Provide Visitors and Staff Fresh Food Options That Can Be Displayed Independently or Integrated Within Existing Serving Lines

Structural Concepts continues to support the mission of health and wellness by providing the most attractive, reliable, and flexible labor reducing temperature-controlled display cases in the industry, when and where you need it.

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Structural Concepts Can Help Healthcare Facilities Maximize Their Onsite Foodservice Programs

We help streamline employee traffic flow with a variety of full service and self-service options to complement existing foodservice menus.

We solve for food deserts by delivering convenience and immediate access with cashier less automated merchandisers.

We reduce the need for additional staffing while still increasing foodservice sales with customizable offerings.

We can help increase operating ROI by generating demand with a wide range of heated and refrigerated foodservice solutions designed to fit any configuration.

We can help promote increases in onsite patronage without the requirements of additional space or additional labor.

We can minimize the total cost of ownership associated with the ongoing operation and upkeep of displays and merchandisers, as well as safely displaying fresh food over extended periods.

Foodservice is Critical to the Healthcare Experience

Food Can Determine the Patient’s Choice

42% of long-term care/senior-living residents say they considered food options early in the selection process.

Source: Hospital Food, Reimagined: Emerging Trends in Healthcare Foodservice

Increase Patronage

70% of consumers would visit more frequently, and 92% would return to an avoided location, if premium and fresh food items are menued.

Source: Hospital Food, Reimagined: Emerging Trends in Healthcare Foodservice

Opportunities Exist on the Horizon

71% of operators indicate that they are likely to invest in replacing equipment, and 68% of said they are likely to extremely likely to invest in technology within the next 24 months.

Source: AFH State of the Industry Report

Retaining Staff Dining Needs

Just over one-third of employee meals are from on-site offerings. Most employee meals are brought from home, though nearly 20% of healthcare employees are getting their food from an off-site provider.

Source: Datassential

Healthcare Foodservice Has Its Challenges

To manage the labor shortage, operators indicated that they have adjusted menu offerings (88%), closed stations (78%), or adjusted hours of operation (55%).
Source: AHF State of the industry Report

For those looking to alter their foodservice model or make changes in the next three years, insufficient additional labor (30%) and capital funding resources (28%) continue to be the most significant challenges to making the changes.
Source: Datassential

Helping Campuses Rethink Their Foodservice Program

By leveraging self-serving displays and flexible merchandisers, Structural Concepts helps promote increases in onsite patronage without the requirements of additional space or additional labor by offering staff, guests, and patients the added accessibility to fresh food selections.