Buffet Dining to Full Service Dining Lessons Learned Buffet Dining to Full Service Dining
Three Phase Approach Back of the House Front of the House Evaluate current staff Evaluate equipment Hire key personnel Training staff Develop new menus Test meals (Soft Opening) B Back of the House Evaluate current staff Hire key personnel Training staff Test service (involve directors) Front of the House Weekly and conversation Monthly dinners Monthly bulletin or newsletter Monthly town hall meeting Resident Education
Variety with Appeal Stay away from fancy names and foreign names Ethic and regional dishes may be ok Use comfort foods as your base and expand from there Comfort can have pizzazz, it’s all in the presentation!
Meatloaf vs. Meatloaf
Pork Chop vs. Pork Chop
Chicken vs. Chicken
Back of the House Involvement
Having a voice Create-A-Plate Cooking Shows/Presentations Internal with staff External with vendors or brokers Mini-Food Shows Theme meals