Thursday, June 9

Track Legend

  • culinary
  • culinary
  • culinary
    Long Term
  • culinary
  • culinary
  • culinary
Thursday, June 9
7:00 a.m. – 4:00 p.m. Registration Area Open
7:00 A.M. – 8:00 A.M. Committee Meetings
8:00 a.m. – 9:00 a.m.

Business Partner De-Brief  & Breakfast

(Exclusively for business partners.)

8:30 a.m. – 9:45 a.m.  Networking Breakfast
Sponsored by Kitchens To Go Built By Carlin
9:45 a.m. – 10:45 a.m.

General Session

Sponsored by Sysco

Jeff Sinelli


Jeff Sinelli, founder and CEO of Which Wich Superior Sandwiches, a 400-location sandwich chain best known for its customizable sandwiches, creative ordering system, and personalized sandwich bag, is an entrepreneur who believes in the power of doing well by doing good.


Can A PB&J Transform A Business? 

Sinelli’s session will focus on his transformative personal and professional journey and how he ultimately arrived at creating Project PB&J®. Similar to Tom’s Shoes model (buy 1, give 1), Project PB&J banks a PB&J for every one sold in a store. The program is designed to not only feed the world one peanut butter & jelly sandwich at a time, but also provide an avenue for franchisees to connect at the local level within their community and ‘bank’ PB&Js for disaster relief, local and regional needs, and national and global efforts.

10:45 a.m. – 11:15 a.m.

Networking Break / Chapter Pavilion


Learn about AHF chapters near you and visit with chapter representatives to learn how you can get involved at the local level.

11:15 a.m. – 12:15 p.m.

Education Sessions

  • Health Care Consolidation and its Impact on Business Partners
    Mary Ann Moser, Bruce Thomas, Joe Walsh, Carl Mulder

    Health Systems and IDNs are growing at such a rapid pace that it is forcing many traditional business models and interactions to evolve with them. Both advantages and disadvantages will follow these changes. Decisions and decision-makers will be different, and there will be organizational, cultural and funding challenges ― as well as changes in focus. The purchasing process will likely be different, too.

    Join us as we explore the ways in which provider alliances and collaborative agreements will affect purchasing patterns and B-to-B relationships. We’ll also discuss the plus side of these new alliances, and ways that vendors and suppliers can reposition their focus on products and services that will add value for customers as these changes occur.

  • A Conversation on Innovative Approaches to Self-Operation
    Sponsored by SCA
    Larry Altier, Bill Klein, David Reeves

    Self-operated foodservice leaders deliver value and convenience to their organizations. They employ innovative and visionary strategies to drive success for their organizations. How do these compare to the strategies being used by contracted foodservice to gain additional business? Value and versatility can also be about taking risks such as multidepartment management or developing innovative service models. Learn about one AHF member’s unique approach to a take home-meal delivery and how it reduces patient readmissions.

  • Innovative Recruitment Strategies in Healthcare Foodservice
    Sponsored by Alluserv
    Sandra Sydnor, Christy Tunnell, Gaye Grossi

    This session will provide you with insight of what today’s college students and millennials are looking for in employers. This information can assist you in recruiting for this age group. Additionally you will hear about how partnering with local schools and organizations can benefit your recruitment challenges and is another labor pool resource.

    1. Millennials
    2. Avenues to find help – establish relationships with other venues
    3. Succession planning
  • Dietitian & Chef Partnership 
    Sponsored by Campbell’s Foodservice
    Victoria Franklin, Joanne McMillian, Phil Stinar

    This is a session you won’t want to miss if you are a dietitian or chef! Is your chef/RD partnership a beautiful thing or do you feel like you’re constantly in Hell’s Kitchen? We’ll dig into the pros and cons of the chef and RD partnership and how you leverage this relationship to maximize the best possible outcomes for your department and organization. You’ll be entertained and educated by several dietitians and chefs with real life experiences.

12:30 p.m. – 2:00 p.m. Sponsor Lunch n’ Learn Workshops  

These workshops are intended for operator members only. If a business partner would like to attend, provided space is available and the sponsoring company approves your attendance, you will be allowed to attend after all of the operators are seated.

  • What’s Driving Patients and Families Nuts? Understanding and Managing the Food Allery Epidemic 
    Sponsored by Aladdin Temp-Rite


    Maria Crain, CPNP, AE-C, Food Allergy Center at Children’s Medical Center 
    April Clark, RD, CSP, LD, Clinical Dietitian, Food Allergy Center, Children’s Health Specialty Center


    Workshop Description:It’s not just nuts! Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy make up the “Big 8,” accounting for about 90% of all food allergies in the U.S. Rising numbers of people with food allergies and intolerances is greatly impacting foodservice, especially in healthcare where an individual’s well-being is already compromised.


    Join us as our experts review the differences between allergies and intolerance, detail the limitations of food-allergy labeling, and help us recognize high-risk situations where allergen cross-contamination can occur. Staff training and practical application discussions will help you learn how to prepare your team for these challenges.

  • Identifying Malnutrition: Helping Patients While Tapping into an Unrealized Revenue Source 
    Sponsored by Jonas Foodservice: Computrition Inc., Common CENTS Solutions, and DFM Dietary Food Management


    Marty Yadrick, MBI, MS, RDN, FAND, Director of Nutrition Informatics, Computrition

    Terese Scollard, MBA, RD, LD, FAND, Regional Clinical Nutrition Manager, Providence Health & Services


    Workshop Description: This session will review the state of malnutrition in hospitalized and ambulatory patients, the increased focus on screening, nutritional preparation for surgery, assigning appropriate ICD-10 codes, and benefits when proper intervention is taken.

  • How to Thrive with a Shrinking Culinary Team 
    Sponsored by General Mills


    Gilles Stassart, CEC, CCA 
    Corporate Chef, General Mills Convenience and Foodservice


    Workshop Description: Facing challenges creating that scratch-made look and feel with a limited kitchen staff? Join us for an exciting session focused on reduced-labor recipe solutions to help improve patient satisfaction!

  • Trim Down the Work Load and Pump Up Your Knowledge 
    Sponsored by Robot Coupe USA


    Ron Snyder 
    Regional Sales Managers, Robot Coupe USA


    Workshop Description:This Jack Lalanne inspired Lunch & Learn Session sponsored by Robot Coupe won’t be another infomercial. Instead you will know what your routine should be to exercise your best judgment when evaluating and purchasing a food processor or juicer. Learn the health benefits and cost savings facts. See what it takes to maintain a youthful physique in food processors with the latest technology for your kitchen. Jack used to say: ” I can’t afford to die, it would be bad for my image. So, don’t wait and register today. Push-ups optional.

  • Sustainability Claims – Truth in Advertising or Marketing Mayhem?  
    Sponsored by Sysco


    Shannon Mutschler 
    Vice President Sustainability, Sysco Corporation


    Workshop Description: Antibiotic-free, natural, organic, non-GMO, cage-free, grass-fed, humane raised… green labels and their claims are incredibly alluring to the average consumer. Billions in purchases are driven solely by these claims – but what do they really mean? Please join Shannon Mutschler, Vice President Sustainability, Sysco Corporation, for an engaging presentation that sheds light on sustainability claims and their environmental, social and animal welfare impact.

  • Retail Menu Trends 
    Sponsored by U.S. Foods


    Speaker TBD


    Workshop Description: This session will feature U.S. Foods innovative line of Scoop products and menu trends in retail foodservice. Participants will learn about new concepts and trends that they can use to improve retail sales in a healthcare setting.

1:30 p.m. – 7:30 p.m. Silent Auction Open
2:15 p.m. – 3:15 p.m.

Education Sessions

  • Innovation in Retail Concepts 
    Sponsored by CBORD
    Mike Folino, Bruce Parker, Becky Schilling

    If you are looking for fresh ideas from conference, attend this panel discussion featuring innovative success stories from foodservice professionals that are proven in their retails operations. Retail has many facets to explore: food concepts, self-branding, packaging, home meal replacements, special promotion/themes, and the use of technology.

  • Trimming the Fat: Consultants, Cost Savings, and Keys to Success
    Sponsored by Unified Brands 
    Mark Dunn, Steve Jacoby

    This workshop is designed for those who understand that in order to run a successful facility; a fragile balance must be kept between maintaining quality while keeping costs in-check. Sometime-details organizations decide to hire outside consultants to assist with the process. In this session, we will discuss environments in which consultants are brought in and why. What type of consultant will be brought in and what is motivating him or her? How can benchmarking help you to be successful? When this session is complete you will have a better understanding of the keys and tools you need to be successful.

  • Population Health Affect on Medical Campuses – The Changing Role of Healthcare 
    Sponsored by Georgia Pacific
    Frank Zilm, Bruce Thomas

    What impact will the Population Health movement have on your healthcare campus? How does a traditional delivery model change into an integrated, holistic health approach? This presentation will review the physical changes that are happening as medical campuses prepare to provide a new delivery model of care. The focus on prevention of incidences that lead to hospitalization will create a shift in how healthcare is provided and how the physical spaces change. Learn what the key indicators are for campus planners and learn how these will affect the food and nutrition departments.

  • A Case Study in Leadership – How Leaders Create Functional Teams 
    Sponsored by Ecolab
    Janine Oman

    Ever considered using a Harvard Business Review case study to improve your own or your team’s leadership performance? Join this interactive group discussion to identify at least 5 key indicators that will promote employee engagement and review the impact of the leader on team performance. You will also be able to consider how to incorporate case study learning circles in your own organization.

3:15 p.m. – 3:45 p.m.

Networking Break

Sponsored by Barilla

3:45 pm. – 5:15 p.m.

General Session
Team Building Activity

Hosted by the AHF IAB (Industry Advisory Board)

This “not to be missed” networking session will be the conference favorite to have fun and do good. Bring your competitive AHF spirit, comfortable shoes and make a difference!

7:00 p.m. – 7:30 p.m. Reception & Silent Auction Finale
7:30 p.m. – 9:45 p.m.  Gala Banquet
Sponsored by Ali Group, General Mills, and PepsiCo Foodservice
9:45 p.m. – 12:00 a.m. After-Party feat. Emerald City Band


You thought last year’s After Party band was great? Check out Emerald City Band!

Double Diamond