ATLANTA — With the evolution of food service in senior living, from cafeteria to full-service restaurant, comes a new attention to another important aspect of dining: Hiring.
As “scoop and serve” models of the past are making way for restaurant-style dining services in senior living, providers are taking note of their hiring practices—which today involve recruitment of experienced chefs who, more often than not, do not have backgrounds in senior living.
Most say that in hiring for dining, there are two major differences between preparing food for senior living versus a restaurant clientele: first, a captive audience. Second, superior schedule and quality of life.
“The only difference is that in other dining segments, guests come in and go home,” says Morrison Senior Living Senior Corporate Executive Chef John Rifkin. “But here, it is their home. You have to be more on your game because this is where the residents live.”
From a business standpoint, however, Rifkin says the concept is the same: grow and retain business through superior service.
Largely, this has been a revolution over the past several years.
At Morrison, a member of Compass Group and a dining services company devoted exclusively to serving senior living clients, both nutrition and hospitality are pillars. Morrison has more than 150 registered dietitians, 200 executive chefs, 400 hospitality associates and 7,000 professional food service team members on staff to serve its more than 450 senior living clients.
The shift began roughly six years ago with a sea change in philosophy that meant offering restaurant-style service regardless of the dining venue, Rifkin says.
“Initially, our approach was very health care driven,” he says. “Even in independent living, the menus were written for skilled care. The service was organized like in a health care setting.”
Now, there is an emphasis on finishing dishes, plating