Thanks to the Affordable Care Act and an increasing emphasis on healthier eating, healthcare foodservice remains in the spotlight. These operators not only feel the need to increase the quality of the food they offer but their menus have to be healthier and more diverse than ever before.
In an attempt to become more innovative, healthcare foodservice operators have turned to increased training, working collaboratively with their peers to emulate other successful concepts, putting a new twist on existing technologies and even partnering with national brands.
Today's successful operations are flexible enough to evolve with their customers' palates and are forcing consumers to see healthcare foodservice in a new light. The net results are higher patient satisfaction scores and revenues for the facilities they serve.
2. A New Take on Cook-Chill Heats Up Operations at Ohio State University Wexner Medical Center
3. White Toque Culinarians Raise the Bar at Robert Wood Johnson University Hospital
4. Restaurant-Style Food Delivers UCSF Medical Center's Room Service Program
