Foodservice Equipment & Supplies

AUG 2018

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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Page 10 of 92

editor's perspective 8 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 Taking it to the Streets T here was a time when patient feed- ing was the center of the healthcare foodservice universe. Thanks to insurance companies and managed care, though, the length of time patients spend in hospitals continues to shrink. As a result, most healthcare foodservice op- erations tend to resemble more of a hybrid model, one that includes some patient feed- ing with a growing emphasis on corporate dining/retail solutions, catering and more. Certainly, taking care of patients remains a top priority but they often consume a small minority of the meals healthcare foodservice operators produce each day. In fact, the scope of healthcare foodservice continues to creep well past the traditional campus boundaries. As part of their updated mission, many of today's healthcare systems strive to establish a greater presence in the communities they serve. And that approach continues to af- fect support services such as foodservice. As a result, growing numbers of healthcare foodservice operators must now serve as advocates for healthy eating by teaching people in their communities how to prepare more nutritious meals on their own. It's one thing to provide healthy meals to someone while they visit a healthcare campus but it's another to give them the knowledge and ability to continue eating this way once they return home. In support of this evolving mis- sion, many new and renovated healthcare foodservice operations now feature teach- ing kitchens where the culinary staff show that healthy and delicious can co-exist nicely on the same plate. In addition, a growing number of healthcare foodservice operators now take their healthy menus and culinary demon- strations to the streets of the communi- ties they serve. One such example is the Mobile Education Kitchen that The Ohio State University Wexner Medical Center operates (page 48). This vehicle extends the operation's ongoing culinary education efforts by making house calls to commu- nity events and accompanying the medical center's mammography vehicles. People who visit the vehicle see chefs in action as they provide live cooking demos and more. Of course, healthcare is not immune to the challenges and trends other food- service industry segments must address. Labor challenges, pressures to cut costs while raising revenues and staving off increased competition from both tradi- tional and nontraditional entities represent but a few of the very real issues healthcare operators share with their peers from other industries. Unfortunately, there's no panacea to address these pain points. Dan Henroid of UCSF Health (page 30) shares his thoughts on what healthcare foodser- vice operators will need to do to remain successful today and in the coming years. Combine healthcare's evolving mission with significant business challenges and you come away with a pretty dynamic and rapidly changing foodservice segment. We hope you enjoy reading about it in this issue. As part of their updated mission, many of today's healthcare systems strive to establish a greater presence in the communities they serve. Joseph M. Carbonara, Editorial Director

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