As everything in the past year has been put in a tailspin, one of the most affected areas has been senior living facilities. In order to maintain safety for residents, all operations need to be evaluated and adjusted. What does this mean for menu development within senior living facilities? How has it been affected and what has been adjusted? And as we move into the future, what changes that have been made will stick?
Join us as we hear from those responsible for menu development within these facilities on what they have changed this year and where they see the future in senior living menu development. Get your questions ready to gain insight from these top professionals.
Vice President of Hospitality
Senior Corporate Executive Chef
Tara Fitzpatrick - Moderator
Food Management magazine, Restaurant Hospitality and Nation’s Restaurant News