September 2017

PE2020 spotlight

STEEEP across the system

The gears in action: How departments across the system are implementing and embracing our weekly STEEEP Huddles!

The Lankenau Maternity Unit has placed the STEEEP gears prominently on their unit to remind and encourage staff to implement the principles daily. This fantastic display was created by a team of residents and nurses. A special thank you to Nurse Manager Lisa MacDonald for inviting us to visit!

At Paoli Hospital, Cara Carontulo and the social work team also gave us a look at how they have taken their weekly STEEEP Huddles a step further.

Do you have a STEEEP story to tell? Email us at PE2020@mlhs.org and let us know how you have implemented the STEEEP Huddle in your department or unit.

Leadership insights

A message from Mike Buongiorno, EVP and CFO

Medicare Breakeven—what does it mean? Mike Buongiorno, Main Line Health executive vice president and chief financial officer, explains how this initiative is critical to helping us meet our PE2020 goals.

Corporate Services Workstream

Food price increase in response to benchmarking

After a benchmarking assessment and in recognition of overall rising food and labor costs nationally, retail prices at our cafeterias and cafés will increase an average of 5.8 percent beginning on Friday, September 15, 2017 after lunch service.

This is the first price increase at Main Line Health in seven years. On average, competitive prices are 47 percent more expensive than prices at Main Line Health.

What does this mean for you?

The average meal cost of an entrée with a beverage will increase from $6.18 to $6.56 excluding any special bundles or promotional deals.

Here are some other examples of what this 5.8 percent price increase will look like:

• 20oz coffee will increase from $1.39 to $1.49
• Dannon/Yoplait/Chobani yogurts will increase from $0.99–$1.99 to $1.29–$2.19
• Grilled cheese will increase from $1.99 to $2.09
• The salad bar weigh station price will increase from $0.39/oz to $0.43/oz
• 16oz soup will increase from $2.49 to $2.69

Downstaffing and Upstaffing Policy

In order to provide a STEEEP experience we have to make sure that we are appropriately staffing to changes in volume or workload. In August, a Downstaffing and Upstaffing Policy went into effect to provide greater clarity on the process.

The objectives of this new policy include:

• Ensure all departments are adequately and safely staffed to maintain our high standards of care.
• Standardize procedures for the voluntary/involuntarily and downstaffing/upstaffing of staff members across all departments.
• Establish a procedure for the cancellation of a staff member’s shift.
• Establish a new pay practice in the event that an employee reports to work without being notified of a cancellation from downstaffing.

Highlights of this policy

Downstaffing

• Employees may request to be voluntarily downstaffed when volume or workload is low.
• The department will keep a running list of dates when employees are downstaffed to ensure that downstaffing is evenly given.
• Employees can request to use basic leave/holiday time or take unpaid time off when electing to be downstaffed. FTE status will not be affected.

Upstaffing

• Employees may be asked to help upstaff when volume or workload is high.
• All qualified volunteers will be upstaffed first.
• After exhausting all possible options, all appropriately skilled employees from the previous shift will be requested to work.

For full details on Main Line Health’s new Downstaffing and Upstaffing Policy, visit the Human Resources section of the intranet.

Inspiring excellence through systemwide thinking

We want to hear from you. Let us know about ideas and opportunities that will help us in our efforts to achieve our PE2020 goals.