[100 Pages Report] The US healthcare/hospital food services market is projected to reach USD 22.8 billion by 2026 from USD 13.2 billion in 2021, at a CAGR of 11.5% during the forecast period. The growth of this market is mainly attributed to the increasing prevalence of and awareness about chronic diseases, growing focus on improved patient food experience, availability of customized food options based on diet requirements, hospital restrictions for outside food items, and the cost-effectiveness of foodservice outsourcing. On the other hand, the reluctance among OPD patients to pay for food services, pricing challenges, and the shortage of staff are expected to restrain the growth of this market.
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COVID-19 Impact on US Healthcare/Hospital Food Services Market
The hospital foodservice industry has been negatively impacted by the pandemic. A reduction in the number of hospitalizations (due to the postponement of elective surgeries in the first 2 quarters of 2020) reduced the overall patient pool, including outpatient visits for consultations. Also, with the increasing requirement of cleanliness and disinfection to reduce the spread of the virus, operational costs increased for hospitals. In this scenario, hospitals adopted creative solutions to address the restrictions and limitations. For instance, hospitals turned to pre-packaged, grab-and-go options throughout the pandemic to sustain their ability to serve customers while decreasing contact. Some facilities began taking advanced to-go orders for team members, patients, and customers to reduce long lines and bottlenecks during peak rush times. Many hospitals have also transformed their self-serve stations into an assembly-line format. Team members handle each step in the process to help consumers customize their meals while minimizing the risk for cross-contamination. Due to the disruptions in the supply chain, many hospitals narrowed their food options and undertook a more need-based approach. This strategy helped hospital foodservice operations sustain retail sales while becoming more efficient in purchasing and inventory.
Food distribution and meal ordering were the two aspects most impacted by COVID-19. Foodservice staff was not allowed into wards with COVID-19 patients to hand out meals. As a result, nursing staff working in these wards were required to perform this task. Hospitals that had been using tablets to take meal orders from patients were forced to change to paper menus that could be discarded after use to minimize the risk of spreading the virus. Some hospitals also created meal-ordering applications for mobile devices, or they would call patients on phones to take their meal orders without any face-to-face interactions. All COVID-19 hospitals were concerned about the safety of kitchen staff during the dishwashing process. To overcome this, some hospitals replaced reusable crockery and cutlery with disposable cutlery and crockery. However, it resulted in increased plastic waste.
Good nutrition is an integral component of patient care. Not only does eating correctly provide substantial physical benefits, but it also ensures psychological comfort throughout hospital admission. The World Health Organization termed 2016 to 2025 as the ‘United Nations decade of action on nutrition.’ The collective acknowledgment of the concept of ‘food as medicine’ has driven the focus on nutrition and dietetics both inside and outside the healthcare sector.
Poor diets lead to chronic illnesses such as heart disease, Type II diabetes, and obesity. Foods obtained at work are generally high in calories, sodium, solid fat, added sugars, and refined grains. Also, American diets are generally poor in nutritional quality and do not align with the dietary guidelines for Americans. Urbanization, changing lifestyles, and changing trends toward ready-to-eat food (junk food) have led to an increase in the prevalence of chronic diseases, such as cardiovascular disease (CVD), neurological disorders, cancer, diabetes, chronic respiratory diseases, renal disorders, and digestive diseases. Almost half of the total chronic deaths are attributable to cardiovascular diseases, obesity, and diabetes.
Food operators provide menus with a reasonable price and different ranges of choices. The target customers for food in public hospitals are mainly hospital staff, visitors, and patients. In hospitals, food operators need to fulfill the demand for customized meals and control their costs as they cannot charge a high price to their customers. As price is an important factor in food choice, especially for low-income consumers, Medicare Parts A and B cover hospital and inpatient meals. However, they do not cover meal delivery services. Part A covers reimbursement to food for medically necessary inpatient hospital care. Each plan differs; some plans offer a service temporarily with a specific number of meals for a specific amount of time. Patients must be formally admitted into the hospital by a physician for care to be considered inpatient hospital care. Outpatients (OPD) care may include different costs. Hence, outpatients are more reluctant to pay for food. Moreover, low-income consumers differ in their preferences for pricing strategies. This is a major challenge for healthcare foodservice providers.
Over the last several decades, healthcare reforms, restructuring, and constrained budgets have forced the examination of all costs in the healthcare system in the US. In the era of very limited budget increases, hospitals and healthcare foodservice providers are pressured to cut costs and find efficiencies while enhancing service deliveries and improving patient outcomes. At the same time, there has been an increasing focus on patient-centered care and value-based health care, as hospitals are ever more attentive to their impact on patients, staff, communities, the health system, the environment, and society at large.
There is an increased understanding that patients need nutritious, appealing food that tastes good, helps regain strength, and assists in faster healing. There is also an increasing acceptance that healthy food can be good tasting. Patients value food, want to be healthier, and want some control over their food experience (fresher food, more choices, and dietary preferences such as gluten-free, vegetarian, and vegan food). This represents significant growth opportunities for players operating in the US healthcare/hospital food services market.
Providing comfort through food can be a challenge as many hospitalized patients are required to adhere to a strict diet. It is challenging for healthcare foodservice providers to practice individualized nutritional care due to the complexity of the patients’ nutritional problems and constraints in the way of nutritional care to a large number of patients. Healthcare professionals and healthcare foodservice providers describe providing nutritional care to older patients as challenging because nutritional problems are often multifactorial and complex. It has been observed that physical, psychological, and social issues like dental problems, dysphagia, addiction, dementia, depression, and loneliness can affect the appetites of patients and their ability and willingness to eat.
Healthcare/Hospital Food Services Market are Compass Group plc (UK), Sodexo (France), Aramark (US), Elior Group (France), Healthcare Services Group, Inc. (US), ISS World (US), Culinary Services Group (US), Metz Culinary Management (US), AVI Foodsystems, Inc. (US), Thomas Cuisine (US), Hospital Housekeeping Systems (HHS) (US), Whitsons Culinary Group (US), The Nutrition Group (US), Food Management Group, Inc. (FMG) (US), and Prince Food Systems (US).
Market size available for years
Base year considered
By type and By Settings
Compass Group plc (UK), Sodexo (France), Aramark (US), Elior Group (France), Healthcare Services Group, Inc. (US), ISS World (US), Culinary Services Group (US), Metz Culinary Management (US), AVI Foodsystems, Inc. (US), Thomas Cuisine (US), Hospital Housekeeping Systems (HHS) (US), Whitsons Culinary Group (US), The Nutrition Group (US), Food Management Group, Inc. (FMG) (US), and Prince Food Systems (US).
The study categorizes the US Healthcare/Hospital Food Services Market based on type and settings.
Note 1: Other services include meal services for on-site child daycare, off-site Meals-on-Wheels, adult daycare, and doctors’ lounges.
Note 2: Military treatment facilities include Veteran's Administration Hospitals and Department of Defense Hospitals.
Note 3: Other post-acute care settings include inpatient rehabilitation hospitals and psychiatric hospitals.
Note 4: Other non-acute care settings include laboratories and pharmacies
Which are the top industry players in the US Healthcare/Hospital Food Services?
The prominent players in the US Healthcare/Hospital Food Services Market are Compass Group plc (UK), Sodexo (France), Aramark (US), Elior Group (France), Healthcare Services Group, Inc. (US), ISS World (US), Culinary Services Group (US), Metz Culinary Management (US), AVI Foodsystems, Inc. (US), Thomas Cuisine (US), Hospital Housekeeping Systems (HHS) (US), Whitsons Culinary Group (US), The Nutrition Group (US), Food Management Group, Inc. (FMG) (US), and Prince Food Systems (US).
Which segment of type is dominating the US Healthcare/Hospital Food Services Market?
Based on type, the patient & dining services segment accounted for the largest share of US healthcare/hospital food services market in 2020. The increasing demand for nutritious food among patients, convenience and comfort provided by room services, availability of customized food options based on diet requirements, and hospital restrictions on outside food items are the major factors driving the growth of this market segment.
Which segment has the highest share in the US Healthcare/Hospital Food Services Market based on settings?
Based on setting, In 2020, the acute care settings segment accounted for the largest share in the US healthcare/hospital food services market Also, this segment is estimated to grow at the highest CAGR during the forecast period. The large share and high growth of this segment can be attributed to the high number of acute hospitals, growing number of admissions in acute hospitals, treatment of a large patient pool in acute hospitals, and the growing adoption of foodservice outsourcing by hospitals to improve patient experience and reduce costs.
Which is the largest type segment in the patient & dining services market?
Based on type, in 2020, the regular diets segment accounted for a share of the patient & dining services market. The large share of this segment can be attributed to the large number of patients preferring regular diets as they do not require any dietary modifications.
Which segment has the highest share in the US Healthcare/Hospital Food Services Market?
Based on type, in 2020, the acute hospitals segment accounted for the largest share of the US Healthcare/Hospital Food Services Market. The large share of this segment can be attributed to the high number of acute hospitals and the increasing number of hospital admissions across the US .
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TABLE OF CONTENTS
1 INTRODUCTION (Page No. - 12)
1.1 OBJECTIVES OF THE STUDY
1.2 MARKET DEFINITION
1.2.1 INCLUSIONS & EXCLUSIONS OF THE STUDY
1.3 MARKET SCOPE
1.3.1 MARKETS COVERED
1.3.2 YEARS CONSIDERED FOR THE STUDY
TABLE 1 EXCHANGE RATES UTILIZED FOR CONVERSION TO USD
2 RESEARCH METHODOLOGY (Page No. - 16)
2.1 RESEARCH DATA
FIGURE 1 RESEARCH DESIGN
2.1.1 SECONDARY DATA
18.104.22.168 Key data from secondary sources
2.1.2 PRIMARY DATA
FIGURE 2 PRIMARY SOURCES
22.214.171.124 Key data from primary sources
126.96.36.199 Key industry insights
FIGURE 3 BREAKDOWN OF PRIMARY INTERVIEWS: BY COMPANY TYPE, DESIGNATION, AND REGION
FIGURE 4 BREAKDOWN OF PRIMARY INTERVIEWS: SUPPLY-SIDE AND DEMAND-SIDE PARTICIPANTS
2.2 MARKET SIZE ESTIMATION
FIGURE 5 SUPPLY-SIDE MARKET SIZE ESTIMATION: REVENUE SHARE ANALYSIS
FIGURE 6 CAGR PROJECTIONS FROM THE ANALYSIS OF DRIVERS, RESTRAINTS, OPPORTUNITIES, AND CHALLENGES (2021–2026)
FIGURE 7 CAGR PROJECTIONS: SUPPLY-SIDE ANALYSIS
FIGURE 8 TOP-DOWN APPROACH
2.3 MARKET BREAKDOWN & DATA TRIANGULATION
FIGURE 9 MARKET DATA TRIANGULATION METHODOLOGY
2.4 MARKET RANK ESTIMATION
2.5 ASSUMPTIONS FOR THE STUDY
2.6 RISK ASSESSMENT
TABLE 2 RISK ASSESSMENT: US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET
2.7.1 METHODOLOGY-RELATED LIMITATIONS
2.7.2 SCOPE-RELATED LIMITATIONS
3 EXECUTIVE SUMMARY (Page No. - 28)
FIGURE 10 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET, BY TYPE, 2021 VS. 2026 (USD MILLION)
FIGURE 11 PATIENT & DINING SERVICES MARKET, BY TYPE, 2021 VS. 2026 (USD MILLION)
FIGURE 12 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET, BY SETTING, 2021 VS. 2026 (USD MILLION)
FIGURE 13 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET FOR ACUTE CARE SETTINGS, BY TYPE, 2021 VS. 2026 (USD MILLION)
FIGURE 14 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET FOR POST-ACUTE CARE SETTINGS, BY TYPE, 2021 VS. 2026 (USD MILLION)
FIGURE 15 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET FOR NON-ACUTE CARE SETTINGS, BY TYPE, 2021 VS. 2026 (USD MILLION)
4 PREMIUM INSIGHTS (Page No. - 33)
4.1 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET OVERVIEW
FIGURE 16 INCREASING PREVALENCE OF CHRONIC DISEASES AND GROWING FOCUS ON IMPROVED PATIENT FOOD EXPERIENCE TO DRIVE MARKET GROWTH
4.2 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET, BY TYPE
FIGURE 17 PATIENT & DINING SERVICES SEGMENT TO HOLD THE LARGEST SHARE OF THE US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET IN 2020
5 MARKET OVERVIEW (Page No. - 35)
5.2 MARKET DYNAMICS
FIGURE 18 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET: DRIVERS, RESTRAINTS, OPPORTUNITIES, AND CHALLENGES
188.8.131.52 Increasing prevalence of and awareness about chronic diseases
FIGURE 19 US: NUMBER OF PEOPLE WITH CHRONIC CONDITIONS, 1995–2030 (MILLION INDIVIDUALS)
TABLE 3 US: KEY MACROINDICATORS
184.108.40.206 Growing focus on improved patient food experience
220.127.116.11 Customized food options based on diet requirements
18.104.22.168 Hospital restrictions for outside food items
22.214.171.124 Foodservice outsourcing as a cost-saving strategy for hospitals
126.96.36.199 Reluctance among OPD patients to pay for food services and pricing challenges
188.8.131.52 Staffing shortage
184.108.40.206 Rising adoption of newer and different food menus for patients
220.127.116.11 Low adoption of foodservice outsourcing by healthcare settings
18.104.22.168 Complexity of patient nutritional issues
6 INDUSTRY INSIGHTS (Page No. - 42)
6.2 INDUSTRY TRENDS
6.2.1 GROWING AWARENESS AND CONSUMPTION OF PLANT-BASED MEAT AND THE EMERGENCE OF CULTURED MEAT
6.2.2 INCREASING FOCUS ON FOOD SERVICES DUE TO THE GROWING PROMINENCE OF VALUE-BASED HEALTHCARE
6.2.3 TECHNOLOGICAL ADVANCEMENTS ENHANCING HEALTHCARE FOODSERVICE
6.3 REGULATORY ANALYSIS
6.4 IMPACT OF COVID-19 ON THE HEALTHCARE/HOSPITAL FOOD SERVICES MARKET
7 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET, BY TYPE (Page No. - 46)
TABLE 4 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET, BY TYPE, 2019–2026 (USD MILLION)
7.2 PATIENT & DINING SERVICES
TABLE 5 US PATIENT & DINING SERVICES MARKET, BY TYPE, 2019–2026 (USD MILLION)
7.2.1 REGULAR DIETS
22.214.171.124 Increasing prevalence of chronic and metabolic disorders to drive the growth of this market segment
7.2.2 CLINICAL NUTRITION
126.96.36.199 Development of clinical nutrition products specific to geriatric individuals to drive market growth
7.3 RETAIL SERVICES
7.3.1 HIGH-NUTRIENT FOODS AND RESTAURANT-STYLE MENUS ARE DRIVING THE GROWTH OF THE RETAIL SERVICES SEGMENT
7.4 VENDING & SHOPS (MICRO-MARKETS)
7.4.1 MICRO-MARKETS ARE A ONE-STOP-SHOP FOR HEALTHCARE NEEDS AND MERCHANDISE
7.5 OTHER SERVICES
8 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET, BY SETTING (Page No. - 51)
TABLE 6 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET, BY SETTING, 2019–2026 (USD MILLION)
8.2 ACUTE CARE SETTINGS
TABLE 7 US: NUMBER OF REGISTERED HOSPITALS, BY NUMBER OF BEDS (2019)
TABLE 8 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET FOR ACUTE CARE SETTINGS, BY TYPE, 2019–2026 (USD MILLION)
8.2.1 ACUTE HOSPITALS
188.8.131.52 Acute hospitals accounted for the largest share of the US healthcare/hospital food services market
8.2.2 AMBULATORY SURGERY CENTERS
184.108.40.206 ASC staff and visitors are key consumers of retail services
8.2.3 ACADEMIC MEDICAL CENTERS
220.127.116.11 Preference for outsourcing food services is increasing at academic medical centers
8.2.4 CHILDREN'S HOSPITALS
18.104.22.168 Providing customized menus to pediatric patients is more challenging for hospitals and food catering companies
8.2.5 MILITARY TREATMENT FACILITIES
22.214.171.124 In-house food services are majorly preferred by military treatment facilities
FIGURE 20 BENEFICIARIES OF MILITARY TREATMENT FACILITIES FOR 2020
8.3 POST-ACUTE CARE SETTINGS
TABLE 9 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET FOR POST-ACUTE CARE SETTINGS, BY TYPE, 2019–2026 (USD MILLION)
8.3.1 SKILLED NURSING FACILITIES
126.96.36.199 Increasing number of skilled nursing facilities will drive the market growth
8.3.2 LONG-TERM ACUTE FACILITIES
188.8.131.52 Increasing need of post-acute care by hospitalized adults driving admissions in long-term acute facilities
8.3.3 OTHER POST-ACUTE CARE SETTINGS
8.4 NON-ACUTE CARE SETTINGS
TABLE 10 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET FOR NON-ACUTE CARE SETTINGS, BY TYPE, 2019–2026 (USD MILLION)
8.4.1 PHYSICIAN OFFICES & CLINICS
184.108.40.206 Growing food outsourcing in physician offices and clinics to drive market growth
8.4.2 OTHER NON-ACUTE CARE SETTINGS
9 COMPETITIVE LANDSCAPE (Page No. - 61)
9.2 KEY PLAYER STRATEGIES
9.3 REVENUE SHARE ANALYSIS OF THE TOP MARKET PLAYERS
FIGURE 21 REVENUE ANALYSIS OF THE TOP PLAYERS IN THE US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET
9.4 MARKET RANK ANALYSIS
FIGURE 22 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET RANK ANALYSIS, BY KEY PLAYER, 2020
9.5 COMPANY EVALUATION QUADRANT
9.5.2 EMERGING LEADERS
9.5.3 PERVASIVE PLAYERS
FIGURE 23 US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET: COMPANY EVALUATION QUADRANT (2020)
9.6 SERVICE BENCHMARKING
TABLE 11 SERVICE PORTFOLIO ANALYSIS: US HEALTHCARE/HOSPITAL FOOD SERVICES MARKET
9.7 COMPETITIVE SCENARIO
TABLE 12 KEY DEALS, JANUARY 2018 TO FEBRUARY 2022
10 COMPANY PROFILES (Page No. - 68)
(Business overview, Services offered, Recent developments & MnM View)*
10.1 KEY PLAYERS
10.1.1 COMPASS GROUP PLC
TABLE 13 COMPASS GROUP: BUSINESS OVERVIEW
FIGURE 24 COMPASS GROUP: COMPANY SNAPSHOT
TABLE 14 SODEXO: BUSINESS OVERVIEW
FIGURE 25 SODEXO: COMPANY SNAPSHOT
TABLE 15 ARAMARK: BUSINESS OVERVIEW
FIGURE 26 ARAMARK: COMPANY SNAPSHOT
10.1.4 ELIOR GROUP
TABLE 16 ELIOR GROUP: BUSINESS OVERVIEW
FIGURE 27 ELIOR GROUP: COMPANY SNAPSHOT
10.1.5 ISS WORLD
TABLE 17 ISS WORLD: BUSINESS OVERVIEW
FIGURE 28 ISS WORLD: COMPANY SNAPSHOT
10.1.6 HEALTHCARE SERVICES GROUP, INC.
TABLE 18 HEALTHCARE SERVICES GROUP, INC.: BUSINESS OVERVIEW
FIGURE 29 HEALTHCARE SERVICES GROUP, INC.: COMPANY SNAPSHOT
10.2 OTHER PLAYERS
10.2.1 CULINARY SERVICES GROUP
TABLE 19 CULINARY SERVICES GROUP: BUSINESS OVERVIEW
10.2.2 METZ CULINARY MANAGEMENT
TABLE 20 METZ CULINARY MANAGEMENT: BUSINESS OVERVIEW
10.2.3 AVI FOODSYSTEMS, INC.
TABLE 21 AVI FOODSYSTEMS, INC.: BUSINESS OVERVIEW
10.2.4 THOMAS CUISINE
TABLE 22 THOMAS CUISINE: BUSINESS OVERVIEW
10.2.5 HOSPITAL HOUSEKEEPING SYSTEMS (HHS)
TABLE 23 HOSPITAL HOUSEKEEPING SYSTEMS (HHS): BUSINESS OVERVIEW
10.2.6 WHITSONS CULINARY GROUP
TABLE 24 WHITSONS CULINARY GROUP: BUSINESS OVERVIEW
10.2.7 THE NUTRITION GROUP
TABLE 25 THE NUTRITION GROUP: BUSINESS OVERVIEW
10.2.8 FOOD MANAGEMENT GROUP, INC. (FMG)
TABLE 26 FOOD MANAGEMENT GROUP, INC.: BUSINESS OVERVIEW
10.2.9 PRINCE FOOD SYSTEMS
TABLE 27 PRINCE FOOD SYSTEMS: BUSINESS OVERVIEW
*Details on Business overview, Services offered, Recent developments & MnM View might not be captured in case of unlisted companies.
11 APPENDIX (Page No. - 95)
11.1 DISCUSSION GUIDE
11.2 KNOWLEDGE STORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL
11.3 AVAILABLE CUSTOMIZATIONS
11.4 AUTHOR DETAILS
This study involved the extensive use of both primary and secondary sources. The research process involved the study of various factors affecting the industry to identify the segmentation types, industry trends, key players, competitive landscape, key market dynamics, and key player strategies.
This research study involved the usage of comprehensive secondary sources; directories; databases such as Bloomberg Business, Factiva, and Dun & Bradstreet; white papers; annual reports; company house documents; investor presentations; and SEC filings of companies. Secondary research was used to identify and collect information useful for an extensive, technical, market-oriented, and commercial study of the US healthcare/hospital food services market. It was also used to obtain important information about the key players, market classification and segmentation according to industry trends to the bottommost level, and key developments related to market and technology perspectives. A database of the key industry leaders was also prepared using secondary research.
In the primary research process, various sources from both the supply and demand sides were interviewed to obtain qualitative and quantitative information for this report. The primary sources from the supply side and demand side are detailed below.
A breakdown of the primary respondents is provided below:
To know about the assumptions considered for the study, download the pdf brochure
The total size of the US Healthcare/Hospital Food Services Market was arrived at after data triangulation from three different approaches, as mentioned below. After each approach, the weighted average of all approaches was taken based on the level of assumptions used in each approach.
After arriving at the market size, the total market was divided into several segments and sub-segments. To complete the overall market engineering process and arrive at the exact statistics for all segments and sub-segments, data triangulation and market breakdown procedures were employed, wherever applicable. The following figure shows the market validation, source structure, and data triangulation methodology implemented in this report’s market engineering process.
With the given market data, MarketsandMarkets offers customizations as per your company’s specific needs. The following customization options are available for the report: