A detailed report by segment of current industry research
72 percent of people surveyed say they’re making changes to move toward a person-directed style of care, such as more menu options, relaxed dining rooms and flexible hours—up from 66 percent in 2014.
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.
Average foodservice revenue per respondent last year was $3.96 million, down slightly from $4.02 reported in 2008 by the same companies.
As the economy continued to struggle in 2009, contract management firms overall experienced a flat year. The largest contractors saw a slight dip in revenue year-over-year, while Tier 2 and Tier 3...
Seventy-two percent of operators in our survey said they purchased local products, with produce being the most frequently purchased local item. Operators also reported an increase in meal counts in...