Senior Housing News May 21, 2024
The rising costs of food have forced senior living culinary teams to get creative with their budgets and operations.
At the root of the issue is the fact that operators must limit the impact of growing food costs to margins without sacrificing overall quality. It’s for that reason that Amy Robinson, national vice president of culinary services at Solstice Senior Living and Integral Senior Living, personally trains culinary staff on how to properly read financial statements and adjust accordingly.
“If they don’t have full access to their profits and losses and their final financials, we’re doing them a disservice,” Robinson said during a recent panel discussion at the Senior Housing News DISHED conference in Chicago. “The better and more well-versed...
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