Argentum Members: Have you registered for the 2020 Public Policy Institute & Fly-In? Join us March 17-18 in Washington, D.C. to advocate for the industry! Learn more.

×
Argentum Logo_RGB2
Sort By Type
Sort By Category
Magazine Article

11 Trends in Dining Design for the Next Generation

June 28, 2018

For decades, the senior living dining experience was marked by capacious formal dining rooms with banquet-style seating, white tablecloths, and little palpable difference in atmosphere from one meal to the next. The result was something consistent and pleasant but static, limited, and predictable. Then came the baby boomers. The arrival of a new generation of…

Magazine Article

Serving the Dietary and Nutritional Needs of Older Adults

June 28, 2018

A nutritious, flavorful diet is fundamental to health and quality of life for senior living residents. However, older adults may face physical and cognitive challenges that make it difficult for them to gain adequate nutrition and satisfaction from their meals. How can providers meet these challenges to ensure optimum nutrition among a resident population with a…

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,…

Stay Connected

Get updates on the latest news impacting senior living through our Argentum Daily newsletter.

×

Login.

Forgot Password
Create an Account