Dished Senior Living Dining Innovation Awards: Krista Zvoch, Rdn, Director Of Nutrition, Storypoint Group

Krista Zvoch, RDN, Director of Nutrition at StoryPoint Group, has been named a member of the DISHED Senior Living Dining Innovation Awards Class of 2026 by Senior Housing News.

As an Elevating the Experience Award winner, Senior Housing News recognized Zvoch for her visionary leadership, transforming dining into a wellness-driven cornerstone of resident life.

Zvoch spearheaded several groundbreaking initiatives that bridge the gap between clinical nutrition and high-end culinary service. They include:

• “Food is Medicine” Philosophy: This framework is integrated into the daily experience of every resident. This has turned the dining experience into a proactive health benefit rather than a mere service.
• Heart Icon Menu Enhancement: This program utilizes visual cues on menus and table tents to guide residents toward heart-healthy, nutrient-dense choices. Zvoch empowers residents to manage their health with dignity and ease, significantly enhancing their overall satisfaction and engagement with the dining program.
• Culinary Nutrition Training: Zvoch implemented this mandatory training to ensure that the culinary team possesses the specialized knowledge to prepare meals that are as medically sound as they are delicious. This workforce investment directly translates to a superior plate for the resident.
• “Powerful Purée” Program: This initiative ensures that residents with texture-modified diets receive meals that are visually appealing and nutritionally optimized, ensuring no resident is excluded from a premium dining experience.

Zvoch’s nominator told Senior Housing News, “Krista Zvoch is a trailblazer who consistently identifies opportunities to innovate. Her commitment to ‘Elevating the Experience’ through clinical excellence and culinary artistry makes her the ideal recipient of this award.”

Senior Housing News recent sat down with Zvoch to learn what drew her to the senior housing & senior living industry, her perspective on culinary trends, her thoughts on the future of dining in senior living, and much more. To learn more about the DISHED Senior Living Dining Innovation Awards, visit https://dishedawards.seniorhousingnews.com/.

SHN: What inspired you to pursue a career in senior living dining, and what continues to motivate your work today?

Zvoch: I was drawn to senior living dining because older adults have unique nutritional needs and deserve access to care that supports both longevity and quality of life. Research continues to reinforce the powerful role nutrition plays in preventing and managing chronic conditions, and I wanted to be part of bringing that science to life in a meaningful way.

I was also inspired by StoryPoint Group’s strong culinary culture and commitment to hospitality. It created a unique opportunity to partner with chefs and elevate dining by combining culinary excellence with evidence-based nutrition.

What continues to motivate me is the sense of possibility. It’s never too late to make changes that positively impact health and well-being, and today’s older adults are increasingly engaged in that journey. It’s incredibly rewarding to help transform senior living dining into something that not only nourishes, but truly enhances vitality and quality of life.

SHN: What are the top three trends shaping the future of dining in senior living right now?

Zvoch: I see three major trends shaping senior living dining right now, all rooted in a more personalized, holistic resident experience.

First, there’s a shift toward personalized, resident-centered dining, where choice, flexibility, and individual preferences are driving not just the menu, but the overall experience across the community.

Second, the growing focus on “food as medicine” and wellness, with culinary programs intentionally designed to support health outcomes and enhance quality of life.

And third, dining is being elevated into a hospitality-driven experience supported by technology, combining chef-led programs, social engagement, and tools that improve both personalization and operational efficiency.

Overall, dining is no longer a standalone service — it’s an integral part of a more holistic approach to senior living, where hospitality, health, and community are seamlessly connected.

SHN: What is the biggest barrier to innovation in senior living dining today, and how can organizations effectively overcome it?

Zvoch: One of the biggest barriers to innovation right now is a generational disconnect between current residents and future expectations.

Much of the demand for “food as medicine,” plant-forward menus, and wellness-driven dining is actually coming from residents’ adult children, not always the residents themselves. However, the next generation moving into senior living over the next five to ten years will be far more aligned with these concepts and will expect dining to actively support their health and longevity.

The challenge is timing — we can’t wait until that shift fully happens. Organizations need to start building that foundation now by gradually introducing wellness-focused options, investing in education, and evolving dining programs in a way that brings current residents along. It’s about balancing today’s needs while preparing for what’s next.

SHN: In one word, how would you describe the future of dining in senior living – and why?

Zvoch: Intentional.

Everything about dining in senior living is becoming more purposeful — from how we design menus to how we source ingredients and support health outcomes. We’re moving away from simply serving meals to creating experiences that are thoughtfully aligned with residents’ preferences, clinical needs, and overall well-being.

Even more importantly, we’re preparing for a future resident who expects food to play a direct role in longevity, prevention, and quality of life. So, every decision — from “food as medicine” initiatives to personalized dining options — is becoming more intentional in how it supports both today’s residents and those to come.

SHN: How do you see technology transforming dining operations and the resident experience in the next few years?

Zvoch: Technology is going to play a key role in both improving operations and personalizing the resident experience. We’re seeing digital menus, mobile ordering, and increasing AI integration in menu and purchasing systems, helping teams better predict demand, reduce waste, and align menus with both nutrition goals and resident preferences.

At the same time, residents benefit from more choice, flexibility, and independence in how they dine.

The challenge is that many communities need to invest in updating their technology infrastructure to fully support these tools. Those that do will be best positioned to scale personalization, improve efficiency, and meet the expectations of future residents.

SHN: Reflecting on your career, if you could give yourself advice on your first day in senior living dining, what would it be and why?

Zvoch: If I could give myself advice on my first day, it would be to lean into curiosity, be patient, and trust both the process of change and your instincts as a subject matter expert.

Innovation in senior living dining impacts entire teams, so it’s worth taking the time to slow down, put ideas on paper, align with executive leadership and sales, and fully invest in training, communication, and building awareness before moving forward. That intentional approach is what makes change sustainable.

I would also remind myself that what may seem like a small change can be truly life-changing for a resident or a team member. Those moments matter.

Most importantly, trust our StoryPoint Group culture. At StoryPoint Group, our pillars guide the work. When you stay grounded in that and enjoy the process, the impact becomes even more meaningful.

SHN: What qualities or leadership traits do you think DISHED Senior Living Dining Innovation Award winners must embody?

Zvoch: DISHED Senior Living Dining Innovation Award winners really embody a blend of vision and execution.

They are strong relationship builders who collaborate across disciplines and are forward-thinking, able to see where senior living dining is headed. They’re also resourceful, adaptable, and action-oriented, with the ability to turn ideas into measurable impact.

What truly sets them apart, though, is their ability to lead people through change. They inspire and motivate others, build trust, and create a shared sense of purpose that carries innovation all the way to the resident level. Because at the end of the day, even the best ideas only matter if they are embraced and consistently executed by the teams delivering the experience.

These leaders combine vision with influence. They don’t just design innovative programs, they bring people along in a way that makes those ideas sustainable and meaningful in the lives of residents every day.

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