Serving Senior Living Starts With Understanding Senior Living
Successfully selling and marketing to senior living requires more than knowing your products. Your team must understand how communities operate, who influences purchasing decisions, the challenges dining leaders face, and how to communicate value without relying on a traditional sales pitch.
Senior Dining 101 gives sales and marketing professionals an inside look at community dining operations while helping them develop more effective messages, campaigns, conversations, and relationships.
Who Should Attend
- Sales and business development professionals
- Marketing and communications teams
- Manufacturers, brokers and distributors
- Food, beverage and culinary product representatives
- Equipment, technology and service providers
- New associates entering the senior living industry
- Leaders responsible for sales and marketing strategy
YOU WILL LEARN:
- Senior Dining Operations: Analyzing daily dining operations in various types communities and challenges operators face.
- Meal Plans and Resident Choice: Understanding various types of meal plans from past to present.
- Spend: Discussing food, labor & direct costs and how budgets are developed for different sized communities revenue.
- Revenue Opportunities: Learning how communities can generate revenue internally & externally.
- Senior Dining Trends: Diving into current trends and best practices as modeled around the country.
- Marketing to Senior Living: Learn to reach senior living decision-makers, address operator priorities, tailor messaging, build credibility, and strengthen outreach.
- Round-table Discussion & Networking: Reinventing the role of industry partners supporting senior dining operators and open discussion.
SESSION DATES & TIMES:
1. Thursday, November 19, 2026, 1:00 PM - 3:00 PM
2. Friday, November 20, 2026, 1:00 PM - 3:00 PM
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FACILITATOR:
Harris Ader
Harris Ader has more than 20 years of operational experience in the senior living industry. His extensive background includes experience in contract foodservice management, the national school lunch program, hotels and restaurants. Prior to founding Senior Dining Association, Harris was the Vice President of Dining Service at Senior Living Communities, based in Charlotte, NC. Harris’ areas of expertise include conceptual development, financial and business acumen, organizational effectiveness, project management, talent development and strategic vision & planning. Harris graduated from Johnson & Wales University.
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INFORMATION:
Cancellation: No refunds will be given for cancellations received 5 days prior of the start date. Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email kathie@seniordining.org to cancel your registration.
No-Shows: Refunds will not be issued to participants who do not attend the training.
C.E. Credits - Participants will receive a certificate of completion and a copy of the agenda to submit for C.E. credits
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