In 2021, service dogs were part of a pilot program at Benton House Senior Living that involved educating the dogs to sniff out people who might be COVID-positive. The program
In what was a chilly month for most communities, Waltonwood Senior Living set a goal to warm hearts: Leaders, associates, and residents alike were invited to celebrate Random Acts of
Leaders from senior living providers and dining industry partners shared their ideas and tips for dealing with pandemic-related challenges with Argentum. Above, Merrill Gardens’ chef’s service at the counter sparks
By Sara Wildberger Babylon Micro-Farms didn’t intend to have senior living communities as a major customer for its indoor systems to grow greens, herbs, and flowers for fresh additions to
Hoosier Village has added a bistro, a cafe, and a fast-casual dining spot in addition to its dining room. By Cynthia Bombach The past two years have brought seemingly endless
By Sara Wildberger Throughout the pandemic, senior living culinary services have faced factors that make the food and dining business tough: inflation, competition, and scarce supplies due to continuing supply
By Tom Gresham When Lenbrook, a senior living community in Atlanta, partnered with Morrison Living to introduce a robot to provide support to dining services staff as part of a
By Sara Wildberger The Multicultural Foodservice & Hospitality Alliance (mfha.net) is an educational nonprofit and affiliate of the National Restaurant Association. The organization celebrated its 25th anniversary in 2021. Its
Sponsored Content By Mark Woodka, CEO, OnShift Alignment between senior living leadership and workforce is essential to building a positive work culture. With that in mind, OnShift surveyed thousands of
By Sara Wildberger Dr. Fatima Cody Stanford, who shares thoughts and findings on obesity and aging here, is one of the first fellowship trained obesity medicine physician-scientists and educators. She
By Sara Wildberger The National Restaurant Association’s ServSafe™ program, widely respected in the foodservice industry as the leader in training and certification, issued food safety and COVID-19 guidance and has
By Cynthia Bombach A group of residents at a California retirement community has developed a proposal to halt climate change on a global scale by the year 2040. The group’s