kitchen protocols, especially when you can discontinue purchasing ingredients,” Trista- no says. “Adding greater customization to existing items with already stocked items can balance the choices and keep your op- erations running smoothly. 6. Use smart teamwork. Morrison Liv-
ing uses a “team prep concept” for food handling. For instance, one person may be chopping onions for their needs. But they also ask the other on the team whether they’ll need chopped onions, too. “Mundane prep tasks become consolidat- ed,” Morrison writes. “Everyone saves time and energy, there’s less over-handling of products, and there’s reduced waste.” It also helps boost engagement and understanding of the value of working together. Teamwork is also about common goals.
Posting the community goals to reduce waste, have more engagement with res- idents, or keep food safety practices and measuring and mentioning progress creates an “everybody wins” spirit of competition and achievement. 7. Use professional association and gov-
ernment resources. Wherever you have memberships, you likely have access to training, content, job boards, and education. Currently, the ServSafe food safety program is offering two free online training modules on staying safe during the COVID-19 pan- demic, one on re-opening and one on take- out and delivery issues. The videos cover safety practices, guidelines for using masks and gloves, transport equipment, guest con- tact precautions, and more (visit servsafe. com/Landing-Pages/Free-Courses). Argentum members receive a 10 percent discount on ServSafe food safety training toward certification. Certification training must be done in person, not online, but ServSafe is providing COVID-19 protection protocols at in-person training sites. Visit
argentum.org/servsafe. State and federal government agencies
offer a wealth of free material, including posters and videos in multiple languages. The CDC has a huge resource collection; get started at
cdc.gov/nceh/ehs/activities/ food.html, where you’ll find answers to
9. Get the most out of your technology.
Software and mobile devices can allow you to track resident preferences and dietary requirements from the table to how these will affect budgets. When you can track preferences, orders are more often correct, reducing waste, as Amy Wootton, RDN, director of nutrition at MatrixCare by ResMed. Getting the best value from tech means integration of purchasing, inventory, kitchen, and table. Synching dietary software to census can
help. “Having a dietary software program can help conquer that balancing act be- tween how much to buy, what to buy, what residents prefer, and what I have on hand,” Wootton says. 10. Provide career pathways to attract and
Treats and celebrations aren’t just another expense— the return is positivity and inspired appetites.
questions ranging from how to cook chick- en livers to how to talk to dining services workers about illness. For the current crisis, the National Restau-
rant Association (
restaurant.org) has free COVID-19 resources designed for specific challenges and types of dining services. 8. Tap into your team. Dining and ex-
ecutive directors don’t have to solve every challenge. When you’re looking for fresh menu ideas, ways to reduce costs, and processes that improve quality, Morrison Living recommends engaging every asso- ciate, including waitstaff and dishwashers. They have a first-hand view on kitchen challenges and resident preferences and contributing practical and creative ideas increases engagement.
keep top-quality associates. At the begin- ning of the year, Trilogy Health Services saw dining services turnover drop from 47 percent to 23 percent in its Southeast division, due in part to a commitment to career pathways, integrating training, mea- surements, evaluation, and tracking prog- ress toward professional goals. Using the Rouxbe online culinary school education modules, culinary service employees can work and learn their way up through a star system to become “four-star chefs.” This comes with a series of raises at Tril-
ogy but rewards and benefits apart from fi- nancial can also strengthen the relationship. For instance, you can celebrate culinary associates’ achievements in the community newsletter or video bulletins. Seeing people reach their goals is an inspiration to every- one, including residents.
Q. HOW CAN I SHOWCASE OUR DINING TO POTENTIAL RESIDENTS DURING THIS TIME?
Find some photos or a short video of a special occasion celebration or theme dinner to personally email. Another practice, even during “normal” times, is to deliver food to potential residents and their families. This is a good time to show off your “to-go” breakfasts and lunches, for instance, as well as your knowledge of safety standards—and a family would welcome the variety.
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