Streamlining Senior Living Menus to Offset Rising Costs
October 2025
In the fast pace of the foodservice industry, one thing remains constant: Changing (and usually increasing) food costs. But by focusing on and getting innovative with core ingredients, operators can optimize purchasing, reduce waste and improve kitchen efficiency. Learn more about how to make this strategy work in the back of house, while providing residents with balanced, appealing meals that feel fresh and meet their dietary needs.
Reducing Ingredients, Increasing Appeal
Rising food prices are forcing food program directors to get creative. In a recent study, 50% of senior living operators say they’re responding to higher costs by focusing on better ingredient management. How does this work? It’s about reducing the number of different core menu elements and using seasonings, garnishes and produce to add variety. This strategy helps maximize ingredients and minimize prep while making each plate pop with extra color and flavor. Limiting prep needs also eases labor demands, another cost-saving measure. By sharing components across multiple dishes, operators can reduce waste and get the most out of each ingredient.
The Versatility of Turkey
Turkey is easy to incorporate across multiple recipes as a center-of-the-plate feature or a nutritious alternative. The American Culinary Association cites turkey as a “lean, versatile protein that can be used interchangeably in recipes that call for other proteins with small adjustments in cooking time.” Turkey’s versatility makes it an excellent choice for all dayparts, diverse dietary needs and flavor profiles. Restaurateur and entrepreneur Chef Joe Urban notes, “Its mild flavor makes it the perfect base for bold marinades, spice rubs and sauces, allowing me to take it in any direction; smoky, spicy, sweet or savory.” With many baby boomer residents looking for more variety in their food options, turkey offers a ready canvas for exciting flavors and cuisines.
Easy Products for Menu Planning
Operators looking to streamline menus with turkey will love Roast & Serve Turkey Breast. This fully cooked product can serve as the base for a variety of health-forward recipes like:
- Turkey Garam Masala: An aromatic dish with roasted curried cauliflower and Brussels
- Turkey Adobo Bowl: Black beans, corn and avocado over brown rice, featuring Filipino- inspired flavors.
- Arroz Con Pavo: Sazon-seasoned rice with mixed veggies, smoked paprika and black
- Kona Turkey Bowl: Quinoa and forbidden black rice with veggies, wakame, pineapple and a soy-ginger
Success in the face of rising costs comes down to striking the balance between simplicity and variety. With a few tweaks to menus and leaning on core ingredients and versatile proteins like turkey, operators can continue to make their food programs a highlight of residential life. How will you meet the moment with this strategy? Join the conversation on Facebook or LinkedIn.
Sources:
“Senior Living Operators Turn Focus to Cost Control in Dining Program” – 2024 – Senior Housing News
“Standardizing Menu Cycles for Senior Dining” – 2023 – eMenuCHOICE
“Turkey: Ingredient of the Month” – 2019 – American Culinary Federation Education Foundation
“Enhancing Operational Efficiency in Restaurants Through Menu Analytics” – 2025 – Journal of Information Systems Engineering and Management
“Turkey Continues to Grow as Year-Round Protein” – 2023 – Meat + Poultry
