Food safety, transparency, and operations flexibility are at the forefront of today's approach to food service design. Through strategic planning, it's important to improve staffing operations by using simplified solutions and technology to reduce labor, limit risk, and minimize food waste. It's also critical to bring the excitement of dining experiences back to senior members by introducing new venues with varying offerings, times of operation, and locations. These goals were critical in repositioning dining at Hoosier Village as the campus grew, adding new residential living apartments. The Social featuring local breweries and a live back bar fireplace was created in the commons inviting residents for pre-dinner drinks and small plates tapas menu. The old and tired "Green Onion" bistro was repositioned as the new Grill Restaurant, providing short order, fast casual service. A self-serve market "Dash" offers 24/7 grab-n-go options for residents, staff, and visitors using self-checkout technology.