Meeting rising expectations with a strained workforce requires new thinking, and smarter tools. That’s why the Hub is piloting an innovative program in partnership with a design firm that works with Disney, bringing AI-powered observation and data analysis, to close the gap between resident expectations, the workforce that is available, and kitchen capabilities. Through cutting-edge technology and data-driven design, we’re making kitchens and teams ready for the future.
The senior living kitchen was not built to deliver what it’s being asked to do today.
Phillip Dopson
President | The Hub
Many kitchens and workflows in senior living communities were designed 15 to 25 years ago, built for a simpler time when menus featured just two classic entrées like meatloaf or chicken cacciatore. But expectations have shifted. Senior living has moved beyond the healthcare-focused “dietary department” model. Today’s dining programs mirror restaurants, offering extensive menus with shareable plates, curated wine lists, and made-to-order meals. Residents want choice, speed, and restaurant-quality experiences.
To meet these evolving demands, The Hub turned to hospitality leaders outside senior living. We partnered with a design firm that collaborates with Disney, an organization renowned for operating high-volume, high-quality hospitality environments. By applying the same AI-powered video analysis used in Disney’s kitchen environments, we can identify workflow inefficiencies and design smarter, more efficient culinary spaces.
One of the most eye-opening tools in this process is something called a spaghetti map. Glenn Bradley, VP at The Hub, explains, “It’s really a kitchen efficiency assessment. We track staff movement using time-lapse cameras and overlay that on a CAD layout of the space. The result looks like a bowl of spaghetti — but what it’s really showing is inefficiency. It’s a time-and-motion study that helps us understand how kitchens are being used, what’s working, and what’s not.”
For senior living, that insight is critical. “Most kitchens we assess were built decades ago for institutional cooking. But expectations have changed. Today’s residents want restaurant-quality dining, and kitchens need to be reimagined to deliver on that, often with fewer people,” says Glenn. “This tool helps identify outdated layouts, underutilized equipment, and opportunities for improvement.”
The findings can be surprising — and costly if left unaddressed. “We’ve seen fry stations placed 100 feet from the freezer. Or brand-new combi ovens underused because of poor placement or lack of training. This tool surfaces problems like that so we can address them before investing in renovation,” Glenn explains.
The ultimate goal is to design kitchens that reflect how teams actually work today. That means reducing stress, improving flow, and making sure every piece of equipment is in the right place. It’s about creating efficiency and support.
Glenn Bradley
Vice President | The Hub
This partnership brings a new level of intelligence to kitchen operations. By combining spaghetti maps, time-and-motion studies, and data on menu flow and equipment capacity, we can create high-fidelity simulations that show how to optimize space, staffing, and workflows. But the impact goes far beyond design.
In the face of ongoing staffing shortages, communities are being asked to serve more residents with fewer hands. These simulations show how to redeploy staff, streamline movement, and reduce back-of-house inefficiencies, all of which improve speed, reduce stress, and create space for growth and retention.
As we look to the future, where many workers may not yet have the skills required, this approach provides a critical bridge. It supports tech adoption, smarter workflows, and the development of a career lattice that helps attract and nurture talent.
At its core, this design philosophy is about rethinking how the work gets done, so the workforce can thrive.
Virtual simulations allow us to visualize the real-world impact of design decisions before any construction begins. Whether it’s relocating equipment, introducing new technology, or redesigning prep stations, we can model how each change will affect labor, speed, and service.
These insights allow us to design not just for appearance, but for performance, resulting in faster ticket times, better food quality, and less stress on the team.
With AI-powered video observation, spaghetti mapping, and simulation modeling guided by our Disney-linked design partner, we redesign kitchens based on real workflows and actual menu needs, not guesswork or aesthetics alone. As Phillip puts it, “All renovations need to start with a culinary philosophy and a well-defined menu.”
The resident of today has taken us into the restaurant business, yet many kitchens and staffing models are still built for a different era.
Phillip Dopson
President | The Hub
Now, imagine interviewing an Executive Chef or an hourly cook and walking them through your kitchen with a workflow map in hand: “This space was designed using AI and data to maximize efficiency and reduce stress on you.” That message doesn’t just highlight innovation; it demonstrates respect for the team’s time and talent. In a competitive labor market, thoughtful design that centers the employee’s experience can set your community apart, helping you attract, retain, and grow top talent.
We’re pioneering this approach in senior living, piloting AI-driven observation tools inspired alongside a design firm’s simulation technology to build efficient, resident-focused kitchens and workforce models ready for tomorrow’s demands.
Phillip sums it up: “We’ve evolved from healthcare kitchens serving meatloaf to vibrant restaurant-style dining experiences. While many kitchens and teams are still catching up to this evolution, The Hub is helping them get there, modernizing spaces and empowering people to deliver exceptional service.”
By embracing innovation and investing in our workforce, we’re not just solving for today. We’re building a future-ready hospitality culture that attracts top talent and delights residents every day.
