Publication | BRG
COVID-19 and Innovative Healthcare Food Service Responses
Greg Helman and Chris Brown
During these unprecedented times, healthcare food service operations should carefully consider a number of variables, including staffing shortages, traditional tray-line services with dedicated meal-delivery schedules, and reducing the amount of equipment used. As the COVID-19 pandemic progresses, food service operations will continue to reshape and consider efforts to increase patient satisfaction, such as implementing technology-based food service programs, ensuring appropriate staffing levels, prioritizing grab-and-go items, and evaluating emergency preparedness protocol plans.