Hospital foodservice is more than just serving meals, it's about creating an experience that supports the health and wellbeing of your patients and guests. For our latest report, we talked to chefs across our Morrison Healthcare kitchens to find out what's trending, as well as what's molding the future of healthcare foodservice. Fill out the form below and we'll send you their culinary insights, including:
- How hospital systems are saving money on travel, while improving employee retention and customer satisfaction, by conducting virtual vs. in-person training.
- Why incorporating plant-based menus can aid in the healing process, meeting the needs of the 58% of consumers looking to improve their plant-based protein consumption.
- How serving more authentic and unique ethnic cuisines, which nearly a third of guests and patients say they will pay a premium for, can improve the bottom line.
- Why 76% of hospital facilities are now working to reduce the amount of meat and poultry being purchased, with an eye toward sustainability and a reduced carbon footprint.
- The importance of creating a medically-tailored food program for discharged patients, providing ongoing meals after leaving the hospital that can reduce in-patient admissions, while creating new revenue streams.
