Delivering high-level services focused on a positive customer experience for your clients and residents through food, laundry or cleaning services can set you apart as a provider. We’ve gathered information and advice from experts covering a wide range of hospitality topics to strengthen your service delivery and customer satisfaction.
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From IDDSI to Standard 6 and beyond: The evolution of risk in the aged care kitchen
IDDSI standardised texture-modified food and thickened fluids across aged care, changing how risk is described. But safety language alone hasn’t fixed rosters, training or communication pathways – and Standard 6 now demands the operating model catch up.
The hidden cost of a poorly designed food system
Aged care providers ask where the money will come from before asking whether their kitchen system is already wasting it. Poor design costs more than budgets do – through waste, rework, complaints and burnt-out chefs carrying risk no one else sees.
Kitchens in aged care: Has much changed since 1986?
A CEO’s line – aged care can survive, but not run like it’s 1985 – sent Lindsay O’Grady back to 1986: the year he started as a chef. Forty years on, the kitchen has changed. But has the model around it changed enough?
Why communication is the missing ingredient in aged care dining rooms
Lindsey O’Grady’s landmark 2026 Aged Care Kitchen Pulse Survey reveals a stark systemic disconnect: 86% of chefs lack the resources they need, and communication is the missing ingredient in dining rooms across Australia.
Meals on Wheels steps in as community providers carry new meal compliance burden
Meals on Wheels NSW has launched a new dietitian program to help community providers meet aged care meal compliance requirements, as concerns grow over a funding gap between residential and community services.
The hidden cost of meal choice under Support at Home
Support at Home has expanded consumer choice, but it has also shifted operational complexity onto providers. James Norfor argues that without smarter system design, high-volume services like meals will quietly erode margins and workforce capacity.
From survival to satisfaction: CEO Sam Bridgewater’s mission to redefine mealtimes
As Australia’s aged care sector welcomes the introduction of new Quality Standards, Sam Bridgewater and The Pure Food Co are working with providers to ensure mealtimes deliver not only nutrition but also safety, dignity and compliance. It’s a mission born out of personal experience and fuelled by innovation. From a family challenge to a sector-wide […]
Dining model makeover: How room service and café-style can reduce food waste and boost resident wellbeing
Room service and café-style dining aren’t just trendy models for aged care dining, they actually reduce food waste, support autonomy, and boost nutrition.
Slop signals a broken system – why fixing food is leadership’s next test
“Blobs of mush” on plates? Unacceptable. Texture-modified meals can be safe, nutritious and appetising. Discover solutions to transform aged care dining.
Hold the judgement, pass the sauce: Why familiar food is still a favourite in aged care
Why aged care food doesn’t need to be fancy to be dignified. Explore how resident choice, comfort and nostalgia shape meals in aged care, beyond the headlines.
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