ANFP launches new National Leadership Conference

Association adds more regional meetings to reach additional members

Sept. 11—The first national conference of the Association of Nutrition & Foodservice Professionals (ANFP) under its new format was a success this summer, with well over 400 members in attendance in Savannah, Ga. The theme for the conference was Grow and Lead, with a number of sessions designed to help attendees develop their leadership potential.

One year after the association changed its name from Dietary Managers Association, the organization introduced the idea of a National Leadership Conference that would focus on top-level managers. To satisfy the needs of middle managers, as well as to reach a greater number of members overall, ANFP now offers a number of one- or two-day regional meetings, as well.

Among the new types of educational sessions offered were two-part panel discussions and IGNITE sessions. The two panel discussions—one on leadership and the other on culinary trends and skills—consisted of a one-hour roundtable with three participants followed by three breakout sessions, each given by one of the panelists.

The IGNITE sessions, held on the last morning of the conference, were a one-hour series of eight-minute presentations by ANFP members that focused on a variety of topics, including culinary skills, medical nutrition therapy, management and inspiration. These rapid-fire sessions benefited both attendees and speakers, since it gave members a chance to practice giving presentations in a small setting.

During the conference new officers and board members were installed. Paula Bradley, CDM, CFPP, foodservice directors at Protection Valley Manor, in Protection, Kan., is the new chair. The chair-elect is Kathryn Massey, CDM, CFPP, a dietary manager at Floyd Valley Hospital, in LeMars, Iowa.

Janice Hemel, CDM, CFPP, dietary manager at Lane County Hospital and Long-Term Care, in Dighton, Kan., is secretary-treasurer. Richard Hoelzel, CDM, CFPP, corporate executive chef for Morrison Senior Living, and Sherri Williams, CDM, CFPP, director of nutrition services at Washington Regional Medical Center, in Fayetteville, Ark., were sworn in as directors at large.

Several awards were presented during the Leadership Recognition Luncheon. The Diamond Award, ANFP’s highest chapter award, was given to Louisiana ANFP. Cindy Cothern, CDM, CFPP, received the Public Policy and Advocacy Award. The Legacy Award was presented to former ANFP Chair Ricky Clark. Deborah Rayhab, who represents National Pasteurized Eggs, received the Distinguished Service Award in the corporate partner category, and Millie Bailey-Zarate, CDM, CFP, received the DSA in the member category.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources