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4 Factors Impacting College Foodservice

More than just about any other industry, foodservice tends to change in shorter periods of time.

Changes in college and university foodservice operations are no different. Like restaurants, hospitality, and other types of foodservice operations, college campuses are prone to trends, shifts in demographics, and all the other factors that impact our industry.

So what are the influences that are changing the landscape of college and university foodservice? What do directors need to consider to stay ahead of these changes? And, ultimately, what can programs do to keep students on campus for dinner?

Let's take a quick look at a few ideas:

CHANGING DEMOGRAPHICS MEAN CHANGING MENUS.

As we've already detailed in a different blog, demographics are changing on college campuses. With a more divergent student body population stemming from a more diverse nation, in addition to the numbers of international students many colleges and universities host, menus need to reflect the demographics of those they serve. To generate more relevant and appealing menus, use a survey to help understand where your students are coming from and what they prefer to eat.

Beyond ethnic preferences, directors also need to consider health challenges. Religious dietary restrictions as well as the rise of food allergies, intolerances and food-related illnesses like Celiac disease makes it imperative that foodservice operators provide ingredient-sensitive options for those students who can't eat certain foods. Gluten free, nut free, dairy free, and dietary restrictions aren't just a matter of preference. They can actually be a matter of safety and well-being.

LABOR IS A HUGE CHALLENGE.

It's becoming harder to find, train, and retain great foodservice employees. This also holds true for college cafeterias and dining halls. Sure, there's always a pool of college students looking to pay tuition or just wanting some extra spending money, but often they can make more by working in the restaurant across the street.

To make jobs more appealing, C&U operators have become very creative in offering benefits for working on campus. Many schools offer free meals, discounted meal plans, scholarship opportunities as well as career incentives and student management programs.

Increasingly, technology is also playing a huge role in spearheading these challenges. From online ordering and delivery, to digital touchscreen menus on-site, technology and automated kitchens are helping operators deal with these various new labor challenges.

STUDENTS DEMAND TRANSPARENCY AND SUSTAINABILITY.

Today's student populations are more connected to their food supplies than ever before. They care about where food comes from, how it's grown or raised, and how it impacts the environment as a whole. Health is a keyword when it comes to today's students, but it can be taken in different contexts. Health means eating healthier foods such as a more vegetarian-focused diet, as well as environmental health in reducing the impacts dining can have.

"They [students] care about where food comes from, how it's grown or raised, and how it impacts the environment as a whole. Health is a keyword when it comes to today's students, but it can be taken in different contexts.

 

AFFORDABILITY WILL ALWAYS MATTER.

There's an oversimplified way to look at college and university foodservice, but it's true nonetheless. The more a university invests in its foodservice delivery, the better its service will be. At the same time, it's extremely challenging to keep foods affordable.

General convictions say a college should keep foods as low-cost as possible in order to accommodate student populations, but because of some of the menu preferences and requirements listed above, operations are not always as low-cost as they used to be.

One way to combat this is to provide levels of service that not only speak to a diverse student body, but also to the locations and the times that students are able to eat. To meet these student dining demands, it's important to utilize other profit centers like on-campus convenience stores or grab-n-go kiosks. Adjusting services and hours of operation during different day-parts is another way to control costs and still provide the services expected.

There are many factors that are already impacting college and university foodservice.  Be sure to download your copy of our College and University Trends Report that lists all of the top trends you can expect in the 2019-2020 school year.

Lakeside and Multiteria have researched six other trends that will be important to colleges and universities in the 2019-2020 school year.  Download your free copy today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!

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4 Ways to Make Your College Foodservice Program More Sustainable

4 Ways to Make Your College Foodservice Program More Sustainable

Sustainability is not only popular amongst today's college-aged students; it's also an easy way to save money.

Sustainability is often seen as being more complicated than it really is.  Bottom line, the less we waste, the more we save. That goes for our reputations as well as our wallets.

More than ever, younger demographics of students are interested in foodservice that's not just good for their bodies. They're looking for foodservice that's good for the environment as well. A trip across campus at your old alma mater may look the same in some ways, but step into the student union dining hall and it might look totally different.

Today, colleges and universities have a wide range of foodservice delivery components. When properly combined, they can produce a process that helps create a more sustainable foodservice program.  The University of Michigan is a great example.  Their foodservice department is actively incorporating various sustainable practices with the goal to become carbon-neutral in 10 years.

While it's great to set the bar really high like this, it requires extensive planning and a great deal of patience to work a 10-year plan.  However, there's always some low-hanging fruit that's ripe for the taking and easy to grab too.  Here are some practical tips that you can immediately implement to help your college and university foodservice department become more sustainable right away:

FOOD WASTE

Food waste is by far one of the most important foodservice trends of 2019. As Americans, we waste roughly 40 percent of our entire food supply, and this is no different on our college campuses. Students are leading the way on many of these initiatives. Some prime areas to begin exploring college foodservice sustainability include programs that use sophisticated menu management systems to assist in forecasting, purchasing and production. Some software even measures and monitors food waste production in the dish room. Check out these food waste reduction resources from the Environmental Protection Agency for more ideas.

BUYING LOCAL

Many college and university operators buy local for many sustainable reasons, often to decrease the distances required to transport food.  Trucking and shipping not only add a layer of cost to ingredients, but they also add carbon to our atmosphere. More than ever in the history of college and university foodservice, operators are sourcing ingredients closer to campus from local farmers, ranchers and artisans, and in some cases, ingredients are grown or raised on campus.

CLEAN INGREDIENTS

Foods grown sustainably are often organic which means they're almost always antibiotic-free, hormone-free, and pesticide-free. Are there additional costs associated with better, cleaner ingredients? Of course, but students are driving these demands and they're also willing to pay the difference when they know they're helping contribute to sustainable efforts.

“When budgets are tight or there are pressures to raise revenues or save costs, it’s best to start with menu engineering,” says Shawn LaPean, a food consultant at Blendid, a manufacturer of autonomous robotic kiosks that prepare and serve custom blended beverages.  “For instance, instead of serving a 4 ounce burger, consider serving a 3 ounce burger to ensure you maintain a perception of value, whether you manage an ‘all-you-can-eat’ or a cash operation.”  Shawn further states that changing the portions slightly without lowering the value sometimes enables operators to afford to include sustainable and organic products on their menus instead of conventional products.  He also says that “sustainable and organic products from local suppliers is of primary importance to customers.”

UTILITIES & FACILITIES

The fourth main component to sustainability involves the amounts of utilities it takes to complete a service. Operators are looking to continuously improve the efficiency of every aspect of their operations - from water and gas, to electricity and refrigerant, the quantities you use impact the world as well as your wallet.

Foodservice is one of the largest consumers of energy over any other type of operation, and that's why foodservice equipment and supplies are so critical in reducing usage levels of our valuable resources. From on-demand ventilation, to energy-efficient blenders, a serious examination of the equipment used in a college or university kitchen can help reduce utility bills. There are many other ideas like these detailed in an article in Community College Daily.

Sustainability is an important college and university foodservice trend. Would you like to learn about more relevant trends? Download our free 2019 Foodservice Trends Guide to see the other trends impacting our industry.

Lakeside and Multiteria have researched 7 foodservice trends that will be important to colleges and universities in the 2019-2020 school year.  Download your free copy of this quick resource guide today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!

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A Closer Look at the Food Hall Trend

A Closer Look at the Food Hall Trend

What are food halls, and why are they important? For starters, let's talk about what they are.

Food halls are kind of like a hybrid between a market and a food court. Designed with both shopping and dining in mind, they're generally more specialty-oriented than a typical supermarket and they offer more fast-casual options as opposed to full-service restaurants.

You've likely seen a food hall in your travels, even if you didn't know it was a food hall. Popularized by modern food hall pioneers like the Chelsea Market and Eataly in New York City, the trend quickly spread from coast to coast.

Technically, though, it began decades ago in places like Harrods of London, the Granville Island Public Market in Vancouver, and the famous Pike Place Market in Seattle. For Bostonians, they can lay claim to the Quincy Market, which has hosted food merchants since 1742.

Today, though, the combination of food and retail are experiencing a rebirth. Not only are malls re-inventing themselves, but according to a report from Jones Lang LaSalle, 40 percent of all consumers will visit a mall-type location based solely on the restaurants located there. Cue the food hall, and call the real estate developers.

"Food halls are not a fad," says a 2018 report by developers Cushman & Wakefield. "Food halls are the sharing economy for restaurants."

In their report, they predicted nearly 200 food halls in operation by the beginning of this year. In real estate-driven places like Boulder, Colorado, for example, restaurants are even turning into food halls. What happens when an enormous, 13,000-square-foot Cheesecake Factory closes in a prime, downtown location? Developers plan to turn it into a food hall.

The bottom line, though, is rooted in philosophy. Yes, people will always need to eat. Yes, people will always need to shop. But what's brilliant about the food hall concept is that it plays on another human need which is one of interaction and experience.

Food halls, in just a few short years, have become a deeply loved and entrenched part of our collective foodservice landscape. Food, after all, is something that brings us together in our daily search for interaction and experience and operators are more numerous in this recognition.

Food halls are an emerging foodservice trend that colleges and universities can't ignore.

There are some immediate advantages with a food hall concept.  With less overhead and built-in foot traffic associated with food halls, colleges and universities can promote a lower barrier of entry when courting outside foodservice entrepreneurs to partner with.  Moreover, students have grown up with "marketplace food halls" and desire this experience on campus too.

Discover 7 other foodservice trends in our free 2019 College and University Foodservice Trends Report.

Lakeside and Multiteria have researched seven other trends that will be important to colleges and universities in the 2019-2020 school year.  Download your free copy today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!

 


Attend a brief 30 min. mini-webinar on the "7 Top Trends in C&U Foodservice!"

Join Nancy Lane on Sept. 19th for this quick, jam-packed webinar - 20 mins. content with 10 mins. Q&A.  The seven trends include:

  1. Sustainability
  2. Plant-Forward
  3. Labor Efficiencies
  4. Transparency
  5. New Normal
  6. Food Insecurity
  7. Infusing Digital

Click below and sign up today!

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A Quick Look at 2019’s Flavor Trends

A Quick Look at 2019's Flavor Trends

What flavors are people looking for in 2019? And who are the people looking for them? Let's take a closer look.

Thanks to the great research done by our friends at Foodable Labs, we have data compiled from nearly one million social media conversations between chefs, operators, brands, and influencers.

Based on these conversations, Foodable Labs was able to determine the top flavor profiles and cuisines of 2019, and because we love trends so much here at Lakeside, we wanted to break down those flavor trends for you here.

ASIAN FOODS ARE STILL POPULAR.

Over the last few years, we've seen a rise in popularity of Asian foods, especially the foods of Korea and the Philippines. In terms of flavors, options like hoisin sauce, garlic, ginger, and chili sauce are leading the way. And when they looked at menus, Foodable Labs found an increase in these flavors at a rate of 31.3 percent for independent restaurants and 29.5 percent in fast-casual operations.

SPEAKING OF HOT, IT'S HOT.

According to Foodable Labs, the jalapeño has been replaced by the habanero as the most popular pepper, with an increase on menus of more than 20 percent. "Hot" isn't just limited to the Scoville scale. It can also include different types of "heat" such as the type of sinus-clearing burn associated with horseradish, which is also gaining in popularity.

WHAT ABOUT A SWEET TOOTH?

Looking for something sweet? According to the report, we're craving sweets more now than ever. When it comes to true natural flavors, trends lean towards fruits such as mango, passion fruit and avocado (and yes, avocado is a fruit). As far as desserts go, salted caramel led the way, with other popular dishes including chocolate-topped items and anything with hot fudge.

PEOPLE LOVE PLANTS.

Consumers are looking for more plant-based menu options. There was a 23.5 percent increase in plant-based menu consumption in Millennials and a 21.9 percent increase in consumers between the ages of 45 and 55. These are the highest growing menu considerations amongst the main menu sectors.

Foodable Labs' plant-based menu statistics confirm our research as well. As part of our 2019 College and University Foodservice Trends Report, we detailed a consumer shift to plant-based foods out of a desire to reduce traditional meat consumption. Flavor innovations are feeding a rising flexitarian population, and consumers are now more responsible in their eating habits (from both a personal health and environmentally sustainability standpoint) by choosing plant-based proteins.

 

In our 2019 College and University Foodservice Trends Report, Lakeside dug deep and uncovered the 7 most popular trends we expect to see this year, most of which go beyond the flavor trends mentioned above. Check out these 2019 foodservice trends by downloading our free report.

Lakeside and Multiteria have researched seven top trends that will be important to colleges and universities in the 2019-2020 school year.  Download your free copy today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!


Attend a brief 30 min. mini-webinar on the "7 Top Trends in C&U Foodservice!"

Join Nancy Lane on Sept. 19th for this quick, jam-packed webinar - 20 mins. content with 10 mins. Q&A.  The seven trends include:

  1. Sustainability
  2. Plant-Forward
  3. Labor Efficiencies
  4. Transparency
  5. New Normal
  6. Food Insecurity
  7. Infusing Digital

Click below and sign up today!

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The One Reason Food Waste Reduction Is So Popular

As good as it is for everyone involved, food waste reduction isn't as altruistic as everyone makes it out to be.

Yes, sustainability is one of our top 2019 foodservice trends (just 1 of 7 in our downloadable report). Yes, reducing food waste is one method to reducing greenhouse gas emissions and water consumption. And, of course, we want to do everything we can to effectively and efficiently deliver food into the hands of students and customers. But there's another reason college and university foodservice operations across North America are focusing on food waste reduction.

Money.

The reality is, we waste roughly 1.3 billion tons of the world's food supply annually. This accounts for a loss of nearly $990 billion. The United States wastes $160 billion of that total, accounting for as much as 40 percent of our food.

That's right. In the United States, we waste over one-third of our food. Imagine if we threw a $20 bill out the window every time we withdrew $50 from the ATM. That's essentially what is happening with our food supply, and as much as restaurants and foodservice operations want to do the right thing for both humanity and the environment, throwing away money is an even bigger reason to reduce food waste.

According to the non-profit organization, ReFED, which focuses on reducing food waste in the United States, there's a huge payoff when operations invest in sustainable measures. In their 2016 Roadmap to Reduce U.S. Food Waste by 20 Percent, they detail a benefit-to-cost ratio that is staggering:

For every $1 invested in food waste reduction, the savings potential can be as much as $8.

That's an incredible number. While operators know reducing food waste helps fight hunger, protect the environment, and even attracts important customer bases like Millennials and Gen Z who demand sustainable practices, the profit potential is enormous and appealing. Here are a few things to consider for your college and university foodservice operation:

RECONSIDER YOUR SERVICE.

Smaller plate sizes, smaller serving sizes, and even trayless dining are an easy way to reduce food waste. According to ReFED, smaller plates can reduce food waste by as much as 17 percent. On the buffet line, trayless dining reduces food waste as well. Lastly, reconsidering your menu can also have positive impacts when it comes to reducing food waste. To borrow a phrase, foodservice operations should "use the whole hog." For example, serve both the beet and the beet greens, thus eliminating some waste. Allowing guests to customize their meals should also be a consideration. By serving exactly what a customer requests, operators will reduce waste.

PLAN BETTER.

More accurate inventory management and production that are rooted in data can help save an operation thousands of dollars annually. According to ReFED, waste tracking and analytics can have the biggest business impact, helping the restaurant industry increase profits by as much as $266 million per year. Using this data to better plan for ordering and production schedules can help prevent overproduction, which is a big contributor to food waste.

DONATE UNWANTED FOOD.

Yep, giving food to those in need is a good thing for obvious reasons. There can also be a financial benefit too. Donating unwanted food is a recovery-based way to reduce food waste that can also provide your operation some tax incentives.

Reducing food waste is a sustainability initiative which is 1 of 7 key trends we cite in our 2019 College and University Foodservice Trends Report.

Lakeside and Multiteria have researched seven top trends that will be important to colleges and universities in the 2019-2020 school year.  Download your free copy today to stay on top of the latest ideas and innovations that will help you maintain a first-class foodservice operation!

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Why a SuzyQ Foodservice Cart Is the Best Option for Senior Community Foodservice (and How You Can Pay for It)

The SuzyQ Cart System empowers senior care community residents in meal decisions, but there are more reasons than that to go with SuzyQ!

This unique system is designed to eliminate many of the challenges faced in residential care dining rooms, both from the operator perspective and from the client’s.  Meals can be served hot or cold, and space for all the texture modifications and condiments are delivered right to each resident's table, allowing her to "self-determine" what she wants to eat.

There are many ways to bring the meal to the table, though, so why use the SuzyQ Cart System (video)?

Designed with both operators and residents in mind, the SuzyQ's stainless steel construction is durable and reliable.  With a wide range of laminate finishes to choose from, it can easily fit within the décor scheme of just about any dining room.  It also comes with Registered Dietitian support which includes education resources, webinar classes, email and phone support to ensure success!

The SuzyQ also holds a variety of insert pan sizes, has a built-in plate compartment, and has pull-out storage drawers on full-size units to accommodate two full-size insert pans.  Basically, they hold the capacity to deliver a wide variety of choices to residents.  Plus, individual controls for hot wells deliver food hot to residents.

So how can you quickly pay for a SuzyQ Cart System? Start with some of the benefits:

REDUCE FOOD WASTE

When residents have control over what they want to eat -- and how much of it -- food waste plummets immediately.  Considering we waste roughly 40 percent of our food supply, every little bit counts -- and saves thousands of dollars.

ENGAGE LABOR

SuzyQ Carts bring meals right to the table allowing staff members to interact with residents.  This gives employees enjoyable, meaningful work resulting in increased retention levels.  And when operators don't have to constantly find, hire, and train new employees, they save money.

SAVE TIME

When all the back and forth trips are eliminated and staff members aren't running plates two at a time, enormous amounts of time are saved making labor usage more efficient and impactful.  And, yes, time is money.

CREATE HAPPIER RESIDENTS

The people who live within the community walls are the ones paying to be there.  People talk.  Potential residents read reviews.  So when residents are "wowed" by the foodservice component of their day-to-day lives -- and foodservice is a driving factor in overall review scores -- it becomes a marketing tool, courting future residents as well.

 

When you add all these things up -- actually, when you take the savings on food waste alone -- a SuzyQ Cart System can pay for itself very quickly, usually in a few short months.

We invite you to learn more.  Spend some time in a free, one-on-one webinar with the creator of the SuzyQ, Suzanne Quiring. Suzanne is a Registered Dietitian specializing in residential care communities, and she'd love to share her knowledge on how SuzyQ is working in hundreds of homes.

Suzanne Quiring, RD

To set up a free one-on-one webinar with Suzanne Quiring to explore how her SuzyQ Cart System can help improve your senior care community dining program, simply fill out the form to the right and she'll follow-up with you in person to schedule a time to get together.

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Are Sneeze Guards the Only Way to Protect Food?

They're certainly one of the most established ways, but this just might change your perspective.

Sneeze guards. Food guards. Breath guards. Whatever the term, there seems to be a lot of mixed opinions about them, including whether they're mandatory.

This is especially important as we move away from institutional tray service or pre-plate service, to meal service style that is mobile - either in a common dining room or down a hallway in a homelike setting of long term care. I decided to dig deeper into the food code by researching and reaching out to food safety experts to get their professional thoughts on this vague topic.

When looking at food safety, we have several tools to pull from. We use HACCP to identify and prevent hazards that could cause food-borne illness in receiving, storing, preparing and serving of food. We have food safety courses to teach us all how to handle food and take corrective action when necessary. Thirdly, we have the FDA model food code, and under the section about sneeze guards, it says;

“3-306.11 Food Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.”

Looking closely, the FDA food code mentions food on display for the consumer to access must be protected by guards, cases or other effective means. This is not the application with mobile meal service done by trained food service staff. Also, “or other effective means” allows for dialogue about what the food safety plan is in a healthcare community. The food code makes operators responsible for the protection of food from contaminants, which is broader than just using some plexiglass, and the perception that sneeze guards “solve it all.” It requires common sense and a plan to demonstrate to health inspectors that foodservice operators know what they're doing.

I reached out to Janet Anderberg, a Washington state health inspector. She shared that sneeze guards aren't mandatory, but what's more helpful is for a foodservice operator to have an active managerial control plan to show how food is protected. It is the responsibility of the food operator to know, communicate and demonstrate their food safety plan which could include:

    • Covering food with foil or lids during transportation (always recommended)
    • Not parking a mobile food cart under dripping pipes
    • Not traveling through bathrooms with a mobile food cart
    • Allowing trained foodservice staff to serve food and items (not the untrained public)
    • Keep a safe barrier of distance
    • Using roll dome covers or insert flip lids if desired
    • Using tongs versus touching food directly
    • Keeping food outside the temperature danger zone
    • Using gloves with ready-to-eat foods
    • Proper and frequent hand-washing
    • Not dragging sleeves through food
    • Temperature records pre- and post-meal service
    • If serving outside, protecting food from contaminates from above, like birds or trees
    • When serving food, only serve food and don’t do other tasks that can possibly contaminate the food

Nick Eastwood, President of Always Food Safe weighs in and states:

“Though sneeze guards can play a helpful role in protecting food, it has a limited use. They can be helpful in a self-serve buffet where we let the customer near food. It can help reduce physical contamination and also bacterial contamination from skin and hair. But apart from this, sneeze guards offer very little protection. In our Food Protection Manager course, we do not state that they are mandatory or state they must be in place. Instead, food safety is a combined effort and one needs to look at the total picture; the use of professionally trained staff, time and temperature control, avoiding cross contamination and personal hygiene are by far the most important points. From a food safety perspective, I have a very strong dislike to pre-plated food being served as time and temp abuse is one of the biggest threats to food safety. Bulk mobile service would allow for temperature control and quicker meal service.”

Colleen Zenk, Food Safety Instructor and ANFP speaker shares her thoughts:

“The [FDA] Food Code regarding sneeze guards is open to interpretation when it comes to food safety. Sneeze guards, food guards, breath guards are used to protect food from the consumer during self-service, but not mandated where foodservice personnel is doing the serving. The key issue is the staff education and training regarding how food is protected during transportation and service of food to ensure it is safe. Sometimes operators or inspectors take the easiest and least time-consuming approach when determining safety of food by looking at sneeze guards as the protection, as it saves time looking and verifying other requirements. This leads to the incorrect assumption they are mandatory. Instead operators should have a conversation with their surveyor or inspector and communicate their food safety plan, and this is helpful before one’s food service system is changed. It is important that the [FDA] Food Code is used as a guideline, and to check one’s local regulatory authority. Also, do not be afraid to have the conversation with a surveyor or inspector but develop a relationship that demonstrates that food safety is a priority.”

It's interesting to note that there's no scientific research showing that sneeze guards are actually effective - none can be located when a literature search was conducted. Dr. Peter Synder from the Hospitality Institute of Technology and Management weighs in and states:

“There is no reference to a food-borne illness that has ever been prevented by a sneeze guard or caused by lack of a sneeze guard. There is no research about blocking sneezes with sneeze guards. The sneeze guard is something that a sanitarian invented in about 1945, when the first food code was written. Overall, a sneeze guard does not protect against food-borne illness.”

The sneeze guard topic is one of cultural perception and we all need to know what the FDA Food Code does (and doesn’t say), the science, apply common sense, while also implementing sound and safe food serving practices. We must think bigger and broader about our food safety plan in residential care settings. Therefore, to say “you must have a sneeze guard” is too much of a simple quick answer to a more complex situation. Also, it's very important to look at the application: mobile meal service conducted by trained food safe staff is a very different application than the general public helping themselves to food on display.

Finally, mobile meal service is working in hundreds of health care communities - whether it's snack carts, beverage service, dessert carts, or mobile hot food carts. Our industry is working hard at changing the culture to move away from sterile, institutional living to one that more closely reflects how we live in our own homes. So I ask: Do you use sneeze guards in your own home? Why do we apply a completely different set of rules in homes where seniors live?

When we look at potential food safety situations, let’s review the risks and how they could lead to food-borne illnesses. I believe that mobile meal service actually decreases the risk of food-borne illnesses because food is hotter and it's served immediately by trained foodservice staff. Cold trays of food aren't sitting for long periods of time until handed out. As an industry, let’s focus on choice, interaction, and self-determination of safe food. By protecting food in numerous different ways, we can create a more positive dining experience for residents.

A special thank you goes out to Janet Anderberg, Washington State Health Inspector, Nick Eastwood with Always Food Safe, Colleen Zenk, Food Safe Instructor/Speaker, and Dr. Peter Synder for their time and expertise on the sneeze guard topic.


If you missed us at booth #120 at ANFP in St Louis, check out what you missed!

And, be sure to take our "Dining Experience Quiz" to see how you rank and receive pointers on how to improve your program!

ANFP 2019 Review - Dining Experience Quiz


Be sure to sign up for Suzanne's webinar, "Bringing Back CHOICE to Residents" where you'll learn how to:

  • Reduce high food waste by 30-50%
  • Serve significantly hotter food to residents
  • Eliminate multiple food preference lists to track and maintain
  • Improve customer service to residents
  • Improve overall meal satisfaction
  • Exceed CMS regulations and align with best practices (Pioneer Network, Eden Alternative)
  • Implement methods that are working in 800+ healthcare communities at all levels of care in North America

Date:  Wed., October 9th, 2019
Time:  10 AM PDT / 11 AM MDT / Noon CDT / 1 PM EDT


About Suzanne Quiring:
Suzanne Quiring, RD, CDM, CFPP has worked in residential care for over 25 years and has her Continuing Care Administrator designation. She has assisted over 800 healthcare centers and improved their meal programs with tableside service. She is the inventor of the “SuzyQ Cart System” by Lakeside. She has spoken at conferences throughout North America and is passionate about self-directed dining.

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5 Things to Consider When Converting Underutilized Space into a Retail Dining Concept

With the foodservice giants having raised the standard of an exceptional café experience, you may be considering incorporating a “café” type concept in an underutilized space such as a lobby or corner area of your facility to generate revenue away from your current foodservice operation.

"You only get one chance to make a first impression."

This adage also resonates to life in the foodservice realm. With countless cafés, restaurants and fast food establishments aplenty, the consumer is inundated with deciding where to eat, drink and spend their money. Enticing the attention and business of today’s consumer can be captured with a little ingenuity that creates a unique one-of-a-kind “experience.”

With the foodservice giants having raised the standard of an exceptional café experience, you may be considering incorporating a “café” type concept in an underutilized space such as a lobby or corner area of your facility to generate revenue away from your current foodservice operation.

  1. Location– Determine the best location for your “café concept”; a lobby may be the perfect location or consider a space that's currently away from your cafeteria where there's existing foot traffic and may be a viable location to set up. Study traffic patterns, get feedback from students and visitors, do your research before moving to the next step.
  2. Decide on Space Requirements – Careful research and consideration should be taken when designing your space. Define your long-term goals and have a clear idea on how you will best utilize the space. Go on a research expedition and visit local eateries to view equipment, traffic flow, and aesthetics. This will greatly help in the design phase.
  3. Equipment – Consider self-contained mobile retail equipment concepts that fit the space and offer flexibility in terms of the ability to easily move the counters to another location if the particular location selected isn’t profitable. Also, think about using equipment that provides flexibility such as a basic open kiosk platform or larger size configuration made up of several counters. It's important to select equipment based on capacity, labor, anticipated maintenance costs of operating the space and initial cost of the equipment.
  4. Menu selection will drive “the customer experience” and researching your options prior to the design phase is key. It's important to remember that the menu creates an “image” of your establishment and needs to be an extension of the design you're trying to portray. Menu planning to meet current trends and food prep required will drive the menu. Will you be serving prepackaged prepared items or will you be implementing a menu made-to-order style concept such as paninis, made-to-order sandwiches, noodle bars, specialty coffee and snacks, etc.?
  5. Merchandising/Signage – Because a dining experience is more than great food, food display and merchandising can drive revenue and participation. Creative merchandising can capture missed sales opportunities, maximize profitability and increase customer satisfaction and repeat business. There are 4 key elements to successful merchandising; by incorporating these into your retail dining operation you can enhance your foodservice operation and ultimately increase sales.

By making a concerted effort in the research phase, you will be able to effectively implement a successful revenue generating stream in an underutilized area that will compliment your retail dining program.

For a 30 minute consultation with a Multiteria representative who can walk you through the design and implementation steps to provide food and beverage service in a remote area, contact us today!

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Practical and Proven Ways to Maximize the Dining Experience

Choice. Dignity. Self-determination. Relationships. Respect.

These are key principles in culture change conversations and represent values that we all know are important in daily living.  But when it comes to the dining room, these virtues are often missing.

For decades, meal service has typically been done by tray service, pass-through window, or a stationary kitchen set-up. Staff take many steps to deliver meals. Items are often pre-poured or pre-plated by staff using preference lists because they just “know the resident.” Staff then simply set meals down in front of residents without really talking to them. This method is often referred to as restaurant-style serving, but if I went into a restaurant, and staff assumed they knew what I wanted, without asking, I wouldn’t leave a tip or return. Residents unfortunately don’t have this luxury, as this is now their home. Too many assumptions are made on behalf of the resident, and this is a fundamental problem in our industry.

10 Tips for a Better Senior Care Dining Experience

Here are some easy and practical ideas on how to honor choice, increase variety, and set up self-directed dining, all which meet CMS regulations.

    • Start an Enhanced Dining Committee or Learning Circle with family, residents, and staff to evaluate and recommend ways to improve the dining experience. The goal is to evaluate the dining experience for self-determination, décor, flow, and make suggestions as a team.
    • Put management on a coffee serving rotation so they have a regular weekly presence in the dining room, not just passing through, but actually being present for the meal hour.
    • Have serving staff circulate through the dining room and offer second helpings. Meal service should be at least one hour from start to finish.
    • Make continental breakfast available from 6:30 am – 10 am, along with a hot breakfast option. A relaxed breakfast is becoming the industry standard.
    • Send out an anonymous survey to get feedback about the dining experience from family, residents, and staff. You might be surprised what you learn!
    • Show residents the menu choices on sample plates before food is plated, and then let them decide if and how much they would like to be served.
    • Offer breakfast on demand where waffles, French toast, or omelets are made to order in the dining room with an action station.
    • Have the cook wear a chef jacket, and equip the serving staff with crisp, clean serving aprons and name tags. It gives a professional appearance, and the residents love knowing and interacting with the people who are responsible for making their meals.
    • Make salad plates in front of the resident directly from a mobile food cart. Offer a variety of choices of salad toppings.
    • Stimulate their senses by plugging in a bread maker machine and filling the air with the aroma of fresh-baked bread.
    • Allow for open seating so that residents have the flexibility to sit wherever they wish with the company they choose.
    • Encourage staff to eat their meals in the dining room with the residents. To encourage socialization, some communities give discounted meals to employees who participate in this way.
    • Turn off the TV and play music that's from the era of the residents (1920’s-1950’s); don't play "Top 40" simply because the staff enjoys it.
    • Have a “Question of the Day” on the dining room table to help facilitate conversation (e.g., What was your first job? What was your favorite vacation and why?). Encourage staff to ask residents and each other this question.
    • Use caution on how quickly employees clear the dining room to prevent residents from feeling rushed out of their space. Allow the residents to linger, and staff to find other tasks to do. Leave the dirty dish cart out of the dining room until all residents have left.
    • Institutional gloves and hairnets look terrible. Instead, wash hands and use serving utensils, unless staff members are directly touching the food with their hands. Always follow food safety principles.

Summing It Up

On a daily basis, residents should have the flexibility to choose what, if, and how much they would like to eat and drink in their own home. It is our job as CDMs to provide nourishing and timely meals, but not to choose for residents.

How would you rate your community’s dining experience? Is your meal service system honoring a person-centered philosophy? What way are you currently doing your meal service and why?


Learn more and continue the conversation.

Take the dining experience quiz which only takes a few minutes to fill out.  Afterwards, you'll learn tips and tricks on where you can improve and you'll also have the opportunity to coordinate a call with Suzanne to discuss your results.


If you missed us at ANFP '19, check out the products that we displayed in our booth by clicking here!


Be sure to sign up for Suzanne's webinar, "Bringing Back CHOICE to Residents" where you'll learn how to:

  • Reduce high food waste by 30-50%
  • Serve significantly hotter food to residents
  • Eliminate multiple food preference lists to track and maintain
  • Improve customer service to residents
  • Improve overall meal satisfaction
  • Exceed CMS regulations and align with best practices (Pioneer Network, Eden Alternative)
  • Implement methods that are working in 800+ healthcare communities at all levels of care in North America

Date:  Wed., October 9th, 2019
Time:  10 AM PDT / 11 AM MDT / Noon CDT / 1 PM EDT


About Suzanne Quiring:
Suzanne Quiring, RD, CDM, CFPP has worked in residential care for over 25 years and has her Continuing Care Administrator designation. She has assisted over 800 healthcare centers and improved their meal programs with tableside service. She is the inventor of the “SuzyQ Cart System” by Lakeside. She has spoken at conferences throughout North America and is passionate about self-directed dining.

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What Is a Self-Determined Meal, and How It Will Help You with Resident Reviews?

It’s important to understand the importance of customer reviews and how foodservice impacts the overall score a healthcare center or senior community receives.

According to the Pioneer Network Dining Standards, not only does foodservice play a key role in optimizing well-being, it can have a direct impact on review scores. If people are happy with their living environment (and meals are a key focus!), then review scores and census results increase.

So what’s the easiest way to achieve better reviews?

Simple. Make your customers happy.

Meal times are some of our most cherished moments, not just for senior citizens, but for humans in general.

For our aging populations living in senior communities, this fact is even truer, though. With limited mobility or cognition, in many cases meals can break up the day and be moments of clarity, satisfaction, sociability and interest!

But what makes a meal interesting? How can operators make foodservice more engaging and fun? How can residents be empowered?

By allowing them to “self-determine” their meals. Self-determined meal service is basically another way to say choice.

Traditionally, pre-portioned meals are delivered to the table on domed plates. Also, food items and portion sizes are decided in the back-of-the-house based on perceived meal preference lists or in some cases medical needs.

Instead, self-determined meal service brings the selection process to the table, to be made by the guest.

If you stop and think about it, it’s a pretty logical concept, but most senior care communities don’t offer foodservice in this capacity. It's usually just tray service or pre-plated service. Here are the benefits that self-determined meal service offers:

IMPROVED INTAKE

When you have a style of meal service that allows for residents to choose the items and portions they want, they are more likely to eat more of the meal. Food is only nourishing if residents consume it. Therefore, when food is presented in a better way, there is improved intake, less risk of malnutrition, and better overall energy levels. A win for everyone!

Which brings us to another point…

STAFF ENGAGEMENT

Implementing a meal system that embraces choice makes residents happier, but in turn, staff members become more engaged with the people they serve. Meals become less like a chore and more like hospitality. In addition to talking to residents about the food selections, staff can also talk to them about what’s going on in their lives.

Bringing choice to the dining experience with engaged staff members not only results in happier residents, but staff members that feel empowered and that they’re actually making a difference in a resident’s life.

And speaking of empowerment…

RESIDENT CHOICE

When residents in a senior care community go to the doctor or receive medical care, it so often involves something they have to do. "You need to take this pill twice a day or you cannot do 'this or that' until your hip heals." The sad fact is choice is often taken away from us as we age.

This doesn’t have to be the case with meals, too. The most anticipated times of the day should be interesting and engaging, and residents should have a choice as to how they want to enjoy those times. Don’t feel like having the broccoli today? Opt for the asparagus instead, or choose no vegetable at all. Why plate a vegetable that a resident isn’t going to eat and will just get thrown out? Choice can be a different option, or choice can be the size of the serving, or choosing, “No, thank you.” Just providing that choice can make someone’s day and may just change their lives.


Is your community providing a truly self-directed experience? Are you enjoying the benefits listed above? We have an easy and free way for you to find out.

Take the dining experience quiz to see tips and tricks on where you can improve.


If you missed us at ANFP '19, check out the products we displayed in our booth by clicking here!


Be sure to sign up for Suzanne's webinar, "Bringing Back CHOICE to Residents" where you'll learn how to:

  • Reduce high food waste by 30-50%
  • Serve significantly hotter food to residents
  • Eliminate multiple food preference lists to track and maintain
  • Improve customer service to residents
  • Improve overall meal satisfaction
  • Exceed CMS regulations and align with best practices (Pioneer Network, Eden Alternative)
  • Implement methods that are working in 800+ healthcare communities at all levels of care in North America

Date:  Wed., October 9th, 2019
Time:  10 AM PDT / 11 AM MDT / Noon CDT / 1 PM EDT


About Suzanne Quiring:
Suzanne Quiring, RD, CDM, CFPP has worked in residential care for over 25 years and has her Continuing Care Administrator designation. She has assisted over 800 healthcare centers and improved their meal programs with tableside service. She is the inventor of the “SuzyQ Cart System” by Lakeside. She has spoken at conferences throughout North America and is passionate about self-directed dining.