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Controlling Dining Costs in Senior Living Communities


In this session, Trestle Hospitality Concepts Founder & CEO Aaron Fish will cover the fundamental elements of a fiscally sound foodservice operation in the senior living industry. This includes strategies for accurately tracking and forecasting revenue, controlling food and labor costs, menu management, and implementing effective internal controls. We will also discuss how to use financial data to make informed decisions about menu planning, pricing, and other key aspects of food and beverage operations.


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