Sunday March 17th 

11:00am - 5:00pm Registration Opens / Exhibit Set-up

11:30am - 1:00pm Advisory Board Meeting & Lunch

1:30pm - 3:30pm Charlotte Tours (Optional)

5:30pm - 6:00pm Exhibitor / Partner Reception & Meeting - Exhibit Hall

6:00pm - 7:30pm Welcome Reception for Attendees - Exhibit Hall

Monday March 18th 

7:30am - 4:00pm Registration Open / Coffee Lounge Open

7:30am - 8:30am Networking Breakfast    

8:30am - 10:00am Opening Session & Keynote Speaker: Dr. Dale Henry"Your Best Unlimited" 

Serving to our full potential will always be an issue for those who excel in their industry. During the sports season, athletes become champions with great performances. However, the season did not make them great – the off-season did. During this workshop you will learn how to increase your skills so that when the winning season comes, your team will be ready!

10:00am - 10:15am Networking Break

10:15am - 11:30pm General Session: Keynote Speaker: Eric Rowles, "When X, Y, & Boomers Collide in The Workforce"

What happens when the diverse values, work ethic, and life priorities of multiple generations come to a crossroads? Welcome to 2019, an unprecedented era in our field where 3-4 generations find themselves working side by side. As the Baby Boomers look to retirement in record numbers, we must be ready for a completely different viewpoint on work-life balance, management styles, and the complex relationships between Gen X and the Millennials.  

11:30pm - 3:00pm Exhibit Hall Open & Lunch 

3:00pm - 4:00pm General Session: Matt Schuler, "Senior Dining Design Trends"

The Senior Living Industry is shifting in demographics and competition is changing the way providers and communities are going to market. Baby boomers will soon enter the market in even greater numbers. To meet the expectations of this new generation and evolving market conditions communities will require a new business model. Will you disrupt or be disrupted?

4:00pm - 4:15pm Networking Break 

4:15pm - 5:15pm General Session: Panel Discussion: Leveraging Technology in Senior Dining Operations    

Moderator: Sanjeev Shetty 

Panelist: Neil Sullivan, Bob Raymond, Gary McMullan & Schelley Hollyday

The dizzying advance of technology is transforming the senior dining industry, just as it is every other sector of the economy. Approached wisely, new tech can help you improve the guest experience, streamline your job, automate drudge work, save money and leave yourself with more time to focus on important matters.

5:30pm - 7:30pm Culinary Competition & Cocktails

Dinner on your own

Tuesday March 19th 

7:30am - 4:00pm Registration Open

8:00am - 8:45am Networking Breakfast

8:45am - 10:00am General Session: SDA Awards & Keynote Speaker   

Jen Slaw - "Building an Effective Team: Juggling the Possibilities"     

A team can be a powerful strategy for achieving a goal. Learn how to work together more effectively.

Building a strong, cohesive team, as well as mutually beneficial client relationships and business partnerships can be powerful tools for productivity, goal achievement, and creative problem solving and critical for any strategic planning process.

In this interactive session, participants learn to:

• Utilize the strengths and learning styles of each unique member to craft mutually beneficial collaborations

• Create a plan of action for goal achievement

• Break down a problem into smaller, achievable steps

• Connect and communicate while challenging and supporting team members

• Build trust and confidence

10:00am - 10:15am Networking Break

10:15am - 11:15am Education Sessions

Session 101: RonnDa Peters, "Using the Power of Lagniappe - Building a Hospitality Culture"

Developing a hospitality-charged environment takes education, planning and creativity.

This session will review the understanding of what hospitality is and how to align staff expectations. Join the discussion and brainstorm “lagniappe” ideas for various departments and present their innovative ideas. All attendees will leave with a starter-kit of ideas to take back to their communities and ignite hospitality using the lagniappe philosophy.    

Learning Objectives:

1. Identify and discuss the meaning of hospitality as a community-wide philosophy.

2. Explore ideas and the basic platform of utilizing Lagniappe through-out the community.

3. Identify the benefits of building a Hospitality Culture using Lagniappe.

Session 102: Aaron Fish, "Understanding & Managing Food Costs"    

This session will focus on the different areas of food cost that can and do have a direct impact on your community’s bottom line. It will also provide methods to manage, control and monitor these expenses.

Learning Objectives:

1. Understanding the many factors that impact your food cost.

2. Learn different methods on managing and controlling food costs.

3. Understanding how these tools impact the work of different levels throughout the organization.

Session 103: Sanjeev Shetty & Neil Sullivan, "Emerging Technologies to Enhance the Resident Dining Experience"

Key Takeaways:

1. An understanding of current and emerging technologies being applied in Senior Living.

2. The beneficial effect of Smart Technologies will have on resident engagement and the overall senior dining experience.

3. A look into the future of the Senior Dining experience and the importance of a holistic approach to meet the requirements of current and emerging technologies.

11:15am - 12:15pm Education Sessions

Session 201: Schelly Hollyday & Stephen Eggles, "Pubs, Gin Joints, Speakeasies, Club Rooms, Tap Rooms, and Taverns"

Many communities today are embarking on including a pub style venue for their residents. This session provides an overview of the process, along with recent case studies.

Learning Objectives:

1. Determine if a Pub option is appropriate for your community

2. Understand the basics of licensing and risk

3. Learn operational considerations

4. Learn from actual case study

Session 202: Margaret Roche, "How to Use the Transformative Power of Nutrition to Engage, Excite and Empower Your Residents"

Are you looking to strengthen your connection with your residents, increase the “buzz” around dining services and impact your residents’ well-being? Come and gain strategies for tapping into the transformative power of nutrition.

Learn how to:

- engage your residents by using credible sources that build your nutritional authority.

- excite your residents by matching your nutrition message to their nutritional needs.

- empower your residents to reach for their optimal nutritional status by zeroing in on the self-management nutrition strategies that are most impactful for the older adult.

Learning Objectives:

1. Gain an understanding of how to engage residents with your nutritional authority using credible nutrition sources and by avoiding traps that diminish your nutrition messages.

2. Get ideas on how to excite residents with easy to execute, impactful nutrition programs that match your resident population.

3. Learn new strategies to empower residents with nutrition approaches that impact their health and wellbeing without negative nutrition messages.  

Session 203: Jonathan Pinsker, "Dining Outside the Dining Room - Table Side Dining"

How often would we consider a customer in our restaurant a regular, once a week, once a month, how about every day of the year. We have to realize it is more than just the food we offer but where we offer it. In this class you will learn how to market and put together an event outside your main dining room.

Learning Objectives

1. Marketing/Advertising and Communicating Community Events

2. Understanding demands of residents

3. How to put together Table Side Dining event

12:15pm - 1:30pm Networking Lunch

1:45pm - 2:45pm Education Sessions

Session 301: Bob Raymond, "Dining Procurement Strategies"

Proven strategies for dining operations on how to begin, implement, and manage the total procurement systems while receiving the financial benefits.

Learning Objectives:

1. Selection of procurement platforms

2. Vendor Partners & GPO participation

3. Financial Management & returns

Session 302: Njathi Kabui, "Sustainability, Diversity & Justice in the Food Movement"

Session 303: Matt Schuler, "Down to Details: The Keys to Successful Foodservice Design"

Successful foodservice design is all in the details. From understanding top design mistakes to implementing a unique turnkey package, you can help your operations save time, money, and frustrations.

Learning Objectives:

1. Discuss the importance of project flow and efficiency

2. Understand the top 10 design mistakes

3. Learn how to make a project flexible and adaptable

2:45pm - 3:00pm Networking Break    

3:00pm - 5:30pm SDA Chat Sessions: Round-Table, Collaborative, Learning

3:00pm - 3:30pm

"Maximizing Your Dining Committee"  Moderator: Jonathan Pinsker

"Consistency In Operations"  Moderator: RonnDa Peters

"The Successful Dining Executive"  Moderator: Aaron Fish

"Meal Plan Conversions: Best Practices & Not So Best Practices"  Moderator: Schelley Hollyday

3:40pm - 4:10pm

"Training For Success: Is It A Sprint Or A Marathon?"  Moderator: Harris Ader

"Getting Buy-In From Your Nursing Department"  Moderator: Margaret Roche 

"The Importance Of Marketing Your Dining Program"  Moderator: Schelley Hollyday

"Best Practices In Recruitment & Retention"  Moderator: Bob Raymond

4:20pm - 4:50pm

"Operating With A Restaurant Mentality" - Moderator: Stephen Eggles

"How Often Should I Change My Menus?" - Moderator: RonnDa Peters

"Dining Executives-Being Everywhere At Once" - Moderator: Aaron Fish

"How to Maximize Your POS Data" - Moderator: Schelley Hollyday

5:00pm - 5:30pm

"The Art Of Managing Multiple Dining Venus" - Moderator: Stephen Eggles

"Budgeting - Forecasting Food, Labor & Productivity" - Moderator: John Andrews

"Best Successful & Unsuccessful Events" - Moderator: - Moderator: Jonathan Pinsker

"Bridging The Gap Between Chef's & Dietitians" - Moderator: Margaret Roche

6:30pm - Evening Celebration Dinner

Wednesday March 20th 

7:45am - 8:45am Networking Breakfast

9:00am - 9:45am  General Session: Exploring Senior Dining Food & Menu Trends Panel Discussion  

Moderator: Jonathan Pinsker, Regional Director of Dining, ACTS Retirement-Life Communities

Panelist: Christopher White, Katherine Thomas, Aaron Fish

It goes without saying that senior living dining provides the greatest opportunity for positive or negative differentiation. Steve Moran has a reputation for asking the hard questions and nudging the industry to new levels of excellence.   He will explore with this panel, trends and fresh opportunities to use dining to improve the lives of residents and grow occupancy.

10:00am - 10:45am General Session: Senior Dining Executives Panel Discussion    

Moderator: Steve Moran, Senior Housing Forum

Panelist: Guy Hemond, Gary McBlain, Phillip Dodson, Stephen Eggles

It goes without saying that senior living dining provides the greatest opportunity for positive or negative differentiation. Steve Moran has a reputation for asking the hard questions and nudging the industry to new levels of excellence.   He will explore with this panel, trends and fresh opportunities to use dining to improve the lives of residents and grow occupancy.

10:45am - 11:30am Keynote Speaker: Katie Davis "What winning looks like in dining and how to communicate it to a CEO"

In life, the saying goes... “it’s not what you say, it’s how you say it.” Using her background as a trained journalist and public relations professional, our closing speaker Katie Davis built a successful career in senior housing and technology before becoming an aging services entrepreneur and investor in 2018. Join us as she shares her secrets for defining and communicating ‘wins’ in senior housing dining to executives at all levels of the organization. 

Schedule subject to change