M
ore so than any generation before them, aging Baby Boomers are causing a monumental shift
in the way senior living professionals are thinking about dining services. Estimated to number
72 million in 2019, according to the U.S. Census Bureau, Baby Boomers possess the proclivity
to elevate the business of aging to a new level.
Senior living and hospital foodservice operations are upping their
game to appeal to more discerning older adults.
BY DENISE SHOUKAS
The New Taste of Senior Dining
When it comes to choosing a senior community,
they expect more, especially when it comes to food. They
want all-day dining, restaurant-style menus, retail cafes, local
sourcing, fresh produce, fully stocked pantries with cereal and
snacks, and chef-driven meals. Facilities that don't put food
first stand to lose.
Sharon Olson, executive director of Culinary Visions,
a Chicago-based foodservice research and forecasting firm,
says, "Those who are evaluating senior living environments
for themselves or a loved one are often interested in the nutri-
tional content and quality of ingredients. Specialty foods for
foodservice that have unique nutritional characteristics and
clean ingredient statements are likely to be well received." She
also stresses that maintaining connection to friends and fam-
ily is important. "Over 90 percent of those we surveyed said it
was important that they had food that made them proud to
invite their family and friends to dine with them."
"Food is a highly valued pastime for aging Baby
Boomers," says Lori Bitter, founder of California-based
consultancy group The Business of Aging, who consults,
researches, and develops strategies for companies seeking
to engage with mature consumers. And they have pur-
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