Fresh Thinking From Unidine

Dining Management in Senior Living 2017

Unidine, the leader in dining management services for senior living and long-term care, has released a new industry report. Dining Management in Senior Living 2017 is the 2nd annual report, and is significantly expanded from the 2016 installment. Responses to the 2nd annual survey increased by more than 28%. Key findings include: Quality & Consistency

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Answering Ageism with Innovation

A Few Thoughts from Our 2016 LeadingAge Conference Experience If you had the opportunity to attend the 2016 LeadingAge Conference, you saw Unidine Fresh Thinking on display throughout the Expo Hall. We partnered with LeadingAge to create an immersive dining experience that was different than anything attendees had experienced at a LeadingAge conference before. We

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Unidine at 2016 LeadingAge Annual Meeting
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An immersive dining experience at the 2016 LeadingAge Annual Meeting

Three unique dining venues reflect variety of options expected by residents at senior living communities The LeadingAge Conferences have brought you IdeaSharks and the LGBT Campground, in addition to new interactive experiences like Never Ending Quilt and Be the Difference Rest Stops. In 2015, Unidine delivered a memorable breakfast On The Go to LeadingAge conference

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People Management
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Workforce Stability Identified as Top Challenge in Self-Op Dining Programs

Employee turnover and gaps in service increase anxiety among operators of self-op dining programs in senior living communities. Unidine’s strategies increase employee engagement and retention. In a recent survey, we asked senior living executives in communities that do not outsource their dining program to identify their challenges. Workforce stability was the biggest headache by a

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memory care dining altzheimer's
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Memory Care Programs Require a Strategic Approach to Nutrition

White Paper on Award Winning FreshBitesSM Program Now Available By 2030, the number of people age 65 and older with Alzheimer’s disease is projected to grow from 5.2 million to 8.2 million, barring the development of medical breakthroughs to prevent or cure the disease.  And Alzheimer’s is just one of many cognitive disorders impacting senior

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chicken mango sandwich - stealth health approach
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Workplace Dining: Stealth Health for the New Kitchen Table

Work is our “home away from home” and, in many cases, workplace cafeteria dining becomes the kitchen. Foodservice providers have a unique opportunity to influence healthier eating behaviors and create a ripple effect that can positively impact long-term population health. “Think about how a parent guides dining choices at home. Sometimes finicky family members aren’t

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corporate cafeteria's chef serving lunch
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Why It Is Better to Keep Integrated Facilities Management and Dining Service Contracts Separate

Contract directly with your foodservice provider to ensure strategic alignment and top performance.   Corporations that secure Integrated Facilities Management (IFM) contracts with Corporate Real Estate (CRE) services firms are seeking efficiency and streamlined management for a complex suite of services. But when corporate cafeteria and catering services are bundled along with core real estate

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Marketing Your Senior Living Community

Are You a Healthcare or a Lifestyle Decision? If your community offers a continuum of care that includes independent and/or assisted living, you probably struggle with the best way to market yourself to prospective residents. More and more often, we hear senior living executives express concern about “churn” in their resident population. Residents are attracted

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Kerry Gold, chef at New Milford Hospital, stands in the hospital garden
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Six Ways Hospitals Use Dining and Nutrition Programs for Community Outreach

Community outreach initiatives create brand awareness and establish the hospital as a leader in the community. Increasingly, hospital dining programs are recognized as a powerful tool in these efforts. Community Needs Assessment Beginning in 2012, The Affordable Care Act added requirements that a non-profit hospital must conduct a community health needs assessment at least once

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sugar
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The Time Is Now to Ask Your Foodservice Provider to Subtract Added Sugar

There’s no more “sugar coating it” – the May 2016 debut of the revised Nutrition Facts food label is shining a spotlight on sugars added during food processing to increase sweetness, enhance flavor and increase product shelf-life.  Unlike naturally occurring sugar such as lactose and fructose, added sugars absorb rapidly in the body and tend

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