Continue to Site >>>
Food

How restaurant trends are impacting dining in senior living

Expert insights from Technomic and Restaurant Business reveal how foodservice is changing in retirement communities. By Patricia Cobe on Mar. 06, 2020

This podcast is brought to you by Campbell's FoodService

menu feed

As baby boomers move into retirement communities, operators are facing new challenges in menu planning and development. This generation is looking for a dining experience that is closer to the restaurant experience, offering more flexibility and variety. In this episode of Menu Feed, we talk with Wade Hanson, principal with Technomic, and Sara Rush Wirth, former content director for Restaurant Business and FoodService Director, about the restaurant trends that are impacting and changing foodservice in senior living.

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.

Pat plans and executes the menu sections of Restaurant Business and FoodService Director and hosts the weekly Menu Feed podcast. She provides in-depth coverage of chefs, trends and menu innovation.
View All Articles by This Author

Multimedia

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks

So long Menu Feed, welcome to Menu Talk

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

The Latest

Operations

Here are some tips for boosting slow days at your restaurant

Workforce

Employees of discontinued Foxtrot and Dom's chains sue for unpaid wages

Marketing

Domino's will pay customers to tip their delivery drivers

Listen to your daily news: RB PodcastsNew episodes weekdays
RB Daily
A Deeper Dive
Menu Talk
Restaurant Rewind
Working Lunch

More on this Topic

Food

BurgerFi launches the Better Burger Lab as an innovation pipeline

Food

Bartaco parlays learnings from delivery into new catering program

Food

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

Food

Dave & Buster's, Bonefish Grill and Carrabba's expand into new menu territory

Food

Taco Bell's Nacho Fries are back, fired up with a secret sauce

Food

Restaurants celebrate Earth Day with eco-friendly food, drink and more

Exclusive Content

Operations

Hitting resistance elsewhere, ghost kitchens and virtual concepts find a happy home in family dining

Reality Check: Old-guard chains are finding the alternative operations to be persistently effective side hustles.

Financing

The Tijuana Flats bankruptcy highlights the dangers of menu miscues

The Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea.

Financing

Malls are quietly making a comeback

Once left for dead as shoppers moved online and then the pandemic hit, malls are regaining lost traffic. And that has been a boon for restaurant chains like Auntie Anne's, Cinnabon and Chick-fil-A.

Trending

Operations

Here are some tips for boosting slow days at your restaurant

Workforce

Employees of discontinued Foxtrot and Dom's chains sue for unpaid wages

Marketing

Domino's will pay customers to tip their delivery drivers

More from our partners

How restaurants can make margin improvements that improve the bottom line

Ensuring Food Safety: How Better Equipment Helps

Investing in beverage programs without maxing labor: Why innovative products matter more than ever

Case study: Labor-Saving Ingredients Aid Innovation

Enhancing Restaurant Operations with a Best-of-Breed Approach to Technology