Foodservice Equipment & Supplies

AUG 2019

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 38 of 92

36 FOODSERVICE EQUIPMENT & SUPPLIES AUGUST 2019 Foodservice operators in the senior living industry already are busy gird- ing themselves for a direct hit by what some call a pending "Silver Tsunami," named in part for the roughly 76 mil- lion Baby Boomers just beginning to make their presence felt. Now aged 55 to 75, they're a game-changer in every way for a segment in which the aver- age age of entry is 75 to 84. Healthier, more active, better trav- eled and more food-savvy than gen- erations before them, they're simply not interested in and won't settle for traditional options. If and when they do decide to make a move to senior living, be it an independent living, life-plan (continuing care) retirement or assisted living community, they do it on their terms and bring with them a whole new set of expectations. Stereotypical stodgy dining rooms that open at 5 p.m. and close at 7:30 p.m.? Limited, set menus Œlled with low-sodium, batch-cooked, scoop-and- plate comfort foods? That's just not how seniors — or progressive dining operators working to revolution- ize senior-living foodservice — roll anymore. The industry built largely to meet seniors' needs from a safety and healthcare perspective is fast evolv- ing into one focused on their wants as well. It's increasingly characterized by all-inclusive, amenity-rich, resort-style communities where hospitality and engagement are key. Minto Communities' beachy, Jimmy Buffet-afŒliated Latitude Margaritaville retirement communities serve as a case in point for just how dramatically the paradigm continues to shift. With locations now open in Daytona Beach and Watersound, Fla., and in Hilton Head, S.C., the concept promises active, 55-plus, independent living in para- dise, complete with multiple recreation options, "FINtastic" dining, tiki huts, a pet spa, live entertainment and poolside bars. Seniors these days! Or consider Fountaingrove Lodge, an Oakmont Senior Living property built in 2013 in northern California. It's a luxury, LGBT retirement, assisted living and memory care community where amenities include chef-driven dining, a henhouse for fresh eggs, a wine cave, day spa and salon, art studio, tavern, movie theater, orchard, resident gardens and wellness center. Oh, and there's also a 24-hour concierge and chauffeured transporta- tion to nearby destinations. Such examples may be on the lead- ing edge, but even more mainstream communities and their developers get the message: Big changes are coming to the world of senior living. And many of those changes directly involve foodservice, increasingly seen as a critical differentiator for Œnicky Boomers accustomed to having it all and having it their way. Here's a look at Œve big trends redeŒning the segment. Along with other new wrinkles, such as mod- ern, sophisticated facility design and extensive lifestyle programming, they make the prospect of independent and assisted senior living more appetizing than ever before. 5 TRENDS IN eni ivin FOODSERVICE The Water's Edge at River Landing, resi- dents enjoy fine wines and seasonal, chef- developed menus. Photo courtesy of River Landing

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