Argentum Partnership with ServSafe

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 greater enjoyment and interaction. SIMPLE AND SOPHISTICATED “We continue to focus on the center of the plate, putting high quality entrees out that offer a…

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 menus. But the company’s remote management technology turned out to be especially well-suited for senior living during the pandemic—and like many other product and service…

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 changes that affect the way senior living communities design their dining options–opening new venues, switching from dine-in to takeout and back again, and trying to…

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 chain and procurement woes–but have kept quality a top priority. Yet culinary and dining services in all regions and levels managed to turn lemons into…

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 beta test, the community—naturally—named the robot “Lenny.” And Lenny the Robot immediately attracted attention from residents. “There was so much interest in seeing this little…