Rank: 3

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.


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Source: Data courtesy of Technomic. All sales figures are estimates.