In April, our retirement division invited residents from each of our Retirement Lodges to participate in our bi-annual menu planning sessions. Involving the residents is just one more way we strive to make a difference. 

Together with our  Food Service Managers, Jamie Tripp - Three Squares Dietary, Jodi Napper-Campbell - General Manager at Avalon Retirement Lodge, Jackie Dusome - Director - Retirement Communities Operations and most importantly Resident Representatives from each of our Lodges, they spent the day together collaborating on our first menu planning session involving residents.  What an amazing experience.

The outcomes of this successful planning meeting will be experienced with our Spring Summer menus for 2015. Thanks to all who collaborated and openly shared ideas. 

Enjoy the photos below!