COVID-19 has forced operators to quickly adapt and come up with innovative ideas to keep their operations running smoothly through the pandemic. Here are five stealable ideas we’ve spotted from operators all over the country.
The Cura Hospitality team at Presbyterian Senior Living inHuntingdon, Pa., has set up a Wok Wagon that allows chefs to prepare stir-fry meals for residents. The wagon travels to four different locations throughout the senior-living community, and residents are able to grab takeout or have stir-fry delivered to their rooms.
As the nutrition team at Jefferson County Public Schools in Louisville, Ky., develops new plans regarding COVID-19, Dan Ellnor, assistant director of the district’s Nutrition Services Center, says they have begun running the strategies by someone who was not involved in the planning process. Ellnor says this allows that person to ask questions and bring up other points the team may not have considered during planning.
Residents at senior-living communities managed by Morrison Living are being treated to new menu items that are designed to be shared safely. The company’s new “party for four” menu includes dishes such as a sushi platter, cheese or charcuterie board and a dim-sum sampler.
Southern Belle, a restaurant in Atlanta, is continuing its zero-waste mission during the pandemic by turning leftover food scraps into dog biscuits that can be included with its curbside pickup orders.
Students picking up meals at a Chartwell’s K12 food site can also pick up a packet to fill out and send to senior residents at Morrison Living communities. The packets include space for students to write stories, tell a bit about their favorite things and draw some pictures.
The food management company’s Student Nutrition Culinary Alliance turns to what’s popular with students in their own communities when designing the special menu items.
