Tara Fitzpatrick, Editor-in-Chief of FoodService Director, covers healthcare foodservice leaders’ perspectives on the difference between wellness vs. wellbeing.
Featuring Jill Kuntz, President of Strategic Dining Services, the article touches on technology, programming, and workforce strategies that incorporate wellbeing into senior living.
“Wellbeing as a whole — what does that mean?” Kuntz asks. “Creating programming that drives engagement. A teaching kitchen that meets the needs of all levels of care and an opportunity when residents can engage in the joy of cooking, from making a comforting chicken noodle soup in Independent living, to using it as a social moment in assisted living. And then in memory care, residents have sensory experiences to support them like touching the dough and the memorable smells.”
Hear more from Jill in the full FoodService Director article here.
