Tips from Trestle: The Senior Living Food and Hospitality Podcast
How do you honor meat-and-potato nostalgia while nudging residents toward Blue Zone–style longevity?In this episode of Tips from Trestle, host Aaron Fish sits down with hospitality leader John Baillie Jr. to unpack how Blue Zones principles can transform senior living dining into a true engine for longevity, connection, and joy. They explore what a Blue Zone–inspired menu really looks like in senior living—more beans, vegetables, whole grains, and healthy fats without taking away beloved meat-and-potatoes comfort foods. John shares practical strategies for introducing plant-forward options, honoring food nostalgia, and using mealtimes as daily rituals to reduce loneliness and build community. From resident ambassadors to staff eating with residents and families joining those first few meals, you’ll hear actionable ideas for operators, chefs, and sales teams who want senior living dining to drive wellness, occupancy, and long-term engagement.Tips from Trestle is sponsored by:- WiseOx: https://bit.ly/TFT_WiseOx- AdvantageTrust GPO: https://bit.ly/TFTAdvTrust- Dining With Dementia: https://bit.ly/TFT_DwD- 100% Leader: https://bit.ly/TFT_100#TFT513 #SeniorLiving #SeniorLivingDining #BlueZones #PlantForward #HealthyAging #FoodAsMedicine #SeniorLivingLeadership #HospitalityDrivenCare #LongevityLifestyle #DiningExperience #SeniorLivingCommunity #CulinaryLeadership #WellnessInAging #FoodAndHospitality #TipsFromTrestle
220 episodes
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