Fresh Thinking Blog From Senior Living Culinary Group

pureed fruit demonstration
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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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couple dining at restaurant
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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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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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Dining supports occupancy strategies in senior living facilities
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Two Ways That Dining In Senior Living & Long-term Care Supports Occupancy Strategies

Changing economic incentives in senior living and long-term care are forcing executives to re-examine their business models. If your community isn’t meeting occupancy goals, maybe it’s time to take a fresh look at your dining and nutritional services program. Here are two ways dining programs can support occupancy strategies, feeding your residents as well as

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Chef with seniors
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How To Develop a Dining Strategy for Senior Living

The demographic and generational shifts occurring in our senior population, along with changes brought about by healthcare reform, are driving business planning in senior living and long-term care. Increasingly, senior living executives are turning to dining as a strategic focus because of the tremendous influence that the program has on health, wellness, social interaction, marketing

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Unidine's chef prepares healthy lunch options
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Three Tips to Encourage Healthier Workplace Eating Habits

Nutrition Behavior Modification Supports Employee Wellness Cigarette smoking in offices, driving without wearing a seatbelt, biking without a helmet… In the 1980s, these were all viewed as regular everyday behaviors. Today we recognize that all are dangerous health hazards and we’ve modified behavior as a society. In 2016, we know that half of American adults

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