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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
  

2005

• 66.2% of operator members are female
  
• 68.1% are Directors
  
• 43% have been in their present job for more than 10 years
  
• 90.6% have been in the healthcare industry for more than 10 years
  
• 84.7% have their Bachelor’s degree or higher
  
• 93.9% work in a hospital
  
• 64% work in acute care
  
• 79.6% manage only one department
  
• 35.8% manage food service at more than one site
  
• 61.5% have never worked for a food service management company
  
• 66.3% of members are members of ADA; 38.6% are members of ASHFSA
  
• 77.3% are RDs
  
• 26.8% of members live in the Midwest, 21% live in the Mid-Atlantic area
  
• 70.5% have more that 151 licensed beds
  
• 64.5% give an employee discount in the café, 45.5% of people give more than a 20% discount
  
• 17.3% have room service for patient food service
  
• 38.7% joined HFM for networking and 38.2% joined because of advocacy for independent operations
  
• 56.1% of members have been a member of HFM for 3 or more years
  

2004

• 61% female, 39% male
  
• 67% Food Service Department Director, 18% Administrator with Food Service Responsibility, 13% Manager, 2% other
  
• 45% in present job more than 10 years, 16% 6-10 years, 39% 1-5 years
  
• 90% in healthcare industry more than 10 years, 7% 6-10 years and 3% 1-5 years
  
• Annual salary: 29% more than $80K, 40% $61-$80K, 26% $41-$60K, 5% $25-40K
  
• Education: 38% masters, 51% bachelors, 8% associates degree, 4% high school
  
• 19% have multi-department responsibility
  
• 37% manage food service at more than one site
  
• 100% have office internet access
  
• 93% read the Innovator cover to cover
  
• 95% use the HFM web site regularly
  
• 62% say supplier membership in HFM plays a role in purchasing decisions