Menu Planning
5 Trends to Inspire Healthcare Foodservice
9/30/2024
Did you know that half of all hospital cafeteria customers identify as foodies?1 One out of every two people who enter a hospital cafeteria loves to try new, exciting foods. They eat at interesting restaurants, may try global recipes and products at home, likely follow food influencers and related accounts on social media, and simply love food overall.
That’s why hospitals, and healthcare foodservice operations in general, have upped their game to offer more creative, on-trend options. Even non-foodies have higher expectations for foodservice these days, seeking out everything from wood-fired pizzas to high-quality BBQ when eating out. Today’s healthcare operators are listening, menuing innovative options like gourmet sandwich bars, taco and burrito stations, third-wave coffee options, and more, often in thoughtfully-designed food hall-style cafeterias.
Customers are noticing. Nearly half of consumers today say that the quality of food in the healthcare segment is improving, compared to only 6% who say it’s declining.1
So how do you keep healthcare foodservice options on-trend in an ever-evolving landscape? How do you reach a wide range of customers across every generation with options that are unique and exciting as well as appealing? Consider these five food and ingredient trends that are impacting dining options in healthcare:
1. Sandwiches with a regional twist
Everyone loves a sandwich, but according to Datassential, hospital patrons in particular love regional sandwiches more than the average consumer.1 With sandwiches being a go-to option for almost any healthcare operation, introducing regional variations to the menu can get customers excited about new options in a platform they already know and love. Having local favorites can give customers from the community an option that they know and love, like a lobster roll in the Northeast, a Philly cheesesteak in the Philadelphia market, or a pork tenderloin in the Midwest.
Regional sandwiches are also a fun way to give customers a little taste of another place—a chance to travel through food. Introduce customers to the muffuletta or po’boy on a New Orleans menu, give them a Cubano option from Miami, or showcase a unique regional favorite like New York’s beef on weck. Hospital patrons over-index for a wide range of unique sandwiches that can inspire your menu, including the Elena Ruz (a Cuban sandwich with turkey and strawberry jam), the Horseshoe (an open-faced sandwich from Illinois featuring a hamburger patty, french fries, and cheese sauce), and the Rachel sandwich (a take on a Reuben with turkey and coleslaw).
Check out this Simplot recipe for inspiration: Brazilian Churrasco Sandwich
2. Take coffee and tea to the next level
Coffee is a necessity in healthcare, fueling visitors, staff, and residents throughout the day. But the coffee space may be the single most innovative segment in foodservice, introducing new formats, flavors, and concepts daily, with those trends trickling down to now include tea and a wide range of non-alcoholic beverages. Offering up the creative options that consumers expect today is essential. Cold coffee consumption is outpacing hot coffee, so make certain you are prioritizing unique cold drinks, including sparkling coffee options like nitro cold brews and coffee tonics. Younger consumers, particularly Gen Z, love sweet, fun, colorful beverages like matcha, boba, and on-trend dirty sodas. Coffee and tea are also inherently functional beverages, but consumers today want a wider range of functional ingredients and benefits. Consider options like turmeric lattes, “butter coffee” for improved cognitive function and energy, and even coffee alternatives like mushroom coffee.
For recipe inspiration, check out Simplot's Beverage Menu
3. A broad definition of health.
Speaking of healthy and functional options, today’s consumers often have a wide range of health needs and wants that they are looking for—energy, satiety, fiber, weight loss, protein, skincare, cognitive function, etc. Are you meeting these various needs? For many consumers today, hydration is top-of-mind as they carry around on-trend water bottle brands wherever they go. Do you have a hydration station in your operation where they can refill—think water urns with colorful fruit waters? Other options to consider include various plant milks used in drinks and dishes (not just coffee), ancient grains for bowls, fermented drinks like kombucha, and the overall demand for clean-label foods. But health also goes beyond just eating or drinking healthy—for today’s consumers it also means self-care and taking care of one’s mental health. 37% of consumers say that eating ice cream can be a form of self-care.2 Look for ways to give customers a chance to take care of their mental health as well—a cozy drink, a little treat, etc. In the healthcare segment more than any other, health may be top-of-mind for customers.
4. Consumers want the heat
Consumer demand for spicy flavors continues to grow. For proof, walk the aisles of your local supermarket—everything from chicken noodle soup to salad dressing to pasta sauce features spicy flavors and peppers, from mild jalapeños to in-your-face ghost peppers. While healthcare has often been a segment that plays it safe with heat, many operators are now embracing the spicy flavor profiles consumers want. Options like hot honey (and offshoot trends like spicy maple syrup) and chili crisp are now go-to condiments for customers—a drizzle of hot honey is becoming a default pizza topping today. Also consider a wide range of global peppers and spice blends: tingly Szechuan buttons, Ethiopian berbere with its vibrant heat, the milder French espelette pepper, or smoky Morita chiles, all of which index higher for hospital customers.1 Even in senior living, where flavors tend to be milder, a spicy condiment on the table may allow someone to add a dash of flavor to their dish (and often without adding salt).
Check out this Simplot recipe for some heat: Maple City Korean Loaded Fry
5. Rethink comfort foods
Comfort foods are a must-have in the healthcare segment. Customers are often dealing with stressful situations and are looking for that comforting meal that they know and love. But it’s easy to forget that comfort food trends are always evolving. For many younger consumers, comfort foods include ramen, tacos and burritos, smash burgers, Detroit-style pizza, and birthday cake-flavored desserts. But rethinking even the most classic comfort foods can give customers the best of both worlds—a dish they know and love but with a twist that gets them excited. Think about gourmet and premium macaroni and cheese, meatloaf topped with a spicy sriracha, a twist on chicken noodle soup like pho, or an on-trend pasta option like vodka sauce. “Comfort food with a twist” is a tried-and-true recipe for crowd-pleasing innovation.
For innovative comfort food inspiration check out this Simplot recipe that falls somewhere between a grilled burrito and pure delicious genius: Seekh Kebab French Taco
The landscape of healthcare foodservice is evolving rapidly to meet the changing expectations of today’s diners. Hospitals and healthcare operations are stepping up their culinary game, embracing creativity and trends to provide diverse, high-quality food options. With even non-foodies now seeking memorable dining experiences, it’s essential for these facilities to adapt. The inclusion of gourmet sandwich bars, vibrant taco/burrito stations, and artisanal coffee choices reflects a commitment to innovation and patient satisfaction. Thoughtfully designed food hall-style cafeterias enhance the dining experience and foster a healing environment. As we look to the future, it’s clear that healthcare foodservice is not just about sustenance—it's about offering an enjoyable and nourishing experience that aligns with contemporary culinary trends.
1 Datassential Healthcare Segment Guide, 2024
2 Menu Matters Consumer Needs States Report, 2024
