The number one thing that most senior living communities can do to improve dining is to have a CEO, COO or executive director who understands the dining department. This is true whether you self-operate or have a dining contractor in the building.
The field-specific nuances in dining are many, such as understanding hiring and workforce practices specifically for dining, owning equipment that aligns with the desired menu, following performance checkpoints that matter and understanding how to read a financial spend down or other culinary reports.
The Culinary Coach leadership team comprises a former senior living executive director and registered dietitian, a culinary operations chef from the contract industry with extensive senior living experience and an executive chef with a strong retail background. Our process is positive and a wonderful mix of intelligent, supportive and kind.
Between the team, we are here to coach the C-Suite on how to self-manage their managers or food contract company.
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