Making Meals More Enjoyable:
Dining Options Key to Improving Meals at Assisted-Living Facilities
According to the American Association of Homes and Services for the Aging, there are more than 900,000 individuals living in 39,000 assisted-living facilities in the United States. That represents 28 percent of the healthcare industry. It also represents a lot of mouths to feed.
The number one priority for foodservice personnel in assisted-living facilities is to provide residents with a sense of community and interaction with other residents to make their stay more enjoyable. Fresh, appetizing food is a must because fresh foods are healthier and help residents fight disease, which is critical due to weaker immune systems.
In order to create a memorable and meaningful dining experience for residents at each meal, assisted-living facilities across the country are incorporating a variety of dining choices. These include restaurant style, family dining, buffet style, resident choice and in-room service. In addition to providing for the nutritional and social interaction needs of residents, these dining options also enhance the value of residents’ and family members’ experience and serve as a marketing tool and point of differentiation for the facility.
Fresh Foods Are a Priority
New technology in food preparation and cooking equipment has made producing fresh, high-quality food easier than ever before. Those assisted-living facilities looking to expand their dining options or just deliver healthier meals should consider equipment such as food processors and combi ovens that can be used to produce fresh, not processed, foods.
Food processors shorten preparation time, allowing operators to slice, dice and chop fresh foods faster, while providing consistent results. Many food processors are designed for easy cleaning, which means foodservice staff can spend less time cleaning equipment and more time with residents gathering feedback or socializing. Combi ovens are one of the most versatile pieces of equipment available. They have three cooking modes—for baking, grilling, roasting, steaming, proofing and rethermalizing. Using combi ovens, foodservice staff can cook healthier versions of foods by eliminating frying.
Food Safety Is a Significant Concern
Aside from healthy meals, food safety is a key concern among assisted-living facilities. Technology advancements in warewashing and refrigeration have made it easier for foodservice staff to ensure high levels of food safety.
Assisted-living facilities concerned with food safety should consider warewashers that achieve stringent guidelines for utensil washing. This certification means that pots and pans can be washed automatically instead of being scrubbed by hand. Less time spent soaking, scraping and scrubbing by employees mean less turnover and more money for the bottom line. Plus, users can be assured all ware will be cleaned and sanitized right the first time.
Hot-food holding cabinets also play a significant role in food safety as they keep food above the Danger Zone (135 degrees Fahrenheit to 41 degrees Fahrenheit) in transit, significantly reducing the chance for bacteria growth while lowering the risk of a food-borne illness outbreak.
Another advancement in food safety technology is the INTELA-TRAUL® microprocessor, which enables more precise temperature control in undercounter and stand-alone refrigerators and freezers. Being able to maintain the temperature inside a refrigerator or freezer—especially in a hot kitchen—keeps food fresh and safe, boosting profits by reducing food loss and enhancing food safety.
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Types of assisted-living dining options:
Restaurant Style: Orders are usually taken tableside by a dietary aide, CNA or other foodservice staff. Available selections are chosen via a checklist that the server or diner fills out, or from a tent style or even something as lavish as a leather-bound menu.
Family Dining: Similar to what residents would experience in his or her own home, family dining menus consist of a main dish with several sides. Food is brought to the table in serving bowls, and residents then help themselves and pass the food along to the other diners at their table.
Buffet Style: Typically used for breakfast or dinner, plating can be performed by residents, a CNA or a dietary staff member.
Resident Choice: These plans eliminate the traditional approach of three meals a day, replacing it with an optional continental breakfast (served early) and a hearty brunch around mid-morning, a light meal in the afternoon followed by a hearty dinner and nightcap.
In-room Service: Residents can order from a rotating or fixed menu (often customized) to eat in their room. In-room service is perfect for rehabilitation and therapy wings or for severely ill or bedbound residents.
