Culinary Leadership Agenda

7:00-8:00 AM

8:00-8:50 AM | .8 CEUs Proposed

Learning Domains: Financial Management & Leadership

Speakers: Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates

Many culinary leaders find their way to healthcare through their passion for food and people, but sustaining a successful operation requires a mastery of the “language of business.” Moving from a chef’s jacket into a director’s role requires a mental shift from simply managing a daily workload to strategically managing a multi-million dollar business.

In this session, Chef Michael P. Salvatore, III CEC, breaks down the barriers of financial complexity. We will demystify the “alphabet soup” of financial jargon, exploring how to interpret P&Ls, budgets, and variances. Attendees will learn how to look beyond the prep list and view their department through a fiscal lens, ensuring their culinary vision is backed by sound financial health and operational efficiency. By the end of this session, participants will be able to:

• Define and correctly apply common financial terms (e.g., COGS, FTE, Variance, etc.) used in healthcare foodservice and senior living reporting.
• Identify the key differences between managing a daily workload and overseeing a business unit, focusing on long-term fiscal sustainability.
•  Interpret basic financial statements to identify trends, pinpoint areas of waste, and make data-driven decisions to improve the bottom line.
• Articulate the financial needs and successes of the culinary department to C-suite stakeholders using professional business terminology.

8:50-9:40 AM | .8 CEUs Proposed

Learning Domains: Finance, Operations, Leadership, C-Suite

Moderators: Ryan Conklin, CEC, Director & Executive Chef, UNC Health Rex | Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates

Interactive collaborative design session focused on translating financial knowledge into clear, actionable proposals within a culinary operation. Participants will work through a structured process to develop a concise proposal or action plan based on a relevant operational need.

Areas of focus may include staffing adjustments, menu changes, training initiatives, process improvements, or other opportunities that impact cost, efficiency, and overall performance. Emphasis is placed on aligning operational ideas with financial outcomes and organizing them in a way that supports effective communication with leadership.

Through small-group collaboration and guided discussion, participants will refine their approach and strengthen their ability to present ideas with clarity and purpose. The session concludes with a practical, adaptable deliverable that can be used to support conversations with supervisors, administrators, and team members, regardless of role or level of responsibility. By the end of this session, attendees will be able to:

•  Define an operational opportunity within their culinary environment that can be addressed through a financially informed approach.
•  Apply financial knowledge gained from the primer to structure a clear and relevant operational proposal or action plan.
•  Identify the relationship between operational decisions (e.g., staffing, menus, training, processes) and financial outcomes such as cost, efficiency, and performance.
• Create a concise, one-page proposal or action plan that communicates an idea in a clear and organized format.
• Demonstrate the ability to refine and strengthen ideas through peer collaboration and guided discussion.
•  Communicate operational needs or recommendations in a way that supports effective discussion with leadership and cross-functional stakeholders”.

9:40-9:50 AM

Take a quick break, and then head back to the meeting room for the next session.

9:50-10:40 AM | .8 CEUs Proposed

Learning Domains: Operations, Menu Innovation

Speakers: Nazim Khan, CEC, WCEC, WCMC, Bryan Medical Center | Caroline Burum, Simplot | Daniel Ellnor, Cres Cor

Presenting: The Station Takeover. Whether in a high-volume hospital or a vibrant Senior Living community, today’s diners crave autonomy. Recent data shows that 68% of older adults prioritize a variety of customizable meal options, yet only 17% feel confident that senior communities can deliver them. In healthcare, over 75% of diners now expect some form of customizable concept as a standard of care.

Despite this demand, operational leaders are facing unprecedented “ideation fatigue” and labor stress. This session is your “in” on how to leverage your Business Partners’ (BPs) culinary expertise and product portfolios without losing sleep. Through a simple live demo and tasting, we will show you how to:

•  Implement speed-scratch recipes and diversify your order guides with high-quality components that allow for chef-led finishes in any healthcare or senior dining environment.
• Differentiate between a food show, product trial, LTO and a ‘menuable’ item.
•  Leverage your partners to gain insights and use them as an extension of your own team to solve the “Daily Grind.”
• Strive for operational excellence with user-friendly, “coachable” station ideas that empower frontline staff and reduce back-of-house complexity.

10:40-11:30 AM | .8 CEUs Proposed

Learning Domains:

Speakers: Laurent Reze, Executive Chef, St. Jude Children’s Research Hospital

Coming Soon!

10:40-11:30 AM | .75 CEUs Proposed

Learning Domains: Industry Trends and Insights

Speakers: TBD

Coming Soon!

12:15-12:30 PM

Take a break, and then grab something to eat. You will enjoy your food while you watch the next session and then you’ll be able to get more food during the National Tradeshow & Marketplace at 2:30 PM.

12:30-1:20 PM | .8 CEUs Proposed

Learning Domains: Operations & Financial Management

Speakers: Jim McGrody, Corporate Senior Foodservice Director, Orlando Health

Managing cost is a fundamental part of your role as a culinary leader, but is there something you are missing? Even the most seasoned chefs can overlook hidden “leaks” in their budget that impact the overall health of the operation.

 In this session, Jim McGrody addresses the critical areas where culinary leaders can exert maximum influence over their expenses. We will take a deep dive into eight essential steps for cost control—ranging from the precision of procurement and receiving to the discipline of recipe adherence and waste management. By exploring the nuances of right-pricing and operational efficiency, this session will provide you with actionable takeaways to ensure you are running a fiscally responsible kitchen without compromising quality or care. By the end of this session, participants will be able to:

• Identify potential cost-saving opportunities within the purchasing and receiving process to ensure maximum value from the start.
• Implement strategies for strict recipe adherence and portion control to reduce variance and stabilize food costs.
• Develop a systematic approach to identifying, tracking, and reducing food waste throughout the production cycle.
• Understand the relationship between ingredient costs and “right pricing” to maintain a balanced and sustainable budget.

1:20-2:10 PM | .8 CEUs Proposed

Learning Domains: Team & Talent

Speakers: Brian Dixson, MBA, Regional Foodservice Operations Director, Geisinger | Brianne George, Foodservice Operations Manager, Geisinger

Leadership in healthcare foodservice is a cornerstone of operational success, patient satisfaction, and team engagement. Yet, leadership development often begins too late, after individuals have already stepped into management roles. This session focuses on the importance of introducing leadership skills early in an professional’s career to build a strong pipeline of future leaders. Attendees will learn why early leadership development matters, explore the core competencies needed for success in healthcare foodservice and senior living, and discover practical strategies for embedding leadership training into entry-level roles. Through best practices, mentoring tools, and interactive discussion, participants will gain actionable insights to create a culture that nurtures leadership growth. By investing in early development, organizations can improve retention, enhance performance, and prepare emerging professionals to meet the unique challenges of healthcare foodservice.

• Understand the importance of and identify core leadership competencies in healthcare foodservice.
• Explore practical approaches to early leadership training.
•  Create a culture of leadership growth.
•  Ideas on integrating leadership development into entry level roles.

2:10-2:30 PM

Take a break, and then head over to the tradeshow to explore the sponsor booths and find products and services that would benefit your operation.

2:30-4:00 PM | 1.5 Tradeshow Hours Proposed

The AHF Tradeshow is the place to be for anyone looking to stay ahead in the industry. This high-energy event is a favorite for a reason: it’s your primary opportunity to explore a wide range of new products, services, and innovations specifically curated for self-operators by our trusted partners and sponsors. As you navigate the floor, be sure to reference the Business Partner Directory found in your registration bag to ensure you’re connecting with the valued partners and sponsors who can help elevate your operations. While you’re exploring, you won’t need to worry about hunting down a meal. Lunch is being served directly by our vendors throughout the hall, giving you the chance to sample the latest sponsor offerings.

4:15-5:15 PM  | .8 CEUs Proposed

Learning Domains: Innovation, Technology & AI, Operations, Leadership

Speakers: Brad Barnes, CMC, President, Pure Food Consulting

As culinary leaders look to elevate the customer experience, they face a rapidly shifting landscape of modern challenges. To drive success today, chefs must stay current on a multitude of factors—from the integration of technology and AI to navigating chronic labor shortages and rising operational costs.

 In this closing keynote, Brad Barnes, CMC, provides a clear path through this complex landscape. As one of only 72 Certified Master Chefs in the country, Chef Barnes offers a high-level perspective on how evolving customer expectations are forcing the professional kitchen to shift on multiple levels. While keeping culinary efforts aligned with these demands can feel daunting, this session will explore how to remain adaptable and forward-thinking, ensuring your operation doesn’t just keep up, but leads the way in the next era of healthcare and senior dining. By the end of this keynote, participants will be able to:

•  Identify the specific impacts of AI and emerging technologies on the modern professional kitchen and how to leverage them for efficiency.
• Develop creative approaches to talent management and retention in the face of ongoing industry-wide shortages.
• Evaluate changing customer and patient demands to align culinary offerings with modern hospitality standards.
•   Integrate financial, technological, and human capital factors into a cohesive strategy for long-term operational success.

5:15-5:30 PM  

Speakers: Ryan Conklin, CEC, Director & Executive Chef, UNC Health Rex | Michael P. Salvatore, III CEC, Senior Director, Consulting and Customer Engagement, Ruck-Shockey Associates + Sponsors

6:00-8:30 PM

Sponsored by: JM Smucker, CJ Schwan’s, Delegate Group, Zink Foodservice

Join us as five culinary teams meet on the national stage to compete for AHF Culinary Gold! Each year our five teams compete for Gold, Silver, and Bronze spots across a 75-minute timed competition with set ingredient options selected from AHF’s curated Market Basket. Competitors are selected through a rigorous, blinded, selection process. Join us to cheer on our competitors while you enjoy dinner and drinks. No special attire is required, simply come ready to eat, network, and celebrate our competitors!