Is your community aware of the new trends in food service?

Is your community aware of the new trends in food service?

Fresh food on cutting board for new trends in meals

The latest trend towards cooking to order is setting assisted living community chefs and food serving teams on fire!

Spring changes in the kitchen in food preparation and in the dining room in serving food have awakened creative culinary minds. The focus on utilizing local, fresh, and seasonal foods results in fresh food prepared without increasing the food budget. Chefs use their talent to create additional innovative ways to present healthy selections of food.

Residents with a waning desire to cook for themselves still want to dine on meals that tempt their taste buds. Cooking with fresh herbs and seasonings instead of sodium pairs healthcare with hospitality. Eye appeal is important and can easily be achieved by creative cooks in the kitchen. Staff who serve timely meals with pleasant, positive comportment and are neatly attired carry food service to a higher standard.

With many older adults entering the community companionless, mealtimes are even more important as social hours that will keep them from feeling isolated and lonely. Food has always been a key factor in bringing people together to form friendships and share stories. Mealtimes are the highlights of the day; a time to experience, savor, and enjoy.

Today’s senior living residents have been introduced to multiple cultures in their lifetimes and wish to continue the wide knowledge of taste they have acquired. This fine dining experience that satisfied them in their favorite restaurants is sought in the community they chose to call home. Grabbing a candy bar or bag of chips for a snack may no longer be satisfactory. Interesting, healthful refreshment options are desired at snack time they want. These goals are attainable for your community. Consider salad or sandwich bars and cooking stations that have become popular.

Kind Dining® training modules are a proven turnkey curriculum for assisted living communities that realize resident-centered care is good for business.

Our modules include:

  • Can we Make a House a Home-(creating community);
  • WHO are you Serving?-(respecting the aging process);
  • What do YOU bring to the Table?- (how to be successful);
  • Making it Personal- (knowing how to be ready to serve);
  • The Symphony of Service- (applying what you know correctly);
  • If Only I Had a Heart- (caring to become better);
  • Emotion Control-(dealing with the hard parts of serving;
  • Don’t Touch That!- (preventing foodborne illness);
  • Polishing Service- (respecting the company that hired us).

We believe active learning in practice and experiential classes are better ways of educating. Our unique approach to teaching benefits the seasoned server and the novice, the part and full-time employee alike.

Be ♥ Kind Tip: Grabbing a bag of chips for a snack may no longer be satisfactory.

Are your employees familiar with experiential training?

Are your employees familiar with experiential training?

2 chefs in kitchen

Finding a new approach to dining in Residential care communities while still keeping within the present budget has been introduced by trending chef leaders of creative community dining. Using fresh, local food supplies to serve on order ala restaurant-style dining is here and is doing well.

Creative menus offer wholesome foods that taste as good as the food looks and are healthier than the cafeteria-style and cooking from canned foods and steam tables.

Chefs are preparing foods with herbs and seasonings to replace unnecessary sodium that most seniors are avoiding for health reasons.

Mealtimes are the most popular events of the day for socializing at the table, meeting new neighbors, and sharing with friends. Residents reject loneliness and isolation when looking forward to mealtimes as a time to make plans and share stories.

Upcoming chefs are redesigning their kitchen work habits to accommodate new ways of cooking on order and serving fine dining meals.  Establishing salad and casual snack bars replaces time-consuming efforts in the kitchen that can be used for other preparations.

Meetings encouraging the food serving team to offer their ideas and comments allow everyone to be part of the changes taking place. This inspires the food serving team to be more aware of the care they use in serving residents and will alert them to the importance of their work.

Creating new and better ways to serve meals is a time for unique opportunities for reviewing the work habits of every staff member who serves meals. Instilling a sense of pride in one’s work through meetings and discussions where each person on the food serving team has the freedom to be part of the transformation. 

Kind Dining® training sessions are designed for all employees who lift a plate of food, or even deliver a beverage to a resident.

It includes full or part-timers, nursing and caregivers, housekeeping department staff, and department managers.

Your food serving team is a powerful asset to the company when they are giving quality service.

Employees are cross-trained in our fun, focused, practical skills and competency curriculum which teaches how each meal can be an enjoyable experience.

Kind Dining® developed virtual training instruction online workshops for easier access. The goal is to help food servers work better by working wisely, while still learning how to expand their knowledge in their work field.