Cafeteria to Fine Dining

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A current trend in healthcare food service is offering food with a fine dining experience. The customers want high quality food that tastes great and looks appealing while being at the hospital.  The customers also want diversity when visiting the hospital cafeteria. The simple slice of turkey and mashed potatoes just will not due anymore. The change in menu offerings means that many hospitals now have trained chefs on staff to provide the foods that the customers desire.

The customers not only want great tasting, quality food but also healthy options. They want to know the freshest ingredients were used to prepare the meals offered.  Many of the dietitians who ran the food service department are being replaced by culinary managers who are more “equipped” to provide these kinds of foods to the customers. The whole idea behind this is to combine customer satisfaction with choices of many menu items. Gone are the days of just stopping by the hospital cafeteria to get something to eat out of convenience. Now the customers want options that are fresh, health conscious and also taste great.
 
--Sarah Carlson

Source:
http://www.anfponline.org/Publications/articles/2005_10_074Trends.pdf

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