Maple Leaf Chef Brent Decoste and Account Managers Kent Stark and Crystal Tudge were in Maple Ridge, BC, to meet with the foodservice team at Park Place Seniors Living (PPSL) to help them plan an exciting new menu. As a long-term care facility with 13 locations, PPSL’s objective was to standardize the menu across all sites and have the homes purchase menu items from the same suppliers. An ideation session was planned to help PPSL meet its goals.
In his role at PPSL, Corporate Chef and Resident Services Manager Sam Sharples must ensure that Park Place kitchens produce delicious and nutritious food suitable for all residents, from independent living to complex care. Included in his menu standardization plan are presentation techniques, quality standards, safety, sanitation, training and operating tools. With this in mind, the Maple Leaf team went to work on helping Sharples plan a menu. The Dish spoke with Sharples after the ideation session to get some feedback.
Sharples says that the session was a success. He was open to the idea of working with the Maple Leaf because “the products and recipes are engineered to meet the health care specifications in our province. And, they are produced in a HACCP approved facility. When delivering meal service to seniors, I am confident that the products that we bring in meet the highest standards in food safety and nutrition. Finally, the products save labour and time, and are always consistent.”
Sharples worked with the Maple Leaf Foodservice team to discover tasty and cost-effective recipes that could work well across the 13 PPSL sites. Sharples and PPSL foodservice manager Jody Kelly were able to brainstorm recipe ideas with Chef Decoste. They were shown several new Maple Leaf products, including Pork Chops, Pulled Beef, Pulled Pork and Grilled & Ready Turkey Strips. They took advantage of the wealth of ideas in Maple Leaf’s Menu Maximizer recipe program, which are not only tasty and healthy, but were also plated in an attractive way.
After tasting the new recipes presented by Decoste, Sharples says that the Menu Maximizer recipes Pork chops with Caramelized Apples and Pulled Pork Shepherd’s Pie will be new menu staples. These items were recently introduced to PPSL residents. Sharples says “The feedback I have received has been great – residents say that the new items are tasty, not too rich in texture and well presented.”
Sharples is glad that Maple Leaf foods takes the time to understand the specialized needs of foodservices in long-term care. Says Sharples: “I have learned that the Maple Leaf team and I are on the same page when it comes to how seniors dine. I feel that there are many misconceptions within the foodservice industry about how seniors actually want to eat. Health and nutrition are just part of the equation. Well-presented, appealing, tasty meals – plus a dash of fun – improve social interaction among residents, infusing a feeling of well-being and enhancing life by way of the dining room.”
Maple Leaf understands this connection and tries to support and empower foodservice staff to provide the best experience for their long-term care diners. If you’d like to host an ideation session to help plan your menu, get in touch with your Maple Leaf Foodservice Sales Representative.