Suiting Every Taste
Communities fi nd solutions to provide a rich range of choices and independence in dining
BY TOM GRESHAM
unique about each of us. In senior living communities, the meaningfulness of that experience can be heightened. “Knowing the importance that food and mealtimes has
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in our residents’ lives, it is critical for us to make dining a true experience,” says Tricia Medeiros, COO of The Plaza Assisted Living, which operates a collection of senior living communities in Hawaii. Increasingly, a key part of meeting those high expectations
is providing customizable, personalized dining experiences for residents, often with the help of tech-based tools. Jon Williams, COO, Crandall Corporate Dietitians, is one of those changing the erroneous perception that moving into a senior living community means a future of one-size-fi ts-all meals. That makes personalized dining “a critical step” in resident satisfaction, he says. “A benefit of menu personalization is maintaining a
resident’s dignity by encouraging choice,” Williams says. “When we provide residents with food they like, they tend to be happier, healthier, and more engaged in the community.” Eff ective personalization requires a menu system that in- cludes a large recipe database, Williams says. Another must is communication: Making sure residents understand all their choices and how to get what they like.
ealtime 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
Constant engagement is essential, says Joelle Wiese,
corporate director of dining services at Brightview Senior Living, because needs and preferences can change “even with the seasons.” Residents should feel empowered in the makeup of their
dining choices, says Medeiros. A feedback loop through avenues such as surveys, a resident council, and capturing informal feedback can ensure operators are “learning the residents’ favorite dish, learning the recipe, and developing a real understanding of what they truly want.” “Avoid selling your menu to the resident,” Medeiros says.
“Next, develop a plan or menu that incorporates those preferences, and celebrate the residents’ input.”
The fi ne points of taste Personalization isn’t only about the menu. Choice in where and when to eat matters, too. Some communities strive to off er dining on-demand. For instance, Brightview Senior Living, which operates more than 40 communities, offers all-day dining options in a variety of location types, such as pubs, formal dining spaces, and cafes. The all-day dining menus combine with the daily menu to provide an array of options with varying degrees of customization. Brightview’s Wiese notes that while choice and customiza-
tion are staples in the restaurant business, they’re particularly important in senior living.
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