Arizona CCRC Gains Gluten-free Certification

Published in FSD Update

A simple request from a prospective resident has led to Grandview Terrace, a senior living center in Sun City, Ariz., to become the first CCRC in the state to be certified gluten-free by the National Foundation for Celiac Awareness (NFCA). The certification was granted after Grandview Terrace spent more than $12,000 in kitchen upgrades and staff training in order to meet the requirements of the NFCA program.

“The process of creating and serving a gluten-free menu was no small undertaking,” says Director of Dining Service Terry Wallace. “It required us to change the way we do things, but the end result and being able to better serve our residents is most certainly worth the effort.”

After a prospective resident mentioned during a tour that she had celiac disease, Wallace and Executive Chef Ron Mendyka met with Bhakti Gosalia, Grandview Terrace’s executive director, to discuss the issue. The team decided that the potential benefits of being able to attract new residents made the effort worth the cost.

Grandview Terrace began by renovating a portion of the kitchen to become a gluten-free prep space, and specific equipment dedicated to gluten-free food prep was purchased. Then, the 14-person dining staff underwent five months of training with the NFCA to become certified. Staff were taught the risks of cross-contamination while learning best practices for gluten-free worker hygiene, food handling, preparation and storage. Wallace and Mendyka also began to create new gluten-free menu items; so far, about 150 items have been added to the recipe base.

Wallace adds that the initial upshot of the move was that the prospective resident has moved in and other residents have expressed an interest in the program. This spring, Grandview Terrace marketed its new gluten-free program by inviting the public to a luncheon.  

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources