Food as Medicine in Assisted Living, Part 2: Building a European Pantry Menu with Metz
Most assisted living markets are full of communities that look and sound the same. Usually only one provider in town is known for the best care. So how does a new operator, or one taking over a building, give families a reason to choose them? In Part 2 of their conversation, Melissa Brown and Matt Henney of Metz Culinary Management argue that the answer is food. They walk through the European pantry menu Gravity and Metz are building together for Gravity’s assisted living projects, and what it costs. Melissa explains why dining may be the most compelling way for an assisted living community to stand out. When she describes the menu to colleagues who have recently placed a parent, she says the reaction is the same every time: “I’d want to live there.” In this episode: Why Gravity is building its menu around European grains, flours and pastas, and baking from scratch in the community instead of relying on par-baked goods The budget: somewhat more than a typical assisted living food budget but not dramatically more, and why the approach doesn’t have to be all or nothing Metz’s goal of making 85–90% of the menu from scratch and keeping preservatives out Dining as part of the marketing program rather than just a departmental cost, and how a strong menu eases the guilt adult children feel when choosing a community AI-supported food service tools for temperature logs, inventory and invoices, and why the program has to come first with AI supporting it Missed Part 1? Listen here: https://www.buzzsprout.com/1343455/episodes/19900364-food-as-medicine-in-assisted-living-part-1-with-matt-henney-of-metz-culinary-management Connect with Melissa and Matt on LinkedIn. If something in today’s conversation connects to a challenge your organization is facing, visit gravityconsulting.com to start the conversation. Support the show







