Like our private prep schools, we incorporate food awareness and educational efforts into senior meal plans, such as sourcing food locally from small farms, cooking in season, and reducing food waste. Campaigns such as What’s Hot and What’s Not? taste-test new dishes with resident seniors for their feedback and input on menu planning. We aim to balance old-time family favorites with new foods and trends, encouraging guests to explore with their tastebuds, discover unfamiliar favorites, and let us know what they think about the food.

However, there are also unique factors to consider when cooking for seniors. Portion size, special diets, and aging taste buds all require an understanding and plan of action. Staying hydrated is another top concern (Epicurean Group specializes in fresh fruit Agua Frescas as one inspiring solution.) 

When evaluating food service for seniors, here are special factors to consider:

What do today’s seniors want from their food service?

Every site has unique needs, and we work together to discover what those are. One trend seniors are asking for is lighter meals with less rice or pasta. They’re requesting meals with a serving of protein, more cooked or small-cut raw vegetables, and almost no starch. (unless it’s a sandwich).

Should the largest meal of the day be lunch or dinner?

Many senior residences offer lunch as their main meal, but our kitchens have found a better solution; we change it up by offering a substantial lunch one day and switching to dinner the next. This way, we accommodate different eating styles, and everyone gets a little of what they want.

How are portion sizes determined and food waste reduced?

Guests can eat as much as they want, but we don’t want to throw away food. Seniors tend to consume less than younger eaters. At our Arden Wood Senior Residence in San Francisco, Executive Chef Sven Dickinson’s solution is to offer residents three portion options: Mini (1oz meat, 1 whole red potato, one broccoli floret.) Small (2oz meat, 2 potatoes, 2 broccoli) or Regular (3 oz meat, 2 potatoes, 3 broccoli).

How does Epicurean Group cater to special diets for seniors?

We design to your needs and offer different plans of service. Vegetarian and vegan options, as well as gluten-free, dairy-free, and nut-free requests, are growing in popularity among seniors, an area Epicurean Group specializes in. Let your account representative know about any special needs, and our chefs will work to accommodate them.

Don’t tastebuds detect less salt and bitterness as we age? What’s the best way to season for seniors?

Our chefs season all dishes, perhaps using a little butter, extra virgin olive oil, or a dash of coarsely ground sea salt.  But we are also aware of health concerns for seniors, so we specialize in using fresh herbs, spices, vinegar, “shrubs,” or juice spritzes to make our flavors pop with less negative health impact. We pay special attention to any special needs and especially hot-spicey foods for seniors. Those who prefer a piquant kick can get spicey served on the side.

Snacking is important. What are the considerations for senior residents?

A concession stand, accessible to all, is a perfect solution when munchies strike. Our seniors like it stocked with chips, peanut butter crackers, and Snickers, as well as fresh fruit and occasionally some hummus and vegetable cups. Of course, cookies are also in high demand. Epicurean Group scratch makes old-time favorites, including Molasses, Snickerdoodle, and Oatmeal Raisin, as well as novel treats like Blueberry or Cowboy Cookies (butterscotch chips, coconut, pecan). “Whatever new cookie we make becomes the rage,” says Chef Sven. “I have plans for a white chocolate cherry oatmeal cookie. When I make it, I know it will become a new favorite.”  These daily treats, along with our Infused (or Agua?) Water and Coffee areas create a great area where our seniors can gather, relax and find a fun and tasty treat!