NEW YORK —Looking to lure more customers, a growing number of hospitals are planning facelifts or upgrades to their foodservice operations, according to a recent study by the National Society for Healthcare Foodservice Management.
The study, which was completed in March, polled more than 270 HFM-affiliated healthcare food and nutrition professionals as well as suppliers and manufacturers. More than half of the survey’s respondents said their facilities were planning major construction or remodeling projects within the next two years. Of that number, 40 percent said those capital improvement projects had been budgeted in excess of $800,000 each. —Looking to lure more customers, a growing number of hospitals are planning facelifts or upgrades to their foodservice operations, according to a recent study by the National Society for Healthcare Foodservice Management.
In other findings, 37 percent of respondents said they offered a room-service component for their patients. Of those offering room service, 25 percent had implemented their programs within the last year. Respondents also said room service was a worthwhile investment, particularly in the areas of patient care and customer satisfaction. Approximately 74 percent of those members who implemented room service programs said their patient satisfaction scores had increased and 81 percent said their satisfaction scores had gone up by more than 10 percent. —Looking to lure more customers, a growing number of hospitals are planning facelifts or upgrades to their foodservice operations, according to a recent study by the National Society for Healthcare Foodservice Management.
The study also found that operators at retail venues in hospitals are putting greater emphasis on keeping both staff members and hospital visitors happy. Many noted that the use of cashless payment systems, in which customers pay for meals with prepaid cards, keys or online services, helped to boost customer satisfaction. More than half of the respondents offered such systems. —Looking to lure more customers, a growing number of hospitals are planning facelifts or upgrades to their foodservice operations, according to a recent study by the National Society for Healthcare Foodservice Management.
“Expect to see more modern facilities with a variety of services and options focusing on making the customer happy,” said Mary Angela Miller, current HFM president and administrative director for Ohio State University Medical Center in Columbus, Ohio. —Looking to lure more customers, a growing number of hospitals are planning facelifts or upgrades to their foodservice operations, according to a recent study by the National Society for Healthcare Foodservice Management.
The study also found that approximately two-thirds of the operators surveyed were female. Sixty-one percent were directors, 18 percent were managers and 11 percent were administrative directors. More than 30 percent of operators polled have been at their current jobs for more than 16 years. Nearly 40 percent manage multiple sites and nearly 20 percent manage multiple departments. More than 40 percent of respondents earned between $80,000 and $100,000 per year. —Looking to lure more customers, a growing number of hospitals are planning facelifts or upgrades to their foodservice operations, according to a recent study by the National Society for Healthcare Foodservice Management.