The Boom in Plant-Based Diets Brings Healthy Creativity to Menus
April 9, 2020
The revolution is here–the veg revolution, that is. Plant-forward eating styles are changing the way residents and communities think about food. “Plant-forward is an eating style focused on plant-based dishes like produce, whole grains, and legumes, but it’s not limited to that,” said Dana Fillmore, registered dietitian and marketing manager at Gordon Food Service. For…
Women in the Food World: Working, Writing, Persisting
April 9, 2020
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…
Spice Blends Are On Trend for Healthy Variety
April 9, 2020
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…
Career Pathways Help Lead Culinary to Four-Star Engagement
April 9, 2020
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…
Suiting Every Taste: Communities find solutions to provide a rich range of choices and independence in dining
April 9, 2020
Mealtime has never been only about the food—that’s been true for humans throughout history. It’s a time to share, to converse, to shine, to appreciate what brings us together and to highlight what’s unique about each of us. In senior living communities, the meaningfulness of that experience can be heightened. “Knowing the importance that food…
What’s Next on the Menu: Fresh, Clean Choices
April 9, 2020
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:…
Make Every Bite Matter: Tips to Cut Waste
April 9, 2020
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…
Keep an Essential Product Clean: Take Good Care of Your Ice Machine
February 18, 2020
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…
Bringing the Best Together for the 2020 Argentum Senior Living Executive Conference
December 13, 2019
Alexandria, Va.—The pace of growth and the number of challenges in the senior living industry increases daily, but so do the opportunities to create better senior living together. Argentum designed the 2020 Senior Living Executive Conference & Expo to deliver what industry leaders, professionals, and advocates need most to help companies, communities, and residents thrive.…
Argentum’s New Collaboration Shines a Light on Senior Living Dining and Hospitality
December 12, 2019
eMenuCHOICE Continues Growth, Adds Service to Five Denior Living Communities in July
August 20, 2019
eMenuCHOICE, a leading dining management and point of sale (POS) application for senior living communities, added five new clients in July. The following communities have chosen eMenuCHOICE to support their dining service management needs: Cherrywood Pointe–Forest Lake; Forest Lake, Minn. McCrite Plaza Senior Living; Topeka, Kan. The Legacy at Town Square; Amarillo, Texas The Fountains–Ecumen…
New Dining Opportunities Call for Changed Approach to Risk
June 25, 2019
Today, a senior living resident might have coffee and a bagel at an outdoor café, use a touchscreen to order lunch at a deli counter, and have dinner in a bistro-style open-kitchen restaurant, without leaving the community. But each type of dining carries different risks. Everything from the way people order, to food prep, to…