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OPERATIONAL EXCELLENCE


What’s Next on the Menu: Fresh, Clean Choices


T


he following is excerpted from an interview on


culinary services over the next decade. Baxter-Magro: A few


key trends have defi nite- ly arisen: There's the empowered consumer; the baby boomers have higher


expectations.


Another is digital transformation: Operators will be challenged to transform their business with digital tools, platforms, to deliver more specialized care. The third one is something we’re seeing more and more in the industry: coopetition, companies partnering to build synergy and scale, to drive effi ciency. Bundren: Often, food drives the decision


of where to live. Our partners are looking for ways to diff erentiate. And residents are looking for choice; 24/7, casual dining. They want food fresh and locally sourced. Our partners are getting very creative


about engagement. For instance, in the past, we would buy ice cream from local vendors. But now, clients are looking to create their own niche, their own brand; maybe that means making homemade ice cream on the spot, in their community. Baxter-Magro: The ability to strengthen


the network of local sources is going to be key. Bringing in on-site capabilities for mi-


Jim Hoeffl in President CBORD/Horizon Software


Thandi


Baxter-Magro Vice president of marketing Sodexo Seniors North America


Don Bundren Manager, solution development Sodexo Seniors North America


crofarms or aeroponics to supplement food producers is another thing I think we’ll see more of. An evolving behavior we're starting to


see is around cleanliness and sanitation. Consumers are going to have a heightened sensitivity around the safety precautions tak- en in the production and handling of food. We've also started doing pop-up grocer-


ies, so people have access to basics to make a sandwich in their rooms, have some fruit, without having to go out. Thankfully, as a large company we have strong supply net- works that aff ord us the opportunity to do that. Our traditional business model was not to provide groceries on-site, obviously, but we’ve adapted to support that need.


“Responsive to change” The new norm for senior living commu- nities will require solu- tions to support more protective operations and strengthening the public trust and per- ception of senior living communities is part of that path forward.


Communities are going to have to adjust


their approach to include social distancing, health tracking, and restricted access. Res-


social determinants of health


After a few decades of research, the proof that environment, behavior, and social patterns are critical to health is undeniable. The next big challenge is to fi nd ways to change these when they’re detrimental to health; social programs and purpose-based activities are just a few of many strategies ahead.


28 SENIOR LIVING EXECUTIVE MAY/JUNE 2020 View Ridge Care Center, Everett, Wash.


FARM-TO-FORK IS A GROWING TREND


Eldergrow therapeutic gardening, which for fi ve years has known for promoting indoor gardening, has just launched Farm-to-Fork Garden Herb and Activity Kit, a program with herb plants delivered to residences and instructions, tools, and supplies for growing vegetables. The trend of growing more food near or at communities is predicted to be important in the next decade.


idents will no longer crowd into a single dining area, but rather use tools for remote ordering, dine in smaller isolated groups, or take their meals in their residences. Dining will need to be responsive to more


frequent changes to the food supply chain, dealing eff ortlessly with many product sub- stitutions while ensuring safety regarding medication confl icts and allergies. Each resident will want more control over


what they eat and when they eat it, creating a “room service” model. The resident will see tailored menu choices based on dietary restrictions. All of this will be transacted over the personal device of the resident, eliminat- ing the need for any payment contact.


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