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The healthcare segment of foodservice, known for the healing power of food, has been working as hard as ever this year, and we heard from operators to find out what's top of mind, what keeps them up at night and which menu trends they're betting on. 

Scroll below for FoodService Director's annual State of Healthcare Foodservice Report, where we dig deeper into the topics of labor, sustainability and menu trends. 

By FSD Staff

See the survey results below

 

In 2025, we are starting a major focus on plant-forward menuing. Reducing the portion size of our animal proteins and increasing the amount of vegetable, grains, and other like-items provided in all operations.

- Dugan Wetzel, Eskenazi Health, Indianapolis

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