2016 Healthcare Census: Hospitals raise their game

From retail to cooking demos, hospital foodservice operators are serving more customers—and in more creative ways than ever.

Survey snapshot

184—total number of hospitals surveyed

hospital census overview chart

Annual food and beverage purchases

Less than $200,000 20%
$200,000-$499,999 17%
$500,000-$999,999 16%
$1 million-$4,999,999 34%
$5 million or more 13%

 

Feeding more patients

Half of hospitals are feeding more patients today than they have in the past; overall only 15 percent reported serving fewer patient meals.

Hospitals in the Northeast and South continue to serve the most patients daily (364 and 282 respectively), followed by the West (224 daily meals) and Midwest (161 meals).

237—Average number of patients fed daily

Annual food and beverage purchases Average patients fed daily
Less than $200,000 39
$200,000-$499,999 88
$500,000-$999,999 123
$1 million-$4,999,999 307
$5 million or more 695

In the past two years, how has your patient meal count changed?

Annual food and beverage purchases Increased Decreased Stayed at home
Less than $200,000 30% 24% 46%
$200,000-$499,999 52% 6% 42%
$500,000-$999,999 31% 24% 45%
$1 million-$4,999,999 53% 15% 32%
$5 million or more 83% 4% 12%

16%—Overall, hospitals’ patient meal counts rose by an average of 16 percent. Operators with less than $200,000 in annual F&B purchases saw the biggest jump (23 percent) in patient meal counts.


 

Room service

Room service continues to rise, with slightly more operators offering on-demand meals compared to last year. The larger the hospital, the more likely it is to offer room service—67 percent of operators with F&B purchases of $5 million or more offer it, compared to 27 percent of hospitals with purchases less than $200,000.

Does your operation offer on-demand room service for patients?

room service pie chart

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Read the full story via baltimoresun.com .

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FSD Resources