Making Meals Memorable: Key Concepts

There are some key concepts that must be remembered to achieve an improved dining program.

A fine dining program must be a facility philosophy, not a dietary program.
Every department, every staff member has responsibilities.
Everyone must work together to achieve goals.
A fine dining program must be individualized to the facility’s residents, staff, and physical plant.

If these concepts are not adopted and followed, the dining program will never be much more than getting the meals out.

Do you find it is difficult to get other departments involved in meal service? What have you done to overcome this?