Segment: Senior Living

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As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

Review inventory and attach a point value to all unused ingredients. Award team members for incorporating [the unused] ingredients into their dishes and stations. Announce winners and the value of...

Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.

Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.

The Retail Experience workshops and the Dine-Around highlight the conference's first day.

Gerry Ludwig, Health & Wellness workshops and the awards banquet highlight the second day.

Culinary Workshops and the Chris Ivens-Brown close out the conference.

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