Food Service - July 2020

Pandemic’s impact on on-site dining at healthcare facilities

Dining programs could see a continued slump in retail dining


Supersized food can mean undersized profits for healthcare facilities

When it comes to offering healthier food options in their cafeterias and gift shops, most U.S. hospitals may be 'penny wise and pound foolish'


Hospital patients require better food service and it's improving bottom lines

Factors such as a general uptick in health-conscious consumers have put food service on the front burner


Hospital food service operators on front lines of coronavirus

Healthcare executive chef shares details of serving patients and staff during the pandemic


Flexible foodservice design key in healthcare

As trends shift, operators must keep up with menu innovations and remain adaptable


Reopening onsite restaurants in healthcare facilities

A limited menu, eliminated seating and enhanced cleaning policies can help the transition



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