Balanced and Nourishing: How Chef for Hire Designs Menus That Serve Seniors Well
Creating meals that are both nutritious and appealing is no easy feat—especially when your audience includes seniors with diverse dietary needs and strict nutrition guidelines to follow. In this conversation, Jeff Scheck of Chef for Hire explains how the team approaches menu design, balancing flavor, texture, and federal/state compliance to help people stay healthy and independent at home.
Interviewer:
Let’s keep going on the topic of keeping the menu fresh. How do you approach designing meals that are both nutritious and appealing, especially with such a diverse customer base?
Jeff Scheck:
That’s a great point—it really is a diverse customer base. People have different nutritional needs and dietary restrictions, so it can be challenging. On top of that, we have to meet specific state and federal guidelines.
We try to offer a variety of textures, flavors, and colors because food fatigue is a real issue. People get tired of eating the same things over and over, so we keep our offerings diverse.
Interviewer:
And you're serving primarily a senior population, right? Are there special considerations when providing nutrition for older adults?
Jeff Scheck:
Yes, we serve a large senior population. So we focus on meals that provide essential nutrients like calcium, fiber, and protein. Those are important for maintaining muscle mass, bone density, and overall health as we age. The goal is to help people maintain quality of life and continue living independently at home.
Interviewer:
You mentioned compliance with federal and state standards. Can you talk a bit about that process?
Jeff Scheck:
The State of Indiana has specific guidelines for meals funded through Title III programs and Medicaid. For example, we follow the one-third recommended daily allowance rule, which includes a variety of grains, meats, vegetables, and fruits.
At the state level, they also want to see meals that limit sodium, fat, and cholesterol, while including appropriate amounts of calcium and protein. So we have to find a careful balance—using products that meet those requirements while still being able to advertise meals accurately as low-sodium or low-carb for people managing conditions like diabetes.
Interviewer:
Yeah, that's great!