This 2-hour workshop to be led by Margaret Roche, Founder of Roche Dietitians, will feature IDDSI testing methods and hands-on learning experiences to help participants better understand IDDSI.
Presenters: Sysco, Full Count, ServingIntel and more...
Find out about the latest trends in technology that will benefit your community’s operations and protect your bottom line through this session. Each industry partner presenting will have 8 minutes and 8 slides to share their companies solutions.
We’ll kick off our conference with a welcome reception for attendees to mix, mingle and build relationships. Indulge in tasty hors d'oeuvres and cocktails as you have a blast rooting on our competing mixologists and culinary experts in part 1 of SLICED: The Battle of Champions.
The SDA team can assist you during your conference experience.
Buffet Style Service
Join us as we kick off the conference with our SDA Award Presentation.
The Secret to Being More Productive, Less Stressed, and Happier
Andrew Tarvin is the world's first Humor Engineer teaching people how to get better results while having more fun.
- Gary McBlain | National Director of Culinary | Amica Senior Lifestyles
Amica Senior Lifestyles purchased a 44 (foot) food truck last year. Learn about Gary's 6 month journey from concept creation, build and delivery.
- Jim Epper | Director of Culinary Services | Bishop Gadsden
Learn about one of the first tipping programs in senior living and the implementation process and results of this program designed to increase retention.
- Glenn Bradley | Morrison Living | Director of Design and Retail
Be “wow’d” by the latest technology trends in robotics programmed to enhance senior dining operations and experiences. Discover how the use of robots -- as bussers -- can serve and meet demands of the labor market.
- Salem Suber | Southminster | Director of Dining Services
Southminster teamed up with their local High School and supported & developed various culinary and farming programs.
More to come...
Interactive Networking lunch will bring attendees and industry partners together at the table. Participants will be assigned to tables by position. Break out of your shell and talk with peers from across the country.
1. Food Trucks in Senior Living: How to get it started? (Quick Fire Q & A)
Moderator: Gary McBlain
2. Creating a hospitality experience with a small staff
Moderator: Andre Smith
3. POS Rollout Process: best practices for implementing a new or transitioning POS system
Moderator: Katie Griffith
4. IDDSI Chat: Implementation best practices and testing methods
Moderator: Maggie Roche
5. Training & onboarding for long term success
Moderator: John Andrews
1. Tipping in Senior Dining (Quick Fire Q&A)
Moderators: Jim Epper & Kyle Markgraf
2. Challenges & best practices for opening new communities from construction to move-in
Moderator: Aaron Fish
3. Strategies for transitioning your Independent Living meal plan
Moderator: Reggie Stephens
4. Dining events for every budget
Moderator: Kim Mortensen
5. Best practices for recruiting and retention
1. How to motivate longtime associates on a new vision
Moderator: Adam Lamb
2. Use of robotics in senior dining (Quick Fire Q&A)
Moderator: Glenn Bradley
3. New Directors of Dining Services: Common challenges & Management
Moderator: Jonathan Pinsker
4. The Chef / Dietitian Power Team: Discuss the special power of combining two unique skill sets.
Moderator: Maggie Roche
5. Hospitality careers in senior living beyond dining
Moderator: Stephen Eggles
Sharpen your knives for our Mystery Basket-style “best-of-the-best” competition among senior living organizations. Indulge in tasty hors d'oeuvres and cocktails as you have a blast rooting on our culinary champions.
Buffet Style Service
Celebrate the winners of SLICED: Battle of Champions
Why Settle for the Balcony.. When you can get a front-row seat?
For the last 22 years, Marilyn has motivated audiences all over the country, and internationally with topics about hope, inspiration, and practical tools to implement immediately.
Seafood as Innovation: Exploring a delicious and healthy ocean of opportunity
Barton will share compelling case for increasing seafood consumption as means to achieve chefs’ responsibility and opportunity to improve the quality of life through food. Learn how sustainability can be easily implemented and communicated in operations.
During the Expo
Jared Beckmann, VP of Culinary & Dining, Resort Lifestyle Communities
The ability for an operations manager (Chef or Dining Director) to take a business goal and communicate effectively to a front line employee is a skill. It requires taking a business goal and TRANSLATING the goal to a front line employee wrapped in a behavioral focused message. When this happens correctly, the employee feels they are being invested in and growing life skills.
Dance and jam to the thumping beats of a DJ, experience the thrill of roller coasters, check out exotic sea creature exhibits, participate in fun-filled games, enjoy delicious delights and crafty cocktails at our “don’t-miss” Celebration Bash at SeaWorld.
Luggage storage will be available during education sessions
Buffet Style Service
Presented By: Fred Weiss
A brand is a feeling or perception evoked by an experience provided. Learn about the concept of branding and specifically, how it relates to a culinary & dining services program in senior living. We will discuss exactly what a culinary & dining services brand is and how it can be used to bring tremendous value to a community, its residents and its team.
Presented By: Daniel Zito & Chef Evan Faucette
Dining project begins with an early, and collaborative design partnership between the architect and operations team. Using their experience of working together to update Dining at The Woodlands at Furman, Woodlands’ executive chef Evan Faucette, and Tipton Associates architect Daniel Zito, will guide the attendees through the process, making special note of how the chef and architect work together for a successful user experience.
Presented By: Margaret Roche MS, RD,CDE, CSG, FAND
In this session we will explore new nutritional approaches to diabetes according to the recent American Diabetes Association consensus report. Gain strategies for expanding your menu approach and better meet the needs of residents with diabetes.
Presented By: Jonathan Pinsker, Regional Director of Culinary, Acts Retirement-Life Communities
Create a one night dining experience that people can relate to with out the feeling of a "going out to eat dining experience" Burgers, Pizza, pasta, crepes are just a few of the ideas that will be exciting for your residents as well as your staff. Take them out of the main dining room and wow them with fun and excitement.
Presented By: Adam Lamb, Director of Dining Services
The word “leadership” has many meanings, but there's only one that will motivate and retain staff members in today's critical labor market. Come and find out a new definition of leadership and how you can embody these timeless attributes to become a leader that others want to follow and make your department a crucible for greatness.
Presented By: Kim Brenkus, Director of Learning and Development at Metz Culinary Management
This session will explore how foods and nutrients work like medicine as well as define needs for an aging population. You will learn of the best medicinal foods to include in daily menus as well as tips that can help maintain a healthy memory.
Presented By: Aaron Fish, Senior VP of Food & Beverage, Civitas Senior Living
Dining operations offer many income opportunities beyond resident meal plans. Your residents, their families, and others inside the community all have needs that you can readily turn into a regular income stream. In addition, there are revenue opportunities from outside the community. Learn to understand the myriad of ways a senior communities dining operation can enhance its bottom line .
Presented By: Julio Trejo, VP Dining Services , Watercrest
Statistic show that masses of Baby Boomers will soon be moving into senior living communities. Now is the time to prepare for this generation of future residents known for being savvy, well-traveled, and expecting unique food service outlets and options beyond the traditional dining room experience. Learn about progressive concepts being implemented at Watercrest Senior Living in Florida - Such as bistros, spas, cigar rooms, yoga etc.
Presented By: Gary McBlain, National Director of Culinary, Amica Senior Lifestyles
As senior living communities seek to optimize dining from a cost perspective, clearly communicating metrics through data dashboards is key. Learn how to use dashboards that track turnover, food costs, and bottom line operations – so expenses are tracked and clearly communicated to peers, supervisors, administrators, and C-level executives.
Presented By: Becky Smith, Clark Foodservice Equipment | Matt Schuler, Scopos Hospitality Group | Katie Griffith, Bright Solutions
With a major project comes many moving parts and too often the final key details slip through the cracks and can result in failure to launch. Take a deep dive into how to appropriately budget and plan for implementing the dining vision through branding, smallwares and POS.
Presented By: David Cohen, Corporate Chef, Morrison Living
Hands on cooking demonstration of 2 innovations with complete tasting for participants.
Schedule subject to change
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