1. 1st Impressions Quality Value What is important to your customer? ?
Successful Kitchen Operations
What is important to your customer? ?
1st Impressions
Quality
Value

2. Culinary Happy Employees Clean… Pressed…Thoughtful
1st Impressions
Happy Employees
Clean… Pressed…Thoughtful
Dining room appearance
Menu Offerings
Quality
Food Prepared and Served Based on Resident Requests and Expectations
Staff training and development to provide quality service
Quality of Product
Value
Menus and Recipes focused on creating value
Reputable Vendors
Business focused Schedules
Show Stoppers….
Items/events that take place during a tour that makes the guest ask… is this worth the money?

3. Show Stoppers…

4. Culinary Inspection Ready Resident Requests and Expectations
1st impressions
Happy Employees
Fresh/Clean/Organized/equipment/tools
Adult Themed decorations, supplies
Hotel/Resort/Restaurant experience
Quality
Inspection Ready
Resident Requests and Expectations
Staff training and development
Value
Menus and Recipes focused on creating value
Reputable Vendors
Business focused Schedules
Would you rather ?
Food For Thought Meetings
Resident Event Planning Meetings
Service with A smile
New Resident Orientation
Chef/Resident Meetings
Staff Training

5. Health Inspections
Clean
Three Day Supply of Non-Perishable Foods
Menus Planned in advance (24 hours)
Menus kept on file for 30 days
Provide special diets as prescribed

6. Culinary Menus and Recipes focused on creating value Reputable Vendors
1st impressions
Happy Employees
Fresh/Clean/Organized/equipment/tools
Adult Themed decorations, supplies
Hotel/Resort/Restaurant experience
Quality
Food Prepared and Served Based on Resident Requests and Expectations
Atria Resident Discovery ~Learn.Do.Try. Drives Quality Programming
Staff training and development to provide quality service
Value
Menus and Recipes focused on creating value
Reputable Vendors
Business focused Schedules

7. Menu Planning & Portion Control
Culinary Tools to Manage Expenses
Menu Planning & Portion Control
Purchasing
Business Focused Schedules

8. Menus planned in advance
Resident and Employee input
Seasonal

9. Portion Control and Waste

10. The Power of Purchasing – where do you see the differences?
3 communities: * Same Vendor * Like Size *Communities

11. What is being purchased ?

12. Improved Purchasing Saves Money

13. Business Focused Schedules
Scheduling for the needs of the business not the employees
Scheduling Tool & Posting Schedule in advance
PTO, Call Off and Overtime Management
Daily Punch Detail Report Review and Correction
DCS Shift Coverage
Vendor Deliveries

14. Your Turn
Questions and Answers
What’s on your mind?
What causes your kitchen to struggle?