Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
CCRC DiningTrend Roundup
1 Min Read
Mike Buzalka
Greater meal plan flexibility: One-meal-a-day and similar rigid formulas falling prey to seniors' increasing demands for flexibility.
Focus on wellness: More than just having an exercise room available, it encompasses culinary, cultural, spiritual and social components to produce a "holistic" environment.
Health savvy: Residents are much more knowledgeable about health and nutrition matters than before and demand offerings that meet their diets.
Expanded hours: The rigid daypart mentality where meals are served at specific times in the communal dining room is giving way to flexible options with more and more various points of service.
Menu variety: Older seniors still expect the comfort foods they grew up with, but younger residents want more eclectic choices that reflect the broader commercial restaurant culture.
Less formality: Coat-and-tie dinners are still common but residents also want the option of dining less formally.
More service points: Bistros, coffee shops, grab-and-go stands are increasingly augmenting the traditional central congregate dining room.
About the Author
You May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale)