News and Perspectives on Strategic Planning and Implementation Steps

Editors Note:  Periodically we post perspectives pieces in which we offer some broader thoughts on where our community is going.  We do this not only for each other, but to show our friends what is happening here.

As many know, our Strategic Planning document has been published, and concrete steps have been announced to move its items forward (see page 15 of our Courier dated Feb 26 to March 4).  This is a very important document for all of our lives, and not just because of the concrete steps, such as completely repositioning our health care, that are being and will be undertaken under its banner.

Every few weeks, the Committee, which is a Board Committee with heavy resident and staff participation, will be releasing an update on activities and plans in the Courier.  Residents will also be hearing about that in various fora, including the RA Council and the Community Meeting.

Indeed, such an update is in the most recent Courier.  It includes the very important news with respect to the critical health care partnership, that:

After a significant amount of due diligence, we have narrowed potential partners down to 3 providers. We are continuing due diligence and believe a final recommendation will be made to the Board in June for their endorsement.

Similarly with respect to the physical redesign of the Creighton Center (which is of course deeply integrated with our conceptual redesign:

A Request for Proposals (RFP) has been developed and has gone out to several national and local architectural firms. An ad hoc committee of the Strategic Planning Committee will oversee the RFP process and final recommendations on an architecture firm. We expect this process to be completed by the end of June as well. 

The is no need to note what a wonderful acceleration this represents.

The Report notes that the “Collington Culture and Stakeholder Engagement” implementation rollout will begin in September, and the other two will start in 2019. This delay will enable us to take full advantage of what we are learning about how best to work together in the initial groups and apply that will the next ones.

Speaking for my self, I feel very confident that these processes will be rich in resident input, and that the transformative quality will be clear from how things work out  Just look at the Landing Bistro and the new Physical Therapy staff and spaces.  These both reflect the values and principles processes established in the Srategic Planning process.  I hope that these will similarly increasingly influence everything here at Collington.





Menu For “The Landing” Bistro, and Report on Left-Overs Experiment

Most people already have a good sense of how very good the cooked to order cooking is in our new “Landing”.

But Joan and I have an additional piece of good news to report.  Yesterday, we could not finish our Veggie Pizza at lunch, so took it home and ate it for dinner.

I do not think I have ever eaten a better cold pizza.  I do not know if it is the ingredients, the speed of the cooking, or what, but it was sensational — and totally digestible, even more me.

Not bad, the core of two meals for two folks for, ultimately, $6.

So, here, now on our webpage, is the full current menu.

Introducing “The Landing”

We have all been waiting for the opening of “The Landing” with great anticipation.  Indeed we have now received invitations for group tastings in the near future.  So we thought folks might be interested in seeing how our chefs are developing the recipes and learning the techniques to ensure the food is mouthwatering.

Disclaimer:  The videography standard is not nearly up to the demonstrated cooking standard.  This is my first venture into videography and we can all blame Richard Zorza for the loan of his video cam and the accompanying lessons he gave me.




Where Exactly is this Garden?


At the Landing of course.

the landing

Sometime during the week of 2/26 to 3/2, the long-awaited “Landing” will open.   You can expect your senses to be delighted.  Not only will you experience great tastes and aromas, but no end of consideration has gone into sights and should I say lack of sounds.

One unique treasure is the Garden on the Wall.  The idea was imported from Europe and is now used by many large and famous businesses to enhance their headquarters.  One look and you will understand why.  It does indeed turn our Patio area (where the terrace used to exist) into a bright tranquil space.  Large windows and skylights enhance this atmosphere.

There are “cloud” baffling, sound absorbing wall panels and even the purple sprayed ceilings aid with noise reduction.  The energy-efficient LED dimmable, motion sensor lighting with multiple zones and timers is state of the art.

SONY DSCChris awaiting furniture.

There will be separate sections in the Landing that will also be available for cozy group meals as well as the ability to open the spaces to the max.  These include the dining room adjacent to the kitchen, French doors leading to the Patio, and a Banquette area adjacent to the patio.   Total capacity will be 70 – 80 people.  Coat racks and scooter parking are readily available.


Rob and avRob Reigle fine-tuning the wireless projector and screen.

The Landing will be overseen by our culinary team including Chris, Taimi, and Ana.  Interviews are taking place for an internal promotion for a supervisor, and Mark Thompson will be promoted to sous chef.

Now on to the food.   You can expect a dining experience that will include an extensive menu from which you order food at a counter or even on a stand-alone computer, fill your own drink and then seat yourself.   You will be served your silverware and food.

The menu will include appetizers including Oven Baked Four Cheese mac and cheese, Flatbreads, salads, fresh made sandwiches, soups and combos.  Pizzas from our own wood stone pizza oven, burgers, pasta, rack of lamb, hickory plank salmon, and rib eye steak are all on the menu.  And of course decadent desserts.  Everything will be made to order and there will be many gluten-free options.

SONY DSCChris explaining our pizza oven that can bake six 12 inch pizzas at one time.

There is also a “grab and go” section that will include pre-made salads, sandwiches, yogurts, parfaits, drinks, etc. for those who want a quick bite to go.

Available for your drinking pleasure is a Barista’s Corner with specialty coffees and complimentary regular or decaf coffee and tea.  Premium wine and homemade Collington beer, as well as Coca-Cola products and specialty soft drinks, will be available.

The Landing is planning a “soft” opening, where breakfast will be the first meal available.  Afterwards, small groups will be invited to preview lunches and dinners.  This will allow the staff to ensure all mechanical functions are working, the staff is properly trained, and any initial problems remedied.  We must all be patient – the best is on the horizon – landing soon!

Photos by Sandy Short and Lois Brown