Convivium 10/10/2013. Agenda. Culture Change Serves Up a First-Rate Dining Experience. Why Enhanced Dining. The Business Case. Why Enhanced Dining

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1 Why Enhanced Dining Agenda Enhancing Quality and Presentation of Menu Items Dining Trends in Senior Living Culture Change Serves Up a First-Rate Dining Experience Brit Gala-Ploeckelmann CFSP- Foodservice Product Consultant Oct Why Enhanced Dining Marketability/Increase census Complying with regulations 2 5 Convivium Pioneer Network Providence, Seattle Westminister, Columbus 3 7 1

2 100% 80% 60% 40% Average Occupancy 92.0% 86.9% Marketability: Coffee Bars and Internet Cafes Encourages socializing Creates an area where residents can gather with visitors Attractive marketing for community Inexpensive and easy to implement 20% 0% Early Adopter US Average Data Source: CMS 2007 Nursing Home Compare % 80% 60% 40% 20% 0% Before Culture Change Average Turnover After Culture Change Marketability: Display cooking Infuses the dining room with aroma Creates an enjoyable experience for the resident Opportunity for staff to interact with residents increasing employee satisfaction Induction offers a safe option 9 15 % High-Risk Long-Stay Resident with Pressure Sores 15% 13% CMS Interpretive Guidelines F-Tag 241: Dignity Staff No standing over while assisting 11% 9% 10.6% 12.0% No labeling residents Feeder 7% Early Adopter US Average Data Source: CMS 2007 Nursing Home Compare

3 CMS Interpretive Guidelines F-Tag 242: Self-determination Schedules Resident and family interviews to determine resident exercises his/her choice in bathing, eating, sleep schedule Equipment: Combi-Ovens How a combi-oven works Operates in 3 modes Most versatile piece of equipment Benefits CMS Interpretive Guidelines F-Tag 246: Environment Contrasting colors Dinnerware, tablecloth and food Equipment: Charbroilers Enhances the taste and appearance of meats and poultry Senior living facility example Residents recognized increase quality of food Improved employee satisfaction Enhancing Quality and Presentation of Menu Items Equipment: Carts Equipment Garnishes Less space than permanent buffet units Combi-Ovens Charbroilers Carts Fresh Fruit Vegetables Herbs and Spices Flexibility to multi-purpose your dining room Benefits

4 Display Cooking Fresh waffles Made-to-order omelets Made-to-order sandwiches Pasta bars Garnishing: Herbs & Spices Incorporating spices Substitutes for salt Garlic powder Basil Oregano Powdered lemon rind Incorporating herbs Chives Dill Mint Parsley Rosemary Thyme Garnishing: Fresh Fruit Provides color and accent on the plate - Orange or lemon twists - Kiwi - Berries Garnishing: Additional Tools Garnishing sets Food processor Vegetable peeler Egg slicer Mandolin slicers Garnishing: Vegetables Whole, quartered, julienned, grated, strips, curled or sliced Shred or peel carrots, squash or zucchini and sprinkle on entrée Slice radishes, beets or peppers Restaurant Style Family Style Buffet Dining Dining Trends: Types of Dining Service Resident Choice In-room Service

5 Your Dining Program Weekly Specials Benefits Challenges Solutions Breaks up monotony of any dining program Set up temporary buffets with chafers Create a Sunday Brunch Steps to Implementation 1. Research & pre-select your program 2. Communicate & gain buy-in 3. Customize your program & establish a timeline 4. Prepare for implementation Why Enhanced Dining? Complying with Regulations Marketability/Increase census Direct Supply expertise and experience 5. Implement and continually evaluate 6. Communicate, communicate Starting Point 1. Develop a list of words that describe the perception you want residents to have of their dining experience 2. Develop a list of touch points you need to consider in the dining experience 3. Within each touch point discuss and record ideas that would help that touch point support the experience People will forget what you said, People will forget what you did, But people will never forget How you made them feel. -Maya Angelou

6 ADDITIONAL RESOURCES Reduce Labor Costs & Food Waste While Elevating Dining Foodservice Case Study Serving Up Foodservices Solutions Improving Service and Reducing Cost White Paper Dining Experience Implementation Guide Guide to Increasing Resident Satisfaction and Staying Competitive 67 Brit Gala-Ploeckelmann CFSP Thank You for Your Time! Questions? Oct Disclaimer The materials, comments and other information contained in this presentation are intended to provide general information and not advice about regulations or quality initiatives. This information is not and not intended as legal or other advice, and each situation may vary depending on the particular facts and circumstances. You should not act upon this information without first consulting with qualified legal counsel. 69 6