Continuing Care Communities Place Kitchens Where Their Client Are

We have all heard “Location, Location, Location!” Continuing care communities have taken this to heart with their food service operations. Traditional foodservice in a CCR could include a larger production kitchen with food dispersed to wings via heated cabinets for serving later and menu selection would be choose from two options the day before. In order the serve the client better in rehab or long term nursing, facilities have brought food and service closer to the client. Please note:

Location – Now smaller a la carte kitchens are located adjacent to where the dining is going on. Frequently you will have smaller kitchen positioned in between the short rehab clients and the longer term assisted living. The downsized kitchen is aesthetically pleasing to the eye. The kitchens have attractive wood grain appliances, solid surface counter tops, and stainless steel countertops. Beautiful to the eye and strategically located, the smaller kitchens give clients a more homey experience, not institutional.
Menu – These smaller kitchens enable CCR’s to deliver menu variety and freshness all right where the customer is. Serving a a la carte menu, guests and residents can select from daily entrees, sandwiches, salads sides and specials of the day. Usually fifty percent or more will order from the a la carte menu and daily specials are very popular.
Quick Cook n Serve Equipment – A smaller compact kitchen can consist of 24” grill and fryer on a refrigerated base, 2 burner gas range, countertop combi oven. Refrigeration includes reach in and glass door display cases. Other kitchens in this paradigm go totally hoodless and use induction cookers and fry foods in their combis. Staffing can be as little as one cook and an assistant depending on the number of clients to be fed.