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Creating a happy, healthy dining experience for your senior communities takes more than quality ingredients and a qualified cook. It takes planning and effective communication from everyone from the corporate office to the new hire.

Harris Ader

The challenges of running an effective dining department will be the focus of three Hive discussions on Tuesday, May 15 at the Argentum Senior Living Executive Conference. Join Senior Dining Association founder and CEO Harris Ader and colleagues as they share tips and suggestions for making the most of this critical operation.

Staff retention will be the topic at the 1:15 p.m. session on “Dining Staff Training, Engagement & Accountability.” This discussion will reinforce the importance of communication between management and employees, from the development of an effective on-boarding process to the critical “stay conversations” that help you keep your experienced employees.

The importance of quality and consistency will take the spotlight at 2 p.m. during the session on “Best Practices in Food Quality & Presentation.” Not only should the meals you serve be tasty and healthy, but residents should know what to expect when they make a choice. This session will help you develop strategies to avoid unnecessary variations in flavor or presentation that frustrate or confuse residents.

Finally, the importance of the front office will be front and center at 2:50 p.m. when the topic is “Corporate Dining Standards.” This discussion will emphasize the importance of corporate leadership in creating a consistent philosophy throughout your organization and establishing consistent standards for your dining departments.

Harris Ader is a 20-year veteran of senior dining. He brings his passion and knowledge to the Senior Dining Association, where he encourages senior living organizations to adopt a hospitality mindset.

Gain Community Insights at The Hive

Join us in San Diego at the Argentum Senior Living Executive Conference May 14-16 and engage with your colleagues at the NEW Hive!
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