Briggs - Infection Control Catalog

Click below to get the latest information and pricing on Flu items with the Infection Control Catalog from Briggs

Infection.pdf (1.49 mb)

Web Site Development Services

Neil Donhauser, VP and Chief Information Officer announced today that a new service is available to PRIME Services' Members.  PRIME Services is now able to assist members in the development and design of websites.  Members will get a reduced rate on website design and development.  This is now possible because of the additional staffing that has been added to the IT Team and PRIME Services.  Neil Donhauser also stated that several custom programming projects have been recently completed for PRIME Services' Members.

For more information on the IT Services available, please call 800-666-3344 or email to

Benefits of an Electronic Dietary Management System

In general the areas that will be impacted in a positive way with an electronic dietary management system are:

Staff Efficiency: The food service department staff can spend a great deal of time with repetitive and clerical tasks that can easily and much more efficiently be performed by a software program designed to manage the needs of the nursing facility residents.

Resident Care: Because the food service staff has had the clerical and redundant functions all but eliminated, the time now exists to monitor and assist residents to ensure that their meal experiences are the most enjoyable they can be. Perhaps the most talked about subject by the residents with regard to the nursing facility are the meals. More attention to this aspect of the residents stay makes the conversation positive.

Reduced Costs: Because the resident information is more accurate and readable in a software program, this translates into better forecasting of products needed overall and specifically for each resident therefore resulting in less waste and spoilage.

Reports & Documentation: Information that was very difficult to obtain from a manual system is now readily available to assist with resident care, reducing costs, improving staff efficiency, as well as helping to avoid deficiencies.


Below are specific benefits of the electronic dietary management software:

  • Production control means less waste and better cost control.
  • Centralized repository of data means no more illegible handwriting, consistency throughout menus and tray tickets and a change one time generates it throughout the system.
  • Reduced data entry and improved efficiency. Redundant clerical functions are reduced by the computer, leaving more time to handle resident’s specific needs and increasing staff efficiency.
  • Disaster Recovery. Electronic data offers a valuable backup that allows the facility to get up and running more quickly.
  • Discharge summary. Allows receiving facility to have a complete picture of the dietary needs of that resident.
  • Report generators. Reports that are produced by an electronic system have a date tag. This date tag acts as a version control to help ensure the most current and accurate reports are being used.
  • Nutritional analysis. Assists in the prevention of deficiencies and helps to ensure resident’s needs are met.
  • Cost analysis. Ability to identify areas that are costing your operation the most per resident day.
  • Remote access. Provides secure ability to access data offsite.
  • Color plating. Allows the design of more eye appealing menus.
  • Ability to track weights, allergies, medications, problems, goals, approaches, needs, likes, dislikes, etc…
  • Electronic selective menu choices.
  • Pre-warnings of possible deficiencies.
  • Automatic label generation. No more hand writing labels for thickeners, fluids, tube feeds and nourishments.
  • Improved resident interaction. Use a wireless tablet pc at the bedside.
  • Security levels. Allows for assigned roles within the program.
  • Recipe scaling. Save time and reduce waste based on your actual number of residents.


PRIME Services has developed an electronic dietary management system to handle all of your resident’s dietary needs. This program, Dietech can provide your long-term health care facility with the benefits above and more. For more information click here or email

Cost Reduction Strategies

PRIME Services is a supply cost management company that has a consulting and purchasing services (CAPS) division created to bring even more cost reduction strategies to your attention.

The CAPS Division has been able to reduce overall costs by assisting clients in recognizing ways to improve operational efficiencies.

Below are just a few things that may help your operation:

  1. Verify that you are under the correct manufacturer pricing structure through your distributor.
  2. Because you belong to a group purchasing organization does not mean that you are receiving the contract prices.
  3. Review products used for appropriateness on a regular basis.
  4. Review distribution minimum order requirements, drop size incentives and fuel surcharges.
  5. Evaluate your supply chain, which includes: inventory, inventory turnover, inventory locations, delivery distribution, product order guides, product problems/complaints, inspection/verification of deliveries and compliance with standardization.
  6. Conduct product cuttings and evaluations.
  7. Review costs per resident day, are they appropriate?

For more information on how PRIME Services can help lower costs, improve operations and increase cash flow, call us at 800-666-3344 and ask for Valerie at Extension 115.

Medical Billing and Accounts Receivable Management


PRIME Services is pleased to announce a new and unique service to assist our skilled nursing providers with the billing and collection of private and third party claims. With over 20 years of experience in this area, our staff can manage these functions with the goals to:

  • Accelerate cash flow:
    • Decrease your net days of unpaid revenue.
    • Utilize our knowledge to collect from managed care accounts and insurance companies in a timely manner.
  • Capture all billable services:
    • Implement proven systems to reduce lost charges.
    • Develop most effective charge description master.
  • Eliminate denials and write offs:
    • Collect from late payers.
    • Reduce bad debt.
  • Develop revenue cycle efficiencies:
    • front-end data collection practices.
    • Eliminate business office distractions.


We work with your existing software to ensure consistency with clinical documentation standards. We assume responsibility for business office staff training and education. In addition, we develop new practice standards as a result of changes in third party regulations and insurance mandates.

If you would like a no cost, no obligation audit of how we can help you in the ways mentioned above, please contact Valerie at 866-585-3344, Ext. 115, or email

Thank you for your time and consideration.

Improve Food Service Department Operations and Reduce Costs

Improve Food Service Department Operations and Reduce Costs:


In the majority of long-term care operations, food is the number one supply expense and therefore, all costs associated with it must be evaluated on a regular basis.  Below are 25 suggestions to help you keep your food service department costs in line and improve operations.


  • Use a purchase order system. 
  • Understand inventory turnover and at what level your categories of products should be at. See our news story on Inventory Turnover.
  • Understand how your distributor prices your account by "markup" or "margin", a big difference in terms of what you pay. Note most operations think they are on "markup" but are actually on "margin" and are therefore paying more.
  • Check and verify all deliveries.
  • Use a scale to weigh appropriate products.  Understand what you are weighing, for example, product or ice.
  • Check prices and verify that you are paying the correct prices. For more information please see our new story on Invoice Price Verification.
  • Use a Group Purchasing Program to help you lower costs.
  • Decide where brand names are needed and where house labeled products can be used.
  • On a regular basis, evaluate products by doing blind cuttings to verify that you are receiving the quality expected and that there is not a better product fit for your operation.
  • On at least a yearly basis evaluate potential distributors.
  • Make sure your distributor advises you of any specials available.
  • Don't be afraid to make changes.
  • Be aware that product theft will cost your operation.  Implement procedures and systems to reduce this risk.
  • Perform intake studies on a regular basis. Understanding what residents are not eating will help lower your food and supplement costs by providing meals that are consumed by the residents.
  • Monitor your meal cost per resident day see how it compares to similar operations.
  • Know your labor cost per resident day and how it compares to similar operations.
  • Employee turnover is a large expense to your operation. Understand how to reduce turnover.
  • Keep informed of training programs to improve knowledge and operations for better resident care.
  • Technology can be a great tool and time saver.
  • Place orders electronically and utilize the reports available to improve your operation.
  • If using a manual tray card system consider upgrading to an electronic version.
  • If the food service department is performing resident care functions manually, consider upgrading to an electronic tool to manage and streamline all the resident care functions in a program like Dietech.
  • Once you have automated your resident care functions use the available reports to help control your costs and implement procedures to improve resident care.
  • Poor production control leads to increased costs.
  • When creating your menu, understand products that can be substituted for one another and which ones are in season or more available as this will help to price out your menu at a lower cost.


We would like to hear from you if you have found other ways to reduce costs or improve operations.  Please send your success stories to and if you would like us to mention your name, we will give you credit for your story on our website. 

Lower Your Dietary Supply Costs

Typically 35% of a long-term healthcare facility’s operating costs are non-labor. Of this amount, roughly half is attributed to the food service department. The director of food service has so many responsibilities that supply costs are often overlooked. It is certainly not from a lack of knowledge, but more from the standpoint of priorities and having the time to implement and monitor systems to control the dietary departments’ supply costs.

If you feel that your costs per resident day are not in line with where you think they should be, we are providing below some suggestions to help. As with any system, this must be an on-going process and not a one-time event. Some of these ideas are fairly simple to implement where others are more complex. If staff and/or time do not permit, PRIME Services can assist you in understanding how to lower your costs per resident day.

It is easy to say that the food and supplies have been bid out. It takes a very dedicated effort to keep costs per resident day down. This effort needs to encompass activities such as:

  1. All orders should be inspected, verified and counted.
  2. A scale should be used to weigh appropriate products.
  3. Understand inventory turnover for dietary should be between 23-26 turns per year. Being outside of this range on either side it not good.
  4. Understand how your distributor prices your account by “mark up” or “margin”. There is a big difference in the prices you pay between a 10% markup vs. a 0% margin.
  5. Place orders electronically and utilize reports available to improve your operation.
  6. Product theft will cost your operation. There should be controls on all exit doors and delivery areas.
  7. An order guide should be followed based on what is on the menu. Items that are ordered and are not on the menu need to be questioned.
  8. On a regular basis, evaluate products by doing blind cuttings to verify that you are receiving the quality expected.
  9. Don’t allow suppliers to substitute products without your permission.
  10. Don’t allow suppliers to go into your storeroom and determine what is needed.
  11. Do you know how your costs per resident day compare to other facilities similar in size?
  12. Make sure staff knows how to use equipment and does not use excess products/supplies, thinking that if one is good, two must be better.
  13. Use a Group Purchasing Program to help lower your costs.
  14. Check prices and verify you are receiving the correct contract prices.
  15. All suppliers must be thoroughly evaluated and preferably a request for proposal should be sent to competing suppliers at least every two years to keep your pricing competitive.
  16. Communicate with suppliers to let them know of any problems and learn from them, ways to reduce costs such as increasing order size, taking fewer deliveries, buying close out items and what specials they may have.
  17. If products come in damaged or not at all, make sure you receive the appropriate credit on your invoice.
  18. If using a manual tray card system, consider upgrading to an electronic version to save on time.
  19. If you are performing resident care functions manually, consider upgrading to an automated system to manage your residents’ needs.
  20. Don’t assume larger sizes are less expensive than small sizes on a comparable basis, like per ounce.
  21. Intake studies are time consuming, but they can help understand what residents are not eating. This information if used properly, will help to lower foods and supplement costs.
  22. Technology can be a great tool and time saver.
  23. Don’t be afraid to make changes to benefit your facility.

PRIME Services has worked with many facilities to assist them in establishing systems and helping monitor them to reduce total costs. You may not have the staff and/or time and this is where can assist you and bring a focus to this area.

For more information, please contact Valerie at 866-585-3344, Ext. 115, or email

Thank you

Briggs - MDS 3.0 User's Manual

Click the file below to get the latest information and pricing on the MDS 3.0 User's Manual from Briggs.


BriggsMDSBlog.pdf (35.55 kb)


EcoLab - Sustainability(Green) program

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Sexauer - New Website

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Sexauer.pdf (1.39 mb)

PRIME Services

PRIME Services, from its original roots as a purchasing and consulting company in 1983, has grown into one of the largest group purchasing organizations for nursing homes and assisted living communities across the United States.

Today, PRIME Services has three divisions, all focused on removing costs from the supply chain while increasing operational efficiency. The three divisions are; Group Purchasing and Custom Contracting, Consulting and Purchasing Services (CAPS), and a Technology Division

Be sure to mention you're a PRIME Services member when calling in to ensure you receive additional discounts that are available exclusively to PRIME Services members.


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