Change is on the menu at Friendship Village Kalamazoo (FVK) in Kalamazoo, Mich., as the community adds a 3-story independent living building and skilled nursing expansion. Expected to be completed in July 2027, the campus will also refresh its dining offerings, including a new bar and bistro in the independent living building.
Additionally, a 15,000-square-foot renovation of the commons building will create an array of new options, like a grab-and-go station and coffee shop, to offer greater variety, flexibility, and environments that support how residents live and gather.
Laure Kreher (Courtesy of Spellman Brady & Company)
Here, Laura Kreher, designer and art consultant at Spellman Brady & Company (St. Louis), digs into the project specifics and dining trends on her radar.
Environments for Aging: Why was offering a variety of dining and gathering spaces important on this project?
Kreher: FVK residents are a lively bunch. An hour before mealtime, residents are swarming the lounge areas outside of their dining room, chatting away. The goal with the new dining and gathering spaces is to spread that energy across the entire campus throughout the day.
Instead of pushing a designated mealtime, FVK is offering a well-thought-out, tailored dining experience—complete with a grab-and-go station, coffee shop, multiple bistros across campus, and a bar/lounge that doubles as a pre-function space for the casual and formal dining spaces.
EFA: What’s driving dining design in senior living today?
Kreher: Gone are the days of nursing homes with rigid schedules and flickering fluorescent lights. The industry is redefining senior living, marrying residential and hospitality design. Consider if you’re hungry at home and don’t feel like cooking. You can speed through a drive-thru, dash inside to pick up a mobile order, or dress to the nines for your candlelit reservation. You’re given the option of a table or booth, indoor or outdoor seating.
Seniors deserve the same choices. Many residents lose the ability to leisurely leave their community; therefore, options must be brought to them.
EFA: What challenges do you face creating dining settings that mirror modern restaurant environments?
Kreher: Space is a continual challenge. More venues mean more square footage, which comes at a premium. Like all spaces in senior living, flexibility and duality are a must. Strategies such as nonfixed seating and staggered operating hours allow dining spaces to support non-dining functions outside of service times.
Accessibility is another key consideration. Wider paths of travel, accommodation for walkers, and fewer fixed seating options must be thoughtfully integrated, requirements that are less common in modern restaurants.
From an aesthetic standpoint, the goal is to create distinct identities and experiences for each venue, much like standalone restaurants, while still maintaining cohesion with the overall design of the community.
EFA: How do dining offerings contribute to residents’ overall well-being and sense of community?
Kreher: Multiple dining venues are not a luxury; they are essential. For some introverted seniors, meals are their only socialization.
Across all cultures and religions, food is a bonding experience. The opportunity of choice promotes independence. It allows flexibility for people’s fluctuating desires. When dining is not treated as a one-size-fits-all approach, all these elements allow seniors to thrive in their home.
EFA: Where do you see dining trends for senior living five years from now?
Kreher: Choices galore. As more baby boomers move into senior living in the coming years, demand for diverse dining venues and styles will continue to grow. Multiple dining options aren’t a trend that will fade away.
Also, opening venues to the public allows intergenerational socialization that creates a more vibrant setting for seniors. It would be cool to see communities partnering with chefs from local restaurants and culinary schools to provide a limited, unique menu that could stir up excitement and engagement from residents.
For more on this project, read the First Look article here.
