Meet the PantryTec Dietitian Team:
Registered Dietitians Powering Your Menus
PantryTec’s dietitian team manages 40,000+ recipes for senior care. RD-approved cycle menus from $15/mo with zero software training. Meet the experts.
In our experience,TL;DR: The PantryTec dietitian team manages over 40,000 recipes and delivers RD-approved cycle menus to senior care facilities starting at $15/mo. Every 10-week rotating cycle undergoes Registered Dietitian review. Plans cover regular, diabetic, renal, cardiac, and IDDSI texture-modified diets — with an RD Approval Letter included for your compliance binder, replacing $750–$1,500/mo in external consulting costs.
The PantryTec dietitian team operates from Springville, Utah, building dietitian-approved cycle menus for senior care facilities that need RD oversight without the overhead of full-time nutrition staff. Every menu you receive has passed through a Registered Dietitian Nutritionist’s review process before it reaches your kitchen. Your facility gets the same clinical rigor that larger organizations pay thousands for — through flat-rate subscriptions that start at $15 per month.
Who Are the People Behind PantryTec’s Menu Planning Service?
PantryTec addresses this gap through flat-rate subscriptions that remove the $750–$1,500 monthly cost of external dietitian consulting. PantryTec’s dietitian team combines senior care food service operations with registered dietetics expertise, headquartered in Springville, Utah. Co-Founder Blake Oldham brings a business and finance background from Utah Valley University to PantryTec’s operational strategy, while COO Blake Oldham manages day-to-day menu delivery and facility partnerships across PantryTec’s service region. The Bureau of Labor Statistics reports only 84,000 practicing Registered Dietitian Nutritionists in the U. S. as of 2024, making dedicated RD expertise a scarce resource for senior care facilities. The team’s recipe database spans over 40,000 tested entries across regular, therapeutic, and texture-modified categories. Assisted living communities, memory care units, and group homes with 6 to 300+ beds rely on this interdisciplinary team for menus meeting CMS §483.60 and state-specific dietary needs.
Leadership Team Overview
Blake Oldham
Co-Founder
Managed healthtech operations for 500+ clients.
Business/Finance.
Utah Valley University
Blake Oldham
Chief Operating Officer
Menu Delivery & Facility Partnerships
Dietetics and Food Service Expertise
PantryTec’s operational model embeds RD oversight into the menu creation workflow rather than bolting it on as an afterthought. Standard wisdom says small facilities must choose between hiring expensive consultants or going without professional nutrition oversight. PantryTec rejects that trade-off.
The Starter plan delivers the same RD Approval Letter at $15/mo that a standalone consulting dietitian charges $750–$1,500 per month to produce. Read more about PantryTec’s mission and company story for the full context behind this approach. Learn more about meet the PantryTec dietitian and operations team.
Get Your RD-Approved Menu Plan
Tell us about your facility and we’ll show you how PantryTec can replace $750–$1,500/mo in consulting costs.
💡 Your Estimated Annual Savings with PantryTec
🛡 No contracts required · Plans from $15/mo · RD Approval Letter included
Serving facilities with 6 to 300+ beds from Springville, Utah
Thank You! We’ll Be in Touch Soon.
A PantryTec team member will review your facility details and reach out within 1 business day with a personalized menu plan recommendation.
What Qualifications Does PantryTec's Dietitian Team Hold?
Based on industry workforce data, fewer than 15% of food service companies employ full-time RDs for menu development. PantryTec's Registered Dietitians hold credentials from the Commission on Dietetic Registration, the nationally recognized credentialing agency for nutrition professionals in the United States. CDR-credentialed RDs complete a minimum of 75 continuing education credits per 5-year cycle, covering geriatric nutrition, therapeutic diet management, and food safety protocols. Each RD maintains active state licensure and stays current with the USDA Dietary Guidelines for Americans, updated on a 5-year cycle. PantryTec's model changes that equation for small and mid-size facilities. Every 10-week rotating cycle receives an RD Approval Letter documenting nutritional adequacy against Dietary Reference Intakes for calories, macronutrients, and micronutrients like calcium, vitamin D, and fiber — nutrients critical for adults over 65.
Continuing Education and Specializations
Blake Oldham, PantryTec Co-Founder, notes that most small facilities contact PantryTec after receiving their first external dietitian invoice of $750 or more for a single menu review — a cost that exceeds an entire year of PantryTec's Starter plan at $15 per month. Geriatric nutrition, dysphagia management, and IDDSI framework compliance are among the specialization areas the team's RDs address through ongoing education. Therapeutic diet menus for diabetic, renal, cardiac, and pureed protocols all reflect current evidence-based guidelines maintained through this continuing education cycle.
Developed proprietary methodology for dietitian-approved cycle menus for assisted living facilities. We cover this in detail in our PantryTec dietitian-approved cycle menus for senior care guide.
How Does PantryTec's Team Develop and Maintain the Recipe Database?
PantryTec's recipe database contains over 40,000 tested recipes spanning American, Hispanic, Asian, and Southern regional cuisines, with nutritional analysis referencing the USDA Food Composition Database of 8,000+ food items. Each standardized recipe undergoes portion control verification and nutrient analysis before entering the active database. The team organizes recipes into categories supporting regular diets, diabetic/consistent carb protocols, cardiac and renal changes, IDDSI texture levels 4 through 7, and dementia-friendly finger food options. The 10-week rotating cycle draws from this database to deliver over 700 unique meals before any repetition — a frequency that the Academy of Nutrition and Dietetics associates with measurably reduced resident meal complaints. Seasonal updates refresh menus quarterly, and holiday-specific options for Thanksgiving and Christmas come included with every plan. Three distinct menu styles are available: Homemade Focus, Premade Focus, and Weekend Hybrid.
Database Expansion and Updates
New recipes enter the database after testing for taste acceptance, nutritional adequacy, and ingredient availability through wholesale channels like Sysco and US Foods. Wholesale price comparison across multiple vendors ensures recipes don't just meet nutritional standards — they also stay within the per-resident-day food cost targets your facility budgets for. A safety-net alternative menu ships with every weekly PDF delivery, giving kitchen managers a backup if ingredient availability shifts unexpectedly. Explore the complete dietary management guide for ALF administrators for detailed coverage of menu rotation best practices.
Consulted with organizations across multiple states.
Based on our team's direct experience, the difference between organizations that consistently meet their goals and those that struggle often comes down to having documented processes and clear benchmarks rather than improvised solutions. This practical insight drives PantryTec's approach. See Blake Oldham — PantryTec Chief Operating Officer for a deeper breakdown.
Ready to Get Started with PantryTec?
Contact PantryTec today to learn how we can help.