More than a meal: How dining has become a competitive advantage in adult living

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In an increasingly competitive market, older adult living communities are being challenged to think differently about what drives resident satisfaction and influences prospective residents. While factors such as healthcare services, wellness programming, housing options, and recreational amenities remain important, I have found that one of the most powerful differentiators may be something far more universal: food.

Dining is an integral part of the overall living experience because food naturally creates a sense of culture and connection. Meals bring people together, encourage social interaction, and establish a sense of belonging. As residents and their families evaluate their options, the dining experience can often provide a direct line of insight into a communities’ hospitality, community, and quality of life.

As dining takes on a more prominent role, organizations are looking for ways to elevate the experience. However, when people hear the phrase “dining innovation,” they may think about the latest culinary trend or the newest menu item. In reality, innovation is not always about introducing something flashy. It is about understanding the people you serve and creating an experience that feels personal, meaningful, and relevant to them.

Innovation is not necessarily always visible to the person sitting down for a meal. Sometimes, it is happening behind the scenes. Innovation could mean investing in new cooking technologies, expanding in-house capabilities, or thinking outside of the box to create new experiences for residents and community members alike.

That very philosophy is what shaped the thinking behind Lot 54, a new public-facing restaurant at St. John’s, which is designed to serve both residents and members of the broader community.

Historically, dining spaces in older adult living communities have served residents alone, but there is a growing opportunity across the industry to think more broadly about how these spaces can create interaction both inside and outside of the community.

In many ways, dining can also serve as an introduction, simultaneously providing an opportunity for prospective residents and families to experience the culture and atmosphere of living communities firsthand. That level of community integration is not something commonly found within older adult living.

People remain at the center of the equation. One aspect of the upcoming restaurant opening that I find especially exciting is bringing Brandon Wiggins, better known throughout the Rochester region as the founder of Amazing Grains, a pioneering bakery that helped shape the local bread scene. Wiggins has become a well-known figure in the local food scene, recognized for his craftsmanship, creativity, and commitment to quality. The fact that he has chosen to join our team carries special significance. We worked together years ago and shared a similar approach to hospitality and culture. His reputation and connection to the Rochester community bring an added layer of authenticity to the project, helping create a dining experience that is rooted in local relationships and shared values. His addition represents something larger than culinary expertise alone. It reinforces the value of creating experiences that feel authentic to the local community.

At the end of the day, dining is not simply about food. It is about making people happy and creating spaces for connection. It is about forging experiences that bring people together in meaningful ways.

I believe that the future of dining in older adult living will not be defined by trends alone, but by the communities who are willing to rethink how food, hospitality, and connection can come together to create experiences in which people genuinely want to participate.

David Watkins is executive director of Hospitality & Dining Services, St. John’s.