What does it take to feed a continuum? Whether it’s through in-home services like Tabitha Meals on Wheels, or through one of our eleven living communities, Tabitha’s dietary team has set the standard in feeding a crowd. Across Tabitha’s living communities, more than 70 dedicated food service employees, including six dietitians, work diligently from 4 a.m. to 8 p.m., 365 days per year to plan and create home-cooked those who call Tabitha home and those we serve through Tabitha Meals on Wheels. How is it done? And how does Tabitha’s committed dietary team innovated how Elders eat?
Tabitha has revolutionized the dietary experience by converting to choice dining. This means considerable time and resources are invested in multiple serving stations complete with warmers, refrigerators and “place your order” options.
Tabitha’s GracePointe kitchen is led by Tobe Stauss, former chef at Lazlo's in Lincoln, Neb. Tobe takes pride in delivering excellent service. “We make it personal,” he said.
The personalized experience goes even further at Tabitha’s Green House® homes and Tabitha at The Landing, where universal caregivers are specially trained not only to care for Tabitha residents, but also to prepare home-cooked meals in their open kitchens. At Tabitha, our residents are family, and that is why so much time, effort and resources are devoted to making the dietary experience personalized and pleasurable.
Cheryl Slama, dietary manager at Tabitha of Crete and The Gardens Assisted Living, said it best, “The people we serve aren’t just a number, and they aren’t just our paycheck. We care about them as individuals, and they are our family.” Shirley Smith, Tabitha's director of food and nutrition in Lincoln, added, “Our special ingredients are love and compassion!”
FAVORITE DISHES AT TABITHA: MOM’S FRIED CHICKEN, MEATLOAF, ROAST BEEF, REAL MASHED POTATOES AND HOMEMADE KOLACHES
EACH WEEK TABITHA’S LINCOLN LOCATIONS USE 320 GALLONS OF MILK, 400 LOAVES OF BREAD, 950-1,200 LBS. OF MEAT AND 1,160 LBS. OF FROZEN AND FRESH VEGETABLES.
TABITHA’S DIETARY TEAM SPENDS ALMOST 6,000 HOURS PER YEAR PREPARING AND SERVING MEALS.