When hospitals had to adjust to handle COVID patients and close all nonessential units, many foodservice experiences fewer retail customers, changing staffing needs and other challenges, according to an article on the Foodservice Equipment & Supplies website.

Many hospitals received donations from local businesses. The Ohio State University Wexner Medical Center’s incoming food donations, for instance, included more than 10,000 meals and 70,000 snacks.  gratifying, but logistically challenging.

The foodservice operation started offering more donated meals at dinner for staff to take home at the end of their shifts.

Many hospitals also made food donations to local organizations. OSUWMC continues to make donations to mid-Ohio food banks. They also partnered with Mid-Ohio Food Collective and converted the James Mobile Education Kitchen, which supports the community with culinary and nutrition education, into a mobile food bank.

But even though though healthcare operators may be facing a new normal but their business is less likely to see longer-term impacts than other food service segments. A recent survey showed that 45 percent of healthcare operators are “cautiously optimistic; expect our operation to come through this stronger than ever.”

The largest group, 55 percent of healthcare operators, are “worried, but fairly confident our operation will get through this in one piece,” according to a Food Management article.

Read the full Foodservice Equipment & Supplies article.