VOLUME 27, NUMBER 2


CONTENTS 16 SUITING EVERY TASTE


Tablet menus, all-day dining, remembering and integrating menu favorites: Communities fi nd solutions to provide a rich range of choices and independence in dining.


DEPARTMENTS


OPERATIONAL EXCE LLENCE


22 Make every bite matter: Tips to cut food waste.


QUALITY IMPROVEMENT


29 The boom in plant-based diets brings healthy creativ- ity to menus.


WORKFORCE DEVELOPMENT


32 Career pathways help lead a provider's culinary department to four-star engagement.


3 EDITOR'S LETTER 28 ON QUALITY


34 Q&A WITH THE EXECUTIVE DIRECTOR


36 THE HEART OF SENIOR LIVING


38 ARGENTUM ADVOCATES FOR YOU


39 PEOPLE AND PLACES


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6


CONFERENCE PREVIEW


Advance look at how we can create Better Senior Living, Together.


26


SUNSHINE, SMILES, AND SNACKS: THE APPEAL OF OUTDOOR DINING SPACES


Patio dining is popular—here are tips on making it well-designed and safe.


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