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Articles by Cindy, featured in RetirementHomes.com

2011

November- Leaders Build Community in the Dining Room

The kitchen is the heart of the home. But the warmth people bring is the hearth. Make the dining experience a natural place to build community. Transform neighbors into friends. By Cindy Heilman, MS, DTR, of Higher Standards, LLC.

 

August- Culture Change in Nursing Home Dining Begins with a Vision

Improved quality of food and service is the measurement of success in making a difference with a retirement center’s bottom line.

 

April- Begin Culture Change Now-Seek Talents within Your Staff

Nursing homes and assisted living communities need a culture change in hospitality service, writes Cindy Heilman MS, DTR. Formal training sessions can uncover the hidden skills of staff. Shine a light for service personnel in need of more options to share.

 

 

February- Person-Centered Care Begins with a New Attitude Toward employees

Cindy Heilman – CEO of Higher Standards – explores the Catch-22 at management level of senior living communities. Administrators set the bar low and expect less from underpaid employees. Opportunities abound to improve productivity and morale for all staff  who serve meals.

 

2010

October- Define Company Values with Dining Best practices

Cindy Heilman – CEO of Higher Standards – Empathy and Respect are core company values in senior living communities. Executive leaders must value and respect highest quality residential service in their dining room. An ongoing series of best practices for dining success.

August- Scripting your Playbook for Winning with Dining Best practices

Cindy Heilman, CEO of Higher Standards, delivers her third in a series of Best Practices – dining success, winning daily victories and developing strategies to ensure the service you deliver is easy to maintain and operates comfortably, like a trusted well-oiled machine every time.

June- Changing from the Inside Out with Best Dining Practices

Cindy Heilman – CEO of Higher Standards – writes about the knowledge, skills and attitudes that optimize the dining experience for residents. The education and training of servers promotes personal respect and trust to reach their highest potential.

March- The Secrets to Success with Dining Best Practices

Culture change is a hot topic in dining writes Cindy Heilman – CEO of Higher Standards. The quest consists of properly educating dining staff in protocols, policies, and standards . . . how servers approach, interact with, and offer assistance to residents.

2009

December-Winning at Dining-Focus on the Fundamentals

Dining service in Senior Living is a team effort of practice and execution. Personal glory is de-emphasized for the good of the team. Cindy Heilman of Higher Standards gets down to the basics and demonstrates the championship ethics of hospitality.

 

October-Service Makeover-Did You Pass the Test

The best dining service is invisible. But senior care communities often fail to cultivate service relationships as a priority. Cindy Heilman, CEO of Higher Standards, offers a tough love approach to food services in senior care communities.

 

August-Does Your Community Need a Service Makeover

Cindy Heilman, CEO of Higher Standards, serves up a quiz to measure the effectiveness of your community’s food service. Find out how you score and how to better understand the links between the emotional well-being of residents and their quality of life.

July-Serving Up Connections with the Coffee

The long term care profession is adopting person-centered care and best practices meal service to enhance residents’ experience. Find out how to create a new paradigm in care community dining service with Cindy Heilman, CEO of Higher Standards.

 

June- It’s Not Just a Meal Anymore

Senior housing providers need to know what restaurateurs already know about service and quality. Leading senior care analyst Harold Urman, Ph.D. of Vital Research teams up with Cindy Heilman, CEO of Higher Standards to prepare an enriching article on how the dining experience enhances the quality of residents’ life.

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Choices: A Kind Dining® Success Story

When Villa Crest Nursing and Retirement Center wanted to transform the dining experience in their senior living community, they turned to Kind Dining® for help with staff training. The result of their hard work is Choices restaurant, much happier residents and staff, and an Optima award!



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“This training will result in a significant impact on the dining experience”

John Hogan,

--- Executive Director in long term care and Instructor Oregon State University in Health Management and Policy

Hospitality for Boomers

Hospitality for Boomers

Order Today and Save 15%!

Hospitality for Boomers: How to attract residents, retain staff, and maximize profitability by Cindy Heilman is available now. This quick read shares a unique service perspective and is full of hospitality tips:

  • Respecting your diner’s experience
  • Training your staff to excel
  • Applying empathy daily
  • Exceeding your residents’ expectations
  • Building your hospitality team
  • Growing your employees personally and professionally
  • Focusing your leadership team
  • And more!

Order copies for your staff today and save 15% off regular pricing: $22.95 $19.51 + s&h.