Healthcare Services Group (HCSG) reported quarterly earnings results on Tuesday, Apr-12-2016. The company reported $0.26 EPS for the quarter. Analysts had a consensus estimate of $0.26. The company posted revenue of $384.80 million in the period, compared to analysts expectations of $381.39 million. The company’s revenue was up 8.3% compared to the same quarter last year. During the same quarter in the previous year, the company posted $0.22 EPS.
Healthcare Services Group closed down -0.19 points or -0.52% at $36.67 with 1,66,530 shares getting traded on Monday. Post opening the session at $37, the shares hit an intraday low of $36.5701 and an intraday high of $37.24 and the price fluctuated in this range throughout the day.Shares ended Monday session in Red.
In a different news, on Mar 22, 2016, Dino D Ottaviano (director) sold 1,000 shares at $35.81 per share price. According to the SEC, on Mar 9, 2016, Diane S Casey (director) sold 10,004 shares at $35.59 per share price. On Feb 25, 2016, Daniel P Mccartney (director) sold 160,000 shares at $34.88 per share price, according to the Form-4 filing with the securities and exchange commission.
Healthcare Services Group Inc. provides management administrative and operating services to the housekeeping laundry linen facility maintenance and dietary service departments of the health care industry. The Company caters to nursing homes retirement complexes rehabilitation centers and hospitals located in the United States. The Company operates its business in two segments: Housekeeping and Dietary. The Housekeeping segment includes housekeeping laundry and linen. Housekeeping segment also includes laundering and processing the bed linens uniforms and other assorted linen items utilized by a client facility. The Dietary segment includes dietary department services. Dietary consists of managing the client’s dietary department which is principally responsible for food purchasing meal preparation and providing professional dietitian consulting services which includes the development of a menu that meets a patient’s dietary needs.