One-Day Foodservice Educational Workshop

Tuesday, March 3, 2020
Dallas, Texas

Earn 8.0 CEUs

(Academy of Nutrition and Dietetics, Association of Nutrition & Food Service Professions, American Culinary Federation)


  • Food Safety/Sanitation
  • Foodservice Trends
  • Leadership Development
  • Staff Retention
  • Emergency Preparedness
  • Food Waste
  • Malnutrition & MNT
  • Plant-based Menu

The mission of Good to Best is to provide healthcare food service and environmental services executives, operators and their teams with vital information, skills and tools needed to be successful in all areas. This educational conference provides leadership training, professional development, and the latest industry updates.


8250 North Central Expressway
Dallas, Texas 75206
*For group-rate, use code: Destination10

Regular Registration



John Herzog – Conference Host

Omar Humes, CDM, CFPP
ANFP Treasurer 2019-2020, Past Immediate President NC ANFP

This session aims to strengthen your hiring practice, while giving you tools to build your team and foster a positive culture.

1. Describe the importance of an effective team.
2. Challenges to staffing and Best Practices.
3. Hiring to protect your team not for need!
4. Tools for building strong teams & Culture change.
5. Identify where the pieces of your puzzle fit together during onboarding.

Barb Mulckhuyse
Business Development Director, LeanPath

To manage your food waste you first have to measure it. How do large scale foodservice kitchens track food waste efficiently? How do they use that data to drive down food waste? And how does that translate into financial savings. Leanpath CEO Andrew Shakman explains how foodservice operations around the world are driving down waste, saving money, and having a major, positive impact on the environment… all starting with measurement.

Michelle Mathura, RDN, LRD, CDE
Director, Nutrition Division, DM&A

Malnutrition is everywhere. This session will cover:

– The recent changes to the Skilled Nursing Facilities Patient Driven Payment Model and the impact malnutrition on it.
– Prevalence malnutrition audit and why it is the vital next step to any malnutrition program.
– Best practices to identify and care for malnutrition and how to implement these into your own organization for improved clinical and financial benefits.

Chef Mary Locke, CEC, CCA
Corporate Chef, Nestle Professional

How to implement plant-based products into your facility, their availability, staff training and presentation, signage/labeling, allergens, production and tracking.

Joe Carbonara
Editor-in-Chief, Foodservice Equipment & Supplies Magazine

This hour-long presentation will take attendees on a virtual tour of foodservice operations from around the country. Along the way they will learn how operators continue to evolve their menus, including ways they emphasize innovation and authenticity; why they continue to explore new partnerships with non-traditional entities and how they can creatively use less space to maximize labor and maintain productivity.

– Explore how foodservice menus continue to evolve through innovation and authentic preparation
– Discuss the state of foodservice design, including the relevance of open kitchens and how the use of technology impacts layout, allocations of space and equipment selection
– Review how new partnerships between foodservice operators and retailers continue to shape the industry

Renee Kowal, RDN
Meals for All

• Examine an All Hazards Approaches to Disaster Planning
• Examine Dietary Trends & Best Practices for Disaster Feeding
• Review Regulations & the New CMS Rule for Disaster Planning
• Share Resources for Disaster Planning
• Review Emergency Meal & Water Options

Chef Shawn Bucher, MBA, CEC, CCE
Director, Culinary Division, DM&A

Tim Zachmann

– Learn to create, implement and follow up on food safety systems
– Explore why food safety programs fail or are never fully accepted
– Understand what you are doing or not doing to set your staff up to fail

*Food Safety/Sanitation

Join us at the TopGolf Swing Suite for a few rounds of golf and appetizers hosted by AltoShaam’s restaurant & commercial kitchen equipment.