Food Service - July 2020
Dining programs could see a continued slump in retail dining
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'
The workers are also demanding proper PPE
Factors such as a general uptick in health-conscious consumers have put food service on the front burner
Healthcare executive chef shares details of serving patients and staff during the pandemic
As trends shift, operators must keep up with menu innovations and remain adaptable
A limited menu, eliminated seating and enhanced cleaning policies can help the transition