5 creative ways to cut costs, not quality, in healthcare foodservice

Reducing costs is always top priority for every healthcare facility.

While meal quality used to take a hit and be the first on the list to be compromised, the recent demand for improved quality of care has impacted patient satisfaction scores motivating foodservice operators to instead seek other cost-cutting alternatives.

Here are 5 creative ways to cut down on foodservice costs for good.

First back – first out: Eliminate the least desirable menu items, the ones that patients return. Find out why these items end up in the trash more than others. Is it because of poor temperature, appearance, ingredients or taste? If you can’t resolve the issue, it’s probably best to remove it from the menu altogether, saving you on food waste.

Go green – go reusable: Sustainability promotes savings and that applies to healthcare foodservice as well. Look into smart meal delivery systems which include reusable items such as lids for bowls and cups, or purchasing non-slip trays that don’t require tray mats, minimising the risk of spilling meals and casuing food waste. This can save your facility thousands of dollars each year and last for years! Check out this helpful calculator to find out exactly how much money you can save by switching to reusable meal delivery systems and non slip trays.

Serve meals at correct temperatures: Is maintaining hot food hot and cold food cold a challenge? Patients returning foods that are served at less-than-desired temperatures contributes to a significant amount of waste and cost. Investing in proper meal delivery equipment and products can help reduce food waste and improve patient satisfaction scores.



Invest in products that last: The back of house products and supplies such as shelvingstorage containers and food pans should be considered an investment intended for long term use. Avoid having to replace rusted shelving after only a few years by carefully considering all available options. This will save you the inconvenience and interruption to your operation and will ultimately save you money in the long run.

Smarter menu management: A well planned menu that rotates to fit the seasonal availability of produce can significantly reduce the cost. It also allows long-term patients to enjoy some variety in their food intake.

To find out more, feel free to check out the full range of Cambro products or fill in the form to speak to your local representative.

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