Between service and returns: the real challenges for cafeterias in nursing homes

INSIGHT - As our aging population increasingly utilizes healthcare facilities, the status of the restaurant within those institutions is also changing, and that presents real opportunities.

Belgium currently has nearly 1,500 nursing homes, totaling 148,455 beds. These homes represent the homes of approximately 120,000 people. Although this population appears small on a national scale, its impact on out-of-home food consumption is far from marginal.

And it's not just about residents. According to the Gondola Foodservice model, one in three Belgians visited a family member in a hospital or nursing home during the year. And of those visitors, 75% also consumed something in the cafeteria or restaurant at least once there.

These facilities go far beyond their basic function. For the interviewees, they are both a convenience solution and an alternative to a room. They offer shared moments with the patient or resident, thus enhancing the social dimension of the meal.

The demand will undoubtedly grow

The demographic context further emphasizes this dynamic. In 2025, 20% of Belgians will be over 65. This percentage is expected to rise to 25% by 2050, automatically increasing the pressure on healthcare structures, including their food organization.

For manufacturers, distributors, and centralized kitchens, the potential is real: recurring volumes, relatively predictable demand, and structured supply chains. But behind the economic opportunities lies a more complex reality.

Severe budgetary constraints

According to Gérard Filot, president of the Federation of Wallonia-Brussels Cuisine Collectives (FCCWB), and confirmed by Gondola Foodservice's data model, the daily cost of feeding a hospital patient is approximately €6.50 for three meals. Lunch costs €3.50, so breakfast and dinner combined should not cost more than €3.

At this budget level, dietary needs and desires no longer solely determine the meals themselves; management costs and constraints (time, staff, supplies, organization) are also paramount. This has tangible consequences for both the quality and perceived quality of the meals.

Beyond the numbers: a question of dignity

In nursing homes, with their particularly vulnerable populations, the issue of nutrition cannot be limited to a simple budgetary exercise. It touches on the much more fundamental issue of nutritional dignity. Guaranteeing access to quality food that is adapted to dietary needs, culturally acceptable, and financially viable is becoming a pressing necessity as the aging population shifts the sector's priorities.