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MMM…Momentum: A Tasty Day of Culinary Trends and Tactics for Stellar Dining 

If you work in senior living culinary or manage a community, this event is for you. 

LeadingAge Washington is pleased to introduce Emily Koch, MS, RDN, CD, the owner of Food Ne.RD Nutrition. Emily is a Registered Dietitian Nutritionist and a Certified Dietitian in the state of Washington. She has a Bachelor of Science in Nutrition and Dietetics from Bastyr University, a Master of Science in Nutrition and Dietetics from Arizona State University and has completed a dietetic internship with Florida Hospital. 

Attend the MMM… Momentum symposium and hear about her work in clinical dietetics, including inpatient hospital and long-term care/skilled nursing settings. You’ll also learn how providing outpatient dietetic counseling and working with the community teaching nutrition and cooking classes improves quality of life for your residents.

Currently, Emily owns and operates Food Ne.RD Nutrition. Through Food Ne.RD Nutrition she provides an array of dietitian/nutrition services which include; nutritional counseling, meal planning, cooking/nutrition classes, and nutrition presentations.

Register today and gain dietary intel from the State of Washington and informed by Bastyr with Emily Koch, MS, RDN, CD

LeadingAge Washington and The Culinary Coach have joined forces to present a special day of dining education for all LeadingAge members and friends. This engaging Zoom webinar is a simple, easy and fast way to earn educational credits from the comfort of your own laptop while learning about: 

• Workforce: Innovative ways to recruit and retain staff
• Compliance: Preparing your dining department for upcoming state surveys 
• Trends: Nutrition and dining trends in a post-COVID world
• Resident Engagement: Bringing life enrichment and dining together
• Finance: Managing meal plan options
• Executive Management: Dining management course for the C-suite
• And much more…! Agenda as of March 28th

Gaining momentum during COVID-19 has been difficult. In-person dining is open one month and then closed the next. So let “MMM…Momentum” be the light at the end of your tunnel. Attend just a few classes or all. It’s your choice!

• Creative Ways to Recruit and Retain Qualified Staff in a Hiring Crisis – What do workers want? The whole industry is currently in a hiring crisis trying to source qualified kitchen and support team members for communities. In this presentation, Cynthia Thurlow-Cruver, founder of the Culinary Coach and 3rdThird Marketing, will demonstrate creative approaches and key motivators her team uses to help top-tier senior living communities advertise, attract, train and retain employees for dining and other roles. Also, you learn the top upsets that cause good employees to quit or disengage, and how to avoid them.
• Sanitation & Safety: Is Our Department Survey Ready? –  This session is designed to help you prepare for your next dining department inspection! You will have the opportunity to delve into F-Tags, areas of focus in your kitchen and with your staff to help stay one step ahead of surveyors! You will learn how to manage your department, from your own daily checks, documentation to training of your dining staff. Real life experiences and examples will help you gain new ideas to take back to your own community.
• Dining Management for the C-Suite – This executive-level, how-to webinar is designed for community leaders who want to influence change and better manage their dining program but don’t know where to start or how to do it. If you went to business school instead of culinary school, this program is for you.  This conversation highlights best practices and applies to both self-operating dining programs or contract dining by third-parties. 
• Leveraging Technology in Ever-Changing Industry – A 3-part presentation.

Part 1 – Learn how to manage an ecommerce platform successfully! Cody Gilkey, B.A. SCM will give you an introduction to Foodservice Direct Order, which includes our robust Business Analytics suite of reports as well as Master List Management capabilities including visibility to product stock status, controlling product substitutions and maximizing utilization of contracted products.

Part 2 – Barbara Pullar, MBA, MS, RD will be presenting on the industry leading Business and Menu Solutions tools unique to healthcare foodservice. She will discuss resources available through the US Food’s VITALs program, an overview of BluePrint 360, a web-based menu management system, and Trendview 360, a web-based cost analysis tool.

Part 3 – Improving Financial Performance with Procure-to-Pay Technology – In the last part of this session, Rusty Zosel will share how operators can save significant spend with vendors, as well as reduce staff efforts around processing vendor transactions and approvals. Digitizing 100% of orders and invoices, and providing vendor and contract compliance through easy to use technology will be reviewed (and no more paper invoices!).

5 CEs and Dining Credits