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SDA Chat: Identifying Hidden Costs, Hidden Revenue in Senior Dining Operations

  • Friday, February 28, 2020
  • 2:00 PM
  • Online
  • 14


  • As senior dining hospitality operators, we have three general cost components: food, labor, and supplies. Have you thought about how much it costs to provide delivery, take-out services, and packaging materials – while also prioritizing environmental sustainability efforts?

    Be enlightened and inspired as Schelley shares her passion for customer service with over 25 years of experience in the senior living hospitality industry. Come chat with us!

Schelley Hollyday, Principal, The Hollyday Group

With over 25 years of experience in the Senior Living industry with a focus on hospitality, Schelley has held senior leadership positions with two national senior services management companies. As a graduate of the Hotel School at Cornell University, Schelley has taken her passion for customer service and hospitality to the Senior Living industry. During her career, Schelley has worked with over 300 Senior Living communities. She is a recognized speaker, including LeadingAge and university lectures, and continues to conduct extensive research identifying best practices and hospitality trends.

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