Recipes & Rotations

A cloud-based subscription service offering senior-living communities

Menu rotations developed by a chef and approved by Dietitians

Scalable, professional recipes

An integrated ordering system

The Benefits of the Recipes & Rotations Program

Your residents will enjoy Real Comfort Food

Cooked from scratch

Drawn from a wide variety of regional and ethic favorites

Featuring fresh produce, meats, seafood and spices – not processed ingredients

Your operation will enjoy

Lower food costs
Lower labor costs
Happier residents
Watch our short video to learn more about our unique system, and schedule a free demo today!


“It’s real cooking – this is real food, befitting any high-quality restaurant. It has elevated our program so much that it is drawing new residents to our community.” 

“In Senior Living, dining is as big an activity as it gets in the day of a resident. I tell my cooks that we want to present our guests with something that stands out, something memorable. And this program allows us to do that.” 

“The recipes include the use of real sauces, based on the traditional five mother sauces of French cuisine, and lets us incorporate local ingredients with the recipes. The combination allows us to produce fabulous meals that are on the level of any restaurant. The items sound great on the menu but taste even better than they sound. The recipes included in the program are that good!” 

“The food is really well received. It is culinary-inspired. My favorite is when we serve something to someone that they have always hated, but we present it in such a way that they are willing to give it a chance, and they end up loving it. That gleam in their eye when they say: ‘Hey! we’ve had this before, but never like this!’ Customer comments… 


Our culinary team of seasoned chefs and dietitians start with the idea that the food you serve your residents should look, smell and taste great. The meals you serve should be one of the main things your residents look forward to enjoying together every day.

Beginning with a strong focus on this priority, each recipe and menu offered in the Recipes & Rotations program is then developed using the 2015-2020 Dietary Guidelines for Americans established by the U.S. Health and Human Services (HHS) and U.S. Department of Agriculture (USDA). Our recipes and menus are in accordance with all regulations of the Centers for Medicare and Medicaid Services (CMS).

So with the Recipes & Rotations program, you get the best of both worlds: Chef-developed, Dietitian-approved meals that help make your residents happy – rivaling their favorite restaurants – that keep you in regulatory compliance, too.


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28-day Menu Rotations that change with the seasons

Our 28-day menu rotations are developed by a chef with years of experience…


Scalable Recipes

Each recipe is easily and accurately scaled to any portion size.

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Bulk Recipes

For items you always want to keep on hand.

Grapefruit cut in half

An integrated ordering system

Control food costs and quality with this easy-to-use tool.

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The flexibility to alter menus

Change any item on the 28-day rotation to one of your own.

Birds Eye View of Pumpkin

Special Holiday meals

Special menus your residents and their guests will love.


Daily Modified Diet Spreadsheets

Written by Registered Dietitians, clear and printable.

All Chef-developed and Registered Dietitian-approved.
And all for less than a penny a meal per resident!



Chef Joe Abuso has personally developed our menus and each associated recipe. He is a graduate with High Honors from the Culinary Institute of America in Hyde Park, NY. After graduation, he cooked at some of the country’s finest restaurants, including Café Annie in Houston and The Mansion on Turtle Creek in Dallas.

Joe also has years of experience writing menus and recipes for a well-established CCRC, at which he developed the entire in-house foodservice program from the ground up. The program he put in place there has received continuous high marks in resident satisfaction and is still very much enjoyed by the residents and their families.

Chef Joe Abuso