How should we be planning facility foodservice operations? The related reading article about Improving Hospital Meals (link below)is very interesting. Although it is very American do you think this could work in Canada? Do you know of any operations in Canada using these techniques? Can it work in a union environment? What do you think? What, if any, other articles have you read on this topic?

https://www.ift.org/news-and-publications/food-technology-magazine/issues/2006/june/features/improving-hospital-foodservice

Please make sure to provide your own opinion and thoughts