FMJ Facilities Management magazine providing industry-specific intelligence to FM and property professionals
SENSE OF COMMUNITY
Fostering community is an important aspect of care provision and the survey showed that 78 per cent of respondents wanted access to green space as that has a very close relationship with wellbeing and relaxation. Over half (53 per cent) of the residents also prioritise socialising, with recreational activities being seen as very important.
Says Seal: “What you get from a care home, a retirement living or extra care facility is that social aspect and that can help people stay young, both mentally and physically for a longer time. That’s often the reason that customers choose to move into assisted living or retirement living rather than living independently. We try to add value outside of the catering, more broadly, in terms of recreational and social activities, quizzes and special colouring time for relaxation.”
The survey detected an increase in demand for global cuisines, as while 35 per cent of respondents aged 65-75 favour traditional British dishes, only 17 per cent of younger respondents aged between 45 and 54 share this preference. To help meet both the demands of traditional diners and those with more international tastes Caterplus organises food theme days at least once a week to mix up the cuisines available.
Adds Seal: “We’ve got a very diverse mix of staff in our in our kitchens, and they will often bring their local cuisine into the home and showcase it. We’ll also introduce pop up events when a group of our development chefs will showcase a particular cuisine.”
FORWARD PLANNING
Caterplus has taken five key learnings from the report to help reflect the views and wishes of clients. As the chickpeas example illustrates, it’s firstly about balancing quality and affordability and finding innovative ways to maintain costs and improve the nutritional value of food.
The second key learning is around culinary preferences, so while British food remains important, global cuisines have also got a place, which is why global flavours are being introduced throughout the Caterplus estate at least once a week.
The third learning is on sustainability, and as Seal acknowledges, unlike the high street where there is a real demand for vegan food or alternative milks; “We’re finding other ways of introducing more sustainable practices such as supplementing beef with lentils or pulses which increases the fibre content of the meal whilst reducing the CO2 impact.”
The starkest revelation from the survey is that technology can enhance the resident experience, but must not detract from it, so any new technologies will be focused on how to enhance the resident experience, rather than driving efficiency.
Seal concludes: “Finally, there is that demand for personalisation which we were already trying to achieve, but this has supercharged that our drive towards personalisation, and we very much understand that that this is going to continue to grow in importance as we continue to innovate as a business.”
