I have my nephew’s birthday party coming up on Sunday, so I asked my sister two questions as I normally do. First, “What does Jackson want for his birthday?” My sister gave me some different ideas but ultimately gravitated to one - spoiler alert: he’s getting something Pokémon!
Next: “What can I bring?” She said she’s got it all handled, but asked if I could pick up the Pokémon-inspired cake on my way over (he really does like his Pokémon, trust me). That got me thinking that birthdays are one of those times that people get to have their cake and eat it, too.
This took me back to a recent conversation with Matthew Wine, Director of Finance at Premier Health Care Management, a 7-home skilled nursing provider in southern Ohio. We spoke at the Ohio Health Care Association Annual Conference in April and discussed the reimbursement challenges that his organization faced and the steps they took to cut costs and improve quality.
Is it really possible to improve quality of care while cutting costs, you ask? Wine described how with a focus on staffing, it definitely is. They switched from managing a schedule on paper and pen, which was inefficient and provided zero visibility into overtime, to OnShift staff scheduling and labor management software to automate the process. According to Wine, “We had facilities that were running 4-5% overall overtime are now running 1-1.5%. Those savings, payroll over payroll, are phenomenal. We can save that money and put that back into better care and other quality measures.”
I guess having your cake and eating it, too, isn’t just limited to birthdays! To hear more about how Wine and Premier Health Care Management really do have the best of both worlds when it comes to care and costs, check out his video, "Premier Health Care Management Reinvests Savings into High Quality Care."