In 2024, senior living executive chefs are facing challenges such as rising food costs, staffing struggles, and meeting the changing preferences of a new generation of residents. To stay ahead, chefs like Hagop Hagopian from The Clare are focusing on continuous learning and creating unique dining experiences.
The shift towards new dining trends is driving chefs to adapt their strategies, with a strong emphasis on resident feedback and menu innovation. Chefs like Kristen Burman from Solera Senior Living are hosting themed events and incorporating resident feedback into their menus to provide unique dining experiences.
While addressing food costs remains a challenge, chefs are finding ways to balance quality and value by using high-quality, cost-effective ingredients and minimizing waste. Staffing also continues to be a critical area of focus, with personalized training and engagement initiatives helping to retain and attract talent.
By staying innovative, listening to residents, and implementing creative solutions, executive chefs with LCS, Solera, and Sage Oak are keeping senior living dining fresh and appealing to a new generation of residents.
