Senior living operators are prioritizing cost control in their dining programs, recognizing the blend of hospitality and health care. A survey by Senior Housing News and Gordon Food Service revealed that many companies are leveraging dining technology and strategic practices to manage rising costs amid inflation.
The survey, which gathered responses from 113 senior living and care professionals, highlighted the focus on controlling dining costs in 2024. With 64 respondents seeing dining as a blend of health care and hospitality, and 42 identifying their programs as “hospitality-first,” operators are turning to menu planning tech, better ingredient management, and reduced kitchen waste to bridge the financial gap.
Menu management tech, staff scheduling tech, and online food ordering tech are among the tools being used by operators to improve efficiency. However, costs and inflation remain the primary challenges, with retention of labor and meeting resident demands also ranking high on the list. To retain workers, operators are finding referral bonuses to be the most effective, followed by retention bonuses, staff development programs, and higher wages.
In terms of improvement plans, creating more dining room flexibility, adding quick-serve or bistro venues, and utilizing open spaces and communal dining settings are strategies being considered by operators. As the industry continues to evolve, the balance between hospitality and health care will be crucial in shaping the future of senior living dining programs.
