As we look ahead into 2021 and beyond, one thing has become abundantly clear in the wake of the 2020 COVID-19 pandemic: operators will have to do more with less. Join Anthony Baffo, Director of Food and Nutritional Services at Catholic Health, and Joseph Ninneman, Regional Director of System Food & Nutrition System for Advocate Aurora Health, as they outline their lessons learned and their plan moving forward to achieve more with limited resources while keeping patient satisfaction scores high.
Attendees will walk away with an understanding of:
- How to innovate marketing strategies and promote new programs
- New ways to bring in additional revenue through retail areas, new programs, automation, waste and reduction
- Ways to increase staffing efficiencies and cross-training to better utilize available labor sources
Meet Our Speakers:
Anthony Baffo, PhD
Director of Food and Nutritional Services
St. Francis Hospital & Heart Center
Dr. Anthony Baffo is Director of Food and Nutritional Services at St. Francis Hospital & Heart Center, in Roslyn, NY. Practicing Servant Leadership for over thirty years, Dr. Baffo has lead teams in restaurant hospitality and healthcare foodservice operations. His team at St. Francis was among the first hospitals to implement Room Service and today is still providing room service to 100 percent of both inpatients and outpatients. Dr. Baffo is an adjunct professor in the Department of Nutrition at Long Island University. He has a bachelors in hospitality management and an MBA from the New York Institute of Technology and a doctorate in Strategic Organizational Leadership from Regent University.
Joe Ninnemann
Regional Director of System Food and Nutrition for North & Central WI
Advocate Aurora Health
Joe is currently in charge of operational leadership and supports foodservice operations at 7 acute care hospitals, 1 Behavioral Health hospital and 1 post-acute facility. He is currently President Elect for The AHF Wisconsin. He is a member of 2021 AHF National Education Committee. Joe has more than 10 years of experience in healthcare foodservice the last six and half of which have been in Management and another three as a chef. Prior to his experience in the healthcare foodservice industry, he worked for 12 years in the commercial restaurant industry. He has a bachelor’s degree in Finance from the University of Wisconsin Milwaukee, and a double major in Economics. Joe lives with his wife and two children in Campbellsport, WI