A millennial talks college vs. senior dining

Three questions

senior couple eating meal assisted living

Hayley Jenkins, a 22-year-old singer and music major at Drake University in Des Moines, Iowa, moved into Deerfield Retirement Community in Urbandale, Iowa, in January, and performs twice a month for residents in lieu of rent. Here’s what the millennial had to say about how the college and senior living dining segments compare.

Q: What is something you think university dining should adopt from senior living?

A: Something I would recommend for Drake to do is a themed dinner—I know they have Thanksgiving and kosher meals. But we do a gourmet dinner at Deerfield with the artists that have paintings in our gallery. We had this beautiful gourmet dinner with steak and lobster—kind of a surf and turf—and amazing desserts. It was very high-class and felt very special.

Q: Do you think other students are also craving a finer dining experience sometimes?

A: I do. I think the older you get, the more flavorful your palate gets. I love going out downtown and experiencing new foods that I wouldn’t normally eat; for example, Thai food or French cuisine or high-class dining.

Q: Do you find any similarities in what the collegiate and senior demographics enjoy?

A: [Deerfield] goes all out for their Sunday brunch, and that’s maybe a similarity at Drake—their breakfast is really good as well. Breakfast also starts earlier [at Drake] for people with 8 a.m. classes.

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code