Get the Edge in the Race for Food Quality Gold

Giambarresi says that when analyzing the food used by an operation, Don Miller looks at which foods can be made on site. “By analysis of products purchased, we develop ways to fabricate the product in a traditional manner. This means we can increase food quality and labor while decreasing food costs. It could be something as simple as using an employee to prepare fresh green beans instead of purchasing canned green beans,” he says.

Additionally, extensive recipe development has allowed the Legacy to begin using a single product for multiple applications. “For example, instead of purchasing baked, fried, and fajita chicken, we now purchase one specific size chicken breast that can be used in multiple dishes,” Darrah says. “We reduce costs by purchasing more of that product in bulk, and we also improve quality by learning new recipes and culinary techniques to flavor and prepare more exciting dishes. This is especially important since we serve a captive audience every day of the year. We want our residents and guests to believe that we are the best of the best.”

Ensuring Quality

According to author, motivational speaker, and renowned food service director Carlton Green, PhD, “Quality starts with purchasing quality, but you don’t have to pay premium prices.” Years ago, while serving as food services director for the University of California at Los Angeles Medical Center, Dr. Green reduced the budget by $11 million with no reduction in staff. By simply changing the type of ham purchased, for instance, Dr. Green was able to save the department $37,000 a year. Switching to a different type of straw saved another $16,000. Dr. Green also believes that using forecasting, looking for ways to reduce waste at all times, and learning to cook in small batches throughout the meal time helps operations cut costs.

Now, Dr. Green believes Legacy is setting the standard for retirement communities, their leaders, and their food service departments on a national level. “I spent five years working at a very large, upscale retirement community,” says Dr. Green. “But when I visited the Legacy Retirement Communities, they absolutely blew me away. The physical properties were immaculate, but it was the staff that made a difference.”

Taking Notice

Recently, Don Miller and Associates held its annual Good to Best Conference in San Diego. At the event, Darrah received the gold medal for “Biggest Cost Savings Without Reducing Food Quality or Reducing Staff.”

“The success of our new approach to dining services is off the chart,” says Joyce. “Since redesigning everything from our menus to our service style, residents and their guests tell me that our food and service is the best-kept secret in town. Many people compare eating here to a five-star dining experience.”

Giambarresi agrees. “At Don Miller and Associates, we recognize the fact that in a retirement community setting, the food quality and presentation is just as important as the rooms and amenities. Restaurant style dining, such as in a five-star hotel, is what this age group expects and wants,” Giambarresi says. “And that is what the Legacy is providing.”

Darrah has also been selected as a member of the board of directors of Don Miller and Associates’ 2009 Conference. In this role, he will provide major input into the three-day conference’s curriculum and overall strategic planning.

“We are constantly striving to reach the 10 level in all that we do,” Darrah adds. “We want to be the top retirement community in the nation in regards to food service and quality. We want people to say, ‘You should taste the food at that place.’ And I believe we’ve arrived at that culinary destination.”