ThriveMore has unveiled an upgraded dining experience at its Brookridge campus, reflecting its ongoing commitment to resident-focused innovation.
The changes were driven directly by resident feedback, gathered through comment cards and conversations.
“We read every single card,” said Eric Nooe, ThriveMore’s Corporate Executive Chef. “When we see trends, we act on them. Resident input guided the direction of our menus.”
With residents having plenty of local restaurant options, ThriveMore aimed to elevate its on-campus dining to match — and exceed — those expectations.
The result is The Azalea, a newly opened dining concept for Independent Living residents. The refreshed menu features about 30 items, emphasizing fresh ingredients and seasonal selections, along with daily chef specials.
“It’s really an overall elevation of the Independent Living experience,” said Shane Hamilton, Brookridge’s Culinary Director.
The dining space itself has also been redesigned to feel more like a restaurant, complete with a hostess stand and digital point-of-sale system. The goal is to create a more personalized experience.
“We want it to feel less transactional and more like providing a service to family,” Nooe said.
Community Hospitality Manager Tequila Green added that the new concept is focused on creating an experience residents will want to revisit often. Her menu recommendations include the potstickers appetizer and the fettuccini alfredo.
With The Azalea now open, ThriveMore continues to show how listening to residents can meaningfully enhance daily life on campus.