VIEWPOINT The National Newsletter of the Premier Foodservice Program Special Foodservice Forum Issue, 2017 INSIDE THIS ISSUE 2 Star Power: Top Chefs and Foodservice Directors Mix it Up at 2017 Culinary Creations Dinner The scene: the nation’s capitol, in the midst of a turbulent summer filled with talk of 4 Passion for Excellence and Spirit healthcare reform Awards The players: a record-breaking crowd of more than 4,500 industry leaders 5 Top Culinary Award: Matt Cervay The goal: re-think, re-imagine and re-invent every type of foodservice role executive chef of Geisinger Mission accomplished at the Foodservice Forum at 2017 Premier Breakthroughs conference Corporate Foodservice Team 5 Culinary Creations Finalists n this issue, join us for an in-depth look and a full bodied flavor of Breakthroughs, a 6 What Transformation Sounds Like I conference that not only starts the conversation, but elevates it to a whole new level. u Susan DeVore (see conference highlights pictured on pages 10-11) u Peyton Manning u Randi Zuckerberg u Karl Rove and Tom Daschle u Blair Childs 8 In The News u Always Welcome at our Table... Washington Post Attends the Culinary Creations Dinner u A Celebration of Innovation u Another Step Forward for Environmentally Preferred Purchasing u Premier Member Ron DeSantis Percentage of Premier members Presents New Spins on Plant-Based 82% Recipes who rated the Foodservice Forum 2017 as u From our Vendors Pile It On, 4 or higher (on a scale of 5) It’s Sandwich Time 10 Sights and Sounds from Breakthroughs 2017 12 Fall Regional Meetings: Make the Most of Premier’s Value Proposition 13 Fall Regional Meeting Schedule 16 Great Eats in the Heart of DC u Old Ebbitt Grill u Halfsmoke u Iron Gate 17 On the Exhibit Floor: Show, Tell and Taste 18 Commodities Update Star Power: Top Chefs and Foodservice Directors Mix it Up at 2017 Culinary Creations Dinner

A soundtrack of pulsating drumbeats and prior year. Notably, he managed a seamless wildly energetic dancers set the tone for an transition from contract management to self event that hit the right notes all evening long op at two of the facility’s centers. Joshua’s – the table was set for Premier’s 17th annual leadership in identifying and training strong Culinary Creations Dinner. Join us as we team members was also key to his success- extend the celebration for our superstar ful year: he hired and developed staff in lineup of top performers who received positions including Culinary Manager for re- well-deserved recognition for a year of ex- tail, catering and physician dining as well as traordinary achievements. To the operators, a Clinical Nutrition Supervisor, created an directors, chefs and vendors who represent internal float pool to eliminate the need for the best of the best…take a bow and bask all external temporary staffing, selected and in the spotlight. You’ve earned it. onboarded new culinary directors for Ban- ner Health, and developed a series of new Illuminating Excellence: Celebrated for employee recognition awards. In addition to exceeding expectations in every mean- opening two new retail cafes, and adding a ingful aspect of their operation: customer catering license for on and offsite functions, satisfaction, cost savings, support of their he hosted Abbott’s first annual malnutrition organization’s mission, participation in the conference at Banner. Premier alliance, and personal and profes- in semi-annual food shows, where their sional activities that enrich the communities Leading light in the community: Joshua feedback directly impacts the development they serve. has earned recognition for his efforts with a number of awards, including Premier’s of the next menu rotation; and conducts For excellence in Acute Care: Healthcare Foodservice Leadership Award in an annual resident survey where trends are Joshua Fels, Banner University Medical 2016, FSD of the Month from Foodservice noted and action taken for improvement. Center, Arizona Director Magazine, Exceptional Leadership An Elegant Dining program, consisting during Tucson transition, and Exceptional of wine from local vineyards, paired with Leadership of Culinary Discipline Team. The gourmet food options, and accompanied community benefits from Joshua’s enthusi- by harp music in the background, has won astic participation in everything from chef deservedly rave reviews. Environmentally demos at the local fair to serving as assis- responsible, Jonathan partnered with local tant coach for his son’s basketball team. Amish farmers on items specifically grown for use in Lakeview’s dining facilities, and For excellence in Continuum of Care: is working toward a goal of 100 percent Jonathan Williams, Lakeview Village, sustainable seafood usage with the Monte- Kansas rey Bay Aquarium Society’s Seafood Watch All-star achievements: A four year member Partnership program. Jonathan also lent his of the Premier program, Jonathan’s 84 skills to assist with two $250,000 remodel- percent utilization of CMAs earned him ing projects to update some of the facility’s savings that he used to enhance product oldest dining rooms. quality and expand menu offerings at Leading light in the community: Jonathan Lakeview Village, with two to three entrees, promotes the local culinary scene by serving All-star achievements: Joshua’s numbers 16 always available entrees and 14 sides as a Certified BBQ judge for the Kansas City add up to an enormously successful year, available daily. His menus are designed BBQ Society as a Certified BBQ judge and achieving a 95 percent overall patient sat- with health and heart in mind, featuring Contest Representative. Among the numer- isfaction for food quality and service at all seasonal, heart-healthy and lower-sodium ous charitable events, Jonathan spearheads hospitals in the system, $1.3 million in sup- items as well as residents’ favorites. He was for nursing home residents are an annual ply utilization savings and reduced organiza- instrumental in working with the University of outing to a local farm and hosting of their tional cost by $500,000. He also grew total Kansas Medical Center on a lifestyle change holiday party. Additionally, his involvement net revenue 3.6% over prior year, improved and Mediterranean diet program to delay or in Kansas City Zoo’s annual fund raiser Cost Net of Cash per patient day and per prevent Alzheimer’s Disease, the first senior created dishes that held their own along- meal, and drove operational efficiencies to living community to do so. Jonathan keeps side those from KC’s best restaurants. grow total meal equivalents by 6.2% over satisfaction high by involving his residents (continued on page 3) 2 (continued from page 2) For excellence in Nutrition: Dietetic Internship Director’s semi-annual For excellence in Education: Sandra Allen, Banner University Medical meetings, clinical nutrition leader for the Hal Brown, University of Northern Center, Arizona Arizona State University Internship and Colorado, Colorado Maricopa County Internship Annual Precep- tor Meeting, and election by peers as the Banner System Clinical Nutrition Workgroup Chair for 2017. For excellence in Commercial: Ron Hall, Service of Systems Associates, Colorado

All-star achievements: Hal has always been All-star achievements: Sandra’s leadership around food, whether it’s farming, growing helped Banner achieve a soaring performance and producing it, cooking or managing it... for Employee Engagement, Leadership or just enjoying eating it! He’s been at the Effectiveness, and Employee Culture, at or University of Northern Colorado for over 25 above the 90th percentile based on national years, beginning as a student working in healthcare norms. She created a new program Dining Services in 1982, and received his to allow internal employees with a dietetics All-star achievements: Ron’s stellar stats include a steady growth through the Premier Bachelor of Arts degree in Food and Nutrition degree to complete clinical rotations through program from $10.9M to $14.8M in three with emphasis in Food Service Management a distance internship program at Banner years, with a boost in CMA utilization from in 1987. As the current Director of Dining Hospitals. Another important success was 56 to 67 percent, a consolidation of SKUs, Services for UNC, he provides leadership development of a detailed gap analysis with and a 2.5 percent reduction in food costs to the Residential Board Plan, responsible site visits, time studies and policy review, for the past two years. A tireless champion for dishing up around one million meals enabling a Banner facility to transition from contract management to self-operated. for environmentally responsible purchasing, annually in Holmes Dining Hall, Tobey-Ken- Sandra also implemented the BUMP-UP Ron heads the SSA Team for sustainability del Dining Room, the University Center Food Project, allowing registered dietitians (RDs) in energy, paper and disposables, recycling, Court and Bears Bistro. Hal also manages to provide evidence-based practice of vol- palm oil, humane treatment of livestock and multiple retail dining operations featuring ume based tube feeding in the critical care sustainable seafood. both national and in-house brands, campus setting. Equally at home with the business snacks and beverage vending, concessions, Leading light in the community: One of side of nutrition, Sandra developed a plan Ron’s greatest accomplishments was the UNC catering, and Senior Meals for the Weld to establish menus, financials and staffing coordination of the Fall Feast which helped County Area Agency on Aging. Hal has max- for two new Cafes opened on the campus in feed 11,000 homeless and underserved imized the value of the Premier program at 2016. She tackled crisis preparation from residents of Denver and Cincinnati. He also UNC throughout his tenure, helping ensure the clinical nutrition perspective, planning earned the 2017 “Make a Difference” Award the Direct Parent Incentive has been earned for a facility-wide power shutdown that im- within Service Systems Associates. As a every year since inception. pacted culinary processes and workflow; an Board Member for the Equine Partnership, Leading light in the community: Hal served emergency menu was developed. Collaborat- which provides horse therapy for children as Treasurer, Vice President and President ing with Culinary department, Sandra helped with physical and mental disabilities, he for his local National Association of College host quarterly Farmer’s Markets, featuring helped the organization achieve its most and University Food Services (NACUFS) healthy recipes and food demos. successful year for quality care and fiscal region. A certified Food Management Leading light in the community: Sandra’s responsibility. Ron also serves on the Professional, Hal also participates on the high-profile presence in the nutrition space Seafood Watch Foodservice Committee with Premier College and University Committee. includes participation as a Clinical Precep- Monterey Bay Aquarium and as a member tor for Maricopa County Dietetic Internship of the Roundtable for Sustainable Palm Oil. Ranking Committee, support of the Arizona (continued on page 5) 3 Passion for Excellence and Spirit Awards

Saturday.” A strong leader, Uttam educates Honoring people who exemplify the values of those who have others on the value of participating with Pre- meant a great deal to the Premier Foodservice Program. mier, and is “incredibly genuine with a great sense of humor, a true delight to be around.” Read more about these extra special Finalists suppliers and members and why they were Craig Mombert Executive Chef, Davidson selected by Joan and her team, below. College, a founding member of Premier’s Culinary Committee, has used his culinary Passion for Excellence in honor of John passion to assist with the development of Cabot. Awarded to suppliers who reflect the recipes and menu items for high-profile characteristics of the late US Foods senior concepts such as CHOICE 365, Market Fresh vice president, who was “always willing to get Deli and Twisted Bliss Smoothies. on a plane and fly across the country to help a member in need,” remembered Joan Ralph, Matt Cervay, System Executive Chef, Group Vice President, Premier. Geisinger Health System, is also a founding member of Premier’s Culinary Committee, 2017 winner: Harold Fowler from US and the first Premier member chef to conduct Foods, for personally driving more than a food demo at the 2015 Breakthroughs $100 million in Premier growth. A tremen- conference. As a member of the Culinary dous supporter of the foodservice program, Committee, he has been instrumental in he has been all over the country helping Harold Fowler the development and refresh of numerous members and US Foods staff clearly under- Premier Concepts including Fresco Grille, stand our program with U.S. Communities. exceptional value to both members and CHOICE 365, Market Fresh Deli and PFK He’s also taken the lead in promoting US suppliers. Asian Kitchen. Foods ABDM team across all sponsor of Mark Ricks, Gordon Food Service, was affiliate programs. Joan praised his “positive Mike Manion, GolfNow, is a tremendous recognized for the second year in a row – advocate and strong proponent for the pro- energy, care for the customer and ability and rightly so – for his exemplary support of gram, responsible for bringing on hundreds to collaborate with everyone…Harold is a the Premier program. Having already made of members. Mike has been a knowledge- true gentleman that everyone appreciates raving fans of his customers, Mark continues able and enthusiastic resource for Premier’s working with.” to seek ways to assist members in meeting team as they focus on driving increased Harold Fowler joins the stellar list of their goals. success in commercial markets. winners recognized for sharing John Cabot’s Brenda Smith, Rich Products, for her devel- passion for excellence, which includes: Gerry Remer, Yale University, a much valued opment of market intelligence to educate member of the College & University com- 2008, Ralph Pritchard, CBORD; 2009, Jim members on health and wellness concerns, Mazur, US Foods; 2010, Kathy Wilson Gold, mittee over the years, continually pushes product opportunities and product solutions Premier to think outside the box to meet Campbell’s; 2011, John Hall, Diamond to address operational challenges…all while Crystal; 2012, Suzanne Wiggins, US Foods; the growing needs of members. She is a championing their companies’ mission and thought leader in the space of sustainabil- 2013, Rob Burkart, US Foods; 2014, Ron story. Brenda also works collaboratively with Tipton, Jennie-O; 2015, Cindy Parker, Basic ity, clean products and balancing cost and other CMA partners to create cross category quality components for her students and our American Foods; and 2016, Jim McCartney, menu solutions, with a member-first focus. Tyson. program. Gerry’s collaboration with peers Spirit Award, in honor of the late Suzanne in C&U and healthcare has helped Premier Finalists Alfrets, a 2014 Illuminating Excellence continue to grow and succeed. Steve Applegate, Smucker’s, for his winner from White Memorial and beloved successful work on a huge conversion Bob Toth, Quabbin Valley Health Care, never Premier member and friend. “She was one of misses a regional meeting, and is always challenge. Steve worked tirelessly to ensure the most unique individuals to ever cross our timely and accurate communication, plan for up front participating and contributing. A path,” said Joan. “Sue was passionate about seasoned veteran, he is nonetheless more a seamless product transition and provide her hospital, patients, employees, other engaging and enthusiastic than members brand education and awareness to ensure Premier members, suppliers…and she left just starting out. Bob also serves as mentor members chose the optimal product alter- us way too soon.” to new members, guiding them toward suc- native while minimizing disruptions in ser- 2017 winner: Uttam Barua from Joint cess in their careers. vice. His passion and energy for Smucker’s Services, “exemplifies Sue’s spirit and products continues to drive member value. Helen White, Carmel Valley Manor, a strong passion in every way possible, from a willing- presence and contributor at our regional Dave Poe, US Foods, for his outstanding ness to try new things, and leaving no stone meetings, with a real passion for caring for work as a business partner, continually iden- unturned in taking care of their customers, her residents. tifying collaborative solutions to provide whether it’s Monday to Friday or midnight on 4 Top Culinary Award Winner: Matt Cervay, executive chef of Geisinger Corporate Foodservice Team, Pennsylvania for his Santa Fe Breakfast Bowl “I wanted it to be simple, utilize all the grains we have on site, and blend it with flavors that people know and love…it all comes together so well,” said Matt. “It’s fresh, easy and suitable for a wide range of culinary skill levels.” (see issue 3 of Viewpoint for Matt’s recipe)

Culinary Award Finalists Rounding out the top ten for Culinary award: Bruce Parker, Corporate Retail Manager, Aurora Health Care, Wisconsin Candace Cox, Food Service Director, Morning Pointe Franklin, Tennessee John P. Zamora, Chef de Cuisine, University Towers Kitchen of Aztec Shops Ltd, SDSU, California Kathleen Paxson, Executive Chef, Grandview Medical Center of Kettering Health Network, Ohio Lyndon Espiritu, Executive Chef, North Shore University Hospital, New York Saul Lopez, Chef de Cuisine, The Gardens/SDSU Dining of Aztec Shops Ltd, SDSU, California Jacques Wilson, Maureen Brooker, Genie Gunn, Congratulations to These Winning executive chef, El Camino chef/assistant manager, food and nutrition manager, Suppliers Hospital, California, for Adrian Dominican Sisters, Verner Center for Learning, Tyson Foods – Legacy Award for supporting Wakame Salmon Bowl Michigan, Nevada, for North Carolina, for Sprouted Premier members through exceptional local Sesame Lime Shrimp Bowl Red Bibimbap customer service and engagement and (see page 11) commitment to lower costs. Perdue Foods – Horizon Award for displaying the (continued from page 3) same qualities as Legacy Award recipients, but In addition, Premier recognized ten Illuminating Excellence finalists: with less tenure. Geisinger Corporate Food Service Team, Richard Fields, Foodservice Director, Butter Buds, CSM Bakery Solutions, InHarvest, Geisinger Health System, Pennsylvania Carthage Area Hospital, New York Schwan’s Food Service, Trident Seafoods – Culinary Clinic Top Team Award, as judged by the Jennifer Hall, Directory of Dietary Tammy Barr, Director of Food & Nutrition members. Services/Purchasing, El Paso Behavorial Services, CaroMont Regional Medical Chris Pasciuto, CSM Bakery Solutions and Health of Texas Center, Gaston Memorial Hospital, North Jason Ziobrowski, InHarvest – 2016 Culinary Carolina Julie Favre, Foodservice Director, Clinic Top Chefs, as judged by the members. Westminster Palms, Florida Tina Banning, Manager of Culinary Tyson - Creative Marketing Award for its innova- Kim Smith, Director of Dining Services, Nutrition & Care, Indu Raj Soin Medical tive online “Virtual Binder” incorporating current Senior Living Residence in Massachusetts Center & Green Memorial Hospital of market trends, product applications, recipes Kettering Health Network, Ohio Michael Zadroga, Manager Food & and resources to create plug and play solutions Nutrition, St. Joseph Hospital North, Wendy McCarthy, Director of Dietary, across multiple product categories. Florida Elderwood at Grand Island, New York Par-Way Tryson and Vie de France Yamazaki, Inc. - Zenith Award for overall program value that deliv- Nicci Rivetti, Foods Service Manager, ers results in excess of Premier baseline targets. Salt Lake Community College, Utah (continued on page 11)

5 What Transformation Sounds Like

Susan DeVore We need to build the same industry-leading services for physicians Creds: President and CEO, that helped our member health systems outperform their peers. By Premier Inc., since 2013 aligning priorities, integrating clinical models and bringing shared For years we’ve been singing to interests together, we can differentiate quality and cost of care the tune of the ACA, and now the across the network. sheet music has been scattered. E Healthy pharma markets. We’re not just paying for innovation, But the same four trends will but paying more for older, commonplace drugs and branded prod- continue to play: ucts that lack competition. These costs affect us all because prices E Total cost management. For should reflect the value being delivered. More companies will move more than a decade, we’ve been in this direction as incentives shift toward long term savings. trying to bend the cost curve, Premier’s take: We can be an honest broker for lower costs for our but that is not enough. We need members and create healthy markets for suppliers. We’ll help drive a new approach to cost man- regulatory change, create competition by advancing the use of gener- agement. For example, Oklahoma, a conservative state that didn’t ics and therapeutic equivalents, continue to support a provider-led expand Medicaid, left 17 percent of their population uninsured and integrated pharmacy approach that’s rooted in patient-centered now plans to cut Medicaid by 25 percent. As a result, 56 percent of population health, and lead the way in implementing risk-based providers are operating at a loss, and seven hospitals are at risk of value contracts. closing their doors. The current slate of solutions, however, are aimed Essential Message: While the future of healthcare policy can be hard at helping insurers, not providers. to predict, the future of our healthcare system is clear. Consumers Premier’s take: We will focus and fix it ourselves by driving clinical want convenience, information and affordability. transformation across the system and bring real consistency to Score Another Win for Peyton patient care. We’ll continue to work tirelessly for best in class pricing, Manning @ Breakthroughs. cross-continuum analytics, and technologies that help us identify Creds: Two-time Super variations in cost and quality, with programs like Ascend, Quest and Bowl-winning Quarterback and population health. Five-time NFL MVP E Growth of value based payments. Best prescription for lower A dozen lessons from one of foot- costs and better outcomes. It enables providers to work as a team ball’s most indomitable leaders: holistically, something that can’t be done in a fee for service world. Geisinger’s comprehensive coordinated care center formed in 2012 1. Like the best quarterbacks, you pairs patients with a team and resources that works for their complex need to adapt and respond to needs. In a fee for service world, Geisinger would suffer losses, but changing rules, master complex this model makes it possible to do the right thing and save costs. plays, anticipate the next move and analyze your opponent. Premier’s take: You are at risk in this world, but if you stay there, it will micro manage you to population health anyway, but it won’t 2. Your results are directly proportionate to the skill and effort you be on your terms or timetable and you won’t keep the savings it put into leading your team. They need help, hope and a belief in what generates. Our members have 100 percent success rate in applying they can accomplish together. Know and understand the members of for Medicare shared savings programs, and reap more benefits than your team and what makes them tick. Even in the most dire circum- others. We need to keep building infrastructure to assume risk across stances, leaders can move people. the continuum; learn how to really put payer data to work; and focus 3. Leadership is no longer about muscle but about mastering the on delivering team-based care…and we need to do it all now. art of persuasion. Struggling for collective goals, celebrating team wins, E Increasing physician alignment. We have an important competing in a grueling but exhilarating profession, learning to man- opportunity to work with physicians in understanding and managing age hardships, is all part of how you earn the mantle of leadership. value-based care. But a full 50 percent of physicians have never even 4. Master the art of inquiry. Ask the right questions of the right heard of MACRA, a program that’s going to affect their revenues in people at the right time. We all talk more than we listen, but leaders the near future. Of those familiar with MACRA, 80 percent were con- ask questions, knowing it’s not a sign of weakness. sidering joining a larger organization to help them share risk. Others 5. Be willing to commit to something inherently uncomfortable. Will are jumping into the fray to take control, from professional practice you be a champion of hope or an apostle of doubt? management companies to insurers to private equity firms, who are 6. Be prepared to pivot and change strategy without changing your luring physicians with long-term incentives. vision. Be nimble enough to react to whatever the market throws at Premier’s take: If physicians don’t hear from you and learn what you you. Approach setbacks as catalysts. Be ready to mothball your old have to offer to manage their uncertain future, they will turn away ways of thinking. from you, and economic returns will not go to providers or patients. (continued on page 7) 6 (continued from page 6) to look silly or stupid. Out of that came my idea for a 24-hour news 7. Everyone needs a detailed game plan, with accountability clearly network, now known as Facebook Live, but no one wanted to watch marked, to move the chains down the field. Dogged preparation was it at the time. It wasn’t until Katy Perry wanted to use it to launch the key to my success. I treated every practice as a game to make her world tour that it really began. Today it’s a feature on 1.5 billion sure I wasn’t overwhelmed on Sunday afternoon. phones around the world. 8. Your personal goals should be directly aligned with your team Relationship with technology – it’s complicated. It’s incredible and company goals. A great teammate puts the interests of the team when you think about all the power you have in your hand with a before themselves. touch of the button, but it’s a catch 22. We’ve been given an enor- 9. Set stretch goals. Prepare for a wide range of inevitabilities and mous gift but if you delegate this task to an intern, realize they’re put in extraordinary effort to manage them effectively. Be ready to sharing your message to the world. You can tell your story to every- abandon old routines to reap new results. Learn which personal one, but you have to have a thick skin and be prepared for the many strengths you can lean on and put into play. ways people will react. Even the most do-gooder thing you can pos- sibly do will always have someone pushing back on it. As a business 10. Honestly and regularly measure yourself, your team, the leader, you have to re-learn everything to succeed in a digital world. competitive landscape. You have to get comfortable with failure and be open to trying many 11. There is no over estimating the power of attitude. As leaders, things – what you least expect to succeed, will. you’re either all in or all out. Focus on the small wins while you’re Think of yourself as a media company. If you reach even one ramping up for the more important ones. person online, you are a media company, and you must think about 12. Be visible. When my teammates saw me pushing through your content, your expertise, your voice, your mission statement, your excruciating rehab, working it in the weight room despite not playing behind-the-scenes story. But also realize you’re giving up control to a for weeks, taking notes at team meetings, it set expectations and community. they rallied around me. Unplug to refresh. You don’t have the big ideas when you’re glued to Essential Message. No matter how spectacular you may be at the screen 24/7 answering emails and texting. There’s now an entire your craft, it is the power of your team that makes it possible to industry around this phenomenon. achieve remarkable results and allows you to stand at your Essential Message. Act like an entrepreneur and think like a media personal mountain top. company. Be the most interesting person in your field, every one of Randi Zuckerberg makes the you is a micro expert in something. Carve out creative time in your most of her face time with company, hold your own hackathon. Fail fast and use data to turn it Premier members. into a win. Finally, since you can’t do everything right every day, pick Creds: Entrepreneur, investor, three to focus on: work, sleep, family, friends, fitness, etc. author, media personality and former Director of Market Development for Facebook “What is best about social media are also the things that make it the most challenging. You can reach millions of people on social media; on the flip side, if some- one has a negative experience, they’ll take out a megaphone and tell everyone about it.” What made Facebook so successful? A few things we can all learn from: E We created a sense of scarcity by not opening it up to everyone on day one, but rolling it out gradually. Waiting until our customers reached out to us made it a success. There’s a lot of noise out there, Karl Rove and Tom Daschle square off for an insightful look at the and you need to differentiate. political landscape. E People were required to use their real names and identities. That Creds: Iconic political strategist and former Senate Majority Leader was unusual in 2004, but we had seen how anonymity online resulted At the heart of the healthcare debate. “The real divide is in defining in people becoming the worst versions of themselves. We knew people the role of government, should it be more or less? And we need to would behave better if their real name and photo was attached. draw a distinction between cost shifting and cost sharing. Right now E We focused on our own internal culture. Many companies think we are just shifting costs onto the consumers, providers, hospitals about what’s next, always facing outwards. We were focused inwards, and states.” - Daschle concentrating on defining our mission and recruiting the best talent. Change we can all agree on. “If the Affordable Care Act has taught To keep the culture thriving, we did hackathons, where you had to us anything, it is that partisan legislation passed without any buy-in work on a passion project unrelated to your day job for 12 straight from the other side is not going to last. Ultimately if we’re going to hours. That created an environment where people were not afraid (continued on page 14) 7 including diabetes retinal IN THE NEWS screening, wound care management, stroke Always Welcome at our Table… prevention and detection Washington Post Attends the Culinary of bladder cancer. In ad- Creations Dinner. dition, a new segment of the event was devoted to Intrigued by the intersection of culinary honoring entrepreneurial creativity and nutrition at unexpected venues companies that are designing innovative such as hospitals and day care centers, the strategies to accelerate change in the Washington Post showed up for first-time healthcare industry. “The Innovation coverage of Premier’s Culinary Creations Celebration helps to fuel the pace of seniors, and the lifelong connections made dinner. Some of the most memorable quotes change in healthcare by bringing together among students and staff at the university’s from the extensive article include: forward-thinking innovators with industry- dining halls. DeSantis, a passionate E “I think real food can be exciting. If you leading experts nationwide,” said Michael advocate of sustainable, healthy cooking, use real ingredients, you can bring out the J. Alkire, chief operating officer of Premier. discussed the responsibility of chefs to drive flavors of those ingredients without adding a “This event honors visionary disruptors that menu design that celebrates produce, and lot of extra sodium and sugar,” said Premier have created breakthrough medical inven- places meat and poultry as co-stars. His ad- member Genie Gunn. Adds Premier member tions to improve care quality while reducing vice for winning diners over to plant-centric Maureen Brooker: “You don’t have to add fat total costs. We’re thrilled to provide a plat- dining: “Make it bigger bolder authentic, give to get good flavor. In place of salt, you can form that exposes these new solutions that them something to talk about. We always use fresh herbs or flavored oils.” accelerate healthcare transformation and have interesting, fresh, delicious vegetables E On his winning Santa Fe breakfast bowl, achieve our shared goal of improving the on the menu. We also take our students to which is built on a farro base, and includes health of communities.” For more informa- the farm, where they hear firsthand about black beans and fresh vegetables with a tion, including a video of the products the challenges of being a farmer, and walk fried egg on top, member Matt Cervay noted: recognized, visit: http://breakthroughs.pre- away with a new appreciation.” He urged “I wanted to introduce a breakfast twist. mierinc.com/innovation-celebration-2017/ attendees not to waste imperfect produce Breakfast is really important, at hospitals such as crooked cucumber, tomatoes with especially.” On reconfiguring hospital menus Another Step Forward for Environmentally spots and blemishes, carrots of both red to reflect seasonal purchasing and scratch Preferred Purchasing. and green and failed lemons – all useable preparation, he said: “It’s about really taking Premier has partnered with MindClick Inc., and delicious. Also on his list of produce stuff that people already like, looking at it a a leader in supply chain sustainability items due for their turn in the spotlight: little differently and figuring out how we can solutions, to integrate critical environmental green garbanzos, demicotte squash, Roman- source better ingredients. In doing so it’ll impact data for medical and non-medical esco, brocoleaf, radish leaves, kelp, seaweed reduce the fat, calories and sodium overall. products into the purchasing process for and jackfruit. It takes a little bit of effort and focus. Food is hospitals, health systems and other provider medicine. If you eat right and give your body organizations. “A recognized leader in envi- From our Vendors what you need, you feel better.” ronmental excellence, Premier continues to Pile It On, E Member Jacques Wilson, whose wakame set the bar in the industry for its commit- It’s Sandwich salmon bowl was a finalist in the Culinary ment to EPP and sustainable healthcare Time. practices,” said David Hargraves, senior Creations competition, said he worked at Educate and vice president of supply chain at Premier. hotels and resorts for decades and decided inspire guests “Combining Premier’s technologies with to switch to health care in 2002 because he about seafood MindClick’s robust medical and non-med- wanted to make a difference. On the push as a sandwich ical product environmental performance for nutritious meals, he said: “I think health ingredient with analytics will empower our members to care led the charge.” Chicken of the use environmentally-friendly, high-quality, To read the entire article: https://www. Sea’s toolkit for high-value products and devices to better washingtonpost.com/lifestyle/food/hospi- healthcare food- serve their communities.” tals-arent-where-you-expect-to-find-healthy- service. An array of tools to help operators creative-food-but-why-not/2017/06/29/ Premier Member Ron DeSantis Presents promote healthier, seafood- based sandwich- c2a727f4-5ccf-11e7-a9f6- New Spins on Plant-Based Recipes at es on the menu, including: posters, serving 7c3296387341_story.html?utm_ter- Tastes of the World Conference. cards for patient tray and room service, m=.6946c9fea6af handouts for community wellness classes, Yale executive chef Ron DeSantis gave a A Celebration of Innovation. health fairs and nutrition outreach, Today’s lively talk on the changing scene of edible Catch cards, and seafood sandwich recipes. Honoring industry-leading healthcare plants at University of Massachusetts’ 23rd Download the free toolkit here https://chick- advancements and supplier commitment annual Tastes of the World chef culinary enofthesea.com/uploads/pdf/8873_COSI_ to innovation, the Innovation Celebration conference. He cited the robust food culture NationalSandwichMonthKit.pdf featured next-generation healthcare at Yale, from students’ pop up food trucks to products to support critical medical needs, the Reality Bites program for graduating 8 (continued from page 5) “Versatility is the key with this traditional Korean rice bowl, since many proteins and vege- tables may be utilized in endless combinations. Imagine grilled pork, glazed or broiled fish Sprouted Red Bibimbap – even leftover chicken – paired with colorful vegetables from yesterday’s production. With simple brines and sauces in your walk-in you can transform whatever you have on hand – For a copy of all the winning bowl even the stems you saved from the trash - and offer your diners an authentic experience.” recipes, contact Chris Schude, – Genie Gunn [email protected] Note: Every component of this bowl may be Add blanched broccoli prepared in advance. stems, submerge. Refrigerate 12 hours. Texture 20 ounces (raw) InHarvest Sprouted Sienna stays crisp 3 days, although Red Rice, cooked color is best the next day. 6 ounces julienned carrot, blanched and shocked Pickled Kale Stems (also excellent for Collard 6 ounces sliced fresh shiitake mushroom and Chard Stems) caps Trim and slice ¼” on the 24 cups (approx. 1.5 #) fresh spinach diagonal the Kale stems. 4 cloves garlic, sliced thin Blanch 1 minute and shock. 24 ounces Extra Firm Tofu Set aside. (see sub recipe for marinade) In small sauce pan, 12 ounces Shelled Edamame combine: 4 slender zucchini squash, spiral cut or ½ cup cider vinegar julienned ½ cup water Cut each block into 4 horizontal slices. 12 medium (1.5 oz) eggs, poached (see 2 Tablespoons sugar Cut each slice into 4 slices (or match slice instructions for holding) 4 cloves garlic, smashed length to your bowl). Korean Vegetable Sauce (sub recipe) 2 bay leaves Line a rack with 4-6 layers of paper toweling, 4 ounces commercially prepared Kimchi 1 tsp. red chili flakes and place slices on towels. Cover with more 6 ounces short batonnete of Daikon Radish ¼ tsp salt toweling, place sheet pan on top and weigh (Pickled – sub recipe) Cook two minutes at a simmer. Remove from down the pan with cans or a pan of water. 6 ounces peeled and sliced Broccoli stems heat, cool to room temperature. Let sit 20 minutes (or refrigerate up (Pickled – sub recipe) to overnight). Add stems and mix well. 6 ounces diagonally sliced Red Kale stems Red Marinade (Pickled – sub recipe) May be eaten right away but better the next day. Will keep refrigerated up to one month. 8 Tbsp. Gochujang paste Gochujang Finishing Sauce (sub recipe) Gochujang Finishing Sauce 4 Tbsp. honey Instructions 2 ounces Gochujang paste 2 tsp. soy sauce 3-5 days ahead, pickle the garnishing ¼ tsp. salt vegetables: 2 tsp. sesame oil 1 Tbsp. brown sugar 3 Tbsp. lime juice For Pickled Daikon Radish: 2 Tbsp water Combine Marinade ingredients and spread 1 clove garlic, minced 2 Tbsp roasted sesame seeds half the mixture on parchment-lined sheet ½ cup Rice Vinegar 3 tsp vinegar pan. Place prepared tofu onto marinade, ½ tsp. sugar 2 tsp. minced fresh garlic leaving space between slices. Spread ½ tsp. sesame oil Combine all ingredients and cover remaining marinade onto tofu. Pan may be 3 Tbsp. Gochujang (Korean Red Pepper refrigerated until service. wrapped and refrigerated up to overnight if Sauce) desired. When ready to bake, preheat oven Mix well. Add raw Daikon, cover and refriger- Korean Vegetable Sauce to 350 degrees, and bake 25-40 minutes. ate overnight. Keeps very well 5 days. (used here for mushrooms and carrots) The longer it bakes, the denser the texture. Combine: Remove when edges are dark brown. For Pickled Broccoli Stems: 1 tsp. minced garlic Peel and slice broccoli stems in ¼” slices. Sauteed Garlic Spinach Blanch one minute and shock. Set aside. 1 Tbsp. chopped green onions Heat 2 tsp olive oil in large saute pan. Add 4 Mix: 2 Tbsp. sugar 2 ounces sesame oil cloves thinly sliced garlic, and stir constantly. ½ tsp. salt 2 tsp. salt When garlic begins to change color, add the spinach (it may not all fit at first). Splash ½ tsp. black pepper 2 tsp. honey spinach with 2 – 3 ounces of water to help ½ tsp. garlic powder ½ tsp. freshly ground black pepper Keep refrigerated until ready to use. it steam. Transfer from pan to colander when 4 ounces warm water wilted. Let drain briefly at room temperature 4 ounces rice vinegar Gochujang Baked Tofu or hold in refrigerator. Stir brine well, dissolving salt and sugar. Prepare tofu by draining and patting dry. (continued on page 20) 9 Sights and Sounds from Breakthroughs 2017

Photos courtesy of Stan Hodes, Baptist Health South Florida

10 It’s not too early: start planning for Breakthroughs 2018! If you have a compelling story of best practices at your foodservice organization, consider joining us as a presenter at next year’s Break- throughs. It’s a unique opportunity to share your knowledge and engage with industry leaders. To apply, visit https://premier.eventready.com/ index.cfm?fuseaction=papers. login&event_id=1547 by Oct. 6 for general sessions; by Dec. 1 for foodservice sessions.

11 Fall Regional Meetings: Make the Most of Premier’s Value Proposition hat’s on your calendar this fall? Be sure and make room for the to make your results stellar. Wnewest round of Premier regional foodservice meetings, coming Consider our one-day meeting a stepping stone to understanding to a city near you. Foodservice directors for hospitals, nursing homes, how the program can work for you. We’ll ask – and answer – import- senior living facilities, colleges and universities, K-12 schools or ant questions, including: commercial organizations will all find savings ideas and a wealth of E Where are the best savings found? information to keep you at the forefront of your field. E How can you become a top notch performer and show your value You’ll learn about the huge value proposition offered by the to your organization? Premier foodservice program to members, and the integrated offerings that make the program unique in the marketplace. However, E Who are the key players to make your program successful and unless members take an active role in quilting together the program how can you work together? layers, there could be missed saving or revenue opportunities. Most E What results can be achieved by taking an active role? members have achieved the first layer of savings on food costs You’ll walk away with a deeper and more meaningful under- offered through the program but face additional demands from the standing of the many benefits of the industry’s leading foodservice executive suite for more cost savings and revenues. Unless members program. Sign up now at premier.eventready.com/events/ become creative and take advantage of this integrated program, RegionalMeeting2017 or @ Premier Connect to prepare for a success will be elusive. By attending this meeting, you will learn how profitable 2018.

Time Topic Presenter(s) 9:00 a.m. Introduction / CMA update Premier staff Contract announcements of the newly awarded categories highlighted in the morning show 9:30 a.m. Morning vendor show Juices: Apple & Eve Juices, Bolthouse Farms, Country Pure Foods, Leahy/IFP, Ocean Spray, PepsiCo Foodservice, Bonappa Beverages Eggs: Michaels Foods, US Foods Margarine, Spreads & Blends: Ventura Foods, US Foods, Inc. Frozen Vegetables & Fruit: Dole Packaged Foods Company, Wyman’s, US Foods 10:15 a.m. The Magic of Success – Part One Premier staff Learn how to access and take advantage of all aspects of the Premier foodservice program to set yourself up as a high achiever. 11:15 a.m. CMA Updates The Premier Foodservice Committee (which is a group of your peers) has been busy awarding contracts that bring you great value and savings. Contract updates will be shared. 11:45 a.m. Lunch show with vendors Entrees: Ruiz Foods,Inc., US Foods, Asian Food Solutions, Schwan’s Food Service, Nestle Professional, KraftHeinz, Ajinomoto Windsor, Joseph’s Pasta, Carla’s Pasta Oils & Shortening: Par-Way Tryson, US Foods, Chicken: Tyson Foods, AdvancePierre Foods, Koch Foods, Perdue Foods, US Foods 1:00 p.m. The Magic of Success – Part Two Premier staff Although the entire Premier foodservice program can be complex, the integrated team available will be outlined to maximize the value and your success. 1:30 p.m. CMA updates and Premier news Premier staff Contract updates will be shared along with Premier news. The Premier National Meeting provides our members with great education and networking. Learn how you can win a trip to the next Premier Foodservice Forum at Breakthroughs, June 19-22, 2018, Nashville, TN 1:45 p.m. Food vendor show Snacks: PepsiCo Foodservice, Kellogg’s, US Foods, General Mills, Pop Chips, John B, McKee Foods, Clif Bar & Company, Jack Links, Tyson Foods, KraftHeinz 2:45 p.m. Food Inflation/Market Update Premier staff 3:15 p.m. Fabulous door prizes (Must be present to win) Premier staff 3:30 p.m. Adjourn 12 Regional Meeting Schedule

Location Date Location Location Date Location

Albany 10/24/2017 Mallozzi’s Banquet & Ballrooms Memphis 10/25/2017 US Foods Memphis Division 1930 Curry Road 5900 East Holmes Road Schenectady, NY 12303 Memphis, TN 38141 Boston 11/14/2017 Crowne Plaza Metro NY 10/3/2017 US Foods Metro NY 15 Middlesex Canal Park Road 1051 Amboy Avenue Woburn, MA 01801 Perth Amboy, NJ 08861 Buffalo 11/2/2017 Salvatore’s Italian Gardens 6461 Transit Road Miami 10/11/2017 Westin Hotel - Fort Lauderdale Depew, NY 14043 400 Corporate Drive 76 Fort Lauderdale, FL 33334 Charlotte 9/27/2017 Gastonia Conference Center 145 Dr. Martin Luther King Jr. Way Milwaukee 10/17/2017 Four Points by Sheraton Gastonia, NC 28052 Milwaukee North Shore Chicago 11/8/2017 The Garlands 8900 North Kildeer Court 1000 Garland Lane Brown Deer, WI 53209 Barrington, IL 60010 375 South Moorland Road (847) 304-1996 Brookfield, WI 53005 Cincinnati 10/24/2017 Manor House Minneapolis / 10/5/2017 Plymouth Creek Center 7440 Mason-Montgomery Road Minnesota 14800 34th Avenue North Mason, OH 45040 Plymouth, MN 55447 (513) 459-0177 (763) 509-5280 Cleveland 10/11/2017 Hilton Garden Inn New Jersey / 9/19/2017 US Foods Swedesboro 8971 Wilcox Drive Philly 300 Berkeley Drive Twinsburg OH 44087 Swedesboro, NJ 08085 Southern 10/25/2017 Hilton Orange County California Costa Mesa Jackson 9/20/2017 Sheraton Metairie 3050 Bristol Street 4 Galleria Boulevard Costa Mesa, CA 92626 Metairie, LA 70001 Dallas 10/5/2017 Hyatt Place Phoenix 10/10/2017 Scottsdale Plaza Resort 5101 N President George Bush Hwy. 7200 North Scottsdale Road Dallas, TX 75040 Scottsdale, AZ 85253 Detroit 10/12/2017 DoubleTree by Hilton Detroit - Novi Pittsburgh/ 10/24/2017 Rivers Casino 42100 Crescent Boulevard Greensburg 777 Casino Drive Novi, MI 48375 Pittsburgh, PA 15601 Fargo 10/4/2017 Delta by Marriott Portland 11/15/2017 Sheraton Portland Airport Hotel (Grand Forks) 1635 42nd Street S Fargo, ND 58103 8235 NE Airport Way Portland, OR 97220 Indianapolis 11/7/2017 The Wellington Fishers Banquet & Conference Center Raleigh 9/28/2017 US Foods 9775 North by Northeast Boulevard 1500 NC Highway 39 Fishers, IN 46037 Zebulon, NC 27597 (317) 333-6957 San Francisco 9/27/2017 San Ramon Marriott Kansas City 11/9/2017 US Foods 2600 Bishop Drive 16805 College Boulevard San Ramon, CA 94583 Lenexa, KS 66219 (913) 907-3541 St. Louis 10/4/2017 Orlando’s Event Center 2050 Dorsett Village Manassas 10/17/2017 Wyndham Garden Manassas Maryland Heights, MO 63043 10800 Vendor Lane Manassas, VA 20109 (314) 453-9000 Lincoln / Omaha 11/1/2017 Mid-America Center Tampa 10/10/2017 T. Pepin’s Hospitality Centre 1 Arena Way 4121 North 50th Street Council Bluffs, IA 51501 Tampa, FL 33610

13 What Transformation Sounds Like

(continued from page 7) The great divide. The major differences in healthcare policy: make this permanent, it needs to be bipartisan too. There’s a myth that Democrats and Republicans can’t work together on healthcare. Republicans Democrats We have done so successfully on several initiatives, including Catastrophic coverage with Complete coverage community health centers - a real bipartisan effort - and Medicare HSAs beneath it parts C and D, which involved a phenomenal job of risk sharing. Private insurance Public insurance Now, population health is one of the most important efforts we can Greater state control Federal control collaborate on.” - Daschle Control entitlements Expand entitlements “We keep looking for just one thing, but in healthcare there’s not Personal responsibility Government responsibility just one thing. If I had to pick the most important thing to change, Lower taxes Increase taxes though, I’d pick transparency. It was eye opening when we examined Lean physician Lean hospital the costs and outcomes of the 20 most common procedures at Voluntary Mandate Milwaukee-area hospitals, and found the costs varied by as much Give doctors more power to Medicare/Medicaid as 300 to 400 percent, with no bearing on the outcome. I want to disrupt the system disruption (not doctors) see a system where the consumer is in charge, and in which data is collected and shared to allow them to make the best decisions. This Premier’s focus. Give providers access to substance use data; create requires no change in government policy.” - Rove critical access hospital value-based purchasing programs; implement US healthcare outcomes vs the world. “Our system today doesn’t interoperability provisions of 21st Century Cures bill; improve put patients at the center, and we spend twice as much on healthcare Medicare ACOs; and make recommendations for a more competitive but half as much on social services as other countries.” – Daschle pharmaceuticals market. “We are not as homogenous as many of the other countries we’re The future. “There is no new money.” Growth is predicted in value- comparing to; we are much more diverse and are not going to have based payment models, large physician groups, market competition the same cultural attitudes toward prevention that smaller countries for devices and pharmaceuticals, control of healthcare by states, do. We’re still the source of technological and medical innovation in consumer-driven healthcare, Medicare Advantage and private health the world, and we shouldn’t keep beating ourselves up saying they plans. do it better in Denmark.” - Rove Get Social! Engaging Your Key Audiences with Social Media. Essential Message. Both agreed on toning down the rhetoric Jennifer Gilmore, Director of Marketing and Communication, surrounding healthcare in DC…”we all need to be adults.” Campus Enterprises, NC State University; Julie I. Carrigan, Director of Support Services, Henry Ford Macomb Hospital; Tina Banning, Blair Childs Provides a Manager, Culinary & Nutrition Care, Soin Medical Center, Greene Healthcare Policy Update. Memorial Hospital and Greene Oaks Health Center Creds: Senior Vice President of Public Affairs, Premier Inc., at Members’ takeaways: the center of policy issues in DC “Great ideas shared by the three presenters all with a different for more than two decades perspective as to what works well for them.” A quick look at the landscape. “Many social media avenues can be used for different objectives: Healthcare spending is driving our health and wellness, marketing and employee engagement. It was deficit and debt; if we continue good to see how to optimize the use of the phone to better at the current rate of growth, by employee relations and to market the department as well.” 2030, 150 percent of our GDP Health and wellness tools for the digital age. Henry Ford connects will be in debt. While current with customers and employees via an increasingly diverse portfolio conditions may seem particularly that includes an EatWell app for menu planning and fitness tracking chaotic, with fewer swing states and a more polarized Congress, “the and digital menu boards that serve as a self-education nutrition tool. country has always been characterized by fights and partisanship. The newest apps: “5210 Kids, developed to teach kids, through fun The press’ goal is to make things as confrontational as possible; DC games and activities, to make healthy food choices and be more depends on the status quo, and doesn’t like change.” active on a daily basis. Positive behavior is suggested and reinforced, On the docket. Medicaid expansion remains on the table and will including five or more servings of fruits and veggies daily, two hours be fought out in 2020 election. There will be no repeal of payment or less of screen time, one hour of physical activity and zero sug- reforms i.e. MACRA, value based care; but there will be more restric- ar-sweetened drinks. Carrot Health and Wellness promotes population tions on pharmaceuticals. FDA reforms are on faster track - they’re health, with rewards and incentives designed to motivate even the cleaning out backlog on orphan drugs and focused on getting most sedentary people.” – Julie Carrigan generics to market more quickly. (continued on page 15) 14 (continued from page 14) predicting what will happen all day long. When you name it, the emo- Snapchatting at NC State. The university foodservice leveraged tions kick in, then you communicate those emotions and get results. experiential social media to create a memorable end of year event. What you name the thing, the thing tends to become. Example: “Farm Feast was promoted on Facebook, Instagram and most before teaching a class in creativity to engineers for the first time, I importantly, Snapchat, the future of social media. Research shows ‘named the day’ as so successful they’d ask me to come back. With that Snapchat is a Gen Z staple, with video views even greater than that firmly in my head, I started the class, and after an hour and a Facebook, visited by its users more than 20 times a day, and a key half of looking at them with their hands folded, not responding at purchase influencer - 60 percent of college students would purchase all, I had to consider it a disaster. I was frustrated and annoyed, so I from a brand if sent a coupon on Snapchat.” Start with geofilters, an renamed it, and told myself they were simply mesmerized by the infor- inexpensive and very effective way to reach a specific area. For $29, mation I was sharing and speechless with joy. I gave them everything we garnered 8 hours of event day coverage around the dining hall, I had until the class ended, and it was then I realized just how well it 927 views, 339 people used the filter in their stories, and thousands worked. Not only did several participants tell me it was the best class of additional views in friends’ stories. – Jennifer Gilmore they ever attended, I was asked to come back and work with another group of their people - precisely what I had named it in the beginning. It worked because I was in control of what was happening to me…that made all the difference in the world. Use the STOP technique. Notice when you’re thinking something negative, say STOP, and replace that thought with one you do want. This works every time. Bring on the happy. Happier people are healthier, more productive, outperform on the playing field…we want to hire them, marry them. At least 50 percent of happiness is a choice, so don’t put grief, sadness and vitriol in front of you every night with the news. Use that time to instead read something inspiring, play with your kids or take the dog for a walk. Take a five minute gratitude shower every morning and you’ll be able to deal with the naysayers easily. Surround yourself with happy people! It’s so Meet your employees where they are – on social media. “There’s easy to become a diffi- not even a need to ask your staff if they’re on social media, it’s like cult person. Find those breathing now. Embrace that your staff and your customers are on people who make you social media and use it to your advantage. Hold an employee lip sync laugh and minimize your contest on YouTube and ask everyone to vote for their favorite perfor- involvement with those who mance, create fun skits to watch on those high stress days, ask staff find something wrong with to send snaps of their vacations to post on Facebook or Instagram, everything. Smile and use make a practice of sending digital messages of encouragement or flying eyebrows, because it makes everyone feel great that you’re so congratulations.” – Tina Banning happy to see them. Essential Message. Let others tell your story and give them the tools Be unflappable.When faced with a challenging situation: 1. Fix it. to do so. 2. Reframe it, not as disastrous or horrific, but as a great opportunity to learn how something works. 3. Move on. How to Stay Right Side Up When Everything is Upside Down. Linda’s personal tale of terror and triumph. Some years ago, I had Linda Larsen, CSP, CPAE reached rock bottom and was on the verge of taking my own life. On Creds: Inspirational speaker who’s given more than 1,000 that day, when I went to work, an escaped convict ran into our office, presentations grabbed me, put a gun in my face, and threatened to kill me. He held Members’ takeaways: me hostage for five hours, and at one point, cocked the gun at me “Great refresher on how your thoughts affect your team and and asked if I was ready to die. Despite the fact that seven hours results.” earlier, I had strongly considered it, in that moment, I knew I wasn’t “Incorporating one positive thought in the morning as a leader to ready. But I knew if I was going to escape, I would need to remain spread to employees thus affecting overall employee engagement.” calm, keep my emotions in check and fix the problem. My mind was going to some dark places but I focused on what I needed to say to “You have the power to be happy, make others happy and change a build a rapport with the man and find my way out. I named it. I now situation for the best outcome possible given the circumstances.” consider it the greatest gift I’ve ever been given – without it I would “Rename negative thoughts.” have succumbed to my illness and taken my own life. Harness the power of the self-fulfilling prophecy. How would you Essential Message. Don’t wear the bad things that happened to you feel if you opened a fortune cookie that read ‘happiness is yours’? like a badge of honor. Look for the gold in it, and then move on. Excited, joyful, happy. Our brains are like fortune cookie factories, (continued on page 17) 15 Great Eats in the Heart of DC Old Ebbit Grill. E One of D.C.’s most iconic and busiest restaurants, Old Ebbit Grill beginnings dates back to 1856, when it opened as a boarding house with a well-stocked bar. Over the years, Ebbitt’s hosted an enviable list of Washington’s movers and shakers, including Presidents Andrew McKinley, Ulysses S. Grant, Andrew Johnson, Grover Cleveland, Theodore Roosevelt and Warren G. Harding, and according to the restaurant, “many other famous statesman, naval and military heroes too numerous to mention.” Today, Chef Salavatore Ferro serves more than 1,000 meals daily, most notably his renowned meatloaf, a ‘no- fuss’ cannelloni di casa (featuring pasta produced in house by the restaurant’s resident pasta maker for the past 33 years), housemade fries, and lots and lots of crabcakes. What we sampled: u Cannelloni di Casa u Bacon Horseradish Glazed Meatloaf u Bourbon Walnut Pie F Halfsmoke. With an emphasis on sausage, especially DC-style ‘half smokes’ (half pork, half beef, smoked with herbs, onions and other spices), the menu also features a variety of housemade items such as tater tots, mac and cheese balls, funnel cakes, milkshakes, and a full bar with craft beer, wine and specialty cocktails. Organic food is sourced from local farmers, and proteins are all natural and hormone and antibiot- ic-free. The meat takes on the distinctive flavors of the terrain where the animals graze, pure and delicious. Halfsmoke is well positioned to become a compelling lifestyle brand, helping to pioneer the creation of a new category of “fun casual restaurant.” What we sampled: u Mac-N-Cheese Bites, with u The Halfsmoke a spicy spin of jalapenos u Beef Bratwurst u Funnel Cake u Tater Tots Iron Gate. E A decades-old denizen of DC, Iron Gate features a Mediterranean- inspired, mezze-driven menu, centered around the wood-burning hearth and rotisseries. Chef Anthony Chittum always has some of his signature dishes on deck, including chilled pea soup, Virginia blue crab, and Feta cheese deep fried with honey. Pasta, breads and desserts are made in house, for the freshest possible taste. Their commitment to sustainability is the bedrock of their purchasing philosophy, working with a group of regional farmers, purveyors, watermen and artisans who provide them with the best ingredients daily. In addition, they partner with Arcadiafood.org, a local non-profit dedicated to creating a more equitable and sustainable food system in their own backyard. What we sampled: u Sesame Crusted Roussa’s Feta, Vin Cotto, Local Honey u Chilled English Pea Soup, Virginia Crab, Mint, Pinenuts u Egg & Dill Gemelli, Local Rabbit, Olive, Mustard, Parmesan Funnel Cake 16 On the Exhibit Floor: Show, Tell and Taste

More than 140 vendors again transformed Foodservice into the Keurig brews up a hit. New on contract to Premier, Keurig brings most-visited section of the exhibit floor. Few could resist the sheer fun commercial brewers, over 30 of deep fried Twinkies, sips of potent cold-brewed coffee, the creamy brands and 150 varieties of coffee to members for use in in a variety indulgence of Blue Bunny’s Chips Galore ice cream sandwich. The of settings: cafeterias, retail fresh tastes of US Foods’ newest Scoop recipes – exciting takes on locations, doctor’s lounges and beef bacon, maple sweet potato quesadillas, grass-fed beef slider with senior living. heirloom tomato tzatziki sauce - were served up by US Foods Chef Foster Deadman to a never-ending line of eager eaters.

Breaking bread with Vie de France. Rustic StarKist swims to the top. Hand- and demi baguettes, pull-apart breadsticks, On a Mission. Featuring a full line of flour A Dash of No Salt. For 30+ years, Mrs. Dash has been packed pouches of white albacore ficelle, bruschetta, brioche...Vie de France fills and corn tortillas, pre-fried taco shells and kicking up the flavor, sodium-free style. Shown here are tuna mean 100% yield, no drain- the bread basket with every option under the flavored wraps, Mission continues its reign as the Garlic & Herb blend of 20 savory herbs and spices, ing or can opener needed, and Tuscan sun. the world’s leading tortilla manufacturer. and the Original, all-purpose blend. fresh tuna flavor every time. What Transformation Sounds Like (continued from page 15) acute care facilities, while we continued to integrate menus and other Remaining Self Op with a Focus on Food as a Core Competency. tools across all 17 facilities. We measured improvement in our safety, From Riverside Health System: Antoinette “Toni” Watkins MS, RD, LD, quality and service experience, and put cost management programs System Director, Food and Nutrition Services, and Bob Hornsby, into place to standardize purchasing and inventory, reduce waste, and System Director, Supply Chain Management. From Presbyterian enhance retail revenue.” The result is well over $1.1 million in savings Senior Living: Gary S. Toscano, CDM, CFPP, Regional Dining Services since 2013. Support Manager, and Peter Dabbenigno, Executive Director, Glen Meadows Retirement Community Members’ takeaways: “Being independent is the way to go if at all possible.” “Knowing I am on the right path toward strengthening our food service departments at multiple facilities.” “Manage well fiscally and deliver patient satisfaction to stay self-op.” “Very helpful information on things to consider in a conversion from contract to self op.” Riverside’s Journey to Self-Op. Watkins and Hornsby described their system’s 360 degree turnaround from self-operated to outsourced and back, sparked by Premier’s assessment of the foodservice Presbyterian Senior Living (PSL) Brings it Home. With 5,000 contract in 2013 noting lower satisfaction scores, increased staff residents in more than a dozen communities and homes, including turnover and major sanitation and food safety issues. “Using Pre- independent, assisted and skilled living, PSL outsourced foodservice mier/US Foods’ value-added tools, including Ascend, Direct Parent operations in about half its facilities. Toscano and Dabbenigno asked: Incentive, baseline and quarterly reviews, product standardization and “The big question for us was do we continue to outsource or bring the CMA program, we developed a comprehensive plan for enhanced them all in house? The decision to transition under-performing out- food and nutrition services across the system. Commitments were sourced communities to in-house management was based on factors made to build the right team and to utilize technology that helped that included: low resident satisfaction scores, inconsistent contractor us move forward smartly and efficiently with future programs for tele management, low employee engagement, and most important, perfor- nutrition, a system website and kiosk ordering. We put compliance mance issues with food quality, service and sanitation.” and oversight in place to ensure diets were the same across all seven (continued on page 19) 17 Commodities Update A snapshot of the produce market is below. For detailed information on additional commodities, log on to FSDO and click on “Market Update” for new weekly reports.

features is expected to support higher live hog remainder of 2017. prices. BONELESS, SKINLESS BREASTS & CHICKEN LOINS TENDERLOINS: Market for all expected to be BEEF Bone-in and boneless loin prices are expect- down to flat in the near term. 81/19 FINE GRIND: A weaker market, with ed to trade steady to slightly higher through WINGS: Expect jumbo and medium wings to prices edging lower. This is expected to contin- September and early October; loin prices are be up to flat in the near term. The small wing ue into late summer and early fall. expected to move lower starting mid-October. market will be slightly down to flat in the near ROUNDS TENDERS term. PEELED KNUCKLES: They are expected to Prices are flat but will likely align to their BONELESS, SKINLESS THIGHS: Expect this drift lower into early fall. seasonal move lower for the balance of the market to be slightly up to flat in the near term. year in a sawtooth-like manner. INSIDE ROUNDS: The market remains soft. DAIRY There remains more modest downside risk into BUTTS BUTTER: Butter pricing pressure has contin- early fall. Pork butt prices are expected to trade steady ued to subside. Demand remains fairly strong. to slightly higher during September and early Cream is readily available, and production is BOTTOM ROUND FLATS: They are expected to October. advance seasonally into early fall. mostly balanced across the country. EYE OF ROUND: Modest advances are expect- RIBS CHEESE: Overall, domestic demand is fair, ed into early fall. Back ribs and spareribs are expected to and inventories are long. continue their seasonal decline, gradually LOINS moving lower for the balance of the year. SHELL EGGS: Retail and foodservice shell STRIPS: Product availability is expected to egg demand is improving. Expect a steady to exceed demand moving into early fall. Modest BELLIES/BACON up market. Bellies are forecast to decline in price through to moderate declines are expected into PRODUCE November. early October. Higher retail bacon prices have curbed consumer demand, and caused retail- Hurricane Irma’s impact may be seen all TOP BUTTS: The supply for all grades of top ers to scale back on bacon promotions. the way up the East Coast on product and butts outpaced demand, and the market has shipping lanes. On the West Coast, Monte- dropped sharply. Further declines are antici- HAMS rey and San Benito counties experienced pated into late fall. Ham prices continued their gradual move a record-breaking heat wave in early fall, higher, supported by increased domestic and TENDERLOINS: Choice tenders and Select affecting growth, yields, heights and quality of export demand. Prices are expected go slightly melons, blueberries, strawberries, blackberries, somewhat, should start seasonally moving higher in fall, due to retail and foodservice higher. cantaloupes and honeydew melons. Russet demand for spiral hams for the holidays, potatoes pricing will continue to come down RIBS along with increased export demand. in the fall. The imported asparagus market RIBEYES: Seasonal increases should begin TRIM is up considerably, with slow production, as shortly. The trimming complex could see marginal fields have closed due to seasonality. There CHUCKS support over the next month, as the industry continues to be an industry-wide shortage on CHUCK ROLLS: All grades are vulnerable to ramps up for Oktoberfest. Lean 72% trim- Brussels sprouts with a strong market. setback in September and October. mings have more potential upside risk over the APPLES: The Northwest continues to harvest TERES MAJORS: Modest to moderate next month, as lean meats vanish in the form and pack the 2017-2018 apple crop, which declines are anticipated into October. of ham exports to Mexico. includes Gala, Gold and Honeycrisp. Sizing BRISKETS: Expected to trade steady to slightly PICNICS appears to be smaller than last year. Varieties higher the next couple of weeks. If 72% trimming supply diminishes, we may from last season still available are red and see additional strength in picnics – not to Fuji, along with imports on Granny, Fuji and THIN MEATS mention, the upcoming Oktoberfest and fall Braeburn. Prices are expected to rise for the BALL TIPS: The market is expected to drift roast season, which will draw upon the bone- remaining supplies, with the exception of Red lower into early fall. in picnics to support the entire complex. Delicious. FLAP MEAT: All grades of flap declined, with TURKEY PEARS: The Northwest continues to harvest Choice more so. Further declines are expected. The boneless, skinless turkey breast and whole and pack new pear crops. California and FLANK: Modest declines are anticipated as we frozen turkey market is flat as demand will not imported Bartlett, Red Bosc, and butter pears move into the fall months. return until later in the year. are available. The market is steady and quality SKIRT STEAK: The exceedingly higher prices CHICKEN is good. throughout the summer are giving way as the WHOLE CHICKEN & CUT-UP PARTS: ORANGES: Demand for Valencias continues to demand subsides. Small bird demand is still very strong and be strong, even with limited supply. The Choice PORK: Improved pork demand for late Sep- supply continues to be tight. This trend will grade is tightest of all the product. Quality so tember through October (National Pork Month) continue for the near term and possibly the far appears to be good. 18 What Transformation Sounds Like

(continued from page 17) The self-op edge. “Self-operated services clearly ranked higher on all factors as well as lower in operational costs, driving our ultimate decision. With a 60-90 day transition timeline, we depended on Premier’s Foodservice Operational Strategies team to coordinate the process, recruit management and clinical staff, customize menus, and set operational standards for back of house and front of house teams. A critical step was communicating the change to residents and staff with open town hall meetings and ongoing updates.” Benefits of transition to in-house foodservice operations: higher resident and employee satisfaction scores, stable management team, increased adherence to PSL procedures, better control over purchasing and inventory, and lower operating costs. Essential Message. “Many communities feel foodservice is not their core competency and want to wash their hands of it. However, you’re responsible for it in the end, so have your leadership team in place and give them time to build.” Tuna Togarashi, featuring ‘one of the If It is Here, It’s Healthy: Cooking Demonstration greatest fish around’, says Ryan Dodge. Executive Chef Ryan Dodge, Director of Culinary, Life Time Fitness Ingredients: Creds: As the chef of a company that offers a personalized and 6 oz. Supherb Farms Ginger Cilantro Sesame paste scientific approach to long term wellness, Ryan shared a series of 3 Tbsp. Fresh Lime Juice innovatively healthy recipes. 3 Cup Pure Kraft Mayonnaise 6 Lbs. Cross Valley Farms Superfood Slaw with Kohlrabi, Members’ takeaways: Brussels Sprouts, Broccoli, Kale and Red Cabbage ““I’ll take the recipes and modify them further to make them more 1 Cup Sesame Oil patient friendly.” 1 Cup Tamari “Recipes and food samples were a great way to inspire the ½ Cup Fresh Lemon Juice audience.” ½ Cup Fresh Lime Juice “Showed interesting ways to incorporate vegetables in a dish.” 1 Cup Ginger Farms Cilantro Sesame Paste “The Chef was extremely engaging and passionate with his presen- 6 Lbs. Yellow Fin Tuna tation. It was refreshing to see a different perspective coming from 1 ½ Cups Togarashi Seasoning a Health Club and Fitness Organization and how his presentation 12 Each Fresh Avocado was adaptable to all business lines.” 8 Tbsp. Black Sesame Seeds Simply natural. At Life Time, I want to bring people into the café 8 Tbsp. White Sesame Seeds and celebrate the effort they made to go to the gym and work out. We 1 ½ Cups Fresh Green Onions-whites only, sliced use simple ingredients, free of the ‘harmful seven’ – artificial flavors, 1. Whisk paste, lime juice and mayonnaise together until blended sweeteners, preservatives, hormones, bleached flours, GMOs and fats. thoroughly My operation is complex, and we need recipes that require minimal 2. Add Superfood Slaw and mix until fully incorporated labor and prep for a variety of applications, including meals to go, 3. Whisk sesame oil, tamari, fresh lemon and lime juice together grab ‘n go and café dining. until blended thoroughly Breakfast Hash incorporates generous amounts of veggies to 4. Season tuna with togarashi spice promote GI health. Caramelizing Brussels sprouts is key, teasing out 5. Sear tuna with to med raw temperature; Slice thinly the naturally occurring sugar to sweeten the vegetable. Add sweet 6. Slice avocado into 2 halves and slice each half into 4 slices potatoes, caramelized red onions, green onions, nitrate-free bacon, To Serve: ground turkey and organic eggs. 7. Place ½ sliced avocado (4 slices) onto serving dish Chicken & Couscous Bowl, consisting of garlic herb chicken, 8. Thoughtfully place 4 oz. prepared slaw on top of avocado couscous, grilled artichoke, roasted yellow tomato, zucchini, red & 9. Fan 4 oz. seared tuna on top of prepared slaw yellow peppers, red onion, harissa aioli and cilantro garnish. This is a 10. Vigorously shake dressing and drizzle 2 oz. onto seared tuna way to get harissa on the menu, which has a great Italian chimichurri flavor profile. We use US Foods cut veggies and big Israeli couscous 11. Garnish with 1 tsp. each of black and white sesame seeds pearls that are just great fun to work with. and 1 Tbsp. of sliced green onion (whites only) 19 Presorted Standard U.S. Postage P.O. Box 688 PAID Skokie, IL 60076-0688 Palatine, IL Permit No. 972

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Sprouted Red Bibimbap (continued from page 11) Zucchini ½ ounce carrots Mushrooms Blanch zucchini 30-45 seconds and 1 ounce spinach Heat saute pan and add sliced mushrooms. quickly shock in ice water. Drain on towels 1.5 ounces tofu Heat until they begin to give off some liquid to remove excess liquid. 1 ounce edamame and then add 2 tsp. of Korean Vegetable Poached Eggs may be cooked in advance ½ ounce shiitake mushrooms Sauce to the pan, stirring constantly. Remove and held in cold water under refrigeration ½ ounce zucchini mushrooms from heat when they are soft. up to two days. To reheat, carefully lower into 1 poached egg, centered on top Carrots 150 degree water. Top each bowl with 1 Tbs. Gochujang Heat saute pan and add 2 tsp. of Korean InHarvest Sprouted Sienna Red Rice Finishing Sauce. Vegetable Sauce. Quickly add blanched takes approximately 35 minutes to cook in On the side, serve .25 ounce each of kimchi, carrots, and stir carefully to hold their shape. a commercial steamer. Prepare according to and pickled broccoli stems, daikon radish Saute until warm. Remove from heat. package instructions. and kale stems. Edamame To assemble, Nutritional Information per serving Drop edamame into boiling salted water and Arrange each serving as follows: Calories 421 cook 10-15 minutes (depends on product) 4 ounces cooked Sprouted Sienna Red Rice Fat, gram 13.26 (2.65 sat fat) until al dente. OR steam edamame 8-12 in base of bowl Sodium, grams 405.58 minutes. Remove from heat. Arrange in clock-like pattern:

The Premier Solution Center 1-877-777-1552 represents our ongoing commitment for total member satisfaction in striving not only to meet your expectations, but to exceed them...and making sure your voice gets heard. If you have comments, suggestions or questions about Premier VIEWPOINT, feel free to Monday – Friday contact the Vice President of the Premier Foodservice Program, Bob Juerjens via e-mail at 7:00a.m. – 6:00p.m. (CST) [email protected]