Richard Schenkel
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Food for Thought

Unidine CEO Richard Schenkel pens a column for the Boston Business Journal’s “Viewpoint” page that challenges corporate executives to take a closer look at the business impact of healthy eating.   Read Full Article

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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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How tech-enabled food service can make patients happier

Modern Healthcare profiles Unidine and our client Shore Medical Center for a story about how technology-driven solutions are improving patient satisfaction and reducing waste. “MyDine, a program from food-service provider Unidine that links information on patients’ dietary restrictions and allergies stored in their electronic health record to tablets used by staff members (referred to as guest-service representatives).

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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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Wyckoff hospital team at rooftop garden
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Hospitals Farm Their Rooftops

Our team at Wyckoff Medical Center in Brooklyn, New York was featured in a Crain’s New York business story about the trend of rooftop gardens at urban hospitals – and how we used the harvested beets in the hospital café infused water hydration stations. READ FULL ARTICLE

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Unidine Celebrates 15 Years Of Fresh Food, Healthy Dining Options

Fifteen years ago, Richard B. Schenkel challenged the status quo in foodservice when he founded Unidine and declared the company’s commitment “To create authentic food from scratch.” Though simple, this pledge succeeded in disrupting the age-old “can-to-pan” business model of foodservice management and brought tangible results to senior living, healthcare and corporate clients. Schenkel’s razor

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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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