3:00-4:00 p.m

80-E. Optimizing Dining Operations Amid Workforce Challenges

A senior living community's dining program shapes residents' daily experience and signals organizational stability and operational efficiency. Unfortunately, high staff turnover, driven by low compensation, often leads to inconsistent service quality and undermines resident satisfaction. This session will provide practical tools to maintain your dining program's quality, consistency, and service standards. Presenters will share management practices—including coaching frontline supervisors and standardizing expectations—that build resilience in dining departments. You'll also learn to improve the dining experience through menu innovations, structured leadership training, outcome measurement, and operational systems that sustain quality. Make your dining experience a reliable, mission-critical touchpoint despite ongoing workforce challenges.

• David Kremer, Executive Director, Legacy Pointe at UCF — Orlando, FL, US
• George Barker, Executive Director, Edgewood Summit — Charleston, WV, USA
• Andrew Leech, Corporate Vice President, Greystone — Irving, TX, United States
• Uwe Rudnick, Regional Dining Director, Greystone — Irving, TX, United States