In an interview on the Foodservice Equipment & Supplies website, Dan Henroid, director, nutrition and food services, and sustainability officer, UCSF Health, San Francisco looks at the state of healthcare food service.
Food-service trends are being shaped by amenity-centered care like those offered in hotels. This trend reflects a desire to better meet customer expectations, particularly the younger generations, he said.
At the same time, retail services account for slightly less than 90 percent of the meal volume at UCSF Health.
While these facilities are more into serving outpatients and satellite operations outside the main hospitals, they'll try to align the restaurant food concepts with patient menus as well.
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