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Because the SDA knows the senior dining industry, we understand that time and resources can be limited. Our events are designed to be convenient, efficient and valuable to all attendees.

SDA events will range from short evening events to multi-day conferences – all with the same foundation of fostering the senior dining industry. With a combination of feature speakers, topic-driven round-tables and (of course) great food samples, we will dive deeply into the senior dining market and emerge with great findings for all attendees.


Upcoming events

    • Wednesday, August 29, 2018
    • 2:00 PM
    • Webinar
    • 75
    Register

    The CDA Group is a leadership and training firm that specializes in the field of "Execution Management" which helps senior living executives with organizational effectiveness and strategy.

    Monte Pedersen is the senior leader of the group who has over 35 years of dining services experience in non-traditional environments (college and university, healthcare, business and industry). Monte's ability to work seamlessly within any organization creates a high level of responsiveness from staff members accelerating key learnings and creating greater accountability at all levels. He specializes in working with senior executives of small to middle sized businesses helping them to achieve their strategic initiatives every year while teaching them how to improve on those results allowing them to get better and better.

    Monte will also be on hand for a chat session at 2 p.m. August 30th, 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.

    Learning Outcomes:

    1) The concepts of execution and execution management

    2) Why execution is critical to operational success?

    3) Allowing leadership to successfully link people to strategy and operations

    4) The role that culture plays in developing sound execution and the achievement of results.

    Cost: Members, Free 

             Non-members, $39

    • Thursday, September 13, 2018
    • 2:00 PM
    • Webinar
    • 92
    Register

    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 manage this roll-out wisely. 


    Join us at 2 p.m. September 13 for “What’s your meal plan? ,” a webinar that will show you how to transition smoothly to a flexible meal plan. 


    The webinar will be led by Schelley Hollyday, principal of the Hollyday Group and a 25-year veteran of the senior living industry.  It will teach you how to value your plan and give you a preview of some of your more difficult decisions—for instance, will your residents be allowed to use their points to pay for guests’ meals.


    Other choices in front of you include:

    ·  What other expenses can your residents use their points on (beyond guest meals, these may include cocktails or items at an onsite store)?

    ·  Will you be issuing points every month, every quarter, or on some other schedule?

    ·   How will you approach rollover points?


    Schelley 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.


    She will present case studies of communities that have made this transition, pointing out approaches that worked well and approaches that worked less well. The webinar will end with a Q&A session.


    Schelley will also be on hand for a chat session at 2 p.m. September 14, 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.

    • Tuesday, September 25, 2018
    • 8:30 AM
    • Wednesday, September 26, 2018
    • 4:00 PM
    • Charlotte, NC
    • 25
    Register


    Successful executive chefs must have great culinary skills but even better management skills. We will take a deep dive into planning, time management, leadership development, menu development, purchasing, budgeting, systemizing kitchen operations and more.


    You will learn:

    Food Cost Control: Determining how to manage food costs more effectively. With a keen focus on ordering, purchasing, reducing waste, improper costing, overproduction, using the right product for the right application

    Creating Structure & Accountability: Developing and using systems to increase organization effectiveness

    Improving Consistency: Exploring how operational inconsistencies negatively effect residents & staff. Learn ways to identify inconsistencies in your operation and to develop sustainable systems to maintain that consistency

    Menu Development:
    Learning best practices in menu engineering and increasing choice without increasing cost

    Leadership Development: Developing skills to effectively inspire, direct, and communicate with your staff.  An essential skill of a leader is being a good communicator and a vital part of communication is having great listening skills

    Round-Table Discussion: Brainstorming about industry trends, best practices, retention strategies and shared experiences

    Product Cutting: Learning how to evaluate the best products for your operation by comparing taste, yield and consistency among similar products

    Culinary Demonstration: Engaging in interactive learning to sample new foods that could enhance your menu

    Modified Foods Demonstration: Learning enhanced techniques for making great purees & mechanically altered foods

    Systemizing Kitchen Operations: Comprehensively focusing on developing and using systems to increase productivity, consistency and daily kitchen operations

    Menu & Recipe Development: Exploring best practices in menu engineering, product cross utilization and developing an effective recipe

    C.E. Credits - Participants will receive a certificate of completion and a copy of the agenda to submit for C.E. credits

    Facilitator: Harris Ader, Founder of the Senior Dining Association

    Minimum of 10 participants needed per training class. Location may change if 15 or more register in the same geographical location or an additional class will be scheduled.


    Dress: Business Casual 

    Meals:  A complimentary hot breakfast buffet is included in your hotel rate.  Breaks, 2 lunches, and 1 dinner with the group is included in the training registration.  

    Travel: Round trip travel to Charlotte Airport (CLT) and most cities typically ranges between $250 - $400 plus airline fees.

    Cancellation: A $50 administrative fee & credit card charges will be charged for cancellations. No refunds will be given for cancellations received 7 days prior of the start date. Any cancellations made on-site are not eligible for a refund. Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email sdaevents@seniordining.org to cancel your registration.  

    No-Shows: Refunds will not be issued to participants who do not attend the training.

    Arrival: Please check into the hotel on September 24th. We will begin the training promptly at 8:30am the next day.

    Hotel: HYATT PLACE CHARLOTTE ARROWOOD - 7900 Forest Point Boulevard, Charlotte NC 28273
    Two room types available:
    King Room – featuring one king sized bed - $119.00 per night
    Double Room – featuring two double beds - $119.00 per night
    Each room features a sectional sleeper sofa and each room is subject to 15.25% tax.

    Please make reservations by Friday, September 5th, 2018 in order to obtain the special group rate. You will receive your hotel booking link once you register for the training.

    Hyatt Place Arrowood Amenities: Complimentary hot buffet breakfast * Outdoor heated Pool  * Fitness Center * 24 hour food service * Bakery Café featuring Starbucks coffee and full service bar * Complimentary wireless internet * Business Center 

    • Thursday, September 27, 2018
    • 8:30 AM - 5:00 PM
    • Charlotte, NC
    • 40
    Register


    Ideal for newly hired or seasoned industry executives and asset managers to have a better understanding of the 2nd largest cost factors in a community.


    You will learn:


    Senior Dining Operations: Understanding the ins & outs of daily dining operations in various types communities

    Budgeting & Cost Control: Reconciling food & labor cost and discuss why costs fluctuate & how to mitigate such fluctuation

    Revenue Opportunities: Learning how to maximize your program internally & externally using proven methods to increase revenue in a community

    Senior Dining Trends: Discussing current trends and best practices of communities around the country.

    Round-table Discussion: Talking about about renovations, new construction and general dining operations

    Facilitator: Harris Ader, Founder of the Senior Dining Association

    Minimum of 10 participants needed per training class. Location may change if 15 or more register in the same geographical location or an additional class will be scheduled.

    C.E. Credits - Participants will receive a certificate of completion and a copy of the agenda to submit for C.E. credits

    Information

    Dress:Business Casual 

    Meals: A complimentary hot breakfast buffet is included in your hotel rate.  Lunch and snacks are included in the training registration.  

    Travel:Round trip travel to Charlotte Airport (CLT) and most cities typically ranges between $250 - $400 plus airline fees.

    Cancellation: A $50 administrative fee & credit cardcharges will be charged for cancellations. No refunds will be given for cancellations received 7 days prior of the start date. Any cancellations made on-site are not eligible for a refund. Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email sdaevents@seniordining.org to cancel your registration.  

    No-Shows:Refunds will not be issued to participants who do not attend the training.

    Arrival:Please check into the hotel on September 26th. We will begin the training promptly at 8:30am the next day.

    Hotel: HYATT PLACE CHARLOTTE ARROWOOD - 7900 Forest Point Boulevard, Charlotte NC 28273
    Two room types available:
    King Room – featuring one king sized bed - $119.00 per night
    Double Room – featuring two double beds - $119.00 per night
    Each room features a sectional sleeper sofa and each room is subject to 15.25% tax.

    Please make reservations by Friday, September 5th, 2018 in order to obtain the special group rate.You will receive your hotel booking link once you register for the training.

    Hyatt Place Arrowood Amenities: Complimentary hot buffet breakfast* Outdoor heated Pool * Fitness Center * 24 hour foodservice * Bakery Cafe featuring Starbucks coffee and full service bar * Complimentary wireless internet * Business Center 


    • Tuesday, October 02, 2018
    • 8:30 AM
    • Wednesday, October 03, 2018
    • 4:00 PM
    • Charlotte, NC
    • 30
    Registration is closed


    Engaging training for administrators with all levels of experience in foodservice. Your staff will benefit from our enhanced live trainings on dining operations and best practice round-table discussions. Topics from our expertly-led training classes include industry trends, how to generate revenue, cost control and understanding dining operations.

    You will learn:

    • Understanding industry trends from a dining perspective
    • Rethinking how dining can help grow your top line
    • Enhancing your current dining program by creating more choice without increasing cost
    • Food, Labor and Direct Costs: Understanding how to manage bottom-line costs more effectively and focus on the ins & outs of food cost
    • Meal Plan Options: Taking a look at the various meal plan options used currently by organizations 
    • Staffing Structure: When is it time to change the current structure? Understanding how to evaluate & implement change
    • Dining operational systems: Enhance your community by rethinking systems
    • Improving consistency by creating dining standards and measuring results
    • Branding & marketing your dining program with you menus
    • Creating Synergy in the Community: Exploring ways to systematize and work effectively with all department heads to ensure continuity of service for the community
    • Round-Table Discussion: Talking about relevant topics, best practices and sharing experiences
    C.E. Credits - Participants will receive a certificate of completion and a copy of the agenda to submit for C.E. credits 

    Facilitator: Harris Ader, Founder of the Senior Dining Association

    Minimum of 10 participants needed per training class. Location may change if 15 or more register in the same geographical location or an additional class will be scheduled.

    Information

    Dress: Business Casual 

    Meals: A complimentary hot breakfast buffet is included in your hotel rate.  Snacks, 2 lunches, and one dinner is included in the training registration.  

    Travel: Round trip travel to Charlotte Airport (CLT) and most cities typically ranges between $250 - $400 plus airline fees.

    Cancellation: A $50 administrative fee & credit cardcharges will be charged for cancellations. No refunds will be given for cancellations received 30 days prior of the start date. Any cancellations made on-site are not eligible for a refund. Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email sdaevents@seniordining.org to cancel your registration.  

    No-Shows: Refunds will not be issued to participants who do not attend the training.

    Arrival: Please arrive at the hotel on July 23rd. We will begin the training promptly at 8:30am the next day.

    Hotel: HYATT PLACE CHARLOTTE ARROWOOD - 7900 Forest Point Boulevard, Charlotte NC 28273
    Two room types available:
    King Room – featuring one king sized bed - $119.00 per night
    Double Room – featuring two double beds - $119.00 per night
    Each room features a sectional sleeper sofa and each room is subject to 15.25% tax.

    Please make reservations by Friday, July 6, 2018 in order to obtain the special group rate. You will receive a link to book your hotel upon registering for the training.

    Hyatt Place Arrowood Amenities: Complimentaryhotbuffetbreakfast*OutdoorheatedPool *FitnessCenter *24hourfoodservice*BakeryCaféfeaturingStarbuckscoffeeandfullservicebar*Complimentarywirelessinternet* BusinessCenter 


    • Wednesday, October 10, 2018
    • 2:00 PM
    • Webinar
    • 100
    Register

    It takes a lot to get a senior dining operation up and running. From the ovens and other equipment to the space, supplies and staffing, your dining operation is a major expense.

    So why not use your assets and expertise to bring extra money back into your community?

    Join Senior Dining Association founder Harris Ader for “Making Money with Your Senior Dining Operation,” a webinar that will show you how make the most out of these valuable resources.

    Dining operations offer many income opportunities beyond basic resident meal plans. Your residents, their families and others in the outside community all have needs that you can readily turn into a regular income stream.

    Harris is a 20-year senior dining veteran. He will draw on his own extensive experience to help you understand the myriad ways a senior community’s dining operation can enhance its bottom line.

    Cost

    Members - Complimentary 

    Non-Members - $39.00

    • Tuesday, October 16, 2018
    • 9:00 AM
    • Wednesday, October 17, 2018
    • 4:00 PM
    • Charlotte, NC
    • 39
    Registration is closed
    Interactive training for dining directors concentrating on operational excellence. Topics from our expertly-led training classes include industry trends, personalized community evaluations for creating a baseline of success, reducing inconsistencies & leadership development. 

    You will learn:

    Cost Control, Food, Labor and Direct Cost: Enhancing knowledge of management of bottom-line costs with a focus on understanding, mitigating & reducing waste while increasing productivity and evaluating staffing patterns 

    Creating Structure & Accountability: Conprehensively focusing on developing and using systems to increase organization effectiveness

    Improving Consistency: Exploring how operational inconsistencies negatively effect residents & staff. Gain tools to identify inconsistencies in your operation and to develop sustainable systems to correct the inconsistency 

    Menu Development: Learning best practices in menu engineering and increasing choice without increasing cost
     

    Culinary Demo: Engaging in interactive learning to sample new foods that could enhance your menu 

    Leadership Development: Developing skills to effectively inspire, direct, and communicate with your staff. An essential part of a leader is being a good communicator and a vital part of communication is having great listening skills. 
      

    Creating Synergy in the Community: Exploring ways to systematize and develop a process to work effectively with your other department heads to ensure continuity of service for the community 

    Round-Table Discussion: Brainstorming  about industry trends, best practices, retention strategies and shared experiences 

    C.E. Credits - Participants will receive a certificate of completion and a copy of the agenda to submit for C.E. credits

    Facilitator: Harris Ader, Founder of the Senior Dining Association

    Minimum of 10 participants needed per training class. Location may change if 15 or more register in the same geographical location or an additional class will be scheduled.

    Information


    Dress: Business Casual 

    Meals:  A complimentary hot breakfast buffet is included in your hotel rate. Snacks, 2 lunches, and one dinner is included in the training registration.  

    Travel: Round trip travel to Charlotte Airport (CLT) and most cities typically ranges between $250 - $400 plus airline fees.

    Cancellation: A $50 administrative fee & credit card charges will be charged for cancellations. No refunds will be given for cancellations received 7 days prior of the start date. Any cancellations made on-site are not eligible for a refund. Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email sdaevents@seniordining.org to cancel your registration.  

    No-Shows: Refunds will not be issued to participants who do not attend the training.

    Arrival: Please arrive at the hotel on August 13th. We will begin the training promptly at 8:30am the next day.

    Hotel: TBD


    • Tuesday, November 06, 2018
    • 8:30 AM
    • Thursday, November 08, 2018
    • 4:00 PM
    • Charlotte, NC
    • 20
    Register

    Senior Dining Boot Camp is an intense educational workshop designed to support industry professionals in understanding the core set of skills and knowledge to help them run their operations efficiently.

    This workshop is perfect for professionals new to the senior dining industry, those recently promoted & seasoned Chefs and Directors of Dining. 

    You will learn:

    Cost Control, Food, Labor and Direct Costs:  Understanding how to manage bottom-line costs more effectively with a focus on mitigating & reducing waste, increasing productivity and evaluating staffing patterns

    Creating Structure & Accountability: Comprehensively focusing on developing and using systems to increase organization effectiveness

    Improving Consistency: Exploring how operational inconsistencies negatively effect residents & staff. Learning ways to identify inconsistencies in your operation and develop sustainable systems to maintain that consistency

    Menu Development: Learning best practices in menu engineering and increasing choice without increasing cost 

    Culinary Demonstration: Engaging in interactive learning to sample new foods that could enhance your menu

    Leadership Development: An essential skill of a leader is being a good communicator and a vital part of communication is having great listening skills. This interactive session will focus on developing skills to effectively communicate with your staff.  

    Creating Synergy in the Community: Exploring ways to systematize and develop a process to work effectively with your other department heads to ensure continuity of service for the community 

    Product Cutting: Learning how to evaluate the best products for your operation by comparing taste, yield and consistency among similar products

    Modified Foods Demonstration: Learning enhanced techniques for making great purees & mechanically altered foods

    Systemizing Kitchen Operations: Comprehensively focusing on developing and using systems to increase productivity, consistency and daily kitchen operations.

    Menu & Recipe Development: Exploring best practices in menu engineering, product cross utilization and developing an effective recipe 

    Food Cost Control: Determining how to manage food costs more effectively. With a keen focus on ordering, purchasing, reducing waste, improper costing, overproduction, using the right product for the right application 

    Round-Table Discussion: Brainstorming about industry trends, best practices, retention strategies and sharing experiences 


    C.E. Credits - Participants will receive a certificate of completion and a copy of the agenda to submit for C.E. credits. 

    Facilitator: Harris Ader, Founder of the Senior Dining Association

    Minimum of 10 participants needed per training class. Location may change if 15 or more register in the same geographical location or an additional class will be scheduled.

    Information

    Dress:Business Casual 

    Meals: A complimentary hot breakfast buffet is included in your hotel rate.  Snacks, 3 lunches, and 2 dinners are included in the training registration.  

    Travel:Round trip travel to Charlotte Airport (CLT) and most cities typically ranges between $250 - $400 plus airline fees.


    Cancellation: A $50 administrative fee & credit cardcharges will be charged for cancellations. No refunds will be given for cancellations received 7 days prior of the start date. Any cancellations made on-site are not eligible for a refund. Cancellations made due to unforeseen circumstances are reviewed on a case-by-case basis. email sdaevents@seniordining.org to cancel your registration.  

    No-Shows:Refunds will not be issued to participants who do not attend the training.

    Arrival:Please check into the hotel on August 13th. We will begin the training promptly at 8:30am the next day.

    Hotel: HYATT PLACE CHARLOTTE ARROWOOD - 7900 Forest Point Boulevard, Charlotte NC 28273

    T
    wo room types available:
    King Room – featuring one king sized bed - $119.00 per night
    Double Room – featuring two double beds - $119.00 per night
    Each room features a sectional sleeper sofa and each room is subject to 15.25% tax.

    Please make reservations by Friday, October 12th, 2018 in order to obtain the special group rate.You will receive your hotel booking link once you register for the training.

    Hyatt Place Arrowood Amenities: Complimentary hot buffet breakfast* Outdoor heated Pool * Fitness Center * 24 hour foodservice * Bakery Cafe featuring Starbucks coffee and full service bar * Complimentary wireless internet * Business Center 

    • Thursday, January 10, 2019
    • 2:00 PM
    • Webinar
    • 100
    Register

    A resident's experience with dining services occurs throughout their day, not only when they enter a dining venue.  

    They wake up wondering what gluten free options are available for lunch or if their dinner reservation has been confirmed.  They think about how lovely lunch was yesterday and hope you know how much joy waiter Ben brings each day.

    Join us as we explore real ways to enhance all residents' dining experience with technology regardless of their personal appetite for the digital life.

    Katie Griffith, principal of Bright Solutions will present her second SDA Tech webinar. 

    Cost

    Members - Complimentary 

    Non-Members - $39.00

    Sponsors Welcomed

        

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