In the wake of the pandemic operators across the country have quickly been swept up in a complicated web of supply chain issues, labor shortages, and more. During this webinar attendees will hear from a panel of experts about the current impacts, both short and long term, of the supply chain issues operators are facing and how those influences can be minimized and overcome. Participants will hear about what adaptations are being made to menus and service levels to ensure patients and residents are taken care of. AHF’s panelists will discuss critical communications that will help patients and residents better navigate these challenges. Finally, our panelists will touch on how to connect with their teams to support them in what some are calling the time of the “great resignation”.
This webinar is generously supported by the following AHF Annual Sponsors:
Meet Our Panelists:
Chef Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE, CHESP
Moderator
Chef Schoonmaker is Corporate Director at Centra Health & The Rosemary & George Dawson Inn in Lynchburg, Virginia and has worked in the healthcare industry for 21 years in both contract and self op foodservice operations. Chef Tim earned his MBA from Johnson & Wales University in Providence, RI, and both his AS and BS in Culinary Arts from Johnson & Wales University in North Miami, FL.
Nazim Khan, CEC, WCMC
Panelist
Nazim Khan, CEC, WCMC is the executive chef of nutrition and dining services at Bryan Health. Chef Nazim Khan is an award-winning professional executive chef, CEC, WCEC, WCMC. Nazim began his career as a sushi chef in 1997. He has worked at the New York Marriott Marquis, Long Island Marriott and even as executive sous chef at the New York Battery Park Ritz Carlton, as well as an educator and chef for Virginia Tech. Today he serves as executive chef for Bryan Health where he has developed multiple popular plant-based protein dishes for both retail and patient meal service. In 2016, Nazim was named one of the United Fresh Produce Excellence in Foodservice award winners. In 2019, Chef Khan achieved Worldchefs Certified Master Chef status. In his free time, you can find Chef Nazim serving local firefighter dinners, a continuing tribute to those who died on 9/11. Chef Khan is currently sharing his passion for healthy, locally sourced food at multiple Lincoln Farmer’s Markets and doing in-house demos helping people to eat in a way to maintain health and helping those struggling with illness to nourish body and spirit. Chef Khan is a proud member of the Nebraska Food Council.
Joe Ninnemann
Joe Ninnemann brings dynamic leadership in order to maximize Food Service operations in an effort to provide the highest quality food service to all patients and customers in the community. With nearly 23 years of Food Service industry experience, spanning both restaurant/hospitality and health care food service, Joe brings a comprehensive approach to all levels of Food and Nutrition operations. Joe uses his experience from all levels of a food service operation, to connect with employees and further drive engagement. Joe’s education with a Bachelor’s in Business Administration and Economics, also provides him the opportunity to objectively evaluate operations to drive financial results at a site and enterprise level. Joe is currently the Regional Director of System Food & Nutrition Services for Advocate Aurora Health, supporting North & Central WI; and also serves as the Program Coordinator for the Culinary Apprenticeship Program.
Michael P Salvatore, III CEC
Chef is the founder of Bacchus Hospitality Group, a multifaceted Food Solutions consultancy formed in 1999. Salvatore has over thirty-five years of culinary, management, and ownership experience. He has a strong hospitality background having spent eight years as Executive Chef with Hyatt Hotels. Chef has owned two fine dining restaurants affording him an owner’s fiscal responsibility. Additionally, he possesses extensive product knowledge, procurement, and sourcing expertise after fifteen years as Director of Culinary Resources for Sysco. Chef specializes in food service solutions that deliver profitable sales, a positive team atmosphere, and guest delight. He has lead total project management for many large scale events that require multiple timelines and deliverables coordinated across several companies and departments. Salvatore’s largest undertaking has been the rebranding of Sysco Metro NY for the geo-segment of Manhattan. This entailed graphic concepts, product alignment, and brand equity enhancement though multiple customer-facing events and management of local Corporate Citizenship.