2018 F&B sales: $18.6M
Total bed count: 2,410
Total patient discharges: 102,910
Location: New York City
Focusing on the well-being of both patient and guest, the food and nutrition department at New York-Presbyterian Hospital redesigned its foodservice delivery model in 2019, going from a cook-chill operation to an in-room dining program. By incorporating new technology and providing hand-crafted meals, the foodservice program reenvisioned how it serves dishes. The team also revamped its Garden Cafe menu, offering more plant-based meal options and catered action stations for all guests.
Source: Data courtesy of Technomic. All sales figures are estimates.