At Heywood Rural Health, meaningful change began with a simple idea — and a willingness to let it grow. With the assistance of the Maggie Beer Foundation program this idea became a reality and brought a new meaning to food, flavour and presentation.
What started as a once-a-week cooked breakfast has gradually evolved into a much-loved Breakfast Club, now running multiple days each week and continuing to expand. Each step forward has been shaped by listening to residents, maintaining consistency in the kitchen, and refining what works best.
“We didn’t try to transform everything at once,” says Head Chef Brad Forbes. “We began with a small idea, focused on getting the basics right, and really listened to our residents. Once we had strong systems in place, it gave us the confidence to keep building.”
Today, breakfast is a shared experience in the dining room rather than something delivered to rooms. The aroma of freshly cooked bacon and eggs invites residents to gather, while a welcoming team member greets them and encourages interaction. Residents can approach the counter, speak directly with the chef, choose their meal, and enjoy a more engaging and social start to the day.
“The difference has been immediate,” says Support Services Manager Leigh Beddows. “Residents are more engaged, they’re making their own choices, and breakfast has become something people genuinely look forward to. It’s not just about the food — it’s about connection. We’re also seeing flow-on benefits, with improved appetite throughout the day and, for some residents, more settled evenings. It highlights how important positive mealtime experiences really are.”
Behind the scenes, careful planning has made the program sustainable. Preparation is completed ahead of service, the kitchen is well-equipped, and a dedicated prep role supports the team. With consistent staffing, familiar faces build strong relationships with residents, creating a sense of trust and routine.
Menus have naturally evolved alongside these relationships. What began with simple options like scrambled eggs has grown to include a variety of flavours and ingredients, keeping meals fresh and enjoyable. Importantly, options are adapted so all residents can participate, including those requiring texture-modified meals. Nutritious, flavoursome food is part of everyday life — not just reserved for special occasions.
What stands out most is the sense of connection. The kitchen team engages with residents not just about meals, but about their preferences, stories, and daily lives. Participation continues to grow, with more residents choosing to join the Breakfast Club and enjoy the shared experience.
This journey shows that lasting change doesn’t need to happen all at once. With thoughtful planning, consistent teams, and a genuine focus on resident feedback, everyday moments like breakfast can become something truly meaningful — supporting wellbeing socially, emotionally, and nutritionally.
The Maggie Beer Foundation is dedicated to improving the nutrition and flavour of food for older people in aged care. Established in 2014, the foundation believes that access to food full of flavour and nutrients can bring about life-altering change to the well-being of older people. We thank Maggie Beer for providing this free 12-month hands-on mentoring program to the Food Service Team at Heywood Rural Health and Michael Nam (mentor chef) from Maggie Beer foundation who provided in house training, guidance and inspiration to the staff.
Well done to the entire team at Heywood Rural Health, it takes many different staffing roles to ensure the Breakfast club is successful and remains part of the residents home weekly routines.
Photo: Brad Forbes (Head Chef) and resident, Marlene Woollatt
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