Connecting THROUGH THE SHARED LOVE OF FOOD
WelcometotheSpringissueofNourishingNews! Astheseasonofgrowthandrenewalunfolds,we’re celebratingHealthcare&SeniorLivingwithheart, flavour,andfreshideas.Springisallaboutnew possibilities,brightflavours,andinnovativeways toelevatethediningexperience.
Inthisissue,wediveintoelevatingthedining experience,exploringhowthoughtfulmenus, presentation,andservicecanmakeeverymeal memorable.Wealsohighlighttechnologythat boostsrevenue,kitchendesignbestpracticesto streamlineoperationsandsupportstaff,and,in honourofNutritionMonth,nourishingthewhole self body,mind,andspirit becausegreat nutritionisaboutmorethanwhat’sontheplate.
Ourgoalistoinspireinnovation,connection,and creativityinyourkitchens,helpingyoudeliver mealsthatdelightresidentsandbringfreshenergy toyourfoodserviceoperations.Here’stoaseason ofgrowth,brightideas,andmealsthattrulyshine!
Warmestregards,
Sarah Emmerton VicePresident, Healthcare&SeniorLiving
More Than Just a Meal: ELEVATING THE DINING EXPERIENCE AT THE FRONT OF HOUSE
Suzanne Quiring RD, Keynote Speaker
Havingtheopportunitytotravelcoast-to-coastin2025asthekeynote speakerfortheSyscoHealthcareandSeniorLiving(HCSL)showswas trulyagift.Ihadthechancetoconnectwithapproximately1,000 professionalsacrossCanadaduringmysession,“Connection, Collaboration&Community:ExchangingInnovativeFoodServiceIdeas andSolutions.”Itwasadynamic,interactiveworkshopdesignedto sparkmeaningfulconversations,whereparticipantssharedbest practicesandexploredinnovativewaystoenhancefoodservice operations,improveresidentcare,andelevateoverallqualityoflife throughnutritionandmeals.Spendingtimewithsomanypassionate foodserviceprofessionalswasbothenergizingandinspiring. EverywhereIwent,theconversationswerethoughtful,honest,and groundedinasinceredesiretodobetter.
WhatstoodoutmostthroughoutthisjourneywasSysco’scommitment tobringingpeopletogetherinmeaningfulways.Thesewerenot surface-levelconversationsorone-size-fits-allsolutions.Participants rolleduptheirsleeves,sharedreal-worldchallenges,andexplored practicalideasthatcanrealisticallybeimplementedinbusy communities.Thiswillingnesstolisten,learn,andlead whilecreating spaceforcollaboration continuestopositionSyscoasatrueleaderin theHCSLindustry.
Thatcollaborativespiritisespeciallyimportantbecauseresearchfrom thePioneerNetworkDiningStandardscontinuestoshowthatfood serviceremainsthenumberoneareaofcomplaintamongresidentsin seniorlivingcommunitiesnationwide.Thatstatisticcanbedifficultto hear,especiallywhensomanyteamsareworkingtirelesslyeveryday undercomplexanddemandingconditions.Yetunderstandingthis realityisessentialifwearetrulycommittedtoimprovingtheresident experience.Wecan’tfixwhatwe’reunwillingtoacknowledge,and diningisanareathatdeserveseveryone’sattentionandcare.
Onethemethatcamethroughloudandclearduringtheworkshopswastheimportanceofrecognizing diningasameaningfulactivityinitsownright.Toooften,whenwetalkabout“activities,”wethinkof bingo,outings,entertainment,orcraftsthathappenbeforeoraftermeals.Dining,incontrast,is frequentlyviewedasatask somethingthatneedstobecompletedbetweenotherscheduledevents. Researchandlivedexperienceconsistentlytelladifferentstory.Diningisoneofthemostsignificant dailyactivitiesforresidents.It’snotjustaboutnutrition.It’saboutconnection,comfort,choice, celebration,traditions,culture,andthepowerfulhumanneedtofeelseenandvalued.Thesearethings weallcareaboutinourownlives,regardlessofage.
Whenweshiftourmindsetandbegintoapproachdiningasanactivityratherthanatransaction, everythingchanges.Mealsbecomesomethingresidentslookforwardtoinsteadofsomethingtoendure. Conversationsdeepen.Relationshipsgrow.Thediningroombecomesaplaceofbelongingand community,notjustaplacetoeat.Andwhendiningisenjoyableandmeaningful,ithasapositiveripple effectonmood,appetite,engagement,andoverallwell-being.
Becauseofthis,diningcannotbethesoleresponsibilityofthefoodservicedepartment.Ittrulybelongs toeveryone.Seniorleadership,culinaryteams,carestaff,activityprofessionals,andsupport departmentsallplayaroleinshapingthediningexperience.Theculturewecreatearoundmeals how wespeak,howweshowup,andhowwesupportoneanother mattersjustasmuchaswhat’sonthe plate.
Withthatinmind,hereareseveralpractical,resident-centeredideastohelpyoustayconnectedto what’shappeninginthediningroomandensurediningisexperiencedasthemeaningfulactivityit’s meanttobe:
• Balance front-of-house and back-of-house focus: It’seasytogetburiedinkitchenoperationssuch asscheduling,staffing,meetings,andcompliancerequirements.Whiletheseresponsibilitiesare important,thediningroommustbeanequalpriority.Askyourselfhowoftenyouarevisibleand presentinthediningroomcomparedtothekitchenoryouroffice.Evensmallincreasesinpresence canleadtovaluableinsightsandstrongerrelationships.
• Consider implementing a protected meal hour: Protectedmealtimesareperiodswhennonurgentclinicalandadministrativeactivitiespausesostaffcanfocusfullyonsupportingresidents duringmeals.Researchshowsthatprotectedmealhoursareassociatedwithimprovedsatisfaction, betternutrition,andenhancedoverallwell-being,especiallywhenstaffareabletoprovideunrushed assistance.
• Use simple conversation starters: Postingaquestionorpromptnearthemenuboardorontables cansparkconnectionamongresidentsandbetweenresidentsandstaff.Thesesmalltouchesoften leadtomeaningfulmomentsofdiscovery.Questionslike“Whatwasyourfirstjob?”or“What’syour favoritemeal?”invitestories,laughter,andsharedexperiences.
• Dine alongside residents from start to finish: Sitdownwithresidentsandexperiencetheentire mealserviceexactlyastheydo.Noticehowitfeels.Werechoicesclear?Wasthefoodhotand appealing?Whatifyouwantedsomethingdifferentorneededassistance?Makethisaregular practice notjustatlunch.Breakfastandsupperoftenprovideequallyvaluableinsightandinvolve differentteammembers.
• Bring choice tableside with mobile carts: Cerealcarts,soupcarts,beveragecarts, dessertcarts,andSuzyQcartsallowfresh foodtobeoffereddirectlytoresidentsin diningrooms,hallways,oralcoves.This approachencouragesinteraction,honours individualchoice,andtransformsfood serviceintoarelationship-centered experience.Seeingandhearingaresident’s choicebeforeplacingfoodinfrontofthem helpsensurethatchoiceistrulyrespected.
• Align dining practices with your mission statement: Manycommunitiesproudly displaywordslikechoice,dignity,respect, andhonouratthefrontentrance.Takea closelookatwhetherthosevaluesare reflectedindailydiningpractices,and invitehonestfeedbackfromresidentsand familiestoguideimprovement.
• Enhance your dining committee: Createa roundtablegroupthatincludesresidents, familymembers,andstafffrommultiple departments.Encourageopen,honest feedbackinasafeandsupportive environment,withthesharedgoalof creatinganexcellentdiningexperience foreveryone.Meetmonthlytokeep theconversationfreshandrelevant.
• Have a daily dining room greeter: A resident,familymember,orstaffmember welcomingpeopleatthedoorsendsa powerfulmessage:Youareseen.You matter.We’regladyou’rehere.Rotating thisroleamongmanagementteam memberscanfurtherreinforcethe importanceofpresenceandconnection.
• Set the tone with a moment of meaning: Sayinggrace,offeringabriefreflection, sharinggratitude,oreventellinga lightheartedjokecanpositivelyshapethe atmosphereofthemeal.Rotatingthis responsibilityamongresidents,staff,and leadershiphelpskeeptheexperience inclusiveandengaging.
• Watch your institutional language: Wordssuchasfeeder,facility,toileting, unit,ortransportcanfeelinstitutionaland dehumanizing.Ifyouwouldn’tusethese wordsinyourownhome,theydon’tbelong inaseniorlivingenvironment.Modeling respectfullanguage andgentlyholding oneanotheraccountable supportsa cultureofdignity.
Thegoodnewsisthatimprovingthedining experiencedoesn’trequireexpensive renovationsorcomplexprograms.Simple, intentionalactionscantransformthedining roomintoawarm,welcoming,andinclusive space onethattrulybecomesthehighlight oftheresident’sday.
Nourishing Excellence: Best Practices to Elevate Healthcare & Senior Living Dining Across Canada. COMING SOON!
SyscoandSuzanneQuiring,RDareproudtopresentabrand-newflipbookforourHealthcare&Senior LivingCustomers!Thisflipbookcapturestheamazingworkhappeningnationwide,highlighting innovativeapproaches,sharedsuccesses,andactionableinsights.Summarizingresponsesto Suzanne’seightkeyquestionsfromthe2025SyscoHealthcare&SeniorLivingShows,itshowcases richdialogueandcreativethinkingontopicslikemaximizingresidentchoice,gatheringtimely feedback,celebratingbirthdaysontheactualday,providingpuréedmealswithdignity,stayingcurrent withbest-practicetools,andadaptingtoevolvingresidentandteamneeds.
Morethanarecap,theflipbookisasnapshotofwhat’spossiblewhenwelisten,challenge assumptions,andthinkdifferently.It’sauniqueopportunitytolearnfromoneanother,buildonthese ideas,andcontinueadvancingnutritionandfoodserviceinHealthcare&SeniorLiving. June 2026!
Regional Healthcare Shows!
NOURISH | EMPOWER | THRIVE
GetreadyfortheSpring2026Sysco Healthcare&SeniorLivingShows,wherethis year’stheme Nourish.Empower.Thrive. setsthestageforadynamiccelebrationof innovation,education,andcollaboration acrossthehealthcareandseniorliving foodservicecommunity.
Thisyear’slineupincludesaninteractive workshoponchangemanagementanda thought-provokingsessiononfuture-forward menudevelopment.Youwon’twanttomiss BrandiHeather’skeynote,InnovationLives Here:RediscoveringPlayfulIntelligence at Work,orthe50+vendorfoodshowoffering lookatthelatestandgreatestintheindustry!
Joinusforaseasonoflearning,connection, andinnovation seeyouthere!
ONTARIO SOUTH
MARCH 4, 2026 – MISSISSAUGA
QUEBEC
March 31, 2026 – MONTREAL
ALBERTA
APRIL 29, 2026 – CALGARY
BRITISH COLUMBIA
MAY 13, 2026 – RICHMOND
PRAIRIES
JUNE 4, 2026 – WINNIPEG
Thankyouforjoiningusat theOntarioNorth(Ottawa) andAtlantic(Halifax) Healthcare&SeniorLiving fallshows!
How Amica’s Multi-Site Point of Sale Rollout Boosted Dining Income by 126%
With Gary McBlain, National Director of Culinary at Amica Senior Lifestyles & 2025 SDA Executive Chef of the Year
✓ 9 POS locations implemented
✓ Transaction dollar amounts increased by over 126% in 5 months
✓ 93,710 total monthly transactions across locations
✓ Better service efficiency and satisfaction thanks to digital order-taking
Amica Senior Lifestyles isaleadingCCRC operatorprovidingindependentliving, assistedlivingandmemorycareacross32 locationsinCanada.Knownfortheirelevated hospitalitymodel,Amicaoffersresidents morethanjustcare–theydeliver experiences.
DiscoverhowtheyleveragedSynergyTech Suite’sPointofSalesystemtosupporttheir diningprogramgrowthgoals,ultimately enhancingservicequality,elevatingresident satisfactionanddrivinghighertransactions andrevenue.
Challenges Before POS: Lost Revenue & Operational Gaps
Beforetheirmulti-sitePOSimplementation, Gary’steamfacedsomeoperationalhurdles. Despiteofferingpremiumdiningexperiences, itbecameachallengetoconsistentlycapture revenuefromextraslikeguestmealsand beverages.
Relyingonpapersystemsandguesswork madeithardtotrackimportantdining metricslikepeakservicetimes,popularmenu itemsandresidentpreferences.
Thislackofvisibilitycausedmanualprocesses anddecisionsthatweren’tbackedbydata.It alsoledtomissedrevenueopportunities.This highlightedtheneedforaPOSsystemmade fortheuniqueneedsofseniorliving.
"We had no data before… we had anecdotal evidence of what was going on. There was revenue that wasn't being captured."
Why They Chose Synergy Tech Suite’s POS
AmicaselectedSynergyTechSuiteastheir POSpartnerfollowingarigorousRFPprocess thatweighedmultiplevendors.Thedecision wasnotjustaboutchoosingaPointofSale system;itwasaboutfindingacomplete platformfortheiroperations.Theplatform neededtoconnecttheirkitchen,resident managementandfinancialreporting.
“What we found is that there are very few systems that work for everything,” said Gary. “You might have one kitchen management software program, but it doesn't really work with our recipes. You might have one POS, but it doesn't work with our resident handling system."
SynergyTechSuite’ssolutionstoodout becauseitconnectedallthedots.“Wereally likedthatwiththecoresystem,itworkswith our(food)vendorandwe'reabletohaveallof ourrecipes,allofourproductionsheets,allof ournutritionalsonascreeninthekitchen,” Garyadded.
Thislevelofintegrationwascriticalfor Amica’smulti-sitePOSimplementation, ensuringconsistency,efficiencyand scalabilityacrossalllocations.
Mobile Handhelds & Tablets for Taking Orders
Cashier Stand for Bistros & Pubs
Pro
Outcomes: 126% Revenue Boost & Operational Gains
Transaction Volume & Upsells: Amicanow processesover93,000transactionsacross9sites eachmonth–anaverageof10,410persite–showinga126.49%increaseindining-related revenuesincefulllaunchlastyear.
"We’re capturing a lot more revenue, enough that it’s making people notice,” Gary said. “It’s a fully cashless building now."
Resident Satisfaction & Saved Time for Staff:
ThePOSsystemfreedupstafftime,allowingfor moreresidentinteraction.“Theresidentshave seenabenefit,”Garynoted.
"What makes residents happy is more time with the servers. Orders are sent electronically to the kitchen so they can interact more in the dining room."
Transaction Data & Waste Reduction
“We had no data before… just anecdotal evidence,” Gary explained. With Synergy, Amica began tracking service times, order trends and waste. “If we can reduce waste by 1%, that’s still $180,000 more a year.”
With $18 million in annual food purchasing, even small improvements in waste reduction have a significant financial impact.
The Impacts: POS Efficiency, Data & Digital Transformation
WithSynergyTechSuite’sPointofSale, Amicatransformedoutdatedmanual workflowsintoseamless,data-driven service–unlockingricherinsightsatevery levelwhileboostingefficiencyonthefloor.
Data Visibility – From Guesswork to Growth: Synergy’sintegrateddataturned guessworkintoinsight,helpingAmica identifytrends,improveofferingsand recovermissedrevenueopportunities, leadingtoa126%increaseintransaction valueinjustfivemonths.
Efficiency – How an Integrated POS Helped Them Work Smarter: Beforethe POSrollout,serverswerespendingtime walkingpaperchitstothekitcheninstead ofengagingwithresidents.“Wewere lookingatbeingmoreefficientwithwhat wehave,”Garyshared.TheSynergy system’sdigitalordersenabledfaster serviceandstrongerconnections,leading tosmootherflowsandhigherresident satisfaction.
Peer Advice: Gary’s Tips for Successful POS Rollouts
Whenaskedwhatadvicehewouldgiveto othercommunitiesconsideringaseniorliving POSimplementation,Garyemphasizedthe importanceofpurposeandplanning.“Think aboutthewhy–don’tjustimplementaPOS systembecauseit’sshinyornew,”headvised.
Change Management: Engagement & Phased Rollout
Asuccessfulmulti-sitePOSimplementation, heexplained,requiresmorethanjust technology;itdemandsclearcommunication, cross-functionalcollaborationand measurablegoals.“Communicate, communicate,communicate,”hestressed, notingtheimportanceofinvolvinginternal stakeholdersfromculinary,finance,ITand operations.
"My advice is to think about the ‘why’ and communicate, communicate, communicate,”
Gary advised. Team buy-in – especially from chefs and frontline staff – was essential. "
What Makes Synergy Tech Suite’s POS Different
✓ Resident-focusedfeatures
✓ Seamlessintegrationwithkitchenand financesystems
✓ Hospitality-stylefunctionalitytailoredto seniorliving
Forcommunitieslookingtoelevatetheir diningexperiencewhileimprovingefficiency andrevenue,SynergyTechSuitedeliversa solutionthat’sasthoughtfulasitispowerful.
Interested in learning more?
Schedule a demo
Lessons Learned: Designing Kitchens
That Actually Work in Seniors Living Homes
DesigninganewSeniorsLivinghomeis exciting,itisachancetocreateaspacewhere Residentsfeelcomfortable,caredfor,andtruly athome.Buthere’sthereality:SeniorLiving isn’tlikeanyotherfoodservicesetting.It’s highlyregulated,andtheneedsofResidentsare differentfromwhatyou’llfindinhospitals, restaurants,orotherenvironments.Behindthe attractivediningroomsandwelcoming commonareasliesacriticalcomponentthat oftengetsoverlooked:foodservice.
FoodserviceinSeniorLivingisn’tjustabout servingmeals-it’saboutcreatingsafe,efficient workflowsthatmeetcompliancestandards whilesupportingthehealth,dignity,and preferencesofResidents.Awell-designed kitchencanelevatethediningexperienceand empowerstaff.Apoorlyplannedone?Itcan leadtoinefficiencies,safetyhazards, unnecessaryexpensesandcostlyretrofits.
AfteryearsofopeningnewHomeswithour Partners,we’velearnedthatoperationaldetails makeorbreaksuccess.Herearethreelessons everyprojectteamshouldconsiderearlyinthe planningprocess.
Map the Flow of Food... And Make Sure It Works in Real Life: Thekitchenisasystem, notjustaspace.Fromreceivingdeliveriesto storage,preparation,plating,mealserviceand warewashing,theflowshouldsupport compliance,efficiencyandsafety.InSenior Living,thatmeansmorethanavoiding bottlenecks,italsomeansprotectingResidents andstaff,keepinghallwaysclear,and maintainingsanitationstandards.
Grabthefloorplanandliterallytracethe“flow offood”fromendtoend.Grabacolouredpen, unrollyourfloorplansandtracethepathfood wouldtakeinyourHome.Ask:
• Wheredodeliveriesenter?
• Howfaristhedeliverybayfromdryandcold storage?
• Wheredocartslivewhenthey’renotin motion?
• Doprepstationssupportpeakproduction timeswithoutcrowding?
• Aretheresafepathsforhotandcoldholding toreacheachdiningspace?
• Isthedistanceofkeyfoodstorageand equipmentcloseenoughtofoodpreparation areas?
Tip: Involvethepeoplewhousethekitchen everyday,yourNutritionManagers,cooksand foodserviceworkers.Relyonexpertisefrom foodserviceoperationexperts,likeSeasons Care.They’llspotissuesquickly:tightcorners, trippinghazards,blindspotsneardoors,and the“where-do-we-put-this?”momentsthat turnintoheadaches.
Cross-Reference Equipment Lists, RightSize Them for Residents, Menus, and Regulations: InNewBuilds,equipment packagesoftencomebundledwith constructioncontracts.Helpful,yes but they’renotalwaysrightforSeniorLiving operations.Therisk?Youendupwith equipmentthat’stoolarge,toosmall,missing, toocomplexorsimplynotalignedwithyour Residentsneedsorthemenusofferedinyour Home.
A real-world lesson: OneHomereceivedtwo verylargeRobotCoupesbecausethe equipmentlistwastiedtobedcount,not actualdietaryneeds.Butinreality,onlya portionofResidentsrequiretexture-modified foodssotheequipmentcapacitywasoverkill. Themachinestookupvaluablecounterspace anddidn’timproveworkflow.Bythetime anyonerealized,theequipmentwas purchasedanddelivered.
How to validate before sign-off:
• Matchyourmenuandservicemodel.If you’reofferingmultiplediningoptions, roomservice,ortexture-modifieddiets,the typeandcapacityofyourequipment shouldreflectthat.
• Scalerefrigerationandstorageproperly.
• Confirmregulatoryrequirements.Make sureholdingtemperatures,ventilation,fire suppression,andsanitationdesignalign withlocalstandards.
• Planforgrowth.Ifyou’readdingroomsor expandingservicesinthefuture,consider thatnow.
Tip: TourotherHomesofsimilarsizeand style.Askwhatthey’dchangeabouttheir kitcheniftheycould.Those“wishwe’d known”insightsaregold.
Integrate Operations Early Design Isn’t Just About Looks: Architectscreatebeautiful spaces,butkitchensthatlookgreatonpaper canstillfailinpracticewhenday-to-day realitiesaren’taccountedfor.SeniorLiving kitchenshaveuniqueergonomicand complianceneeds:safemobilityroutes, appropriateworkheights,easy-to-clean finishes,clearseparationofclean/dirtyzones, andequipmentplacementthatreducesstrain andwalkingdistances.
A real-world lesson: Staffzigzagging betweenprepandplatingbecausestations weretoofarapart.Nofreezersorice machinesintheserveries.Handwashingsinks tuckedbehindadoor.Cupboarddoorsthat couldnotopen,oropenthewrongway.Not enoughcupboards.Nowheretostorecarts,or loadthemwiththeitemsneededforsnack service.Noneofthesearedealbreakersalone, buttogether,theyaddup.
What to do before approvals are locked:
• Bringfoodserviceoperationalexpertsinto thedesignphaseearly.Notjusttoreview drawings askthemtowalktheworkflow, flagcompliancerisks,andnote improvements.
• FreeupyourNutritionManagerto participate.Theirfrontlineperspectiveis essentialandoftenoverlooked.
• AskyourarchitecttotouraworkingHome ofasimilarsizeandservicemodel.Seeing thedanceofmealtimes,howcartsmove, mealsplated,Residentseating,dishes returned,andstorage,canchangehow peopledesign.
Tip: Avoidaone-size-fits-allapproach. MemoryCare,AssistedLiving,Retirement HomesandLong-TermCaremayshare principles,buttheirserviceneedsand Residentprofilesdiffer.Designaccordingly.
Build for Real Residents, Real Staff, and Real Regulations: Newbuildsare anopportunitytogetitrightthefirst time.InSeniorLiving,successisn’tjust aboutpassinginspections,it’sabout kitchensthatsupportdignity,safety, andagreatdiningexperience,every day.
• Mapworkflowswithyourteam beforeyoubuild.
• Validateequipmentagainstyour actualmenu,capacityneeds,and compliancerequirements.
• Integrateoperationalexpertiseearly sodesignalignswithhowthe kitchenreallyruns.
Dothesethreethings,andyourkitchen willworkbetterfromdayone and adaptasyourHomeevolves.
StaceyScaman,RD,istheDirectorofNew DevelopmentsandSpecialProjectsatSeasons CareDietitianNetwork,wheresheleadsthe organization’snewFoodServiceConsulting Division.Alongtimeadvocateforexcellence inSeniors’nutrition,shehasguideddozensof Homes,Dietitians,andNutritionManagers acrossOntarioandisamemberandprevious co-chairforOSNAC(OntarioSeniorNutrition AdvocacyCommittee).Knownforher innovationandaward-winningleadership, Staceynowspearheadsmajorinitiatives includingkitchendesign,redevelopment planning,andspecializedfoodservice solutionsthatelevatethediningexperience forResidents.
SeasonsCareisaleadingproviderofnutrition andfoodserviceexpertiseforSeniors’care acrossCanada,supportingHomeswith RegisteredDietitians,consultingservices,and innovativesolutionsthatenhancequalityof lifeforResidents.
Nourishing THE WHOLE SELF IN HEALTHCARE & SENIOR LIVING
Kaitlyn Munro MHSc, RD, Nutrition Services Consultant
NutritionMonth2026ishere!TheSysco CanadaNutritionServicesTeamisproudto celebratethisyear’stheme, Nourish to Flourish,whichwasthoughtfullydevelopedby DietitiansofCanada.Thisthemeremindsus thatmealsprovidemorethanfuelforthebody. Theysupportemotionalwell-being,social connection,andasenseofidentity.From belovedcomfortfoodstoculturallymeaningful dishes,everybiteisanopportunitytohelp residentsflourish–physically,emotionally,and socially.
Thisarticletakesacloserlookathow nourishmentshowsupacrossdailylifein seniorliving,exploringphysical,emotional, social,andculturalwell-being,whilesharing simple,practicalwaysteamscanbringthese conceptstolifeatthetable.
Physical Well-being: Fueling Strength, Safety & Healing
Asweage,goodnutritionbecomesincreasingly important,especiallyforthoselivinginlongtermcareorretirementcommunities.Without adequatenutrition,olderadultsfaceahigher riskofmalnutrition,skinbreakdown,and falls1,2.Thegoodnewsisthatwell-planned menuscanplayapowerfulroleinprevention andrecovery.
What to Focus On:
• Power-packed menus:Mealsrichin protein,fibre,omega-3s,vitaminD,and vitaminB12helpmaintainweightand muscle,supportimmunity,andpromote brainhealth.
• Healing from the inside out:Forwound healingandskinintegrity,protein,zinc, vitaminC,andadequatefluidsareessential tosupporttissuerepairandreducepressure injuryrisk.
• Strong and Steady: Preventingfallsand fracturesstartswithmuscleandbonehealth. Proteinandcaloriessupportstrength,while vitaminDandcalciumhelpmaintainbone integrity.Adequatehydrationalsoplaysa keyroleinreducingdizzinessandconfusion, bothofwhichcanincreasefallrisk.
Lookingformoreinspiration?
Explore Sysco Canada’s Nourished Aging Toolkits for practical tips and menu ideas!
Emotional Well-being: Comfort, Autonomy & Identity
Foodhasapowerfulwayofstirringmemory andemotion.Afamiliarstew,afavouritebaked good,oralong-lovedfamilyrecipecan instantlybringcomfortandasenseofhome. Formanyolderadults,particularlythoseliving withcognitiveimpairment,thesefamiliarfoods offermorethannourishment.Theyprovide reassurance,reducemealtimeanxiety,andhelp createacalm,recognizableroutine.
Whenmealsarepreparedwithintentionand empathy,evensmallgesturescanmakea meaningfuldifference:
• Adaptresidents’favouriterecipestofityour menucycle.Familiarflavoursanddishes (evensubtleones)cansparkjoy,positive memories,andhelpresidentsfeelmoreat home.
• Offeraregular“Resident’sChoice”meal. Invitingresidentstohelpshapethemenu reinforcesautonomyandremindsthemthat theirpreferences,traditions,andvoicestruly matter.
• Partnerwithrecreationteamstoprepare specialrecipestogether.Whetherit’sbaking, cooking,orsharingstories,theactof preparingfoodtogetheroftenbecomesjust asmeaningfulasenjoyingthemealitself.
Together,thesemomentsdomorethannourish thebody.Theysupportemotionalwell-being, helptransformmealtimesintocomforting rituals,andsetthestageforconnectionatthe table.
Social Well-being: Connection at the Table Mealtimesareamongthemostimportantsocial momentsinseniorliving.Awelcomingdining space,asharedmeal,andanopportunityto connectwithotherscanhelpeaseloneliness, sparkmemories,andstrengthenrelationships. Formanyresidents,thesemomentsoffera senseofbelonging,routine,andsomethingto lookforwardtoeachday.
Whendiningisapproachedwithintention, smalladjustmentscanhelpcreatespacefor connection:
• Hostspecialeventmeals,suchasholiday celebrationsorthemeddinners,andwhen possible,welcomefamilymemberstojoin. Thesesharedexperiencesbringenergyto thediningroomandencouragesocial connection.Lookingforinspiration?
Explore Sysco Canada’s Special Event Menus to help plan your events with ease.
• Createshareddiningexperiencesthrough thoughtfulseatingarrangements.Pairing residentswhosharesimilarinterests, backgroundsorlifeexperiencescan naturallyencourageconversation, storytelling,andtheformationofnew friendships.
Whendiningistreatedasasocialexperience ratherthanatask,thetablecanbecomeaplace ofcommunity.
Cultural Well-being: Honoring Identity Through Food
Everyresidentbringswiththemalifetimeof traditions,cultures,andfoodmemories.Foodis oneofthemostmeaningfulwaystohonour thatidentityandhelpresidentsfeelseenand respected.
Whenmenusreflectthediversecommunities theyserve,evensmall,thoughtfulchoicescan makeameaningfuldifference4:
• Hostingculturallymeaningfulmealstiedto residents’traditions,holidays,and celebrations.Theseoccasionscreate opportunitiestohonourheritage,invite storytelling,andfosterconnection.
• Reviewingtheculturalmakeupofyour communitytoensureflavours,seasonings, condimentsandeatingutensilsalignwith residentpreferencesandcustoms.These detailscanhelpmealsfeelmorefamiliarand welcoming.
Whenresidentsrecognizetheirculture reflectedonthemenu,itreinforcesdignity, inclusion,andasenseofhome.
Conclusion: AswecelebrateNutritionMonth 2026,we’reremindedthatnourishmentisn’t justaboutfood.It’saboutthepeopleweserve, andthemeaningfulmomentscreatedaround everyplate.Whenwehonorpreferences, supportwell-being,andreflectthecultural storiesthatshapeeachresident’slife, mealtimesbecomepowerfulopportunitiesfor connectionandcare.
Bycontinuingtocookwithintention, collaborateacrossteams,andlistentothe voicesofresidentswhoinspireourwork,we helpcreatecommunitieswhereeveryonecan trulynourishtoflourish.
References:
1. Dent E, Wright ORL, Woo J, Hoogendijk EO. Malnutrition in older adults. Lancet. 2023;401(10380):951-966.doi10.1016/S01406736(22)02612-5.
2. Health Canada. Canada’s Food Guide: Healthy eating for seniors [Internet]. Ottawa (ON): Government of Canada; 2019. Accessed 2025. Available from: https://food-guide.canada.ca/en/tips-for-healthyeating/seniors/
3. Volkert D, Beck AM, Cederholm T, Cruz-Jentoft A, Goisser S, Hooper L. et al. ESPEN guideline on clinical nutrition and hydration in geriatrics. Clin Nutr 2019;38(1):10-47.doi10.1016/j.clnu.2018.05.024
4. Schlegel-UW Research Institute for Aging. CHOICE+ best practices for relationship-centred dining in residential care [Internet]. Waterloo (ON): Research Institute for Aging; 2022. Accessed 2025. Available from: https://the-ria.ca/wpcontent/uploads/2018/07/CHOICE_BestPractices_rebrand_FINAL_040522.pdf
Building Inclusive Menus CULTURAL NOURISHMENT
Syscounderstandstheimportanceofcraftingmenusthatreflectculturaldiversity.Tosupportthis,we offerfeaturedculturaltoolkitsthatincludecuratedrecipes,productrecommendations,andguidance onincorporatingculturaldishesinarespectfulandauthenticway.
Celebrate. Customize. Delight.
Elevate every occasion with curated menus for special moments in healthcare and senior living.
Whetheryou’recelebratingaholiday, milestone,orcommunityevent,Sysco Healthcare&SeniorLiving’sSpecial EventMenusmakeiteasytoimpress withoutoverburdeningstaff.Ourcurated selectionsspaneleganthorsd’oeuvresto comfortinghot-and-coldfare,helpingyou craftmenusthatreflectyourresidents’ tastesanddietaryneeds.Withflexible options,seasonalvariety,andtrusted Syscoquality,youcancreatememorable mealsthatbringpeopletogether.
Select a cover to view the full toolkit.
Did You Know?
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One Product, Endless Possibilities
STRETCHING YOUR MENU DOLLARS WITHOUT COMPROMISING QUALITY
Brought to You by Our Vendor Partner, Export Packers
Intoday’seconomicclimate,operatorsarelookingforwaystoreducecostswhilestillprovidingtheir residentswithmealsthataredeliciousandvisuallyappealing.ExportPackersoffersvariousspeciesof fish,shrimp,squidandotherseafooditemsthatfallunderthecommodityandvalue-addedcategories andcanbeusedfordifferentmealoccasions.
Usingoneproductinavarietyofwaysonamenucanoffermanybenefitstohealthcareandsenior livingoperators.Thisapproachcanhelpinthefollowingways:
1. Reduce food costs: Usingoneproductindifferentmenuapplicationsallowhealthcareoperators topurchaseaniteminlargerquantities,whichcanhelpreducetheunitcostandallowsoperators tohavemorecontrolovertheirinventoryastheyarestoringlessuniqueingredients.
2. Minimizes food waste: Usingasingleingredientinavarietyofmenuconceptswillresultinmore frequentstockrotationastheingredientsarebeingusedmoreoften.Thiswillhelptomaintainthe freshnessoftheproductaswellasminimizespoilage.
3. Easier inventory management: Aspreviouslymentioned,usingasingleingredientinmultiple menuitemswillallowoperatorstostorelessuniqueingredients.Healthcareoperatorswillhave feweritemstotrack,manage,andreorder.
4. Less storage space required: Usinganingredientacross multiplemenuitemswill saveoperatorsstorage spaceastheywouldbe storinglessingredients.
5. Creates operational efficiencies: Chefswill createdishesutilizingone ingredientinmultipleways. Thismayeventuallyleadto fasterpreptimeasthey becomemoreconfidentin preparingandusingthesingle ingredientindifferentways. Astheybecomemoreskilled withthesingleingredient,it canresultinconsistentquality acrossmultipledishes.
6. Improves training and service quality with new hires: Operators canfeelmoreateasewhentraining newchefsintheirkitchen.Using singleingredientsinavarietyof menurecipeswillmeannewhires willhavefeweringredientsand techniquestolearn,helpingto minimizemistakesduringservice andmealpreparation.
7. Encourages creativity: Finding differentwaystouseaningredient acrossmultiplemealpartsallows chefsanddietitianstousetheirskills andknowledgetodevelopnewand excitingmenuconcepts.Offering residentsavarietyofmenuitems willhelptomaintaintheirenjoyment duringmealtimes.
8. Ability to offer a variety of menu items: Chefsanddietitianswillhave theabilitytocreatevarietyontheir menusthatcatertodifferentdietary needsandpreferences.Thiswill allowresidentstoenjoythemain singleingredientwithout compromisingtheirdietary restrictions.
Agreatexampleofanitemthatis versatileistheOceanJewelTempura Shrimp.Thisitemcanbefeaturedin morewaysthanoneonyourmenu:
• TempuraShrimpKoreanBibimbap
• SweetTempurashrimpmixedgreen saladwithanAsiansesamedressing
• Asian-StyleShrimpTempuraStir-Fry
• TempuraShrimpTaco
Check out Export Packer recipes on YouTube!
Healthcareandseniorlivingoperators cantakeadvantageofthebenefitsof utilizingsingleingredientsontheir menusinmultipleways.ExportPackers offersawiderangeofseafoodproducts thatcanbeusedasanappetizer,ina salad,pastas,sandwichesandmore!
Providing meal solutions to healthcare and senior living operators is a fundamental part of what Export Packers does. As a proudly Canadian company, Export Packers recognizes the importance of the healthcare market and works diligently to provide quality products that delivers in taste, consistency and value under the Ocean Jewel and Toppits brands. With a wide selection of products that are Made in Canada using imported and domestic ingredients as well as products that are produced overseas with trusted partners, operators can trust that they are getting reliable and quality products and service. Export Packers offers products that are sustainably sourced and can be used by chefs and dietitians to create dishes that cater to different dietary needs, including gluten free options. Contact your Export Packers account representative for more information on product offerings and availability.
Nourished Aging TOOLKITS
DiscoverSyscoNutritionServices’toolkitseries packedwith practicaltipsandeducationalinsightsdesignedforsenior living.Theseeasy-to-useresourceshelpteamsstayinformed, implementbestpractices,andelevatethequalityofcareevery day.Turnknowledgeintoactionandmakemealtimeand nutritionmanagementsmarter,simpler,andmoreeffective!
Practical Tools for Healthcare & Senior Living Foodservice DOING MORE WITH LESS:
Brought to You by Our Vendor Partner: Handgards
A Growing Need Meets a Shrinking Workforce
Healthcare&SeniorLiving(HCSL)operatorsare feelingpressurefromtwomajortrends:anaging populationwithincreasinglycomplexdietaryneeds andatighteninglabourmarket.MoreCanadiansare enteringseniorlivingeveryyear,andthisgroup expectsmenuoptionsthataccommodatepersonal preferencesandmedicalrequirements.Atthesame time,theworkforceisaging,whichmeansfewer availablestafftosupportfoodserviceoperations.
Senior Living in Canada: Fast Facts
• 198,000+ long-term-care beds nationwide¹
• 7.6 million Canadians aged 65+ ²
Residentswantfresh,variedmealsthatmatchtheir healthneedsandculturalbackgrounds.Risingcosts andstaffingshortagesmakethisdifficult,butoperators donotneedlargeequipmentupgradestoimprove efficiency.Simpleworkflowtoolscanprovide meaningfulgains.Twoexamplesarepre-portionbags andpanliners,whichhelpteamsstayorganized, reducewasteandmaintainconsistencyunderpressure.
The Rising Complexity of HCSL Menus
Today'smenusmayincludediabeticfriendlyentrées, low-sodiumoptions,allergenconsiderations,texturemodifiedchoices,plant-forwarddishesandculturally relevantmeals.Theseexpectationsaffecteverypartof productionfromprepthroughservice.Inventory planningbecomesmoredifficult,especiallyfor perishableingredientswithunpredictabledemand.
Kitchensneedsimplesystemsthatimprove organization,accuracyandspeed.Pre-portion bagsandpanlinersofferpracticalsupportacross dailyworkflow.
• Seniors projected to reach 21–23 percent of the population by 2030³
• Roughly 450,000 additional seniorliving units needed by 2040⁴
• Workers aged 55+ now make up 21.6 percent of the labour force⁵
Pre-Portion Bags: Consistency, Control and Less Waste
Pre-portioningingredientshelpskitchens maintainpredictableportionsandfaster service.
Improved Accuracy
• Clearlabelinghelpsreducemistakes betweendiabeticandregularservings,lowsodiumandstandardentrées,allergen-safe items,vegetariancomponentsandtexturemodifiedvariations.Thissupportssafe, efficienttraylineservice.
More Variety Without Extra Work
• Withpre-portionedingredientsreadytogo, staffcanassemblebowls,sidesorplantbasedoptionsquickly.Thisexpandsmenu varietywithoutaddingnewlabour.
Better Waste Management
• Consistentportionsreduceover-serving. TintedorprintedbagssupportFIFO rotation,andingredientscanbeportioned andfrozenasready-to-usekitstominimize spoilage.
Pan Liners: Cleaner, Faster and Easier to Manage
Panlinersimproveefficiencyonthehotsideof production,especiallywhenpreparingmultiple diets.
Support Multiple Diet Types:
• Separatelinersallowkitchenstoprepare gluten-free,allergen-sensitive,heart-friendly ortexture-modifieditemsinthesamepan withoutcross-contact.
Faster Cleanup and Less Strain
• Sincefooddoesnotsticktothepan,most itemsrequireonlyquicksanitizinginsteadof heavyscrubbing.Thissavestime,reduces fatigueandhelpsnewstaffgetuptospeed quickly.
Protect Equipment and Reduces Loss
• Lessscrubbingextendspanlife.Food releasescleanlyfromtheliner,which reduceswasteduringtransfer.
How These Tools Work Together
Usedtogether,pre-portionbagsandpanliners improveworkflowfrompreptocooktoserve. Kitchensbenefitfrom:
• Improvedaccuracyformultiplediets
• Smootherserviceduringbusyperiods
• Reducedwasteandbetterportioncontrol
• Easiertrainingandlowerphysicalstrainfor staff
• Morepredictablecosts
Theyhelpteamskeeppacewithrising expectationsevenwhenstaffingislimited.
A Practical Path Forward
HCSLoperatorsmustbalancegrowingmenu complexitywithongoinglabourchallenges. Simpletoolssuchaspre-portionbagsandpan linerssupportsafer,moreconsistentandmore efficientkitchens.Bystrengtheningdaily workflow,thesetoolshelpoperatorsdeliver mealsthatmeetresidents’dietaryneedswhile managingbothcostandlabourpressures.
HandgardssupportsHCSLoperatorswithtools designedtomakemealtimessmootherand moreconsistentforresidents.TuffGardspreportioningbagshelpensureaccurateportions andcleardietaryidentification,whilePanGards panlinersreducecleanupandkeepcooking equipmentinbettercondition.Usedtogether, theyallowteamstospendlesstimeon repetitivetasksandmoretimefocusingonthe peopletheyserve.
References
1. Canadian Institute for Health Information. (2021). Recent staffing and quality indicator trends in Canadian long-term care. https://www.cihi.ca/en/recent-staffing-and-quality-indicator-trendsin-canadian-long-term-care
2. Statistics Canada. (2023a). Older people are all right. https://www.statcan.gc.ca/o1/en/plus/7059-older-people-are-allright
3. Statistics Canada. (2023b). Population projections for Canada, provinces and territories, 2023 to 2073. https://www150.statcan.gc.ca/n1/dailyquotidien/240624/dq240624b-eng.htm
4. United Active Living. (2023). What senior living communities will look like in 2030. https://www.unitedactiveliving.com/blog/what-seniorliving-communities-will-look-like-in-2030
5. Labour Market Information Council. (2023). Labour market resilience in the face of an aging population. https://lmic-cimt.ca/labourmarket-resilience-in-the-face-of-an-aging-population/
Nourishing Kitchen RECIPE BOOK
Designedinpartnershipwithourvendorcommunity andSysco’sCulinaryConsultantstoprovidedelicious &healthcarefriendlyrecipeideasthatwillbesureto makeanimpactonyourseniorlivingmenu!
