Redefining Senior Living Dining
For years, senior living dining carried a reputation that didn’t reflect reality—think boiled chicken and mashed potatoes. As one leader put it, “I feel like that is still the general perception of what the senior living community is, and that’s just wrong.”
ThriveMore is on a mission to change that perception and elevate the dining experience across all its communities.
From Institutional to Inspirational
When ThriveMore began reimagining its dining program, the first step was listening, said Eric Nooe, Corporate Executive Chef who came to ThriveMore about two years ago. Resident feedback revealed the biggest pain points in regards to dining: overcooked, cold food and limited choices. Residents reminded us, “They can go out and eat at other restaurants,” Eric said. “We are competing with local restaurants.” That insight became the foundation for a bold new direction: creating a true restaurant-style experience at every campus.
Gone are the days of rigid meal cycles and all-inclusive packages. Instead, ThriveMore is investing in fresh, made-to-order meals, seasonal menus, and chef-driven creativity. The goal is to make dining feel less transactional and more like sharing a meal with family, Eric said.
Big Changes at Taylor Glen and Brookridge
Two communities are leading the charge – Brookridge and Taylor Glen – and they’ve both seen major improvements to their dining options in the past few weeks.
• Grand Brunches Every Sunday - Brookridge introduced its signature Sunday brunch two years ago, and now Taylor Glen is joining the tradition. These buffets bring variety, elegance, and a sense of occasion to residents every week.
• Wednesday Night Theme Buffets - Recently launched at both campuses, these themed evenings add excitement and diversity to the dining calendar.
• Chef Features - Daily specials crafted by our culinary team showcase local ingredients and give chefs the chance to shine. This is about creativity and connection and also highlighting more sustainable practices.
• Restaurant-Style Service - In the past few weeks, Brookridge and Taylor Glen have transitioned to a full restaurant model, complete with a new POS system for seamless ordering. The result is faster service, warmer interactions, and a dining experience that feels personal.
Resident Voices
Brookridge resident Kathy Pell, who moved in in June 2024, said she’s always enjoyed the food at Brookridge. Although this past week’s new dining room changes were not drastic, she has enjoyed her dinners in the new Azalea restaurant.
“I’ve enjoyed really every meal that I’ve had there, and I just feel like the chefs do a very good job,” she said. “…I’m just glad that I’m at Brookridge.”
Taylor Glen resident Madeleine Frigault recently changed her meal plan from 20 to 30 meals per month after being wowed by the new dining room.
“When I first walked in, I felt like I was walking into a five star restaurant, that’s how impressed I was,” she said. The entire experience really fosters a sense of community and the food is really high quality, she said.
“Everything I’ve had has been delicious,” Madeleine said.
Resident-Driven Decisions
Every dining change over the past two years has stemmed from resident input. Monthly food committee meetings and comment cards guide menu updates and service improvements. “We read every single card, and once we start noticing trends is when we make decisions,” Eric said. This commitment ensures that the dining program evolves with the community’s needs.
Fresh, Local, and Sustainable
Over the past two years, ThriveMore has shifted away from frozen foods toward fresh, locally sourced ingredients. Partnerships like the one with Kiki’s Bakery at Brookridge bring artisanal quality to our cafes. And with rising food costs, we’ve moved from all-inclusive pricing to a pay-for-what-you-order model—making restaurant-style dining sustainable for the long term.
Looking Ahead
Ardenwoods is next in line for enhancements, including a daily soup selection and salad bar for assisted living. Plans are underway for grab-and-go options for night-shift employees on multiple campuses. There will be twice-yearly wine and chef dinners at all four of our communities, featuring seasonal, farm-to-table menus. These events celebrate culinary talent and create memorable experiences for residents and team members alike.
As Eric shared, “The greatest gift about this job is the relationships I’m building with the residents. My goal is: how can I exceed their expectations?” That spirit drives every decision, every plate, and every conversation.