Room Service Research Report

Room Service: An Effective and Feasible Hospital Food Service Innovation


Hospitals face unprecedented pressure to do more with their healthcare dollar, alongside expectations to improve services to support quality care, improve patient outcomes, and provide sustainable solutions.1,2 Technology advancements coupled with innovative consulting services has enabled opportunities within foodservices to address these challenges, as well as other significant clinical issues such as malnutrition.3,4 

The is a growing body of evidence to suggest that Room Service may be the ultimate patient engagement model for hospital food service, as it delivers improved patient care and satisfaction, as well as organisational efficiencies and reduced operating costs.5,6

This study aimed to demonstrate the effectiveness and feasibility of the Room Service model by measuring dietary intake, food waste, food costs, patient satisfaction, and staff satisfaction.


  1. Boss D. Gamechangers in Healthcare Food Services, 2016 [Available from:]
  2. The Advisory Board Company. Improving Hotel Style Room Services. Original Inquiry Brief. Washington DC; 2002.
  3. MacKenzie-Shalders K, Maunder K, So D, Norris R & McCray s. (2020). Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review. Journal of Nutrition and Dietetics, 77 (1):103-111.
  4. Maunder K, Nave F, Ackerie A, McCray S (2019). Improving identification, diagnosis and coding of malnutrition: Phase 2: An electronic malnutrition management solution. 36th National Conference of the Dietitians Association of Australia, Gold Coast. Nutrition and Dietetics, Vol 76 (Suppl. S1):65.
  5. McCray S, Maunder K, Krikowa R, & MacKenzie-Shalders K. (2018). Room service increases nutritional intake and improves patient satisfaction whilst decreasing food waste and cost. Academy of Nutrition and Dietetics, 118 (2): 284-293.
  6. McCray S, Maunder K, Krikowa R, & MacKenzie-Shalders K. (2018). Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal of Human Nutrition and Dietetics, 31 (6):734-741.


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