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| Rosemarie Hoyle, divisional healthcare manager at apetito said: “Providing a nutritionally balanced menu for patients has just got a little more difficult. The squeeze on costs within the NHS invariably leads to a re-evaluation of cost and practices within each area of a hospital. “Hospital catering, whilst not one of the biggest costs, is one that may be seen as offering more opportunity for savings compared to the drug budget; where the cost and use of drugs continues to increase. |
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