Setting the tone for a new retirement age

Pond, James
July 2006
FoodService Director;7/15/2006, Vol. 19 Issue 7, p28
Trade Publication
The article considers the impact on long-term care businesses of the influx of older people with greater demands on and expectations of their foodservice providers. Barry Robinson of Sysco predicts that food preference of the U.S. senior will change greatly as time goes by. The changes are already felt in the industry, and foodservice operators in the market are responding to them. The daily food allocation per resident at long-term care chains increased by 3% in 2005.


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