nourish
FALL 2020
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ADJUSTING TO NEW DINING ENVIRONMENTS CUSTOMER FEATURE Sienna Rideau Retirement Home PAGE 19
RESIDENT CARE IN THE NEW NORMAL
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Driver Spotlight PAGE 22
NEW
2
VIRTUAL FORMATS PROVIDE
PRODUCT & CULINARY EDUCATION EXPERTISE
Join us each month for our 'Nourishing Conversations' series where we will have vendors presenting on a variety of topics to Healthcare & Senior Living. Click here to register!
CHECK WITH YOUR SYSCO ACCOUNT REPRESENTATIVE FOR INFORMATION ON HOW YOU CAN PARTICIPATE.
IN THIS ISSUE
Note From the Editor
8 REASONS WHY YOUR SENIOR LIVING COMMUNITY SHOULD BE USING FOODSERVICE MANAGEMENT SOFTWARE PAGE 4
CUSTOMER FEATURE GIVING BACK PAGE 6
ADJUSTING TO NEW DINING ENVIRONMENTS PAGE 9
As the weather turns colder, our thoughts turn to comfort inspiring foods. Over the past several months we have all been looking for ways to incorporate our previous routines within our new normal. From recipe ideas to meal delivery options, from dining room service to in-room meals, how are we navigating our way through these ever-changing times? Now, more than ever, we are looking for comfort and solace within this new landscape.
THEME MENU PAGE 15
CUSTOMER FEATURE SIENNA RIDEAU RETIREMENT HOME PAGE 19
DRIVER SPOTLIGHT PAGE 22
In this issue of Nourish we will share tips on adjusting to new dining room environments and new delivery methods, how to adapt your menu, determining dishware solutions and how to elevate the dining experience. We will also share some customer insights into how they adapted their food services throughout Covid-19 and the numerous reasons why you should be using foodservice management software. In the Local Fall Produce Menu section you’ll find recipes that will help to elevate dining experience and provide those much needed comfort food recipes. Is there a story you would like to see featured in Nourish? Email your questions or comments to healthcare.marketing@corp.sysco.ca Enjoy! PUBLISHED BY: SYSCO CANADA 21 FOUR SEASONS PLACE, SUITE 400 TORONTO, ON M9B 6J8 WWW.SYSCO.CA/HEALTHCARE
CHRISTINE ROMANO, Healthcare Marketing Lead, Sysco Canada
WE WELCOME YOUR COMMENTS AND SUGGESTIONS. WRITE TO US AT: HEALTHCARE.MARKETING@CORP.SYSCO.CA PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES
8
Reasons Why Your Senior Living Community Should be Using Foodservice Management Software
As a senior care professional, we know you’re giving your all to serve your community at mealtime and beyond. Yet, most days – you may be finding yourself barely able to keep your head above water.
We know how valuable your time is. That’s why we’re here to tell you that extra hours and effort doesn’t have to mean better results when it comes to mealtime in your community. And with the help of foodservice management software – it’s easy to work smarter, not harder. Read on to discover the eight reasons why you should be using a resident diet system.
It empowers your emergency preparedness
.
1
In order to be prepared for any emergency or outbreak, foodservice software is a key component to an all-encompassing contingency plan. In instances where residents must dine in their rooms, a diet system becomes crucial to ensure you take and communicate everyone’s orders safely and efficiently, so they’re served a meal that suits their needs and taste every time. 4 SYSCO NOURISH
It puts (a LOT o�) time back in your day
. 2
Imagine what you could do with up to 20 extra minutes per meal service no longer being spent on unnecessary administrative tasks like resident information logging or tracking inventory! With a foodservice system streamlining your daily tasks, you can take a major load off yourself and your team, so you can focus more on sharing smiles at mealtime.
It helps you mitigate foodservice risk
.
It makes fiscal sense
.
Foodservice software solutions play a major role in helping you manage and prepare for those dreaded “what if” scenarios. With comprehensive resident profiles, you can capture unique dietary needs like preferences, allergies and food textures so your team will have all the important details at their fingertips. No more dangerous mix-ups.
An investment in foodservice management software always pays off in the long run. Think of all the bottom-line potential that’s already been covered – from significant cost savings that come from saving time and reducing waste, to an increased income potential when you’re able to attract more residents through an outstanding dining program!
It boosts patient and resident satisfaction
It’s easier to implement than you think
.
3
4
As you know, dining programs are one of the key pivotal differentiators among senior living communities. The level of personalized care that can only come from using foodservice technology is sure to boost mealtime satisfaction scores and help you stand out from the rest!
7
.
8
With Sysco Synergy Tech Suite in particular, you can hit the ground running with system on-boarding complete in as little as two weeks. From training to installation and every day moving forward, our support team is always here to help you succeed with your software. Ready to explore foodservice software solutions for your community? Get in touch with a Sysco Synergy Tech Suite Technology Expert now at Sysco@MealSuite.com.
It engages residents (and their families)
.
5
With systems that include touchscreen integrations, you can provide your community with a fully interactive dining experience. Plus, with a Family Portal, you can allow your residents’ loved ones to play a part in their mealtimes with a remote view of daily menus and the ability to track orders for improved choices.
It helps you become a greener community
.
Insider Tips to Choosing the Right Provider for You! TIP #1
TIP #2
6
With technology on your side, you can significantly reduce your kitchen’s food waste through inventory and quantity forecasting, automated temperature tracking and the elimination of show plates. Plus, taking your foodservice digital means there’s no need to print menus on paper any longer. On average, operations can save 46,000 printed pages every year!
TIP #3
Evaluate Your Goals Before You Search Begin by asking yourself: What am I looking to get out of foodservice software? Truly understanding what you would like your system to accomplish will help you have clarity as you work through the discovery process.
Consider Customizability Because you deserve a solution as unique as your community! With each provider option, investigate how flexible and customizable the software can be to your specific needs. Will it fit your operational size, number of dining rooms, requirements and budget?
Don’t Settle for Mediocre Support Ensure your provider of choice comes with a fully dedicated Support Team there to help you succeed with the system through implementation and beyond.
Download an on-the-go infographic guide to choosing the right provider
CUSTOMER FEATURE
GIVING BACK As a part of Foodies Unite, Sysco Canada and Sysco Toronto partnered with Melissa Grelo, television personality best known as co-host of the The Social and Your Morning on CTV. Sysco Canada donated and distributed 120 meals from Insomnia Restaurant to fuel and thank the front-line healthcare 6  SYSCO NOURISH
workers at Copernicus Lodge. Copernicus Lodge is a not-for-profit Sysco partner, made possible through the efforts of the Polish Canadian community. They strive to provide the highest quality of resident-driven service and continuum of care to meet the changing needs of our aging Canadian community.
To thank our healthcare heroes, Sysco surprised all the front-line workers at Copernicus Lodge and Insomnia Restaurant with 20% off a Sysco@Home purchase, our new online grocery platform!
ALL-IN-ONE
Healthcare & Senior Living Foodservice Management and Point of Sale Solution
MENU PLANNING
Over 50 themed menus & 10K+ recipes preloaded. Including prep steps, costing, nutrient analysis and corporate recipes that units can scale.
OLUTION NE S -O IN
E SOLUTION ON AL IN L L-
Take orders; track reservations;
AL L
AL
AL
reduces waste and maximizes
POINT OF SALE
SOLUTION NE -O
Streamline production with forecasts and menu building to
U E SOL TION N -O
-IN
PRODUCTION MANAGEMENT
-IN
Full suite of tools to analyze nutritional values based on exact procurement specifications and recipe volume.
SERVICE TOOLS
Reduce risk & deliver exceptional service at bedside, tableside or in a restaurant setting. The cloud-based system allows for instant connectivity, only requiring a WIFI connection.
L-
TOUCH MODULES
Provide front & back-of-house automation, in a virtually paperless environment, allowing you to access real-time menu and resident information on interactive KMS screens, menu boards and ordering tablets.
NUTRITIONAL ANALYSIS
range of meal and charge account types including points, declining balance plans and charge accounts with controls.
PROCUREMENT PLATFORM Allows you to download your Sysco order guide and track products in your storage locations to calculate and report inventory levels and
INVENTORY CONTROLS
Automated real-time rolling inventory based on menu planning, even if you manage multiple storage locations.
SCHEDULE YOUR CUSTOMIZED DEMO NOW
Canada: 1-866-887-4977 | sysco@mealsuite.com
FALL 2020  7
Visit our new and improved Nutridata platform! my.apetito.ca/nutridata
NEW!
Providing healthy meals without sacrificing peace of mind. apetito HFS texture-modified products allow everyone to enjoy a delicious meal! For more information, please contact your Account Manager.
www.apetito-hfs.ca | Info@apetito.ca
ADJUSTING TO NEW DINING ENVIRONMENTS
ADJUSTING TO NEW DINING
ENVIRONMENTS KAITLIN CHARD RD, Sysco Canada Nutrition Services Consultant
The long-term care and seniors living environment has faced unprecedented changes and challenges in response to the COVID-19 global pandemic. New policies and guidelines surrounding Resident care have been developed in an effort to keep Resident communities safe. Foodservice is an area that continues to be heavily affected, from food safety practices to the dining experience. We have seen a shift from communal dining halls to in-suite tray service as a
SAMANTHA BOMBARDIER NM, Seasons Care
MICHELLE CHIARCOS RD, Seasons Care
strategy to reduce the risk of an outbreak. Since many cherish mealtime, it is important to consider how these operational changes affect Residents as we navigate through the “new normal.” From the procurement of food to plating a meal, there are a variety of considerations to take into account to ensure meals are served safely, whether that be in-suite or communal dining room service. FALL 2020 9
ADJUSTING TO NEW DINING ENVIRONMENTS
1: ADJUSTING TO NEW DELIVERY METHODS: There are a variety of means to provide food to rooms as opposed to serving within a dining room. When selecting the proper delivery method, whether that be with carts, in-person delivery of trays or bagged meals, consider the following: • What measures are in place to ensure regional and local food safety standards are met? • Which delivery method works best for the layout of the home? • What is the communication plan to inform all staff of the delivery change?
• Do job routines need to be updated to capture new roles and responsibilities? • Do workspaces need to be updated or created to allow room to prepare carts or bagged meals? When considering these aspects of your operations, ensure you are receiving continual feedback from Residents and staff to inform future decisions on delivery strategies and what works best for your communities.
2: ADAPTING THE MENU: When food delivery methods are modified, it is also important to consider which menu items may need to be adjusted or changed. Foods that travel well, those that maintain their look, texture and taste for approximately 15-30 minutes after plating, are ideal for in-suite tray service. Consider the use of emergency menus which can be used and modified as food service options change. Additional changes to the menu that address lower labour may also be helpful when adjusting to new delivery methods.
10 SYSCO NOURISH
Consider the following when modifying your menus: • Reduce the number of daily choices on the menu to limit labour within the kitchen. Example: Provide 2 entrée options with the same starch and vegetable. • Allow for flexibility within the menu to allow for substitutions to be made. Always remember to communicate any menu changes with Residents. • Consider ordering prepared products or choosing recipes with limited labour required. Reach out to your Sysco Representative for more product information.
: E L P M A EX
MOIST/ T BECOME TOAST MIGHHEN PACKAGED WITH SOGGY W NDWICH FILLING WARM SA SERVING ANGING TO AST H C R E ID S TO CON THER THAN A BAGEL RAE THE INTEGRITY TO IMPROV DWICH OF THE SAN
ADJUSTING TO NEW DINING ENVIRONMENTS
3: DETERMINING DISHWARE SOLUTIONS:
HOW TO BAG AND WASH DISHES FOR ANYONE WHO HAS COVID-19: As a precautionary measure, it’s always best to have frequent monitoring and recording of your dish machine’s temperature and chemical levels to ensure they are meeting standards on a daily basis. If there are suspected positive COVID-19 cases in your home, it would be best practice to clean and disinfect the dishes separately in the dish machine or use disposable dishes. When clearing after meal service for Residents with suspected COVID-19 cases, a good practice is to keep all waste in the Resident’s room until disposed of, do not gather with other waste. Bag the dirty dishes in their room to transfer the dishes to the dish machine, or, if using disposable dishes, bag separately and discard. In summary, these practices are additional preventive measures to keep the Residents safe during these difficult times.
As we consider making changes to foodservice operations, be sure to consider how foods will be packaged and served. Disposable dishware has been a popular solution to assemble meals prior to service. There is a variety of food packaging products designed to hold either hot or cold items, as well as a biodegradable option. When prepacking meals for delivery it is important to ensure
SANITATION STEPS TO PREPARE FOR MEAL SERVICE: It is essential all homes have enhanced sanitation processes and practices to minimize risks of infection when preparing for meal service. Some suggestions include the following: • Have enhanced cleaning and sanitation routines for frequently touched surfaces. • Remove condiments, center pieces, linens (or use paper) from tables. • Ensure proper cleaning and disinfection of each table. • Wrap utensils in serviettes in kitchen to minimize touching.
local or regional temperature holding regulations are being followed to guarantee meals are served at appropriate temperatures, along with following all policies in regard to the use to specific disposable dishware and cutlery. Reach out to your Sysco Representative for more information regarding packaging solutions.
• Use clean aprons for staff (or use paper). • Ensure physical distancing measures are in place. Have a system for portering Residents to their seat. Residents should not be lined up closely together waiting for meals. • Ensure hand washing/ sanitizing hands of all Residents and staff is completed. • Ensure to follow your home’s specific policy and procedures and Public Health Unit’s guidance regarding PPE practices. With these practices in place, it can assist with promoting a safe environment for the Residents as they begin their dining experience. FALL 2020 11
ADJUSTING TO NEW DINING ENVIRONMENTS
4: IMPLEMENTING STRATEGIES TO ELEVATE THE MEAL EXPERIENCE: The meal experience goes much further than the logistics of food delivery - eating together has been shown to improve food intake while also facilitating social interactions between table mates (1). While traditional dining room service may not always be possible, there are many ways that we can continue to create a joyful and safe mealtime experience:
• Follow a traditional plate presentation as much as possible and avoid clutter.
• Elevate the tray by adding coloured napkins and tray covers to bring a pop of colour.
• Adapt the Resident's room to create a safe and comfortable eating space.
• Add special theme days to the menu rotation.
• Consider arranging family mealtime “video chats.”
• Encourage a dining experience from a distance – keep room doors open when safe to do so and play music in the halls.
Reach out to your Sysco Representative to learn more about Sysco’s seasonal Theme Menu Packages.
LUNCH TIME TRAY SERVICE: Place PC condiments together in a container.
VANILLA CARAMEL SWIRL CAKE:
Serve in a small container with a lid or on paper plates wrapped in cling wrap.
2% MILK AND COFFEE: Dessert
Condiments
Beverages
Entree Side Dish
Sauces & Dressings
Soup
Serve cold drinks in paper cups with lids. Single use, pre-packaged beverage options may also be a possible solution for tray service. Serve hot drinks in insulated cups with lids. Add coffee creamers and sugar on the side. Most Residents are right-handed; place any beverages/mugs on the upper right side of the tray.
PLUM SAUCE:
Serve in a small condiment cup to serve dipping sauce.
MINESTRONE SOUP: Serve in an insulated bowl with lid.
CHICKEN DIPPERS WITH POTATO WEDGES AND FOUR BEAN SALAD:
Serve in a 2-compartment clam shell disposable food container to divide Chicken Dippers and Potato Wedges. Serve Four Bean Salad in a small disposable container.
Eating utensils should go toward the bottom right, for easy reach.
For more information about Seasons Care and their services, please contact contact@seasonscare.com Reference: (1) Government of Canada. (2020). Benefits of eating with others.
12 SYSCO NOURISH
ADJUSTING TO NEW DINING ENVIRONMENTS
NAVIGATING
FOOD SERVICES
THROUGH COVID-19: CUSTOMER INSIGHT SAMANTHA BOMBARDIER NM, Seasons Care
Samantha Bombardier is a graduate from the Food and Nutrition Management program at Fanshawe College and a proud active member of OSNM and CSNM. Additionally, Samantha has earned her Bachelor of Science Degree with a Specialization of Food and Nutrition from Brescia University College. Samantha has a strong passion for nutrition, loves working with seniors and strongly believes in the food first philosophy. Samantha currently works as a Nutrition Manager in a Long-Term Care home for Revera and joined Seasons Care Dietitian Network in May 2020 as a Nutrition Manager Consultant. What has your experience been like working in Long Term Care during COVID-19? The COVID-19 pandemic has been a big adjustment for everyone. In my experience, working in Long Term Care as a Nutrition Manager, we have been fortunate enough to be free of the COVID-19 outbreak and have not had to make drastic changes to the dining experience for our Residents. Describe how the delivery of meals changed and what impact it had on job routines? The changes we implemented at the onset included wearing surgical masks, physical distancing in the dining rooms, appropriate cleaning and sanitization between meals, as well as proper hand washing or sanitizing of Residents’ and staff’s hands prior to
entering and leaving the dining rooms. This definitely aided in eliminating the spread of any potential viruses and keeping everyone safe. Physical distancing in the dining rooms meant limiting the number of Residents dining there and utilizing other areas, such as the T.V. Lounge, the Sunroom, the Hobby room while keeping Residents visible and supervised. We had many things to consider when implementing physical distancing in the dining rooms such as: • How will moving Residents around affect the Resident dining experience?
DAY W: A 14 ABLE? O N K U O IL DID Y U IS AVA ENTATIVE N E M Y NC ES EMERGE R SYSCO REPR N! U O YO MATIO SPEAK T R MORE INFOR FO
• Would moving a Resident to a certain location trigger potential personal expressions?
all hands on deck approach. Additionally, communication is key; regular huddles within the home kept staff informed and part of the decision-making process as information changed on a regular basis.
• How will these changes affect Residents getting the assistance they need?
How has COVID-19 impacted your Residents, mealtimes?
How did you adapt your menu and foodservice operations during this time?
We found it helpful to keep Residents that needed assistance to continue being offered their meals in the dining room. Some of these Residents are at greater risk of aspiration/choking so having them together but physically distanced in the dining room allowed staff to provide them with the supervision, assistance and support they require.
In terms of menu planning in preparation for a potential COVID-19 outbreak, we made sure we had a 7 day emergency supply of paper products available with the plan to replenish as needed. We did not have to utilize an Emergency Menu; however, with our current menu, we made some adjustments with items we would have prepared ourselves and brought the same item in as a RTS (ready to serve) product to assist with labour to allow for an
Seasons Care Dietitian Network has worked on many foodservice resources related to COVID-19. Reach out to contact@seasonscare.com today to learn more!
Simple Delicious Baked Goods
At Baker’s Source, we celebrate the craft and artistry of bakers. From single-step ingredients to par baked and fully prepared bakery items, Baker’s Source is the ideal solution for those wanting time-saving ways to serve their own signature baked items—all without compromising consistency or quality.
MADE IN CANADA
Features & Benefits
Thaw & Serve – the convenience of no preparation and a perfect pie every time. Made with handpicked, freshly peeled apples, or Grade A berries that are picked at the peak of harvest and flash frozen to maintain flavour and colour. Pastry made using only the highest quality ingredients to ensure a rich, tender and flaky crust.
SUPC
Brand
Pack/Size
Product
5259668 5262627
BKRSCLS
6 / 1250 g
Apple Pie 10" - Unbaked
BKRSIMP
4 / 1100 g
Lemon Meringue Pie 10" - T&S
5262635
BKRSCLS
4 / 825 g
Coconut Cream Graham Crust 10" - T&S
5262644
BKRSIMP
6 / 1250 g
Apple Hi Pie 10" - Unbaked
5262656
BKRSCLS
6 / 1250 g
Cherry Pie 10"- Unbaked
5262777
BKRSCLS
4 / 825 g
Chocolate Cream Graham Crust Pie 10" - T&S
5262817
BKRSCLS
6 / 900 g
Pumpkin Pie 10" - T&S
5262827
BKRSCLS
6 / 1250 g
Strawberry Rhubarb Pie 10" - Unbaked
5262839
BKRSCLS
6 / 1250 g
Wild Blueberry Pie 10" - Unbaked
5262843
BKRSCLS
4 / 825 g
Banana Cream Graham Crust Pie 10" - T&S
CONTACT YOUR SYSCO ACCOUNT REPRESENTATIVE FOR PRODUCT DETAILS & AVAILABILITY
LOCAL FALL PRODUCE THEME MENU
LOCAL FALL PRODUCE MENU FALL 2020  15
LOCAL FALL PRODUCE THEME MENU
Cranberry Sage Salmon Courtesy of True North Salmon Serving Size: 160 g | Yield: 50
Calories: 310 | Fat: 14 g | Carbohydrate: 20 g | Protein: 22 g | Sodium: 310 mg | Fibre: 0 g 5.5 kg 25 mL 25 mL 15 mL 125 mL 350 mL 1.75 L
True North Seafood Salmon Portions kosher salt black pepper sage, ground shallots, chopped grainy Dijon mustard cranberry sauce
Preparation: 1. In a mixing bowl, combine, salt, pepper, sage, shallots and mustard. 2. Place salmon on a parchment-lined baking sheet. 3. Top each salmon portion with cranberry mixture and bake until internal temperature reaches 158º F.
Chicken & Tofu Green Curry with Sweet Potato Courtesy of Campbell’s Serving Size: 250 mL | Yield: 50
Calories: 350 | Fat: 6 g | Carbohydrate: 50 g | Protein: 24 g | Sodium: 380 mg | Fibre: 2 g 3.58 kg 1 1/2 L 1 L 3.5 kg 100 mL 5 mL 7.5 L 250 mL 10 ea
Campbell’s Verve Green Thai-Style Curry chicken Artisan Chicken Stock, prepared based on package instructions sweet potato, peeled, diced tofu, extra firm, cut into 2.5 cm pieces Cornstarch Salt, Kosher Basmati rice, cooked cilantro leaves lime, fresh, sliced
Preparation: 1. Pour soup and stock into a large stockpot, reserving 100 mL of broth. Bring to a simmer. 2. Add in sweet potatoes and tofu, simmer for 15 minutes. 3. In a bowl, combine corn starch and reserved broth and mix until smooth, slowly stir into soup mix.
16 SYSCO NOURISH
4. Add salt to taste. Heat to minimum 75 degrees C internal temp. Hot hold for 140º F (60º C) or higher. 5. Serve 150 mL cooked rice with 100 mL of soup mix over top. Garnish with cilantro and lime wedge.
LOCAL FALL PRODUCE THEME MENU
Corned Beef & Onion Soup Courtesy of Campbell’s Serving Size: 180 mL | Yield: 50
Calories: 140 | Fat: 7 g | Carbohydrate: 8 g | Protein: 7 g | Sodium: 570 mg | Fibre: 1 g 3 L 5 L 1 kg 750 mL 750 mL 1 mL 5 mL 50 mL 11 kg 500 mL 125 mL
Campbell’s Signature Condensed French Onion Soup water potatoes, medium diced carrots, peeled, medium diced celery, medium diced kosher salt black pepper Oil, Canola corned beef, shredded aged cheddar cheese, shredded chives, fresh, minced
Preparation: 1. Prepare soup with water as directed on tub. 2. Saute vegetables with salt and pepper with oil for 5-8 minutes. 3. Stir in vegetables, corned beef and beer if using, into soup. Bring to a simmer, minimum 75º C.
4. Cook for about 10 minutes or until all vegetables are tender. 5. To serve, ladle 180 mL of soup into a bowl and top with 20 mL cheddar cheese and 1.25 mL chives.
Potato Latkes Eggs Benedict Courtesy of LUDA Foods Serving Size: 1 egg benedict | Yield: 50
Calories: 330 | Fat: 21 g | Carbohydrate: 19 g | Protein: 16 g | Sodium: 420 mg | Fibre: 1 g LATKES 4 kg russet potatoes, washed, peeled and shredded 190 mL onion, minced 30 mL garlic, minced 12 eggs 190 mL flour 10 mL salt 500 mL oil Preparation: 1. For Latkes: shred potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. 2. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. 3. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. 4. Place potatoes in a large bowl. Add onions, eggs, garlic, flour and salt and reserved starch and combine.
EGGS BENEDICT 50 eggs, poached 1 1/2 kg smoked salmon, sliced 300 mL LUDA Inspiration Instant Hollandaise Sauce, prepared
5. Heat canola oil in a large sauté pan. Scoop two tbsp of the potato mixture and flatten lightly. 6. Fry until golden brown, about 3-5 minutes. 7. Flip and fry the other side. Drain on a rack over paper towels. 8. For Eggs Benedict: top latkes with 2 slices of smoked salmon and a poached egg. 9. Drizzle the Hollandaise sauce over eggs. FALL 2020 17
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Helping patients with dysphagia live life to the fullest! Yo u r n ew H yd ra + T h i c ke n e d b eve ra g e s a re n o w re c o g n i ze d u n d e r I D D S I i n t e r n a t i o n a l t e r m i n o l o g y
Same refreshing and delicious taste New formula made with xanthan gum Resistant to enzymatic degradation by amylase Better stability to temperature variations Proud Canadian Brand
Product Description
Format
Sysco Code
GTIN Code
Product Description
Format
Sysco Code
GTIN Code
Lemon Water IDDSI2
12x1L
5454315
10067311367892
Lemon Water IDDSI2
24x118ml
5365287
10067311505898
Apple IDDSI2
12x1L
5454354
10067311367526
Apple IDDSI2
24x118ml
5365306
10067311505522
Orange IDDSI2
12x1L
5454347
10067311367205
Peach IDDSI2
24x118ml
5365253
10067311505133
Cranberry Cocktail IDDSI2
12x1L
5454297
10067311367625
Cranberry Cocktail IDDSI2
24x118ml
5442607
10067311505621
Milk IDDSI2
12x1L
5454323
10067311367328
Lemon Water IDDSI3
24x118ml
5365295
10067311515897
Lemon Water IDDSI3
12x1L
5454259
10067311377891
Apple IDDSI3
24x118ml
5365244
10067311515521
Apple IDDSI3
12x1L
5454222
10067311377525
Peach IDDSI3
24x118ml
5365261
10067311515132
Orange IDDSI3
12x1L
5454284
10067311377204
Cranberry Cocktail IDDSI3
24x118ml
5442591
10067311515620
Cranberry Cocktail IDDSI3
12x1L
5454248
10067311377624
Milk IDDSI3
12x1L
5454261
10067311377327
lassondefoodservice.ca | 1-888-200-7778 ext 31242
CUSTOMER FEATURE
SIENNA RIDEAU RETIREMENT RESIDENCE Throughout the Covid-19 Pandemic, we learned of several homes that were able to navigate this health crisis without an outbreak or confirmed case. One of these customers is Sienna Rideau Retirement Home, located in Burnaby, BC and the current home to 109 residents. We had an opportunity to speak with their Executive Chef, Chris Lee and General Manager, Teena Love to learn more about their day to day operations and the initiatives they have put in place throughout the past few months.
Chef Chris has been working within the senior living sector for approximately 20 years and enjoys introducing residents to new foods and emphasizes that retirement cuisine is “more than just pre-packaged food”. He enjoys making the residents happy and feels that this is their home and they should all be pampered. “Some of our best memories are gathered around the table with family and friends… remember that we are creating food for our family at Sienna Rideau.”
To ensure they are receiving input from their residents, Sienna Rideau hosts a monthly “Food for Thought” meeting where the residents can speak to Chef Chris and Diana, their Dining Room Manager about their specific culinary likes and dislikes along with special requests. They are planning to incorporate a Recipe of the Month where the resident is brought into the kitchen to direct the Chef on how to make their special recipe.
FALL 2020 19
CUSTOMER FEATURE They also host a monthly Chef’s demo and have incorporated Twilight Dinners where a maximum of 8 residents will enjoy a four-course fine dining meal experience. Recently launched is a Farmer’s Market where every Sunday morning residents come down to the “Market” within the home and select from a variety of items such as homemade herb seasoned cream cheeses, homemade baked goods, ice cream cups and fresh cut fruit and vegetables. Residents may put in requests so that their favourite items can be brought in the following week. While they have managed to escape an outbreak, social distancing is the most challenging part for everyone at Sienna Rideau. Family members are not able to touch residents or simply give them a hug or hold their hand. Human touch and connection are so important that looking for alternate ways to make them feel happy has become paramount, either through dining experiences, social activities or simply just listening to them. With this in mind, they have devised a “hug curtain” where residents are able to safely receive hugs.
SUNDAY MORNING FARMER’S MARKET
CHEF CHRIS LEE & DIANA KERR, DINING ROOM MANAGER
Ensuring that residents can connect with their family through Facetime or Zoom has also become essential. One Italian resident with family around the world has been enjoying video conferencing to stay in touch with distant relatives. Realizing the importance of keeping social activities alive within social distancing, Sienna Rideau had the Suede Dogs, a live band, perform for the residents. With the building being rectangular in shape and without a courtyard they debated over how they would position the band for maximum exposure for the residents. The Suede Dogs performed at the front of the building and then moved to the back, which is street side, turning it into something of a block party. The residents thoroughly enjoyed this event! The dining room would have been closed if an outbreak had occurred, but fortunately, they were able to make accommodations for social distancing and the dining room has remained open. The building has 19 floors with 2 elevators and an elevator operator taking one person at a time.
20 SYSCO NOURISH
They have changed their traditional 3 fixed seating times to an open seating schedule from 4:30 pm – 6:00 pm. This open seating environment enables residents to be brought to the dining room and seated one person per table if there is space available. They are still offering two entrée choices for lunch and an appetizer and two entrée choices for dinner. Chef Chris has recently rolled out their Spring/Summer menu and is grateful for the freedom that Sienna Senior Living allows them to create their own menus to keep their residents happy.
TASTY TREATS FOR THE WHOLE COMMUNITY
When asked if Chef Chris is seeing any trends in what the residents are requesting on the menu, he indicated that there has been an increase in vegetarian and healthier food options along with farm to table and local food rising in importance. With this information, Chef Chris ensures that all meals are healthy, well-balanced, creative and delicious with as much eye appeal as flavour.
Meet the Disposable Towel That Performs Like Cloth
Chef Chris and Sienna Rideau Retirement value the ability to order local foods, fresh ingredients, access a database featuring thousands of recipes including nutritional analysis along with Sysco Foodie’s tips and trends. Sysco is proud to be partnered with Chef Chris and Sienna Rideau Retirement.
SPRING/SUMMER MENU BY CHRIS LEE
EarthPlus® Compostable Flax Wiper Towels* Disposable all-purpose towels that are durable, sustainable, reusable. 9908101 SUPC. Case Pack (150)
Foodservice operators with an eye on sustainability are replacing their cloth towels with Compostable Flax Wiper Towels made from 100%-natural fiber. Our disposable flax towels stand up to the toughest cleaning tasks and can be used multiple times before discarding or composting. It’s time to say so long to your linen service.
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*Compostable in commercial composting facilities. Such facilities may not exist in your area.
DRIVER SPOTLIGHT
DRIVER SPOTLIGHT DRIVER PROFILE: KEVIN BARTHOLOMEW Kevin started his Sysco career on May 15, 2000 at what was then known as Sysco Central Ontario. He has been with us for the entire 20 years and in that time has been an integral part of our delivery team. Kevin and his wife have one son, who has just recently graced them with their first grandchild. Kevin and his wife are avid members and supporters of their church as well as many charitable organizations in Peterborough. They love volunteering to help the community anytime possible. A customer recently called us to commend Kevin for his work ethic and willingness to help whenever possible.
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This customer requested Kevin deliver specific items first and asked if he could return some extra pallets and the wrap as their garbage was already full. Kevin did not think twice, and he went ahead to accommodate the customer’s request willingly. He is always willing to help our customers without hesitation. Throughout the pandemic, Kevin is hoping to see more of our customers re-open and thrive. He always arrives at work with a positive attitude ready for the day’s challenges and finds the best in every situation. We are proud to have Kevin as a part of our team here at Sysco Ontario North – Peterborough.
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