As we continue to review our programs and purchasing patterns to optimize our spending and operating standards, we are focusing on “disposables”. We have established new standards for using disposables in the field, and we are evaluating our order guides in this category. Your SVP will be receiving a file with your disposable spend PPD. In the coming weeks, we will revise our Order Guides to reflect these standards and provide more specifics on the timeline of these changes. We know what really matters – the health and well-being of the resident, and we believe these changes will help improve their overall dining experience.

We are pleased to announce that Nick Wiest has joined Next Level as the Director of Safety & Risk Operations.

Nick brings over 23 years of experience leading food and culinary operations, with 17 years managing Senior Living communities inclusive of long term care, assisted living and independent living. Nick has held positions of Production Manager, Executive Chef, Regional Director of Operations, District Manager for various organizations before joining Aramark as the Resident District Manager at Bloomsburg University in 2019. Nick earned his bachelor’s degree in Management from Revans University and has an Associates Degree in Culinary Arts from the Pennsylvania Culinary Institute.  

Please join us in welcoming Nick to the team and wishing him success in his new role! [email protected]

We are exciting to introduce Walter Frick as our new Culinary Council director! Click here to see his bio. If you have any questions, please feel free to email [email protected] anytime. He’s eager to address questions and find solutions in the field that many of you are facing. 

Walter Frick

FMP,MBA, CDM, CFPP

Culinary Director

Bella Terra Morton Grove in Chicago, IL