Are Boomer plans to age in place driven by…what they want to eat?
Okay, it’s not exactly news any more that a majority of “older” people want to, and plan to, age in place.The reasons make perfect sense: independence and autonomy, enjoyment of the neighborhood, closeness to health care, etc. It’s a neat and tidy story.
But some fascinating new research suggests another driving factor. Are you ready for this? It’s food.
A survey of Baby Boomers, reported here and here, finds a “significant gap” between “how and what they like to eat and the perceived ability of active Aging and senior living communities to meet their dining needs.”
The research was conducted for Restaura, a dining services provider serving senior living communities.
“The research found that nearly 7 in 10 respondents (68%) look for variety in meal options that cater to their individual tastes and preferences when choosing how they dine, yet only 17% are very confident that senior living communities could deliver the dining variety they expect. If they were considering a move to a senior living community, respondents would prioritize flexibility (65%) to prepare their own meals, dine out, or order takeout over access to multiple dining venues (21%).”
The articles quote Richard Schenkel, founder of Restaura, commenting on the findings: “Nowhere is the desire for independence more evident than in the ability to choose what and where we eat. Boomers are the first instant-gratification aging generation. They expect to be able to enjoy their version of great food anywhere, anytime, and importantly, they understand the impact of nutrition on longevity.”
Adds Joe Cuticelli, Restaura CEO: “The lure of aging in place includes the flexibility to eat when and what you want. Active aging and senior living communities need to adapt to this mindset while also delivering high-quality, flavorful foods. It’s a tall order, but we’ve seen a similar evolution in other sectors, such as campus and airport dining.”
Interestingly, about a third of those surveyed described themselves as “food explorers” who are “very adventurous in trying new tastes and flavors. They look for flavorful, well-seasoned dishes that use fresh, minimally processed ingredients, as well as low-sugar, low-sodium, and high-protein foods.”
Of course, the research doesn’t suggest that other senior living features don’t count. Affordability is obviously an issue. So is safety. And, as we’ve reported before, senior facilities are offering more activities, community connections, state-of-the-art Technology, and luxury amenities. The “institutional” image is clearly giving way.
But has food been overlooked?
That’s what is so fascinating in this new research. Cucinelli comments, “Our research shows that, aside from necessities like affordability, safety, and accommodations, food quality drives the decision in choosing a senior living community. Yet when our survey asked, ‘what words do you associate with senior living,’ restaurant-quality food was at the bottom of the list—selected by just 11% of respondents. That’s the definition of an opportunity.”
But it’s not just a matter of installing a Michelin-level restaurant in a senior living community. Survey respondents indicated that even after they were to move in, they would still want the ability and the flexibility to continue to prepare their own meals in order to explore more food options. In the future, will senior living facilities have to create and market feature-rich kitchens in your suite, as part of their offering?
More on aging in place:
Aging in place: Everyone wants to, but how many can?
Study reveals gap between wanting to age in place and being prepared for it
ADUs are hot — and address many SuperAging needs. Do you know about this?
Only half of 65+ say they’ve talked with loved ones about how to meet their future needs
Is a “Tiny Home” for you? The market is growing
