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Senior Living

Operations

$15 million senior-living project will bring a coffee bar and restaurant-style dining to residents

 Jul. 30, 2015

Construction begins this week on the 70,000-square-foot Texas Oxford Grand Assisted Living and Memory Care building in Wichita, Kansas.

Operations

New senior-living complex offers multiple dining locations

 Jul. 23, 2015

Grand Living at Lake Lorraine features multiple dining areas so its residents don’t have to eat in the same place several times a day.

Operations

Retirement community FSD creates video to enhance dining experience

Jul. 23, 2015

James Renshaw, foodservice director at Texas-based Treemont, wanted to remind dining staff about their key role in providing the best-possible dining experience for residents.

Operations

Senior living $30M expansion includes new café

Jul. 21, 2015

Beacon Hill at Eastgate’s expansion will feature 10,000 square feet of expanded dining space as well as a new dining option, the Garden Café which will feature garden-fresh dishes.

Steal This Idea

Farm-raised food disposals

Jul. 20, 2015

Our dishwasher raises pigs, so the majority of the food waste goes to feeding them. A lot of residents worry about wasting food, so we reassure them.

Workforce

Looking the part for noncommercial?

By Katie Fanuko on Jul. 20, 2015

Behind the swinging doors of noncommercial kitchens, tattoos don’t draw much contention, which is why at least one operator sees body art as a secret weapon.

Workforce

Going above and beyond

By Katie Fanuko on Jul. 20, 2015

Whatever residents want, senior-living executive chef Sam Austin tries to deliver. The trick is to truly listen.

Operations

Dallas high-rise senior community redesign boasts additional features

Jul. 17, 2015

The two, 12-story towers redesign includes outdoor dining areas, a rooftop garden and a 12th-story lounge for residents.

Operations

New dining standards proposed for skilled-nursing facilities

By Bianca N. Herron on Jul. 15, 2015

The proposed changes reflect a growing trend in senior living—to provide a greater variety of foods that are made with higher-quality ingredients and that cater to residents’ religious and cultural preferences, as well as their nutritional needs.

Menu

Feeding customers from scratch—fast

By Marygrace Taylor on Jul. 13, 2015

From making small batches every 10 to 15 minuts to preparing scratch-made bases, operators say it's possible to create home-cooked taste in minimal time.

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