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9 ways senior living dining operations are keeping spirits up

From wine and cheese to ice cream treats, senior dining facilities are taking coronavirus twists and turns in stride and offering new services for residents.

Becky Schilling, Group Content Director/Editor-in-chief

April 23, 2020

8 Slides
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From wine and cheese to ice cream treats, senior dining facilities are taking coronavirus twists and turns in stride and offering new services for residents.

Senior dining communities have made great strides in the past decade to become more dynamic, offer elevated services and serve some seriously good food. I’ve often referred to it as the college-ization of senior dining operations. Like every other onsite segment, the space has been severely impacted by the coronavirus.

Facilities have been closed to visitors and families, and residents are being asked to shelter in place, leaving operators with the challenge of keeping ups the spirits of residents without the benefit of communal activities.

From special delivery—including sweets and cocktails—food service directors at senior living facilities across the country are finding ways to keep residents engaged—and well fed—during the COVID-19 pandemic. Here’s a look at different social media posts showing the great ideas. If you have a story to share, email me at [email protected].

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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