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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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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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Dining Strategy Toolkit - Senior Living
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Exploring Dining Options in Senior Living: Five Key Factors

“In the past, many senior living executives acted like food and nutrition services existed in a silo,” says Steve Servant, Senior Vice President at Unidine. “But meals aren’t only about meeting nutritional and regulatory requirements. If you are still thinking that way, you are putting your organization at risk.” Today, senior living executives know that

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Colorado is Latest State to Welcome Unidine’s Fresh Food Dining Solutions

Unidine, the fastest growing dining management services company, expands reach to meet the growing demand for fresh food solutions in hospitals, senior living communities, corporations and the education sector. Boston, Massachusetts  July 08, 2015 — An award-winning, progressive senior living campus in Steamboat Springs, Colorado has tapped Unidine Corporation to manage culinary services, marking the 23rd state for the

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Food First 2
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Food First: A Fresh Alternative to Commercial Supplements

For decades, protein rich shakes and bars have been touted as effective nutritional solutions for the elderly and patients at risk for weight loss.  But in recent years the market has expanded to the general population seeking easy alternatives to a well-balanced diet. In fact, a report entitled Nutritional Supplements in the U.S. predicted sales would

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New York Times Seniors Image
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Grandma’s Meat Loaf? Hardly. Her Retirement Home Now Has a 3-Star Chef.

Unidine clients Montgomery Place, Mercy Circle and Merion were recently featured in an article by the New York Times, exploring how they are raising the culinary bar and responding to the dining expectations of a more demanding generation of seniors.   Article written by Kim Severson, The New York Times EVANSTON, Ill. — Some of the toughest reservations to get in this affluent

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