Foodservice Equipment & Supplies

AUG 2018

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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Page 36 of 92

34 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 By Donna Boss A s Americans age, senior living continues to evolve into big business. Right along with that, dining services keep playing a more prominent role in the growth and reputation of facilities. Here, two senior- living professionals explain how their facilities continue to adapt to foodservice's evolving role in this segment. Evolving Menus and Improving Service High expectations come with the transition to senior living today in every aspect from the quality of care to the food. "People are conscious of their well-being and are concerned about aging and health," says Eric Eisenberg, CEC, CCA. He serves as director of Dining Services at Pacific Retirement Services' Rogue Valley Manor in Medford, Ore. Pacific Retirement Services owns and operates 13 Life Plan Communities, plus 29 additional affiliate sites. The total annual budget for Rogue Valley Manor is $10 million. Rogue Valley Manor residents purchase meal plans; the staff serve 1,000 residents, which totals approximately 3,000 meals per day. Dining options include a 300-seat buffet restaurant and catering facility, a 280-seat dining room, a 100-seat full-service sit-down restaurant and a 65-seat quick- service restaurant. Residents can also order a room-service menu. Staff deliver trays to about 100 residents daily at specific mealtimes. Staff includes 220 full-time equivalents; Rogue Valley Manor also works with Living Opportunities to employ individuals with developmental delays. "Once [residents] are here, dining becomes an important focus of their daily routine," Eisenberg says. "We serve four generations of people, from their 60s to 100s, and it's our job to develop relationships with them and let them know we are aware of their health needs and genuinely care about their well-being. Our job is much more than just serving food." Robert Darrah, CHC, CDM, CFPP, agrees. He is the director of Dining Services for Legacy Retirement Communities in Lincoln, Neb. Legacy Retirement Communities houses 720 residents on 4 campuses. The communities range from 230 units down to 32 units in an Alzheimer's area. Each SENIOR LIVING UPS THE ANTE ON DINING Top: Rogue Valley Manor provides live cooking action at breakfast, lunch and dinner. Photo courtesy of Rogue Valley Manor Bottom: The fine- dining environment at Legacy Retirement Communities includes white tablecloths, fine china and silver, and leather-bound menus. Photo courtesy of Legacy Retirement Communities H E A LT H C A R E F O O D S E RV I C E S P O T L I G H T

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