There are Killers in our Dining Rooms

Motivation killers. Do you know what they are? Find out in my latest article for Long-Term Living Magazine: How to Motivate Staff to Optimize the LTC Dining Experience.       Image credit: From Night of the Living Dead. Direction and cinematography both by George A. Romero (Screenshot from timeinc.net) [Public domain], via Wikimedia Commons … Continue reading

More than a Meal at Pioneer Network Conference Aug 8

How do you transform dining in your senior living community? Blend service and hospitality to make mealtimes more satisfying? Boost your bottom line by setting higher standards? If you’re attending the Pioneer Network 12th Annual Conference, don’t miss More than a Meal: Blending Service and Hospitality in a Culture Change Environment. I will be sharing Kind Dining® best practices and … Continue reading

Oregon Food Code Changes Adopted

As we reported in the May 2012 Kind Dining® Connection, Oregon has adopted the 2009 FDA Food Code. If you’ve been following the reports in the news, you know there has been some discussion back and forth about the “No Bare Hand Contact” rules, which has become a little confusing and set the adoption date back somewhat. Oregon Health Authority … Continue reading

How Much Time Do Residents Spend on Meals?

Have you ever noticed how often residents in your senior living community comment about the food and dining room? How many times do they check the menu or ask a staff member, “What’s for dinner?” Does it sometimes feel like mealtimes are the only thing on everyone’s mind? Consider the amount of time residents spend preoccupied with dining and you’ll … Continue reading

Today: United Natural Food Institute (UNFI) West Tabletop Show

At the UNFI West Tabletop Show today checking out tasty organic products. If you’re at the show too, find me on the convention floor; I’d love to say “hi”! You know, as senior living communities serve more and more Booomers, natural foods and sustainable practices are becoming more and more important to meeting client expectations. Embracing the “green” revolution—at whatever … Continue reading