Drive-thru versus Dine-in

Our healthcare system has done a great job at driving costs out. Through improved physician techniques, hospital stays that used to be several days long have been shortened to outpatient procedures. Outcomes are better and costs are dramatically reduced. This is a win for almost everyone.

The acute care hospitals are facing an oversupply of beds and the vendors into these establishments are seeing declining sales across the board. Produce used in the kitchen is no exception. Some credit can go to the healthier eating habits of the baby boomers keeping them out of these very facilities and keeping us in business throughout the years.

As we look forward, there has been a proliferation of senior housing and longer term (assisted) care facilities. These new health-based locations serve a tremendous population. They have unique needs based on the particular clientele, but all gravitate towards offerings using produce. Some kitchens have concerns about using uncooked foods if they have immuno-compromised patients while others catering to the active lifestyle group demand a multitude of fresh offerings. Either way, we are able to tailor programs to provide an important group of people with a fantastic meal offering.