
Beyond the Hospital Room
According to a 2013 healthcare census, 59% of hospitals serve more retail meals than patient meals. Over the past two years, 65% of those reported an average of 19% increase in retail transactions.
“Hospitals are often the biggest restaurants in town,” says Diane Imrie, Director of Nutrition at Fletcher Allen Health Care.
“Only 20% of our 5,000 meals each day are served to patients. Our customers are mostly the doctors and staff that work here and don’t have time to leave the campus for meals.”
5 Ways to Keep Staff and Visitors On-Site
Keeping staff and visitors on-site not only maximizes the retail meal revenue, but also improves the staff work efficiency by eliminating quick, stressful off-site meals. Here are some tips to consider:
Affordable Equipment for Quick Expansion of Food Options
This new revenue stream can help support the cost of a healthier patient meal program, which should lead to enhanced patient satisfaction scores.
For more ideas on addressing the entire spectrum of healthcare foodservice needs, contact a Cambro healthcare specialist. Click here to find your rep!