DISHED Senior Living Dining Innovation Awards: Ryan King, Vice President of Culinary Services, The Arbor Company

Aging Well: News & Insights for Seniors and Caregivers

Ryan King, Vice President of Culinary Services at The Arbor Company, has been named an inaugural member of the DISHED Senior Living Dining Innovation Awards Class of 2025 by Senior Housing News.

As an Elevating the Experience Award winner, Senior Housing News recognized King for transforming The Arbor Company’s award-winning Dining with Dignity program. It was developed with the belief that residents should maintain as much control over their dining experience as possible. With a focus on culinary excellence, personalized nutrition, and inclusivity, Dining with Dignity elevates the experience of every resident, regardless of dietary or texture modification needs.

As King’s nominator told Senior Housing News, “The results have been significant: resident satisfaction has increased, family feedback is overwhelmingly positive, and team engagement continues to soar. Perhaps most importantly, we’ve brought joy to the table — mealtimes are strong moments of connection, comfort, and pride. Ryan King has been a driving force behind this training with his leadership, vision, and passion for serving seniors through food. Through his efforts, we’ve not only raised the bar — we’ve redefined what’s possible in senior living fine dining.”

Senior Housing News recently sat down with King 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://seniorhousingnews.com/2025-dished-innovation-awards/.

SHN: What drew you to dining in the senior housing & senior living industry?

King: My journey into the senior living industry was somewhat unexpected. Before making the transition, I worked as a chef in restaurants and hotels, including a recent role at a resort. Toward the end of that stint, I began to feel burned out and decided it was time for a change. When I moved back home, I was offered a position as an Assistant Culinary Director at a senior living company. Once I settled in, I quickly discovered a deep appreciation for the industry. I was fortunate to have incredible mentors who supported my growth, ultimately helping me advance into the role I hold today.

SHN: What are the top trends that you believe are impacting dining innovation in senior living?

King: We’re seeing a growing interest in plant-based meals, organic ingredients, and sustainably sourced food — especially when it’s local. The rise in vegetarian and vegan residents has prompted us to take a fresh look at our menus and recipes, leading to the development of new, plant-forward culinary concepts.

When I first entered the senior living space, residents were thrilled simply by the introduction of a produce vendor. Today, their expectations have evolved. They’re asking thoughtful questions: Is the food organic? Is it locally sourced? Is it grown or raised sustainably? This shift has opened up exciting opportunities to collaborate with local farmers and growers, allowing us to source seasonal ingredients year-round. One of our most successful initiatives has been inviting farmers into the community to host mock farmers markets, where residents select ingredients that are then featured in upcoming meals.

In 2025, residents are also seeking more variety and flexibility than ever before. This has inspired us to rethink our approach to menu planning. While we’ve always embraced seasonal cycle menus, we’ve now begun rotating our restaurant menus monthly — and in some cases, weekly — to better reflect resident preferences and keep the dining experience fresh and engaging.

SHN: What do you think is the biggest impediment to innovation in senior living dining, and what advice would you give to others about how to overcome this challenge?

King: While we’ve made great strides in managing our food budgets, financial limitations still present challenges — particularly when it comes to modernizing our kitchens. We’re living in a golden age of restaurant technology, and it’s essential that we explore how innovation can enhance both the team experience and the quality of service for our residents.

The job market remains competitive, and technology can play a key role in alleviating some of the pressure on our existing staff. However, one of the biggest hurdles is the initial cost. There’s often sticker shock when evaluating new equipment, even when it can replace two or more existing pieces and significantly improve efficiency.

Investing in the right tools isn’t just about keeping up with trends — it’s about creating a more sustainable, supportive, and high-performing culinary environment. The long-term benefits for both our teams and our residents make these conversations around modernization well worth having.

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

King: As cliché as it sounds, exciting.

SHN: If you could change one thing with an eye toward the future of dining in senior living, what would it be and why?

King: It’s time to move beyond the mindset of ‘how things have always been done.’ As we plan for the current and next generation of residents, we must be willing to rethink every aspect of our culinary programs — from dining venues and china to kitchen equipment and menu design.

That doesn’t mean the classics like meatloaf and mashed potatoes are going away, but we should be preparing to offer more modern, exciting, and trend-forward options. Residents today are more adventurous and informed about food, and they expect variety, quality, and innovation. Meeting those expectations requires us to evolve and embrace change.

SHN: If you had a crystal ball, what do you think will impact dining in senior housing & senior living now and into 2026?

King: The uncertainty surrounding tariffs and the global market continues to impact our industry in meaningful ways. Whether it’s food imports, kitchen equipment, small wares, or tableware, we’re deeply connected to global supply chains. This makes it increasingly difficult to forecast costs — even just a year out—and requires us to remain nimble and adaptable.

Right, wrong, or indifferent, these market dynamics are a reality we must navigate. While it’s tempting to focus solely on immediate costs, we also need to consider long-term value and operational efficiency. For example, while some equipment may come with a higher price tag, it often replaces multiple pieces and streamlines workflow — ultimately benefiting both our teams and our residents.

SHN: In your opinion, what qualities must all DISHED Senior Living Dining Innovation Award winners possess?

King: Passion and dedication are at the heart of everything we do. It’s about having a genuine love for the craft and a commitment to delivering exceptional food experiences every single day. That passion fuels creativity and inspires teams to push boundaries.

Equally important is the dedication to see every project through — from concept to execution — with the belief that hard work will lead to success. In this industry, we should never settle for mediocrity or accept failure as an option. Striving for excellence should be our standard, not our goal.

SHN: If you could give advice to yourself looking back to your first day in senior living dining, what would it be and why?

King: Never compromise. Always do the right thing — for the right reasons. At the core of our work is a commitment to hospitality and a drive to provide the best possible experience for our residents. That means making thoughtful decisions, staying true to our values, and consistently striving for excellence. Every detail matters, and every choice should reflect our dedication to doing what’s best for those we serve.

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