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Webinar: How COVID-19 is Changing Healthcare Foodservice in 2020

Restaurants and Hospitals were among the major foodservice providers who changed their MOs and SOPs virtually overnight. This impacted food safety practices for them, their employees, clients and customers, and things may never be the same.

Objectives:
•Identify the huge operational shifts created for essential foodservice operators who must continue to operate during a pandemic and for the restaurants trying their best to do so
•Identify the food safety challenges created by this public health crisis and the strategies to address them.
•Summarize the lessons learned and forecasting future ones that will alter every step of the feeding process from supplier to operator to server to customer.

Presenter: Mary Angela Miller MS RDN, LD, President, KeepSafe Food, LLC
Moderated by: Marsha Diamond, MA, RDN, President, Diamond Approach

Sponsored by AHF-NJ, Alluserv and Lakeside Foodservice.

Recorded Webinar

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Webinar: The World in the Windshield-COVID Responses: What’s Next for Health Care

"The World in the Windshield-COVID Responses: What's next for health care"

Learn about Lakeside's operator solutions for the most-needed foodservice operations equipment to thrive during COVID.

Get the latest intel from dozens of health care foodservice programs and their evolving needs and approaches to COVID-19.

You will learn:

  • Specific tactics your health care operators are taking to serve their clients
  • What solutions operators are requesting to prepare for now and post-COVID
  • About Lakeside and Multiteria's new and existing products that meet these operator needs

Sponsored by Lakeside Manufacturing, Alluserv, and Multiteria USA.

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Webinar: Customer Confidence and Food Safety – July 23rd

During this webinar we discussed what you can do for safety in your operations in order to thrive and focus on food excellence.

Objectives:

• Learn 5 tips to merchandise food for mobile delivery, retail venues and small dining events

• Understand safety elements of back-of-house social distancing

• Acquire understanding of solutions to increase customer confidence in your retail venues

• Strategize how to elevate food service experiences

One CEU credit is available.

Speakers:

Marsha Diamond, MA, RDN President, Diamond Approach Foodservice Branding and Sales Strategist New Business Development Non-Commercial and Hospitality Foodservice Specialist | Website: marshadiamond.com.

Suzanne Quiring, RD, CDM, CFPP, Founder of SuzyQ Meal Delivery System and owner of SuzyQ Menu Concepts | Website: Hotfoodcart.com

Nancy Lane, Senior Designer of Visual Merchandising & Product Concepts with the Sandstone Group | Website: MultiteriaUSA.com

Sponsored by Alluserv, Lakeside Manufacturing, and Multiteria USA.

PDF of Presentation

Recorded Webinar

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Webinar: We Eat with our Eyes – April, 15 2020

The situation surrounding COVID-19 continues to change everyone’s business and personal routines daily. We recognize all businesses are dealing with a new reality. We understand face-to-face touch point you want to have more. It is an ambiguous environment to be sure. So we thought to keep our minds engaged and stimulated this webinar could help you.

This presentation will include best practices and resources to elevate food and plate presentation, texture and taste from regular meals to the IDDSI including soft, minced and pureed diets. Come join us to learn more about how to elevate your patient/resident meal experiences with dignity and taste. Objectives:

• Strategies to enhance your populations’ food intake

• Identify the satisfiers of tray presentation

• Learn the meal assembly and meal delivery merchandising tips to increase satisfaction and increase the positive meal service experience

One CEU credit is available.

Presented by Marsha Diamond, MA, RDN President, Diamond Approach Foodservice Branding and Sales Strategist New Business Development Non-Commercial and Hospitality Foodservice Specialist Website: marshadiamond.com.

Sponsored by AHF-NJ, Alluserv and Lakeside Foodservice.

Recorded Webinar

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Webinar: Robotics in Healthcare Delivery

Marsha Diamond, MA, RDN, and Chris Anderson, Regional VP, Aethon will be sharing what you need to know about mobile robots and your applications in healthcare operations.  The use of mobile robots is increasing throughout multiple industries and geographies and this has resulted in a significant expansion of the needs and expectations by the end-user. These demands are resulting in applications with very specific requirements, price-points, end-points, and user interaction needs. The challenge is that no one mobile robot can do all things or serve all markets – so how do you choose and evaluate for your situation? In this webinar, we will discuss the considerations to understand the value and incorporate mobile robots into their process flows and workforce and even interact among their customers, guests or patients. 

Objectives:

  1. Learn the scope and parameters to utilize mobile robotics in your environments- meal delivery, environmental, laundry and retail venues
  2. Understand the efficiencies and ROI to your operations
  3. Get a better understand of the value adds and benefits of using mobile robotics to your employees, patients, residents and facilities.

For this one-hour program, one CEU credit is available.

Presenters:

Marsha Diamond - MA, RDN, Foodservice Consultant

Chris Anderson - Regional Vice President, Aethon Robotics

Recorded Webinar

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Webinar: Food Safety & Food Allergies

One out of every 10 adults has a food allergy.

At least 8% of children under the age of 18 have a food allergy.

Are you ready for this number of food-allergic patrons, visitors, patients, clients, students, friends and family to visit your establishment?

You need to be, as the time and option for ignoring these customers is coming to an end. By utilizing best practices, adhering to labeling laws, accessing available tools and resources, you’ll be able to mitigate risks!

Webinar Objectives:

  1. Easily identify the top 8 food allergens in the United States.
  2. Use best practices when handling food allergy requests.
  3. Recognize current labeling laws and exemptions with food allergens.
  4. Understand how the Americans with Disabilities Act of 1990 (ADA), Section 504 Rehabilitation Act of 1973, and food allergies impact your establishment.

Presenters:

Jordan H. Maeson, MD - National consultant and expert speaker on food allergies.

Marsha Diamond - MA, RDN, Foodservice Consultant

Video of Presentation

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Webinar: Food and Foodservice Trends and Solutions

A trend is a regular change in processes, conditions, data, projects, etc. To follow a trend, you must be aware of the current situation and be able to predict future changes.

The beginning of the year is traditionally the time that trends are forecasted in all spheres. And yet, before we even have time to get used to new ideas, equipment and technology, they become outdated and are replaced by newer ones. It’s important to be aware and monitor the foodservice landscape in order to take full advantage of sales opportunities, customer loyalty and satisfaction, maximizing efficiencies and more.

OBJECTIVES:

  1. Acquire an understanding of 2019 food and foodservice trends and solutions.
  2. Learn adaptable solutions to these trends that can be executed in retail foodservice today to elevate your customer experiences, loyalty and revenue.
  3. Obtain knowledge to develop a retail foodservice roadmap for success.

 

PRESENTERS:

Nancy Lane - Senior Designer, Visual Merchandising & Product Concepts, Lakeside Manufacturing, Inc.

Marsha Diamond - MA, RDN, Foodservice Consultant

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Webinar: Food as Medicine – Part 2

The “food-as-medicine” movement has been around for decades, but it’s making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. By prescribing nutritional changes or launching educational programs, they’re trying to prevent, limit or even reverse disease by changing what patients eat. Join us as Jim McGrody, Director of Culinary Services, UNC Rex Healthcare Raleigh, NC, shares his expertise and stories about the power of serving nutritious, appealing food in hospitals. At this important juncture, there are opportunities to set goals, build on successes, and learn from his experience. We continue our discussion with Jim from our last webinar on May 25th.

Recording of Webinar

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Webinar: Food as Medicine – Part 1

In this webinar, Alluserv presents two guest speakers who explain how the “food as medicine” movement is being adopted within healthcare facilities.  Topics include: new relevant terminology, developing action plans, and determining who leads, executes and adopts these plans.  Speakers include Aatul Jain, Sr. Executive Chef at St. Peter’s University Hospital in New Brunswick, NJ; Dr. Veronica McLymont, Director of Food and Nutrition Services at Memorial Sloan Kettering Cancer Center, New York, NY.

Recording of Webinar

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