Category: Senior Care

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Casters 101: Everything You Need to Go

Casters 101: Everything You Need to Go And equipment that doesn’t have solid, durable casters might not be capable of reaching those far-off locations to achieve mobile service.

If we all agree that mobility and versatility are desired benefits in a foodservice operation, we can also agree that it’s casters that can help make everything go as it relates to mobile foodservice.

In most cases, whether it’s a mobile serving cart or a tray rack, the casters are the only things that are grounded, so it’s important to make sure the journey is as easy as possible.

Before we get into the details on casters, we need to consider the challenges presented when using mobile foodservice equipment.

Depending on the type of operation, units might need to be moved all the way across a property or even a college campus. There could be a combination of gravel paths, bumpy sidewalks, and even grass to navigate. And equipment that doesn’t have solid, durable casters might not be capable of reaching those far-off locations to achieve mobile service.

Let’s take a look at the different things to consider when looking for mobile foodservice equipment that gains its ability to go from casters.

CASTER COMPOSITION

Casters can be made of different materials, and each has its own unique set of benefits. Some are better for rolling on carpeted surfaces, while others are better for outdoor applications. If the goal is to move serving carts outside on sidewalks or driveways, fully pneumatic casters with treads are the best option. Semi-pneumatic casters are great for carpeted surfaces, while hard rubber casters are great for staying within a kitchen. For the best versatility, polyurethane casters are typically the best option.

CASTER SIZE

The next question is size. How big should casters be? The most common size of foodservice caster is five inches, but as a rule of thumb, the heavier the equipment being moved, the larger the caster. When casters are larger, it makes moving them easier, especially for heavy loads.

BEARINGS

While some smaller foodservice equipment and supplies such as mop buckets might have plastic bearings, heavy-duty equipment like serving stations and tray racks should have heavy-duty, metal ball bearings for adding durability.

ROTATION

For equipment that is being steered across a room or even across the property, it’s highly recommended that at least two of the casters have swivel capabilities to make movement easier. Steering a unit with four fixed wheels is nearly impossible, so using swivel casters makes tight turns a lot easier.

BRAKES

Brakes or stops are a great way to prevent accidents and keep units locked down in a single location. Especially when units are large and heavy, having the ability to slow them down when descending a hill, or being able to lock them in place once service begins, can be a great benefit. Brakes help.

Learn more about casters from an expert at Lakeside.

Book time with one of our representatives today and discover why we use heavy-duty casters on all of our equipment to ensure longevity and durability.

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It’s a Setup: Layouts Where Linenless Equipment Steals the Show

It’s a Setup: Layouts Where Linenless Equipment Steals the Show

We’ve already detailed how linens can create extra costs for foodservice operations. Whether it’s in a hotel banquet room, a restaurant, or even on a college campus, the use of linens – while elevated – can actually bring down an operation’s bottom line.

Once an operator or foodservice division runs the calculations and determines the lifetime costs of linens just aren’t worth it, the next step is to decide how to move away from them. And then once an operator selects the right type of linenless serving solutions to make the lineless transition easier, the final step is to determine where to set up the points of service.

Ideation for Linenless Foodservice

AL FRESCO

Take foodservice outside. This has been the theme for the last 18 months or so, but outside dining opportunities were very popular well before Covid. The problem has always been setting up the points of service, and getting those points of service to the right location. When an operator has a foodservice kiosk with the ability and durability to move it poolside or across campus without the need for linens, it makes outdoor food and beverage options not only attainable but desirable.

LOBBIES

Hotel lobbies are one of the main differentiating advantages over personal home rental services like Airbnb and VRBO, and for hotel foodservice operators looking to increase sales, they can be transformed into points of sale with the right equipment. From a wine cart next to the fire on a warm night to a grab-n-go service for busy business travelers, there are always great ways to transform lobbies into much more than just a hello or goodbye.

HALLWAYS

Whether it’s a long corridor in a convention hall or outside classrooms on a college campus, hallways are a great place to consider service without the need for linens. The one great advantage they have is foot traffic, so why not take advantage of it by providing thoughtful foods and beverages?

AT THE GAME

Speaking of foot traffic, consider the amount of foot traffic seen on a stadium concourse, quad on campus, or any surrounding area to a large event like sports or concerts. With an endless amount of mobile retail opportunities for concessions, merchandise, and souvenirs, or a combination of all three, dirty linens would only hamper point of sale success. All the more reason that operators are big fans of linenless equipment.

Do any of these locations sound like future points of service?

Lakeside and our collection of brands comprise a range of linenless serving solutions that can fit just about every occasion. The trick is finding the right type of unit for current and future needs, and we can help by going through a catalog of considerations. Start your search for linenless foodservice solutions today by talking with one of our experts.

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Bottom Line Booster: Linenless Serving

Bottom Line Booster: Linenless Serving

Americans are quitting their jobs in droves.

In fact, many are calling the current labor shortages The Great Resignation as more and more people are looking to earn their green in greener pastures.

But the reality is labor has been a challenge for much longer than the last few months for hospitality foodservice, restaurants, caterers, and other types of operations.

Even before the pandemic began, staffing was one of the top challenges foodservice operators faced. Now, as we emerge from the pandemic, it’s the top one.

Even in the current climate of rising costs and supply chain issues, three out of four operators say recruitment and retention is their toughest challenge according to the National Restaurant Association’s 2021 State of the Restaurant Industry Mid-Year Update. 

This has many hotel and hospitality foodservice operations looking for answers and solutions. One option is to consider a linen service, which can be even more expensive. The other option is to just pull the tablecloth off the table altogether.

Reduce Staffing Needs and Boost Your Bottom Line

Linens. The bottom line is they’re expensive, and they can impact your bottom line. From staff hours required to prepare and store them to the expensive utility costs that come with cleaning, linens can be a drain on profitability, and when you add up the lifetime cost of linens.

Many operators are looking at linenless alternatives that won’t impact the elevated aesthetics that linens provide, and our team at Lakeside has come up with some great solutions.

Lakeside’s Traveler Series Serving Tables

Create the ideal serving table to match the aesthetic of just about any operation with the Traveler Series. With 12 different laminate finishes and the ability to easily move tables throughout the property, operators can drop the linens while also adding mobility to the point of service.

The Key to Linenless Service…

… is to make sure the units you use will elevate service in the same way a white tablecloth can, without all the overhead that linens require. With solutions from Lakeside, we can help.

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Worth the Wash? The Lifetime Cost of Linens

Worth the Wash? The Lifetime Cost of Linens

As the years add up, so does the cost of using linens in hospitality and conference center foodservice operations. Depending on the size of the facility and the volume of events, it can literally cost thousands of dollars annually to purchase and maintain linens, and that doesn’t even include the additional labor costs. When you add those years up, the numbers can be staggering.

So, what are the alternatives to using linens? Why are they used in the first place? And what are the important considerations when going linenless in a hotel catering or banquet service? Let’s take a look at the three most important details.

AESTHETICS

It’s important to begin with the reasons linens are used in the first place. Simply put, linens add an element of refinement to a service. They look nice and are aesthetically pleasing, so operators use them to elevate an event.

MOBILITY & VERSATILITY

Linens are also popular because they can convert tables or serving stations in any location into a point of service and do it in aesthetically pleasing ways as mentioned above. The point is buffets and serving lines aren’t always in the same places, so linens are mobile, so to speak.

STORAGE & SPACE

Lastly, linens are easy to store and don’t require a lot of space when they’re not in use.

The Benefits of Linen vs. the Alternative

The reasons linens are desirable are obvious. We all love refined service when we’re at a wedding or an important catered business function. But this is from the guest perspective. What about the operator?

As we mentioned, linens are costly and require a significant amount of labor to keep them clean. Cleaning requires either the ability to wash them in-house or use an expensive service. When linens are cleaned in-house, water and electricity usage climbs. It can literally translate to thousands of dollars in cost.

There are alternatives, though, that still meet the benefits listed above, and one of those solutions is the Traveler Series Serving Tables from Lakeside. These durable units do not require the use of linens and can be easily moved throughout the property. Let’s look at the Traveler Series through the lens of the benefits.

AESTHETICS

Lakeside’s Traveler Series Serving Tables come with beautiful laminate finishes. With 12 optional laminate top finishes and even more solid surface finishes available, operators will find an aesthetic that matches the existing space. From Victorian Cherry to Sand Stone, the looks are as varied as the guests who will use them.

MOBILITY & VERSATILITY

All units come with durable casters that allow for transport across the property. This means just about any area of a hotel or conference center can be turned into a serving station in a matter of minutes simply by rolling a table into place. Units come in various sizes, too, from 30-inches all the way up to 60.

STORAGE & SPACE

The Traveler Series Serving Tables can be purchased as nesting tables with the option for two or three different heights. This makes storage easy while also providing an added level of versatility.

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The Environmental and Financial Impact of Foodservice Linens

The Environmental and Financial Impact of Foodservice Linens

When we think about linens, we often envision the white tablecloth in a fine dining restaurant or the hundreds of cloth napkins at a business banquet, or even the coverings on a serving line. While they can help create an aura of elegance and refinement, the reality is linens can have a negative impact on the environment, which in turn can have a negative impact on a foodservice operation’s bottom line.

Buying linens isn’t just the only expense. It also costs money to use them and keep them clean, and those costs can be quite expensive. Just consider an Atlanta area restaurateur who spends roughly $2,000 per month on linen costs spread across six different locations.

What are the reasons linens are so costly? The same reasons they can also have a negative impact on the environment — utilities.

As energy prices rise and water becomes scarcer, it’s going to cost foodservice operators more and more to operate a business using linens. Energy uses more of our natural resources, and just one look in the newspapers in the American Southwest is all that’s needed to see just how important water is today.

Of course, operators also need staff to help set up, break down, and clean linens. In today’s environment, staff is harder to find than ever, particularly in the foodservice industry. This creates an additional burden for operators who are looking to add fine white to a food serving line.

Whether it’s in-house staffing that can be hard to find or expensive linen services, foodservice operators are now looking at other alternatives to traditional linens that can consume resources and finances.

What are the alternatives to linen?

More than just about anything, linens are used for aesthetics to create an air of refinement. Whether it’s tables or buffet serving lines, when operators use serving stations that meet visual standards and can complement the overall décor of the room, it goes a long way toward the elimination of linens. Look for serving stations that have a variety of aesthetic options, or even better, that provide the level of customization needed to create the desired look.

Lakeside has solutions specifically to help erase the need for linen by providing functionality, durability, and a level of aesthetics that will enhance any serving line situation.

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Finding Comfort, and Profitability, in Mobile Coffee Stations

It’s 3 a.m. in the maternity ward of the nearby hospital. An exhausted, soon-to-be father going on 36 hours of no sleep is making his way down the hallway to grab a cup of coffee to keep him alert when he needs to jump into action to help his wife.

Meanwhile, in the lobby, an excited set of grandparents arrive, ready to start their day with a hot, fresh cup of coffee, eagerly awaiting the arrival of their grandchild. While seemingly insignificant, those cups of coffee carry an enormous impact on these hospital guests seeking comfort when they need it the most.

It’s well known that foodservice plays a critical role in hospital and healthcare operations. Not only is food and beverage critical for wellness, but it can also provide comfort to both patients and visitors alike while creating profit points for operators. A hospital’s overall satisfaction ratings are largely dependent on how foodservice is perceived, and those same satisfaction ratings play a key role in an operation’s reimbursement rates.

More and more hospitals and healthcare establishments are turning to alternative points of sale as it relates to food and beverage, using otherwise unprofitable parts of a hospital and turning it into the potential for profits. Kiosks and mobile serving units are a big part of this equation. This brings us back to that cup of coffee.

Coffee Kiosks Provide Value and Profit

More than just about any other type of food and beverage operation, coffee kiosks will generate interest amongst hospital guests and visitors, but what considerations do operators need to determine before initiating a kiosk coffee program that results in high patient satisfaction?

MENU

What styles of coffee beverages are being served, and will there be additional food items or other types of beverages on the menu? This is an important determination that will impact just about every other decision, from the type of kiosk cart being used to the ordering and inventory process. Using just one espresso machine? What about syrups and other extras to add to guests’ drinks? Think about both the menu you plan to serve and the space you have to serve it.

LOCATION

Next, where will the cart be located, and is it important to be able to move the cart from place to place throughout the day or week? Again, this will impact that type of cart being used, as well as other factors such as service hours. Looking for flexibility as to where you plan to offer your coffee service? Consider portable, mobile coffee counters that can move through hallways with ease, with plug-and-play functionality.

SERVICE HOURS

Service hours are important from both a staffing and a menu perspective, as this can change depending on the certain type of daypart. At the same time, service hours will determine where coffee stations should be located. For example, if a coffee kiosk is operational 24 hours a day, during the nighttime hours, it should be located in a place where it won’t disturb sleeping patients. Lobby coffee kiosks will likely result in the highest traffic of guests, so refrigeration and sinks may be additional components to add to a kiosk, as opposed to a self-contained smaller counter.

Healthcare Foodservice Is Interdependent

As you can see, the three factors above are all interdependent on one another. Hours of service will impact location and menu and vice versa. Regardless of the decisions on the above, though, the one important factor that might provide the versatility to run an operation as desired is the actual type of kiosk being used. In healthcare, it’s important to be flexible, ready at any moment, and provide comfort when it’s needed most. Your coffee station should reflect those same characteristics.

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What Are People Saying About the SuzyQ Meal Delivery System?

What Are People Saying About the SuzyQ Meal Delivery System?

For directors looking to improve quality of life and staff morale in a senior care or long-term care community, reconsidering foodservice can be a viable option.

For many reasons, the SuzyQ meal delivery system can help on these fronts, but sometimes it helps to understand why and to hear what others are saying.

Let’s review some popular sentiment on the SuzyQ:

Residents love the SuzyQ.

In many cases, long-term residents are slowly being stripped of their ability to choose. On the flip side of that, SuzyQ can actually provide choice by allowing residents to be in charge of their own selections during mealtimes.

“Residents have choices at mealtimes, limited but at least it is a choice. They can specify how much they want, ask for a second helping, eat pudding every day if they want. Patient meal satisfaction has greatly improved and family members rarely express concerns relating to meal service in the dining room.”

Being able to choose individual items makes mealtimes more enjoyable instead of seeming more regimented. SuzyQ also provides the opportunity for resident-staff interactions, giving residents the ability to talk about food options and even make a new friend. Residents can get access to a variety of intriguing textures, flavors, and aromas at each meal. This creates excitement and can make mealtimes what they’re supposed to be — the most enjoyable parts of the day.

“Comments have included; ‘treated special’ and ‘feel like royalty’. Review of the satisfaction survey results from residents and families indicated an increase of the satisfaction level of the quality of meals to 73%. Food complaints regarding meals on the three halls using the system are non-existent. ”

Staff love it, too.

One clear result of the SuzyQ is staff love it, as well, in large part because it increases the opportunity for interactions with residents. Hint: residents aren’t the only ones who enjoy and benefit from this. When this type of service is facilitated, staff get to see residents as real people with unique likes and dislikes rather than an anonymous room number or dietary code.

“The foodservice staff have a relationship with the residents, enjoy the interaction, and experience greater job satisfaction.”

Many staff testimonials mention how much staff members enjoy the interaction with the residents and how it results in greater job satisfaction, but staff also love SuzyQ because it can help reduce waste. Recent patient satisfaction surveys indicate this type of delivery is well-received.

“’I enjoy the new food service method of receiving food’ and ‘I prefer the new food cart; I feel good about the reduction in waste’ are two of the many favorable comments we’ve received. It has been a positive experience for the foodservice staff too; ‘It has  given us an opportunity to interact with the residents at a more personable level. We have observed a significant reduction in food waste with our new SuzyQ cart. We are giving the residents only what they want for the meal, so we are seeing a lot less waste. We are pleased with the new meal delivery service and look forward to providing our residents with many more SuzyQ opportunities.’”

They save money and provide important ROI.

As we just mentioned, staff love SuzyQ because the meal delivery systems result in reduced food waste. It’s depressing to send out carefully prepared food only to see a substantial portion of it return uneaten. Not only is this demoralizing for the kitchen staff, but the tremendous amount of food waste is also a drain on the dietary budget.

In their testimonies, quite a few kitchen managers described how much less food waste there is with the SuzyQ. Because residents can specify the amount of each food item they select, more of them actually finish their meals. Getting seniors to eat more is always a bonus!

“The food waste has drastically decreased at my site, as well, which means the residents are eating. There has been a noticeable increase in the amount residents are consuming because now they get to eat what they want to! At each meal we begin with a beverage cart, we set up everyone with placemats, cutlery, water and any additional drinks they would like.”

Is SuzyQ the right solution for your facility?

With significantly hotter food, 30-50% less food waste, fast and efficient staff teamwork, and an improved resident-focused dining experience, SuzyQ meal delivery systems are proving to be an operation-transforming piece of equipment, as you read above. But what about your facility?

To discover the potential ROI of a SuzyQ for your specific facility, we’ve put together a calculator to help you understand the full savings potential of these meal delivery systems.

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Reimagining “All-You-Can-Eat” in a Post-Covid World

Reimagining “All-You-Can-Eat” in a Post-Covid World

The world is starting to open back up, and so, too, are our beloved restaurants and foodservice establishments.

We're all grateful for this, especially knowing that while it may take some time, things should pretty much return to normal -- eventually -- in a post-COVID world. There is one type of operation, though, that still might look a little different.

Buffets.

Many consumers have stated they wouldn't feel comfortable going back to such open settings that allow anyone and everyone to grab what they want whenever they want. The once-beloved tradition is simply not feasible in current times and may not make a true comeback for years to come. So, how are restaurants and hotels recreating the buffet experience?

PIVOTAL MOVES

While all-you-can-eat is often associated with buffets, it doesn't have to be. Some restaurants have been using this model forever, most notably Korean BBQ service. K-BBQ has gained popularity with the rising trend of Korean cuisine, and this model offers all-you-can-eat servings that are personal to the individual table. Consumers will order from a specialized menu, paying a flat rate and the dishes will be delivered to their table rather than going to a buffet.

This has been shown to be successful in K-BBQ settings and many restaurants are using the method to transition their services. By offering an “endless supply” of selected dishes, customers are able to still get the all-you-can-eat experience without the fear of cross-contamination.

This style of service also requires moving foods from the kitchen to the tableside while preserving safety, freshness, temperature, and quality. With the right food delivery system, operators can not only serve amazing foods but also reduce the potential for food waste by rationing serving sizes.

MOVING THE SOCIALLY DISTANCED LINE ALONG

No restaurant is escaping the transition of re-opening unscathed, and that's part of why many businesses are relying on disposable items so heavily for to-go orders and delivery services. Unfortunately, that's not exactly cost-efficient and adds an extra layer of labor to the daily list of tasks. One solution that vendors are finding success with for maintaining a somewhat buffet-style service is by mimicking cafeteria lines.

Consumers are encouraged to socially distance in lines, but they can experience an almost traditional buffet by moving through an assembly line. While in line, they can choose from pre-assembled plates from the menu or encounter staff-served options that don't require any consumer engagement with serving utensils.

Serving lines and foodservice solutions are a critical component of this type of service. Units that are easy to configure, provide visibility, ease-of-use, and are easy to clean can help make operations more efficient and profitable.

ORDER UP

In addition to utilizing Korean BBQ settings and Cafeteria line styles, buffet models can benefit from ordering directly from the table. This would include a tablet or mobile device that allows customers to quickly review the menu and place their orders. The virtual order is then sent directly to the kitchen to begin preparation and helps create a hybrid of ordering on the go while still enjoying the dine-in experience.

This solution may also assist in offsetting some labor costs, reducing the number of front-of-the-house staff needed on shift. Staff that are serving would focus more on seating customers and delivering orders rather than constantly taking orders and checking on tables.

STAY UP TO DATE WITH THE LATEST FOODSERVICE TRENDS

There's no single direct solution to getting back to normal, and the truth is that the current day foodservice is creating a new normal. With modern-day technology, adjusting to local mandates and re-imagining the industry's day-to-day setup is constantly changing.

Our goal at Lakeside is to keep you informed as well as provide you with serving stations, portable serving carts, serving lines, countertops that bring you innovative solutions for a post-COVID experience. The all-you-can-eat buffet tradition might look a little different from now on, but you can still create that sense of enjoyable engagement for consumers dining with you.

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What to Expect from the Post-Covid Labor Crunch

What to Expect from the Post-Covid Labor Crunch

After laying off a huge number of staff members, the foodservice industry is now struggling to find and hire labor.

In some ways, the shortage in staffing has created a sense of panic in regard to how the foodservice industry and restaurants will move forward. For smaller businesses, it can be difficult to compete with larger chains that are now offering monetary incentives to entice workers. The industry will move forward just like it’s always done, and here are a few important factors.

WHY ARE WE FACING A LABOR SHORTAGE?

At the start of the pandemic, many cities mandated lockdowns that shut businesses down completely or dwindled services to curbside pick up and delivery. This had serious impacts on the workforce, with millions of workers being either laid off or furloughed during the heart of the pandemic.

For those who remained, there was certainly the added concern of COVID exposure, in addition to the higher demands foodservice jobs brought over the last year. With so many worried about getting sick and potentially spreading the virus to loved ones, that mentality has continued to some degree up until the present day. Tack on the presence of poor working conditions in some situations, government assistance, and numerous other factors, and the result is an industry now facing a labor crisis. Simply put, the causes cannot be simply put. It’s a complex situation with many facets.

In April of this year, the Bureau of Labor Statistics reported that 266,000 jobs had been added throughout the economy. While many people have concerns about what to do as businesses re-open, the numbers show that the majority of industries are not experiencing a shortage in labor. It’s mostly targeted towards the leisure, hospitality, and foodservice sectors.

WHAT CAN WE DO TO ENCOURAGE HUNTING WORKERS TO APPLY?

Due to the shortage of staff, many foodservice operations are unable to fully open back up and some have even begun to cut back hours to try and offset the frustration. Many employers are having trouble getting people to show up for actual interviews, and when smaller businesses are unable to offer monetary incentives, updating SOP’s and providing transparency can help.

People are looking for safe conditions that provide them with reassurance in the workplace. This means being fully open about what you’re doing to protect employees. Adding in additional cleaning and updating kitchen or in-house equipment with hand sanitizer stations and more have been key turn solutions to encouraging many workers to ease their way back in.

RELIABLE EQUIPMENT TO HELP EASE THE STRAIN

The labor shortage isn’t only impacting the operational process for restaurants. It’s leaving the few workers on shift exhausted from overtime and lack of help. Fortunately, digital solutions and technology are making waves in easing the pressure from staff and providing a sense of functionality. Mobile ordering and apps that allow consumers to place orders directly from their table are allowing employees to focus more on cleaning and serving rather than constantly seating or checking on guests. This has offered phenomenal assistance in allowing workers to do their jobs without becoming overworked.

Other options include portable serving carts or pick-up cabinets to assist in providing options for hungry consumers, effectively changing the points of service. This equipment ensures that multiple orders can be taken care of at once, and it provides security to the customers that placed the orders. With the help of durable and reliable equipment, many foodservice operations are gaining some structure again.

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3 Phrases to Remember in Senior Care Dining

3 Phrases to Remember in Senior Care Dining

Foodservice in a senior care community or nursing home can be a tricky balance. On one hand, you have to make sure meals are safe and nutritious for residents. On the other hand, you have to empower residents to make decisions on their own. In reality, these two things don’t have to be in opposition to one another.

According to the Pioneer Network’s New Dining Practice Standards, food and dining requirements are core components of quality of life and care in senior care communities. Let’s go through three important phrases from their findings and see why.

STATEMENT 1: Choice of food has a tremendous impact on quality of life.

In fact, some say it actually defines it. Food can provide many amazing benefits, and those positive attributes begin with choices. Ask a few simple questions. What does the resident want? For example, how did they do things before moving in, and how can those things be replicated within the community’s foodservice program? What to eat, when to eat, where to eat, and with whom are all important things to determine. Provide real choice, not token choices like the difference between hot and cold cereal.

STATEMENT 2: We do not assume that just because residents may not be able to make a choice in some parts of their lives, they cannot make choices related to dining.

When both residents and staff are well-educated on matters of choice, when staff are trained to look for the right things, and when residents have consistent relationships with staff members who can advocate for them, even residents with impaired decision-making capabilities, can experience choice as it relates to dining. Studies show that cognitive impairment does not impact choice-making, and people with mild to moderate cognitive impairment can still provide input on food choice and successfully and make many of those decisions.

STATEMENT 3: Mealtime dining studies provide evidence that enabling residents to choose what they want to eat at mealtime does not result in negative nutritional outcomes.

In fact, it’s quite the opposite. When residents have choice at mealtimes, it actually enhances the nutritional impact of meals. Even more important, it increases not just resident satisfaction, but also the satisfaction of staff, caregivers, and family members.

 

Lakeside is here to help improve your Senior Care Dining operations with various product solutions! The Suzy Q cart is the ideal solution for providing a person-centered dining environment for senior care communities!