Could perceived lack of food choices be keeping boomers away from senior living?

While many from the baby boomer generation bristle at the idea of being considered “old,” and think of themselves as ageless wonders. In order to stay vital, independent and healthy, a new survey has found that older adults aspiring to turn back the hands of time (or at least hit pause for a while), food is their first line of defense.

The Great Expectations survey by Age of Majority, a consultancy specializing in the age 55+ market, for newly formed https://www.foodservicedirector.com/hospital-healthcare/meet-restaura-hospitality-group-the-newest-player-in-senior-dining  senior dining foodservice company Restaura, which is headed up by veteran foodservice execs, Richard Schenkel https://www.foodservicedirector.com/foodservice-management/disrupting-healthcare-dining-with-richard-schenkel-founder-and-former-ceo-of-unidine and Joe Cuticelli. The duo is focusing on culinary and tech, drawing on their own experiences and through surveys like Great Expectations to drill down into what seniors really are looking at senior dining and how it relates to their self-image and independence.

“Nowhere is the desire for independence more evident than in the ability to choose what and where we eat,” Schenkel said in a statement. “Boomers are the first instant-gratification aging generation. They expect to be able to enjoy their version of great food anywhere, anytime, and importantly, they understand the impact of nutrition on longevity.”

Over one-third of those surveyed, who ranged in age from 55 to 96 (technically overlapping into generations on either side) described themselves as “ageless wonders,” different and stronger than generations past. Whether or not that’s the case, they certainly have the spending power to back up their preferences. Today’s aging population holds over 80% of the wealth in the U.S. and represents $8.3 trillion in annual economic activity.

The research has revealed that nearly 7 in 10 respondents (68%) look for variety in meal options that cater to their individual tastes and preferences. That said, only 17% are very confident that senior living communities could deliver the dining variety they expect.

Respondents said if they were considering a move to a senior living community, 65% would prioritize flexibility when it comes to meals: They would like the choice each day to either prepare their own meals, dine out or order takeout over access to multiple dining venues.

“The lure of aging in place includes the flexibility to eat when and what you want. Active aging and senior living communities need to adapt to this mindset while also delivering high-quality, flavorful foods,” Joe Cuticelli said in a statement. “It’s a tall order, but we’ve seen a similar evolution in other sectors, such as campus and airport dining.”

He noted that while the world of senior living has made transformational strides in areas like intergenerational living and active aging community designs, the culinary approach has not matched those strides in his opinion.

Stereotypes of meat-and-potatoes-loving senior citizens are changing, and the survey found that 32% characterized themselves as “food explorers” who are looking for adventure in new tastes and flavors. Also, they are looking for flavorful, well-seasoned dishes that use fresh, minimally processed ingredients, as well as low-sugar, low-sodium and high-protein foods.

Cuticelli sees this skepticism in boomers as an opportunity for Restaura to thrive as a company.

“Our research shows that, aside from necessities like affordability, safety, and accommodations, food quality drives the decision in choosing a senior living community,” he said. “Yet when our survey asked, ‘what words do you associate with senior living,’ restaurant-quality food was at the bottom of the list—selected by just 11% of respondents. That’s the definition of an opportunity.”