Making senior dining outstanding starts with changes big and small.
Beyond bricks and mortar, customer service and food will be the competitive edge needed to set CCRCs apart from their competitors in the future. While regulations and cost will remain a concern, one owner-operator I work with said it best recently: “Keep it simple and make it satisfying to the customer and the rest will take care of itself.” At the same time, achieving that customer satisfaction is more demanding today than ever before. Consider these issues: Many CCRCs compete with ...
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