The Numbers That Matter: Using Benchmarking to Define Your Department’s Success

Wednesday, April 29
4:00pm ET / 1:00pm PT

In healthcare foodservice, "knowing your numbers" is about more than just filling out a spreadsheet, it’s about protecting your department’s future. If you can’t clearly define your successes using data, you leave the door open for others to make assumptions for you. However, we know that every facility is a unique ecosystem where "productivity" and "stats" can be moving targets.

Join our expert panel for a deep dive into the language of facility performance. We will demystify essential KPIs and discuss how to reconcile these metrics within your facility’s unique culture. You’ll see two real-world case studies from peers who have used data to drive change, and you'll get a guided look at how Benchmarking Express™ can streamline your reporting and give you the side-by-side comparisons you need to stand tall in the C-Suite.

Learning Objectives: 
  1. Define and calculate key benchmarking terms to ensure your data accurately reflects your department's true operational output and aligns with organizational goals
  2. Develop strategies to normalize unique facility variables to compare fairly against "like" facilities.
  3. Understand how to interpret essential KPIs results compared to benchmark data. Utilize benchmark results to optimize strategy and C-suite alignment, create financial presentations, and build strategic plans.

Write your awesome label here.
  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - CDR & ANFP 
  • Type: Monthly Webinar

AHF Members: To register for this webinar, please sign in. 

This webinar is generously supported by the following AHF Annual Sponsors: 

MEET THE SPEAKERS:

Robin Aufdenkampe, MS, MSHA, RDN, FAND
Assistant Vice President Nutrition Services
Intermountain Health, Enterprise

Robin Aufdenkampe serves as the Assistant Vice President for Nutrition Services, Clinical Shared Service at Intermountain Health. In this executive capacity, Robin provides strategic oversight for culinary services, clinical nutrition, and nutrition security operations across 36 hospitals, 5 retail-only locations, and 400+ clinics. Her leadership ensures the consistent delivery of high-quality, nutritious, and delicious food, recognizing that food is medicine and has the power to influence overall health and well-being. She is a Fellow of the Academy of Nutrition and Dietetics and a distinguished graduate of the National Leadership Academy for Public Health. Her dedication to the field is evident through her commitment to continuous learning and her proactive approaches to address nutrition security. Driven by a vision to transform healthcare through innovative nutrition solutions, Robin leads numerous initiatives designed to improve patient outcomes and elevate patient experience.
Brad Itzkowitz
Director of Food Service Operations
UNC Health


Brad Itzkowitz is the Director of Food Operations at UNC Health, where he oversees Nutrition and Food Services operations for UNC Hospitals in Chapel Hill, Hillsborough Hospital, Chatham Hospital, Youth Behavioral Hospital, and the Morrisville Culinary Center. With a background spanning fine dining, senior living, and healthcare operations, Brad brings expertise in culinary systems, revenue growth, team leadership, and operational innovation. He has developed deep experience in executive leadership, financial analysis, and building high-performing teams. Brad is focused on advancing dining programs and improving the experience of patients, guests, and teammates across complex healthcare environments. He holds degrees from Johnson & Wales University and the New York Institute of Technology. Brad lives in Holly Springs, North Carolina, with his wife, Laura, and their daughters, Sydney and Addie.

Chef Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, MCFE, CFM, FMP, CHESP
Senior Manager, Culinary Strategy | Support Services
AdventHealth

Chef Tim is the Sr. Manager Culinary Strategy for AdventHealth based in Altamonte Springs, Florida. Chef Tim is a Certified Executive Chef, Culinary Administrator, Certified Dietary Manager, Master Certified Food Executive, Certified Healthcare Environmental Services Professional, and Foodservice Management Professional. As the Manager of Culinary Strategy for AdventHealth, Chef Tim develops the Culinary Medicine strategy and menu development, culinary training, and overall culinary vision for AdventHealth’s 57 inpatient facilities across 9 states. 

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