VIEWPOINTThe 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 4 Passion for Excellence and Spirit Awards 5 Top Culinary Award: Matt Cervay executive chef of Geisinger Corporate Foodservice Team 5 Culinary Creations Finalists 6 What Transformation Sounds Like u Susan DeVore 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 Presents New Spins on Plant-Based Recipes u From our Vendors Pile It On, It’s Sandwich Time

10 Sights and Sounds from Breakthroughs 201712 Fall Regional Meetings: Make the Most of Premier’s Value Proposition13 Fall Regional Meeting Schedule16 Great Eats in the Heart of DC u Old Ebbitt Grill u Halfsmoke u Iron Gate

17 On the Exhibit Floor: Show, Tell and Taste18 Commodities Update

I n this issue, join us for an in-depth look and a full bodied flavor of Breakthroughs, a conference that not only starts the conversation, but elevates it to a whole new level.

(see conference highlights pictured on pages 10-11)

The scene: the nation’s capitol, in the midst of a turbulent summer filled with talk of healthcare reformThe players: a record-breaking crowd of more than 4,500 industry leadersThe goal: re-think, re-imagine and re-invent every type of foodservice role Mission accomplished at the Foodservice Forum at 2017 Premier Breakthroughs conference

82% Percentage of Premier members who rated the Foodservice Forum 2017 as 4 or higher (on a scale of 5)

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A soundtrack of pulsating drumbeats and wildly energetic dancers set the tone for an event that hit the right notes all evening long – the table was set for Premier’s 17th annual Culinary Creations Dinner. Join us as we extend the celebration for our superstar lineup of top performers who received well-deserved recognition for a year of ex-traordinary achievements. To the operators, directors, chefs and vendors who represent the best of the best…take a bow and bask in the spotlight. You’ve earned it.

Illuminating Excellence: Celebrated for exceeding expectations in every mean-ingful aspect of their operation: customer satisfaction, cost savings, support of their organization’s mission, participation in the Premier alliance, and personal and profes-sional activities that enrich the communities they serve.

For excellence in Acute Care: Joshua Fels, Banner University Medical Center, Arizona

All-star achievements: Joshua’s numbers add up to an enormously successful year, achieving a 95 percent overall patient sat-isfaction for food quality and service at all hospitals in the system, $1.3 million in sup-ply utilization savings and reduced organiza-tional cost by $500,000. He also grew total net revenue 3.6% over prior year, improved Cost Net of Cash per patient day and per meal, and drove operational efficiencies to grow total meal equivalents by 6.2% over

prior year. Notably, he managed a seamless transition from contract management to self op at two of the facility’s centers. Joshua’s leadership in identifying and training strong team members was also key to his success-ful year: he hired and developed staff in positions including Culinary Manager for re-tail, catering and physician dining as well as a Clinical Nutrition Supervisor, created an internal float pool to eliminate the need for all external temporary staffing, selected and onboarded new culinary directors for Ban-ner Health, and developed a series of new employee recognition awards. In addition to opening two new retail cafes, and adding a catering license for on and offsite functions, he hosted Abbott’s first annual malnutrition conference at Banner.

Leading light in the community: Joshua has earned recognition for his efforts with a number of awards, including Premier’s Healthcare Foodservice Leadership Award in 2016, FSD of the Month from Foodservice Director Magazine, Exceptional Leadership during Tucson transition, and Exceptional Leadership of Culinary Discipline Team. The community benefits from Joshua’s enthusi-astic participation in everything from chef demos at the local fair to serving as assis-tant coach for his son’s basketball team.

For excellence in Continuum of Care: Jonathan Williams, Lakeview Village, Kansas

All-star achievements: A four year member of the Premier program, Jonathan’s 84 percent utilization of CMAs earned him savings that he used to enhance product quality and expand menu offerings at Lakeview Village, with two to three entrees, 16 always available entrees and 14 sides available daily. His menus are designed with health and heart in mind, featuring seasonal, heart-healthy and lower-sodium items as well as residents’ favorites. He was instrumental in working with the University of Kansas Medical Center on a lifestyle change and Mediterranean diet program to delay or prevent Alzheimer’s Disease, the first senior living community to do so. Jonathan keeps satisfaction high by involving his residents

in semi-annual food shows, where their feedback directly impacts the development of the next menu rotation; and conducts an annual resident survey where trends are noted and action taken for improvement. An Elegant Dining program, consisting of wine from local vineyards, paired with gourmet food options, and accompanied by harp music in the background, has won deservedly rave reviews. Environmentally responsible, Jonathan partnered with local Amish farmers on items specifically grown for use in Lakeview’s dining facilities, and is working toward a goal of 100 percent sustainable seafood usage with the Monte-rey Bay Aquarium Society’s Seafood Watch Partnership program. Jonathan also lent his skills to assist with two $250,000 remodel-ing projects to update some of the facility’s oldest dining rooms.

Leading light in the community: Jonathan promotes the local culinary scene by serving as a Certified BBQ judge for the Kansas City BBQ Society as a Certified BBQ judge and Contest Representative. Among the numer-ous charitable events, Jonathan spearheads for nursing home residents are an annual outing to a local farm and hosting of their holiday party. Additionally, his involvement in Kansas City Zoo’s annual fund raiser created dishes that held their own along-side those from KC’s best restaurants.

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Star Power: Top Chefs and Foodservice Directors Mix it Up at 2017 Culinary Creations Dinner

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For excellence in Education: Hal Brown, University of Northern Colorado, Colorado

All-star achievements: Hal has always been around food, whether it’s farming, growing and producing it, cooking or managing it... or just enjoying eating it! He’s been at the University of Northern Colorado for over 25 years, beginning as a student working in Dining Services in 1982, and received his Bachelor of Arts degree in Food and Nutrition with emphasis in Food Service Management in 1987. As the current Director of Dining Services for UNC, he provides leadership to the Residential Board Plan, responsible for dishing up around one million meals annually in Holmes Dining Hall, Tobey-Ken-del Dining Room, the University Center Food Court and Bears Bistro. Hal also manages multiple retail dining operations featuring both national and in-house brands, campus snacks and beverage vending, concessions, UNC catering, and Senior Meals for the Weld County Area Agency on Aging. Hal has max-imized the value of the Premier program at UNC throughout his tenure, helping ensure the Direct Parent Incentive has been earned every year since inception.

Leading light in the community: Hal served as Treasurer, Vice President and President for his local National Association of College and University Food Services (NACUFS) region. A certified Food Management Professional, Hal also participates on the Premier College and University Committee.

For excellence in Nutrition: Sandra Allen, Banner University Medical Center, Arizona

All-star achievements: Sandra’s leadership helped Banner achieve a soaring performance for Employee Engagement, Leadership Effectiveness, and Employee Culture, at or above the 90th percentile based on national healthcare norms. She created a new program to allow internal employees with a dietetics degree to complete clinical rotations through a distance internship program at Banner Hospitals. Another important success was development of a detailed gap analysis with site visits, time studies and policy review, enabling a Banner facility to transition from contract management to self-operated. Sandra also implemented the BUMP-UP Project, allowing registered dietitians (RDs) to provide evidence-based practice of vol-ume based tube feeding in the critical care setting. Equally at home with the business side of nutrition, Sandra developed a plan to establish menus, financials and staffing for two new Cafes opened on the campus in 2016. She tackled crisis preparation from the clinical nutrition perspective, planning for a facility-wide power shutdown that im-pacted culinary processes and workflow; an emergency menu was developed. Collaborat-ing with Culinary department, Sandra helped host quarterly Farmer’s Markets, featuring healthy recipes and food demos.

Leading light in the community: Sandra’s high-profile presence in the nutrition space includes participation as a Clinical Precep-tor for Maricopa County Dietetic Internship Ranking Committee, support of the Arizona

Dietetic Internship Director’s semi-annual meetings, clinical nutrition leader for the Arizona State University Internship and 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: Ron’s stellar stats include a steady growth through the Premier program from $10.9M to $14.8M in three years, with a boost in CMA utilization from 56 to 67 percent, a consolidation of SKUs, and a 2.5 percent reduction in food costs for the past two years. A tireless champion for environmentally responsible purchasing, Ron heads the SSA Team for sustainability in energy, paper and disposables, recycling, palm oil, humane treatment of livestock and sustainable seafood.

Leading light in the community: One of Ron’s greatest accomplishments was the coordination of the Fall Feast which helped feed 11,000 homeless and underserved residents of Denver and Cincinnati. He also earned the 2017 “Make a Difference” Award within Service Systems Associates. As a Board Member for the Equine Partnership, which provides horse therapy for children with physical and mental disabilities, he helped the organization achieve its most successful year for quality care and fiscal responsibility. Ron also serves on the Seafood Watch Foodservice Committee with Monterey Bay Aquarium and as a member of the Roundtable for Sustainable Palm Oil.

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Passion for Excellence and Spirit AwardsHonoring people who exemplify the values of those who have meant a great deal to the Premier Foodservice Program.

Read more about these extra special suppliers and members and why they were selected by Joan and her team, below.

Passion for Excellence in honor of John Cabot. Awarded to suppliers who reflect the characteristics of the late US Foods senior vice president, who was “always willing to get on a plane and fly across the country to help a member in need,” remembered Joan Ralph, Group Vice President, Premier.

2017 winner: Harold Fowler from US Foods, for personally driving more than $100 million in Premier growth. A tremen-dous supporter of the foodservice program, he has been all over the country helping members and US Foods staff clearly under-stand our program with U.S. Communities. He’s also taken the lead in promoting US Foods ABDM team across all sponsor of affiliate programs. Joan praised his “positive energy, care for the customer and ability to collaborate with everyone…Harold is a true gentleman that everyone appreciates working with.”

Harold Fowler joins the stellar list of winners recognized for sharing John Cabot’s passion for excellence, which includes: 2008, Ralph Pritchard, CBORD; 2009, Jim Mazur, US Foods; 2010, Kathy Wilson Gold, Campbell’s; 2011, John Hall, Diamond Crystal; 2012, Suzanne Wiggins, US Foods; 2013, Rob Burkart, US Foods; 2014, Ron Tipton, Jennie-O; 2015, Cindy Parker, Basic American Foods; and 2016, Jim McCartney, Tyson.

FinalistsSteve Applegate, Smucker’s, for his successful work on a huge conversion challenge. Steve worked tirelessly to ensure timely and accurate communication, plan for a seamless product transition and provide brand education and awareness to ensure members chose the optimal product alter-native while minimizing disruptions in ser-vice. His passion and energy for Smucker’s products continues to drive member value.

Dave Poe, US Foods, for his outstanding work as a business partner, continually iden-tifying collaborative solutions to provide

Harold Fowler

exceptional value to both members and suppliers.

Mark Ricks, Gordon Food Service, was recognized for the second year in a row – and rightly so – for his exemplary support of the Premier program. Having already made raving fans of his customers, Mark continues to seek ways to assist members in meeting their goals.

Brenda Smith, Rich Products, for her devel-opment of market intelligence to educate members on health and wellness concerns, product opportunities and product solutions to address operational challenges…all while championing their companies’ mission and story. Brenda also works collaboratively with other CMA partners to create cross category menu solutions, with a member-first focus.

Spirit Award, in honor of the late Suzanne Alfrets, a 2014 Illuminating Excellence winner from White Memorial and beloved Premier member and friend. “She was one of the most unique individuals to ever cross our path,” said Joan. “Sue was passionate about her hospital, patients, employees, other Premier members, suppliers…and she left us way too soon.”

2017 winner: Uttam Barua from Joint Services, “exemplifies Sue’s spirit and passion in every way possible, from a willing-ness to try new things, and leaving no stone unturned in taking care of their customers, whether it’s Monday to Friday or midnight on

Saturday.” A strong leader, Uttam educates others on the value of participating with Pre-mier, and is “incredibly genuine with a great sense of humor, a true delight to be around.”

FinalistsCraig Mombert Executive Chef, Davidson College, a founding member of Premier’s Culinary Committee, has used his culinary passion to assist with the development of recipes and menu items for high-profile concepts such as CHOICE 365, Market Fresh Deli and Twisted Bliss Smoothies.

Matt Cervay, System Executive Chef, Geisinger Health System, is also a founding member of Premier’s Culinary Committee, and the first Premier member chef to conduct a food demo at the 2015 Breakthroughs conference. As a member of the Culinary Committee, he has been instrumental in the development and refresh of numerous Premier Concepts including Fresco Grille, CHOICE 365, Market Fresh Deli and PFK Asian Kitchen.

Mike Manion, GolfNow, is a tremendous advocate and strong proponent for the pro-gram, responsible for bringing on hundreds of members. Mike has been a knowledge-able and enthusiastic resource for Premier’s team as they focus on driving increased success in commercial markets.

Gerry Remer, Yale University, a much valued member of the College & University com-mittee over the years, continually pushes Premier to think outside the box to meet the growing needs of members. She is a thought leader in the space of sustainabil-ity, clean products and balancing cost and quality components for her students and our program. Gerry’s collaboration with peers in C&U and healthcare has helped Premier continue to grow and succeed.

Bob Toth, Quabbin Valley Health Care, never misses a regional meeting, and is always up front participating and contributing. A seasoned veteran, he is nonetheless more engaging and enthusiastic than members just starting out. Bob also serves as mentor to new members, guiding them toward suc-cess in their careers.

Helen White, Carmel Valley Manor, a strong presence and contributor at our regional meetings, with a real passion for caring for her residents.

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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

Jacques Wilson, executive chef, El Camino Hospital, California, for Wakame Salmon Bowl

Maureen Brooker, chef/assistant manager, Adrian Dominican Sisters, Michigan, Nevada, for Sesame Lime Shrimp Bowl

Genie Gunn, food and nutrition manager, Verner Center for Learning, North Carolina, for Sprouted Red Bibimbap (see page 11)

Rounding out the top ten for Culinary award:Bruce Parker, Corporate Retail Manager, Aurora Health Care, WisconsinCandace Cox, Food Service Director, Morning Pointe Franklin, TennesseeJohn P. Zamora, Chef de Cuisine, University Towers Kitchen of Aztec Shops Ltd, SDSU, CaliforniaKathleen Paxson, Executive Chef, Grandview Medical Center of Kettering Health Network, OhioLyndon Espiritu, Executive Chef, North Shore University Hospital, New YorkSaul Lopez, Chef de Cuisine, The Gardens/SDSU Dining of Aztec Shops Ltd, SDSU, California

Congratulations to These Winning Suppliers Tyson Foods – Legacy Award for supporting Premier members through exceptional local customer service and engagement and commitment to lower costs. Perdue Foods – Horizon Award for displaying the same qualities as Legacy Award recipients, but with less tenure.Butter Buds, CSM Bakery Solutions, InHarvest, Schwan’s Food Service, Trident Seafoods – Culinary Clinic Top Team Award, as judged by the members.Chris Pasciuto, CSM Bakery Solutions and Jason Ziobrowski, InHarvest – 2016 Culinary Clinic Top Chefs, as judged by the members.Tyson - Creative Marketing Award for its innova-tive online “Virtual Binder” incorporating current market trends, product applications, recipes and resources to create plug and play solutions across multiple product categories. Par-Way Tryson and Vie de France Yamazaki, Inc. - Zenith Award for overall program value that deliv-ers results in excess of Premier baseline targets.

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In addition, Premier recognized ten Illuminating Excellence finalists:Geisinger Corporate Food Service Team, Geisinger Health System, Pennsylvania

Jennifer Hall, Directory of Dietary Services/Purchasing, El Paso Behavorial Health of Texas

Julie Favre, Foodservice Director, Westminster Palms, Florida

Kim Smith, Director of Dining Services, Senior Living Residence in Massachusetts

Michael Zadroga, Manager Food & Nutrition, St. Joseph Hospital North, Florida

Nicci Rivetti, Foods Service Manager, Salt Lake Community College, Utah

Richard Fields, Foodservice Director, Carthage Area Hospital, New York

Tammy Barr, Director of Food & Nutrition Services, CaroMont Regional Medical Center, Gaston Memorial Hospital, North Carolina

Tina Banning, Manager of Culinary Nutrition & Care, Indu Raj Soin Medical Center & Green Memorial Hospital of Kettering Health Network, Ohio

Wendy McCarthy, Director of Dietary, Elderwood at Grand Island, New York

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Susan DeVore Creds: President and CEO, Premier Inc., since 2013

For years we’ve been singing to the tune of the ACA, and now the sheet music has been scattered. But the same four trends will continue to play: ETotal cost management. For more than a decade, we’ve been trying to bend the cost curve, but that is not enough. We need a new approach to cost man-

agement. For example, Oklahoma, a conservative state that didn’t expand Medicaid, left 17 percent of their population uninsured and now plans to cut Medicaid by 25 percent. As a result, 56 percent of providers are operating at a loss, and seven hospitals are at risk of closing their doors. The current slate of solutions, however, are aimed at helping insurers, not providers.

Premier’s take: We will focus and fix it ourselves by driving clinical transformation across the system and bring real consistency to patient care. We’ll continue to work tirelessly for best in class pricing, cross-continuum analytics, and technologies that help us identify variations in cost and quality, with programs like Ascend, Quest and population health. E Growth of value based payments. Best prescription for lower costs and better outcomes. It enables providers to work as a team holistically, something that can’t be done in a fee for service world. Geisinger’s comprehensive coordinated care center formed in 2012 pairs patients with a team and resources that works for their complex needs. In a fee for service world, Geisinger would suffer losses, but this model makes it possible to do the right thing and save costs.

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 be on your terms or timetable and you won’t keep the savings it generates. Our members have 100 percent success rate in applying for Medicare shared savings programs, and reap more benefits than others. We need to keep building infrastructure to assume risk across the continuum; learn how to really put payer data to work; and focus on delivering team-based care…and we need to do it all now. E Increasing physician alignment. We have an important opportunity to work with physicians in understanding and managing value-based care. But a full 50 percent of physicians have never even heard of MACRA, a program that’s going to affect their revenues in the near future. Of those familiar with MACRA, 80 percent were con-sidering joining a larger organization to help them share risk. Others are jumping into the fray to take control, from professional practice management companies to insurers to private equity firms, who are luring physicians with long-term incentives.

Premier’s take: If physicians don’t hear from you and learn what you have to offer to manage their uncertain future, they will turn away from you, and economic returns will not go to providers or patients.

We need to build the same industry-leading services for physicians that helped our member health systems outperform their peers. By aligning priorities, integrating clinical models and bringing shared interests together, we can differentiate quality and cost of care across the network.E Healthy pharma markets. We’re not just paying for innovation, but paying more for older, commonplace drugs and branded prod-ucts that lack competition. These costs affect us all because prices should reflect the value being delivered. More companies will move in this direction as incentives shift toward long term savings.

Premier’s take: We can be an honest broker for lower costs for our members and create healthy markets for suppliers. We’ll help drive regulatory change, create competition by advancing the use of gener-ics and therapeutic equivalents, continue to support a provider-led integrated pharmacy approach that’s rooted in patient-centered population health, and lead the way in implementing risk-based value contracts.

Essential Message: While the future of healthcare policy can be hard to predict, the future of our healthcare system is clear. Consumers want convenience, information and affordability.

Score Another Win for Peyton Manning @ Breakthroughs. Creds: Two-time Super Bowl-winning Quarterback and Five-time NFL MVP

A dozen lessons from one of foot-ball’s most indomitable leaders:

1. Like the best quarterbacks, you need to adapt and respond to changing rules, master complex plays, anticipate the next move and analyze your opponent.

2. Your results are directly proportionate to the skill and effort you put into leading your team. They need help, hope and a belief in what they can accomplish together. Know and understand the members of your team and what makes them tick. Even in the most dire circum-stances, leaders can move people.

3. Leadership is no longer about muscle but about mastering the art of persuasion. Struggling for collective goals, celebrating team wins, competing in a grueling but exhilarating profession, learning to man-age hardships, is all part of how you earn the mantle of leadership.

4. Master the art of inquiry. Ask the right questions of the right people at the right time. We all talk more than we listen, but leaders ask questions, knowing it’s not a sign of weakness.

5. Be willing to commit to something inherently uncomfortable. Will you be a champion of hope or an apostle of doubt?

6. Be prepared to pivot and change strategy without changing your vision. Be nimble enough to react to whatever the market throws at you. Approach setbacks as catalysts. Be ready to mothball your old ways of thinking.

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What Transformation Sounds Like

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7. Everyone needs a detailed game plan, with accountability clearly marked, to move the chains down the field. Dogged preparation was the key to my success. I treated every practice as a game to make sure I wasn’t overwhelmed on Sunday afternoon.

8. Your personal goals should be directly aligned with your team and company goals. A great teammate puts the interests of the team before themselves.

9. Set stretch goals. Prepare for a wide range of inevitabilities and put in extraordinary effort to manage them effectively. Be ready to abandon old routines to reap new results. Learn which personal strengths you can lean on and put into play.

10. Honestly and regularly measure yourself, your team, the competitive landscape.

11. There is no over estimating the power of attitude. As leaders, you’re either all in or all out. Focus on the small wins while you’re ramping up for the more important ones.

12. Be visible. When my teammates saw me pushing through excruciating rehab, working it in the weight room despite not playing for weeks, taking notes at team meetings, it set expectations and they rallied around me.

Essential Message. No matter how spectacular you may be at your craft, it is the power of your team that makes it possible to achieve remarkable results and allows you to stand at your personal mountain top.

Randi Zuckerberg makes the most of her face time with Premier members.Creds: Entrepreneur, investor, 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, and you need to differentiate.E People were required to use their real names and identities. That was unusual in 2004, but we had seen how anonymity online resulted in people becoming the worst versions of themselves. We knew people would behave better if their real name and photo was attached.E We focused on our own internal culture. Many companies think about what’s next, always facing outwards. We were focused inwards, concentrating on defining our mission and recruiting the best talent. To keep the culture thriving, we did hackathons, where you had to work on a passion project unrelated to your day job for 12 straight hours. That created an environment where people were not afraid

to look silly or stupid. Out of that came my idea for a 24-hour news network, now known as Facebook Live, but no one wanted to watch it at the time. It wasn’t until Katy Perry wanted to use it to launch her world tour that it really began. Today it’s a feature on 1.5 billion phones around the world.

Relationship with technology – it’s complicated. It’s incredible when you think about all the power you have in your hand with a touch of the button, but it’s a catch 22. We’ve been given an enor-mous gift but if you delegate this task to an intern, realize they’re sharing your message to the world. You can tell your story to every-one, but you have to have a thick skin and be prepared for the many 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 leader, you have to re-learn everything to succeed in a digital world. You have to get comfortable with failure and be open to trying many things – what you least expect to succeed, will.

Think of yourself as a media company. If you reach even one person online, you are a media company, and you must think about your content, your expertise, your voice, your mission statement, your behind-the-scenes story. But also realize you’re giving up control to a community.

Unplug to refresh. You don’t have the big ideas when you’re glued to the screen 24/7 answering emails and texting. There’s now an entire industry around this phenomenon.

Essential Message. Act like an entrepreneur and think like a media company. Be the most interesting person in your field, every one of you is a micro expert in something. Carve out creative time in your company, hold your own hackathon. Fail fast and use data to turn it into a win. Finally, since you can’t do everything right every day, pick three to focus on: work, sleep, family, friends, fitness, etc.

Karl Rove and Tom Daschle square off for an insightful look at the political landscape.Creds: Iconic political strategist and former Senate Majority Leader At the heart of the healthcare debate. “The real divide is in defining the role of government, should it be more or less? And we need to draw a distinction between cost shifting and cost sharing. Right now we are just shifting costs onto the consumers, providers, hospitals and states.” - Daschle

Change we can all agree on. “If the Affordable Care Act has taught us anything, it is that partisan legislation passed without any buy-in from the other side is not going to last. Ultimately if we’re going to

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IN THE NEWS

Always Welcome at our Table… Washington Post Attends the Culinary Creations Dinner.Intrigued by the intersection of culinary creativity and nutrition at unexpected venues such as hospitals and day care centers, the Washington Post showed up for first-time coverage of Premier’s Culinary Creations dinner. Some of the most memorable quotes from the extensive article include:E “I think real food can be exciting. If you use real ingredients, you can bring out the flavors of those ingredients without adding a lot of extra sodium and sugar,” said Premier member Genie Gunn. Adds Premier member Maureen Brooker: “You don’t have to add fat to get good flavor. In place of salt, you can use fresh herbs or flavored oils.” E On his winning Santa Fe breakfast bowl, which is built on a farro base, and includes black beans and fresh vegetables with a fried egg on top, member Matt Cervay noted: “I wanted to introduce a breakfast twist. Breakfast is really important, at hospitals especially.” On reconfiguring hospital menus to reflect seasonal purchasing and scratch preparation, he said: “It’s about really taking stuff that people already like, looking at it a little differently and figuring out how we can source better ingredients. In doing so it’ll reduce the fat, calories and sodium overall. It takes a little bit of effort and focus. Food is medicine. If you eat right and give your body what you need, you feel better.” E Member Jacques Wilson, whose wakame salmon bowl was a finalist in the Culinary Creations competition, said he worked at hotels and resorts for decades and decided to switch to health care in 2002 because he wanted to make a difference. On the push for nutritious meals, he said: “I think health care led the charge.”To read the entire article: https://www.washingtonpost.com/lifestyle/food/hospi-tals-arent-where-you-expect-to-find-healthy-creative-food-but-why-not/2017/06/29/c2a727f4-5ccf-11e7-a9f6-7c3296387341_story.html?utm_ter-m=.6946c9fea6af

A Celebration of Innovation. Honoring industry-leading healthcare advancements and supplier commitment to innovation, the Innovation Celebration featured next-generation healthcare products to support critical medical needs,

including diabetes retinal screening, wound care management, stroke prevention and detection of bladder cancer. In ad-dition, a new segment of the event was devoted to honoring entrepreneurial

companies that are designing innovative strategies to accelerate change in the healthcare industry. “The Innovation Celebration helps to fuel the pace of change in healthcare by bringing together forward-thinking innovators with industry- leading experts nationwide,” said Michael J. Alkire, chief operating officer of Premier. “This event honors visionary disruptors that have created breakthrough medical inven-tions to improve care quality while reducing total costs. We’re thrilled to provide a plat-form that exposes these new solutions that accelerate healthcare transformation and achieve our shared goal of improving the health of communities.” For more informa-tion, including a video of the products recognized, visit: http://breakthroughs.pre-mierinc.com/innovation-celebration-2017/

Another Step Forward for Environmentally Preferred Purchasing.Premier has partnered with MindClick Inc., a leader in supply chain sustainability solutions, to integrate critical environmental impact data for medical and non-medical products into the purchasing process for hospitals, health systems and other provider organizations. “A recognized leader in envi-ronmental excellence, Premier continues to set the bar in the industry for its commit-ment to EPP and sustainable healthcare practices,” said David Hargraves, senior vice president of supply chain at Premier. “Combining Premier’s technologies with MindClick’s robust medical and non-med-ical product environmental performance analytics will empower our members to use environmentally-friendly, high-quality, high-value products and devices to better serve their communities.”

Premier Member Ron DeSantis Presents New Spins on Plant-Based Recipes at Tastes of the World Conference.Yale executive chef Ron DeSantis gave a lively talk on the changing scene of edible plants at University of Massachusetts’ 23rd annual Tastes of the World chef culinary conference. He cited the robust food culture at Yale, from students’ pop up food trucks to the Reality Bites program for graduating

seniors, and the lifelong connections made among students and staff at the university’s dining halls. DeSantis, a passionate advocate of sustainable, healthy cooking, discussed the responsibility of chefs to drive menu design that celebrates produce, and places meat and poultry as co-stars. His ad-vice for winning diners over to plant-centric dining: “Make it bigger bolder authentic, give them something to talk about. We always have interesting, fresh, delicious vegetables on the menu. We also take our students to the farm, where they hear firsthand about the challenges of being a farmer, and walk away with a new appreciation.” He urged attendees not to waste imperfect produce such as crooked cucumber, tomatoes with spots and blemishes, carrots of both red and green and failed lemons – all useable and delicious. Also on his list of produce items due for their turn in the spotlight: green garbanzos, demicotte squash, Roman-esco, brocoleaf, radish leaves, kelp, seaweed and jackfruit.

From our VendorsPile It On, It’s Sandwich Time.Educate and inspire guests about seafood as a sandwich ingredient with Chicken of the Sea’s toolkit for healthcare food-service. An array of tools to help operators promote healthier, seafood- based sandwich-es on the menu, including: posters, serving cards for patient tray and room service, handouts for community wellness classes, health fairs and nutrition outreach, Today’s Catch cards, and seafood sandwich recipes. Download the free toolkit here https://chick-enofthesea.com/uploads/pdf/8873_COSI_NationalSandwichMonthKit.pdf

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Sprouted Red BibimbapFor a copy of all the winning bowl recipes, contact Chris Schude, chris_schude@premierinc.com

Note: Every component of this bowl may be prepared in advance.

20 ounces (raw) InHarvest Sprouted Sienna Red Rice, cooked6 ounces julienned carrot, blanched and shocked6 ounces sliced fresh shiitake mushroom caps24 cups (approx. 1.5 #) fresh spinach4 cloves garlic, sliced thin24 ounces Extra Firm Tofu (see sub recipe for marinade)12 ounces Shelled Edamame4 slender zucchini squash, spiral cut or julienned12 medium (1.5 oz) eggs, poached (see instructions for holding)Korean Vegetable Sauce (sub recipe)4 ounces commercially prepared Kimchi 6 ounces short batonnete of Daikon Radish (Pickled – sub recipe)6 ounces peeled and sliced Broccoli stems (Pickled – sub recipe)6 ounces diagonally sliced Red Kale stems (Pickled – sub recipe)Gochujang Finishing Sauce (sub recipe)

Instructions3-5 days ahead, pickle the garnishing vegetables:For Pickled Daikon Radish:1 clove garlic, minced½ cup Rice Vinegar½ tsp. sugar½ tsp. sesame oil3 Tbsp. Gochujang (Korean Red Pepper Sauce)Mix well. Add raw Daikon, cover and refriger-ate overnight. Keeps very well 5 days.

For Pickled Broccoli Stems:Peel and slice broccoli stems in ¼” slices. Blanch one minute and shock. Set aside.Mix: 2 Tbsp. sugar½ tsp. salt½ tsp. black pepper½ tsp. garlic powder4 ounces warm water4 ounces rice vinegarStir brine well, dissolving salt and sugar.

Add blanched broccoli stems, submerge.Refrigerate 12 hours. Texture stays crisp 3 days, although color is best the next day.

Pickled Kale Stems (also excellent for Collard and Chard Stems)Trim and slice ¼” on the diagonal the Kale stems. Blanch 1 minute and shock. Set aside.In small sauce pan, combine:½ cup cider vinegar½ cup water2 Tablespoons sugar4 cloves garlic, smashed2 bay leaves1 tsp. red chili flakes¼ tsp saltCook two minutes at a simmer. Remove from heat, cool to room temperature.Add stems and mix well.May be eaten right away but better the next day. Will keep refrigerated up to one month.

Gochujang Finishing Sauce2 ounces Gochujang paste2 tsp. sesame oil1 Tbsp. brown sugar2 Tbsp water2 Tbsp roasted sesame seeds3 tsp vinegar2 tsp. minced fresh garlicCombine all ingredients and cover refrigerated until service.

Korean Vegetable Sauce (used here for mushrooms and carrots)Combine:1 tsp. minced garlic1 Tbsp. chopped green onions2 ounces sesame oil2 tsp. salt2 tsp. honey½ tsp. freshly ground black pepperKeep refrigerated until ready to use.

Gochujang Baked TofuPrepare tofu by draining and patting dry.

Cut each block into 4 horizontal slices.Cut each slice into 4 slices (or match slice length to your bowl).Line a rack with 4-6 layers of paper toweling, and place slices on towels. Cover with more toweling, place sheet pan on top and weigh down the pan with cans or a pan of water. Let sit 20 minutes (or refrigerate up to overnight).

Red Marinade8 Tbsp. Gochujang paste4 Tbsp. honey2 tsp. soy sauce¼ tsp. salt3 Tbsp. lime juice

Combine Marinade ingredients and spread half the mixture on parchment-lined sheet pan. Place prepared tofu onto marinade, leaving space between slices. Spread remaining marinade onto tofu. Pan may be wrapped and refrigerated up to overnight if desired. When ready to bake, preheat oven to 350 degrees, and bake 25-40 minutes. The longer it bakes, the denser the texture. Remove when edges are dark brown.

Sauteed Garlic SpinachHeat 2 tsp olive oil in large saute pan. Add 4 cloves thinly sliced garlic, and stir constantly. When garlic begins to change color, add the spinach (it may not all fit at first). Splash spinach with 2 – 3 ounces of water to help it steam. Transfer from pan to colander when wilted. Let drain briefly at room temperature or hold in refrigerator.

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“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 – 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 – even the stems you saved from the trash - and offer your diners an authentic experience.” – Genie Gunn

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Sights and Sounds from Breakthroughs 2017

Photos courtesy of Stan Hodes, Baptist Health South Florida

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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.

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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

Fall Regional Meetings: Make the Most of Premier’s Value PropositionWhat’s on your calendar this fall? Be sure and make room for the

newest round of Premier regional foodservice meetings, coming to a city near you. Foodservice directors for hospitals, nursing homes, senior living facilities, colleges and universities, K-12 schools or commercial organizations will all find savings ideas and a wealth of information to keep you at the forefront of your field.

You’ll learn about the huge value proposition offered by the Premier foodservice program to members, and the integrated offerings that make the program unique in the marketplace. However, unless members take an active role in quilting together the program layers, there could be missed saving or revenue opportunities. Most members have achieved the first layer of savings on food costs offered through the program but face additional demands from the executive suite for more cost savings and revenues. Unless members become creative and take advantage of this integrated program, success will be elusive. By attending this meeting, you will learn how

to make your results stellar.Consider our one-day meeting a stepping stone to understanding

how the program can work for you. We’ll ask – and answer – import-ant questions, including: E Where are the best savings found?E How can you become a top notch performer and show your value to your organization?E Who are the key players to make your program successful and how can you work together?E What results can be achieved by taking an active role?

You’ll walk away with a deeper and more meaningful under-standing of the many benefits of the industry’s leading foodservice program. Sign up now at premier.eventready.com/events/ RegionalMeeting2017 or @ Premier Connect to prepare for a profitable 2018.

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Regional Meeting ScheduleLocation Date Location

Memphis 10/25/2017 US Foods Memphis Division 5900 East Holmes Road Memphis, TN 38141

Metro NY 10/3/2017 US Foods Metro NY 1051 Amboy Avenue Perth Amboy, NJ 08861

Miami 10/11/2017 Westin Hotel - Fort Lauderdale 400 Corporate Drive 76 Fort Lauderdale, FL 33334

Milwaukee 10/17/2017 Four Points by Sheraton Milwaukee North Shore 8900 North Kildeer Court Brown Deer, WI 53209 375 South Moorland Road Brookfield, WI 53005

Minneapolis / 10/5/2017 Plymouth Creek CenterMinnesota 14800 34th Avenue North Plymouth, MN 55447 (763) 509-5280

New Jersey / 9/19/2017 US Foods SwedesboroPhilly 300 Berkeley Drive Swedesboro, NJ 08085

Jackson 9/20/2017 Sheraton Metairie 4 Galleria Boulevard Metairie, LA 70001

Phoenix 10/10/2017 Scottsdale Plaza Resort 7200 North Scottsdale Road Scottsdale, AZ 85253

Pittsburgh/ 10/24/2017 Rivers CasinoGreensburg 777 Casino Drive Pittsburgh, PA 15601

Portland 11/15/2017 Sheraton Portland Airport Hotel 8235 NE Airport Way Portland, OR 97220

Raleigh 9/28/2017 US Foods 1500 NC Highway 39 Zebulon, NC 27597

San Francisco 9/27/2017 San Ramon Marriott 2600 Bishop Drive San Ramon, CA 94583

St. Louis 10/4/2017 Orlando’s Event Center 2050 Dorsett Village Maryland Heights, MO 63043 (314) 453-9000

Tampa 10/10/2017 T. Pepin’s Hospitality Centre 4121 North 50th Street Tampa, FL 33610

Location Date Location

Albany 10/24/2017 Mallozzi’s Banquet & Ballrooms 1930 Curry Road Schenectady, NY 12303

Boston 11/14/2017 Crowne Plaza 15 Middlesex Canal Park Road Woburn, MA 01801

Buffalo 11/2/2017 Salvatore’s Italian Gardens 6461 Transit Road Depew, NY 14043

Charlotte 9/27/2017 Gastonia Conference Center 145 Dr. Martin Luther King Jr. Way Gastonia, NC 28052

Chicago 11/8/2017 The Garlands 1000 Garland Lane Barrington, IL 60010 (847) 304-1996

Cincinnati 10/24/2017 Manor House 7440 Mason-Montgomery Road Mason, OH 45040 (513) 459-0177

Cleveland 10/11/2017 Hilton Garden Inn 8971 Wilcox Drive Twinsburg OH 44087

Southern 10/25/2017 Hilton Orange County California Costa Mesa 3050 Bristol Street Costa Mesa, CA 92626

Dallas 10/5/2017 Hyatt Place 5101 N President George Bush Hwy. Dallas, TX 75040

Detroit 10/12/2017 DoubleTree by Hilton Detroit - Novi 42100 Crescent Boulevard Novi, MI 48375

Fargo 10/4/2017 Delta by Marriott(Grand Forks) 1635 42nd Street S Fargo, ND 58103

Indianapolis 11/7/2017 The Wellington Fishers Banquet & Conference Center 9775 North by Northeast Boulevard Fishers, IN 46037 (317) 333-6957

Kansas City 11/9/2017 US Foods 16805 College Boulevard Lenexa, KS 66219 (913) 907-3541

Manassas 10/17/2017 Wyndham Garden Manassas 10800 Vendor Lane Manassas, VA 20109

Lincoln / Omaha 11/1/2017 Mid-America Center 1 Arena Way Council Bluffs, IA 51501

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What Transformation Sounds Like(continued from page 7)

make this permanent, it needs to be bipartisan too. There’s a myth that Democrats and Republicans can’t work together on healthcare. We have done so successfully on several initiatives, including community health centers - a real bipartisan effort - and Medicare parts C and D, which involved a phenomenal job of risk sharing. Now, population health is one of the most important efforts we can collaborate on.” - Daschle

“We keep looking for just one thing, but in healthcare there’s not just one thing. If I had to pick the most important thing to change, though, I’d pick transparency. It was eye opening when we examined the costs and outcomes of the 20 most common procedures at Milwaukee-area hospitals, and found the costs varied by as much as 300 to 400 percent, with no bearing on the outcome. I want to 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 requires no change in government policy.” - Rove

US healthcare outcomes vs the world. “Our system today doesn’t put patients at the center, and we spend twice as much on healthcare but half as much on social services as other countries.” – Daschle

“We are not as homogenous as many of the other countries we’re comparing to; we are much more diverse and are not going to have the same cultural attitudes toward prevention that smaller countries do. We’re still the source of technological and medical innovation in the world, and we shouldn’t keep beating ourselves up saying they do it better in Denmark.” - Rove

Essential Message. Both agreed on toning down the rhetoric surrounding healthcare in DC…”we all need to be adults.”

Blair Childs Provides a Healthcare Policy Update. Creds: Senior Vice President of Public Affairs, Premier Inc., at the center of policy issues in DC for more than two decades

A quick look at the landscape. Healthcare spending is driving our deficit and debt; if we continue at the current rate of growth, by 2030, 150 percent of our GDP will be in debt. While current conditions may seem particularly

chaotic, with fewer swing states and a more polarized Congress, “the country has always been characterized by fights and partisanship. The press’ goal is to make things as confrontational as possible; DC depends on the status quo, and doesn’t like change.”

On the docket. Medicaid expansion remains on the table and will be fought out in 2020 election. There will be no repeal of payment reforms i.e. MACRA, value based care; but there will be more restric-tions on pharmaceuticals. FDA reforms are on faster track - they’re cleaning out backlog on orphan drugs and focused on getting generics to market more quickly.

The great divide. The major differences in healthcare policy:

Republicans DemocratsCatastrophic coverage with Complete coverageHSAs beneath itPrivate insurance Public insuranceGreater state control Federal controlControl entitlements Expand entitlementsPersonal responsibility Government responsibilityLower taxes Increase taxesLean physician Lean hospital Voluntary MandateGive doctors more power to Medicare/Medicaid disrupt the system disruption (not doctors)

Premier’s focus. Give providers access to substance use data; create critical access hospital value-based purchasing programs; implement interoperability provisions of 21st Century Cures bill; improve Medicare ACOs; and make recommendations for a more competitive pharmaceuticals market.

The future. “There is no new money.” Growth is predicted in value- based payment models, large physician groups, market competition for devices and pharmaceuticals, control of healthcare by states, consumer-driven healthcare, Medicare Advantage and private health plans.

Get Social! Engaging Your Key Audiences with Social Media. Jennifer Gilmore, Director of Marketing and Communication, Campus Enterprises, NC State University; Julie I. Carrigan, Director of Support Services, Henry Ford Macomb Hospital; Tina Banning, Manager, Culinary & Nutrition Care, Soin Medical Center, Greene Memorial Hospital and Greene Oaks Health Center

Members’ takeaways:

“Great ideas shared by the three presenters all with a different perspective as to what works well for them.”

“Many social media avenues can be used for different objectives: health and wellness, marketing and employee engagement. It was good to see how to optimize the use of the phone to better employee relations and to market the department as well.”

Health and wellness tools for the digital age. Henry Ford connects with customers and employees via an increasingly diverse portfolio that includes an EatWell app for menu planning and fitness tracking and digital menu boards that serve as a self-education nutrition tool. The newest apps: “5210 Kids, developed to teach kids, through fun games and activities, to make healthy food choices and be more active on a daily basis. Positive behavior is suggested and reinforced, including five or more servings of fruits and veggies daily, two hours or less of screen time, one hour of physical activity and zero sug-ar-sweetened drinks. Carrot Health and Wellness promotes population health, with rewards and incentives designed to motivate even the most sedentary people.” – Julie Carrigan

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(continued from page 14)

Snapchatting at NC State. The university foodservice leveraged experiential social media to create a memorable end of year event. “Farm Feast was promoted on Facebook, Instagram and most importantly, Snapchat, the future of social media. Research shows that Snapchat is a Gen Z staple, with video views even greater than Facebook, visited by its users more than 20 times a day, and a key purchase influencer - 60 percent of college students would purchase from a brand if sent a coupon on Snapchat.” Start with geofilters, an inexpensive and very effective way to reach a specific area. For $29, we garnered 8 hours of event day coverage around the dining hall, 927 views, 339 people used the filter in their stories, and thousands of additional views in friends’ stories. – Jennifer Gilmore

Meet your employees where they are – on social media. “There’s not even a need to ask your staff if they’re on social media, it’s like breathing now. Embrace that your staff and your customers are on social media and use it to your advantage. Hold an employee lip sync contest on YouTube and ask everyone to vote for their favorite perfor-mance, create fun skits to watch on those high stress days, ask staff to send snaps of their vacations to post on Facebook or Instagram, make a practice of sending digital messages of encouragement or congratulations.” – Tina Banning

Essential Message. Let others tell your story and give them the tools to do so.

How to Stay Right Side Up When Everything is Upside Down.Linda Larsen, CSP, CPAE Creds: Inspirational speaker who’s given more than 1,000 presentations

Members’ takeaways:

“Great refresher on how your thoughts affect your team and results.”

“Incorporating one positive thought in the morning as a leader to spread to employees thus affecting overall employee engagement.”

“You have the power to be happy, make others happy and change a situation for the best outcome possible given the circumstances.”

“Rename negative thoughts.”

Harness the power of the self-fulfilling prophecy. How would you feel if you opened a fortune cookie that read ‘happiness is yours’? Excited, joyful, happy. Our brains are like fortune cookie factories,

predicting what will happen all day long. When you name it, the emo-tions kick in, then you communicate those emotions and get results.

What you name the thing, the thing tends to become. Example: before teaching a class in creativity to engineers for the first time, I ‘named the day’ as so successful they’d ask me to come back. With that firmly in my head, I started the class, and after an hour and a half of looking at them with their hands folded, not responding at all, I had to consider it a disaster. I was frustrated and annoyed, so I renamed it, and told myself they were simply mesmerized by the infor-mation I was sharing and speechless with joy. I gave them everything I had until the class ended, and it was then I realized just how well it worked. Not only did several participants tell me it was the best class 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 easy to become a diffi-cult person. Find those people who make you laugh and minimize your involvement with those who find something wrong with everything. Smile and use flying eyebrows, because it makes everyone feel great that you’re so happy to see them.

Be unflappable. When faced with a challenging situation: 1. Fix it. 2. Reframe it, not as disastrous or horrific, but as a great opportunity to learn how something works. 3. Move on.

Linda’s personal tale of terror and triumph. Some years ago, I had reached rock bottom and was on the verge of taking my own life. On that day, when I went to work, an escaped convict ran into our office, grabbed me, put a gun in my face, and threatened to kill me. He held me hostage for five hours, and at one point, cocked the gun at me and asked if I was ready to die. Despite the fact that seven hours earlier, I had strongly considered it, in that moment, I knew I wasn’t ready. But I knew if I was going to escape, I would need to remain 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 build a rapport with the man and find my way out. I named it. I now consider it the greatest gift I’ve ever been given – without it I would have succumbed to my illness and taken my own life.

Essential Message. Don’t wear the bad things that happened to you like a badge of honor. Look for the gold in it, and then move on.

(continued on page 17)

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Great Eats in the Heart of DCOld Ebbit Grill. EOne 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 Casau Bacon Horseradish Glazed Meatloafu Bourbon Walnut Pie

Iron Gate. EA 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 Honeyu Chilled English Pea Soup, Virginia Crab, Mint, Pinenutsu Egg & Dill Gemelli, Local Rabbit, Olive, Mustard, Parmesan Funnel Cake

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 Bratwurstu Funnel Cake u Tater Tots

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(continued from page 15)

Remaining Self Op with a Focus on Food as a Core Competency.From Riverside Health System: Antoinette “Toni” Watkins MS, RD, LD, System Director, Food and Nutrition Services, and Bob Hornsby, System Director, Supply Chain Management. From Presbyterian Senior Living: Gary S. Toscano, CDM, CFPP, Regional Dining Services 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 contract in 2013 noting lower satisfaction scores, increased staff turnover and major sanitation and food safety issues. “Using Pre-mier/US Foods’ value-added tools, including Ascend, Direct Parent Incentive, baseline and quarterly reviews, product standardization and the CMA program, we developed a comprehensive plan for enhanced food and nutrition services across the system. Commitments were made to build the right team and to utilize technology that helped us move forward smartly and efficiently with future programs for tele nutrition, a system website and kiosk ordering. We put compliance and oversight in place to ensure diets were the same across all seven

acute care facilities, while we continued to integrate menus and other tools across all 17 facilities. We measured improvement in our safety, quality and service experience, and put cost management programs into place to standardize purchasing and inventory, reduce waste, and enhance retail revenue.” The result is well over $1.1 million in savings since 2013.

Presbyterian Senior Living (PSL) Brings it Home. With 5,000 residents in more than a dozen communities and homes, including independent, assisted and skilled living, PSL outsourced foodservice operations in about half its facilities. Toscano and Dabbenigno asked: “The big question for us was do we continue to outsource or bring them all in house? The decision to transition under-performing out-sourced communities to in-house management was based on factors that included: low resident satisfaction scores, inconsistent contractor management, low employee engagement, and most important, perfor-mance issues with food quality, service and sanitation.”

(continued on page 19)

What Transformation Sounds Like

On the Exhibit Floor: Show, Tell and TasteMore than 140 vendors again transformed Foodservice into the most-visited section of the exhibit floor. Few could resist the sheer fun of deep fried Twinkies, sips of potent cold-brewed coffee, the creamy indulgence of Blue Bunny’s Chips Galore ice cream sandwich. The fresh tastes of US Foods’ newest Scoop recipes – exciting takes on beef bacon, maple sweet potato quesadillas, grass-fed beef slider with heirloom tomato tzatziki sauce - were served up by US Foods Chef Foster Deadman to a never-ending line of eager eaters.

Keurig brews up a hit. New on contract to Premier, Keurig brings commercial brewers, over 30 brands and 150 varieties of coffee to members for use in in a variety of settings: cafeterias, retail locations, doctor’s lounges and senior living.

Breaking bread with Vie de France. Rustic and demi baguettes, pull-apart breadsticks, ficelle, bruschetta, brioche...Vie de France fills the bread basket with every option under the Tuscan sun.

On a Mission. Featuring a full line of flour and corn tortillas, pre-fried taco shells and flavored wraps, Mission continues its reign as the world’s leading tortilla manufacturer.

StarKist swims to the top. Hand-packed pouches of white albacore tuna mean 100% yield, no drain-ing or can opener needed, and fresh tuna flavor every time.

A Dash of No Salt. For 30+ years, Mrs. Dash has been kicking up the flavor, sodium-free style. Shown here are the Garlic & Herb blend of 20 savory herbs and spices, and the Original, all-purpose blend.

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BEEF81/19 FINE GRIND: A weaker market, with prices edging lower. This is expected to contin-ue into late summer and early fall.ROUNDS PEELED KNUCKLES: They are expected to drift lower into early fall.INSIDE ROUNDS: The market remains soft. There remains more modest downside risk into early fall.BOTTOM ROUND FLATS: They are expected to advance seasonally into early fall.EYE OF ROUND: Modest advances are expect-ed into early fall. LOINSSTRIPS: Product availability is expected to exceed demand moving into early fall. Modest to moderate declines are expected into November.TOP BUTTS: The supply for all grades of top butts outpaced demand, and the market has dropped sharply. Further declines are antici-pated into late fall.TENDERLOINS: Choice tenders and Select somewhat, should start seasonally moving higher.RIBSRIBEYES: Seasonal increases should begin shortly.CHUCKSCHUCK ROLLS: All grades are vulnerable to setback in September and October.TERES MAJORS: Modest to moderate declines are anticipated into October. BRISKETS: Expected to trade steady to slightly higher the next couple of weeks. THIN MEATSBALL TIPS: The market is expected to drift lower into early fall.FLAP MEAT: All grades of flap declined, with Choice more so. Further declines are expected.FLANK: Modest declines are anticipated as we move into the fall months.SKIRT STEAK: The exceedingly higher prices throughout the summer are giving way as the demand subsides.PORK: Improved pork demand for late Sep-tember through October (National Pork Month)

features is expected to support higher live hog prices.LOINSBone-in and boneless loin prices are expect-ed to trade steady to slightly higher through September and early October; loin prices are expected to move lower starting mid-October.TENDERSPrices are flat but will likely align to their seasonal move lower for the balance of the year in a sawtooth-like manner. BUTTSPork butt prices are expected to trade steady to slightly higher during September and early October. RIBSBack ribs and spareribs are expected to continue their seasonal decline, gradually moving lower for the balance of the year. BELLIES/BACONBellies are forecast to decline in price through early October. Higher retail bacon prices have curbed consumer demand, and caused retail-ers to scale back on bacon promotions.HAMSHam prices continued their gradual move higher, supported by increased domestic and export demand. Prices are expected go slightly higher in fall, due to retail and foodservice demand for spiral hams for the holidays, along with increased export demand. TRIMThe trimming complex could see marginal support over the next month, as the industry ramps up for Oktoberfest. Lean 72% trim-mings have more potential upside risk over the next month, as lean meats vanish in the form of ham exports to Mexico. PICNICSIf 72% trimming supply diminishes, we may see additional strength in picnics – not to mention, the upcoming Oktoberfest and fall roast season, which will draw upon the bone-in picnics to support the entire complex. TURKEYThe boneless, skinless turkey breast and whole frozen turkey market is flat as demand will not return until later in the year.CHICKENWHOLE CHICKEN & CUT-UP PARTS:Small bird demand is still very strong and supply continues to be tight. This trend will continue for the near term and possibly the

remainder of 2017.BONELESS, SKINLESS BREASTS & CHICKEN TENDERLOINS: Market for all expected to be down to flat in the near term. WINGS: Expect jumbo and medium wings to be up to flat in the near term. The small wing market will be slightly down to flat in the near term.BONELESS, SKINLESS THIGHS: Expect this market to be slightly up to flat in the near term.DAIRYBUTTER: Butter pricing pressure has contin-ued to subside. Demand remains fairly strong. Cream is readily available, and production is mostly balanced across the country. CHEESE: Overall, domestic demand is fair, and inventories are long. SHELL EGGS: Retail and foodservice shell egg demand is improving. Expect a steady to up market. PRODUCEHurricane Irma’s impact may be seen all the way up the East Coast on product and shipping lanes. On the West Coast, Monte-rey and San Benito counties experienced a record-breaking heat wave in early fall, affecting growth, yields, heights and quality of melons, blueberries, strawberries, blackberries, cantaloupes and honeydew melons. Russet potatoes pricing will continue to come down in the fall. The imported asparagus market is up considerably, with slow production, as fields have closed due to seasonality. There continues to be an industry-wide shortage on Brussels sprouts with a strong market.APPLES: The Northwest continues to harvest and pack the 2017-2018 apple crop, which includes Gala, Gold and Honeycrisp. Sizing appears to be smaller than last year. Varieties from last season still available are red and Fuji, along with imports on Granny, Fuji and Braeburn. Prices are expected to rise for the remaining supplies, with the exception of Red Delicious.PEARS: The Northwest continues to harvest and pack new pear crops. California and imported Bartlett, Red Bosc, and butter pears are available. The market is steady and quality is good.ORANGES: Demand for Valencias continues to be strong, even with limited supply. The Choice grade is tightest of all the product. Quality so far appears to be good.

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.

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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.”

If It is Here, It’s Healthy: Cooking DemonstrationExecutive Chef Ryan Dodge, Director of Culinary, Life Time Fitness

Creds: As the chef of a company that offers a personalized and scientific approach to long term wellness, Ryan shared a series of innovatively healthy recipes.

Members’ takeaways:

““I’ll take the recipes and modify them further to make them more patient friendly.”

“Recipes and food samples were a great way to inspire the audience.”

“Showed interesting ways to incorporate vegetables in a dish.”

“The Chef was extremely engaging and passionate with his presen-tation. It was refreshing to see a different perspective coming from a Health Club and Fitness Organization and how his presentation was adaptable to all business lines.”

Simply natural. At Life Time, I want to bring people into the café and celebrate the effort they made to go to the gym and work out. We use simple ingredients, free of the ‘harmful seven’ – artificial flavors, sweeteners, preservatives, hormones, bleached flours, GMOs and fats. My operation is complex, and we need recipes that require minimal labor and prep for a variety of applications, including meals to go, grab ‘n go and café dining.

Breakfast Hash incorporates generous amounts of veggies to promote GI health. Caramelizing Brussels sprouts is key, teasing out the naturally occurring sugar to sweeten the vegetable. Add sweet potatoes, caramelized red onions, green onions, nitrate-free bacon, ground turkey and organic eggs.

Chicken & Couscous Bowl, consisting of garlic herb chicken, couscous, grilled artichoke, roasted yellow tomato, zucchini, red & yellow peppers, red onion, harissa aioli and cilantro garnish. This is a 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 pearls that are just great fun to work with.

Tuna Togarashi, featuring ‘one of the greatest fish around’, says Ryan Dodge. Ingredients:6 oz. Supherb Farms Ginger Cilantro Sesame paste 3 Tbsp. Fresh Lime Juice3 Cup Pure Kraft Mayonnaise6 Lbs. Cross Valley Farms Superfood Slaw with Kohlrabi, Brussels Sprouts, Broccoli, Kale and Red Cabbage 1 Cup Sesame Oil1 Cup Tamari½ Cup Fresh Lemon Juice½ Cup Fresh Lime Juice1 Cup Ginger Farms Cilantro Sesame Paste6 Lbs. Yellow Fin Tuna1 ½ Cups Togarashi Seasoning12 Each Fresh Avocado8 Tbsp. Black Sesame Seeds8 Tbsp. White Sesame Seeds1 ½ Cups Fresh Green Onions-whites only, sliced1. Whisk paste, lime juice and mayonnaise together until blended thoroughly2. Add Superfood Slaw and mix until fully incorporated3. Whisk sesame oil, tamari, fresh lemon and lime juice together until blended thoroughly4. Season tuna with togarashi spice5. Sear tuna with to med raw temperature; Slice thinly6. Slice avocado into 2 halves and slice each half into 4 slices

To Serve:7. Place ½ sliced avocado (4 slices) onto serving dish8. Thoughtfully place 4 oz. prepared slaw on top of avocado9. Fan 4 oz. seared tuna on top of prepared slaw10. Vigorously shake dressing and drizzle 2 oz. onto seared tuna11. Garnish with 1 tsp. each of black and white sesame seeds and 1 Tbsp. of sliced green onion (whites only)

What Transformation Sounds Like

P.O. Box 688Skokie, IL 60076-0688

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U.S. PostagePAID

Palatine, ILPermit No. 972

sScan QR Code for important information!

The Premier Solution Center 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 contact the Vice President of the Premier Foodservice Program, Bob Juerjens via e-mail at bob_juerjens@premierinc.com

1-877-777-1552Monday – Friday

7:00a.m. – 6:00p.m. (CST)

(continued from page 11)

MushroomsHeat saute pan and add sliced mushrooms. Heat until they begin to give off some liquid and then add 2 tsp. of Korean Vegetable Sauce to the pan, stirring constantly. Remove mushrooms from heat when they are soft.

Carrots Heat saute pan and add 2 tsp. of Korean Vegetable Sauce. Quickly add blanched carrots, and stir carefully to hold their shape. Saute until warm. Remove from heat.

EdamameDrop edamame into boiling salted water and cook 10-15 minutes (depends on product) until al dente. OR steam edamame 8-12 minutes. Remove from heat.

Zucchini Blanch zucchini 30-45 seconds and quickly shock in ice water. Drain on towels to remove excess liquid.

Poached Eggs may be cooked in advance and held in cold water under refrigeration up to two days. To reheat, carefully lower into 150 degree water.

InHarvest Sprouted Sienna Red Rice takes approximately 35 minutes to cook in a commercial steamer. Prepare according to package instructions.

To assemble,Arrange each serving as follows:4 ounces cooked Sprouted Sienna Red Rice in base of bowlArrange in clock-like pattern:

½ ounce carrots1 ounce spinach1.5 ounces tofu1 ounce edamame½ ounce shiitake mushrooms½ ounce zucchini1 poached egg, centered on topTop each bowl with 1 Tbs. Gochujang Finishing Sauce.On the side, serve .25 ounce each of kimchi, and pickled broccoli stems, daikon radish and kale stems.

Nutritional Information per servingCalories 421Fat, gram 13.26 (2.65 sat fat)Sodium, grams 405.58

Sprouted Red Bibimbap