Webinar: Lessons Learned: Bringing Cook-to-Order Dining to Higher Levels of Care

At The Chesapeake in Newport News, VA, leadership set out to reimagine dining in higher levels of care through two new cook-to-order concepts. Pier 57, a major transformation in Assisted Living, introduced a fresh, restaurant-style experience with an added display cooking studio and private dining room. In 2025, The Galley opened in the Health Care neighborhood, offering open display cooking and elevated amenities for both long-term and short-term guests. With more than $24 million invested since 2018, The Chesapeake is redefining what exceptional dining looks like across all levels of support.

Takeaways:

• How strong planning, vision, and partnerships create forward-thinking dining venues.
• Key do’s and don’ts from real-world projects that save time, money, and headaches.
• Why shifting from a “dietary” mindset to a true dining and hospitality model transforms perception, boosts satisfaction, and even creates demand — including a waiting list for Assisted Living.

Speaker: David Loop, Executive Director with The Chesapeake