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HEALTHCARE DINING RISES
TO THE CHALLENGE

By Benita Gingerella

Labor shortages, rising costs and supply chain struggles are still fixtures in healthcare dining, FoodService Director’s second annual state of healthcare survey revealed. Operators big and small, however, are working to overcome those obstacles and keep things running smoothly. Check out our full 2022 report below to see how senior-living and hospital operators are persisting through those issues to provide quality service to diners.

OPERATOR INSIGHTS

Keeping up with menu trends

Navigating staffing shortages

Finding a way forward

A community of care

“We work hard each day to retain our employees, working with them to best understand their needs and keeping them happy. Take care of your employees and they take care of the residents.”
–Steven Szilvagyi, executive chef at Cedarbrook Senior Living

METHODOLOGY

This data compiled by FoodService Director comes from information provided by 56 survey respondents during September and October of 2022. The percentages included throughout are taken from the total number of respondents who answered that particular question. Percentages may not add up to 100% due to rounding or multiple responses being selected.

FULL SURVEY RESULTS

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