Redefining dining for a broad audience

Q&A conversation with Chef Brett Cunningham

Food service operations have evolved to meet the broadening expectations of a wider audience. Patrons are seeking memorable culinary experiences, whether from fast- casual, fine-dining or residential communities. Entegra Culinary Consulting is poised to guide restaurateurs in creating unforgettable dining moments that cater to diverse tastes and elevate the art of cuisine.

We sat down with Brett Cunningham, Director of Culinary Services at Entegra, to explore how his classical French culinary training, passion for oenology, and dedication to fine dining impact a diverse audience, including his focus area of senior living.

Q: How does your background enhance Entegra’s mission to support food service operators?

A: “I’ve been in food and beverage since I was 14, starting in restaurants and later pursuing formal culinary training at Johnson & Wales. After graduating, I transitioned into corporate foodservice roles with Sodexo, which provided me with healthcare and senior living experience. Over the years, I’ve gained expertise in fine dining, healthcare, and senior care culinary needs. Joining Entegra feels like a culmination of these experiences, allowing me to apply my knowledge to enhance the dining experience for so many types of clients.”

Q: What challenges are unique to designing menus for senior living communities?

A: “The biggest challenge is meeting diverse dietary and texture needs without compromising quality. Residents in independent living may enjoy adventurous, globally inspired meals, while those in memory care or assisted living require therapeutic or texturized diets. We aim to create meals that meet these varied needs while maintaining a unified, high-quality dining experience."

Q: How important are dietary accommodations in dining?

A: “Extremely important. It’s about preferences as much as it is about food safety. Modern diners are more conscious of dietary restrictions, from keto and vegan to allergen-free options. Offering these choices without sacrificing the elegance, taste and quality of the dining experience is crucial. We also emphasize presentation — whether it’s a beautifully plated dish or a carefully curated wine flight — to ensure every guest feels catered to.”

Q: What are the key considerations for dietary requirements in senior living?

A: “Therapeutic diets, such as low-sodium or renal-friendly meals, and texture-modified options like purées, have to meet specific international standards, like the International Dysphagia Diet Standardization Initiative (IDDSI). This ensures consistency and safety while maintaining the food’s appeal. The goal is to design menus that work for all care levels, minimizing the need for separate preparations.”

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Q: Why is cultural and regional diversity important in creating dining experiences?

A: “Diversity is vital in crafting a menu that resonates with a wide audience. Today’s diners are food-savvy and appreciate variety. Regional staples, like shrimp and grits in the South, TexMex in the Southwest or clam chowder in New England, and global flavors help cater to diverse palates. In senior living communities, we create core menus with flexibility for regional and seasonal adaptations, ensuring residents feel at home.”

Q: How does Entegra support senior living communities to transform their dining programs?

A: “Entegra provides tools, resources, and guidance for menu planning, purchasing, and compliance. For instance, we assist with nutritional analysis and help implement IDDSI standards, which can be challenging for on-site teams. By leveraging our expertise, communities can deliver better dining experiences and meet regulatory requirements effectively.”

Q: What excites you most about your work?

A: “I’m passionate about fresh, high-quality ingredients and love incorporating them into senior dining. Whether it’s designing a seafood-focused menu or leveraging my expertise in smoking and grilling, I’m committed to creating enjoyable dining experiences for seniors.”

Q: What’s next for Entegra and senior living dining?

A: “The focus is on innovation—developing menus that are not just nutritionally sound but also appealing to a new generation of food-savvy seniors. As a team, we’re working to strengthen Entegra’s position in the marketplace by merging culinary expertise with operational efficiencies.”

Chef Brett’s dedication to culinary excellence and his vision for senior dining exemplify how Entegra is redefining the dining experience in senior living communities.

Contact Entegra Culinary Consulting to benefit from tailored solutions for your foodservice program.

About Entegra Culinary Consulting
Entegra Culinary Consulting is unique in the world of foodservice consultants. With the backing of the world's largest food GPO, we can deliver expertise from supply chain to table service, from back-of-house operations to front-of-house hospitality. Our full-circle solutions include: marketing, a team of in-house culinarians, product optimization, menu engineering and pricing strategies, food waste reduction solutions, time-and-motion studies, labor rationalization, staff training and skill development, and international service and U.S. market-entry consultation.

For more information, visit www.EntegraPS.com/culinary.