“Switching from heat-retaining tableware to regular tableware” 

Now we can also provide cold foods

We have switched the meal temperature control method from heat-retaining tableware to Temperature Control(Hot & Cold) Food Trolley. As we were using heat-retaining wares, there is no way to maintain the temperature of the cold dishes at the time. We are pleased that we can serve all the dishes, hot and cold, at their intended temperatures.
 

Now, the meals our patients have are always at the right temperature as soon as they’re served.

Now we can also use break-resistant tableware.
Because heat-retaining tableware is heavy, large, and hollow on the
inside, it had a weak point being easy to break. This issue made us
worry for the safety of our patients.
After switching to Temperature Control(Hot & Cold) Food Trolley,
we can now choose tableware that better serves our need such as
light and durable tableware. This replacement has been quite
satisfactory among our patients.
 

Now we can use all types of tableware

As the heat-retaining tableware is large and heavy, it can prevent
patients from feeling comfortable having their meals in it. Switching
to Temperature Control(Hot & Cold) Food Trolley open us to
more options for tableware. Now, we can use ceramic plates and
bowls that are used in regular households, which has been well
received since it helps create home-like atmosphere among our
residents. 

 “Who knew that having meals on flat-trays could be this enjoyable!” 

We use placemats to mark the seasonal special occasions

For seasonal events such as Christmas, the New Year holiday, and the Doll
Festival, we were trying to figure out a way to set apart the meals in such
occasions from everyday meals, but couldn't come up with any idea. Fujitaka
proposed using different mats designed for each seasonal event to set the
meal apart from our regular services.
A creative idea like this could only be achieved with flat-trays.
 

We managed to reduce the leftovers

When using partitioned trays, some of the people we served were unable to put their tableware at their reach. The elderly and other people who experienced these types of issues tended to leave a lot of leftovers for food that was towards the back of the tray.