This sponsored article is brought to you by Gordon Food Service and includes insights from a discussion featuring Eric Johnson, Vice President of Culinary Services at Trilogy Health Services, Krista Zvoch, Director of Nutrition at Storypoint Group, and Barb Minger, RD at Gordon Food Service. The discussion took place on May 17th, 2024 at the Your Food, Your Story session during the DISHED conference.
Barb Minger highlighted the importance of being a differentiator in the marketplace to build census and stand out in a competitive industry. Eric Johnson shared his experience of branding the dining program at Trilogy Health Services by creating a clear identity for the culinary team with the logo and tagline “Flavorful Living.” This branding initiative aimed to elevate the employee experience and provide a mission statement for the team.
Krista Zvoch explained that Storypoint Group is in the early stages of branding their nutrition philosophy, focusing on the connection between food, health, and wellness. The company aims to use the most current research in nutrition science and provide healthy options to residents. Both Eric and Krista emphasized the importance of involving interdisciplinary teams in the branding process to ensure continuity and resident satisfaction.
When asked about the impact on census, Eric mentioned that Trilogy Health Services audits their buildings regularly to maintain consistency in branding internally. Krista noted that their sales team is eager for marketing materials to showcase their commitment to healthy menus, indicating a positive response from potential and current residents.
In terms of managing rising costs and budgets, Eric highlighted the shift from convenience foods to natural ingredients as a way to stay true to their branding and provide quality meals. Krista mentioned that Storypoint Group is collaborating with their sales team to navigate marketing efforts and keep the brand at the forefront of their operations.
