15269 104 Avenue, Surrey
Bringing People Together
Suzanne has been working in the food service industry of Residential Care for 25+ years and is passionate about making the dining experience as resident-focused as possible. She is a RD in Canada and USA, member of CSNM and the Association of Nutrition & Food Service Professionals (ANFP). She has worked as a Food Service Director, clinical dietitian and consultant in every level of health care. She is the inventor of the “SuzyQ carts” that is working in 800+ communities throughout Canada/USA, and she spends her time supporting operators. She has been published in 10 professional journals, is the BC rep for the Gerontology Network of Dietitians of Canada, and was awarded the Marie Taylor Award of Excellence in LTC by DC.
Bringing more than 20 years experience in project and event management, logistics and marketing expertise in the wine and food service industries, Samantha is one of the strongest assets in the BC Restaurant and Food Services Association. She brings her high energy, result-oriented approach to all of the projects she takes on.
National Business Resources Lead
Jay started his career in the food service industry 30 years ago in Swift Current, Saskatchewan. After, venturing off to Alberta to attend College in Medicine Hat and Red Deer, then finished off his post-secondary degree at the University of Lethbridge. While completing his degree in the arts, Jay continued to work in the food service industry he was drawn into with his passion. His career took an amazing shift towards Sysco, where over the past 16 years, he’s consulted with thousands of restaurants across Canada, from independent operators to corporate chains. Today, Jay enjoys leading Canada’s Largest Foodservice consulting team for Sysco Canada that consists of 16 Culinary Centers in all major cities, 80 Corporate chefs, Consultants, Marketing Managers and Specialists.
Business Resources Manager
At the age of 20, Ryan worked in Australia, surrounded with international cooks who inspired him to follow a culinary arts path. He departed for home to attend Culinary School at Vancouver’s Dubrulle. After years of honing his cooking techniques in various establishments he moved to Victoria and began his work with Sysco. After eight years, he still enjoys coming to work every day, ready to help customers with new menu ideas, recipes, new products and ensure that they are successful and help provide them tools to be and stay profitable in today’s constantly changing hospitality landscape.
Noelle Wiebe Regional Manager, National Sales, Healthcare & Senior Living Sysco BC
Suzanne Quiring will be sharing from her experience the “Top 10 Ingredients needed for a Recipe of Success” when it comes to improving the dining experience. Topics will range from knowing the best resources to lean on, following the food, dining surveys, changing our institutional ways, moving towards self-determined meal service, and power of an Enhanced Dining Team and more. She hopes there will be some new ideas for you to take back to your workplace.
Samantha Scholefield's current research tackles labour shortage and creative solutions for operators facing a diverse workforce in terms of age, expectation and experience. Her talk will cover how we integrate four generations of workers into a single cohesive team and answer these questions: Who are these generations and what do they bring to the workforce that can make us better together? What is the opportunity of celebrating our diversity and creating a workplace where all workers feel respected and engaged?
15269 104 Avenue Surrey