Total Foodservice
Redefining Senior Dining
I am honored to be featured in the April issue of Total Food Service!
In this piece, I shared how we’re redefining senior dining—not just by improving meals but by reshaping the entire dining experience with culinary creativity, smart tech, and deep respect for today’s older adults.
From global flavors to nutrient-forward menus and guest-driven innovation, we’re meeting this next generation of residents with dignity, choice, and flavor at the center of every plate.
Thank you to Total Food Service for spotlighting this vital evolution in senior living dining. Read the issue here!
Is your senior living dining program a game-changer… or just an afterthought?
Is your senior living dining program a game-changer… or just an afterthought? In the latest Foresight Radio episode, Matthew Thompson of Restaura shares how the future of senior living dining is being redefined.
Personalized menus tailored to resident preferences
Tech that empowers both staff and residents
Ethical sourcing & farm-to-table dining
Employee ownership that drives engagement
Senior living communities must evolve—because the next generation of residents is demanding better. Tune in to hear how dining can be a competitive advantage, not just a necessity.
meeting the needs of today’s senior living resident one dish at a time
Chef Matthew Thompson, Chief Culinary Officer at Restaura Hospitality Group, shares his innovative approach to enhancing dining experiences in senior living communities. By introducing diverse global cuisines and creating unique restaurant-style concepts, such as the Mediterranean-themed “Elia,” Chef Thompson aims to engage residents’ palates and provide a personalized dining atmosphere. He emphasizes the importance of incorporating functional foods to boost overall well-being, making subtle ingredient swaps to promote healthier choices without compromising taste. Additionally, integrating technology allows for real-time feedback and tailored meal experiences, ensuring that each resident’s preferences and nutritional needs are met. This holistic approach elevates the culinary standards and fosters a sense of community and connection among residents.
Dream Kitchens: ACF Chefs and designers talk about the optimal kitchen
WEARECHEFS.COM, September 8, 2022
When you spend all day and sometimes all night in a kitchen, it becomes an important place. Its the heart of the house and the full-time office for most chefs. But what makes a good kitchen into a great kitchen, or even a dream kitchen? Great flow, effective equipment, plus some toys and ergonomics go a long way in meeting chefs dreams. Chef Matthew Thompson, CEC, CCA, would love a kitchen with enough space particularly one with enough room for staff to eat at a common island. Its a really important part of the dining and culinary component being able to celebrate food. Read the article HERE
Recipe testing and culinary innovation, Aramark, Philadelphia, PA
Plant Based Culinary Innovation with HSUS, Aramark, Philadelphia, PA
In 2019 Chef Thompson led the Harvest Table Culinary Group and Changing Tastes to develop new and delicious ways to use plant-forward culinary approaches while keeping better meat on the menu and replacing conventionally produced beef with locally raised, grass-fed beef. The decision to take on this challenge for the food service industry grew out of the values of its culinary leaders, who are dedicated to turning fresh, local, and sustainably sourced ingredients into authentic food experiences. Harvest Table’s creative team of culinary experts is dedicated to food literacy and flavor discovery through a shared commitment to cultivating strong communities and connecting to local culture. Read the White Paper HERE
Menus of Change: More than Burgers: What's Coming Next in Plant-Based Food?
November 2020
Plant-based burgers are one of the hottest trends in foodservice. But burgers aren't the only way plant-based eating disrupt center-of-plate protein. This session will explore the research into what consumers actually want in plant-based foods and offer predictions of what’s next in plant-based and alternative protein trends for 2020 and 2021. We’ll also discuss why the alternative protein category has staying power, based on consumer demand and operational efficiencies. Attendees will learn marketing strategies for plant-based foods and find culinary inspiration for innovative menu items that can appeal to the new generation of eaters. And we’ll consider all of this within the wider context of the impact of COVID-19, and ask what effect the virus and its economic fall-out have had on these otherwise durable trends. Find more information at https://www.menusofchange.org/