CALA News & Views | Issue 50 | Dining

The dining experience in senior living communities is evolving rapidly, driven by the diverse preferences and dietary needs of residents. To delve deeper into these emerging trends, pain points and expert recommendations, we spoke with six esteemed culinary leaders in senior living. Their insights provide an overview of the current landscape and offer valuable guidance for peers and stakeholders. By Kevin Swartzendruber, CALA Director of Marketing and Communications

Catering to Diverse Dietary Needs Meeting the diverse dietary preferences of residents can be a challenge for senior living communities. Executive chef Frank Balderas of The Inn on Villa Lane emphasizes the importance of a varied menu. “We offer a rotating menu that includes international cuisine, vegan, vegetarian and gluten free options,” Balderas said. “Regular surveys and feedback sessions help us stay attuned to their changing preferences, and personalized meal plans ensure residents with specific dietary restrictions enjoy their meals. We also host themed dining events celebrating different cultures and holidays, which not only provide diverse dining options but also create a sense of community and joy among residents.” Andrea Quinn , executive chef at Cogir of North Bay , echoes this approach. “Our culinary team excels in crafting diverse options that not only emphasize delicious flavors but also maintain nutritional balance,” she said. “Engaging with residents and their families is integral, as their feedback directly influences our menu planning. We conduct thorough consultations upon move-in and hold regular check-ins to ensure we understand evolving preferences.” Chris Hill, executive chef at Ivy Park at Roseville , highlights the importance of being approachable and responsive to residents’ needs. “Residents increasingly come forward with special diets,” Hill said. “We offer a changing vegetarian special every day that can be altered slightly to make it vegan friendly. The best advice I can give is to know your residents and their families, and be a face they can talk to. A lot of my success I attribute to just discussing with them what they like, how they like it and what we can change.” SRG – Peninsula Del Ray, promotes diverse and exciting vegetarian options through live cooking events. Executive chef Jov Mago promotes a monthly ‘Let’s Dish’ event that allows residents to taste new dishes and provide feedback. “In order to meet the palate of diverse cultures in our community, I make sure that whenever I’m creating our weekly menu, I see to it that I include some food from other cultures in the menu and always provide them with alternatives.”

CALA NEWS & VIEWS I ISSUE 50 | AUGUST 2024

9

www.CAassistedliving.org