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For those attending this 1-day stand-alone event, be sure to select it in the registration options.
If you’re looking for ways to empower your culinary team to spice up the dining experience, attract new talent and exceed resident and team members’ expectations – all while staying within budgetary parameters – you won’t want them to miss this rewarding and engaging, full-day experience. The menu for the day includes:
- Meet & Greet – Attendees can enjoy a cup of coffee and meet fellow culinary specialists before diving into the learning experience.
- Main Course – Four 1-hour culinary-specific educational sessions, packed with helpful insights and practical takeaways (includes lunch).
- Dessert – Tasty dessert treats and afternoon coffee, followed by an inspiring keynote session.
- Happy Hour – Attendance at the Trade Show, which includes wine tasting and appetizers.
“This program is approved for 5 continuing education hours toward the initial or recertification application for ACF certification.” Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
Elevating Hospitality & the Dining Experience
Aaron Fish, Founder & CEO, Trestle Hospitality Concepts
Amy Robinson, National Vice President of Culinary Services, Integral & Solstice Senior Living
Get ready to embark on an enlightening journey into elevating your hospitality game as you explore the essential elements of creating a memorable resident dining experience – from ambiance and menu design to table service, customer interaction and beyond. Examine topics such as visually appealing offerings, improved customer service, diverse menu options, and the significance of cross-training and team development. You'll gain valuable insights into the key components that contribute to a successful and unforgettable dining experience.
Balancing Quality and Service Amidst Rising Costs
Frank Balderas, Executive Chef, The Inn on Villa Lane
Andrew Moret, Vice President of Operations, Oakmont Management Group
As food and labor costs continue to rise, it can be a challenge to maintain quality while keeping costs in check. Explore strategies for identifying cost saving opportunities without sacrificing food quality or service. Learn helpful tips for managing labor effectively and examine the benefits of utilizing a GPO membership, including maximizing rebates and taking advantage of favorable pricing terms. We'll also delve into the incorporation of local vendor partnerships, offering insights on maximizing your budget through intelligent purchasing decisions.
Keeping Residents Safe, Fed and Happy in the Face of Crisis
Randall Lonoza, National Director of Culinary Services, Kisco Senior Living
Jo Miller, RDN, Vice President of Nutrition, Meals for All
Physical disasters – and now viral crises – have the power to disrupt operations in a heartbeat. Join this candid discussion around the critical components of emergency preparedness, food safety and meeting the nutritional, special dietary and emotional needs of residents during a crisis. Leave equipped with the knowledge and skills needed to keep operations running smoothly during even the most challenging times.
Nourishing the Community – Practical Strategies for Caring, Retaining and Empowering Your Dining Staff
Frank Balderas, Executive Chef, The Inn on Villa Lane
Aaron Fish, Founder & CEO, Trestle Hospitality Concepts
Randall Lonoza, National Director of Culinary Services, Kisco Senior Living
Amy Robinson, National Vice President of Culinary Services, Integral & Solstice Senior Living
Moderator: Andrew Moret, Vice President of Operations, Oakmont Management Group
Join this panel of culinary experts as they discuss creative and unique approaches to caring for and retaining dining staff. From strategies to foster a sense of team and community within the dining department, to cool training and benefits to help staff feel valued and appreciated, tackling staffing challenges and more, nothing will be left off the table. Leave with critical insights into how effective leadership and sound dining department management can impact and improve resident satisfaction, care delivery and even life enrichment.