Flexible foodservice design is key in healthcare facilities as trends shift and operators must keep up with menu innovations and remain adaptable, according to an article on the Foodservice Equipment and Supplies website.
The healthcare and university segments have been on an explosive growth trajectory in the last few years as students, patients and staff alike demand better-quality food with more choices, the article said.
People now choose to eat at all different times of the day and night, instead of during traditional meal periods.
Tarah Schroeder, senior principal at Ricca Design Studios, relies on similar philosophies when designing for flexibility at university and healthcare facilities. Because both can run short on labor, Schroeder focuses on building in more retail options.
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