Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost

Congratulations to our client, Sally McCray, on the publication of her new article!  The publication is in the Journal of the Academy of Nutrition and Dietetics.

The study shows a patient-centered foodservice model, such as room service in hospitals, can:

  • Improve patient nutritional intake by 17%
  • Enhance patient satisfaction by 18%
  • Decrease meal costs by 15%
  • Decrease plate waste by 17%