From fresher ingredients to more sophisticated dishes, to more varied dining venues and experiences, senior living is constantly raising the bar in dining — even in the face of staffing challenges, occupancy pressures, and the need to carefully manage the bottom line. In this episode, you’ll hear from Marjan Kodric, vice president dining services at Brookdale Senior Living, and Carrie Chiusano, executive director of the Dementia Care Center of Excellence, Presbyterian SeniorCare Network. Learn about:
- How Brookdale tries to balance culinary efficiency with creativity and customization across its large portfolio
- Meeting rising demand for local and organic ingredients
- How Presbyterian SeniorCare Network engages memory care residents in meal planning and food preparation
- …And much more!
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