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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Are we asking the wrong question about aged care kitchen shortages?
With over 75 per cent of aged care chefs reporting staffing shortages, benchmarked award rates may no longer be enough. Chef Lindsey O’Grady explores why providers must look beyond internal aged care pay comparisons to compete with the wider labour market.
Why retirement village resident experience now must extend beyond the village
Retirement villages are evolving beyond lifestyle communities into key enablers of ageing in place. Through partnerships, resident feedback and early intervention, operators are helping older Australians navigate changing support needs while improving resident experience and long-term wellbeing.
The gap isn’t in the kitchen. It’s in the system around it.
As the numbers behind the 2026 Aged Care Kitchen Pulse Survey come into sharper focus, Lindsey O’Grady says the sector is facing something bigger than a staffing or budget problem: a structural one.
Quality of care through hospitality
Over the past four or five years, something has quietly changed in aged care dining rooms: the line between care and catering has blurred, and care-minute requirements are now sitting alongside that shift. This piece looks at what happens when funding categories meet the reality of the table — and why the parts of a mealtime that matter most are often the parts no metric was built to capture.
Dinesh Subramani’s recipe for next-generation aged care leadership
By placing dignity, passion, and technology at the heart of the kitchen, mecwacare’s Hospitality Manager demonstrates why dining and lifestyle are the ultimate differentiators in aged care leadership.
Beyond the chair: how furniture choices shape aged care environments
Aged care furniture needs to feel residential while supporting resident independence, staff safety, infection control and durability. Wentworth Care Director Tamlyn Carr shares what providers should consider when designing spaces.
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.
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