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Improving Hospital Dining Through Compassionate, Person-Centered Care

Culinary Services Group

This shift isn’t merely about improving taste; it’s about recognizing food as medicine something we know to be accurate at Culinary Services Group. Last year, the Culinary Services Group team made an effort to integrate user-friendly technology into our meal plans.

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Elevate Senior Dining with 2025’s Trends

Culinary Services Group

At Culinary Services Group, person-centered dining , which prioritizes all three of those things, is the center of our mission to provide senior living communities with stellar food management services. The post Elevate Senior Dining with 2025s Trends first appeared on Culinary Services Group.

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5 Senses, 1 Goal: Inclusive Dining for Memory Care Residents

Culinary Services Group

Our Empower Finger Foods program is one way we incorporate thoughtful considerations into our food service management plans, extending dining inclusivity to residents with memory impairments. The post 5 Senses, 1 Goal: Inclusive Dining for Memory Care Residents first appeared on Culinary Services Group.

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Why Registered Dietitians Are Essential to Senior Health in Long-Term Care

Culinary Services Group

At Culinary Services Group, our RDNs also work with leadership staff to network and obtain fresh ingredients (like fruits, vegetables, and meat) from local businesses. Schedule a meeting with a member of our sales team to learn more about how staff support is built into our food service management plans.

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4 Ways to Create Culture in Your Kitchen

Culinary Services Group

With Culinary Services Group, we provide the support you need to lead by example and create the inclusive, nutrition-focused culture that supports the health, identity, and well-being of your residents and staff. The post 4 Ways to Create Culture in Your Kitchen first appeared on Culinary Services Group.

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4 Strategies for Managing Your Food Budget When Grocery Prices Keep Rising

Culinary Services Group

Conduct regular inventory checks to avoid overstocking and reduce spoilage Optimize food storage and handling procedures to maintain freshness Repurpose leftover ingredients into value-added products (e.g., composting, recycling, food donation) Train staff on portion control and waste reduction techniques 4.

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Prioritizing People in Food Service: A Guide to Building a Healthy and Productive Kitchen Environment

Culinary Services Group

Start putting your people first with Culinary Services Group At Culinary Services Group, we recognize that running a functional, efficient, and supportive kitchen starts with people. Preventing burnout and promoting a healthy work-life balance by ensuring a balanced workload for everyone.