Cost: Free!
Intended Audience: All purchasing, dietary services, and corporate office dining professionals working in assisted living (ALF), residential care (RCF), nursing and skilled nursing (NF/SNF), memory care communities and independent senior living
CEUs: 5.0
OHCA invites all purchasing and dietary services staff in nursing facilities, assisted living, residential care, memory care, and independent living to join us for the OHCA Food Show! This is Oregon’s only event that focuses on long term care and senior housing dining services. Packed with educational demonstrations addressing staff training and retention, cost containment, resident satisfaction, and more, this event will provide ideas and inspiration to improve your dining program and meet your residents’ unique dining needs. Thanks to the generous support of our sponsors, this event will be offered complimentary to participants.
Education Session Details:
Food is Medicine: Concepts and Applications in Senior Living Food Service
Jennifer Bruning, MS, RDN, LDN, Director of Nutrition and Brand Innovation, Incite Strategic Partners
Amy Bollam, RD, LD, MPS, VP of Sales and Marketing, DiningRD
Senior living communities are uniquely positioned to lead the way in aligning food service with wellness outcomes. This session explores the origins and evolution of the food-is-medicine concept, with a focus on its practical application in senior living settings and value-based care models. Participants will discover how this approach differs from traditional diet extensions, and how it can enhance resident health, satisfaction, and quality of life. We'll also examine key food trends influencing Baby Boomer preferences and provide actionable strategies for implementing menu and systems changes that support a food-as-therapy philosophy. This session offers both inspiration and real-world tactics to bring meaningful change to your culinary operations.
State of the Supply Chain: Inflation, Reporting, and Efficiency Update
Rob Roedel, Vice President, National Accounts Healthcare/Senior Living, Sysco Foods
Amy Luhn, RD, LD, Senior Director of Member Success, Incite Strategic Partners
In this session, the presenters will share the current landscape of supply related to Sysco and Incite Strategic Partners. Audience members will explore the factors contributing to inflation, rising input costs, transportation challenges, and global economic trends. The presenters will share opportunities for streamlining operations, reducing costs, and collaboration partnerships that can drive performance improvements and enhance competitiveness.
Chef Demonstration: Cutting Edge Solutions for Today’s Food Service Challenges
Chef Tse Richmond, Culinary Specialist, Sysco Foods
Being successful in senior living foodservice today means being flexible, innovative, and ready for change. In this demonstration, our guest chef will showcase cutting-edge ingredients and products designed to make great meals more easily and efficiently. You’ll see how to prepare and plate new menu ideas that add flavor and variety while also saving time in the kitchen. Whether you're looking to refresh your menu, save on prep time, or find new ways to delight your residents, this session will give you practical tips and inspiration you can use right away.
Provider Panel Discussion: Creative Menu Planning and Inflation Strategies
Moderated by: Rob Roedel, Vice President, National Accounts Healthcare/Senior Living, Sysco Foods, Amy Luhn, RD, LD, Senior Director of Member Success, Incite Strategic Partners
Panelists: Danielle Schoenberg, RD, LD, VP of Food and Nutrition Services, Evergreen Healthcare Group, Irene Hernandez, Director of Operations and Compliance Specialist, Vanda Health, Johnny Olson, Purchasing and Chief of Dining, Ohana Ventures
With inflation and supply chain challenges continuing to impact food service operations, senior living communities are under increasing pressure to deliver high-quality dining experiences while staying within budget. This engaging panel discussion brings together experienced food service leaders to share real-world insights and innovative strategies for navigating today’s economic challenges. Panelists will discuss how they’re adapting menus, purchasing practices, and vendor relationships to respond to rising food costs without sacrificing nutrition or resident satisfaction. Attendees will gain practical ideas for engaging culinary teams in budget-friendly menu development, reducing waste, and implementing cost-saving operational changes that still prioritize quality. Whether you're overseeing one community or a portfolio of properties, this session will offer actionable takeaways—and a dose of peer inspiration—for thriving in a financially constrained environment.
Chef Demonstration: Latest Trends in Senior Living Menu Planning
Chef Tse Richmond, Culinary Specialist, Sysco Foods
Join us for a live cooking demonstration focused on the latest trends shaping senior living dining. Our featured chef will explore how today’s evolving tastes, health needs, and budget challenges are driving new approaches to menu planning. This session will highlight fresh ideas, modern ingredients, and smart strategies that meet the needs of residents while staying practical for food service teams. Audience members will see how to create menus that feel current, cost-effective, and satisfying. Walk away with inspiration and tips for keeping your dining program on trend and ahead of expectations.
Sysco Food Warehouse Tours
Audience members will have the opportunity to explore the order fulfillment process with a guided tour through the Sysco Food Warehouse. An experienced food service professional will offer a guided walking tour through the various departments including cold and dry food storage, transfer, fulfillment and loading delivery.
Registration Confirmation: Please check your junk e-mail for the registration confirmation email if you don't receive it after completing your registration.
Registration for this event is closed.