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Dining Symposium - POSTPONED
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Hope to see you at the upcoming Dining Symposium! Great opportunity to learn a lot and connect with your colleagues.

When: Thursday, August 22, 2019
10:00am - 3:00pm
Where: Arbor Acres
1240 Arbor Road
Winston Salem, NC  27104
United States
Contact: Leslie Roseboro

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Registration Fee:  Members-$125 first attendee and $100 each additional attendee from the same organization.
Fees include all meals and education materials

4.5 NHA



Transforming the Culinary Experience: A How To Guide
Today's senior living consumer is more discriminating than ever. A Life Plan Community can no longer dictate products, services and rules. Consumers today have greater control and more choices for a healthier, more authentic lifestyle. This is never more evident than in the culinary experience in the Life Plan Community. The culinary experience is the number three reason why a potential resident may select your community. This panel including an architect, an operator and a designer will discuss industry trends, consumer expectations, planning and budgets, menu planning and design.
David Segmiller, Principal and Director, Perkins Eastman
Rondi Lavery, Senior Design Consultant, Corsi Associates
Salem Suber, Director of Culinary Services, Southminster

Transforming the Dining Experience, Without Renovating
The focus of our presentation will address the following: - Workforce issues including, recruitment, competency-based training, and retention. - Utilizing technology for scheduling, training, and communication. - Building new dining venues without building new walls. Decentralizing the traditional Cycle Menu creating variety, options, and choice. Updating basic kitchen equipment to produce more, using less labor and space.
Daniel Smith, Director/Executive Chef, CDM CFPP, Arbor Acres
Erin Perkins, Dining Manager, Arbor Acres

Don't Be a DRIP
DRIP stands for "Data Rich Information Poor".  This presentation is designed to provide attendees with a deeper understanding of how to collect relevant data and convert it into usable information within their dining operations, so as to "not be a DRIP"
Kevin Bailey, Sales Director, Gordon Food Services

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