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Alden Pennington is an outcome-focused healthcare executive, spearheading themodernization of healthcare talent development and executive search through hisagency, Talenta.With a deep commitment to human-centered leadership, Alden is driven by the beliefthat extraordinary individuals deserve the opportunity to excel in their unique areas ofpassion and expertise.Drawing from his extensive experience as a CHRO across various healthcare andhealthcare tech organizations, Alden brings a fresh perspective to the table,emphasizing the value of effectively aligning top talent to strategy using a data-drivenapproach.

Founder, Greg Gorgone, discusses how his love of food & hospitality led him to share his passion via The Pineapple Academy.

Listen in as John talks with Becky Smith about surprising customer trends and the importance of in-person conferences.

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Darin Leonardson is the President and CEO of Transformed Culinary Solutions.

Jeff Dahl is a  Project Executive at Clark Associates.  Clark Food Service Equipment offers food service equipment solutions for a variety of operators in an increasing number of regions. An industry veteran with over 35 years experience Clark Food Service Equipment brings valuable experience and knowledge to the table when serving its customers.

Listen in as Simon Holloway, co-owner / head of community at Vegepod talks about enabling everyone, anywhere to grow their own food.

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Suzanne Quiring is a Registered Dietitian both in Canada and USA. She is a memberof Dietitians of Canada, Washington State Academy of Nutrition and Dietetics(AND), and Dietetics in Health Care Communities (DHCC). She is a CertifiedDietary Manager with ANFP, along with her 2 year Continuing Care Administrator’sdesignation. Suzanne has 30+ years experience in the Senior Living food servicearena and has a strong appreciation as to the practical and real challenges ofproviding great meal service to Seniors.In 2000, Suzanne invented the SuzyQ cart System, which allows for more residentinteraction & choice, hotter food and less food waste resulting in significant dollarsavings. To date, she has worked with 1000+ Residential Care facilities throughoutNorth America improve the dining experience for Residents.Suzanne has been published in 10 professional journals, including research paperpublished in the Journal of Aging in 2021. She has been a speaker at numerousNational conferences including ANFP, Pioneer Network, and Eden AlternativeInternational conference. She was awarded the National Dining Distinction Awardby ANFP in 2020.Suzanne spends her time providing education support to Food Service managers inSenior Living communities that are motivated to make a positive culture change..She works also works as a clinical Dietitian in numerous Senior Living communities.

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In 2021, Toni was named the Gold Plate Award Recipient by the International Food Service Manufactures Association (IFMA). As was stated in her acceptance speech, "I am honored and I am blessed with opportunities that have been in front of me....This award truly means a lot. It's a lifetime achievement, but it's not the end." Toni is a Senior Level Food, Nutrition & Environmental Service Director with an expertise in professional development, a passion for process improvement, and a heart for healthcare.

Listen in as John calls Nicolas Holland from Grubhub to discuss possible alternative solutions for your facility, especially the third shift.

Davin Wickstrom is the Director Of Strategic Partnerships at VIVREAU North America.  Listen in as Davin gives us more details about the value and benefits of sustainable water.

DM&A's clinical team, Michelle Mathura and Louise Merriman, explains best practices for infant feeding and providing focused nutritional care for babies.

Jo Miller, RDN, MPH received a B.S. in Nutrition Science and Minor in Food Service Management from UC Davis then went on to complete her dietetic internship at Napa State Hospital. She then completed a Master’s in Public Health from UC Davis with an emphasis on Nutrition, Informatics and Journalism. Jo is currently the Vice President at Meals for All with a focus on volume emergency nutrition preparedness and education. She is an invited speaker on the topic of emergency nutrition preparedness throughout the United States and works closely with healthcare facilities to evaluate current emergency nutrition plans and anticipate future preparedness needs. Jo lives with her family and 2 dogs in Sacramento, CA and can be found climbing a mountain on most weekends.

You might think that with the world in such a state of uncertainty, it might be best to let things settle. But not necessarily so! The business of business goes on, and the imperative of service goes on. While we all hope that this spirit of TOGETHER is sustainable, the reality is that your department and organization must survive and thrive in all ways, including financial. In this episode, I will call Della Dunbar, Director of Nutrition Informatics Division and Steve McKenna, Director of Field Operations at DM&A to discuss the practical realignment steps through COVID.Link to the webinar:http://www.destination10.com/mind-your-business-practical-realignment-steps-through-covid/

Patti Dollarhide is a registered dietitian, sustainability expert, food service professional. Work with the Beef Cattle Institute to elevate the importance of including non-commercial food service in discussions about modern agriculture, sustainability and beef production. Positive outcomes demonstrated with non-farm audiences by sharing research and being transparent about how beef is raised. Strong history of working in various segments of the food service industry including healthcare operations, sales, distribution, academia and crop production.

Marsha is a highly self-motivated leader, visionary and communicator with strong management, organizational skills and a proven record of accomplishment for achieving consistent revenue and brand growth for clients.