Liz-Boone.jpgLiz Boone

Project Manager, Corporate Dining

Pre-Conference Session: Using Data to Enhance Your Performance

Liz has been a Project Manager for Corporate Dining, Inc. since 2015. She was the former executive Director of Nutrition Services at Aultman Hospital, an inner city acute-care 804-bed hospital. Liz was an Adjunct Professor at Aultman College of Nursing & Health Sciences and a participating member of the Academy of Nutrition & Dietetics and Ohio Board of Dietetics. She has a BS in Dietetics/Nutrition from Ohio University and MBA Healthcare Admin from Regis University. Awards include the Presidential Special Service Award for Benchmarking from Association of Healthcare Foodservice, where she has been the Benchmarking Chair for 3+ years, and the Illuminating Excellence Award from Premier (GPO) for demonstrated excellence in the food service field. Liz is responsible for the Assoc. of Health Care Foodservices (AHF), FoodMark program and has performed work at Google, USAA, Capital One, Intuit and the PASSHE Universities.

Cheri Boublis

Concurrent Education: Make Your Retail Relevant: Creating Competitive and Compelling Retail

Leisa Bryant

Pre-Conference Session: In the Eye of the Hurricane—Crisis Management and Survival

Ben Butler

Pre-Conference Session: Using Data to Enhance Your Performance

Sandra Carson

Pre-Conference Session: In the Eye of the Hurricane—Crisis Management and Survival

George Cranmer

Concurrent Education: After the Merge: Going Self-Op

Rick Farmer

Concurrent Education: Culinary Bootcamp

Scott Fisher

Pre-Conference Session: Using Data to Enhance Your Performance

John-Gamble.jpgJohn Gamble

Managing Partner Tenacity Incorporated

Concurrent Education: Tenacity—How to Retain Your Self Op Status

In the mid-80’s, when John W. Gamble was Vice President of Marketing for a division of ARA Services, he was charged with finding a client-retention consultant to solve his division’s growing account retention problems. After a fruitless search, he realized that no one, not even the largest and best known consulting firms, offered a focused plan for retaining clients in a management services environment. Left to sort out the issues themselves, Gamble led the division’s client retention efforts and successfully reduced losses by more than $20 million per year.

Based on the lessons learned during this effort, Gamble launched Tenacity Incorporated in 1986. Today, Tenacity Incorporated has helped its clients in the advertising, public relations, engineering, food service, medical services and temporary personnel industries hold onto over $23 billion in management contracts.

As managing partner, Gamble shows executives how they can save significant resources by devoting a fraction of the energy directed at replacing clients to retaining them.

Robin-Goldbeck.jpgRobin Goldbeck

Additional Session: Yoga Practices for a Zen Kitchen

Robin came to her yoga practice later in life, and still possesses a great passion for growth. Starting this part of her journey as a practitioner 8 years ago, Robin undertook the RYT 200 hour program in 2014. Always eager to share the benefits yoga brings to her mind, body and spirit, teaching seems a perfect trajectory for Robin’s life arc. An architect by profession, an enthusiastic runner and ever evolving student of life, Robin guides students through asana and pranayama practice to mindfully unite experiences both on and off the mat.

A San Joaquin Valley native, Robin enjoys travel and outdoor adventures with husband Ralph and two canines, Kona and Posey. Their two adult sons are included on many such sojourns. Robin loves sharing life’s discoveries, big and small, with all fellow travelers.

Phil Hansen

Minnesota Region CEO, American Red Cross

Pre-Conference Session: In the Eye of the Hurricane—Crisis Management and Survival

Phil Hansen has served as a nonprofit sector leader, fundraiser and management professional for more than 25 years. During his career with the American Red Cross, Phil has served as a director of disaster services, director of health and safety services, development director, regional development officer, and as a chapter CEO in Madison and La Crosse, Wisconsin. He also served as the service area executive with national Red Cross headquarters overseeing 140 chapters in eight northeastern states, Puerto Rico and the U.S. Virgin Islands. Phil has supported and responded to hundreds of disasters across the country—helping thousands of people recover from the worst of circumstances. Hansen holds a B.S. in Public Administration from the University of Wisconsin-La Crosse and an M.A. in Nonprofit Management from Hamline University in St. Paul, Minnesota. Phil and his wife Linda live in St. Paul.

Dan-Henroid.jpgDan Henroid

Director, Department of Nutrition and Food Services, UCSF

Pre-Conference Session: Using Data to Enhance Your Performance

Dan is the director of the Department of Nutrition and Food Services at the University of California, San Francisco (UCSF) Health system where he is responsible for patient meal services at two hospitals totaling 716-beds, seven retail food operations with a combined sales of $12 million, catering and conference services with annual sales of $3 million, 3 gift shops with annual sales of $2 million plus oversight of inpatient and outpatient nutrition services. He has overseen the creation or renovation of all retail food outlets at UCSF and implemented new retail programs for cashless payment, mobile ordering, healthy food branding, mobile loyalty, and nutritional information on POS receipts and digital signage. They have also implemented an on-demand room service dining program which includes a patient self-service ordering solution that has been translated into 8 languages. He and the team opened a state-of-the art 289-bed women’s, children’s and oncology hospital in 2015 where he oversees digital signage and the robot fleet. In addition to these responsibilities, he serves as the health system’s sustainability officer.

Dan and his team have been recognized for innovative programs and operational excellence including the Food Management Magazine Best of Show Award (2015), National Restaurant Association Operator Innovator of the Year (2014), Foodservice Director Magazine Top 15 Healthiest Operator (2014), Foodservice at Retail Exchange (FARE) Retail Leader (2013), Association for Healthcare Foodservice (AHF) Spotlight on Innovation (2013, 2010). He is also is the 2012 recipient of the prestigious IFMA Silver Plate for healthcare foodservice operations and the AHF Lifetime Achievement award (2017).

Dan has worked in various capacities within the food industry over his 20+ year career as a clinical dietitian, a researcher, an educator, and in food operations management. He is a registered dietitian, a doctoral candidate in Hospitality Management at Iowa State University, holds a Master’s degree in food and nutrition from Southern Illinois University at Carbondale, and a Bachelor’s in family and consumer sciences from Bradley University. He gives back to the food services industry with regular presentations at meetings, professional publications, and participation on industry advisory boards and committees.

Kristi Hester

Concurrent Education: Make Your Retail Relevant: Creating Competitive and Compelling Retail

Julie-Jones.jpgJulie Jones, MS, RD, LD

Director of Nutrition Services for Ohio State University Wexner Medical Center

Pre-Conference Session: Using Data to Enhance Your Performance

Julie is currently Director of Nutrition Services for Ohio State University Wexner Medical Center in Columbus, Ohio and is responsible for food and nutrition services provided across the five hospital system. She has more than 30 years of experience in healthcare food and nutrition services and her strengths lie in financial oversight, technology applications and the integration of food and nutrition services to improve patient outcomes.

Julie fosters a strong team environment, embraces technology solutions for routine foodservice tasks and converts ideas into practice. She and her team have won awards for innovative design, service delivery and technology applications and Julie was awarded the Silver Plate for Healthcare Foodservice from the International Food Manufacturers Association in 2015.

She has served on a number of professional boards at the local, state and national level. She is currently serving as the immediate past president of the Association for Healthcare Foodservice (AHF).

She graduated from The Ohio State University, Division of Medical Dietetics with both her undergraduate and master’s degrees.

Mike-Kasperek.jpgMike Kasperek

Executive Chef, Robert Wood Johnson University Hospital

Concurrent Education: Culinary Bootcamp

Mike Kasperek, Executive Chef at Robert Wood Johnson Hospital a 610 bed Academic Medical Center in New Brunswick, New Jersey. Chef Mike has been instrumental in increasing patient Press Ganey scores and reducing overall food cost in his short tenure in healthcare foodservice. Chef Mike was part of the culinary team that won the Silver Medal in the AHF Culinary Competition in Dallas 2016. Prior to RWJ Chef Kasperek was Executive Chef at Forsgate Country Club and Executive Sous Chef at Upper Montclair Country Club both exclusive private golf clubs in New Jersey where he was featured in Club and Resort Magazine. Chef Mike graduated from Pennsylvania Culinary Institute, Le Cordon Bleu in 2001.

Rebecca Kurowski

Account Director, RealTime Solutions

Concurrent Education: Foodservice Operations Trends

Rebecca is an Account Director at RealTime Solutions, where she directs marketing strategies and oversees data intelligence for national foodservice manufacturer clients. She is a company leader who is also the resident expert in creative strategy and integrated marketing planning. As a professional communicator with 20 years of progressing marketing, PR and communications experience, Kurowski has enjoyed partnering with independent hospitals, large healthcare conglomerates, a senior care corporation, as well as with a regional food retailer and numerous national and international food manufacturers. She holds BAs in Mass Communications and English from Minnesota State University – Moorhead.

Lisa Lantry

Concurrent Education: Senior Dining Confidential: The Industry Playbook

Melissa Larsen, MPH

Account Director, RealTime Solutions

Concurrent Education: Foodservice Operations Trends

Melissa Larsen has been an Account Director for the past decade at RealTime Solutions, a foodservice data aggregation and analytics company with an industry‐leading proprietary operator‐centric database. At RealTime Solutions, she directs research development and business strategy. Larsen has worked in previous roles in the areas of healthcare research development at Mayo Clinic and NorthShore University HealthSystem. She holds a Masters of Public Health, Nutrition and a BA in Psychology from the University of Minnesota. She enjoys continuous life-learning and exploring.

Gerry-Ludwig.jpgChef Gerry Ludwig, CEC

Corporate Consulting Chef, Gordon Food Service

Pre-Conference Session: Culinary Innovations

Chef Gerry Ludwig is a nationally recognized food writer, speaker and trend tracker, and leads the Culinary R&D department for Gordon Food Service, based in Grand Rapids, Mich.

Using a proprietary street-level research method as his exclusive data source, Gerry and his team create trends-based menu solutions that are executed at the operator level by the company’s team of Culinary Specialists.

He is a columnist and editorial board member for the foodservice trend magazine Flavor & The Menu, conducts seminars and workshops at numerous industry events in both the U.S. and abroad, and executes restaurant research tours in major cities throughout the United States.

Angelo Mojica

Concurrent Education: Make Your Retail Relevant: Creating Competitive and Compelling Retail

Peter Morris

Concurrent Education: Senior Dining Confidential: The Industry Playbook

Pam_Ohm-Pitock.jpgPam Ohm-Pitock, MS, RDN, LDN

Senior Business Solutions Specialist, US Foods

Pre-Conference Session: Using Data to Enhance Your Performance

Pam is Senior Business Solutions Specialist with US Foods, a food distribution organization based in Rosemont, Illinois. In her role, Pam has the fortunate opportunity of partnering with customers to maximize their purchasing program while leveraging Business Solutions resources to improve operational and financial performance. Through analytics and conversation, she helps customers tell the challenging, successful, sometimes bumpy story of their foodservice operation journey.

Pam has an extensive career in healthcare foodservice operations and leadership, spanning over 20 years. A passion for health and wellness keeps her rooted in the healthcare industry. Pam began her career as a clinical dietitian which then lead her into foodservice leadership roles over single and multi-site healthcare systems, as well as regional positions.

Pam earned her Bachelor of Arts in Food and Nutrition and Dietetics from St. Catherine University in St Paul, Minnesota. She also was awarded a Masters of Science degree in Nutrition and Clinical Dietetics from Finch University of Health Sciences, The Chicago Medical School in North Chicago, Illinois. Pam has numerous professional certifications and service awards. Pam and her husband, Andy, have three children, and reside in Naperville, IL.

Drew-Patterson.jpgDrew Patterson

Culinary Director, Wexner Medical Center

Concurrent Education: Culinary Bootcamp

Drew is the culinary director for the Wexner Medical Center in Columbus Ohio. He has over 25 years of food service management experience and strong ties to the American Culinary Federation. Drew has competed and won multiple national cooking competitions and also works closely with the Ohio Department of Education to teach the Menus that move program. He is the 2016 Chef of the Year award recipient for Columbus, Ohio.

Gary-Seldon.jpgDr. Gary Selden

Professor of Marketing and Professional Sales, Kennesaw State University

Concurrent Education: Tenacity—How to Retain Your Self Op Status

Dr. Selden is Professor of Marketing and Professional Sales at the Coles College of Business, Kennesaw State University, and Director of The Tenacity Center for Account Maintenance and Client Retention. He is also associated with the Center for Professional Selling at the Coles College. His teaching and research interests lie with the Human Side of Enterprises. This includes Marketing, Sales, Account Management, Client Retention, Creativity, Organizational Learning, and Team Development.

He comes to that position with over 25 years of marketing, sales and training experience. He has worked for and consulted with fortune 200 companies including Syntex Pharmaceuticals, Shaw Industries, WorldSpan, Appollo MD, Post Properties, Dupont, Allied Chemical, Kroger, and many others. He has also worked with hundreds of small and emerging enterprises while working as Associate State Director of The University of Georgia Small Business Development Center.

Gary has a doctorate from the University of Georgia. Dr. Selden also has a BA in Mathematics from Ithaca College and a Masters in Business Administration from Kennesaw State University.

Areas of Expertise: Business Development, Sales, Customer Retention, Account Management, Innovation, Creativity, Organizational Learning and Team Development.

Eric Sholty

Pre-Conference Session: In the Eye of the Hurricane—Crisis Management and Survival

Bruce-Thomas.jpgBruce Thomas

Vice President Guest Services, Geisinger Health System

Concurrent Education: After the Merge: Going Self-Op

Bruce joined Geisinger in 1987 as Production Manager of Foodservices at Geisinger Medical Center in Danville, Pa. In his current leadership role Bruce has administrative oversight for Guest Services functions including the Digital Print and Mail Center, Volunteer and Retail Services, Guest Services Operations, (Valet, Shuttle Bus services, Greeters) Foodservices, Environmental Services, The Pine Barn Inn Hotel and Restaurant and he chairs the Travel and Business Reimbursement committee for the system.

Bruce is 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 (AHF).

Bruce is a graduate of the Hotel Restaurant and Institutional Management program at Pennsylvania State University and earned his M.B.A. at Bloomsburg University. In his spare time, he tries to spend as much time as possible with his wife, two children and three grandsons.