In addition to our Recipes & Rotations – Real Food for Mom and Dad program, we also offer consulting services for your foodservice operation.

Here are some of the services we provide:

Assessing your Current Operation

Understanding the current condition of your organization is the first step in successfully making the right changes and implementing new programs. What are the strengths and weaknesses of your present staff, facilities and systems and procedures? What are your current food and labor costs? What is the current level of your residents’ satisfaction? Let our team of professionals assess where you are right nowso we can guide you to where you want to be. A well-executed initial assessment is also key in measuring the effectiveness of any changes you make.

Kitchen Worker reaching for Ingredients

In the Kitchen

  • Determining Actual Food and Labor Costs
  • Current Menus and Recipes
  • Food Service Budget
  • Kitchen Staffing and Scheduling
  • Purchasing, Inventories, Receiving and Storage
  • Basic Cooking Skills
  • Prep Work
  • Portion Control
Waitress assisting elderly woman at dining table

In the Dining Room

  • Resident Satisfaction Surveys
  • Management and Oversight
  • Current Systems and Procedures
  • Staff Training
  • Staffing Levels
Spread Sheets & Templates Graphic

The Dietitian in your Kitchen

  • Menu and Recipe Compliance
  • Sanitation
  • Daily Modified Diet Spreadsheets
  • Production of Modified Texture Diets

Implementing our Program

We are available to help you get the most from using the Recipes & Rotations – Real Food for Mom and Dad program. We offer the following services to insure a seamless transition from your current situation.

Kitchen Staff Member finishing the preparation of a plate

In the Kitchen

  • Set up product specs and vendor relations
  • Determine Staffing Needs and Scheduling
  • Staff Training of Management and Hourly Workers
  • Purchasing, receiving, storage, inventory
  • Basic Cooking Techniques
  • Efficient Prep Work and Service
  • Safety and sanitation
  • Modified Texture Diets
  • Equipment Assessment
Dining Room Staff Assisting Elderly

In the Dining Room

  • Determine Staffing Needs and Scheduling
  • Develop or Improve Basic Service Flow Procedures
  • Dining Room Set Up
  • Order of Service
  • Closing Duties
  • The Basics of Good Hospitality
  • Effective Training Programs