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Eric Eisenberg on being more than just a dining director at a senior living facility

The chef and longtime healthcare operator talks about the operational changes made during coronavirus at Rogue Valley Manor.

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

April 24, 2020

Eric Eisenberg has always been the voice of the healthcare food service industry. He’s the go-to emcee for association culinary competitions and he’s been a huge proponent of the value of quality food in hospitals.

After years in hospitals, Eric made the move to senior dining in 2018, and is now the director of dining services at Rogue Valley Manor in Medford, Ore.

That transition allowed Eric to do something he wanted: “I really was feeling disconnected from the end user in my previous work… Initially, when I got here, and I still do, really enjoy the connection I have to my residents. I have 1,000 people who live here, and I know many of them on a personal level. I would say this experience has brought us so much closer. I’m so much more than just a dining director here.”

In fact, as Eric and I sat down to chat, he fielded a call from a resident who needed a maintenance request.

Eric and I chatted about how his team has been able to maintain service to residents, while keeping safe, with the ultimate goal of always providing hospitality to his residents. Here’s Eric’s story.

Have a story to share? Email me at [email protected].

About the Author

Becky Schilling

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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