Senior Housing News Dished 2019
Good food is essential. And especially in senior living where residents are daily repeat customers, it should be fun, too. We’re gathering the leading operators and innovators who are building the future of dining in senior living for a first-of-its-kind event. Here, it’s all about dining—from education to networking, amazing food and a whole lot of fun.
7:30 - 8:30 AM — Doors Open & Breakfast Served
8:30 - 9:00 AM — Keynote Speaker: Sister Madonna Buder "The Iron Nun"
9:30 - 10:15 AM — Panel Discussion: New Dining Formats for the Next Generation of Senior Living Residents From fast casual to flexible menus, this session explores the innovative ways operators are meeting the changing expectations of the modern resident, as well as preparing to satisfy the tastes of future residents. Panelists: Eric Lindholm, National Director, Food and Dining Services, 5 Star Senior Living Jim Freeland, Vice President, Dining and Nutrition, Enlivant Gottfried Ernst, Vice President Hospitality, Senior Living Communities, Green Courte Partners 9:45 - 10:15 AM — Networking Break
10:15 - 11:00 AM — Strategies to Motivate and Retain Dining Staff The session explores unique initiatives and programs that communities are utilizing to engage both their front and back of the house dining staff. Panelists: Stephen Eggles, VP Dining and Wellness Services, ACTS Retirement Communities Aaron Fish, VP Food & Beverage, Civitas Senior Living Steve Sandblom, Corporate Director of F&B, Vi
11:00 AM - 12:00 PM — Lunch & Cooking Demo: Where's the Beef? Plant and Puree Based Dining Strategies Plant-based meats, vegetable-carb substitutes, gluten-free desserts? These dishes may not be staples of your menu now, but vegetable-centric plates and meat reduction are up-and-coming trends you should not ignore! During this demonstration, attendees will get to taste and learn how to prepare these trendy plates. Demonstrators: Dan Burns, Director of Culinary Services, Kendal Corporation
12:00 - 12:45 PM — Panel Discussion: The Race to Evidence Based Memory Care Dining Operators are always on the hunt for new programs, initiatives and environments that support cognitive health. This discussion examines how dining experiences can be a pillar of your memory care program through special staff training techniques, menus, spaces and equipment. Panelists: Robert Bobbitt, National Director of Dining, Watermark Retirement Communities Juliet Holt Klinger, Senior Director of Dementia Care and Programs, Brookdale Senior Living 12:45 - 1:15 PM — Networking Break
1:15 - 2:00 PM — Dining Space Renovation: Balancing Costs and Marketing Efforts Renovating dining spaces are ambitious projects, and more often than not budgets can get away from us. This interactive panel discussion dives into strategies to control costs, maximize space and use the renovation process as a marketing and retention tool.
2:00 - 2:45 PM — Senior Living Meets Retail: Extending Dining Into the Community to Drive Revenue Communities from coast to coast have been opening up restaurants, coffee shops and other campus amenities to the public, hoping to bolster resident socialization and revenues. This panel will discuss best practices in developing public facing restaurants and using food to connect residents with the community. Panelists: LuAnn Thoma-Holec, Principal, Thoma-Holec Design, LLC Cara Baldwin, Vice President of Dining Services, LIV Generations Casey Adams, VP Independent Living, Masonic Homes of Kentucky John Cronin, Principal/ Senior Design Architect, AG Architecture 2:45 - 3:00 PM — Networking Break
3:00 - 3:45 PM — New Pricing and Budgeting Strategies for Senior Living Dining ProgramsDining budgets are a major line item that many operators struggle with. This session aims to explore differing cost-saving models and methodologies, which can propel the culinary experience without breaking the bank. Panelists: Arnold Alejandrino, Regional Culinary Director, Eldercare Alliance Eli Ayoub, Director of Culinary Experience, Pathyway to Living
3:45 - 4:45 PM — Drinks Reception
Frequently Asked Questions
Why should I attend Dished?Dining is the second-largest expense for senior living providers and we LOVE food. Dining deserves its own event as it is one of the most critical components for senior living operators. Join us to help develop the next-generation dining experience and network, gain knowledge that you can take back to your senior living communities.
What's the address?The Chicago Boelter Event Center is located at 1071 W. Division St., Chicago, Illinois 60642.
Where should I stay?If you're attending Dished and looking for overnight accommodations, we recommend Hotel Lincoln, The Robey Chicago or the Hilton Garden Inn.
Who attends dished?Dished is a B2B event for executive leaders in senior living and dining operations. At Dished, you'll find CEOs, Presidents, COOs, Executive Chefs, Dining Directors, VPs of Dining, VPs of Operations and more.
Is Dished really all about dining?Yes! We created an agenda that is 100% focused on dining management and operations. We're bringing the best in the business together to share their brightest ideas to drive senior living dining forward.
Will there be food?Yes! During the event, we'll be serving breakfast and lunch, and the event will conclude with a cocktail reception. You'll also be tasting chef samples/bites along the way. We promise you won't leave hungry.
I would like to speak at Dished. Who do I contact?If you're interested in speaking at Dished, please contact aGkgfCBzZW5pb3Job3VzaW5nbmV3cyAhIGNvbQ== or call 312-281-8802
I would like to be a sponsor of Dished. Who do I contact?Please reach out at aGkgfCBzZW5pb3Job3VzaW5nbmV3cyAhIGNvbQ== or call 312-281-8802 for more information.