Developing your Kitchen Staff

Keeping our kitchens well-staffed is one of our biggest challenges. While steady work and early evenings – relative to a typical restaurant or hotel – are practical advantages to working in a senior-living kitchen, it’s often not enough to lure the best workers to our...

Soup Basics

One of the greatest pleasures of being in the food business is knowing that what we provide often ends up being the best part of another person’s day. This is even more true in our chosen niche, senior-living. Certainly, the nursing staff, housekeeping, event staff,...

Improving Prep Work

Every day more communities are making a commitment to improve the quality and variety of the food they serve their residents. This process may include making a number of changes to basic operations. Menus, recipes, ingredients, equipment, staff, systems and...

Controlling Food Costs

Few basic concepts of restaurant operations are more universally accepted as crucial to success as good control of food costs. At the same time, few concepts are as commonly, at least partially, misunderstood. The fundamental idea of “buy low – sell high” is an easy...

Controlling Food Costs

We live in a time when the standards and quality of meals expected from kitchens at senior-living communities are clearly on the rise. More experienced managers, better-trained staff, made-from-scratch recipes, more varied menus and fresher ingredients can all be part...