Page 42 - Life Happens in the Kitchen

Page 36
Recipe for Success
a-what’s the opportunity – terms/description
b-ups and downs c-regulatory considerations d-stories/examples
STAGE THREE: NEIGHBORHOOD
1. Kitchenettes
a-Where there is water, there can be a kitchenette. Of course, hot water may present a greater challenge than cold. Kitchenettes can be as simple as a small support area or portable cart to facilitate dining for the small group of residents in the neighborhood. They can be more comprehensive, with a cabinet, sink, mini-refrigerator, coffee maker and microwave. Stocked with a variety of small appliances like a bread-maker, kitchenettes can add immensely to the sounds and smells of home. A potpourri of cinnamon-apple aroma can stimulate even the most resistant appetite! Hot foods can be delivered for steam table service and cold foods stocked in the refrigerator for late night snacking.
b-There are no downs. Neighborhood dining is decentralized dining at it’s best! Planning for every day and special meals takes place in the neighborhood. Food of resident choice is close to the resident and available 24/7. The social center of a kitchen with the coffee pot always on, hot chocolate, milk toast, or peanut butter toast before bed cannot be over valued. Dish washing and dietary staff are still based in the main kitchen, but support the neighborhood dining with schedule changes and individualized service options.
c-Sanitation and safety are primary concerns. Manage this with on/off switches, cupboards to enclose appliances, use of air-pot type coffee makers, etc. Where there’s a will, there’s a way to stock a kitchenette within regulations.
d-Hillcrest of Wayzata has kitchenettes in each neighborhood. Staff are trained to assist residents in the kitchenette and family are encouraged also. Staff observe that “Residents use the dining room throughout the day, to socialize and to eat. It’s a place where they feel secure, and it’s easy to get to–not so far to travel. Serving in kitchenettes also brings the dietary staff out to know the residents better, to know their likes and dislikes, to have more involvement with the residents.”
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