27Jul
Community Health cafés nearly double revenue on scratch-made push
The café at Community Medical Centers’ hospitals features freshmade food on a rotating menu including a variety of salads, pizza, sandwiches and additional entrees
published on July 27, 2026 – 10:17 AMWritten by Ben Hensley
Community Health System’s hospital cafés nearly doubled their revenue over three years, growing from about$6.7 million in fiscal 2022 to $12.1 million in fiscal 2025, according to performance data provided by the health system and its food service partner, Thomas Cuisine
The nonprofit health system credits the growth to a dining program built around scratch-made meals, fresh ingredients and nutrition-focused menus — an approach it says has attracted more employees, visitors and community members to dine on campus instead of leaving for offsite restaurants
The organizations said the increase reflects greater customer participation rather than higher prices, with café revenue remaining within the health system to help offset food service operating costs
“We really focus on real food, cooking everything from scratch, using quality recipes and ingredients,” said Carey Davies, senior food service director for Thomas Cuisine and a registered dietitian nutritionist
Beyond hospital meals
While patient nutrition remains central to Community’s mission, its food service program extends well beyond patient rooms
Employees and visitors regularly eat in Community cafeterias, where menus include salad stations, sandwiches, pizza ovens and home-style meals
To maintain quality, fresh produce is delivered several times each week, allowing culinary teams to prepare meals using ingredients
Davies said preparing meals from scratch requires a different skill set than reheating prepackaged food
“It takes a lot of talent to be able to execute food that’s prepared from scratch rather than opening a box or putting a frozen lasagna in the oven,” she said
Nutrition remains the focus
The emphasis on nutrition has also generated positive feedback from patients and families
One parent wrote on Facebook that a stay in the neonatal intensive care unit came with an unexpected benefit
“My youngest was in the NICU there for several weeks and the only upside to that was the food,” the parent wrote. “Hands down the best hospital food and I’ve given birth at three different hospitals and visited several more.”
Davies began her career as a clinical dietitian at Community Regional Medical Center before moving into leadership, where she now oversees food operations across Community Health System
She said the clinical perspective continues to influence the food program, with dietitians working closely alongside chefs to develop meals that support recovery while accommodating dietary restrictions
Expanding quality and consistency
Thomas Cuisine became Community’s food service partner in 2019 and has since expanded its oversight across all Community Health locations
Davies said the partnership has emphasized fresh ingredients while reducing reliance on artificial dyes and other additives
The effort aligns with the broader “food as medicine” philosophy that views nutrition as a key part of patient recovery and long-term wellness
Community’s approach has also drawn national attention
In April, trade publicationFoodService Directorfeatured the health system’s patient dining program, highlighting scratch-made dishes including seared salmon with tropical salsa, lean proteins and plant-based options
Thomas Cuisine reported annual employee turnover of 24% within its Community team during fiscal 2025, below industry averages
“For Davies, the mission remains simple
‘Food is more than calories. It’s part of healing at our healthcare system. We believe the food we serve should actively support recovery, wellness and long-term health.’”
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