The future of health care foodservice

A president-elect of the Association for Healthcare Foodservice plans to push the segment forward.

Published in FSD Update

ahf logo

Dave Reeves, the director of hospitality services at Elmhurst Memorial Healthcare in Elmhurst, Ill., started in health care foodservice in 1992 and has been with the Association for Healthcare Foodservice since its inception. In the 2017 to 2018 term, Reeves will be president of the organization. Even though he won’t be sworn in for some time, Reeves is already looking at how to modernize the association to address the needs of health care FSDs.

“This year has been a defining term, thanks to the current AHF leadership, that will determine the next few years of the organization,” Reeves says. The future of the association, according to Reeves, lies in recruiting, retaining and engaging members. “We are an older group of foodservice directors, and we’ve got to look to the future,” he says. “And I think that’s one of the most critical things. Who is going to fill our role in the future?”

In part, Reeves plans to grow membership by modernizing the association’s resources and focusing on education. “We have some really cool ideas about how to facilitate learning for the future,” he says. “How we deliver education for the future is something I’d really like to look at—whether it’s more webinars or developing new tools or electronic resources.”

Reeves hopes to couple electronic resources with a broader network of peer-to-peer advice. He hopes to curate an internal consulting group for members to share experiences. “It would be like, ‘I’m going through a renovation, so you can really tap into me. I can go out, and say this is what I’ve done for a renovation at my facility; this is what I’d recommend,’” he says.

While the segment’s reimbursement rates continue to dive year to year, Reeves hopes to usher growth of retail operations. Operators can lower costs or grow their revenue, he says, and many are looking at their retail operations as profit centers to offset climbing costs and dwindling budgets.

As incoming generations stir up the segment, Reeves increasingly sees a need to focus on hospitality. “There’s always going to be the need for the clinical folks, but our customers are demanding so much more service now as the baby boomers have moved in to be the primary users of healthcare,” he says. “They are savvy diners, they are demanding customers—as they should be—and we need to be competitive. And the way to be competitive is to have that hospitality focus.”

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code