Is it time for change and celebrations?

It’s important to continue having celebrations in this time of extreme caution and stress. Have you ever been in a restaurant when the table or two over from you received a cake lit with candles and the wait staff singing Happy Birthday? Didn’t it make you and the other diners around smile, maybe applaud or even join in the song? Maybe this is needed now, especially in today’s senior living community.

Happiness overflows to everyone that touches the celebration. Knowing the occasion, the kitchen will be joyful in preparing a special meal or cake, the food server in bringing it to the resident and everyone it passes will smile. Adding a balloon to the food cart is adding some fun.

Fine Dining® coaches the food serving team to work together in bringing a bit of joy at a time when it is most needed. It’s impossible to have a grim face when bringing a special celebration cake to a resident, so the food server gets to feel joyful, too.

It isn’t necessary that celebrating be confined to one resident. One night can be titled a “Jungle Safari Night” when the chef prepares kabobs, lots of fresh vegetables, and desserts with bananas or coconut to fit in with the theme.  Elephant or monkey paper napkins can be used. Food servers can wear straw pith helmets or animal striped visors to join in the fun. Residents can use a little silly with all they have been enduring.

At your food serving staff meeting, invite your food serving team to come up with ideas for themes and how they can work it into their daily routine without disruption. Appealing to them at the planning stage encourages them to add their enthusiasm and makes your food servers a part of the overall team. This creates a bonding effect that guides the plan’s progress in a smooth way. It boosts morale and inspires a working team at a time when they can use the camaraderie. This in turn will strengthen your efforts toward person-directed culture change. Studies show staff empowerment is the key to leadership practices and decentralizes decision making. This shift to include the food serving staff to be part of change and responsibility leads to higher rates of staff retention and lower turnover. This makes for a stronger company and higher company values.

Our B Kind® Tip: Kind Dining® coaching encourages leadership when you are brave enough to make positive changes.

About Cindy Heilman

Cindy Heilman MS, DTR: Cindy Heilman has over 25 years of experience in enhancing hospitality, and food service standards. She is the CEO of her own company, Higher Standards LLC, and creator of Kind Dining® Training. Her unique background in restaurant ownership, in hospitality and healthcare food service, in working as a Dietetic Technician Registered and Healthcare Specialist at SYSCO Foodservices, led her to the development of her exclusive program that improves relationships and lives of aging residents through the dining experience.

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