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...

How to Make Soups your Residents will Love

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,...

Running a Professional Kitchen 101

Improving your kitchen operations from the prep work up. 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,...

Living on a Budget – Simple Ways to Lower your Food Costs

Proven techniques to lower those critical numbers 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...

Five Points of Proper Portion Control

Although portion control probably doesn’t top many chefs’ lists of the most fun or creative parts of their job, it is still an important task for which they are responsible. Without it, both sides of any restaurant’s basic equation – customer satisfaction &...