What makes a great dining experience? The food on the plate certainly matters, but the answer goes far beyond the menu. Service, presentation, variety, atmosphere, and even the ability to feel heard all shape how people experience dining each day. That is why some of...
Summer brings longer days, brighter skies, and an abundance of fresh ingredients. In senior living communities, the warmer months mean more access to outdoor activities and fresh ingredients: two things that significantly improve an older adult’s quality of life....
Hospitality is often misunderstood as a department, a job title, or a checklist of service standards. In reality, hospitality is a mindset. It shapes every interaction, conversation, and moment of the dining experience — especially in a residential setting. In these...
Creating a strong team of employees is a meaningful investment. With time, intention, and care, even the busiest leaders in residential living communities can develop and engage a supportive, motivated team that makes daily life in the workplace smoother and more...
What’s the first thing that comes to mind when you think about a partner? Do you think about values like trust, commitment, dependability, and honesty? If so, you’re on the right track. Partners are people we can count on, even when a situation is challenging. As we...
Over the past five years, culinary leaders in community settings have been pressured to increase staffing, reduce burnout, improve hiring practices, comply with health and safety standards, and more. You name it—it’s probably changed since COVID-19 altered how...
What’s the first thing that comes to mind when you think of culture? Most people would say something about their race, religion, or location. Merriam Webster defines culture as “the set of shared attitudes, values, goals, and practices that characterize an...
In 2021, we wrote a blog about increasing food costs as the world was still grappling with the aftereffects of COVID-19. As the prices kept rising, businesses struggled to replace the profit losses and staff shortages that haunted them through the pandemic....
It’s a big challenge to create a workflow that eliminates all the risks of running a food service operation (of any kind). Between workplace injuries, illness, and dozens of other unexpected things that can happen in the kitchen, how are you supposed to plan ahead?...
One of the first lessons you learn as a leader in business is determining whether an investment is worthwhile. If you intend to spend time, energy, and finances on something, it should have a high return and low risk. Most importantly, it should align with your...
Brandee Grenda serves as the Director of Clinical Services for Culinary Services Group. She is a graduate of the University of Wisconsin-Madison with a Master of Science in Clinical Nutrition and Dominican University with a Master of Business Administration in Healthcare. She also holds several certifications in health and fitness. Brandee currently volunteers her time for the American Society for Parenteral and Enteral Nutrition’s (ASPEN) Education and Professional Development Committee and Self-Assessment Committee. She is also the nominating chair-elect for Dietitians in Medical Nutrition Therapy, a Dietetic Practice Group for the Academy of Nutrition and Dietetics. Brandee is a published co-author in the ASPEN Nutrition in Clinical Practice (NCP) and the Journal of Enteral and Parenteral Nutrition (JPEN). She has also been interviewed and published in the Journal of Perinatology-Neonatology for her work in a neonatal intensive care unit.
As a leader, Brandee is focused on advocating for continued knowledge and growth within the clinical services team. She believes that this growth is essential for providing the best care possible within the communities and people we serve and the exceptional work stems from a cohesive and knowledgeable team.
Keisha Stevens serves as the Executive Vice President for Culinary Services Group. Keisha has over 20 years of Human Resources experience. She graduated from University of Maryland Global Campus with a Bachelor of Science in Human Resources Management and is currently pursuing a Master of Professional Studies in Applied Industrial and Organizational Psychology at George Mason University. She currently serves as Chairman of the Board at Divine Dance Institute and has previously served as an Advisory Board member at Harford County Department of Social Services and as a Board of Director at Greater Edgewood Education Foundation.
Throughout her career Keisha has mastered many valuable skills including talent management, workforce planning, learning and development, talent acquisition, diversity and inclusion, and compensation and benefits. She has demonstrated expertise leading culture and employee focused initiatives to create high performing, engaged and passionate teams. Keisha is a firm believer that a talented workforce is the cornerstone of business success and is committed to strengthening the company’s culture, building on trust and transparency, and exhibiting behaviors that exemplify our guiding principles.
Amanda Emerson serves as the Area Manager overseeing Culinary Services Group’s Pennsylvania, Ohio, and West Virginia accounts. She has a Bachelor of Business Administration in Hospitality Administration and Management from Fairmont State University and an Associate of Science in Culinary Arts and Chef Training from Pierpont Community and Technical College. She is a Certified Dietary Manager, Certified Food Protection Professional through the Association of Nutrition & Foodservice Professionals and is ServeSafe Manager Certified.
Amanda enjoys creating synergy among team members while also providing detailed training and mentorship. Her goal as a leader is to provide the highest level of service to our clients while fostering growth and leadership among team members.
