OPERATOR INSIGHTS
The state of healthcare foodservice: Keeping up with menu trends
Plant-based and globally inspired items are gaining steam, but not everywhere.
Sponsored By
HEALTHCARE DINING RISES TO THE CHALLENGE
By Benita Gingerella
Labor shortages, rising costs and supply chain struggles are still fixtures in healthcare dining, FoodService Director’s second annual state of healthcare survey revealed. Operators big and small, however, are working to overcome those obstacles and keep things running smoothly. Check out our full 2022 report below to see how senior-living and hospital operators are persisting through those issues to provide quality service to diners.
OPERATOR INSIGHTS
The state of healthcare foodservice: Navigating staffing shortages
More than half of survey respondents say that being short-staffed is the top challenge they anticipate in their operations this year.
OPERATOR INSIGHTS
The state of healthcare foodservice: Finding a way forward
Technology is helping teams alleviate staffing shortages and meet sustainability goals.
OPERATOR INSIGHTS
The state of healthcare foodservice: A community of care
Leveraging their networks of suppliers and local partners has been key for many operators as supply chain challenges persist.
“We work hard each day to retain our employees, working with them to best understand their needs and keeping them happy. Take care of your employees and they take care of the residents.”
METHODOLOGY
This data compiled by FoodService Director comes from information provided by 56 survey respondents during September and October of 2022. The percentages included throughout are taken from the total number of respondents who answered that particular question. Percentages may not add up to 100% due to rounding or multiple responses being selected.
