In the senior living industry, one of the most hotly debated topics is whether to self-operate your own dining program or to farm out to a food service contractor. Either way, the C-Suite must set clear expectations in order to ensure resident satisfaction and industry compliance.
As a follow-up to last week's episode on managing your own dining department, we brought back 3rd Plus founder/principal Cynthia Thurlow and Culinary Coach Executive Chef/VP of Culinary and Operations Scott Daniels to discuss the ins and outs of contracted dining and how to effectively manage a food operation being run by an outside company.
In this episode, Scott and Cynthia will answer many of the common questions posed to them by clients:
Why should I choose a dining contractor? How do I understand my dining contract? How do I hold contractors accountable? How will the food contractor work with my dining team? How do I get out of my contract if I'm not happy? How much control do I still have over my dining department?
Tune in now for these answers and more!
Links:
www.linkedin.com/company/3rdthird-marketing
#seniorliving #dining #culinary #csuite #executiveleadership #contracteddining #givethemgoodfood
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