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.
184—total number of hospitals surveyed
Annual food and beverage purchases
|Less than $200,000||20%|
|$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|
|$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%|
|$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 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?