By
FSD Staff
During the recent Association for Healthcare Foodservice Annual Conference in Minneapolis, a session attendee chimed in from the crowd to share the main place she looks for foodservice inspiration—and it wasn’t a fellow senior living community.
The audience member, who was attending a talk on shifts in senior dining, said she turns to college foodservice to get a handle on what’s trending. As a result, the cycle menu at her Philadelphia-area community—which is largely made up of independent living and has a population that’s about 50% baby boomers—features 16 different ethnic cuisines, including Korean.
Reach into retail
In a session on making retail concepts relevant, presenter Cheri Boublis showed attendees just how easy it is to nab a number of ideas applicable to healthcare foodservice while taking part in everyday activities.
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