markets badge pay, payroll deduction, meal plans and discounts.	Fit the entire shift. Combine employee benefits with mobile pickup and hospital-wide service planning.
Diet-aware patient room service	The reviewed healthcare page emphasizes retail dining. Confirm detailed clinical room-service scope with the vendor.	Make patient dining central. Personalized menus, assisted extension ordering, diet checks and room delivery are part of the proposed solution.
Kitchen-to-room coordination	Markets kitchen displays; confirm multi-kitchen patient tray and delivery workflows during evaluation.	Follow the complete meal. Connect routing, preparation, assembly, verification and the final room destination.
Enterprise control	Markets multi-location POS and consolidated reporting.	Connect supply to service. Align purchasing, recipes, inventory, production, entities and delivery with the dining operation.

The decision: evaluate the complete patient-to-purchasing workflow, not just a terminal feature list. Ask both providers to demonstrate it with your hospital’s scenarios.

Build your evaluation around the whole hospital →

Comparison based on Volanté’s healthcare page and digital-ordering information, reviewed September 28, 2026. “Confirm” indicates a scope question, not an assertion that a competitor lacks a feature. PAYBOTX scope and integrations are established in the implementation agreement. Volanté is a trademark of its respective owner.

A BENEFIT TO THE WHOLE HOSPITAL

More choice for patients.
More time for people.
More visibility for leaders.

Make dining a better part of the hospital day.

For patients More independence, clear choices and a personal room-service experience.

For employees Convenient food access and less of a short break spent waiting.

For operations Fewer manual handoffs, coordinated kitchens and traceable deliveries.

For leadership Shared purchasing, measurable service performance and a repeatable rollout model.

EXPLORE THE OPPORTUNITY

What could self-ordering free up?

Estimate routine order-taking time that could be redirected to patients who need assistance.

Patient orders per hospital / dayOrders completed independently 50%

Minutes per assisted orderHospitals

70hours / day of routine
order-taking capacity

Illustrative estimate, not a savings guarantee or staffing recommendation. Orders × independent-order share × minutes × hospitals ÷ 60. Excludes clinical review, preparation and delivery. Validate against actual workflows.

A PRACTICAL PATH TO FOURTEEN HOSPITALS—AND BEYOND

Prove the experience.
Then expand with confidence.

01 / ALIGN

Design around your hospital.

Bring food service, clinical nutrition, nursing, IT, finance and purchasing together. Map diets, rooms, kitchens, entities and integration requirements.

02 / PROVE

Pilot a complete journey.

Start with a representative patient unit, kitchen and retail outlet. Validate dietary rules, accessibility, assisted ordering, delivery and downtime procedures.

03 / SCALE

Roll out in measured waves.

Use agreed acceptance criteria, training and service metrics to expand across hospitals, then participating clinics and medical malls.

CLIENT SOLUTIONS GROUP

Let’s connect
your hospital’s
next great meal.

Bring your patient, employee and enterprise food-service teams to one conversation.

Start with a hospital workflow session.

We’ll map patient ordering, nutrition safeguards, kitchen fulfillment, retail dining and network purchasing around your organization.

Contact Mark Yelen markyelen@me.com

Please do not send patient information through email.

A better hospital day.One mealat a time.

The platform.In practice.