Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 1 contents V O L U M E 7 0 • N O 8 • A U G U S T 2 0 1 7 FEATURES 24 Healthcare Foodservice Strategic RX Healthcare foodservice operators face a tremendous predicament in how to elevate food offerings in today's unsteady, unpredictable larger healthcare en- vironment. The list of challenges extends far and wide for hospital executives, who in turn must challenge foodservice directors to simultaneously trim costs and improve operations. Facilities that can balance these seemingly opposing forces rise to the top. By Donna Boss 30 Healthcare Foodservice Best Practices From upgrading to room service-style offerings for patient services to hiring skilled chefs to enhanc- ing menus in retail dining, the leaders in healthcare foodservice remain resourceful in their never-end- ing efforts to enhance customer satisfaction. Here, eight best-in-class healthcare foodservice operators share their approaches. By Donna Boss 50 2017 Beverage Series Smoothies Offer the Ultimate Meal Replacement Smoothies and high-end juices offer an above-aver- age beverage ring for operators while also expand- ing afternoon sales as consumers look for a light lunch or protein-packed afternoon snack on the go. The latest versions of this still-growing beverage include savory ingredients and superfoods. By Amelia Levin ON THE COVER University of Kentucky HealthCare's Albert B. Chandler Hospital. Photo by Lee Thomas Photography 54

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