Foodservice and culinary team members of today’s senior living communities face many challenges in their work. Residents‘ discerning palates necessitate creativity with seasonal menus and pop-up dining concepts, while staff still need to be able to provide appealing food for those with special dietary needs.
Join our live panel discussion and cooking demonstration webinar on Thursday, June 9 for chefs, general managers, and other key decision-makers interested in learning more about intelligent cooking for senior dining.
This event will feature foodservice and culinary professionals from leading senior dining operations discussing trends they are seeing in their operations and in the industry, followed by a live demonstration designed to show how senior dining kitchens are elevating their foodservice program and overcoming staffing challenges with the use of intelligent foodservice equipment. You’ll see how it’s done and gain some new ideas for your kitchen.
The RATIONAL culinary team will prepare many favorites and innovative menu items right before your eyes. Using the RATIONAL iCombi Pro and iVario Pro, they'll demonstrate live how intelligent kitchen equipment changes your approach to cooking and kitchen management while allowing you to:
Rachel Boynton is Regional Director, Food & Beverage with Spectrum Retirement Communities, LLC and supports communities in Illinois and Colorado. In her role, Rachel develops and creates materials for training programs and rollouts. She also collaborated with Spectrum’s Corporate Chef to create recipes designed for production RATIONAL units, which are then dis in the company’s network of retirement communities. Rachel began working in senior living in 2019 after 15 years in training and management roles in traditional restaurants.
Thad Parton is Director of Culinary Operations for Mather, a unique non-denominational not-for-profit organization dedicated to creating Ways to Age Well.SM Beyond overseeing all culinary operations for Mather’s three senior living communities in the Chicago and Tucson markets—which include a total of 10 unique restaurant concepts as well as health care dining—Thad leads innovations in culinary technology, staff training, and more, including managing an initiative to create and implement a proprietary in-house training program for front-of-house staff. He is currently heavily involved in design and planning for future culinary spaces within the organization.