If you’ve ever stayed at a Ritz-Carlton Hotel, you’ll likely remember the gracious elegance and elevated level of service you received. You may also remember their employees are coined “ladies and gentlemen”, whose pleasure it is to serve guests in a manner that oozes heartfelt hospitality.
There’s a senior living community that does the same.
“Delivering the highest level of hospitality standards is in our DNA,” says Kadie Clark, Director of Sales and Marketing, Parc at Duluth. “Our associates are trained to standards created by Horst Schulze, the former president of Ritz-Carlton Hotels, and are dedicated to delivering an uncompromising level of service excellence in a manner that is attentive, responsive, relaxed and friendly."
She explains that Parc Communities’ culture of caring is personified in their associates, “people inspired to deliver exceptional levels of service and care with meticulous attention to detail.” The company is celebrating its 20th anniversary this year and continues to curate this culture across its properties.
As a full-service senior living community, Parc offers a premier, full-service senior lifestyle experience, meaning all services are included in one convenient monthly service fee. A buy-in or entrance fee is never required, allowing residents to maintain their financial independence. Occupancy agreements afford Parc residents and their families the security and flexibility that fosters peace of mind. “Our longstanding reputation for integrity and service excellence inspires confidence in the priceless nature of the Parc retirement community lifestyle,” says Kadie.
While we celebrate food in this month’s Alpharetta Lifestyle, Kadie walked us through the impressive dining options for residents at Parc at Duluth. “We have an ‘Always Available’ menu that contains more than 30 different items and can be ordered during lunch or dinner. Additionally, we run two specials for lunch and one special for dinner that changes every day.” At Parc, residents may choose from rustic buttermilk fried chicken, apple stuffed pork cutlets, char siu, seafood paella, and coq au vin. Currently, residents are loving prime rib with horseradish cream sauce, jumbo lump Maryland crab cakes with Old Bay aioli, and sweet & sour shrimp.
While low salt and low to no sugar are very common dietary needs among residents, Parc’s chefs accommodate any dietary restrictions, but flavor is always the number one consideration.
“Many people who have never been to a community like Parc have preconceived notions about the type of food we serve,” says Kadie. “Many think that the food is bland or comes pre-prepared with limited variety. At Parc we truly take pride in our meals. Whether it's taking our time to make an apple cider brine for a pork loin, or slowly roasting duck for duck à l’orange, we are anything but monotonous!”
Bon Appetit!
