Blog

  1. 5 Ingredients for a Successful Holiday Season in Senior Living Foodservice Operations

    5 Ingredients for a Successful Holiday Season in Senior Living Foodservice Operations

    We have compiled a list of the 5 key ingredients that will help food and beverage coordinators build a strong relationship with the engagement team that will help you not only have a successful holiday season, but will provide a foundation of communication to continue to host successful events through the coming year.

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  2. 5 Tips for Designing a Custom Tap Handle

    5 Tips for Designing a Custom Tap Handle

    When deciding what to drink, tap handles are the first place a customer’s eyes go to. Today there are so many options for making tap handles that it’s easy to put too much focus on a flashy design, but here are some top considerations that we recommend.

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  3. Managing Your Senior Living Food Costs Like a Restaurateur

    Managing Your Senior Living Food Costs Like a Restaurateur

    Operators across all sectors of foodservice have been battling multiple challenges in recent years, from labor shortages and wage increases to rising food costs. In recent months inflation has added to the struggle, especially since food is the second highest expense of foodservice operators.

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  4. Rusty Staggs

    Project Manager

    Turn Your Vision Into Reality With Proven Experts

    The exceptional design and project management team at Boelter share an unwavering commitment to customer excellence. We're seasoned professionals at what we do. And it shows.

    Boelter's Rusty Staggs
    RUSTY STAGGS

    OFFICE LOCATION: Duluth, Georgia

    MARKET SEGMENT FOCUS: Hospitality, senior living, healthcare

    AREA OF EXPERTISE: Providing customers the highest quality foodservice designs, equipment purchasing and equipment installation services by working directly with the industry’s leading manufacturers to ensure customers can successfully implement their concepts and visions

    RECENT PROJECTS:

    • Crowne Plaza Atlanta Perimeter at Ravinia - Atlanta, Georgia
    • Oklahoma Methodist Manor - Tulsa, Oklahoma
    • Bottles and Bones Restaurant - Suwanee, Georgia
    • Holiday Inn - Katy, Texas
    • Staybridge Suites - Humble, Texas
    • Hotel Indigo - Winston Salem, North Carolina
    • Tru Hilton - LoneTree, Colorado

    YEARS IN THE INDUSTRY: 14+

    We’re trusted by the most successful foodservice brands to guide and equip them in every aspect of their operations.

    Find out how we can partner with you.

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  5. Where Do You Start to Create a Well-Run Senior Living F&B Operation?

    Where Do You Start to Create a Well-Run Senior Living F&B Operation?

    In today’s environment of rebuilding census, hiring and retaining the best people, cost cutting, and supply chain concerns, one of the things that our senior living leaders can often overlook is the need to build a strong foundation for their food and beverage operations.

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  6. Industry Perspective: Dining Experiences at a Senior Living Community

    Industry Perspective: Dining Experiences at a Senior Living Community

    This Industry Perspective details how senior living communities can create a foodservice and dining experience that will enrich resident's lives.

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  7. How to Improve Efficiencies Behind Your Bar

    How to Improve Efficiencies Behind Your Bar

    Bars can be great money-makers, provided they are managed well and working efficiently. Here are some ways to improve your bar's results today.

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  8. Choosing the Right Spirits Glass

    Choosing the Right Spirits Glass

    There are many glassware options to compliment all the different spirits at today’s bars. We believe high-end spirits taste better with the right glass.

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  9. Drink Local: The Benefits of Craft Brewers Guilds

    Drink Local: The Benefits of Craft Brewers Guilds

    Boelter partners with local craft brewers guilds to help promote craft beer and small businesses across the country.

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  10. Fort Lee Dining Facility

    Fort Lee Dining Facility

    In with Citisco, Boelter's Project Management Team enhanced Fort Lee's foodservice operation and provided commercial kitchen equipment procurement, installation and custom fabrication. The end result is a kitchen and cafeteria space that more efficiently serves up to 3600 soldiers, three times every day.

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