Don Falgoust, Vice President of Food and Beverage at RLJ Lodging Trust, will be featured in a one-on-one interview with Senior Living News Editor Cheryl Slavinsky. Previously Vice President of Food & Beverage at FelCor Lodging Trust, his career also included corporate director, executive and multi-unit positions with Hyatt, Intercontinental, Westin and Wyndham Hotels.
Falgoust received the prestigious 2019 Silver Plate Award in the Hotels & Lodging category from the International Foodservice Manufacturers Association (IFMA). He is known for stepping away from uninspired ‘comfort zones’ and pushing the envelope on a deeper connection with guests and employees from a service, culinary and beverage perspective—taking risks, pushing boundaries and challenging individuals to not be afraid to do the same.
RLJ Lodging Trust
The senior living industry needs to get better at telling its story—why it’s a great place to work—especially in food and beverage. To reduce high turnover that affects its profitability and operations, including its #1 customers—the residents—providers must be willing to invest in their people and culture. This panel of culinary veterans will discuss strategies to attract quality team members and keep retention high, why integrating sustainability into your organization’s culture should start with hiring and training, how to implement signature onboarding and staff development programs, and why communication and leadership roles will strengthen culinary teams and reduce turnover.
WesleyLife Senior Living
Senior dining has evolved with a dramatically increased focus on fresh and locally sourced foods, healthy food options, variety, and changing styles and techniques of menu development, while the “experience” has become just as important. These senior dining professionals will discuss current food trends and how to bring excitement to the dining experience with pop-up restaurants, theme meals, tableside cooking and other events—boosting engagement, socialization, satisfaction and happiness among residents while reducing food waste and cost.
LivGenerations Senior Living
Civitas Senior Living
Acts Retirement-Life Communities
Watercrest Senior Living Group
Is your organization a culinary hypocrite—so focused on outcome and perception, wanting the highest caliber of food and service, but failing to see what resources and investment are needed to deliver it? This panel will focus on some of the key reasons why some culinary operations are not self-sustaining and offer strategies to succeed—considering operational design, technology, equipment, qualified staff, ongoing support and training, kitchen controls, and how to save money that’s literally going into the garbage as the senior living industry’s food waste averages 40%.
Living Care Lifestyles
Pathway to Living
Brookdale Senior Living