How Baby Boomers are Changing Aged Care Foodservice

How aged care kitchens are achieving high quality production cooking

As our baby boomers are entering aged care residences in record numbers, this new generation have created an increased requirement to improve food service systems in aged Care. Facility directors and food service managers are under more pressure than ever before to cater effectively to their residents needs.

The complex challenges faced in aged care catering encompass quality control, HACCP compliance, safe food storage, transportation of prepared foods, and batch cooking/chilling safely and efficiently. There are individual health and nutritional considerations, personal preferences and residents overall enjoyment involved in the planning of menus.

The modern elderly have enjoyed a life of choice, multiculturalism, quality, and the emergence of technology in food preparation. They’re accustomed to eating what they want, when they want it. Our boomers expect (and rightly so) more variety, more choice and styles of cuisine, personalised catering, and top quality meals.

When families are faced with choosing an aged care facility, the standard of catering is an important consideration. For many residents meal time is the highlight of their day. It’s a social time, and a feast for all the senses. It makes an incredible difference to their overall wellbeing when dining is an enjoyable experience that meets their needs on both a nutritional and personal level.


As beds are filling, and demand is growing, forward-thinking residential care facilities are seeking out innovative equipment and technologies for their catering operation to transition into a new era, and overcome obstacles they’ve been facing for years.

Nursing homes are future-proofing their operations by striving for healthier, happier, and well fed residents.; Topping the list of needs, is higher productivity, running cost efficiency, increased food safety systems and quality control. Leaders in aged care see the need to stay competitive in the kitchen, and help our aging population enjoy a better dining experience across the industry as a whole.


How can aged care kitchens achieve high quality in production cooking?


Maintain perfect temperature of prepared foods ensuring they're safe, don't dry out or lose flavour


Transport meals at the optimal temperature so they reach the residents in perfect condition


Streamline batch cooking systems and effective cooling and storage systems


Mix, mash, cook and chill soups stocks and puréed foods safely, and efficiently with maximum temperature and quality control


Ease of equipment operation and heightened safety for typically older staff

Our hats go off to the chefs and foodservice professionals taking care of our aging loved ones. They are the unsung heroes of the catering industry, in a position that is somewhat less glamorous than the trendy hotel or restaurant scene. Their work is incredibly high pressure, challenging and so very important.

We enjoy every minute working with directors of care, food service managers and their staff to seek effective solutions through modern equipment and technologies from around the globe.

The future of aged care food service is bright. Full credit to those on the frontline, searching for a better way, and making a noticeable difference.

Visit our case study on how aged care Village Manager Michael Dias of Scalabrini Village Allambie Heights solved their food transport challenges. An excellent outcome for their residents and staff.