NEW YORK —Retail dining sales are on the rise at hospitals as foodservice directors grow the on-site, takeout and catering offerings available to medical workers, visitors and other passersby, according to a recent survey conducted by the National Society for Healthcare Foodservice Management.
According to the responses of 143 participants, 55 percent said that more than half of the meals prepared at their hospitals are considered retail. Approximately 53 percent of respondents said they made meals on-site for takeout, with 46 percent of those meals served hot. Fifteen percent said they promoted those meals through daily specials, and 5 percent said they were sold at specially marked prices. —Retail dining sales are on the rise at hospitals as foodservice directors grow the on-site, takeout and catering offerings available to medical workers, visitors and other passersby, according to a recent survey conducted by the National Society for Healthcare Foodservice Management.
“The retail side of hospital operations continues to evolve and become more lucrative,” said Linda Lafferty, director of foodservice for Rush University Medical Center in Chicago and current HFM president. “With the health care foodservice industry employing some of the best chefs in the country, it’s no surprise that hospital retail dining sales are increasing and that operations are as successful as they are.” —Retail dining sales are on the rise at hospitals as foodservice directors grow the on-site, takeout and catering offerings available to medical workers, visitors and other passersby, according to a recent survey conducted by the National Society for Healthcare Foodservice Management.
The survey also found that 47 percent of facilities that classify the majority of their meals as retail currently prepare hot-food trays, while 62 percent said they offer baked items. Seventy-eight percent said they sell cheese trays and fruit and vegetable trays. —Retail dining sales are on the rise at hospitals as foodservice directors grow the on-site, takeout and catering offerings available to medical workers, visitors and other passersby, according to a recent survey conducted by the National Society for Healthcare Foodservice Management.
According to the foodservice professionals participating in the survey, not only hospital employees, but also visitors and the general public buy the catering trays. —Retail dining sales are on the rise at hospitals as foodservice directors grow the on-site, takeout and catering offerings available to medical workers, visitors and other passersby, according to a recent survey conducted by the National Society for Healthcare Foodservice Management.
Of those polled, approximately half said their facilities were located in areas where they were surrounded by other restaurant or retail venues within easy access to staff and visitors. Almost all of the respondents—91 percent—said being located near those competitors didn’t pose a problem. —Retail dining sales are on the rise at hospitals as foodservice directors grow the on-site, takeout and catering offerings available to medical workers, visitors and other passersby, according to a recent survey conducted by the National Society for Healthcare Foodservice Management.
Founded in 1988, HFM represents approximately 2,000 on-staff foodservice professionals at acute, extended and long-term care facilities and suppliers throughout North America. —Retail dining sales are on the rise at hospitals as foodservice directors grow the on-site, takeout and catering offerings available to medical workers, visitors and other passersby, according to a recent survey conducted by the National Society for Healthcare Foodservice Management.