Setting the Meal: Exceeding Mealtime Expectations Without Breaking the Budget We are starting to serve the wealthiest, healthiest, and most demanding generation yet—the Baby Boomers. Today’s senior has experienced higher standards of living than previous generations. They are more food-centric, vocal, and see self-determination and dignity as inherent rights. In addition, the industry-wide movement toward resident-centered care means senior care communities must raise service standards in order to meet regulatory requirements and stay competitive.
Trending Now: • Vegetarian/Vegan • Garden Fresh • Health Food • Earth-Friendly • Ethnic
• Gluten-Free • Flexible time and place • Snacks/Grab and Go • Excellent Service • Bonding Over Meals
Seniors and their families are seeking communities that deliver more than just basic care. Seniors want to live where they can thrive physically, emotionally and socially. Meeting or exceeding their expectations while simultaneously producing healthy financial outcomes requires a holistic approach to managing food service budgets.
What can person-centered dining h? that builds community accomplis Honoring residents’ choices and building community around the table makes residents feel special, leading directly to: • Increased revenue • Stronger market position • More private pay occupancy • Better health outcomes • Less staff turnover • Greater resident satisfaction Your community’s outcomes and long-term success depend on commitment and support from executive leadership. © 2013 Higher Standards. All Rights Reserved.
But What About the Budget? Budget-Balancing Management Initiatives Notes • Decrease waste and inefficiency • Set standards • Teach staff knowledge, skills, and attitudes needed to accomplish standards • Increase income • Start culture change in the dining room • Support socialization, resident choice • Get all departments behind your efforts
Thriving employees: • 16% better overall performance • 125% less burnout • 32% more committed • 46% more satisfied with job Staff with consistent standards, knowledge, skills and expectations are less fearful, more dependable, and stay longer.
5 Ways to Improve by Friday • Welcome diners • No bad-mouthing the food • Treat servers as assets • Start pouring coffee • Commit to improvement
Cindy Heilman MS, DTR, has over 30 years experience enhancing hospitality and food service quality. She is CEO of Higher Standards, a dietetic technician registered with the Academy of Nutrition and Dietetics, and creator of Kind Dining® Training, the unique program that improves serving staff in senior living communities. She is a national speaker and trainer on mealtime hospitality and raising service standards. Browse: www.HigherStandards.org © 2013 Higher Standards. All Rights Reserved.
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