We’re not just talking about the frail and very old, but everyone 55 and over. Many have another 40-50 years of life ahead of them – that’s a lot of eating out, coffee, snacks and beverages! Understanding the segments within the broad group of ‘senior diners’ was one of the first distinctions raised by today’s guest Aaron Fish, a foodservice executive working in the retirement living sector in Texas. He has extensive experience in restaurants, and brings that understanding to this conversation with Ken Burgin.
Topics discussed include menu options, handling dietary needs, choosing the right staff, service expectations and the role of food in the lives of people who don’t go to work every day. Lunch and dinner can be important for entertainment as well as nourishment, and that gives more possibilities for creating a popular and profitable business. Baby-boomers and seniors are a massive proportion of the population – often overlooked and under-serviced, and that means opportunity!