How to Attract Residents, Retain Staff, and Maximize Profitability
Are your dining servers your biggest company asset? They should be!
For a limited time, you can receive the digital format of the first two chapters of:
Hospitality for Boomers: How to attract residents, retain staff and maximize profitability
Click here for your free two chapters.
Senior living communities are beginning to serve the most informed and demanding generation yet: the Baby Boomers. Some are children of residents, others have already moved in–all expect high standards of care and service. It’s no secret their expectations have fueled an industry-wide transformation.
How is your community meeting the challenge of culture change?
What would happen community-wide if you could …?
- Satisfy residents so much they are enthusiastic about recommending their friends move in
- Improve clinical outcomes and support healthier choices, no nagging required
- Strengthen your entire organization so your community outperforms the competition
Hospitality for Boomers: How to attract residents, retain staff, and maximize profitability outlines how to create dining experiences that:
- Exceed Boomer expectations for their parents and themselves
- Support achievement of the new regulatory and industry requirements for resident-centered care
- Jump-start culture change, improving the collective psyche of your entire community
- Positively impact your bottom line
Order Today and Save 10%!
Hospitality for Boomers: How to attract residents, retain staff, and maximize profitability is available right now. Order copies for your staff today and save 10% off regular pricing when you use coupon code: BOOMERS. Need many copies? Call for volume discount pricing.
Regular price: $19.95
About the Author
Cindy Heilman has over 30 years of experience in enhancing hospitality and food service quality. She is the CEO of Higher Standards, LLC, and is a dietetic technician registered with the Academy of Nutrition and Dietetics. She’s been a restaurant owner, health care food service director, health care specialist with a broad line distributor, board member of the Oregon Health Care Association, and holds a Masters in Nutrition and Food Management. Her research focused on service priorities of residents and staff, which led her to create Kind Dining® Training, a unique program that improves the dining experience in senior living communities.
She serves on the education committee for Oregon’s culture change coalition called Making Oregon Vital for Elders (M.O.V.E.). She has been recognized as Oregon’s Dietetic Technician of the Year and she received the American Dietetic Association (ADA) National Award for Excellence in Dietetic Technology. She currently serves as ADA’s (now named the Academy of Nutrition and Dietetics) At Large Delegate: Dietetic Technician.
Based in Portland, Oregon, Cindy speaks, trains and consults nationally on mealtime hospitality and raising service standards in nursing homes, continuing care communities, assisted living, independent senior living communities.