Are you on any distribution trucks?
Blossom Foods is proud to be served, and trusted, in many of the most respected healthcare facilities throughout the West Coast (and expanding). Working closely with Dietitians, Chef's, and Speech Pathologists, Blossom Foods is able to customize menus that are cohesive with the current menu and that are as delicious and nutritious. Together, we build a custom menu that satisfies the kitchen staff and patient population with a wide variety of options in Puree, Ground, and Chop/Diced textures.
- Puree, Ground, and Soft Chop/Diced Menus
- Fresh and locally sourced ingredients when available
- Customized menu's to match your facilities diets, including seasonal items
- Renal, Cardiac, Vegan and other special menu options
- Competitive Pricing
- Packaging options for individual, complete meals, bulk
- Increase patient satisfaction
- Reduce waste
- Eliminate the guesswork in the textures
- No added colors, artificial ingredients, starch
- USDA Certified Kitchen
- Woman Owned Business national certification
- Consistent nutritional values
Please call us today to set up your personal tasting! Our office: 510-893-3321
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Yes. We currently are carried by US Foods and deliver up and down the West Coast. We are close to production of our products in an East Coast kitchen and will begin distribution nationally in June, 2015.
Can we get samples?
Yes. Please contact us directly and we are happy to send out samples of items you may have on your menu.
Do you offer meal plans for discharged patients, i.e., continuing care?
Do you provide your meals to hospital or institutions?
Yes, we are proud of the many large healthcare facilities that use Blossom Foods as their standard for puree, ground, and soft chop/mechanical soft food textures.
Have you had success helping hospitals and institutions increase state scores?
Yes. We have been very fortunate in California to work with the State on improving scores for meal taste and texture consistency. Our goal again is to not only make meal time better for your staff and patients requiring a puree, ground or chopped texture, it is to improve the menu items offered.
How are you different from your competitors?
We provide puree, ground, and soft chop menu items prepared from fresh ingredients. We do not use fillers, preservatives and heavy starch. We have an extensive menu that allows you to more accurately
How do we heat these?
We currently have facilities that microwave, bake, steam and re-therm. Again, each facility is different in how they prepare their items and Blossom Foods works very hard to help make our meal items easy to heat and serve.
How do we order?
Contacting Blossom Foods we are able to answer all your questions regarding our menu and ordering. There is no “hard” sales pitch as we believe our menu choices and flavors speak for themselves. Once a menu has been chosen, a custom order form will be set up and you will simply fill in your needs and send to us. You can also contact your US Foods representative or current distributor and ask that they carry the Blossom Foods items.
How long have you been working with hospitals and institutions?
We began with our first hospital, (Sutter Health-Summit Campus), in 2009 and are very proud they continue to be one of our most loyal and happy customers.
How often do we need to order, and what's the turnaround time?
This will vary on your patient population and census of dysphagia patients. Larger facilites order 2 times a week and some of the smaller providers once a month.
Is there a minimum order?
No. With the number of patients in varying facility types, our meal options are flexible and available to all.
What are my packaging options?
We know from experience that each hospital is different in both their packaging needs and heating needs. Our packaging options include bulk bag, individual servings, complete compartment meals, and menu items ready for a re-therm system.
What certifications do you have, and how does that help us?
We are currently working to receive the Women Owned Business certificate as Blossom Foods was started and continues to be run, and owned, by Sue Graziano Adams.
What education, training and support do you offer?
Will you customize to accommodate our menus?
Yes, as we currently provide for many health care facilities, we know that continuity of menu planning is crucial. If Pot Roast is on the regular menu, we can include this on the Puree menu and dysphagia menus. It also allows the patient to feel they are not subject to an unknown meal plan. There are also many states that are beginning to require that menu planning be continuous, throughout the levels of diet textures. We have over 32 menu items to choose from and are happy to work with you to create unique items as well.