The healthcare industry is witnessing significant changes in foodservice, driven by evolving patient expectations, technological advancements, and a focus on nutrition and convenience. We looked at key trends shaping foodservice in healthcare that can help your facility and improve patient and resident satisfaction.

Increased Focus on Patient Satisfaction

Nowadays, residents and patients at healthcare facilities desire meals that are not only nourishing but also tasty and enjoyable. When selecting medical facilities, a percentage of patients consider meal alternatives. For instance, 42% of long-term care residents factor food quality into their decision-making process, highlighting the critical role of foodservice in patient satisfaction​​. This emphasis on food quality is not just about taste but also how it impacts overall well-being and recovery.

Technological Integration

Technology is transforming foodservice in healthcare. Patients can now easily purchase meals using their cell phones because to the widespread adoption of mobile ordering and QR code menus. This trend, accelerated by the COVID-19 pandemic, is likely to continue evolving, offering more personalized and efficient foodservice solutions.

From a back-of-house standpoint, technology and automation can help with labor issues and speed of service. Equipment such as a rethermalizer or an oven where recipes can be uploaded to ensure meals are served the same way, at the right temperature, every time. The automation means that there's no need for in-depth, time-consuming training, allowing healthcare workers to serve healthy meals with less labor.

Personalized and Nutritional Offerings

Personalized nutrition is gaining traction, with healthcare facilities increasingly offering customized meal plans based on individual dietary needs and health conditions. By preparing wholesome and enticing meals, this method meets patients' specific nutritional needs and raises patient satisfaction. Another trend in healthcare foodservice is offering vitamin-enriched smoothies and other nutrient-dense options to address specific health deficiencies among patients.

Food Waste and Safety

Food waste has been trending for several years, and for good reason. Controlling food waste helps the environment and a healthcare facility’s bottom line. Over 92 billion pounds of food is wasted annually in the United States. By ensuring that food doesn’t expire and is kept at a controlled temperature, facilities can help make sure the food purchased is consumed. 

Another simple way to control food waste is to use blast chillers and freezers to help preserve food purchased in bulk or in season. Blast chillers and freezers allow items like stone fruit and berries to be served in the fall months and help keep food out of the danger zone. Healthcare institutions provide treatment to individuals with compromised immune systems, thus taking this additional precautionary measure enhances security for both residents and patients.

Enhanced Employee Foodservice

Employees in healthcare settings also require attention in foodservice planning. Offering attractive, nutritious, and convenient meal options can improve employee satisfaction and retention. Implementing loyalty programs and discounts for in-house dining can encourage employees to utilize on-site foodservice facilities more frequently, which also helps maintain a controlled food environment within the healthcare facility.

Is your healthcare facility using the best equipment to serve patients and residents? Find out with our foodservice equipment assessment: