Imagine you’re in charge of meal planning for a large summertime event in small-town Idaho.  There will be 200 attending; your budget is large and you have a professional chef at your disposal. Now imagine you are in Louisiana in mid-winter with a gathering of 12. Your budget is small and you are working alone. Would you prepare the same menu?

Understanding the intricacies of menu planning is a difficult task. There are differences and priorities that have to be considered.  Regarding assisted living facility menus specifically, one size does not fit all. Let’s discuss a few of the variables:

-Size of facility: Small organizations often have a caretaker who does all the work from cleaning to cooking. Large organizations may have someone, perhaps even a chef, who only prepares meals.

-Type of Facility: Consider the varying needs within organizations who serve the developmentally disabled, those suffering from memory loss and those who live independently.

-Location: Geographical North, South, East, West all have flavor preferences.  Also of consideration should be culture, and state regulations.

-Who is writing the Menu: Most senior and nursing facilities (SNF) menus are written by companies that contract with dietitians to meet regulations with menus being a side business.  Food vendors write menus to sell their products.  Others write menus to accommodate tray card systems which use a “one-size-fits-all” therapeutic diet with limited choices. Some chef write menus to showcase abilities or culinary passions.

-Frequency of menu planning: Weekly? Monthly? Annually?  Typically, menus are on some sort of a rotation.

-Ability to control food costs:  Some facilities have tighter budgets and want to keep price per resident or price per day at a certain point. Others seek a higher food expenditure to meet clientele demands and to use food as part of their marketing package.

Ideally, key elements of a good menu should also include compliance and customization.

Compliance

Menus should be compliant with state health and food regulations. Often facilities incur code violations or are deficient because their current meal plan doesn’t meet proper guidelines.  Most states have a specific packet designed to inform facilities of laws. Obtaining a copy of your state’s menu regulations is essential to developing a game plan.

Additionally, enlisting the advice and expertise of a registered dietitian can help you meet these state regulations as well as help you meet suggested daily nutritional values. Consulting a dietician can also ensure that residents are eating meals that are designed specifically for their needs.

Customization

Menu customization inspires creativity and increases resident satisfaction. A customizable menu plan is power in your pocket.  Dietary needs, number being served and personal preferences can be tailored for your circumstances. Being able to customize menus, using well received, “tried and true” nutritious foods is a great way to try new recipes with less risk.  Customization also allows for use of in-season fruits and vegetables which can be key in controlling food costs.

It may seem too good to be true, but there are tools and resources that can help you make a great menu. Whether you plan monthly, quarterly, or semi-annually, keep in mind these essential elements that make up a great menu.

Lastly, remember that good meal planning increases resident satisfaction, which increases your satisfaction as well!