Connection Collaboration and Community - Workshop Results - Richmond April 30 2025

Four Questions (Part 1)

1.Event Success

What special food service events have you done in the past year that were a BIG hit? Tell us.

2. Maximizing Choices

How do you maximize and provide daily meal & beverage choices at your healthcare community? Explain.

3. Timely Feedback

What effective ways do you obtain timely feedback on meal satisfaction from staff/ residents/pt/family (outside of resident council mtg?)

4. Best Practices

How does your team stay up to date with Best Practices? What resources do you lean into the most? List

1.Event Success

1. Volunteer appreciation day – mirror charcuterie board

2. Special Meals – Indigenous Day, Cinco de Mayo, Cultural Events - Hyped energy – room buzzing

3. Cocktail hour – custom drinks – every month a different drink

4. IDDSI training with guest speaker – external specialist

5. Cruise week

• 5 ports

• Everyday a new theme / port to visit

• Served a treat, did a dance

• Served two different meals (lunch & dinner) from the country

• Decorated the neighborhoods as a contest for staff (very engaging)

• Morning parade

6. Christmas Party – wine and food pairing (residents & 2 family members)

7. Food fair – vendors came in and provided food selection such as salad and staff and residents were able to create their own salad, while food services provided ingredients

8. Theme Menus

9. Family BBQ

10. Cultural celebration

11. National cuisine

12. Every meal needs to be a success

13. Christmas Tea

14. Food Truck

15. Healthy living

16. Chef demos

17. Camp retreat

18. Resident choice meal

19. Holiday special meals – monthly birthday parties

20. Summer patio BBQ – performers / theme nights / Mexican / Hawaiian

21. Involve residents and families

22. Make puree meals match special meals – dining with dignity

23. Collected recipes from residents

24. Gala events

25. Pub nights

26. Summer BBQ

27. Baking together

28. Movie popcorn

29. Showing off seasonal produce

2. Maximizing Choices

1. Rotating menu – daily menu with choices – 2 choices and special / individual

2. Specials – resident’s choice

3. Seasonal changes

4. Room service app / choices by resident

5. Bistro with coffee / juice / hot chocolate

6. Nourishment Programs

7. Think outside the box – got ideas from residents

• Speak to them in the dining room

• Bring up during activities and social hour

• “Food for Thought” Meeting

8. Three choices for each meal – lunch: soup, main, dessert / dinner: soup or salad, main, dessert or a la carte menu which is anytime menu

9. Pre-setting

10. A la carte menu

11. Pre-pouring drinks

12. Drink carts

13. Protein mapping

14. Know your residents

15. Resident council feedback

16. Switch from assigned beverages to rolling carts

17. Switch morning cereal to be displayed and allow resident choices

18. Two menus each day and four sandwiches

19. Seasonal foods / menus (spring, summer, fall, winter)

20. Suzie Q Cart

21. Pre-shift conversations

22. Menu planning

23. National food days

24. Ethnic celebrations

25. Follow the menus but also provide more variety and flexibility

26. Accommodating patient/resident requests – i.e. – finger foods that can be easily prepared

27. Open to meal ideas – Costco’s style – taste testing and sampling

28. Advanced menu choices

• Assisted living – weekly menu selection

• LTC – “day of” options – paper base

• Beverage, soup, cereal choices – daily cart

• Point of service choice between 2 entrees

3. Timely Feedback

1. During / after walkaround

2. Quarterly surveys

3. Monthly meetings

4. Regular check ins when you see them

5. Resident Council – structure / format / advance prep – get lots of info from these meetings

6. Suggestion box

7. Meal rounds – present in dining room during mealtimes (manager, cook, food service supervisor – good for them to hear firsthand)

8. Cooks serve the meals – accountability

9. Food lottery

10. After service, cooks must go to 2-3 tables and talk to them

11. Three comment boxes around the home

12. Personally speak with residents

13. Resident feedback cards

14. Look for tables / residents talking

15. Waste review

16. Chef in dining room

17. Verbal feedback immediately

18. Care team alerted to pay attention to feedback when new items introduced

19. Face to face discussions

20. Food testing

21. Staff feedback

22. Care conference, meal rounds, waste audits

23. Open doors to family members and residents

24. Frontline staff training – ability to communicate well

25. Awareness

26. Meal rounds

27. Plate waste

28. Track velocity

29. Staff dining with residents

30. Suggestion box – what we hear and what we’ve done

31. Resident requests

32. Open server

33. Suzy Q – make decision at time of service

34. Email vs. family council

35. Bi-annual audit

36. QR code

37. Management visits

4. Best Practices

Four Questions (Part 2)

5. Positive Changes

What positive changes have you made in the quality of food service in the past year?

6. Resident Participation

How do you bring “resident participation” into your meal service? (inside & outside of mealtimes)

8. Actual Birthday

How do you bring dignity to texture modified diets (not the “3 scoop special”) within your serving time restraints?

How do you celebrate a resident/pt’s birthday on their actual day? Tell us exactly what you do.

7. Puree Meals

6. Resident Participation

1. Meal rounds: take their suggestions and follow-up

2. Resident councils: include resident’s own recipes

3. Survey before menu changes: include more favourites and remove their dislikes

4. Retail on the bottom floor to buy their own “groceries” – household model

5. Servers provide options during meal times

6. Family council

7. Resident representative to collect feedback

8. QR code – leave comments

9. Point of service – resident feedback

10. Resident private meeting

11. Need family & resident

12. Special Requests

13. Resident’s choice

14. Submit recipes from families

15. Rec Programs: make salads, fruit salad, baking

16. Cooking show

17. Garden Program

18. Bee Hive: future idea

19. Collect cookie recipes and bake for snacks

20. Suggest recipes

21. Assist with small prep

22. Involvement

23. Secret ingredient box for residents to suggest and use in a meal

24. Residents assist with meal creation and prep

25. Suggestion box from residents to kitchen staff

26. Meetings / demos

27. Talking to residents and families

28. Social media – families

29. Peeling potatoes

30. Organizing condiments

31. Berry picking

32. Culinary competition

33. Making dumplings

34. Baking & cooking demos

35. Kitchen tours monthly

36. Special events: St. Patrick’s Day, Valentine’s Day, Canada Day

37. Musician