Darla Esnard (Headshot: Courtesy of Ankrom Moisan)
When it comes to dining, seniors’ tastes are evolving, which is impacting how senior living communities plan and design food and beverage amenities.
In this Q+A with Environments for Aging, Darla Esnard, principal, co-director senior communities, at Ankrom Moisan (Portland, Ore.), discusses the increased importance of designing senior living facilities to incorporate flexible food and beverage spaces, balancing accessibility and aesthetics, and design elements that promote socialization.
Environments for Aging: How are seniors’ dining expectations changing?
Darla Esnard: We are continuing to see the shift toward restaurant-style dining with a varied atmosphere. Gone are the days of one large formal dining room—today’s seniors want variety and choice in both their dining venues and types of cuisine. Most communities we are working in today, whether it be a renovation, repositioning project, or a new ground-up project, are asking for multiple dining experiences for their residents.
EFA: What’s driving this?
A few factors. Seniors are used to having dining and restaurant variety at their fingertips. Not only can they get it from restaurants, but it is also available online and via delivery. They expect this same quality and experience in senior communities.
Additionally, more people are aware of the important role food has on our overall health. Seniors are seeking food personalized for their nutritional needs. They are demanding fresh, nutritional food that promotes longer, healthier lives.
EFA: What design considerations can support flexible dining spaces that are also efficient for communities to operate?
It’s important to create flexible dining spaces that can transition throughout the day. For example, a café space that is used for breakfast or coffee in the morning can transition to a social bar space at night. A larger dining venue can have hidden screens and AV equipment to allow the larger space to be used for meetings or special events when not serving meals.
Lastly, carefully planning the location of your main kitchen and keeping it directly adjacent to all dining venues and/or a direct elevator ride to another dining venue saves money on repetitive equipment and also keeps staff co-located in a central area instead of spread over a larger community.
EFA: What’s on your list of must-have features for senior dining environments today?
Seniors need to be comfortable in their dining experience or they won’t want to linger and be social with other residents. The atmosphere must have excellent lighting–lots of natural light without glare. Noise in dining rooms is one of the biggest complaints we hear from residents. Utilizing good sound dampening materials is crucial in reducing noise and giving a resident a comfortable experience. A dining room that’s easily maneuvered is critical as well as the dining chair. It must be designed with the senior in mind and easy to get in and out of, with good support and comfort.
Anne DiNardo is editor-in-chief of Environments for Aging and can be reached at [email protected].
