Daniel Spicer, director of dining and culinary operations at Omaha-based Immanuel Communities is building a dining program that puts residents first. Overseeing eight independent/assisted living, two memory care, two long-term care and three PACE® center dining operations, Spicer and his team have made Immanuel’s dining program all about choice.
Baby Boomers have entered retirement living and have not only demanded services and amenities never before seen in senior living, they’re demanding extensive and high-quality choices on one of their top concerns—food. “Like never before, residents are demanding choices,” said Spicer. “Residents want to know if we’re using local ingredients, fresh produce. They want to know we’re offering healthy choices, diversity in our cuisines and on-demand choices.”
It’s this choice-driven demand that inspires Immanuel Communities’ multiple dining venues, crossing two states and 14 communities and centers, to take a different approach to senior dining. Spicer and his team, over 200 employees led by himself and corporate chef, Cherise Eckel, focus their efforts on making resident dining as much about the experience as the food.
“Resident quality dining continues to lead our efforts,” said Spicer. “We’re turning to the hospitality industry for inspiration on food experiences for residents across Immanuel’s communities and centers.”
Spicer’s mission of revolutionizing traditional nursing home fare at Immanuel Communities continuously evolves. “Food is one of the most important things to the residents,” he said. “Our mission leads us to focus on new trends and high quality because we know the kind of joy and happiness food can bring.”
Learn more about Immanuel Communities at Immanuel.com
Photo: Cherise Eckel, Corporate Executive Chef and Daniel Spicer, Director of Dining and Culinary Operations.