Foodservice operators in acute care facilities have the challenge of satisfying the nutritional needs of a variety of customers, including patients, medical staff and hospital visitors. When we think of “hospital food” we think of meatloaf and gelatin – bland, tasteless fare. But operators and chefs around the country are changing that thought with creative, fresh, healthy food everyone can enjoy. Since the Acute Care landscape is constantly evolving, no trends report can be all inclusive. Therefore, our intent is to provide sound research and industry insight that can assist you in making strategic culinary decisions for your operation.
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