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In healthcare foodservice, several facets of the food management process impact both patients and staff.

There’s a fight happening. The rally cries are loud. The air is salty. The rivalries are HOT. And it seems like anyone with a bun—and in some cases a taco shell—wants in on the action.

Food lockers bring certainty to order pickup for guests, managers and the larger organization.

Direct sales forces help operators solve problems, streamline menus and labor.

Menuing plant-based foods and global flavors help operators answer consumer demands for on-trend items.