Cafeterias are being updated to more modern cafe style bistros.

Consumers in general are craving more nutritious, local, and gourmet-like menu items.  With the healthcare food service industry growing like it is, it’s no wonder an effort to please the general public is happening.  According to Elevate Research, “The hospital food service industry generates more than $20 billion annually and is growing steadily”.  Not only is the industry focused on catering to the people already in the doors, but many places are making changes to attract more outside customers as well.  Creating more modern café style bistros with chefs instead of food production managers, and offering things like coffee kiosks and food carts are some of the ways to up the appeal of healthcare food service establishments.  These changes are gateways to achieve other consumer desires as well.  Executive chefs have the means to make healthier, higher quality dishes and trendier menu options that include authentic culturally based foods, increased seasonality and locally sourced foods, and customization.

These demands don’t come for any price though.  While consumers may be willing to pay more for these types of culinary experiences in a lot of cases, they still expect good value.  This is especially true for healthcare food since the industry has been known for cheaper options.  The struggle is in trying to provide good quality food while still keeping costs low amongst rising food costs.  And since the healthcare industry is becoming more competitive in general, it is even more important to pay attention to customer feedback.   This can help “minimize waste, boost revenues, and help you stay ahead of shifting patient preferences”, says Elevate Research.

Many healthcare facilities are adopting hotel-style room service.

In addition to developments in healthcare common areas, changes are being made in-room too.  “More and more hospitals are adopting hotel-style room service that allows patients to order their meals anytime from an expanded menu”, says an article on Becker’s Hospital Review.  This type of service can reduce waste — therefore saving money — since patients can choose what they want when they want it.  Additionally, it’s a step towards getting higher quality and more satisfying nutritious options to patients.  Since it’s in the healthcare industry’s mantra to look out for the well-being of people, many have decided it’s finally time to be representative of that in their food as well.

Ultimately these food service changes will do wonders to improve patient, guest, and staff satisfaction and generate a more appealing image for healthcare facilities within the community.  Food service can have a bigger impact on our overall experience than we may think and we are finally understanding that it is not something to be overlooked in the healthcare industry.

Have you noticed these trends in healthcare food service?  How do you compare healthcare food service to retail food service?

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