How HHS is Shaping the Future of Healthcare Food Services

A recent article from Foodservice Director (FSD) highlighted some of the key trends shaping the industry. The healthcare food service industry faces significant challenges, from staffing shortages to sustainability demands and evolving dietary trends.

Naturally, we wanted to see how we measure up. Through conversations with Corporate Executive Chef Brittney Horn and National Director of Culinary Retail and Branding David Highlender, we took a look at how our practices align with—or exceed!—the insights shared in the FSD article.

Here’s how we address these challenges with care, creativity, and a commitment to improving healthcare food services for everyone we serve.

Staffing Shortages: Leading with People-First Culture

Staffing shortages remain one of the biggest challenges in healthcare food services. Chef Brittney and David shared their insights into how HHS navigates this reality.

While hiring can be tough, retaining employees is often the bigger challenge. At HHS, the focus is on creating a workplace culture where employees feel respected and valued. Competitive pay, strong benefits, and a supportive environment all play a role in helping employees stay.

“We see people as individuals, not just numbers on a spreadsheet,” Chef Brittney emphasized.

There are quite a few factors that are meaningful when examining retention rates, and generational shifts are one of these challenges that bring new expectations to the workplace. To stay ahead, HHS provides updated, specialized training programs and equips managers to connect with employees across age groups, ensuring that each generation feels heard.

The FSD article suggests strategies like cross-training and targeted recruiting to address staffing shortages. HHS leverages regional recruiters to find top talent, but we feel that our people-first culture truly sets us apart.

Sustainability: Making an Impact, One Dish at a Time

Sustainability is an ever-increasing focus in healthcare food services. At HHS, sustainability is more than a trend—it’s a priority.

HHS integrates sustainable practices, including sourcing proteins responsibly, partnering with local farms, and collaborating with organizations like Recyclops and the Humane Society. By scaling recipes and forecasting production, our teams are able to minimize food waste while saving time and energy.

The FSD article emphasizes similar strategies, such as local sourcing and plant-based menus. By staying at the forefront of these efforts, HHS demonstrates how sustainability can align with both practicality and quality.

Plant-Based Menus: Creativity Meets Demand

Plant-based foods are growing in popularity as customers seek healthier, more sustainable culinary options. At HHS, we’ve embraced this trend by making plant-based dishes part of our culinary offerings.

Through partnerships with organizations like the Humane Society, our executive chefs and registered dieticians have consciously developed and added a range of plant-based options to our menus, giving customers more choices that align with their dietary goals.

David also shared how regional preferences can influence the acceptance of plant-based meals, and how incorporating regional flavors and dishes with plant-based proteins can boost adoption. This aligns with the FSD article’s emphasis on ensuring plant-based items are readily available, accessible, and flavorful for all diners.

Customizing Menus to Local Tastes

Understanding customer preferences is critical, perhaps even more so in culinary, so this is a practice that HHS has taken to the next level.

Chef Brittney explained that about 20% of HHS menus are customized to reflect regional food trends and preferences. For instance, pinto beans are a staple in Kentucky, while fries on salads are a must-have in Pennsylvania.

This personalized approach ensures not only customer satisfaction, but also strengthens connections with the communities we serve. It’s a key way HHS aligns with FSD’s recommendation for healthcare food services to be adaptable and responsive to local needs.

Feedback: The Foundation for Continuous Improvement

Gathering feedback is a top priority for HHS, just as the FSD article emphasizes. Understanding customer needs helps us stay ahead and continually improve.

At HHS, feedback is typically but not exclusively collected through patient rounding, quarterly business reviews, and real-time surveys. QR codes on retail menus and patient trays let customers share their thoughts instantly, allowing our teams to address concerns immediately.

“Listening to our communities ensures we’re serving what they want,” Chef Brittney explained, sharing how this process informs menu development, especially for new items like plant-based dishes.

With a growing demand for convenience items, HHS takes a balanced approach. We carefully consider these requests but always prioritize quality, ensuring our offerings meet customer needs without compromising our standards.

Looking Ahead

At HHS, we’re keeping up with trends and setting them! From building a people-first culture to embracing sustainability and tailoring menus to local preferences, we’re redefining healthcare food services.

What do you think about the future of healthcare food services? We’d love to hear your thoughts! Share your ideas in the comments or reach out to learn more about how HHS is transforming the industry.