Operator Member Profile:

2006

GENERAL

• 65% of operator members are directors
  
• 17% are managers
  
• Cost saving opportunities is the number one area of expertise, followed by boosting patient satisfaction
  

EXPIERENCE

• 49% have been in their present job for more than 10 years
  
• 92% have been in the health care industry for more than 10 years
  
• 37% of members earn an annual salary of $60,001-80,000
  
• 32% earn an annual salary of $80,001-$100,000
  
• 85% have their Bachelor’s degree or higher
  
• 72% are RDs
  
• 10% are MBA
  

CURRENT POSITION

• 73% of members work at a hospital/acute care
  
• 18% work at a mixed-use facility
  
• 4% work at an extended care facility
  
• 25% of members in acute care are responsible for less than 100 beds
  
• 30% of members in acute care are responsible for 101-250 beds
  

INDUSTRY ASSOCIATIONS

• 63% of members also belong to the American Dietetic Association (ADA)
  
• 38% also belong to the American Society of Healthcare Food Service Administrators (ASHFSA)
  
• 16% also belong to the Dietary Managers Association (DMA)
  

LOCATION

• 30% of members work in the Midwest
  
• 17% of members work in the Mid-Atlantic
  
• 11% work in the Southwest
  
• 11% work in the West
  
• 10% work in the Southeast
  
• 10% work in the Mountain/Plains
  
• 6% work in New England
  
• 4% work in Canada
  

FACILITIES

• 77% have less than 100 full-time employees
  
• The median range members spent annually on food is $600,000-$1,000,000
  
• The median range of member’s annual labor costs is $1,000,000-1,500,000
  
• 50% of members will be remodeling their care facilities in the future
  
• 44% manage foodservice operations at two sites
  

COOK AND SERVICE SYSTEMS

• 75% of members use conventional meal production systems
  
• 15% use the cook-chill system
  
• 66% of the members that use cook-chill use blast chill only
  
• 30% of those same members use blast chill and tumble chill
  
• 17% of members use quick service restaurant concepts for non-patient food service
  
• 25% have spoken menu for patient foodservice
  
• 22% of members have room service for patient foodservice
  
• 17% of members are planning to implement patient room service within the next 12 months
  

MEMBERSHIP

• 32% of members joined HFM to network and learn in a non-threatening environment
  
• 26% joined for benchmarking
  
• 11% joined for professional development
  
• 9% for networking of leaders
  
• 8% for the Annual Leadership Conference and other events
  
• 6% for advocacy for independent operations
  
• 35% of members have belonged to HFM for 3-6 years
  
• 26% of members for 1-3 years
  
• 22% for 6-10 years
  
• 10% for more than 10
  

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