Aged Care Consultancy working with providers to clarify the meals strategy in residential aged care facilities and co-create a great dining experience.

We work with aged care leaders to improve meal quality and the dining experience in aged care facilities by refining processes and managing costs.

Why collaborate with Dining Experience Specialists?

  • We understand resident care is increasingly complex, individualised and discerning.
  • We consider the 45+ functional stakeholders that can support or thwart your meal service.
  • We deep dive to discover all the issues before offering a solution.

We do what you don’t have time to:  

  • Reviewing your meals and dining experience when you don’t have time to
  • Reviewing strategy to reflect vision, values and culture
  • Inhouse catering vs outsourcing your catering service
  • Cook fresh vs cook chill and other models
  • How to manage risk and increasing food safety
  • Staff roles and improving productivity
  • Exploring costs to find more money for your mission
  • Introducing innovation and digital that staff will love
  • Future proofing your service, kitchen and staff


Laughter is part of the dining experience


“Laughter is brightest in the place where the food is”

– Irish proverb

Aged care services are rapidly being transformed globally by consumer-driven demand for specific and personalised service. Clients will define and use their buying power to achieve service quality.  Consumers now have a wide choice of care and wellbeing options. They expect flexible services which meet their needs rather than a one size fits all approach.

A rapidly evolving number of aged care providers are seeking to build market share through innovative and flexible service models.  This is particularly so for meals at residential aged care facilities. Meal quality is high on the shopping list of a potential resident and is of major interest to their family.

Research shows the meal service occupies a large percentage of a resident’s day and thoughts. First hand encounters demonstrate that the next meal is frequently the focus, even before leaving the dining room from the current meal.

“People who love to eat are always the best people.”   – Julia Childs


Historically significant providers risk losing occupancy, market share and revenue.  International experience suggests many will not survive because of inflexible services or failure to satisfy an increasingly discerning audience of potential clients and their baby boomer family.


For a facility manager, meal services can represent less than 8% of their budget but the impact on occupancy and resident happiness is much greater and requires specific expertise to deliver a quality outcome at optimum price.

Despite the time, investment and effort spent on the dining experience in residential aged care, residents and their families complain about the quality of their meal more than anything else. 

Residents and their families do not get a vote in the Boardroom.  They do however get to express their views on the internet. 

Few are graduates of diplomacy school and most have no qualms about calling a spade a spade. This is increasingly the topic on social media sites and increasing age care comparison sites.

We share your understanding that there is more to the dining experience than just serving 3 meals a day.

“We all eat, and it would be a sad waste of opportunity to eat badly”  – Anna Thomas

Recent Performance Outcomes:

  • 400% decrease in time between when meal is cooked to when it is served to residents.
  • 45% reduction in production of meals by minimising over production and measuring & minimising waste.
  • 18% reduction in catering staff hours by reengineering the service to improve quality outcomes.
  • 17% reduction in cook chill food cost by measuring and monitoring tray and plate waste.

Recent Projects


  • Analysing catering financials against national benchmarks
  • Value stream mapping from food source to resident
  • Process mapping of staff duties by the minute, and variance between staff
  • Analysing base roster vs payroll variance
  • Equipment capacity and utilisation analysis
  • Identification of strategies to manage change to improve quality
  • Guidance and support to achieve a quality outcome based on specific, measurable and timely objectives


  • Reconciliation of policies, procedures and guidelines


  • Recommendations on meal service quality improvements
  • Recommendations to roster reengineering to achieve benchmark while delivering quality
  • Organisation of supplier/manufacturer training to make better use of assets
  • Assimilation of superfoods into daily menu

Performance Improvement

  • Production, tray and plate waste analysis
  • Tools and techniques for frontline staff and managers to define a baseline to measure performance improvement

Contact us on 0407 414 101 or email