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How senior living menus are shifting

Learn how four experienced senior-living chefs are changing up their menus to accommodate the tastes of younger residents.


This podcast is brought to you by Campbell's FoodService

menu feed

Baby boomers will be entering senior living communities in large numbers in the years ahead, and these newcomers bring with them a whole different set of dining demands and food preferences than the previous generation. They’ve been exposed to many global cuisines, are eager to go in a more plant-forward direction and have more flexible eating styles.

In this episode of "Menu Feed," learn how four experienced senior living chefs—Steve Plescha, executive chef at Pennswood Village; Ryan McNulty, corporate executive chef with Cura Hospitality; Eric Eisenberg, director of dining services at Rogue Valley Manor; and Hagop Hagopian, executive chef at The Clare—are changing up their menus to accommodate the tastes of younger residents.

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