Hospitality First, Always
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In this episode of Tips from Trestle, host Aaron Fish sits down with Chef Alan Velazquez, culinary director at Oaks Senior Living, live from the Georgia Senior Living Association (GSLA) Conference in Savannah. The conversation unpacks what makes independent living dining a fundamentally different — and often underserved — experience in senior care. Chef Alan shares proven strategies for elevating resident dining, including cross-utilization of ingredients, resident-driven menu building through a "Chef's Corner" model, and intentional kitchen design that blurs the line between care levels. He also explores QR code technology for RSVPs, smart revenue reinvestment, and his golden rule: "You can recoup a steak. You can't recoup service." Essential listening for senior living operators, executive chefs, food service directors, and culinary professionals seeking to use dining as a marketing and retention powerhouse.
Tips from Trestle is sponsored by:
- eMenuChoice: https://bit.ly/TFT_eMenu
- WiseOx: https://bit.ly/TFT_WiseOx
- Ben E Keith Foods: https://bit.ly/TFT_BEK
- AdvantageTrust GPO: https://bit.ly/TFTAdvTrust
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