Kendal Culinary Teams Balance National Scale with Local Flavor

As TKC’s Director of Operations, Christian Ramsey sees firsthand how Kendal’s business model of autonomy and independence really shines through in the diversity of offerings in culinary and dining services throughout the country, which is essential to a community’s identity and as marketing teams know, is often a primary factor in individuals choosing where they want to retire.

Remaining Independent

The key to retaining local flair in the culinary and dining options communities offer is actively listening and incorporating resident feedback in menu and program design.  Kendal Affiliates strive to make the most inclusive local program possible through active collaboration with resident dining committees.  Additionally, creating efficiencies in back-of-house operations allows time and money to be freed and redirected toward continued program improvements such as building local partnerships with farms and local food manufacturers, creative menu options, and implementing dining expansions and renovations.

In short, as residents appreciate the available dining options, the community genuinely feels like home. It may seem like a minor point, but sharing good food truly is where fellowship and community are built, and that makes a difference in the eyes of current and prospective residents.

To achieve this independence, as part of Kendal’s Affiliate support, Christian is often on the road, observing how each community customizes the culinary experience for residents. Kendal consists of ten Affiliates with nine communities across eight states, each uniquely integrating and applying resident feedback.

For example:

  • Barclay Friends recently learned that resident family members and guests desired a casual fare that allowed for community seating and gathering. This feedback led to the addition of a micro-market offering snacks, coffee, and communal seating.
  • Kendal at Ithaca in New York has substantially grown a partnership with Ithaca Coffee for local coffee or Ithaca Bakery for baked goods options. Through the new campus restaurant, Ithaca Falls Café, residents feel reassured they are supporting small businesses and enjoying the unique character of the Ithaca community.
  • At Enso Village, incorporating local brands and organic produce is a number one priority for residents. The campus started an organic Kitchen Garden in its first year and is integrating its fresh herbs, broccoli, cabbage, romaine and other crops to feed the community with chef-prepared creations sourced directly from its own campus. Enso Village also prides itself on offering wine and proteins sourced from Sonoma County.

The ability to pursue these options—– far beyond a cookie-cutter approach to culinary—– is where Christian offers consultation and cost-saving suggestions, acting as a supportive partner. Plus, across system System, utilizing some of the same systems, like working with Dan Rock in group procurement, creates cost and support efficiencies, making communities in the Kendal System more competitive than entirely independent sites.

While menu selection is left to individual communities, there are some areas where standardization makes sense. Take Point of Sale (POS) systems like Cubigo, for example.

Evolving, Together

As colleagues in the senior living field already know and appreciate, the Baby Boomer generation has different demands and preferences than previous generations. As a System, Kendal focuses on adhering to its values while actively listening to residents’ needs and anticipating future desires. Like any business function, it is essential to remain flexible and adaptable to changes in style, technology, and staffing options.

Yet, regardless of how the operational side of senior living dining may change, Kendal believes that residents will always seek distinctive, locally inspired culinary experiences. By advancing local ownership and incorporating resident feedback, Kendal ensures that each community stays connected to its unique identity. Standardizing back-of-house operations and minimizing costs enhances culinary independence at the community level.