Enhancing Food Service

Senior Living is Changing

Food Service Resident Quality of Life Initiatives

Daniel Walker serves as the Auxiliary Services Association Food Service Director at the Long Island State Veterans Home (LISVH), a unique institution that is part of Stony Brook Medicine. Donations from local businesses and various charitable organizations such as the American Legion, Catholic War Veterans, and Jewish War Veterans help to fund many of the food and entertainment programs. The LISVH is more than just a place to live; it’s a home. With that in mind, the foodservice team takes pride in creating meals that reflect each resident’s personal tastes and preferences. The LISVH embraces a flexible, resident-centered approach to dining, offering nutritious options while ensuring everyone can enjoy the foods they love.

The foodservice team works with the Therapeutic Recreation department to provide catering for 45 to 75 functions a month, which can range from coffee and cookies to a full meal. This catering is in addition to the 1,000 meals served each day. Special events are a highlight of life at the LISVH. The foodservice team goes “over the top” to make each one memorable, transforming the multipurpose room into a full-service restaurant during holidays with round tables designed for wheelchair access, elegant linens, and china. Invitations are sent to residents and their families, and every event features live entertainment to make the experience truly special. Residents enjoy dressing up and having their hair styled, with a professional photographer on hand to provide cherished keepsakes from the event. They are greeted at the door and seated as you would at a regular restaurant. Other types of events held for residents throughout the year include Super Bowl parties, brunches, barbeques and a prom; all with entertainment and exceptional meals. Chef’s Club meetings are held each month, where the culinary team teaches residents how to prepare a variety of recipes. Special events are also held for staff. For example, on Christmas and Thanksgiving, a special meal is provided for staff on all three shifts.

“The LISVH embraces a flexible, resident-centered approach to dining, offering nutritious options while ensuring everyone can enjoy the foods they love.”

The LISVH provides meals to an adult daycare program six days per week for honorably discharged veterans, spouses or widows of veterans and gold star parents. Most participants use public transportation to get to the LISVH while their caretakers are at work. While at the adult daycare program, they can visit the on-site barber, dentists and six doctors on staff. The goal is to alleviate a lot of the pressure the caretakers have to worry about. A Dietitian is present at every meal, to help them eat healthier. Some of the participants are food insecure and, once identified, the LISVH provides a food care package each day to take home. The LISVH is planning a renovation. With support from grants, they are completing a full kitchen renovation and implementing a Burlodge cart system, which will ensure that resident meals are served at the proper ensure that resident meals are served at the proper cold. The grant will also renovate the outdoor space, including a new outdoor pavilion for barbecues and an outdoor pizza oven.

Resident Input

The LISVH hosts Food Council Meetings so that residents can provide input on menu items and dining experiences, fostering a sense of community and shared decision-making. Daniel describes them as a passionate group, many of whom were chefs during their careers. One member provided recipes for pasta fagioli, meatballs, and linguini with clam sauce. Two of these items remain on the menu today.

Conclusion

Great dining in senior living isn’t just about feeding people—it’s about honoring them. Every meal is an opportunity to create joy, spark conversation, and make someone’s day just a little better. That’s what drives me and my team every single day. On his first day at the LISVH, Daniel Walker learned its unofficial motto: “food and fun.” Dan believes that food holds a special place in people’s memories, and because residents have limited choices about where they dine, he appreciates how the LISVH empowers them to choose what they want to eat. For Daniel, it’s about more than serving meals; it’s about celebrating each resident’s individuality and the meaningful memories connected to every dish.

Every one of the leaders I spoke to for this article recognize the importance of food in their communities. No matter what your budget is, you can enhance a resident’s experience with your food service operations. We can all take comfort in the fact that professionals like Toni, Robert, Dan, David and Patrick are constantly striving to improve the lives of our loved ones when they enter retirement communities.