Healthcare Special Report

  • Healthcare Foodservice Leaders Respond to the COVID-19 Crisis

    Operators must remain ready to respond if they receive an influx of COVID-19-infected patients in the future.

  • Patient Meal Services in Healthcare Segment

    “Despite all the chaos, hospital patients with or without COVID-19 must receive food at least three times a day,” says Martha Rardin, MS, RD, CD, FAND, director of Nutrition and Dietetics and the diabetes coordinator, at Hendricks Regional Health in Danville, Ind.

  • Retail Dining in Healthcare

    Cafeteria and retail sales fell dramatically at most hospitals starting in mid-March. In mid-June when some hospitals resumed elective surgeries and more medical and administrative staff returned to working on-site, various facilities started to report an uptick in sales.