
From Michelin Kitchens to Senior Living Dining Rooms | Ep. 525
What happens when a two-time James Beard semifinalist brings restaurant systems into senior living dining? Host Aaron Fish sits down with Steven Cameron, VP of Culinary Experience at Trestle Hospitality Concepts, to break down the four complaints every dining room hears — and which ones are solvable with equipment and SOPs versus culture and training. Steven shares the real story of clocking a 28-minute table greet, then using host stands, back waiters, server sections, and reservations to cut dinner service from two and a half hours to 52 minutes, with residents helping shape the change. They also cover point-of-sale systems senior living operators overlook, how to adapt fine dining structures for assisted living and memory care, and how a standardized catering program can become an unexpected revenue stream. Connect with Steven at trestlehospitalityconcepts.com or scameron@trestlehc.com. Tips from Trestle is sponsored by: WiseOx AI, Dining with Dementia Workshop, and the 100% Leader. Keywords: senior living dining, restaurant efficiency, hospitality leadership, point-of-sale systems, resident experience, dining room service, senior living operations, culinary leadership.















