Staffing & Supply Chain Impacts on Patient/Resident Experience

In the wake of the pandemic operators across the country have quickly been swept up in a complicated web of supply chain issues, labor shortages, and more. During this webinar attendees will hear from a panel of experts about the current impacts, both short and long term, of the supply chain issues operators are facing and how those influences can be minimized and overcome. Participants will hear about what adaptations are being made to menus and service levels to ensure patients and residents are taken care of. AHF’s panelists will discuss critical communications that will help patients and residents better navigate these challenges. Finally, our panelists will touch on how to connect with their teams to support them in what some are calling the time of the “great resignation”. 

Learning Objectives: 
  1. Understand current impacts (short and long term) of both labor and supply chain issues that operators are facing, and how these impacts can be minimized and overcome
  2. What adaptations are being made to menu's and service levels to help ensure that patients and residents are taken care of, and how communications through these times are important
  3. Understand how to connect with team members and support them during this time of the 'great resignation' 
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 11/18/2022) & ANFP (through 12/31/2022)
  • Type: Monthly Webinar
AHF Members: In order to watch the recording, please sign in. 
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Course Activities


Nazim Khan, CEC, WCMC
Bryan Health
Nazim Khan, CEC, WCMC is executive chef of nutrition and dining services at Bryan Health. Chef Nazim Khan is an award-winning professional executive chef, CEC, WCEC, WCMC. Nazim began his career as a sushi chef in 1997. He has worked at the New York Marriott Marquis, Long Island Marriott and even as executive sous chef at the New York Battery Park Ritz Carlton, as well as an educator and chef for Virginia Tech. Today he serves as executive chef for Bryan Health where he has developed multiple popular plant-based protein dishes for both retail and patient meal service. In 2016, Nazim was named one of the United Fresh Produce Excellence in Foodservice award winners. In 2019, Chef Khan achieved Worldchefs Certified Master Chef status. In his free time, you can find Chef Nazim serving local firefighter dinners, a continuing tribute to those who died on 9/11. Chef Khan is currently sharing his passion for healthy, locally sourced food at multiple Lincoln Farmer’s Markets and doing in-house demos helping people to eat in a way to maintain health and helping those struggling with illness to nourish body and spirit. Chef Khan is a proud member of the Nebraska Food Council. 
Joe Ninnemann
Advocate Aurora Health
Joe Ninnemann brings dynamic leadership in order to maximize Food Service operations in an effort to provide the highest quality food service to all patients and customers in the community. With nearly 23 years of Food Service industry experience, spanning both restaurant/hospitality and health care food service, Joe brings a comprehensive approach to all levels of Food and Nutrition operations. Joe uses his experience from all levels of a food service operation, to connect with employees and further drive engagement. Joe’s education with a Bachelor’s in Business Administration and Economics, also provides him the opportunity to objectively evaluate operations to drive financial results at a site and enterprise level. Joe is currently the Regional Director of System Food & Nutrition Services for Advocate Aurora Health, supporting North & Central WI; and also serves as the Program Coordinator for the Culinary Apprenticeship Program.
Michael P Salvatore, III CEC
Ruck-Shockey Associates, Inc.

Chef is the founder of Bacchus Hospitality Group, a multifaceted Food Solutions consultancy formed in 1999. Salvatore has over thirty-five years of culinary, management, and ownership experience. He has a strong hospitality background having spent eight years as Executive Chef with Hyatt Hotels. Chef has owned two fine dining restaurants affording him an owner’s fiscal responsibility. Additionally, he possesses an extensive product knowledge, procurement, and sourcing expertise after fifteen years as Director of Culinary Resources for Sysco. Salvatore’s largest undertaking has been the rebranding of Sysco Metro NY for the geo-segment of Manhattan. This entailed graphic concepts, product alignment, and brand equity enhancement though multiple customer-facing events and management of local Corporate Citizenship.

Chef Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE, CHESP
Manatee Healthcare System

Tim Schoonmaker is currently the Director of Nutrition Services at the Manatee Healthcare System. Previously he served as the Corporate Director and Executive Chef and Director of the Rosemary & George Dawson Inn at Centra Health in Lynchburg, Virginia and has worked in the healthcare industry for 21 years in both contract and self op foodservice operations. Tim is a Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation, serving as the education chair for the Southwest Virginia Chefs Association, and is a Certified Dietary Manager and Certified Food Protection Professional, serving as the membership chairperson/Newsletter Editor for the Association of Nutrition Food Service Professionals Virginia Chapter. Tim is also a member of the Associate for Healthcare Food Service, serving on the benchmarking committee and self op committee and on the AHF Board. Tim also is the President of the board for Big Brothers, Big Sisters of Central Virginia, and serves on the social services board for the City of Lynchburg.