Food as Medicine in Assisted Living, Part 1: With Matt Henney of Metz Culinary Management
Most senior living communities say dining matters, but in assisted living the budget often tells a different story. Even when independent living and assisted living share a kitchen, the food residents get can look completely different. In Part 1 of this two-part conversation, Melissa Brown talks with Matt Henney of Metz Culinary Management about treating food as part of the care plan instead of a line item. They cover: How to move toward a food-as-medicine approach on a constrained budget, starting with changes as simple as the snack offerings Why the next generation of assisted living residents expects different flavors than the residents before them How a stronger dining program supports retention, length of stay, and marketing to adult children Chef to Home, Metz's medically tailored meal program for patients going home after a hospital or rehab stay, and what they're seeing so far with cardiac readmissions Stealth nutrition: building more nutritional value into the familiar dishes residents already want to eat In Part 2, Melissa and Matt dig into the European pantry menu Gravity and Metz are building together for Gravity's own assisted living projects. Connect with Melissa and Matt on LinkedIn. Senior Living Executive Strategy is brought to you by Gravity Consulting, an outcomes-focused consulting firm for senior living, skilled nursing, and home health organizations. If your organization has an operational, clinical, reimbursement, or growth issue that needs to be solved, visit gravityconsulting.com. Support the show







