Amanda Goldman has mapped a journey of success to impact the improvement of Healthcare Nutrition and Hospitality.

Let's eavesdrop on what John has been up to over the past year.

Listen in as Kenneth Arlinghaus MS, RD talks about his journey to healthcare foodservice.

 Author "Unlocking the Mystery of Dementia & Dining" 

Alden Pennington is an outcome-focused healthcare executive, spearheading the
modernization of healthcare talent development and executive search through his
agency, Talenta.

With a deep commitment to human-centered leadership, Alden is driven by the belief
that extraordinary individuals deserve the opportunity to excel in their unique areas of
passion and expertise.

Drawing from his extensive experience as a CHRO across various healthcare and
healthcare tech organizations, Alden brings a fresh perspective to the table,
emphasizing the value of effectively aligning top talent to strategy using a data-driven
approach.

Founder, Greg Gorgone, discusses how his love of food & hospitality led him to share his passion via The Pineapple Academy.

Listen in as John talks with Becky Smith about surprising customer trends and the importance of in-person conferences.

Darin Leonardson is the President and CEO of Transformed Culinary Solutions.

Jeff Dahl is a  Project Executive at Clark Associates.  Clark Food Service Equipment offers food service equipment solutions for a variety of operators in an increasing number of regions. An industry veteran with over 35 years experience Clark Food Service Equipment brings valuable experience and knowledge to the table when serving its customers. 

Listen in as Simon Holloway, co-owner / head of community at Vegepod talks about enabling everyone, anywhere to grow their own food.

Suzanne Quiring is a Registered Dietitian both in Canada and USA. She is a member
of Dietitians of Canada, Washington State Academy of Nutrition and Dietetics
(AND), and Dietetics in Health Care Communities (DHCC). She is a Certified
Dietary Manager with ANFP, along with her 2 year Continuing Care Administrator’s
designation. Suzanne has 30+ years experience in the Senior Living food service
arena and has a strong appreciation as to the practical and real challenges of
providing great meal service to Seniors.

In 2000, Suzanne invented the SuzyQ cart System, which allows for more resident
interaction & choice, hotter food and less food waste resulting in significant dollar
savings. To date, she has worked with 1000+ Residential Care facilities throughout
North America improve the dining experience for Residents.

Suzanne has been published in 10 professional journals, including research paper
published in the Journal of Aging in 2021. She has been a speaker at numerous
National conferences including ANFP, Pioneer Network, and Eden Alternative
International conference. She was awarded the National Dining Distinction Award
by ANFP in 2020.

Suzanne spends her time providing education support to Food Service managers in
Senior Living communities that are motivated to make a positive culture change..
She works also works as a clinical Dietitian in numerous Senior Living communities.

In 2021, Toni was named the Gold Plate Award Recipient by the International Food Service Manufactures Association (IFMA). As was stated in her acceptance speech, "I am honored and I am blessed with opportunities that have been in front of me....This award truly means a lot. It's a lifetime achievement, but it's not the end." 

Toni is a Senior Level Food, Nutrition & Environmental Service Director with an expertise in professional development, a passion for process improvement, and a heart for healthcare. 

Listen in as John calls Nicolas Holland from Grubhub to discuss possible alternative solutions for your facility, especially the third shift.

Davin Wickstrom is the Director Of Strategic Partnerships at VIVREAU North America.  Listen in as Davin gives us more details about the value and benefits of sustainable water.

DM&A's clinical team, Michelle Mathura and Louise Merriman, explains best practices for infant feeding and providing focused nutritional care for babies.

Jo Miller, RDN, MPH received a B.S. in Nutrition Science and Minor in Food Service Management from UC Davis then went on to complete her dietetic internship at Napa State Hospital. She then completed a Master’s in Public Health from UC Davis with an emphasis on Nutrition, Informatics and Journalism. Jo is currently the Vice President at Meals for All with a focus on volume emergency nutrition preparedness and education. She is an invited speaker on the topic of emergency nutrition preparedness throughout the United States and works closely with healthcare facilities to evaluate current emergency nutrition plans and anticipate future preparedness needs. Jo lives with her family and 2 dogs in Sacramento, CA and can be found climbing a mountain on most weekends.

You might think that with the world in such a state of uncertainty, it might be best to let things settle. But not necessarily so! The business of business goes on, and the imperative of service goes on. While we all hope that this spirit of TOGETHER is sustainable, the reality is that your department and organization must survive and thrive in all ways, including financial. In this episode, I will call Della Dunbar, Director of Nutrition Informatics Division and Steve McKenna, Director of Field Operations at DM&A to discuss the practical realignment steps through COVID.

Link to the webinar:
http://www.destination10.com/mind-your-business-practical-realignment-steps-through-covid/

Patti Dollarhide is a registered dietitian, sustainability expert, food service professional. Work with the Beef Cattle Institute to elevate the importance of including non-commercial food service in discussions about modern agriculture, sustainability and beef production. Positive outcomes demonstrated with non-farm audiences by sharing research and being transparent about how beef is raised. Strong history of working in various segments of the food service industry including healthcare operations, sales, distribution, academia and crop production. 

Marsha is a highly self-motivated leader, visionary and communicator with strong management, organizational skills and a proven record of accomplishment for achieving consistent revenue and brand growth for clients. 

Bruce Thomas is an experienced leader with a demonstrated history of working in the health care industry. Strong operations professional skilled in Hospitality and Guest Services.   The 2011 winner of the International Food Manufacturers Association Silver Plate Award for the healthcare sector and he received the Association for Healthcare Foodservice Lifetime Achievement Award in 2010. Additionally he received the Alumni of the year award from the Penn State Hotel and Restaurant Society in 2011.  He is a Past President of the National Association of Heath Care Foodservice Managers (HFM) and was instrumental in the creation of the Association for Healthcare Foodservice. 

Dr. Carlton Green is one of the most recognized and highly respected healthcare executives in North America.  He holds a BS Degree in Nutrition Science, a Masters in Hotel and Restaurant Management and a Ph.D. in Business Administration.

 Dr. Green’s accomplishments in the healthcare industry over a 25-year period are well documented in the trade journals, to include many major cover stories.

Carlton is best known for orchestrating one of the most dramatic turnarounds in healthcare history at the UCLA Medical Center foodservice department.  In just 12 months Carlton and his new team saved 12 million dollars per year, increased revenue by 1.2 million per year and increased Press Ganey customer satisfaction scores to the 98 percentile.

This team accomplishment led to Carlton winning the Silver Plate award—an award that goes to the industry’s most outstanding operator during a particular year.

Carlton is now a Success Coach for DM&A, a company that specializes in helping healthcare teams go from “Good to Best”.  

Carlton is a proud husband of 50 years, father of 6, and grandfather of 6. He is also the proud author of a new book called, What is the Purpose of a Banana?:  Critical Success Factors for Effective Leadership. Visit his personal website at www.carltongreen.bravehost.com. 

Eric is one of the current Directors at Large on the AHF Board of Directors. During his tenure in healthcare foodservice Eric has been dedicated to AHF and its mission to be a resource to self op healthcare foodservice operators. He has served as the chair of many committees over the years most notably serving as the Conference co-chair for the national conference in 2018 and Chapter Advisory Board Chair in 2013. Eric has also provided leadership as the President of the Washington State Chapter while serving on the national nominating committee in 2012.

Eric has been recognized by AHF as a recipient of the Future Horizons Award and with the coveted Exemplary Leadership Award and holds certifications from two of our major affiliated organizations. Certified Executive Chef (CEC) & Certified Culinary Administrator (CCA) from the American Federation of Chefs (ACF) and Certified Dietary Manager (CDM) & Certified Food Protection Professional (CFPP) from the Association of Nutrition and Foodservice Professionals (ANFP)

Eric’s emphasis on culinary excellence has garnered tremendous support with the Association for Healthcare Foodservice (AHF) community. When he first joined, he was one of the only chefs or culinary professionals who participated as a member within the Association. Over the years, he has promoted culinary achievements and heightened standards as a vital component of healthcare food & nutrition services. Because of his drive for culinary excellence, AHF now has over 100 professional culinary members, and has spawned a robust culinary emphasis in Association programming, educational offerings and professional development.
LinkedIn Profile

Michelle was instrumental in the successful development and rapid growth of the Nutrition Division at DM&A, including spearheading a new focus directed toward malnutrition documentation and coding that speaks directly to the bottom line while simultaneously improving the quality of patient care. As Director, Michelle guides her team to educate, coach, and support dietitians, Clinical Nutrition Managers, Food Service Directors, physicians, and other members of the patient care team in hospitals across the country. Michelle holds a B.S. in Food and Nutrition/Dietetics with a minor in Chemistry from North Dakota State University. She is a Registered Dietitian and a Certified Diabetes Educator. She began her career working in the field of public health and school foodservice in coastal North Carolina. During her 7 years there, she successfully developed, led, and facilitated the Dare County Medical Nutrition Therapy program and assisted in developing the 3-time, ADA-recognized, Diabetes Education Program. Michelle left the sunny beaches of North Carolina to return home to the snowy plains of North Dakota and served as Clinical Nutrition Manager while continuing to counsel patients and work with food service and clinical nutrition to improve service and overall patient care. According to Michelle, “I enjoy working in every area of food and nutrition. Being a dietitian gives me that opportunity. I absolutely love meeting and working with new teams - encouraging them while providing tools and coaching to help them go from ‘Good to Best’. Whether it’s in customer service, D10, room service, or malnutrition documentation, I love seeing the positive changes and growth within the teams and the empowerment that develops within individuals.”

Dennis Brennan is a lifelong food and beverage professional whose experiences have included high volume nightclub / entertainment complexes, restaurants, hotels, and the healthcare industry. With America’s Original Sports Bars, Dennis helped open properties in Philadelphia, St. Louis and in the Mall of America in Bloomington, Minnesota. The restaurants were affiliated with Baseball Hall of Famers Mike Schmidt and Lou Brock. Hotels included Sheratons, Radissons and Holiday Inns along with independents. Starting his own consulting business in 2002, Dennis soon acquired a contract with Temple Health System to work with their retail operations. Eventually, Dennis joined Temple Health System as Director of Nutrition Services at Northeastern Hospital in 2006. Since 2009, Dennis has worked as the Retail Food Operations Manager at Reading Hospital. Reading Hospital now features 6 separate retail food operations grossing over $8 million annually.

Active in the local chapter, Philadelphia - South Jersey AHF, Dennis currently serves as President of the Board.

In his spare time, Dennis likes to spoil his wife Linda and dog, Barney, also enjoys woodworking, history and travel.

 Omar Humes on having a "service heart" and how youth basketball can lead to better coworkers. Omar Humes, CDM, CFPP currently serves as Treasurer for ANFP, past immediate President of NC ANFP, NC FSAC. President/owner of Genesis Training and Consulting, with over 25 years’ experience in long-term care, restaurants and catering. Mentoring is something he truly enjoys, and his presentations is another extension of this joy. Omar currently serves as the Treasurer for ANFP, past immediate President of NC ANFP, member of NC FSAC, and mentoring volunteer for kids.

Become a CDM, CFPP: https://www.anfponline.org/become-a-cdm/cdm-cfpp-credential

Kendra brings over 30 years of experience in Food and Nutrition Services.  She has a BS in Dietetics from Seton Hill University and a MS from Purdue University in Restaurant, Hotel and Institutional Management.  Her 17 years in contract food and nutrition services management has brought her to a passion for advancing self-operated facilities including sharing ideas and success stories. As a contract services brand manager she traveled the country implementing and evaluating patient meal services programs including cook chill, spoken menus and room service. At WVU Medicine she opened a fully licensed Starbucks, an infant feeding preparation room, a kitchen in a free standing child development center and implemented room service.  In 2016 she received an Illuminating Excellence Award from Premier.  In 2008 she was the Recognized Dietitian of the Year for West Virginia. She has been active on the board of WVAND since 2006, including state president and treasurer. 

Working in the hospitality industry for 15 years, in which he worked his way up from a Waiter to finally a General Manager, of a 200-bed hotel with conference facilities for up to 500 people. He then moved into the software industry working as an installer and trainer for MICROS Fidelio UK (now Oracle MICROS,) the largest supplier of Hospitality hardware and software in the world. It was at MICROS Fidelio UK that his skills and abilities were noticed! 

Leaving the United Kingdom in 2006, to start his career with Delegate, first as an international Project Manager based in Vienna. Later on, he moved to Australia heading up the Asia Pacific region as Managing Director. After many successful years he moved on to a new challenge in the United States, where as Director Business Development he focused on growing the North America Market. Now full circle he is back in Vienna as European Director Business Development Partner.

Chef Shawn Bucher holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales.  He has won numerous awards and worked in most aspects of the foodservice industry as a chef, teacher, manager and consultant for both local and national restaurants, arenas, schools, hospitals and hotels. 

Previously being recognized as the Chef Educator of the year (2015) Shawn brings a calm confidence to his mentoring and coaching work.  

Chef Mary Locke has worked in the food service industry for more than 30 years, perfecting her craft as executive chef with a variety of restaurant concepts. Her career blossomed at Aramark, where she oversaw foodservice operations for 18 units and was promoted to associate district manager. Residing on one of upstate New York’s renowned Finger Lakes, Chef Mary is passionate about scratch-made cooking and bringing the benefits of farm-to-table mainstream.

Chef Mary’s knowledge of and passion for food is evident when she speaks to audiences of food service professionals.

Coming soon.