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Healthcare

Healthcare facilities are establishments primarily engaged in providing diagnostic, treatment, and other medical services. Inpatient hospitals and skilled nursing facilities often conduct foodservice operations to meet the needs of patients, employees, visitors, and institutional events.

The Decision Making Process

Much like schools, healthcare facilities have multiple layers of decision makers, however, most kitchen equipment decisions will start with the foodservice manager or director. The foodservice manager or director is typically responsible for making decisions regarding replacement equipment and informing new construction and renovation processes, though as with other large facilities, foodservice consultants, architects, designers, and engineering firms are also heavily involved in new construction and major renovation decisions. The foodservice manager is often very isolated from facilities managers and operating costs, except during new kitchen construction or major renovation processes. Efficiency program marketing efforts aimed at the general foodservice industry generally do not reach this individual.

Messaging

Healthcare facilities generally respond well to messages related to food safety and quality.

Industry Stakeholders

Dietary Managers Association. A national, nonprofit organization for foodservice managers that work in healthcare, schools, correctional facilities and other non-commercial foodservice settings. The association has chapters in every state that can be located on their website.

Foodservice management companies. Foodservice management companies (such as Aramark and Sodexho) often provide turnkey foodservice management services to colleges, universities, and businesses. These companies are often responsible for the design and construction of new foodservice facilities and renovations as well as equipment replacement and ongoing operating decisions. Because foodservice management companies run multiple, large facilities, dedicated outreach can yield significant results across many organizations as program and efficiency information is shared throughout the company.

Building Operators Management Association (BOMA). Local BOMA chapters provide an opportunity to educate building operators on energy efficiency programs. When program representatives join a local BOMA chapter, program administrators can gain access to promote program offerings through a local newsletter, regional events, and informally through networking mixers and monthly meetings. Find local chapters through the BOMA website.

Marketing Activities and Events

Training classes. Offering training classes for dieticians, chefs, and other foodservice related professions can provide early awareness of the role of energy and energy efficiency in running commercial foodservice facilities. Training classes can be offered in partnership with local programs and associations.

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