A healthcare FSD shares hopes for the future

business future hand orb

Dave Reeves is the director of hospitality services at Elmhurst Memorial Healthcare, where he also is the Association of Healthcare Foodservice’s president-elect for the 2017-2018 term. Below, he shares his hopes to modernize the organization and address healthcare foodservice operators’ concerns during his term. 

Q: What are the main issues for health care FSDs that aren’t going away?

A: We are in an industry where reimbursement is declining year to year, so we need to learn how to operate with budgets that are the same or lower. One of the things we can do is lower costs—or we can grow our revenue. That’s what we are seeing a lot of people doing: looking at their cafeteria or retail operation as more of a profit center to offset some of that. We need to focus on our retail operations and retail growth.

Q: What do you hope to achieve in your presidency?

A: How we deliver education for the future is something I’d really like to look at, whether it’s more webinars or new resources. My pet project has been engaging new members, first-time members and younger members, because we’ve got to look to the future.

Q: Do you have any initiatives in the planning stages?

A: I want to enhance the way we can support our members for cost reductions or any new initiative—for instance, having an internal consulting group of members that is able to share their experiences.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources