“This shift to a more individualistic foodservice delivery model has improved the quality, freshness, and convenience of hospital foodservice,” Lent says. This, in turn, is designed to allow patients to order what they want to eat, when they are ready to eat. Changes in the products, advances in technology, a focus on healthy living, and advancements in food safety can contribute to a profound shift in the way hospital chefs and dietitians operate their programs.Īccording to Sharron Lent, RD, vice president of patient and clinical services for ARAMARK Healthcare, the industry is seeing dining trends that are based on providing freshly prepared items, which are driving hospital foodservice operations to migrate from more batch-style cooking to models such as room service.
That’s because in a rapidly changing foodservice environment where products and merchandise can quickly become obsolete, staying on top of technology and trends is vital to the success of a foodservice program. These days, hospitals are increasingly taking a more personalized approach to menu selection, preparation, and distribution. Gone are the days of paper menus on which patients, with pencil in hand, would “check” their menu choices. By doing so, they are impacting the health and well-being of their most important customers: the patients. Medical facilities, both large and small, are embracing technological advancements in food preparation, distribution, and safety. New technologies and innovative products can keep any industry fresh, and the hospital foodservice industry is no exception. Today’s successful programs are catering to patients’ unique needs and safety, using technological innovations to streamline processes and personalize meal selection.
That’s Progress - Advancements in Hospital Foodservice
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