Your MBA program probably didn’t prepare you for dealing with dining, menus and managing a whole kitchen team. No worries, it is a common issue we see in both self-operating and contracted senior living dining operations. However, the solution is the same for both.
So what separates successful dining departments from those that struggle with workforce retention, food quality, and cost? It’s the top level leadership. When the C-level gets involved in the right ways, asks the right questions, and makes the right investments, dining quality improves.
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