By Paige Cerulli | iAdvance Senior Care | Published August 25, 2025 | Article Link
For some senior living residents, the ability to have a cup of coffee before their morning cereal makes all the difference. For others, it’s having their favorite cookies after lunch. Some prefer their salads with minimal dressing, and some simply want to be able to dine at times that make sense for their preferences and schedules.
In the past, dining in senior care communities has been somewhat institutionalized, with residents being served standardized meals on trays. It was a process that didn’t leave much room for the individual, and it was a far cry from the experience of dining in a restaurant or at home.
But person-centered dining changes that. And the best part? Even small, simple changes can quickly make the dining experience more enjoyable for residents.
How a Person-Centered Approach Improves Resident Experience
Person-centered dining prioritizes individual residents and transitions away from a one-size-fits-all approach. Kate Hays, director of dining services at Wake Robin, considers choice, flexibility, and supporting autonomy and dignity to be key elements of person-centered dining.
“I think person-centered dining has always been a cornerstone of hospitality,” she says. “Knowing customers’ names and preferences, including food and where they like to sit, has always made customers feel special and welcome.” Hays points out that in senior communities, residents often stay for years — even a decade or more — which makes it easier to build meaningful relationships and deliver a naturally person-centered approach.
“In hospitality we always want to get to yes, but in a community of 400 plus residents who each have deep, meaningful relationships to food and food memories, how do we say yes to every resident preference without breaking the system?” says Hays. “We pivot and do a lot of bending, but no breaking.”
Dr. Carol McKinley, Simpson president and CEO, says the traditional style of dining where residents were given a tray with a main course, fruit or salad, three beverages, and silverware is a very institutionalized model that doesn’t fit the senior care environment. “This is a person’s home, so the whole thought process around person-centered dining is to bring a different experience that is more homelike,” she explains. To create this homelike experience, communities like Simpson have removed trays completely, focusing more on what meal presentation looks like. This approach also ensures all residents at a table receive their meals at the same time, restaurant-style, so they can enjoy them together.
Person-centered dining involves getting to know residents’ preferences and honoring their dignity at every meal. “If you have someone who requires special utensils, be sensitive about providing those utensils so they don’t feel out of place,” she says. For example, some communities now use clothing protectors instead of bibs. “[Person-centered dining] is really about how we help people have this great experience around eating, helping to dignify that experience, and helping it feel like home.”
According to Greg Blumenthal, district manager, Sodexo Seniors, Simpson has deliberately created each dining room to mirror a family environment, seating about 12 people. “The residents know each other, and the folks that work to help you dine and have a great meal really get to know you,” he says. The small, intimate approach allows servers to better understand residents’ preferences and provide the best meal and dining experience possible. By remembering residents’ favorite dishes, staff can set aside meals for those who weren’t present at the time. These thoughtful touches can have a significant impact.
Simpson has also brought the kitchen into the dining spaces, allowing residents to watch their meals being prepared in real time. “It’s really fresh, and if there’s any finessing to make meals the way you like them, we do it right there,” he says.
These preparation methods not only stimulate appetite but also spark engagement. The aromas can encourage eating for residents struggling with weight, while the visual experience of cooking often inspires conversation among those passionate about food.
This person-centered approach empowers employees to take initiative and create meaningful connections with residents. “I was at a Simpson community and we had a resident who spilled something on themselves,” says Racheal Palumbo, area general manager, Sodexo Senior Services at Simpson Community Services. “A maintenance employee jumped into action, knew the resident by name. It’s more than just dining; everybody gets involved in the dining experience.”
There are clear advantages to a person-centered dining approach, most notably greater resident satisfaction. As Hays points out, food quality is often a deciding factor for prospective residents considering a community, making this approach essential. Just as importantly, it enriches the daily experience for those who already call the community home. “Residents who are satisfied with the dining offer will benefit not only nutritionally but also through greater socialization and engagement with other residents and the community,” explains Hays.
The Vibrant Minds Program: Enriching Person-Centered Dining Experiences
In June 2025, Simpson implemented the Vibrant Minds program, becoming one of the first communities to pilot the initiative. “Healthy eating comes in a lot of different forms,” says Blumenthal. “We identified a huge need for a neuroprotective diet for everyone, regardless of your age.”
The program features over 750 recipes that meet the criteria for a neuroprotective diet, a proactive way to eat healthy for brain health. It encompasses a robust library of recipes, training to help teams understand what individuals with cognitive issues might be experiencing, and more.
The program also addresses residents’ needs and concerns. Many want to know how they can maintain their well-being, and some worry about the possibility of cognitive decline. “[The Vibrant Minds program] speaks to what our residents are asking for, but it’s not just one of these self-help book kind of things,” says McKinley. “It works so hand in hand with our philosophies around person-directed dining. We’re adding another layer to how we can support [residents] but also continue to provide things that will support brain health.”
How to Bring Person-Centered Dining to Life in Your Community
Shifting to a person-centered dining approach can feel overwhelming at first, so McKinley suggests starting with small, simple changes to make the transition easier. She points out that numerous resources are available on the topic, giving communities the option to research person-centered dining on their own if hiring outside support isn’t feasible.
“Know thy resident,” says McKinley. “You can’t do any of this unless you know your resident and what their preferences are.” Simpson gathers information about residents, including their food preferences, during a holistic assessment when residents first move in. Staff members continue these conversations regularly, recognizing that residents’ preferences may evolve over time.
Hays encourages communities to hold focus groups with residents and develop strategies to put their ideas into action. “Wake Robin residents suggested a boutique condiment center and individually customized grain bowl entrée options, and we worked together to make those suggestions happen,” she says. She also meets with individual residents to discuss how to best meet their dietary or cultural restrictions.
“Make food choices inclusive,” says Hays. “If you need an ‘always available’ menu of plain chicken, fish, and tofu for low sodium residents, let others know that they can use a sauce off another menu option to expand their daily entrée menu option by customizing the ‘always available’ plain menu items.”
Meeting residents’ preferences doesn’t have to be complicated. “Keep it simple,” says Palumbo, explaining that simple things, like having coffee available when residents want it, can make a big difference. “A lot of times, we forget that when we’re caring for someone in an institutional type of place,” she explains. “Really take it back to basics and what matters.”
“[Person-centered dining] lets residents know that we see you,” Blumenthal says. By incorporating residents’ preferences into the menu, communities often find that many others enjoy those items as well. They can also identify and remove dishes that go uneaten. “It’s not an extra cost. It’s the empowerment to be able to pivot,” he says.
“I think sometimes people are fearful of taking these steps because they’re fearful of being asked for something they can’t do,” says McKinley. There is a common fear that offering more options will drive up costs, but in reality, good meal service combined with strong engagement leads to happier residents and fewer complaints. “It doesn’t have to be feared because you can start very simplistically,” she says. “It will make your lives easier.”
