How Morrison Living is navigating the ‘next normal’ in senior dining

Constant innovation is helping Morrison and its teams of chefs adapt successfully during the pandemic and beyond.

This podcast is brought to you by Campbell's FoodService

menu feed

As vice president of culinary for Morrison Living, chef Adam Grafton oversees dining in more than 400 senior communities across country. He views senior dining as a new way of “cheffing” and continues to get excited about working in this segment since he started over 20 years ago.

Listen as Grafton relates how a close relationship with his grandparents inspired him to forge a connection with seniors, and how he sees endless opportunities for innovation in senior dining. These attributes have helped Morrison and its teams of chefs adapt successfully to the pandemic and beyond—as they navigate what's next.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Trend or fad? These restaurant currents could go either way

Reality Check: A number of ripples were evident in the business during the first half of the year. The question is, do they have staying power?


Starbucks' value offer is a bad idea

The Bottom Line: It’s not entirely clear that price is the reason Starbucks is losing traffic. If it isn’t, the company’s new value offer could backfire.


Struggling I Heart Mac and Cheese franchisees push back against their franchisor

Operators say most of them aren't making money and want a break on their royalties. But they also complain about receiving expired cheese from closed stores. "Don't send us moldy product."


More from our partners