Dished Senior Living Dining Innovation Awards: Brian Gallo, Corporate Director Of Dining Services, Priority Life Care, Llc

Brian Gallo, Corporate Director of Dining Services at Priority Life Care, LLC, has been named an inaugural member of the DISHED Senior Living Dining Innovation Awards Class of 2025 by Senior Housing News.

As an Operational Optimizer Award winner, Senior Housing News recognized Gallo for his ability to create meaningful experiences for residents, his ability to bring out the best in others, and his strong entrepreneurial spirit. Specifically, Gallo collaborated with other team members to roll out Combi-Ovens throughout most of Priority Life Care’s portfolio. This initiative required strategy, coordination, and creativity, and Gallo’s leadership shined through during this important project. His nominator stated, “Working with Brian has been both professionally rewarding and personally inspiring. He has elevated our culinary programs, strengthened our teams, and positively impacted the lives of the residents we serve. I’ve learned so much from his example, about leadership, innovation, and the power of passion in senior living.”

Senior Housing News recently sat down Gallo to learn what drew him to the senior housing & senior living industry, his perspective on culinary trends, his thoughts on the future of dining in senior living, and much more. To learn more about the DISHED Senior Living Dining Innovation Awards, visit https://seniorhousingnews.com/2025-dished-innovation-awards/.

SHN: What drew you to dining in the senior housing & senior living industry?

Gallo: After years in the restaurant industry, I wanted a job in hospitality that had purpose outside a paycheck. I wanted to make a bigger impact on the people around me in the foodservice industry and this is where I found my calling.

I was given an opportunity to be the Dining Service Director for a local community and I had no clue what that was. I was immediately impacted by this industry and style of food service because it is where a good morning or a hug meant more to someone then the plate in front of them. Where being at work meant something to someone, and the power of a conversion meant the world to someone’s day. 

I truly believe that from the second I walked into the dining room in my first building, I found my purpose in my professional career.

SHN: What are the top trends that you believe are impacting dining innovation in senior living?

Gallo: I think the top trends impacting dining innovation in senior living are:

• Personalization: Residents expect menus tailored to their preferences, dietary needs, and cultural backgrounds — personalized dining supports satisfaction and wellness.
• Technology: Digital ordering, data-driven menu planning, and kitchen automation are transforming efficiency and service quality.

SHN: What do you think is the biggest impediment to innovation in senior living dining, and what advice would you give to others about how to overcome this challenge?

Gallo: The greatest barrier is resistance to change within organizational culture. Many fear upsetting routine or struggle to balance risk with tradition. My advice: engage residents and staff in redesigns, pilot new ideas, and embrace failure as learning. Innovation needs courage and collaboration!

SHN: In one word, how would you describe the future of dining in senior living?

Gallo: I have two words – evolving and transformative.

SHN: If you could change one thing with an eye toward the future of dining in senior living, what would it be and why?

Gallo: A single, transformative change for the future of senior care dining would be fully embracing technology to enhance every aspect of the dining experience. Integrated digital tools could personalize menus, streamline operations, improve nutrition tracking, and empower residents with more choices, making each meal safer, healthier, and more enjoyable. By harnessing technology, dining teams can meet evolving expectations and set new standards for quality and resident engagement in senior living.

SHN: If you had a crystal ball, what do you think will impact dining in senior housing & senior living now and into 2026?

Gallo: The most profound impact on dining in senior housing and senior living into 2026 will be the rise of technology, especially artificial intelligence (AI). It will shape both daily operations and the resident experience. Advanced digital platforms, tablet-enabled ordering, and smart kitchen automation will streamline service, minimize errors, and offer residents increased autonomy over their dining choices.

AI-driven analytics are already forecasting resident needs with remarkable accuracy, enabling foodservice teams to anticipate dietary changes, health requirements, and even individual taste preferences before they are voiced. This deep understanding supports not only proactive menu development but also personalized nutrition plans that prioritize wellbeing.

Residents and families are seeking high levels of personalization and a sense of modern hospitality — demand for restaurant-style dining options, customizable meals, open kitchens, and flexible meal times are rapidly reshaping what it means to dine in senior living communities. Those dining programs that embrace adaptive technologies and thoughtful personalization will define the gold standard for comfort, engagement, and satisfaction in the years ahead.

SHN: In your opinion, what qualities must all DISHED Senior Living Dining Innovation Award winners possess?

Gallo: These are the qualities I feel DISHED Senior Living Dining Innovation Award winners should embody:

• Vision: Commitment to bold ideas and improvement.
• Empathy: True understanding of resident challenges and desires.
• Leadership: Inspiring teams to deliver remarkable dining amidst inevitable obstacle

SHN: If you could give advice to yourself looking back to your first day in senior living dining, what would it be and why?

Gallo: Never underestimate the emotional and social power of every meal in senior living. Invest early in listening, learning, and innovating — you’ll change lives with every plate served.

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