This panel brings together chefs, general managers, and foodservice leaders to share practical strategies and real-world examples of how aged care facilities tackle operational challenges while balancing compliance, resident choice, and dietary needs.

Topics include:

– Balancing regulatory compliance with resident preferences
– Managing complex dietary requirements and texture-modified meals
– Optimising menu planning, workflow, and kitchen efficiency
– Lessons learned from implementing innovative foodservice solutions in practice

Discover practical, replicable ideas from operators who are getting it right.