For Edgewood’s Dining Services, open and frequent communication and collaboration with partners contribute to the overall success of operations while providing a unified approach to problem solving. The partnerships have helped Edgewood drive high-value improvements across food services.
“I have learned that these relationships and partnerships are instrumental in standardization and cost-saving initiatives,” says Melanie Metz, RDN, LD, corporate director of Dining Services for Edgewood.
STANDARDIZING OPERATIONS WHILE SUPPORTING DINING SERVICES
When Metz began her career with Edgewood in 2007, the company owned and operated 18 buildings in five states. Consistent standards for menus and purchasing had not yet been established, and Edgewood’s first GPO relationship was still brand new.
Metz and her team standardized distribution by using a single primary broadline foodservice company and quickly adopted standard menus, recipes and tools to manage food services. The processes Metz implemented scaled as Edgewood grew—the company now operates 63 communities in seven states.
In addition to establishing and carrying out food-related policies, and participating in the hiring and training of dining leadership across the company, one of Metz’s most impactful and important job functions is leading and supporting the Dining Services departments.
“Resident satisfaction is top on the list, and so is management of established standards and the bottom line,” she explains.
Residents at each Edgewood location have unique dietary preferences, which Metz and her team strive to meet while offering nutritionally balanced menus. Beef roasts, fried or breaded chicken and hotdish are popular menu items, and items for special events have included prime rib, steak and walleye.