Menno Haven Sets the Standard Through Food Service Centralization


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Wednesday, December 9, 2020
1 pm ET, noon CT, 11 am MT, 10 am PT



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Course Description

In January 2020, a multidisciplinary team of SAGE members completed a post-occupancy evaluation (POE) of Menno Haven Rehabilitation Center–the first WELL-certified skilled nursing project in the world and one of Environments for Aging magazine’s 2019 Design Showcase winners–to compare stated design goals against outcomes. Additionally, the POE measured how the building is functioning for both residents and staff. This research uses CITI protocols, which ensure the highest level and rigor in research. Learn how this rehabilitation center centralized their food service operation and utilized their WELL Building Standard certification to provide the highest quality culinary experience for their residents and their staff.

Learning Objectives

  • Discover how Menno Haven centralized their food service operation on their campus and the benefits and challenges of centralization.
  • Understand how operating multiple food venues doesn’t always translate into more FTE. 
  • Learn about cooking technology like Sous Vide and Rationale ovens.
  • See why the WELL Building standard has a huge impact on campus dining.

Presented by

Migette Kaup, PhD, IDEC, IIDA, ASID, EDAC


Kansas State University

Amy Carpenter, AIA, LEED AP

Vice President

SFCS Architects

Kris Morphis

Principal and President

KRM Foodservice

The 2020 SAGE Post-Occupancy Evaluation was sponsored by