Webinar Series, Part 2: Retention Strategies

Labor is one of the single largest challenges in the healthcare foodservice industry today, both commercially and non-commercially. Further compounding the struggle, is the difficulty faced in onboarding, and then retaining talent once they have been sourced.

In this second installment of our three-part series, we will focus on retention strategies and zero in on why people leave, how to manage turnover rates and costs, and ways to effectively engage employees to ensure they connect with your mission and purpose.
Learning Objectives: 
  1. Determine and understand why employees leave and how to manage turnover rate and associated costs
  2. Determine how to build a cohesive team and implement mechanisms to retain and grow staff and associated skill sets
  3. Learn to build employee engagement to increase connection to organizations mission and purpose
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - ANFP (through 12/31/2022)
  • Type: Monthly Webinar
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Course Activities


Moderator: Julie Jones, MS, RDN, LD
Ruck Shockey Associates
This webinar series is moderated by Julie Jones, MS, RDN, LD, former President of AHF, and current Director of Performance Learning with Ruck Shockey Associates. Julie spent years developing high performing teams, talent, and strategic vision while delivering outcomes for Nutrition Services at The Ohio State University Wexner Medical Center (WMC), a 7-hospital system located in Columbus, Ohio. She served in progressive leadership roles starting as a staff dietitian in 1988 and serving 14 years as the Director of Nutrition Services before retiring in 2018. Julie’s strengths were translating ideas into practice, directing teams and developing a positive work culture. She and her team won numerous awards for innovative design, service delivery, and technology applications. Julie has served as President for both the Association for Healthcare Foodservice as well as the Ohio Academy of Nutrition and Dietetics. She has received the highest awards from these Associations for both leadership and the advancement of practice in her field. She was awarded the IFMA Silver Plate for Healthcare Foodservice in 2015.
Sara Ashbeck, RDN, CD
Gunderson Health System

Sara Ashbeck is a Program Director and registered dietitian at Gundersen Health System. She leads the Foodservice team and is responsible for over 120 employees. The department provides therapeutic nutrition and education to patients, families, employees and their community. Gundersen’s Foodservice department serves nearly 200,000 patient meals annually. Under Sara’s direction, retail sales have increased by 26% and employee engagement scores have exceeded targets. Sara was a recipient of the 2017 AHF Spotlight Award and her department was the Foodservice Director-Foodservice Operation of the Month in December 2017.

David Reeves, MBADavid Reeves, MBA
Lee Health

David Reeves is currently the System Director for Lee Health. Before this role, he served as the Director of Foodservice at St. Jude Children’s Research Hospital and is also a past president of AHF. Prior to Dave’s tenure at St. Jude Children’s Research Hospital, he was the Director of Hospitality Services at Edward-Elmhurst Health, in Elmhurst Illinois. Dave led the design of foodservice operations and operational planning for the Elmhurst Hospital’s new integrated campus. The replacement 260 bed acute care hospital was opened in June 2011. Retail food operations include multiple dining options in the Wildflower café in addition to a licensed Starbucks Coffee store. Room service dining is available to patients and their in-room guests.   

Dave has held management positions at another Chicago area hospital, major restaurants, and hotels. He has been employed by a local community college as adjunct faculty teaching hospitality management classes. David earned his MBA at Roosevelt University focusing on financial management and his BS from the University of Wisconsin–Stout majoring in Hotel & Restaurant Management.