✨Dining

At Vi at Grayhawk in Scottsdale, AZ F&B is managed by the Provider (Owner). There is central oversight from the corporate office in Chicago. Locally, the Dining Committee works closely with the Executive Chef and Director of Dining Services. They attend a community meeting with the committee once a month.

There are three dining venues for 259 IL units: Formal Dining Room, Cafe, and Bar. The formal dining offers three dinner entree specials daily, the cafe one and the bar has a weekly menu. There are also "always" entrees available. Dinner is served in all three, lunch only in the cafe and Sunday Brunch in the formal dining room. Takeout is available from the dining room and cafe.

Menus are published two weeks in advance for all venues.

Food quality has been an issue but the current Executive Chef has made great strides in improving quality and managing expenses. His plans for the rest of this year are very encouraging.

At John Knox Village (Pompano Beach), we have used NexDine for a number of years now. Overall, I the quality is significantly better than when it was managed in-house. They work closely with our Resident Dining Committee and have been responsive to resident requests and comments.

Our community runs Food and Beverage in house. Residents are happy for the most part. Always room for improvement but overall things are very good with many food options and frequent menu changes. Menu for Monday through Wednesday. Another menu for Thursday through Saturday and a weekly buffet on Sunday with many standard items and an additional item that changes from week to week. Daily menus have five selections plus at least three items that are always available in addition to breakfast at any time. We also have another eating venue that is opened four days a week that has three items available on a weekly basis.

My community ran dining in house but has switched to using an outside contractor, CCL. How are other communities running their dining program and how happy are the residents?