Even in ordinary times, managing swallowing disorders can require complex coordination and care in senior living communities—and these are not ordinary times. With the limitations and precautions the COVID-19 pandemic has imposed, senior living operators have had to make adjustments to ensure residents who suffer from swallowing disorders continue to receive the close attention that…

Voices of experience from the senior living culinary world share their tips for efficiency, engagement, and avoiding waste. 1. Go seasonal and local when you can. This makes for better quality and lower costs, but it also pays off in other ways, points out Morrison Living: with increased engagement and curiosity among residents about what’s…

  The Argentum Best of the Best Awards recognize innovative programs, products, and services that solve a challenge, advance excellence, and improve the future of senior living.  

One of the first selections in Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters is a conversation with legendary writer and food historian Betty Fussell (New Yorker, Food & Wine, and the memoir My Kitchen Wars). “I began writing food articles in 1960 for Travel & Leisure, because we…

Herbs and spices are a powerhouse addition to senior living dining. They add a personal touch, the excitement of new flavor, and hearken to cultures and travels. Beyond that, they’re the new health boosters: A great way to reduce sodium, have anti-inflammatory properties, and are a prime component of the MIND Diet. The MIND Diet…

How do you reduce a six-month turnover rate by 8.6 percent? Follow the stars. That was one of the answers for Trilogy Health Services, which is seeing dining services turnover drop. In its Southeast division alone, for instance, it went from 47 percent to 23 percent. More important, the numbers reflect a stronger level of…

The following is excerpted from an interview on culinary services over the next decade. Thandi Baxter-Magro Vice president of marketing Sodexo Seniors North America Don Bunden Manager, solution development Sodexo Seniors North America Baxter-Magro: A few key trends have definitely arisen: There’s the empowered consumer; the baby boomers have higher expectations. Another is digital transformation:…

Reducing food waste is serious for executive directors and dining managers—more than half in our Forecast Report survey named it their top concern. Lower waste is a marker of resident satisfaction, operational excellence, and reaching sustainability goals. To help in the ongoing quest, experts Dana Fillmore, RD, healthcare customer marketing manager at Gordon Food Service…

It can be surprising to think that ice can “go bad.” After all, ice is often used to keep other foods and drinks safe. “The reality is that dirty ice machines were citied 20 percent of the time on health inspections in 2019,” says Ecolab’s Mandy Sedlak, principal regulatory specialist and food safety and public…