Hospitals were once the epicenter of healthcare food service. One kitchen fed thousands, one cafeteria served everyone from physicians to visitors, and one model defined the experience. That era is ending.
As care moves beyond the hospital walls into outpatient clinics, ambulatory centers, imaging hubs, and patients’ homes, food service needs to move with it. What once was a static operation is becoming a dynamic, distributed network designed to keep up with an always-on health system.
Microdosing