Dished Senior Living Dining Innovation Awards: Mika Stevenson, Vice President Of Culinary, Health Dimensions Group

Mika Stevenson, Vice President of Culinary at Health Dimensions Group, has been named a member of the DISHED Senior Living Dining Innovation Awards Class of 2026 by Senior Housing News.

As an Operational Optimizer Award winner, Senior Housing News recognizes Stevenson for his dedication to improving the lives of more than 3,000 older adults in 58 senior living communities across eight states.

Stevenson possesses strong analytical abilities. His process begins with a comprehensive assessment of current operations, including analyzing menus, kitchen workflows, and gathering resident feedback. He also collaborates closely with each community to identify areas of improvement. With this information, he develops strategies that enhance both the quality and efficiency of food service.

Stevenson also maintains strong relationships with his collaborators. He remains calm under pressure and involves the entire team in the problem-solving process. He believes communication is key and encourages team members to share their insights with the focus being on the needs of the residents.

Stevenson’s nominator told Senior Housing News, “Mika believes in the power of food to bring people together. He is committed to fostering an environment where culinary creativity thrives and where every meal served is an opportunity to create joy and connections for residents.”

Senior Housing News recent sat down with Stevenson to learn what drew him to the senior housing & senior living industry, his perspective on culinary trends, his 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?

Stevenson: My passion for the culinary industry stemmed from a lifelong love of cooking and food. Even from a young age I’ve always been intrigued by the artistry and science behind creating delicious meals. There’s no better feeling for a chef than watching people enjoy your food. Additionally, I find great fulfillment in bringing people together through food, as it plays a vital role in cultural expression and community connection.

The culinary experience in senior living communities is crucial because it significantly impacts resident’s overall well-being. A great dining experience not only provides essential nutrition but also enhances social interaction, promotes engagement, and fosters a sense of belonging. Good food can evoke memories and comfort, promoting better emotional health as well as physical. I’m very happy to be able to provide that for our residents.

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

Stevenson: These are the top three trends that I see are shaping the future of dining in senior living:

1. Focus on Fresh and Local Ingredients. Senior living communities are increasingly emphasizing the use of fresh, locally sourced ingredients in their meal preparations. This trend not only enhances the quality and flavor of meals but also supports local farmers and businesses. Culinary programs are incorporating seasonal produce and offering farm-to-table dining experiences, which can improve resident satisfaction and health outcomes.
2. Customized and Flexible Dining Options. Residents are looking for more personalized dining experiences that cater to their individual preferences and dietary restrictions. This trend includes customizable meal options, build-your-own dishes, and enhanced menu choices that allow residents to select meals that fit their tastes and nutritional needs. Additionally, many of our communities are introducing themed dining nights and culinary events to create more engaging and social dining experiences. Additionally you’re seeing communities now with multiple dining venues vs the traditional one main dining room style of the past.
3. Technology Integration in Dining Services. The integration of technology in dining services is becoming more prominent. This includes digital menu boards, online ordering systems, and mobile apps that allow residents to easily choose their meals and provide feedback. Technology also plays a role in managing dietary needs through meal tracking systems, which help staff monitor nutrition and ensure compliance with individual dietary requirements.

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

Stevenson: Resistance to change and traditional mindsets.

The biggest barrier to innovation in senior living dining is often the resistance to change, rooted in traditional mindsets and established practices. Many communities have historically relied on conventional menus and service models, making them hesitant to embrace new culinary trends, technologies, or operational methodologies. This resistance can stem from concerns about cost, potential disruption, or skepticism regarding the effectiveness of new approaches.

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

Stevenson: Exciting!

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

Stevenson: Here is how I see technology transforming dining operations and the resident experience in the future:

1. Enchanced Menu and Ordering Systems.
   • Digital Menus and Ordering Apps: The integration of touchscreen kiosks, mobile apps, or tablets will allow residents to view menus, customize their meals, and place orders seamlessly. This technology can enhance the dining experience by providing greater choice and convenience while also catering to individual dietary needs. Technology will enable kitchens to update menus in real-time based on ingredient availability, ensuring residents receive the freshest meals and reducing food waste.
2. Data-Driven Insights for Personalized Dining.
   • Nutrition Tracking: Advanced software can track dietary preferences, allergies, and nutritional needs of residents, allowing for personalized meal planning and ensuring compliance with their specific dietary requirements.
   • Feedback Mechanisms: Utilizing digital feedback tools will enable residents to easily share their dining experiences, preferences, and suggestions, allowing dining services to quickly adapt and respond.
3. Smart Kitchen Technology.
   • Inventory Management Systems: Automated inventory tracking using smart technology can greatly improve purchasing efficiency, reducing waste and managing stock levels more effectively. This helps streamline operations and makes managing supplies easier.
   • Connected Appliances: Smart kitchen appliances such an Ironox Systems that monitor cooking times and temperatures can improve food quality, safety, and consistency, enhancing the overall dining experience and operational efficiency
4. Improved Communication and Coordination.
   • Staff Communication Tools: Implementing real-time communication platforms can enhance coordination among kitchen staff, dining room servers, and management. This ensures that everyone is aligned on service expectations and can respond quickly to resident needs.
   • Collaboration with Nutritionists and Dietitians: Technology can facilitate collaboration between dining services and nutrition experts, allowing for a more integrated approach to meal planning and resident health management.
5. Remote Dining Options and Virtual Experiences.
   • Flexible Dining Services: As technology advances, residents may enjoy greater flexibility in dining options, including the ability to order meals for delivery in their apartments or participate in virtual cooking classes and tastings, enhancing engagement and community.
   • Virtual Reality Experiences: Innovative dining experiences using virtual reality could allow residents to explore different cuisines or dining environments, making mealtime an engaging and enjoyable occasion.
6. Sustainability and Efficiency.
   • Energy Management Systems: Technologies that monitor and manage energy use in dining facilities can lead to more sustainable practices and reduced operational costs, aligning with the growing focus on sustainability in senior living.

In conclusion, technology is poised to significantly enhance dining operations and resident experiences in senior living communities. From personalized dietary management to streamlined operations and improved communication, the integration of technological solutions will create a more efficient, satisfying, and engaging dining experience for all residents in the coming years.

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?

Stevenson: Embrace humility.

When entering the senior living industry, it is essential for chefs to approach their role with humility. Unlike restaurants, where diners come specifically for a particular culinary experience and chefs can showcase their creativity, the senior living environment presents a different dynamic.

While we strive to create a restaurant-like atmosphere, we must remember that we are in the residents’ homes. Our focus should be on preparing meals that cater to their preferences and dietary needs, rather than cooking solely for personal expression or ego. Emphasizing resident satisfaction and comfort should always take precedence in our culinary endeavors.

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

Stevenson: I think these are the qualities and leadership traits you need:

1. Visionary Thinking
   • Innovation Mindset: Award winners should possess the ability to envision and implement innovative dining solutions that enhance the overall dining experience for residents.
   • Future-Focused: They should have a keen understanding of emerging trends in culinary arts, nutrition, and technology, and how these trends can be integrated into dining services.
2. Strong Communication Skills
   • Effective Listening: The best leaders actively listen to the needs and feedback of residents, staff, and others, fostering an inclusive environment for dialogue.
   • Clarity in Communication: They must convey ideas clearly and effectively to ensure all team members understand the vision and goals for the dining program.
3. Collaboration and Team Building
   • Collaborative Approach: Award winners should foster a collaborative environment, valuing teamwork and encouraging diverse perspectives from all team members.
   • Empowerment: They should empower staff by delegating responsibilities and encouraging professional development, creating a motivated and engaged team.
4. Commitment to Quality
   • Focus on Excellence: A passion for high-quality food and service is essential, with a commitment to continually improving standards and practices in dining services.
   • Attention to Detail: Leaders should exhibit meticulous attention to detail in operations, menu design, and presentation to ensure a top-notch dining experience.
5. Adaptability and Flexibility
   • Responsive to Change: In the dynamic environment of senior living, strong leaders must be adaptable, quickly responding to changing needs and challenges in the dining operation.
   • Problem Solving: They should demonstrate resilience and effective problem-solving skills, efficiently addressing issues as they arise.
6. Integrity and Accountability
   • Ethical Leadership: Award winners should embody integrity and transparency in their decision-making processes, building trust with both staff and residents.
   • Accountability: They must take responsibility for their actions and decisions, holding themselves and their teams accountable for performance and outcomes.
7. Passion for Resident-Centered Care
   • Focus on Well-Being: Strong leaders prioritize the health and well-being of residents, ensuring that dining services not only meet nutritional needs but also contribute to a positive quality of life.
   • Culinary Experience: They should have a genuine passion for food and dining, enhancing the overall experience through thoughtful menu planning and engaging dining atmospheres.

By embodying these qualities, leaders in senior living dining can drive innovation, enhance resident satisfaction, and ultimately contribute to the overall success and reputation of their communities.

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