Many senior communities are migrating their dining approach from a meals-based plan to a flexible program, allowing the dining operation to become more efficient and residents to exercise more choice.
Whether you refer to it as “dining dollars” “flexible spending,” “points” or by some other name, it is important to price your menu items correctly!
The webinar will be led by Schelley Hollyday, principal of the Hollyday Group and a 25-year veteran of the senior living industry. She will review you how to cost and price your menu items for residents and guests.
Schelley Hollyday is a graduate of the Hotel School at Cornell University. She has worked with more than 300 senior living communities and continues to do extensive research identifying best practices and hospitality trends.
Schelley will also be on hand for a chat session at 2 p.m. Friday, October 4th, the next day, to cover any follow-up questions that may be left over. That session will be open to the first 15 people who sign up.
Copyright © 2017 - 2019 Senior Dining Association INC. - All Rights Reserved.