A detailed report by segment of current industry research
From retail to cooking demos, hospital foodservice operators are serving more customers—and in more creative ways than ever.
FoodService Director’s 2012 Contractor Census is a snapshot of the contract market, based on information from the 2010-2011 fiscal year, supplied by 38 firms.
FoodService Director’s 2012 College & University Census is a snapshot of the C&U market, based on information from the 2010-2011 school year, supplied by 50 institutions.
FoodService Director’s 2011 School District Census is a snapshot of the K-12 school market, based on information from the 2010-2011 school year, supplied by 50 large, medium and small districts.
The majority of hospitals say they expect to pay more in food costs in 2012.
Cafeteria and catering business continue to make up the bulk of foodservice for hospitals in our census, with only 48% of meals served being delivered to patients.
Retail sales amont the hospitals in the census rose, to an average of $1.98 million, from $1.89 million. Raw food cost also shot up in 2007, rising to $6.39 from $5.47.
Non-patient meals now account for a larger portion of hospitals' foodservice programs than patient feeding.
Food costs per-patient-day rose 5% from 2004 to 2005 in hospitals self-operating foodservice and participating in FSD’s Industry Census Report, and rose nearly 7% in their contract managed...
Total foodservice revenues rose an average of 6% last year, to $1.44 million compared with 2008’s $1.36 million.