The mission of Good to Best is to provide healthcare food service and environmental services executives, operators and their teams with vital information, skills and tools needed to be successful in all areas. This educational conference provides leadership training, professional development, and the latest industry updates.

Good to Best, New Jersey


(Topics and times subject to change.)

7:00am – 8:00am


Check-in / Breakfast

8:00am – 8:15am





Conference Host
John Herzog
National Sales Director, DM&A





8:15am – 9:15am


Trends in Retail



Becky Schilling
Editor-in-Chief, Food Management magazine



Serving patients is only half the job of healthcare foodservice operators. In this session, we’ll delve into the ideas, concepts and services that are providing a spark in retail foodservice.

9:15am – 10:15am


Every Kitchen Has Food Waste,Take Control of Yours.



Andrew Shakman
Co-Founder & CEO, LeanPath



To manage your food waste you first have to measure it. How do large scale foodservice kitchens track food waste efficiently? How do they use that data to drive down food waste? And how does that translate into financial savings. Leanpath CEO, Andrew Shakman, explains how foodservice operations around the world are driving down waste, saving money, and having a major, positive impact on the environmentall starting with measurement.

10:15am – 10:45am


Break / Vendor Fair




10:45am – 11:45am

Are You Prepared? How to Create a Regulatory Compliant Disaster Meals Program*



Jo Miller, RDN, MPH
Vice President, Meals for All


Renee Kowal, RDN

Regional Executive, Meals for All




Examine an All Hazards Approaches to Disaster Planning

Examine Dietary Trends & Best Practices for Disaster Feeding

Review Regulations & the New CMS Rule for Disaster Planning

Share Resources for Disaster Planning

Review Emergency Meal & Water Options


11:45am – 12:45pm


Plant-Based Products and Menu*



Chef Mary Locke, CEC, CCA
Corporate Chef, Nestlé Professional




How to implement plant-based products into your facility, their availability, staff training and presentation, signage/labeling, allergens, production and tracking.


12:45pm – 1:30pm






1:30pm – 2:30pm


Human Experience



Robert Gebhardt
Vice President & Director of Human Experience, JLL



Applying employee experience principles to drive greater engagement, reduce turnover and improve productivity.

2:30pm – 3:30pm


Technology, Robotics, and Automation Can Give You the High Tech and Human Touch in Your Operations



Marsha Diamond, MA, RDN

M.Diamond, LLC



Learn about the tools and resources to help you with the labor shortage in today’s world. Develop a roadmap to maintain the quality of your operations with the tools and resources available today.

3:30pm – 4:00pm


Break / Vendor Fair




4:00pm – 5:00pm


Latest in Food Safety / Sanitation / Labeling Spotlight (10 minutes)*



Chef Shawn Bucher, MBA, CEC, CCE, CFE, CCP, CDM, CFPP

Executive Success/Culinary Coach, DM&A


Amanda Wallace

Sales Manager, MedVantage



- Learn to create, implement and follow up on food safety systems

- Explore why food safety programs fail or are never fully accepted

- Understand what you are doing or not doing to set your staff up to fail

5:00pm – 5:30pm


Identifying & Caring for Malnutrition in Your Hospital



Jo Miller, RDN, MPH
Vice President, Meals for All




This session will explain what the prevalence malnutrition audit is and why it is the vital next step to any malnutrition program. Learn how you may be able to implement these into your own organization for improved clinical and financial benefits.




7.5 Total CEUs Pending
(Commission on Dietetic Registration, Certifying Board for Dietary Managers, and American Culinary Foundation)

*Food Safety/Sanitation CEU



Approx. Overall CEUs 7.5
3 Food Safety/Sanitation Units

Venue Map & Directions:

Holiday Inn Hasbrouck Heights-Meadowlands

283 Route 17 South
Hasbrouck Heights, New Jersey 07604
Please click on the link below to make your hotel reservations: