Volume 1, Issue 3 - April 6th, 2018
Welcome Our Newest Sponsor DM&A
Survey Results
What's the #1 challenge you & your team
need to overcome this year?
8% N/A 

Reduce turnover with a daily dose of recognition, growth & fun!
Our next SDA Chat session on May 2nd we will focus on best practices for Staff Retention. Please join us for this free group discussion.
Space is limited to 15 members only.
SDA Chats
Member Peer to Peer Discussion Group
3 Dining Dialogues at the Hive: Staff Training, Best Practices in Quality, and Corporate Standards

Creating a happy, healthy dining experience for your senior communities takes more than quality ingredients and a qualified cook. It takes planning and effective communication from everyone from the corporate office to the new hire.

Visit us at Booth #1237
SDA's Contest
Getting Staff to Stick

If you have great ideas for employee retention, we want to hear from you!

One of the leading struggles in our industry is staff turnover. Everyone in the community suffers when there is excessive loss in staff: training dollars down the drain, inconsistencies in food and service, stretching existing staff to fill the gaps, unhappy residents.

Do you have great best practice for retention?

Share your proven retention strategies for a chance to win a $250 Amazon gift card.

Start Date: 3/13/18     
All entries are due by midnight on :4/31/18
Don't wait!
Only a few more weeks to enter.
Let's get together in Chicago at the
National Restaurant Association show!
Let us know what day you are attending and
we will schedule a day and time by majority answers.
Are You Attending The National Restaurant Show In May?
Yes - Saturday, May 19th
Yes - Sunday, May 20th
Yes - Monday, May 21st
Yes - Tuesday, May 22nd
Industry Trends
Dining should be an experience

The situation isn't as bad as it once was. There was a time not so long ago when meals were served to residents primarily on trays in their own rooms. Even when communities moved meals to communal dining rooms, they were often still served on...

Read more
Member Introductions
Freddy Perez, Executive Chef

Type of Community: Rehabilitation
Location: Suwanee, GA
Career Length in Senior Living: 4 years
Education: Culinary Institute of America & New York Restaurant School

Chef Freddy Perez
Freddy Perez, Executive Chef
What drew you to senior living?      Coming from a hotel background, I was working a lot of hours. I don't have that issue anymore. I work Monday - Friday and spend more time with my daughter and family now.   

What is your biggest challenge within your current operation? Staffing! High Turnover.

What is your proudest accomplishment in your career? Getting my CDM certification.   

Advice for new chef's starting in the senior dining industry?   There is no half stepping. Meaning- if you're coming in to this business come in with passion and not just for a check.   
Focus on Communicating...
Communicating daily with your team will increase productivity for everyone and yourself.

By empowering employees to be part of the decision making process, you give them a sense of purpose and meaning.
What's Happening in the Culinary World
Food Trends in 2018
Comfort food, colorful food and “fine-casual” are among the year’s predicted food trends.

Customer Service Tip
The Wow Factor
Call for Subject Matter Experts
Senior dining subject matter experts are wanted and needed for upcoming newsletters. We want to hear from industry leaders have to say on the following topics:

  1. Community Garden - Does your operation have a garden? If so, we want to hear about it.
  2. Multiple Dining Options - We want to hear about your program and what makes it shine.
  3. Memory Care Dining - How does your dining program standout from the rest?

To be featured as a subject matter expert or industry leader in a specific topic click on the button below.
Original Price 54.99 
Discounted Price 41.24 
Total Savings of 13.75
" I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."

Maya Angelou

Senior Dining Association | 980-434-1114 | |