So this is my first posting and i was wondering if you guys would happen to have some insight on how to operate and run efficently a luxury retirement home. This retirement home is almost at full capacity and it has Independent living and Assisted Living with a current census of about 225 residents and a monthly monthly budget 50k. We have 6 full time cooks, some more experience then others leaving me with 3 Highly trained cooks and 3 prep guys. I have recently been promoted to the position of Executive chef after being with this company for 2 years. I know how the place runs and what its flaws are. This is my first time taking on the Chef positions. I have been working in restaurants and hotels for 7 years prior to this job. Some of the constant complaints are that meats are too "tough", fishes are too "dry", food is "cold", portions are too small. Now i know all taht is not true as i taste everything and i am on the line all the time checking. Is it just the facts that they are old? Does anyone have any pointers from prior experience?