Single-site senior living communities are becoming more rare today, with rising operational costs and the benefits of being part of a larger system becoming more appealing. Sometimes, however, this comes at the expense of the community’s individuality, including local character and customization, which are essential to current and prospective residents.
Kendal’s business model approach is different, allowing each community to remain locally owned and managed with its own independent board of directors (often with resident representation).
An area where this autonomy and independence really shines is culinary and dining services, which are essential to a community’s identity and even can be a primary factor in individuals choosing where they want to retire.
Senior living operators trying to stand out should continue to prioritize unique dining venues and local partnerships and ensure residents’ desires are heard and incorporated.
Remaining fiercely independent
The key to retaining local flair in the culinary and dining options communities offer is to first actively listen and incorporate resident feedback in menu and program design. The culinary program should reflect the community and what it values most.
Kendal strives to make the most inclusive local program possible through active collaboration with resident dining committees. Additionally, creating efficiencies in back-of-house operations allows time and money to be freed and redirected toward continued program improvements such as building local partnerships with farms and local food manufacturers, creative menu options, and implementing dining expansions and renovations.
In short, if residents appreciate the available dining options, then a community will genuinely feel like “home.” It may seem like a minor point, but sharing good food truly is where fellowship and community are built, and that makes a difference in the eyes of current and prospective residents.
To achieve this independence, as part of Kendal’s Affiliate support, I often am on the road, observing how each community customizes the culinary experience for residents. Kendal has 10 communities operating across eight states, each uniquely integrating and applying resident feedback.
- Barclay Friends in Pennsylvania recently learned that resident family members and guests desired a casual fare that allowed for community seating and gathering. This feedback led to the addition of a micro-market offering snacks, coffee and communal seating.
- Kendal at Ithaca in New York has substantially grown a partnership with Ithaca Coffee for local coffee or Ithaca Bakery for baked goods options. Through the new campus restaurant, Ithaca Falls Café, residents feel reassured they are supporting small businesses and enjoying the unique character of the Ithaca community.
- At Enso Village, incorporating local brands and organic produce is a No. 1 priority for residents. The campus started an organic Kitchen Garden in its first year and is integrating its fresh herbs, broccoli, cabbage, romaine and other crops to feed the community with chef-prepared creations sourced directly from its own campus. Enso Village also prides itself on offering wine and proteins sourced from Sonoma County.
The ability to pursue those options — far beyond a cookie-cutter approach to culinary services — is where the Kendal team can offer consultation and cost-savings suggestions, acting as a supportive partner. Across the system, using some of the same systems, such as group procurement, creates cost and support efficiencies, making communities in the Kendal system more competitive than entirely independent sites.
Instead of a corporate office designing menus and creating standardized approaches for procurement and capital improvements, there is a focus on cost-saving and efficiency, leaving local market demands to individual communities.
Although menu selection is left to individual communities, there are some areas where standardization absolutely makes sense. Take point of sale, or POS, for example.
About two years ago, a committee including culinary teams from all 10 Kendal communities showed the need for an updated POS system and other connected services. After months of evaluation, Cubigo emerged as the winning choice, proving to be cost-effective and providing needed flexibility and customization.
Evolving over time, together
As colleagues in the senior living field already know and appreciate, the Baby Boom generation has different demands and preferences compared with previous generations. As a system, Kendal focuses on adhering to its values while actively listening to residents’ needs and anticipating future desires. Like any business function, it is essential to remain flexible and adaptable to changes in style, technology and staffing options.
Yet, regardless of how the operational side of senior living dining may change, Kendal believes that residents will always seek distinctive, locally inspired culinary experiences. By advancing local ownership and incorporating resident feedback, Kendal ensure that each community stays connected to its unique identity. In fact, standardizing back-of-house operations and minimizing costs enhances culinary independence at the community level.
To learn more about Kendal visit Kendal.org.
Christian Ramsey is director of operations at The Kendal Corporation, overseeing operational strategies to improve communities and services for older adults. With 20 years of experience in senior living and hospitality, he leverages his expertise in culinary management, procurement, kitchen design and operations. Prior to this role, he was director of hospitality services at Collington, a Kendal affiliate, and held leadership roles at Bravo Brio Restaurant Group and Westminster-Canterbury.
The opinions expressed in each McKnight’s Senior Living guest column are those of the author and are not necessarily those of McKnight’s Senior Living.
Have a column idea? See our submission guidelines here.
