1. Buffet Dining to Full Service Dining
Lessons Learned
Buffet Dining to Full Service Dining

2. Three Phase Approach Back of the House Front of the House
Evaluate current staff
Evaluate equipment
Hire key personnel
Training staff
Develop new menus
Test meals (Soft Opening) B
Back of the House
Evaluate current staff
Hire key personnel
Training staff
Test service (involve directors)
Front of the House
Weekly and conversation
Monthly dinners
Monthly bulletin or newsletter
Monthly town hall meeting
Resident Education

3. Variety with Appeal Stay away from fancy names and foreign names
Ethic and regional dishes may be ok
Use comfort foods as your base and expand from there
Comfort can have pizzazz, it’s all in the presentation!

4. Meatloaf vs. Meatloaf

5. Pork Chop vs. Pork Chop

6. Chicken vs. Chicken

7. Back of the House Involvement

8. Having a voice Create-A-Plate Cooking Shows/Presentations
Internal with staff
External with vendors or brokers
Mini-Food Shows
Theme meals