When a Long Island acute care facility absorbed a 32-bed orthopedic program, the food service needs and expectations changed, according to an article on the Foodservice Equipment and Supplies website.
"These younger patients have very high expectations for foodservice because most of their surgeries are elective," said Eric Sieden, director of food and nutritional services at Syosset and Plainview Hospitals.
In response, Sieden's department rolled out a room service dining program specifically for these patients.
When evaluating the menu for room service, Sieden and his culinary team discovered the existing plain, non-selective trayline menu in place for the older patients wasn't appropriate for the new demographic.
Why Healthcare Facilities Management Is Critical to Patient Safety 
Sanford Health and North Memorial Health Finalize Partnership
Cornerstone Behavioral Healthcare Falls Victim to Ransomware Attack
Containing Candida Auris Across the Care Continuum
Early Entry: Manager's Critical Role in Construction Planning