Published: August 1, 2018
Written by Donna Boss, Contributing Editor
Stiff competition. The need to raise revenues while lowering expenses. Provide quality, customizable menus. Integrate technology. Meet customer demands for speed of service. Healthcare foodservice has a list of challenges that measures a mile long and then some.
In a sweeping interview, Dan Henroid, MS, RD, director, Nutrition and Food Services, and sustainability officer, UCSF Health , San Francisco, addresses all of these issues and more as he looks at the state of healthcare foodservice.
FE&S : What trends are shaping today’s healthcare foodservice landscape? ...