Senior Living Operators Grapple With Food Costs, Changing Resident Preferences

Senior living operators are facing challenges with rising food costs and changing resident preferences, leading culinary teams to get creative with their budgets and operations. Amy Robinson of Solstice Senior Living emphasizes the importance of understanding financial statements to manage the impact of growing food costs. Other operators, such as 12 Oaks Senior Living and Cordia Senior Living, are also adapting their culinary planning processes for a new cost landscape. With a focus on offsetting the rising cost of food, these operators are implementing strategies such as cafeteria-style serving methods and reusable containers for to-go items. Additionally, community events and menu adjustments are being used to generate added revenue and improve overall profitability. By addressing turnover within culinary staff and providing additional training, operators are striving to create stable working conditions and enhance the dining experience for residents.