Does your food serving team still find value in the work they do?

Kind Dining

Changing how you look at something changes your whole perspective. That is a key phrase to removing burnout from your long-term care and senior independent living community workforce. From grocery stores to art galleries, changing your product around gives your shoppers a new way of looking at what you have to offer. It freshens the atmosphere. Flexibility in work schedules and routines will do the same for your food serving teams, including everyone that participates in bringing food and beverage to your residents. Most importantly, it prevents burn-out, reduces sick-day absences, and promotes good health. Allowing flexibility in schedules shows your employees that the company cares enough to improve their working hours.  Service providers tend to be exposed to emotional and physical demands during their long hours, which creates stress. This high-pressure environment leads to burnout. 

Good training and scheduled discussion meetings are resources needed to manage these chronic stressors and exhaustion that spread low morale. Employees with burnout compromise the quality of care residents receive in your community and damage your community’s reputation. Keeping your staff fit, energetic, and uplifting affects your residents, keeping them happier and healthier. Also, think of the costs saved by preventing a problem instead of the expensive cost of hiring new ones. Open communication with management includes clarifying what duties are expected of each individual. This helps to solidify working relationships that ease an already tight labor market. 

It is promising to know that burnout can be avoided by learning how to work smarter with intention. Kind Dining♥ training series encourages practicing newly learned skills that give confidence to all staff who participate, not just your food serving team. They will continue to find value in their work performance and build a better self-image. Your team will learn to manage their own behavior and accountability while improving their own mental health. You want your residents to enjoy top-quality experiences every day. Your highly trained staff plays a major part in that experience.

Our  Kind Dining♥ online and on-demand training series consists of 9 service training modules divided into 3 sections. The Foundations of Service, The Nuts and Bolts of Service, and Maintaining Service are happy and proud to announce the series is now approved for 11 Continuing Education Units for RDNs, & NDTRs from the Commission on Dietetic Registration (CDR). Please consider attending one of our monthly complimentary Taste of Kind Dining Showcases to see Module 1 of the series. Contact Cindy directly

Be♥ Kind: Do you know body language extends communication beyond mere words?

About Cindy Heilman

Cindy is the founder and owner of Kind Dining®, which she began in 2006. She’s traveled across the country and Canada working with and training senior living communities that want to create an exceptional dining experience for their residents and staff. In addition, she certifies select professionals in her Kind Dining® philosophy and provides tools, now in an eLearning format, that make learning stick and help people put insights into action. As a result of her work, clients often share their staff has a new sense of purpose, get along better and keep their focus and energy on what matters most. In fact, she wrote a book, Hospitality for Boomers on how to attract residents and keep good team members. In her free time, she enjoys walking Oregon trails and cheering on her favorite soccer teams, the Portland Thorns and Timbers.

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