David Fik, principal of Lantz-Boggio


Architects, said savvy uses of partitions can give residents starkly different settings right next to each other, so that one group of diners is watching their food get prepared in a bustling open kitchen while behind a screen another group looks out upon a se- rene pond. “You might get a pod of five tables that


feels very different from the five tables next to it,” Fik said. “It’s a great way for residents to feel like they’re not going into the same dining venue every day and giving them some variety in the same space.” StudioSIX5 also developed a product


called Collage that helps one space do the work of multiple spaces. Collage is a moni- tor that displays images, such as artwork. “So, if you have an Italian dining theme


one night, then you can put up images of Italy or maybe like a spaghetti western,” Maddalena said. “So, it can create a dif- ferent personality in the same space from night to night to match your food offerings.”


Versatile venues In the new, swiftly evolving world of dining, experts say designing with the


future in mind is essential. Today will be tomorrow very soon. “Dining preferences change so rapidly


now that we’re trying to design spaces that are flexible,” Plumadore said. “The infra- structure has to last 15 to 20 years, but the facade or decor may change every three to five years based on the preferences of the residents that are moving in. So, we’re spending a lot of time getting the infrastruc- ture right so that there’s flexibility. The front of the house may be a Tex-Mex restaurant and then five years later it becomes Medi- terranean style. The motif and decor and the seating styles may all change in the front of the house, but the kitchen infrastructure can stay the same to support it.” In addition to considering flexibility over


the long term, Fik said designing flexibility into spaces can allow for short-term versa- tility. For instance, a single space can serve to house a sort of rotating restaurant with proper planning and initiative. One of Lantz-Boggio’s clients has adopted a plan that transforms a dining venue every few months. For a period, the space may be an Italian restaurant with Italian columns, artwork, custom lighting, wall finishes, and other features. Then, the restaurant can


be transformed with new features into a completely different restaurant, such as an American pub, with corresponding design flourishes. It’s like opening a new restaurant on campus a few times a year. “Residents love that kind of variety,” Fik said. Similarly, Fik said a single space can seem


like a different venue to residents depending on the time of day. A bistro, for instance, can house multiple shades of casual over the course of 12 hours—ranging from a self-serve continental breakfast spot in the morning to a grill or cold sandwich place at lunch and a lively bar in the evening. The formal dining room remains as a


steadfast presence as communities evolve, but as it takes on less of a daily destination for residents it also can become more ver- satile. As part of that evolution, Fik said the dining room can be partitioned to set aside a designated upscale area within the venue. That area can be home to a more private space that hosts themed nights with premi- um menus. Mohlenkamp said private din- ing spaces also can be designed to host date nights that help both new and old couples enjoy a romantic atmosphere.


food,” Dopson said. “They want to know where it’s coming from.” Plumadore said Erickson Living has im- plemented many open kitchens in its venues. “Sometimes it could be a bar, sometimes


it could be more of a sit-down restaurant because each will bring a different feel to the residents, but will allow them to talk to the staff and see what they’re doing when they’re cooking,” Plumadore said. The Food Network and the popularity of cooking shows, particularly those that put the chef in the spotlight, are an integral part of the boomers’ keen interest in the making of their food. Also, in that vein, some senior living communities are implementing dem- onstration kitchens that can host cooking classes for residents. “The opportunity to learn how to cook new things really reinforces residents’ inde- pendence,” Bailey said.


Access and acoustics Even as senior living communities strive to create more casual, restaurant-


like atmospheres, they also must take care to accommodate the unique needs and pref- erences of the population they serve. That


“Dining preferences change so rapidly now that we’re trying to design spaces that are flexible,” Plumadore said. “The infrastructure has to last 15 to 20 years, but the facade or decor may change every three to five years based on the preferences of the residents that are moving in.”


Opening up the kitchen One of the more popular modern res- taurant design features in new senior


living dining spaces is the open or exhibi- tion kitchen. “It’s such an appealing feature for resi-


dents to see their food being made,” Ernst said. “It elevates the experience.” Dopson said the rise of open kitchens


stems from a focus on transparency in food preparation and diners’ devotion to fresh, lo- cal ingredients and made-to-order cooking. Dopson also said the open kitchen creates a more “home-like environment” for diners. “People want to get more engaged with


means paying attention to the details in new designs—simply replicating a contemporary casual eatery can create an unpleasant cli- mate for some seniors. “Design for senior ergonomics is a key


consideration in all aspects of senior living,” Bremhorst said. For instance, Bremhorst said bar tops


must be lower than at a typical bar so that seniors can sit rather than “perch” at the bar. Bremhorst also notes that the spacing and layout of furniture must make moving around a space comfortable for seniors, including those who need the support of mobility devices.


MAY/JUNE 2018 ARGENTUM.ORG 15


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