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Argentum has established a partnership with the leader in food safety training and certification—the National Restaurant Association’s ServSafe™ program. ServSafe™ is widely respected in the foodservice industry as the leader in food safety training and certification, offering resources and examinations created by foodservice and regulatory experts. This partnership supports Argentum’s mission to advance professionalism and quality measures across senior living.
Through this new partnership, Argentum members are eligible to receive a 10% discount on ServSafe™ training that can be used to prepare for the ServSafe™ certification examination. The negotiated discount for Argentum members can be applied by visiting the ServSafe™ portal designed for Argentum. Argentum is the only senior living industry association providing discounts to members for this required training.
Improving safety in all aspects of care and service in senior living is a priority. Argentum is pleased to offer its members expanded opportunities to enhance food safety measures through this partnership with the ServSafe program.”
Voices of experience from the senior living culinary world share their tips for efficiency, engagement, and avoiding waste. 1. Go seasonal and local when you can. This makes for better quality and lower costs, but it also pays off in other ways, points out Morrison Living: with increased engagement and curiosity among residents about what’s…
The Argentum Best of the Best Awards recognize innovative programs, products, and services that solve a challenge, advance excellence, and improve the future of senior living.
The revolution is here–the veg revolution, that is. Plant-forward eating styles are changing the way residents and communities think about food. “Plant-forward is an eating style focused on plant-based dishes like produce, whole grains, and legumes, but it’s not limited to that,” said Dana Fillmore, registered dietitian and marketing manager at Gordon Food Service. For…
One of the first selections in Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters is a conversation with legendary writer and food historian Betty Fussell (New Yorker, Food & Wine, and the memoir My Kitchen Wars). “I began writing food articles in 1960 for Travel & Leisure, because we…
Herbs and spices are a powerhouse addition to senior living dining. They add a personal touch, the excitement of new flavor, and hearken to cultures and travels. Beyond that, they’re the new health boosters: A great way to reduce sodium, have anti-inflammatory properties, and are a prime component of the MIND Diet. The MIND Diet…
How do you reduce a six-month turnover rate by 8.6 percent? Follow the stars. That was one of the answers for Trilogy Health Services, which is seeing dining services turnover drop. In its Southeast division alone, for instance, it went from 47 percent to 23 percent. More important, the numbers reflect a stronger level of…
Mealtime has never been only about the food—that’s been true for humans throughout history. It’s a time to share, to converse, to shine, to appreciate what brings us together and to highlight what’s unique about each of us. In senior living communities, the meaningfulness of that experience can be heightened. “Knowing the importance that food…
The following is excerpted from an interview on culinary services over the next decade. Thandi Baxter-Magro Vice president of marketing Sodexo Seniors North America Don Bunden Manager, solution development Sodexo Seniors North America Baxter-Magro: A few key trends have definitely arisen: There’s the empowered consumer; the baby boomers have higher expectations. Another is digital transformation:…
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