April 8, 2019
Read an excerpt below from Senior Living News in which Cheryl Slavinsky discusses the amazing Dining program at Lenbrook.
Felecia Sveda, Lenbrook vp of hospitality services, likens Lenbrook’s dining program to baseball—bringing residents from the stands to the sidelines to the playing field to create alignment that has had an exponential impact. Dining is at the forefront of The Lenbrook Difference, and it has become a marketing differentiator and competitive advantage.
“Food should bring people together,” said Sveda. “Food here has been a gateway to social confluence, wellness and well-being, enhanced engagement and, ultimately, improved resident satisfaction.”
Executive chef Todd Clements came to Lenbrook from Trezevant LifeCare Community in Memphis, TN, where he directed a food service team of 30. Prior to that, he honed his craft while serving as executive chef at Highlands Country Club in North Carolina.
“We still see trends just a little off center from the marketplace, and we’re always mindful of vegetarians and vegans, gluten-intolerance and allergies, but our residents are generally affluent, lived good lives and just love great quality, thoughtfully prepared food with great service,” Clements said, “And that doesn’t necessarily always mean fine dining.”
Sveda said Lenbrook can attract top chef talent because it gives its chefs total creative reign but also has dietitians to help with prescribed diets.
To read the full article, click the link below: