Shn Dished: Bridging Operations Between Segments – The Surprising Relationship Between Highly Successful Operators And Segment Crossover

This article is sponsored by Entegra and is based on a Senior Housing News discussion with John Csukor, VP of Culinary Consulting at Entegra and John Vogelmeier, VP of Culinary Operations at Discovery Senior Living. The discussion took place on September 3rd, 2025 during the SHN DISHED Conference. The article below has been edited for length and clarity.

Senior Housing News: Welcome to Bridging Operations Between Segments. Across all areas of food service, evolution is at a peak. Today, we’re talking about how operators are pushing culinary boundaries to meet the diverse desires and lifestyles of today’s modern seniors.

Joining us are John Csukor, VP of Culinary Consulting at Entegra — thank you again to Entegra for sponsoring — and returning to the stage, John Vogelmeier, VP of Culinary Operations at Discovery Senior Living.

John Csukor: Thank you, and what an honor to be here on behalf of Entegra. John and I have been comparing notes over the past few weeks, not only because we’re working on some projects together but also because we share more than three decades each in the industry. That’s a lot of perspective.

What strikes me most is how much evolution we’ve witnessed. For younger generations, food innovation feels like a constant, but for us, we’ve truly seen it transform. For example, I recently overheard two twenty-somethings debating gut health and kombucha at breakfast. When I was that age, the deepest my food thinking went was whether I wanted a steak or a burger for dinner.

That evolution — from indulgence to wellness — is what makes this discussion so relevant. John, it’s an honor to sit alongside you. Let’s start high-level: when you look at the future of food, what are you seeing?

John Vogelmeier: Thanks, John. I came into senior living from casinos, hotels, private clubs, and restaurants, and I brought that background with me. When I started, senior living dining was still very traditional — meat-and-potatoes entrées. Chefs were creative within that, but it was limited.

Now, with more chefs joining us from restaurants and hotels, new perspectives are shaping our approach. Residents themselves are driving change, too. Breakfast is no longer just eggs and bacon. Residents expect avocado toast, ancient grains, and healthier options. It’s an exciting time — we’re seeing senior living menus mirror what’s happening in the broader dining marketplace.

Csukor: That mirrors what we’ve been talking about — cross-segmentation. Historically, chefs moving from fine dining or hotels into senior living might have felt they were leaving something behind. Today, that’s not true. The talent and skills are not only transferable — they’re essential.

At Entegra, I work across every segment, from QSR to Michelin-starred fine dining, and the need for culinary expertise is universal. Senior living doesn’t ask chefs to put away their knives — it challenges them to use their full range of skills.

John, where do you see the biggest opportunity right now in the senior dining space?

Vogelmeier: Health and wellness. That’s the future. You see it everywhere, from fast casual concepts like Sweetgreen and Chipotle to what’s happening in grocery aisles. Fresh, healthy, functional food is where demand is headed.

And our kids are pushing us in that direction, too. It’s not just about fuel anymore. It’s about eating for gut health, brain health, and longevity. Residents are increasingly aware of the connection between what they eat and how they feel.

Csukor: Absolutely. That brings us to “food as medicine.” John, you’ve had some personal experience with this. How is it influencing your approach?

Vogelmeier: Last year, I had a wake-up call with my health. My blood pressure was high, and my cholesterol was up. The doctor’s first suggestion was medication. But instead, I changed my diet — largely plant-based, now pescatarian — and within months, my numbers were back in the healthy range.

That experience opened my eyes to the power of diet. And it’s not just personal — we’ve seen it with residents, too. For example, my partner’s father, who’s 92, has diet-related dementia. Adjusting his diet to lower sodium has made a difference, though of course it doesn’t reverse everything.

This shows the importance of educating residents about nutrition. Many of them are highly educated in other fields, but not necessarily in food science. Helping them understand how diet impacts health can extend quality of life.

Csukor: And that’s reflected in how you build menus. What I’ve seen with your team is an emphasis on starting with clean, high-quality ingredients and then adapting to residents’ dietary needs — not the other way around.

Vogelmeier: Exactly. We focus on clean labels, sustainable sourcing, and transparency. Whether it’s chicken raised without unnecessary antibiotics or moving away from artificial food dyes, we’re committed to serving food that’s wholesome from the ground up.

And across our portfolio — from luxury to select — the standard is the same: nutritious, high-quality ingredients. Presentation may vary depending on the segment, but the foundation is identical.

Csukor: That ties into technology and guest experience, too. Imagine hotel-style personalization in senior living — digital menus that not only show today’s options but also highlight nutritional value. Residents could make choices with confidence, supported by information and even interactive engagement.

Vogelmeier: Exactly. Technology already exists — from Alexa integration to in-room digital menus. It’s not yet widespread in senior living, but we’ll see more of it. Just like in restaurants and hotels, these tools enhance both education and engagement.

Csukor: Let’s touch on people. Last night I had dinner with your team — fantastic chefs with fine dining backgrounds. One of the challenges we face as an industry is messaging: how do we show young chefs that senior living offers both purpose and culinary creativity?

Vogelmeier: That’s critical. When I graduated from CIA, senior living wasn’t on my radar. But today’s culinary students want purpose, work-life balance, and opportunities for creativity. Senior living offers all of that.

Our chefs create dozens of new dishes weekly, not just one menu item over and over. They get evenings and holidays with their families, while still working at a high culinary level. That’s a compelling message, but we need to do a better job broadcasting it.

We’re almost out of time, but one last question: how do you handle family expectations about residents’ diets? For example, if a family member says, “Mom can’t have ice cream,” what do you do?

Vogelmeier: We rely on doctor’s orders. If a resident needs a dietary restriction, we ask families to have the physician document it. Otherwise, we respect resident choice. This ensures both safety and autonomy.

Entegra supports hospitality-focused businesses by offering procurement services that deliver cost savings on products and services, along with advisory solutions—such as Entegra Culinary Consulting—to boost overall operational performance. To learn more, visit EntegraPS.com.

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