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Did you know that techniques for staffing your dining program in a senior living community differ from hiring in a dine-in restaurant? Why allow these gaps to fall on your shoulders and increase your workload, when you can hire quality staff (and a stellar food service management program partner) to help you? CSG can help.
At CulinaryServices 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 CulinaryServices Group.
Over the past five years, culinary leaders in community settings have been pressured to increase staffing, reduce burnout, improve hiring practices, comply with health and safety standards, and more. You name itits probably changed since COVID-19 altered how kitchens operate, especially in senior living.
That means that you’ll receive assistance with staffing, training, and implementing more efficient workflows in addition to individualized, person-centered dining plans. At CulinaryServices Group, we believe that resident satisfaction starts with a happy and healthy staff.
Healthy eating can also easily fall to the bottom of many administrators’ priority lists, especially if the community is dealing with staffing issues —a growing problem employers have faced since 2020. Unfortunately, those numbers are only increasing, with more recent statistics showing that up to 99% of communities are short-staffed.
At CulinaryServices Group (CSG), we prioritize employee well-being and are always thinking of ways to make our programs fit the needs of staff. We’ve found several effective strategies to enhance the recruitment and retention of food service employees. Look no further than CulinaryServices Group.
We’ve seen this program promote empowerment and give older adults with Alzheimer’s the ability to regain some of the independence they’ve lost due to their condition.
Increased Use of Technology & Counter ServiceStaffing shortages are still very real in senior living, which means we will see changes in service models as we renovate, redesign and improve our workflows and flow of service. The post 2023 Culinary Trends in Senior Living appeared first on Morrison Living.
Pathway development, something we value highly at CulinaryServices Group, is the way to avoid dealing with staffing shortages and the constant struggle to find motivated, well-trained people to hire. Contact CSG today to speak to one of our team members about our food service management programs and staff support systems.
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