Description
An article from AHF’s S.O. Connected Magazine entitled “The Golden Opportunity: Going Self-Op For Success.” Running a foodservice program at a healthcare institution requires countless decisions to be made daily and for the long term, but one foundational decision governs all of the others: whether to outsource the program or to run it in-house. This contract versus self-op structure impacts employee issues, food quality, patient satisfaction, financial performance and just about everything else. Certainly, there’s room for both types to exist in the world, but for healthcare organizations that value independence, self-op excels over contracted programs by a long shot. Self-operation equals self-determination. Foodservice programs run in-house gain more flexibility and control over program design, finances and a host of other issues. Managers whose careers have crossed over between the two setups have perhaps the best insights into self-op’s clear advantages.
