Senior living · assisted living · memory care.

MagicMenu turns your census, diet orders and cycle menu into one checked plan — adapted recipes, verified products, cook sheets and tray cards — so the low-sodium, minced-and-moist and dairy-free plates are the same dinner as everyone else's.

Become our first design partner Watch one dinner adapt ↓

Aug 2026in production at a working camp kitchen

840clinical adaptations under review by a registered dietitian

12–25 hProjecteda week back at a 140-resident community, projected

Firstsenior-living partner shapes what every community after it gets

One dinner, every resident.

Six demonstration residents. Turn them on and off and watch one dinner branch into the fewest variants that are still the same dinner — with every product checked and a tray card for each plate.

Regularthe chef's plate as writtenConsistent carbstarch measured; gravy thickened with cornstarchLow sodiumunsalted stock, herb crust, no brineIDDSI 5 · minced & moistchicken minced 4 mm, bound in gravy; beans mincedDairy allergyolive-oil mash, dairy-free gravyVegetarianseitan cutlet, vegetable stock

4residents at the table

3variants of one dinnerthe fewest the diet orders allow

PASSevery product checkedone ingredient statement pending → UNKNOWN never passes

M.O.Testing

Location Maple Wing · Room 12

Diet Renal · Gluten-free

Texture IDDSI 7 · Regular

Allergens None flagged

Items Herb-baked cod · Mashed potatoes · Green beans · Applesauce (peach cup → applesauce — potassium)

Demonstration resident · real product output; the first skilled-nursing partner shapes the final card.

Each variant prints its own tray cards — resident, room, diet, texture, allergens, items — from the locked plan.

Illustrative model, computed live in your browser — demonstration residents and one dinner. Your census and diet orders replace this in the first phase.

Three steps, in senior living.

Understand your people & kitchen

Your census and diet orders in one place; the menu adapted only where a diet, texture or allergy requires it.

The roster — one number per meal, per pathReal product output
Make your menu work for everyone

Recipe variants worked out with your chef; every product checked to its ingredient statement; substitutions checked before the truck arrives.

The adaptation screen, scored against the chef's originalReal product output
Put the plan into practice

Cook sheets, tray cards and a record behind every meal — printed from the locked plan.

The cook sheet — one plan for one chef and a small crewReal product output

What we do in your community.

Census and diet orders in one place, imported from your existing systems; your cycle menu mapped as it is.
One menu, adapted only where a diet, texture or allergy requires it, costed to the serving.
An ingredient master built from your own distributor's catalog; every accommodated item checked to its ingredient statement.
A parallel week before anything changes on the line, then the first services with us standing at the pass — tray cards and the plan already on paper.
Multi-site: start in one community, then roll out by region on the same plan, the same catalog and the same record.

Who decides.

MagicMenu screens and proposes; your dining director and your RD approve every substitution; nothing reaches a plate on unknown allergen data. Every decision leaves a record — which diet order, which substitution, who approved it, which product was on the invoice.

Residents 140

12–25 hkitchen staff hours per operating weekabout 0.3–0.6 of a full-time position Projected

$52K–$85Ka year, before feeslabor recovered + waste avoided + compliance hours Projected

Mostly from the Daily meal cycle and the Diet order change cycle.

Where our proof stands.

Since August 2, 2026 MagicMenu has run the accommodated line at Annunciation Heights in Estes Park, Colorado: about 260 Chef's Plate meals in one retreat week, about 30 adapted recipes cooked in service, a substitution caught on the invoice at 12 percent over the item it replaced. We have not yet run a senior-living community. The first will shape the rest.

30 × 13 × 7

base recipes × clinical diet orders × IDDSI levels — thirty base recipes, thirteen clinical diet orders, seven IDDSI levels — 840 adapted rows with USDA nutrients, under review by Edith Clogg, RD.

“I've never felt this accommodated in my entire life.”

— Lizguest at the Encounter retreat · August 2026

Time savings are modeled — 11.9 to 25.4 staff hours a weekProjected at a 140-resident community — and are replaced by your own baseline in the first phase.

Tools your team would use

The technology we would bring, each with the word for where it stands today. The full list is on the Technology page.

Status wordsIn production in a real kitchen — used to run a live season.In testingBuilt and being tested with partners or in our working mockup; reviewed before use in service.In validationBuilt; being validated with a registered dietitian.In designSpecified, not yet built. Never sold as available.

Design partnership.

Three to six months in your kitchen and dining room, scoped to your operation. We capture every person's needs, adapt your chef's own menu, match it to what your distributor actually delivers, and stand at the pass until your crew runs it without us. A registered dietitian joins the first conversation when diets are clinical.

These are paid engagements, scoped and priced to the size of your operation. You hear the number in the first conversation, with what it includes in writing.

Discuss a partnership →

Getting started.

We review how you work, agree on a practical first step, and measure the difference with your team.

Questions we hear.

Will this burden my dining director?

No. She approves; the system does the re-entry. We import your census and diet orders, map your existing cycle, and run a parallel week before anything changes on the line.

Do you replace our dining program or our contract feeder?

No. We work with whoever runs your kitchen today. The first thing we change is what gets bought, not who cooks.

What about residents with diet orders and textures?

Therapeutic diets, IDDSI textures and allergies are stacked per resident and checked against every menu; the clinical substitutions are under review by a registered dietitian. Tray cards carry the plate's identity to the table.

How do you measure?

Against your own baseline: food cost per served meal, waste, labor minutes, substitutions and rework — labeled by how each was measured. We do not promise numbers in advance.

What does it cost?

A design partnership runs three to six months, scoped to your communities and priced to their size. You hear the number in the first conversation, with what it includes in writing. When it ends, the software stays: a low monthly cost per site, and MagicMenu earns when purchasing and settlement run through it — every fee disclosed, and you should be better off after fees, checked against your own baseline.

What about our residents' information?

It is handled by a HIPAA-trained team on HIPAA-eligible AWS services under a business associate agreement, in locked, auditable records, under a written agreement with you.

Real voices.

“For operators, the value is obvious: fewer manual cross-checks, cleaner substitutions, better purchasing, and a kitchen team that can focus on execution instead of firefighting.”

— Hillary Greeneformer VP Operations, Birdcall · Culinary Institute of America valedictorian · MagicMenu advisor

“MagicMenu will help cooks from making mistakes.”

— Chef Spencer HardenExecutive Chef, 30+ years, Marriott · culinary consultant to MagicMenu

Start a conversation.

Thirty minutes with Dusty. Bring your dining director — and your RD if you can.

Thirty minutes with Dusty.

Or write to dusty@magicmenu.ai — Dusty reads every message.

Schedule a conversation

What happens next

A reply within two business days.
Thirty minutes with Dusty — a registered dietitian joins when diets are clinical.
A forwardable one-pager and a sample cook sheet for your team.

Full name

Work email

Organization

If you could change one thing about the food in your operation, what would it be?

0 of 600

About your operation optional — it helps Dusty prepare

Your role

Number of communities or sites optional

Our registered dietitian would join the first conversation

Best times for a 30-minute call optional

We use this only to reply to you.

Senior living · assisted living · memory care.

What we do in your community.

Census and diet orders in one place, imported from your existing systems; your cycle menu mapped as it is.

One menu, adapted only where a diet, texture or allergy requires it, costed to the serving.

An ingredient master built from your own distributor's catalog; every accommodated item checked to its ingredient statement.

A parallel week before anything changes on the line, then the first services with us standing at the pass — tray cards and the plan already on paper.

Multi-site: start in one community, then roll out by region on the same plan, the same catalog and the same record.

Where our proof stands.

Questions we hear.

Will this burden my dining director?

No. She approves; the system does the re-entry. We import your census and diet orders, map your existing cycle, and run a parallel week before anything changes on the line.

Do you replace our dining program or our contract feeder?

No. We work with whoever runs your kitchen today. The first thing we change is what gets bought, not who cooks.

What about residents with diet orders and textures?

How do you measure?

Against your own baseline: food cost per served meal, waste, labor minutes, substitutions and rework — labeled by how each was measured. We do not promise numbers in advance.

What does it cost?

What about our residents' information?

It is handled by a HIPAA-trained team on HIPAA-eligible AWS services under a business associate agreement, in locked, auditable records, under a written agreement with you.

Real voices.

“For operators, the value is obvious: fewer manual cross-checks, cleaner substitutions, better purchasing, and a kitchen team that can focus on execution instead of firefighting.”

— Hillary Greeneformer VP Operations, Birdcall · Culinary Institute of America valedictorian · MagicMenu advisor

“MagicMenu will help cooks from making mistakes.”

— Chef Spencer HardenExecutive Chef, 30+ years, Marriott · culinary consultant to MagicMenu

Start a conversation.

Thirty minutes with Dusty. Bring your dining director — and your RD if you can.

Thirty minutes with Dusty.

Or write to dusty@magicmenu.ai — Dusty reads every message.

Schedule a conversation

What happens next

A reply within two business days.
Thirty minutes with Dusty — a registered dietitian joins when diets are clinical.
A forwardable one-pager and a sample cook sheet for your team.

Senior living · assisted living · memory care.

One dinner, every resident.

Three steps, in senior living.

Understand your people & kitchen

Make your menu work for everyone

Put the plan into practice

What we do in your community.

Who decides.

Where our proof stands.

Design partnership.

Getting started.

Questions we hear.

Real voices.

Start a conversation.

Senior living · assisted living · memory care.

One dinner, every resident.

Three steps, in senior living.

Understand your people & kitchen

Make your menu work for everyone

Put the plan into practice

What we do in your community.

Who decides.

Where our proof stands.

Design partnership.

Getting started.

Questions we hear.

Real voices.

Start a conversation.