-
Foodservice Challenges During COVID-19 – January 2021
With the ongoing COVID-19 pandemic ANFP is continuously monitoring the effects on foodservice departments across the country. In this episode, we look at what has... [more]
-
Foodservice Challenges During COVID-19
The COVID-19 pandemic has changed the way all industries are functioning, including foodservice. According to ANFP’s recent COVID-19 survey, every area of foodservice... [more]
-
Dining Practices in Long-Term Care During COVID-19
Among many other aspects of life, the foodservice industry has had to adapt due to the COVID-19 pandemic. ANFP recently conducted a survey to discover how dining and... [more]
-
Management and Training Practices in Acute Care
Labor is the largest component of foodservice department budgets, making up 60% of the total costs for Acute Care Facilities. A portion of this is dedicated to employee... [more]
-
Dietary Staffing Issues in Acute Care
Labor accounts for the largest component of foodservice department budgets in Acute Care facilities at 60% of total costs. As such, it is extremely important for... [more]
-
Long-Term Care PPDs: Food, Supplements, Non-Food Supplies
In 2019, dietary costs for long-term care operations were calculated in three categories — food cost, supplement cost, and non-food cost per resident per... [more]
-
Acute Care PPDs: Food, Supplements, and Non-Food Supplies
Foodservice directors are likely already aware of their facility’s key numbers and with benchmarking studies they can compare themselves to other facilities. ANFP’s... [more]
-
Critical Issues Facing Operators
When asked what they consider to be their most critical mission, healthcare operators see patient experience and health as top priorities. However, over the past few... [more]
-
Historic and Future Expectations: Budget Change by Facility Type
Foodservice budgets have remained stable over the past two years, and over half of operators expect them to stay the same in the near future. In this episode we break... [more]
-
Long-Term Care: Segment Characteristics and Critical Issues
Long-term care operations include residential disability care facilities and nursing homes. According to operators, their top priorities are patient experience and... [more]
-
Facility Employees: Current Statistics, Future Predictions, Efficiency Expectations
The number of foodservice employees has been growing steadily over the past two years. Regardless of facility type operators expect the number of full- and part-time... [more]
-
Non-Commercial Foodservice Purchasing
Non-commercial foodservice makes up roughly 19% of total foodservice industry purchases, totalling 61.7 billion dollars in 2018. In this episode, we look at... [more]
