Since 1878, the Bad Schmiedeberg-Kur-GmbH (EMBS) treats orthopaedic, rheumatic and gynaecological conditions.
The institution provides today more then 170,000 care days and nights per year, with an annual turnover of over 20 millions Euros. In addition, two nursing homes with a total of 138 places have been operating for 10 years. There is a steady decline in the payment of social welfare funds, so that now around 35% of patients are choosing to pay to enjoy the benefits of spa therapy treatments. The services and meals provided must therefore meet very high standards.
With over 12,000 patients per year, food procurement is of strategic importance, and this is reflected by a sum of nearly 7 figures in the budget. Birgit Geist, of Expense Reduction Analysts, was entrusted with the project, with the objective of reducing costs without compromising on quality and service. Food experts Michael Jaeger and Folker Gussek joined B. Geist on this project.
The special requirements were identified in close collaboration with management, procurement and the head chef. Meals were cooked at several locations, dietary requirements had to be taken into consideration and daily deliveries were needed.
On this basis, Expense Reduction Analysts invited seven suppliers to tender and negotiated details with the best providers. As a result, the company decided to keep the incumbent providers for dry, frozen and fresh products and to switch to a new supplier for coffee. This enabled EMBS to reduce their annual costs by 7.5% i.e. 54,000 Euros.
Deddo Lehmann, Director and Manager for EMBS was very satisfied with the results and the progress of the project; “When we started the collaboration with Expense Reduction Analysts, our employees were a bit sceptical. I can say today that Expense Reduction Analysts stands for absolute transparency and professionalism – especially with our employees, with whom they have always taken the time to explain the philosophy and procedures.”