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Magazine Article

Food Safety and Worker Training: A Strategic Imperative

June 28, 2018

Food service operations in senior living communities are increasingly getting attention as a source of competitive advantage. David Koelling, president of Strategic Dining Services, a dining service and hospitality management provider, knows the strategic importance of the dining operation. “For many operators, dining is the number one controllable expense, and the biggest driver of resident…

Magazine Article

Adapting Menus to Changing Resident Preferences

June 28, 2018

At Brandywine Living, Sean Keating wants to stay on the cutting edge of culinary trends—but he also wants to tread with caution. As corporate director of culinary innovation, he recently launched a steakhouse, of sorts. It’s only open on Saturdays and only at one property. Residents can pick from three steaks, three sauces, two veggies,…

Magazine Article

Managing the Biggest Community Expenses: Labor, Food & Energy

October 31, 2017

The elements of operational expenditure are discrete, quantifiable, and eminently manageable. Labor. Food. Energy. Each can be addressed as a unique problem set. The brightest operators—along with the sharpest vendors—have come up with a whole menu of options when it comes to managing costs in each of these critical areas, from waste in the kitchen,…

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