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How restaurant trends are impacting dining in senior living

Expert insights from Technomic and Restaurant Business reveal how foodservice is changing in retirement communities. By Patricia Cobe on Mar. 06, 2020

This podcast is brought to you by Campbell's FoodService

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As baby boomers move into retirement communities, operators are facing new challenges in menu planning and development. This generation is looking for a dining experience that is closer to the restaurant experience, offering more flexibility and variety. In this episode of Menu Feed, we talk with Wade Hanson, principal with Technomic, and Sara Rush Wirth, former content director for Restaurant Business and FoodService Director, about the restaurant trends that are impacting and changing foodservice in senior living.

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Pat plans and executes the menu sections of Restaurant Business and FoodService Director and hosts the weekly Menu Feed podcast. She provides in-depth coverage of chefs, trends and menu innovation.
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