Foodservice Designs: RDNs in the Drivers Seat

This product is free for MFNS DPG members.

This webinar was presented live on April 18, 2024.

This session will focus on how the operator/foodservice director can prepare and become involved in foodservice renovations or new construction projects. The dietitian-led design team at Rippe will lead attendees through lessons learned and ways to avoid common challenges during the design process. They will weave in trends they are seeing in both patient services and retail operations as they review two recently completed healthcare/retail projects. These samples will highlight the ability and role of RDNs in renovation and new construction projects that showcase culinary and operational best practices.

This session is a joint presentation between MFNS and Association for Healthcare Foodservice (AHF).

CPE Level: 2
CPEU: 1

Performance Indicators:

• 11.1 Leads or participates in the development of products and or services related to food nutrition, equipment, and systems.
• 13.1 Analyzes designs and monitors foodservice systems to optimize operations.
• 14.3 Applies principles of project management to achieve goals and objectives.

Learning Objectives

• Verbalize the operator's role in foodservice design and why it is important.
• Apply principles of steps to prepare for a project – renovation or major construction.
• Identify lessons learned and challenges to overcome in foodservice design.

Speakers

Christine Guyott, FCSI, RDN

Christine Guyott is an Executive Principal with Rippe Associates, a Minnesota-based foodservice design and consulting firm. She is a registered dietitian with over 30 years of experience in the foodservice industry, including more than 28 with Rippe. Christine heads Rippe’s healthcare design team, which is involved in projects across the country ranging from large academic medical centers to critical access hospitals.

Her contributions to the industry have been recognized with various publications and awards, including FE&S and FER Consultant Awards in 2018 and 2017, and the 2018 AHF Making a Difference Award. And most recently, Christine was awarded with a doctorate of foodservice presented by North American Association of Food Equipment Manufacturers (NAFEM). She is the FCSI Board of Trustees chair, a former AHF board member, and has served on several committees in both organizations for over 10 years.

Rochelle Monahan, MBA, RDN

Rochelle Monahan is a Registered Dietitian with over 10 years of experience in the foodservice industry. She began her career as a dietetic intern at Massachusetts General Hospital where she developed an interest in foodservice management. Her passion for design, which began at a young age, was rekindled during her dietetic internship when she was charged with producing a business plan for a cafeteria renovation. Rochelle enjoyed creating the new layout as a 3D model and thinking through the operational elements of foodservice design.

When she joined Rippe Associates in 2014, Rochelle’s experience in foodservice management and her love of design were merged. She works primarily on healthcare projects where her operational knowledge informs each design. Rochelle enjoys identifying solutions to complex problems and working with clients to understand and achieve their goals. Her greatest satisfaction at work comes from taking a blank canvas and creating a functional and efficient foodservice department.