It’s probably no surprise that employee turnover in foodservice is quite high compared to many other industries. The stats from 2014 show the turnover rate at 66.3 percent. In many instances, healthcare […]
Implementing patient room service is a challenging project. Foodservice departments often run into unexpected roadblocks from space limitation, miscalculated budget or limited staff qualifications. Having a systematic plan in place before the […]
If you’re familiar with Press Ganey, ACA, room service and waste-stream management you’re probably a healthcare foodservice operator. We want you to be a part our healthcare foodservice panel and share your […]
On the surface, hospital cafeteria offerings and atmosphere may seem completely independent from patient foodservice. Typically, cafeterias service employees and visitors, but with the recent changes in healthcare foodservice, many visitors view the retail […]
Patient dehydration is a serious concern but it’s especially alarming when it happens in nursing homes where the elderly often fail to monitor food and water intake. The staff shortage in nearly […]
Cambro made history with its first foodservice product in 1951—the Camtray. While the Camtray is now widely known, many may not know the Camtray was invented with the goal of making a […]
As a healthcare foodservice operator, your main concern is patient satisfaction. As making sure that every meal is delivered on time and at the right temperature while meeting the nutritional guidelines isn’t […]
Being in the hospital is rarely a pleasant time, especially for patients who are physically in pain, in addition to feeling stressed and lonely. With frequent interruptions from staff members and medical […]
While flavors, textures and temperatures are critical elements of food enjoyment, one aspect that often lacks attention is the presentation. Food presentation is as impactful to patient appetite as other elements; hence […]
Hospitals strive to achieve higher patient satisfaction scores by finding the ideal balance between improved quality, cost control and employee efficiency. As a result, the roles of healthcare foodservice Dietitians and Nutritionists […]
