Foodservice Equipment & Supplies

JUN 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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parting shot "Parting Shot'' is a monthly opinion column written on a rotating basis by guest authors. The opinions expressed are not necessarily those of FE&S. 96 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2016 As Baby Boomers move from assisted living to person-centered care facilities, dining trends will continue to change. Smallwares are Big Decisions with Senior Living A s the older adults in our communities and families continue to age, the challenge will be to provide them with the dining experience they want and the nutri- tion they need. As Baby Boomers move from assisted living to person-centered care facilities, dining trends will continue to change. Below are some basic guidelines to consider when specifying and choosing tabletop smallwares for senior living. Long-Term Care: In the dining room, the china, fatware and glassware should be reminiscent of what residents might have had in their own homes, while also meeting the proper size for nutritional portions. A facility should have traditional 9¾-inch dinner plates for dining room service with an optimal 1-inch rim. Perception of food portions is im- portant, so avoid large plates with narrower rims, as food portions will not fll the plate. Fruit bowls should hold a four-ounce portion of a variety of foods, from apple- sauce to fruit cocktail. When choosing a fruit bowl, do not rely on a four-fuid- ounce capacity, as it may not hold the proper nutritional portion. China cups for coffee and tea should hold fve to seven ounces of liquid. For safety and stability reasons, there should be minimal fare, and the cup handle should have a 1-inch opening to place index and middle fngers comfortably. Basic glassware should have a heavy base and be slightly tapered toward the bottom. This will reduce spills, and residents will be able to handle glassware easily. Flatware should be light to medium weight with a contour or profle that is easy to hold. Avoid large and long tines on the fork. Memory Care: A study by the Alzheimer's Association identifed many residents of memory-care facilities often lacked the proper food and fuid intake. For these residents, sparking interaction when dining can help with nutrition. A table setting should have distinct layers of contrasting color. Placemats should be a different color than the surface of the dining table, and colored china will allow distinction between the food and the plate. Keep in mind that red and yellow are colors that will stimulate hunger. Short-Term Rehab: Many long-term care facilities that accept Medicare and Medicaid payments look to supplement their incomes by offering short-term rehabilitation. These revenue-generating residents may not want to dine in a larger dining room. In-room tray service should resemble hotel room service, with elegant china, fatware, and glassware accented with linen napkins. Replace dome lids with hospitality plate covers. Keep in mind tem- perature control and the guidelines listed for long-term care above. Assisted Living: Looking at all of the types of dining offered, from bistros and cafes to bars and elegant restaurants, speci- fying smallwares for assisted living (AL) can be a daunting task. In the dining room, listen to residents' preference for a resort-style experience with elegant china, fatware, and glassware with linen napkins and tablecloths. When AL is part of a life plan community, consider speci- fying basic tabletop items and seating that are functional within all levels of dining. The key is to remember community satisfaction through the dining experience. Jaclyn Morgan JM Foodservice Consulting, LLC New Berlin, Wis. jackiemorgan@jmfsconsulting.com

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