Conquering Corrections

Over the course of a year, saving a few pennies per inmate meal can substantially impact a facility’s foodservice budget.

By Joseph Montgomery, Guest Author -- Foodservice Equipment & Supplies, 7/1/2005

Joseph W. Montgomery, MS, RD, LDN, CCFP Principal, Wolfe Creek Associates, Greenville, Ill.

Corrections is one segment of the foodservice industry still experiencing considerable growth. While examples are plentiful, one I can speak of from experience is the state of Illinois, where the number of prisons went from 12 in 1980 to more than 30 today. As a result, the overall budget for corrections in Illinois, as in any state with a large inmate population, ranks up there with the money spent on education.

As a former operator of a correctional facility and current consultant to this niche, I can say with confidence that outside of those focusing on corrections, few members of the foodservice industry realize this staggering growth is occurring. What they also fail to realize is that the cost to feed these prisoners continues to grow by leaps and bounds while overall foodservice budgets remain flat.

The net result is that less money is allocated to feed each prisoner, and the demands on the equipment and supplies in most correctional facilities continue to outpace those placed on E&S in other operations.

The expectations for correctional foodservice professionals, therefore, remain high. They have to provide a quality food product that falls within budgetary constraints and meets nutritional guidelines. Correctional foodservice professionals have to be flexible and learn to use food, supplies and equipment as effectively as possible.

Equipment manufacturers have really been a godsend and have gone a step beyond to help meet the needs of the correctional industry. They have come up with products and security packages to make E&S secure and durable. At the same time, they need to continue to evolve with us to ensure that future products continue to meet our changing environment.

One major issue is overcrowding. For example, in a relatively short period of time I have seen facilities designed for 750 grow to house 1,900 inmates. Despite this increase in prison population, the kitchen did not get bigger nor was any equipment added. So these operations now have to feed two-to-three times as many people than originally intended.

As a result of this explosive growth, many correctional operations now function 24-hours a day, leaving absolutely no time for equipment to be broken or lay idle.

Equipment in the high-volume correctional environment must have built-in functionality. Our operators have to be able to use that piece of equipment four or five times a day and develop new methods of using the equipment to meet this ever-increasing demand.

An example is a braising pan where you can begin by cooking stews or soups and then use it to steam, braise or grill other food items. This is just one example of how a single piece of equipment is used to prepare multiple menu items in any given day.

Security is also a major concern for correctional operators. Manufacturer partners have been great in listening to the needs of correctional managers by developing or redesigning items that are security-conscious and durable. Most manufacturers who have developed products for correctional facilities put plates over the dials, include extra tough hinges, heavy-duty wheels or just use a heavier metal in constructing the item as part of their standard correctional package.

Those companies that identify corrections as a growth segment need to understand its unique nature. For example, most commodities and equipment requests go out to bid through state or local agencies, which means the food, equipment and supplies proposed have to be high-quality, durable, cost-effective and functional. Over the course of a year, saving a few pennies per inmate meal can substantially impact a facility’s foodservice budget.

While the vendors serving this segment of the operator community have done well over the years, now is not the time to rest on their laurels. They need to continue to strive for new ways to add value to their products by increasing their efficiency, lifespan and reliability. True, their past performance has set the bar high, but the demands of the day continue to set it ever higher.