Every business today faces the challenges of rising inflation, expanding operating costs, and ongoing labor challenges, including senior living communities. For operators, raising rates has traditionally been the go-to way to balance budgets. But at what cost? Will this impact the slow but steady census growth we saw in 2022?
As 2023 unfolds, what will be the trends and innovations experienced by those in the field of Senior Living and Hospitality?
CapEx is actually short for capital expenditure and refers to funds that a business spends to acquire, maintain or improve long-term assets. This form of company spending is considered an investment that adds economic benefit to operations through increased efficiency or capacity. Long-term assets are usually fixed and non-consumable.
Creating a great foodservice experience at your senior living facility is a team effort. From the executive director to the serving staff, everyone plays an important role. Too often, executive directors who do not have a background in foodservice will focus their energies elsewhere, but your presence is a critical piece to making your food and beverage operations a success.
There are many innovations in equipment that help combat the challenges of the current labor crisis. Smart equipment that makes use of the Internet of Things (IoT) technology, equipment featuring automated processes, and robotics are all part of today’s kitchens. Integrating these types of new equipment into your operation can make the kitchen a more pleasing environment to work in, ease workloads, and improve efficiencies.
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.
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.
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.
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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