Innovations in Food Service Savings
Tuesday, July 11, 2017
4:00-5:00 p.m. EDT (3:00 p.m. CT, 2:00 p.m. MT, 1:00 p.m. PT)
*THIS WEBINAR WILL BE AVAILABLE FOR DOWNLOAD AFTER THE EVENT*
Sponsored by US FOODS
Providing excellent quality food and hospitality while keeping costs down is a constant challenge for healthcare foodservice operations. Fortunately we have AHF members who are putting into practice methods for doing exactly this.
Join us for a webinar that will look at some of the best practices for preventing waste and reducing costs. What are some goals and objectives for loss prevention? How should we approach cafeteria pricing? What are some effective food stock strategies?
Topics will include:
- Production approaches to loss prevention
- Discounts with vendors
- Food stock strategies
Andrew Shakman is a food waste prevention advocate and the CEO of LeanPath, a foodservice technology company. Since co-founding LeanPath in 2004 to address the food waste crisis, Andrew has been working at the front lines of behavior change, helping foodservice operators prevent and minimize food waste in the US, Europe, Asia and Australia. Under his leadership, LeanPath created the first automated and patented food waste metering system to enable real-time, daily monitoring of food waste. Andrew is a member of the National Restaurant Association’s Conserve Sustainability Advisory Council and a strategic advisor to the Food Waste Reduction Alliance. In 2012, he was named one of FoodService Director Magazine’s “20 Most Influential” people in the foodservice industry. Andrew holds a BA from Stanford University and an MFA from the University of Southern California.
Antoinette “Toni” Watkins MS, RDN is currently the system food and nutrition service director for Riverside Health System in Newport News, VA. This role spans 17 sites including acute and lifelong health. She recently relocated from Texas where she was the director of food, nutrition and conference services for Texas Health Presbyterian Hospital of Dallas. Her background includes clinical operations, retail management, room service development and implementation, as well as strategic food service project management. Watkins holds a MS degree from Boston University and a bachelor’s degree from University of Texas Southwestern Medical School. She is also a Lean Six Sigma yellow and green belt recipient.
Currently the Director of Food and Nutrition at Brookdale University Hospital and Medical Center in Brooklyn, NY, Patrick LaMont has over 30 years of experience and expertise in food and nutrition, operations, facilities management, project management, material management, and supply chain. At Brookdale he is responsible for planning, directing, recruiting, and controlling patient, staff, and visitor feeding and all other aspects of the food and nutrition department with a total managed volume of over $8 million dollars. Among other positions, Patrick previously served as the Senior Director of the food and nutrition department at Morrison Healthcare in Jacksonville, FL., and was a subject matter expert in helping design a 550 bed medical research hospital with 100% LEED capabilities in Doha, Qatar. Patrick will begin serving on the AHF Nominating Committee in August of this year.