You might call it The Great Handoff. Today there are approximately 43 million Americans age 65 or older; by 2030, when the last of the baby-boomer generation (those born from 1946 to 1964) reaches 65, that number is estimated to surge to 71.5 million, or about 20 percent of the population, according to the U.S. Census. “The dining habits of the baby boomers are very different from those of their parents, along with their physical and intellectual habits,” says Mark Holmes, national director of culinary operations for the Chaska, Minn.-based Goodman Group, which manages 33 senior living and healthcare communities. Boomers are worldlier, more sophisticated—and much more demanding, operators suggest. Here are seven ways facilities are readying their foodservice strategies for this incoming wave of seniors.