Hospital food-service operations could boost staff productivity by using cook-chill technology and also by using prepared vegetables. Based on data from a study of 60 hospital catering managers in the United Kingdom, the use of cook-chill technology could boost productivity by 25 percent, when calculated in terms of meals produced per day per chef. Moreover, the use of prepared vegetables combined with cook-chill technology increased productivity by as much as 50 percent. Ironically, the survey found relatively few operations employing cook-chill techniques.