11 TRENDS IN DINING DESIGN FOR THE NEXT GENERATION One of the advantages of the move to-


ward smaller venues is improved acoustics for older diners, Mohlenkamp said. “There’s an acoustical benefi t to breaking


down some of those larger spaces, especially when we can use some sort of banquette or furniture components or vertical wall components,” Mohlenkamp said. “When you start to create spaces within a larger space, sound doesn’t travel as much as it does in a wide-open dining space. From a comfort standpoint, that’s benefi cial for an older adult.” Dopson said even kitchen equipment must


be considered when designing a dining space, particularly with an open kitchen setup. For instance, loud equipment that might get ab- sorbed into the noisy environments common to busy restaurants “won’t translate to senior living,” Dopson said, where more diners might have hearing issues and could struggle to carry on a conversation if the kitchen is too loud. “That’s why it’s very important to partner


with the right kitchen food service specialist to get those components correct,” he said.


Getting the light right Lighting design serves a critical role in creating the mood and atmosphere


in a venue. For instance, Plumadore said, a bar should be lit brighter during the day and darker in the evening to create the ap- propriate aura. Ernst said integrating natu- ral light into dining spaces has become a point of emphasis for HRA because of the unique way it can bring a bright, cheery at- mosphere to a room. Bailey said specialty lighting and window


treatments can be adjusted during the day, even with preset settings, so that the shades are drawn and the lights dimmed for dinner, and the shades are up and the lights turned up for breakfast. In this way, the proper lighting design and management can make one venue feel like multiple venues. “Lighting is really important,” Bailey


said. “A lot of times there isn't a lot of at- tention to decorative lighting or the way that you're integrating dimming systems, but that defi nitely helps set the mood and can establish the kind of restaurant or at- mosphere you want to create.”


Finding a view The move toward restaurant-style din- ing also has shed a new light on where dining venues are located, particularly as it


16 SENIOR LIVING EXECUTIVE MAY/JUNE 2018


relates to a diner’s surroundings. Mohlen- kamp said communities can take advantage of their environment to give residents a vi- brant setting for meals that embraces the world around them. For example, urban locations allow for the


prospect of off ering a dining venue on the top fl oor and giving residents a striking view while they eat. Mohlenkamp said top-fl oor dining creates challenges related to trans- porting supplies and waste up and down, but “you can really capture some amazing views for all residents versus making that space a penthouse [residences] for a very small group of people.” Mohlenkamp said OZ Architecture is a


proponent of off ering outside dining spaces when possible to help residents connect to the outdoors. The trick, of course, is mak- ing sure that the surroundings are a good fi t for meal time. A garden, yes. An alley with a dumpster, no. Also, Mohlenkamp said, the area should have a good mix of sun and shade to help for both warm and cooler days. “There are some site planning consider-


ations,” Mohlenkamp said. “You defi nitely need to be in the right place for it.” Ernst said HRA has made a push to cre-


ate more outdoor dining spaces. “We’re trying to make a point of provid-


ing some great outside seating with umbrel- las overlooking a park or some sort of green- ery, so residents can choose to get some fresh air while they eat,” Ernst said.


Inviting the community Senior living communities are not only integrating the design lessons of


the larger community—they are reach- ing out to welcome the larger community into their new venues. Boomers crave that engagement. “We believe that intergenerational inter-


activity is important,” Fik said. “It makes everybody feel younger.” In urban areas, Maddalena said he has seen senior living communities with restau- rants or bars located on the street and at least occasionally open to the public. One community, he said, holds a weekly happy hour for millennials. Others are looking at inviting food trucks for special public events. “I think that’s going to be more and


more of a trend moving forward,” Mad- dalena said. Mohlenkamp said OZ Architecture is


designing a community in Cincinnati that will feature a café on the front of the cam- pus. The community is located in a mixed- use neighborhood with an offi ce building on one side and a multifamily residence on another, and a conversation developed about whether the café should be open to the public. “There’s this discussion about making


some amenities that draw people into a com- munity in a secure way,” Mohlenkamp said. “Not giving them free rein but encouraging some social interaction between members of the outside community and the residents.”


A bistro bar at a Harbor Retirement Associates community.


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