Ascension Sacred Heart Medical Center/Touchpoint

Pensacola, Fla.

Nominator: Terry Clayton, regional director, Touchpoint

“Amanda Orman and Ashleigh Moss truly deliver on compassion at every point of human contact! They have built their relationships with our nurses and caregivers, along with impactful patient relationships! Their commitment to excellence far exceeds the industry standard!”

Penn Medicine Lancaster General Health/Morrison Healthcare

Lancaster, Pa.

Nominator: Kate Collom, communications specialist, Compass One Healthcare

“Anna has worked for Lancaster General Hospital for 14 years. She plays an important role in supporting catering functions at the main hospital, from keeping the doctor's lounges stocked with healthy food to working large-scale system events. She also pitches in to help other areas in our department when her work is completed. She enjoys baking, and often surprises our associates with a cake or other special treat on their birthdays!

It was Anna’s idea to use a temporary wall near our kitchen as a place where our associates could use artwork to express themselves during this time of uncertainty. Once getting approval, she brought in art and craft supplies for the team to do what they wanted on the wall. The team started with one little drawing, but quickly the entire wall was filled with artwork.

The food service associates at Lancaster General appreciated the opportunity to use art to express their emotions through a picture or an inspirational saying. We even had some of our own children draw pictures from home to be placed on the wall.”

Mint Hill Medical Center/Morrison Healthcare

Charlotte, N.C.

Nominator: Dustin Sriver, chef, Morrison Healthcare

“Through all the change that has accompanied the COVID-19 crisis, Asia has been a rock not only for me as an executive chef but for our other cooks as well. She has had massive input and demonstrated a strong desire to learn not only her craft but to cross-train on other areas of the department to be a well-rounded employee. She has assisted in our takeout program as well as lending a hand to our meals that have been given out to members of the community that are not able to take care of their significant others or other extended family. There was also an instance where she came to work in the midst of changing the way we operate after her car was stolen from her home.

In healthcare, one of the challenges that chefs and directors are presented with are finding employees that have an immense drive and love for what they are doing not only because they are enjoying what they are able to create, but also understanding what it means to the people that we are reaching with our services. There is no doubt that Asia will grow to be a true Morrison's success story in the next couple of years and will have an account of her own one day.”

Ascension Providence

Waco, Texas

Nominator: Andy Carmichael, TouchPoint system director, Providence Health Network

“Cate went above and beyond with our COVID-19 patients and clinical staff. When we first started receiving COVID-19 patients, Cate was immediately holding meetings with nursing leaders throughout our organization to help ensure that we were there to support them. One of the biggest hurdles for our clinical teams was the potential nationwide shortage of Personal Protective Equipment (PPE), as seen nationally. Her idea was how we would could do our part in conserving PPE for all hospitals across the United States.

With the input of our clinical teams, she put into action a plan that would provide compassionate, delicious food for patients via disposable bags that would a) limit the number of people entering the rooms, b) reduce the number of PPE required to enter the room and c) allow nursing to be able use their other arm for additional purposes such as carrying in medications, supplies or anything else they might need.

Cate recognized that due to restrictions with PPE, nursing was delivering meals to our COVID-19 patients as a service coupled with other services: they would wait to deliver breakfast until it was time to also take meds to preserve PPE and limit contact with our strict isolation patients. She wanted to ensure that the patients were getting the highest quality of service and food possible so she adjusted the menu in a way that would reflect these new procedures. She deduced that cold foods would hold much better than hot and suggested we make changes to the first two meals of the day by providing cold but delicious foods. This new arrangement made certain that we were providing the patients with first class service and care.”

UNC Health Care

Morrisville, N.C.

Nominator: Michael Fiatsi, retail manager, UNC Health Care

“It’s been stated that many local heroes go unnoticed and in this time of COVID-19 coronavirus pandemic, there is one individual who have found a way to safely lend a hand and make a difference to support and help our care team and support staff to ensure nutritious meal is safely and timely delivered to our patients in the hospital. This individual is no other person than Catherine Moody, or Kat as she prefers to go by. Kat strives to exceed your expectations in service and support therefore nominating her to be a Foodservice Hero to be featured in Food Management magazine is an honorable recognition well deserved. Kat joined the UNC Health Care Nutrition and Food Service department in September 2019 as a barista at our Morrisville location. During this coronavirus crisis, Kat has been a great team player who has performed beyond the call of duty to work as a food service staff in direct patient areas to build food trays for patients and also in distributing food for healthcare workers in the hospital. She has adapted to every area in the nutrition and food service department where her support and help is needed. She has a great positive attitude towards every assignment and has been very committed to and willing to help anywhere she is need. Catherine has been on the front line and has been helping in all areas in food and nutrition management. She has shown up every day for work and for that reason I believe that she should be nominated for her dedication.”

Novant Forsyth Health Medical Center/Morrison Healthcare

Winston-Salem, N.C.

Nominator: Kate Collom, communications specialist, Compass One Healthcare

“When our café made the transition to takeout food only, Changely began working at the food stations in our café. We needed her friendly and dynamic personality to assist nurses and other medical staff seeking food during their long days.

Since the beginning of this pandemic event, she has watched so many hospital staff come in looking tired, maybe a little apprehensive, she became the ultimate customer service representative. She retrieved their drinks and snacks and brought any items needed for the salad bar right to them. With our tables and chairs put away, people are only in the café for a few minutes. She knew it was important to make certain all customers have the most pleasant experience in an otherwise difficult day.

Changely knows the medical professionals and other people at the hospital are working overtime to care for patients, so she did her best to lift their spirits. ‘I like to cheer people up’ she says. ‘I try to have good energy, and I hope that helped our customers, who are working hard and doing their best to save lives.’”

Mercy Health St. Elizabeth’s Boardman (Ohio) Hospital/AVI Foodsystems

Nominator: Cheryl Tuning, vice president-marketing, AVI Foodsystems

“Charity has a warm, welcoming personality with a passion for food and people. She joined the healthcare team at Mercy Health St. Elizabeth’s Boardman Hospital as a Cook in April 2019.

COVID-19 has brought many challenges. For some, the challenges have been greater than others. However, Charity Aeschbacher has battled through them all impressively. Despite having to undergo two surgeries within six months prior to the pandemic, Charity was still able to able to step up to the task of assisting our department in various capacities.

When Mercy Health was impacted by the pandemic, our team had to discontinue patient visitation to the hospital. This resulted in a dramatic decline in activity for retail dining, where Charity traditionally works. In spite of being furloughed with AVI, Charity asked our client if she could become an unpaid volunteer.

Her request was quickly accepted because Mercy Health knew she was an asset that could be counted on at all times. Charity has volunteered with several different teams including delivering patient meals when needed. She has demonstrated great commitment and flexibility in performing a variety of different duties as needed during this unprecedented, yet critical time in healthcare’s history.

Charity has proven to be a shining star with the patients. We have received multiple compliments from several different units, such as, ‘I can hear her smile through the phone,’ ‘Charity is very professional and has a wonderful personality,’ and ‘She goes above and beyond to make a difference.’

These are just a few of the statements heard from patients regarding their interactions. These types of interactions are essential to those who are away from their families during their stay in the hospital.”

Baylor Surgical Hospital at Las Colinas/Cura Hospitality

Irving, Texas

Nominator: Ruben Rodriguez-Santos, food & beverage director II, Baylor Surgical Hospital at Las Colinas/Cura Hospitality

“Cindy is in charge of providing menus to patients for their personal physician prescribed diets, obtaining their meal orders and handles any special requests a patient/nurse/doctor may have. She has been working with us at Baylor Surgical Hospital at Las Colinas for over a year. Cindy is a quick learner and has become one of the best trainers. I would like to nominate her as our food service hero because she has yet to complain about anything related to COVID-19 and has stepped up to the plate to accommodate any and all requests from hospital staff and patients. Furthermore, she is a role model for our staff and other staff members within the hospital. She has made many of our patients feel comfortable, as if they are still at their own home. We recently had a patient that had no family members and the patient was crying upon departure because she said she will miss Cindy! She is so wonderful and such a huge help on a daily basis. Her positive attitude and smile are contagious.

She always shows up with a smile and positive attitude. Her warm smile and caring heart make our patients feel as if they are visiting with an old friend. I have lost count of how many patients have told us they feel like they are home by the way she interacts and cares for them. She is such a huge team player and is always seeking opportunities to help others!”

Baylor Scott & White Surgical Hospital/Cura Hospitality

Fort Worth, Texas

Nominator: Lee W. Ewing, chef/food service director, Baylor Scott & White Surgical Hospital/Cura Hospitality

“Delia works as my frontline cook who deals directly with the employees of the hospital as well as the guests and family members of the patients that we take care of. She makes their breakfast and lunches to order and has been with Cura Hospitality for seven months. She multitasks and does it with a smile. The guests love her and always stop by to tell me how awesome she is. Maricela also works on the front line as one of my full-time cashiers. She takes care of the monetary transactions and helps customer and guests if they have any questions. Maricela has been here for two months and she loves what she does! She loves to interact with the guests, and she has a fun-loving attitude!

My entire staff was furloughed during the pandemic since the hospital specializes in elective surgeries. We were closed for a month. During that time, there were a few employees who found other employment for a temporary basis. Once everyone got called back, I had a staff member that was out on personal injury, another that was in quarantine at a hospital but didn’t contract COVID-19, one that transferred to another account, anther one that wasn’t ready to come back just yet for being susceptible to the virus, and two others that failed to give notice and decided to stay with their secondary jobs.

So, essentially, out of 15 staff members, only half came back! This is where Delia and Maricela came into play. As the hospital opened back up, I was down four out of six cooks and down a full-time cashier. Two of those cooks worked up front with Delia and the other full-time cashier worked with Maricela. These two worked diligently to make sure that we took care of the customer first and foremost with a servant’s heart and a warrior spirit! All the while, they smiled and did an excellent job in keeping the operation running smooth. They were averaging 65 hours a week and they were getting run down mentally and physically while I was working hard to get them relief with qualified staff to assist Delia and Maricela.

Since they kept the customers happy and work ever so diligently in their positions, I held a morning meeting and I gave them proper recognition in front of the staff and gave them $100 gift card each to Amazon for their hard work, and a pin to put on their credentials to show them that they are appreciated. It allowed my staff to see that good things happen when you do good and work hard.”

Valley Hospital

Ridgewood, N.J.

Nominator: Jason Nyman, patient services manager, Valley Hospital

“Denise has been a dietary aide at Valley Hospital for the last two years. In that time, she has become a core member of our team who is a leader in her area. Every supervisor knows when Denise is on the schedule, they are going to have a good shift. She never calls out, truly gets along with everyone and has the distinct ability to truly come along side new staff members and make them feel comfortable and supported. Denise also works in a long-term care facility. When the COVID pandemic started, we were all scared. We were scared of keeping our teams safe and our teams were afraid of being at work. Denise was one of the individuals who gave us all strength. She stayed steady and calm, encouraging everyone around her. Then it happened, Denise became sick and tested positive. We were worried and upset but Denise is strong. We witnessed Denise’s return to work a mere 16 days after testing positive. She came back to work with that same strength and reinvigorated our entire department. Denise continued to prepare extra meals, complete all the reinvented tasks that we had created and encourage everyone around her with her positive and calming presence. Denise’s commitment and dedication to her team and our patients is a true story of a Food Service Hero.”

Ascension St. Vincent’s Riverside Hospital/Touchpoint

Jacksonville, Fla.

Nominator: Terry Clayton, regional director, Touchpoint

“[They] made sure we were stocked on necessary supplies [and] started a hospital employee food pantry, a pizza delivery service, the Touchpoint Eats meal delivery service to the hospital campus and ready-to-eat “Take Home Meals for 4." They also completed box breakfast meals for 700 hospital employees, prepared meals for Nurses Week and Hospital Week for the entire campus and prepared lunch to Florida Governor DeSantis while he was having a press conference.”

Sunnybrook Health Sciences Centre/Aramark Canada

Toronto, Ontario, Canada

Nominator: Lucy Niro, senior regional marketing manager Aramark Canada East

“Elena has served as retail food services manager since April 2019, overseeing 10 retail outlets.  As the COVID-19 reality began to impact retail operations, Elena accommodated frontline healthcare workers by developing, implementing and operationalizing an Essential Grocery program within a few days. Elena collaborated with a mobile application developed to add this feature to the existing preorder, pick up, prepay and payment app called Live + (developed by Aramark Canada).

Elena launched the Grocery Essentials program before any privileges for accessing grocery stores for healthcare workers was made available. This features 23 individual food items to select from that can be preordered, and prepaid via the Live + app, and picked up at the consumer’s time of choice. As a result, frontline staff members don’t have to line up at grocery stores when they require a few essential food items. The program was successful despite minimal communications efforts: one marketing poster and via the hospital’s intranet.

In parallel, Elena oversaw the implementation of social distancing in both customer line ups and seating areas and cashier shields across all retail operations.

This program has generated $1,000/week in revenue and serves 75 frontline healthcare workers/week. We have received many favorable comments from staff stating their appreciation.”

AMITA Health Holy Family Medical Center/Touchpoint

Des Plaines, Ill.

Nominator: Olivera Bezanovic, food & environmental services director, Touchpoint

“Eun has been working in different positions within our department. She works in the retail area, patient services line and dish room. In the past eight weeks we had to make boxed lunches for our weekend hospital staff. She has put together 300 boxes per weekend without skipping a beat. She always has a smile on her face, with masks we are unable to see, but we can hear the smile in her voice. Regardless of what position she is doing, Eun goes above and beyond to assist her fellow coworkers. Her excellent customer service when she works in retail is noticed by our customers. The patient services manager said that she is always helping out team members and looking to correct any issues before they arise. Chef Kris shares that she is efficient and produces quality presentations for the patient tray line and the retail area.”

Atrium Health Mercy/Morrison Healthcare

Charlotte, N.C.

Nominator: Kate Collom, communications specialist, Compass One Healthcare

Fonda has worked at Atrium Health Mercy for almost two years. In addition to her duties as a baker, Fonda has helped her co-workers during the pandemic. She provided transportation to and from work for another Morrison associate for one week during the crisis.

Fonda provided the ultimate comfort food for the hospital’s nurses and other frontline workers while participating in Morrison’s Waste Not program. Fonda gathered approximately 15 pounds of bananas that couldn’t be served to patients and made a batch of banana pudding for the hardworking nursing staff. When we noticed two boxes of unused bananas, Fonda initially decided to make banana parfaits to approximately 75 nurses to show our support for their work. During the past few weeks, Morrison began providing them with banana nut bread, cookies, hot tea and other food and drinks. Fonda’s banana parfaits were then served around 1 p.m. each day, a dessert following lunch. Fonda provided the nurses with approximately 225 servings of banana pudding and baked goods weekly.

Several nurses have expressed their appreciation for the tasty comfort food to our staff. Fonda’s food has lifted their spirits, as well as our own, while further solidifying our relationship with the hospital’s nursing staff. At the same time, we have fed people with food that otherwise may have gone to waste.”

Dell Seton Medical Center/Touchpoint

Austin, Texas

Nominator: Emily McCabe, senior director, Touchpoint/Dell Seton Medical Center at The University of Texas

“Fredi Paredes came to Touchpoint at Dell Seton Medical Center in Austin, Texas, in April after his education account reduced service due to classes moving to online formats. Using the labor pool feature on our associate website, we were able to guide him through the hospital clearance checks and quickly get him back to work in our food service department at Dell Seton Medical Center. From day one, Fredi put his years of Compass Group work experience to use, cooking fresh, made-to-order items for our patient tray line. He has been flexible throughout his time here learning everything from patient food service to retail to unit floor stocking. He has been willing to work AM and PM shifts, using his skills to consistently provide excellent service in each area we had to offer. His fluidity has allowed us to give our regular staff the ability to schedule last minute PTO, ensuring they have self-care days during this stressful time. Fredi has looked at each new position as an opportunity to grow, allowing Touchpoint to keep him in a full-time position throughout the entire pandemic.”

St. Vincent Hospital/Touchpoint

Indianapolis, Ind.

Nominator: Scott Howell, executive chef, Touchpoint

“One of our food and nutrition leads, Hector Lara, managed to continue our food service program when both our sous chef and executive chef went out for multiple weeks related to COVID. Hector stepped up and took on a variety of additional tasks including food orders, sanitation audits, scheduling, inventory, and maintaining adequate production for both patients and retail. Hector worked tirelessly picking up additional shifts to ensure our associates and patients remained fed with no gaps in service. Hector kept moral up by leading huddles and jumping in various positions to work side by side our associates providing support. Hector also did this with a smile the entire time and continued to ask what else he could do to help.

Highland Community Hospital/Cura Hospitality

Picayune, Miss.

Nominator: Grace Hoyer, manager of public relations, Cura Hospitality and Aladdin

When the pandemic hit, the Cura team at Highland Community Hospital (a member of the Forrest Health System in south Mississippi) in Picayune, Miss., went into overdrive! Director of Dining Ryan Boudreaux, Melissa Olsen, assistant director, RD, LD, along with members of the dining team are preparing a variety of to-go meals for healthcare workers as well as supporting people in need throughout the community.

A key member of the team is Ms. Janie Rancifer. Everyone knows Ms. Janie, who has been with the Forrest Health System for 20 years. She’s the friendly face that healthcare workers look forward to seeing in the café. ‘She’s a fantastic cook and the rock of our team,’ says Melissa. Since the hospital is only 45 minutes from New Orleans, Ms. Janie specializes in Creole cooking, a style of cooking originating in Louisiana, which blends West African, French, Spanish, Amerindian and Haitian influences, as well as influences from the general cuisine of the Southern United States. Ms. Janie is best known by her customers for her famous pralines! They are a staple at all hospital special events.

Highland Community healthcare workers make it a point to visit the café on Mondays for Ms. Janie’s traditional red beans and rice. Fridays are dedicated to Ms. Janie’s homemade ‘famous’ chicken sausage shrimp gumbo, a New Orleans tradition at the hospital! She even prepares a separate pot of chicken gumbo for staff members who do not like seafood.

Along with Ms. Janie, the team is also supporting community members in need. They continue to prepare 1820 breakfast and lunches daily for the local Meals on Wheels program. Meals are also prepared for the children of healthcare and dining workers, along with their volunteer teachers, who are caring for their children since day cares have been closed.

Nominator: Cheryl Tuning, vice president-marketing, AVI Foodsystems

“Jeff Tichnor and Giulio Fattore demonstrated outstanding leadership, planning and forethought right at the beginning of the COVID-19 pandemic.

The WHO officially declared COVID-19 a pandemic on March 11, 2020. In just a few short days that followed, Jeff and Giulio created a plan that they presented to AVI managers and team members for additional input. By March 15, their plan was fully implemented.

This dynamic duo collaborated to address both patient and retail dining as they devised a plan that would keep our patients, caregivers and team members safe. They immediately procured a large inventory of disposable trays, plates, cups, lids and utensils. They anticipated early on that serving patient meals on disposables and having those trays discarded on the nursing units would greatly reduce the risk of transmitting the virus. This proactive thinking also alleviated many of the concerns that our Patient Ambassadors, who are on the frontlines of serving patients. A few weeks later, many hospitals were desperately trying to obtain disposables that were no longer available, however, we were able to maintain an ample supply.

In addition, Jeff and Giulio immediately implemented a ‘no pass’ policy for all COVID-19 patients. To reduce overall exposure, AVI recommended that Nursing take on the responsibility of distributing and discarding patient meals. They also quickly transitioned to a non-select menu to reduce the number of contacts between Ambassadors and patients. Our Ambassadors normally take patient meal orders three times a day. Transitioning to a non-select menu eliminated three contacts per day per patient. One of the critical factors of our success was the thorough daily follow-ups and ongoing communication with Nursing.

AVI also modified our retail dining to implement new safety protocols. Self-serve was immediately replaced with full-service made-to-order salads, grill, pizza, condiments, coffee and fountain beverages. All these actions were taken long before it became common place within foodservice operations of other hospitals.

The daily communication and execution of these plans was amazing to see in action! The swift actions of these two leaders greatly increased the safety of the hospital staff, patients and our team members while proactively helping to reduce the spread of the COVID-19 virus.

AVI is proud to have leaders in place that were able to consider the future and plan for worst. This is what great leaders do! We were expecting our census to increase by 25% and our staffing to shrink by 50%. Fortunately, the worst never came.

Within a few short weeks it became apparent that AVI’s on-site HUP team had adjusted properly and would not see a surge. However, these two great leaders did not rest on their laurels and instead began planning for the future by refreshing patient menus, updating job flows and planned a grand reopening of our deli venue with whole new look, feel and retail menu.”

Mercy Health St. Elizabeth Hospital/AVI Foodsystems

Boardman, Ohio

Nominator: Cheryl Tuning, vice president-marketing, AVI Foodsystems

“Known to the staff as Jen, she has been employed with AVI for nearly a year. Her team continues to be impressed that Jen was able to maintain two full-time jobs before the spread of COVID-19 and even more impressed that she has been able to continue doing so throughout the pandemic and these unprecedented times.

As a Patient Ambassador, Jen is on AVI’s ‘frontline’ of service each meal period as she delivers food to those who are critically ill. This can be extremely stressful, but especially in knowing that she is putting herself at risk along with the loved ones she goes home to each and every day.

Jen has been extremely flexible through the many changes that her position has needed to make with our journey through COVID-19. From wearing additional safety equipment to evolving protocols that seem to change each day, Jen has adapted well and continues to make a positive impact on the patients she serves. We have received multiple commendations from both the nursing staff, patients and their families on the outstanding level of service Jen provides.

Patient satisfaction is not the only area where Jen has made an impact. Jen’s second job is also in foodservice with a nationally known pizza chain.

Who doesn’t love pizza? Well, Jen has personally delivered pizza to Mercy Health’s entire Dietary team as a treat during this tough time. What an outstanding way to support team members! Several team members took to Facebook to thank Jen for all that she does.”

AMITA Saint Marys and Elizabeth Medical Center/Touchpoint

Chicago, Ill.

Nominator: Sweta Sheth, clinical nutrition manager

“Jenn has worked for about 18 years as an outpatient dietitian and diabetes educator at Amita Saints Mary and Elizabeth Medical Center. She completed her bachelor’s degree from UW-Stout, Menomonie, Wis., in Nutrition and Dietetics and became a Certified Diabetes Educator in 2005. Jenn’s primary responsibilities include providing outpatient nutrition services and teaching bilingual diabetes classes for the community each month. She educates and assesses inpatient diabetes patients.

I am nominating Jennifer because her role was changed drastically during this pandemic and she took this with stride. Because of the pandemic, her outpatient services were restricted to high-risk patients only and community classes were suspended. Given these changes, she changed her focus and started seeing other patients at the hospital thereby helping our inpatient dietitians. Jenn saw COVID patients, pediatrics patients, behavioral health patients, diabetic, rehab and anyone who needed to be assessed, follow up or assigned to her. She took on the change in her role without any hesitation. She continues to find ways to help patients eat well and recover.

Jenn, along with our clinical team was ready to help our frontline staff with serving meal trays, checking for tray inaccuracies and test trays, etc. Jenn was cross-trained in our culinary support center to take patients’ calls for their meal choices. Correcting menus and making sure meals served were following their diets.

While trying to figure out the telehealth platform Jennifer called outpatients and counseled them over the phone and if need be ready to see them, inpatient.

Jenn is very dependable, flexible and a great team player. She has truly gone above and beyond her role to make a real difference in the lives of our patients as well as our team.”

Sentara Norfolk General Hospital/Morrison Healthcare

Norfolk, Va.

Nominator: Kate Collom, communications specialist, Compass One Healthcare

Jodie is enrolled online in Kansas State University’s Global Campus and plans to graduate in May 2021 with a bachelor of science degree in dietetics and health and nutrition. To help the Patient Services team during the COVID-19 crisis, she forfeited many hours of study time close to her final exams to provide extraordinary care for patients.

The hospital wanted to raise morale and asked everyone to submit a short story on ‘What keeps you smiling?’ as part of the Keep Smiling Challenge. Jodie wrote the following:

‘I realized this week how often I smile at people in the halls of the hospital and they smile back. Since everyone is wearing a mask, it is much harder to make that personal connection. I often forget I am wearing my mask and smile, but really since they cannot see it, they are not responding or I just can't see their smile.

We need to continue to smile for our own sake. I recently saw a medical facility changing all the badges of their employees with a new picture showing them with a big smile on their face. I can imagine as a patient that it can be harder to read all the medical professionals that are coming into your room if you can't see their smile.

The best thing we can do for them is to make sure we are smiling so that they can hear it in our voice. Remember, our patients need us now since they do not have visitors to cheer them up. We need to keep smiling for them.’

Jodie’s smiling face is a regular morale booster for all associates, but even more so during this time of crisis. She always has the best interest of the department, her team, and, most importantly, our patients in mind. She will do anything anyone asks of

Mercy Health St. Elizabeth Hospital/AVI Foodsystems

Boardman, Ohio

Nominator: Cheryl Tuning, vice president-marketing, AVI Foodsystems

John Bacha has been an AVI team member for almost 13 years but has been exceptionally successful at his current position since 2015. John is an incredible cook with the keen ability to inspire and teach others.

Krista Taylor has been an AVI team member for nearly five years, joining us in January 2019. Krista is a ‘fixer.’ She has the unique skill of being able to arrive on the scene, evaluate the opportunities, formulate high-level plans, communicate efficiently and purposefully include those around her to help deliver the vision.

Out of the three hospitals we have in Mahoning County, St. Elizabeth Boardman was impacted the most by the COVID-19 pandemic. On average, we were preparing meals for a maximum of 20 patients in isolation rooms each day. Once COVID-19 began to spread, our numbers increased to approximately 90 isolation patients per day, with an average of 45 patients testing positive for the virus.

Once the virus became a part of reality, our typical daily routine was thrown out the door and completely discarded. In response, we had two options: act or react. John and Krista acted without hesitation. Quickly and strategically, they identified the necessary changes that had to take place in order to effectively adapt to such unusual circumstances. New plans that completely uprooted AVI’s current scope of service were developed and delivered to the administrative team for review and buy-in.

While service lines were evaluated, protocols were outlined and then communicated with all our team members. Menus were built from scratch to accommodate the new lines of service. Proper tools like order guides and tracking ledgers were put in place for AVI to continue being great financial partners. Roll-out plans for specific unit coordinators were taking place. All the while, John and Krista were conducting business professionally and with great poise.

The game-changer was in the execution of the plans. They created a sturdy bridge of communication from the Nutrition Services team to the nursing floors. John and Krista had daily check-ins with the AVI team and the nursing staff to ensure what we were doing was working. Together, they made necessary changes along the way to adapt and overcome obstacles. As we shouldered deep into the new norms, the feedback started pouring in, not only from our team, but from external departments and hospital leadership teams throughout the hospital. Feedback included comments like, ‘I am so thankful to be part of this team and what we are accomplishing here,’ ‘We couldn’t have done this without you’ and ‘Your planning has allowed us to do our jobs, which in return will help us save lives.’

The tremendous amount of positive feedback provided tangible reassurance and gratitude for John and Krista’s amazing efforts, planning and execution. In our industry, expressed appreciation often doesn’t match the hard work our teams put in. However, because of our commitment and passion for helping others, we do not require gratitude. What these two accomplished had many silver linings; they strengthened relationships, gained additional trust and showed that they have what it takes to be fantastic leaders without skipping a beat.

John and Krista never rested on their laurels. They have enhanced their on-site Business Continuity Plan with updated pandemic protocols and procedures learned in directly responding to COVID-19. In addition, they are also focusing on managing the new normal and safety protocols now required in retail dining.”

Atrium Health/Morrison Healthcare

Pineville, N.C.

Nominator: Kate Collom, communications specialist, Compass One Healthcare

“Joshua is responsible for patient and retail food production. He has worked at Morrison Healthcare for one year. After working a full day, Chef Kim loads his car with packaged food from Morrison and drives to a local Panera Bread restaurant to pick up breads and other baked goods for Dove’s Nest, a local women’s shelter. He is also working with a local church that picks up the food at the hospital and distributes it for a local nonprofit organization that feeds low-income people at the church.

Since COVID-19 arrived, Chef Kim has been donating food to three different nonprofit organizations in Charlotte. While he has been serving doctors, nurses and other medical personnel with to-go food items at the cafe since mid-March, there was plenty of food. Knowing many people needed food, Chef Kim began providing 30 to 40 loaves of bread and two to three dozen bagels, muffins, Danish rolls and other baked goods each week to Thrift United Methodist Church in North Charlotte. This organization helps distribute food for Feeding Charlotte, another nonprofit organization that serves the food-insecure and homeless population. Nonprofits such as The Salvation Army Center for Hope and Thrift UMC are examples of recipients they serve to combat this issue along with educating the population about food insecurity.

The donations have helped serve more people with more food in the Charlotte community. The Rev. Charles DiRico at Thrift United Methodist in Charlotte says the donations organized by Chef Kim have enabled him to increase the number of people it helps from 75 to 100 each week while also doubling the amount of food it provides. The church already provides one hot meal to the group, but the donation of bread and baked goods enables each family to take a meal home after eating at the church.”

Westchester Medical Center/Morrison Healthcare

Valhalla, N.Y.

Nominator: Kate Collom, communications specialist, Compass One Healthcare

“Julia has worked in human resources for 10 years and one and a half years at Morrison. Julia began her career in foodservice when she was 15. She has worked as a dishwasher, preparation cook, event manager and talent recruiter. She is responsible for employee and union relations, employee attraction and retention, onboarding and orientation, job fairs and university relationships, conducting trainings and workshops, advising management on best practices, timekeeping, record retention and collaborating to achieve organizational goals. Julia holds a bachelor of arts degree in biology and evolutionary psychology from Penn State University.

In early April, Julia drove to a fabric store in Brooklyn, N.Y., and bought fabric to make masks for her Morrison colleagues. She was there two hours since the fabric needed to be cut. Then, she bought a sewing machine; she hadn’t used a sewing machine since high school. Later, she went back to the store a second time for more materials, and the line to get in the store stretched to the end of the block. She also bought mask lining and a few other materials and got to work. She made approximately 75 masks and gave them to Morrison associates, friends and family, including her sister, who is a nurse.

Julia’s act of kindness and providing masks to Morrison’s Food & Nutrition Team at the hospital has put the human touch into her role as a human resources manager. She provided an emotional lift for our staff during these difficult times, especially to those who have had to self-isolate or care for someone close to them fighting COVID-19. She has made a constant effort to check in with Morrison associates during the crisis and be available for any questions, concerns or needs any time or day of the week.”

AMITA St. Joseph Medical Center/Touchpoint

Joliet, Ill.

Nominator: Neil Bhatnager, regional director of operations, Touchpoint

“Julia has been in her position for 23 years. She was instrumental during the Touchpoint implementation at St Joseph Medical Center Joliet with having knowledge of past hospital policies. Her regular duties include processing invoices, assisting with timesheet correction, processing financials, assisting managers with putting together paperwork for staff, assisting leads with setting up par sheets and many more duties as needed for the department.

Julia has stepped up with catering instead of just printing orders and assisting if needed. Julia has assumed any of the small amount of caterings that we have had with this crisis of COVID. She is an amazing individual and the department of 110 people rely on her daily for little things that end up being a full day and then some. She is a hero of our department in everything she does for staff, managers and dietitians in our department.”

UNC Health Care

Chapel Hill, N.C.

Nominator: Michael Fiatsi, retail manager, UNC Health Care

“One individual [who] has performed beyond the call of duty during the coronavirus crisis is Lah Paw, Food Service Associate at UNC Health Care Corner Cafeteria for almost 10 years. Lah migrated from Thailand as a refugee since 2007, and she has in many ways exceeded the challenging requirements and expectations for this recognition for her outstanding contribution in service and support of our first responders on the coronavirus front lines—physicians, nurses and co-workers—by making a difference every day to ensure food is delivered to our care team and support staff that are providing care to patients in the hospital.

To further support Lah’s nomination, when one of the retail units at the hospital where she normally works as a food service associate serving food was converted into a grocery store to help support all UNC Medical Center staff members who are helping to keep staff safe during the challenging times, she has on daily basis consistently committed to reporting to work without missing a day to make sure essential grocery packages are always available and ready to be delivered since April 7th. She has also taken it upon herself to even cross-train as a cashier during this crises she has been very efficient in fairly distributing all food donations that comes through the grocery store to the various departments in the hospital and has been featured in most local media for her outstanding performance with ease and compassion. Lah has always been very passionate, giving and committed to her Thailand refugee camp community thereby supporting them with basic essentials such as toilet papers, napkins and some food items that she can afford in the grocery store where she currently works.”

Dell Children's Medical Center/Touchpoint

Austin, Texas

Nominator: DustinBrown, senior director of food & nutrition, Dell Children's Medical Center/Touchpoint Support Services

“Leticia has been in our department just shy of a year and has demonstrated multiple examples of kindness and going out of her way through out her tenure with us. This one example sure does shine through.

The Monday after Easter, I received an email from our COO of our hospital inquiring if I knew of a certain person, Tish Estrada. While unfamiliar with the name I thought to myself who might this person be and thought maybe it was Leticia, our afternoon cashier.

I replied back to our COO and inquired why she was asking. Turns out, an ER physician wrote our hospital leadership inquiring who created an Easter Egg hunt in the physician lounge on Easter Sunday. She was so excited to see that and it was very meaningful to her, during this pandemic someone would be so thoughtful as to create something of joy for these physicians.

Leticia created this fun activity on her own and to her felt like it was no big deal, but just wanted to care for the physicians.”

AMITA St. Mary’s Hospital/Touchpoint

Kankakee, Ill.

Nominator: Neil Bhatnager, regional director of operations, Touchpoint

“Our COVID Superstar is Linda Minor and has been with Amita St Mary's for over 21 years. Linda has worked in a variety of positions over the years, everything from cafe grill, trayline and most recently she was our primary retail cook. When COVID struck us, we lost two of our trayline cooks and Linda stepped in and was working six days to make sure our patients didn't notice anything. She always was ready to fill in and help everyone. She is incredibly humble and kind. She even spends her time away from the hospital making masks for the local community. She is truly an example of a Touchpoint Star who leads with caring.”

AMITA St. Alexis Hospital/Touchpoint

Hoffman Estates, Ill.

Nominator: Marco Hetterich, senior director of food & nutritional services, Touchpoint

“Our associate Maria Koziara has worked countless hours sewing masks and was recognized in the AMITA hospital newsletter for her efforts. Just end of last week we visited the breast cancer unit, Pain & Procedure Clinic & COVID unit where Maria was donating more masks for nursing. She is currently working on more masks for ICU & ER.

No doubt that this is not only a hobby or passion for Maria, but also a calling to do good in a very challenging time, providing some comfort and appreciation with something that she truly loves.”

Ascension Providence/Touchpoint

Novi, Mich.

Nominator: Mayssoun Hamade, clinical development director, Touchpoint

“During a time where there is much fear and silence, a TouchPoint associate named Marvin Steward driven by love uses his voice and personal time to comfort those sick and alone in the hospital. Patients have very few guests able to visit due to the current circumstances. Marvin encountered a very sad patient that was lonely and emotional. He was able to work with the patient’s nurse to be able to spend personal time with the patient during his lunch to cheer him up. He did this until the patient was able to be discharged. Marvin, who has himself recovered from recent heart surgery and is considered to be part of the high-risk population, demonstrated an act of love that allowed the patient to feel the compassion needed to heal faster. When you ask Marvin why do you do this? He states, ‘I come to work every day with a smile and leave with a full heart because taking care of other people makes me happy.’”

Mercy Health

Boardman, Ohio

Nominator: Cheryl Tuning, vice president-marketing, AVI Foodsystems

“During the COVID-19 pandemic, many found themselves overwhelmed, frightened and even a bit unsure of their role during this unprecedented life-altering situation.

Many AVI team members at Mercy Health in Boardman, Ohio, are the unseen, unnoticed modest frontline workers, who when asked continually say, ‘I’m just doing my job,’ smile and continue working.

Mirna Rivera has worked as a valued AVI team member as a bulk food production specialist for the past two years and is part of our Food and Nutrition team.

She is part of the backbone of patient dining that prepares scratch-made daily proteins, soups, sauces and other menu items as needed items for patient dining.

Mirna is a single mom who works full time and then provides evening and weekend care to her own elderly mother and aunt seven days a week.

During the COVID-19 pandemic, AVI’s retail dining transitioned to almost 90% portable fare and 10% cook-to-order.

With this shift in business, we saw an opportunity to provide Mercy Health’s hospital workers with premade essential meals for individuals or families that could be taken home without any unnecessary contact with others.

As we implemented this new program, Mirna was an integral part of the team. She made helpful suggestions and immediately shifted to producing our new daily carry-out menus.

Mirna Rivera is shown here producing 750 boxed meals for Nurse’s Week. Under normal circumstances, AVI would have served an extensive buffet while doctors and nurses gathered to celebrate. This year was a bit different, but even more impactful in celebrating Mercy Health’s healthcare team.

Mirna has helped AVI Foodsystems adapt to a different normal in healthcare foodservice with safety protocols and a priority on social distancing. AVI is fortunate to work with a great team member like Mirna on a daily basis, who is reliable, overly caring, respected and a great example of the extraordinary work being performed by our frontline workers.”

Ascension Sacred Heart Bay Medical/Touchpoint

Panama City, Fla.

Nominator: Terry Clayton, regional director, Touchpoint

“Rebecca Owenby took it upon herself to lead the charge with setting up our Provisions 1:37 market, which was an in-hospital market stocked with food and essential supplies for hospital staff and associates. Not only is our market one of the best merchandised, but she designed a smartsheet to allow tracking of goods sold for the region. Rebecca also used a survey tool to gather customer feedback on what days they'd most likely purchase and what they would like to see available. For the grab-and-go pizzas, she created an online form that was customized and even referred to the customer by name!”

University of Arkansas for Medical Sciences

Little Rock, Ark.

Nominator: Tonya Johnson, director of nutrition services

“On March 17th a Code Pathogen was called at our hospital, University of Arkansas for Medical Sciences. Under this code, changes to the food service operations on campus changed dramatically. On a typical day prior to the Code being called our retail food service operations would serve around 8,500 meals per day to students, staff, outpatients and visitors. Once the Code was called all dining seating was closed. Nurses, physicians, respiratory therapists, EVS and other staff working with COVID-19 patients were no longer allowed to leave their work areas to take breaks. Our hospital set up a drive-thru testing triage area, we implemented a reduced visitor policy that did not allow visitors to leave the patient room for meals and we opened a call center to handle COVID-19 testing questions. People that once came to one of our retail areas now needed food delivered to their work area. Within 24 hours of all these changes on campus our retail food delivery program started. We had two supervisors oversee this task and personally deliver food and beverage all across our campus to the areas. We started delivering three meals per day seven days per week to over 300 employees who were not allowed to leave their work areas. We also started delivering coffee and snacks to other areas where employees were now screening staff, patients and visitors at entry points of our hospital. In early April the National Guard was deployed to our hospital to assist in the number of COVID-19 patients that we had at our facility. We then had to add these people to our meal delivery program. Our hospital recently started a statewide screening program where we set up mobile triage units in rural areas. The supervisors who oversee the mobile food delivery program had to arrive to work even earlier to stock the triage vans with water, ice and serve the team breakfast before they left. I would like to recognize Robin Phillips and Kevin Thomasson as Foodservice Heroes for all the work they have done in providing for the frontline workers during this pandemic. They have kept a great attitude through schedule changes, alternating weekends, and managing the daily changes in delivery numbers and locations. I am very proud of their self-less efforts and caring attitudes in support of our frontline COVID-19 staff.”

Ascension St. Vincent’s East Hospital/Touchpoint

Birmingham, Al.

Nominator: Terry Clayton, regional director, Touchpoint

“Shantrice has been cross-training for weeks on being a catering associate. As Shantrice went to pick up trays from the assigned unit, she asked a patient, ‘How was your food?’ The patient could barely respond and Shantrice noticed they were having a code. She immediately went to grab nursing and they made a code R page. Shantrice’s attentiveness to the patient and quick action really saved that patient's life.”

St. Clair Hospital

Pittsburgh, Pa.

Nominator: Grace Hoyer, manager of public relations, Cura Hospitality and Aladdin

“At St. Clair Hospital and Allegheny Valley Hospital, masks have become as commonplace as having a cell phone! So why not personalize or have a mask created that is reflective of you!

That’s what Shelia Shepherd, a full-time cook for St. Clair Hospital in Pittsburgh has been stitching in her spare time! According to Sheila who is known for her chicken marsala and caramel brownies, ‘I started to sew masks for my sister, Michelle Sieman, who is a cancer survivor. Because she is high risk, I wanted her to be best protected.’

Sheila, who is from Castle Shannon, Pa., is donating her time by sewing hundreds of one-of-a-kind masks with materials of her customers’ choice. She uses a surgical-style mask pattern, creating them with a non-woven fabric to filter the mask. ‘I started looking online and adapted my mask with a built-in interface (a stiffener for the fabric), which provides additional protection for the filter you choose.’ Sheila suggests heap sweeper bags or furnace filters. The pockets are designed so that the elastic can be removed or replaced with another material.

‘Another unique addition are the pockets sewn on the side of each mask. Instead of sewing the elastic into the side of the mask, the elastic is threaded through the pocket, so the customers have a choice of the fasteners,’ she says.

To date, Sheila has sewn and sold 350 masks, and is busy filling 225 additional orders for nurses, housekeepers, dining team members, family and friends!

This isn’t her first go at sewing. Sheila grew up in a household of sewing and crochet enthusiasts. Her mother, grandmother and great-grandmother sewed all of her and her sister’s Halloween costumes, and special occasion dresses for prom and communion. ‘We always had a one of a kind!’

At a cost of only $1.50 per mask, which covers only the cost of the material, Sheila donates her time, along with her sister and her sister’s daughters, Shannon and Emily, who have also volunteered to help pin and iron the fabric!

When asked what the most popular fabrics are? ‘Sugar skulls, comic book characters from Marvel Comics and Star Wars. Pittsburgh Steelers and Penguins fabrics have also picked up.’

Sheila wasn’t doing this for recognition. ‘I was doing this to help keep the people I serve and work with safe, and most of all, my sister, who is my inspiration in continuing our one-of-a-kind family tradition.’”

Novant Forsyth Health Medical Center/Morrison Healthcare

Winston-Salem, N.C

Nominator: Kate Collom, communications specialist, Compass One Healthcare

“As a frontline associate, Tamisha serves meals to our patients, takes their meal orders and makes certain their food needs are met.

Tamisha goes above and beyond her duties to accommodate patients’ needs and work closely with all staff members. And the medical staff knows it—the nurse manager on her floor requested Tamisha stay with her unit during these difficult times. Tamisha desires to be the very best she can be on the front line and genuinely cares about each patient. ‘My approach to the situation is that I’m very calm,’ she says. ‘I try to bond with patients and always ask how they are doing and how I can help them.’

Tamisha’s friendly manner and positive attitude bring comfort to our patients. She always listens closely to a patient’s concerns, believing she can serve them best once she knows their needs.”

AMITA Adventist LaGrange Hospital/Touchpoint

LaGrange, Ill.

Nominator: Neil Bhatnager, regional director of operations, Touchpoint

“Tammy has been here 21 years, and is a dedicated employee who ensures that the patients are taken care of on a daily basis. She was recently recognized for her efforts within an Ascension hospital newsletter. She cares deeply for all of the patients on a daily basis. Tammy understands the risks involved with delivering food to the sick patients and she comes to work every day to take care of them.”

Sunnybrook Hospital

Toronto, Ontario, Canada

Nominator: Lucy Niro, senior regional marketing manager Aramark Canada East

“Tiffany Cheung is a part time dietary aide and has worked at Sunnybrook since 2015.

She volunteered to help support our community Long Term Care Meighen Manor during the COVID crisis. Tiffany, who completed her physiotherapy training abroad, works with the physiotherapy team to support their daily activities.

She has adapted to the strict health and safety standards by donning and doffing PPE while supporting residents at Meighen Manor.

She has had to develop new routines in her personal life in order to protect her family: before she enters her home, she changes her clothes, wipes her shoes, sanitizes herself and isolates herself within her home.

Tiffany demonstrates courage and selflessness, compassion and empathy by putting community and resident needs above her own. She has gone above and beyond working in a low-risk (dietary aide) environment to now a high-risk environment, assisting with daily activities that impact the lives of residents. She is committed to providing support during the crisis.

About her experience at Meighen Manor as posted on the Sunnybrook intranet, Tiffany had this to say…

‘I think the best part about being there is getting to build relationships with the residents there and caring for them like our own. Here are two stories that I remember distinctly. I remember the first time I saw one of the residents and asked her how she was. She kept saying thank you and asked if we would be back after we did some exercise with her. I told her I wouldn't be back today, but if I passed by, I would say hello to her. There is also a resident who speaks Cantonese and I intentionally go to see her because I find that, though she knows some English, certain things are easier to communicate with her in her mother tongue. I also hope it makes her feel more at home. The way in which we communicate reminded me of the conversations/banter I used to have with my own grandmother who actually recently passed. It was bittersweet! She was also taken off her oxygen yesterday too and seemingly doing better.’

Physiotherapist Charmaine has this testimonial…

‘Tiffany was a wonderful addition to the team because she was energetic, reliable, committed and a team player. No matter what was asked of her—physiotherapy, feeding the residents or working as a PSW [personal support worker]—Tiffany did it with enthusiasm. The residents needed a person like Tiffany, because she was their lifeline, she kept them going during their time of isolation. She treated them like family. She connected and made them feel important.

Tiffany’s personality allowed her to develop a wonderful relationship with several residents who were initially very deconditioned and highly unmotivated. Her soft voice and sparkling eyes from behind her mask, showed them how much she cared. This encouraged the residents to do well, and because of her, many returned to their functional baseline.

Not only did Tiffany take good care of the residents, she also took care of her colleagues. Tiffany took it upon herself to have worship with us each morning, which included a reading/thought for the day and prayer. Something so simple, brought us closer and united us even more as a team. This was a beautiful thing in a time when we were meant to be isolated.

Tiffany has a beautiful spirit and was a joy to work with. The team truly appreciated her willingness to volunteer and help support Meighan Manor in their time of need.’”

Piedmont Columbus Midtown Hospital/Morrison Healthcare

Columbus, Ga.

Nominator: Kate Collom, communications specialist, Compass One Healthcare

“Tiffany has worked in the patient services department since December 2018 and at Morrison for four years. Her daily responsibilities include managing the patient tray line to ensure patients are fed; hiring, training and coaching patient dining assistants; upholding patient dining standards and goals to ensure patient satisfaction; and collaborating with nursing leaders to ensure success between our departments.

First Example: One of our associates found out that her favorite patient tested positive for COVID-19. Our associate, devastated and nervous, came to Tiffany, crying. Tiffany investigated what to do next, and our guidelines called for her to go home and self-isolate.

This woman is a dedicated worker with children at home, so Tiffany texted her daily to see if she could help in any way. That day arrived when the associate texted Tiffany and asked for a ride to be tested for COVID-19. Tiffany put on her N95 mask, picked her up and brought her to the hospital for her test. They were both scared; Tiffany had put herself at risk, but she wanted to make sure she was OK. Fortunately, her test came back negative.

Second Example: Our patient dining associates have been on edge as they work to safely navigate how to take care of our patients during the COVID-19 outbreak. One day, before a morning meeting, Tiffany had an idea to motivate her staff and help them keep fighting.

Tiffany told them, ‘I know that we’re scared, but could we take a moment to think about how scary this must be for the COVID-19 patients in our hospital? How alone they must feel, how they’re going through the scariest thing imaginable without the people they love by their side.’

To help the patients and the staff, Tiffany asked them to take time during the day to decorate the disposable trays that we were using for their COVID-19 unit. They purchased markers for each tray so staff members could communicate with each patient.

Our associates then asked what they should communicate to these patients. Tiffany told them to write something from the heart, but most importantly, write something that would motivate them if they were in the hospital battling COVID-19

Tiffany was blown away by the response. Some wrote passages from scriptures, while others drew amazing pictures and wrote messages of encouragement. A few days later, the hospital did its first Hero Walk for a COVID-19 patient discharged from their unit. Everyone cheered as she was wheeled out to be reunited with her husband outside. But as she went by, Tiffany noticed something in a bag. She was taking her disposable tray home with her! Tiffany could not read the message on the tray, but her decision to take it home almost brought her to tears. Tiffany knew at that moment that her team made a difference.

Tiffany’s devotion to her co-workers clearly shows her commitment to her team and their well-being. Her selfless act to help her co-workers get through a difficult period helped other associates understand she cares about the them.

Her idea to communicate to our patients provided a significant and timely boost for morale for the patients, hospital staff and our department. They took her idea and brought it into fruition, their anxiety and fear lessened as we wrote messages and drew artwork on the trays. One department team member commented that decorating these trays was a bright spot in her day and it reminded her of the importance of those we serve every day. This idea had such an impact in our hospital that it was shared throughout our system of 11 hospitals and was even replicated in other hospitals where Morrison Healthcare provides foodservice.”

Robert Wood Johnson University Hospital

New Brunswick, N.J.

Nominator: Dianne Ferrence, secretary, Food & Nutrition

“Tony was assigned the task of managing all the food donations for frontline caregivers. He handled all of the food donations on a daily basis including weekends. Tony worked 63 straight days to make sure donations were accepted and distributed throughout the hospital. He distributed more than 32,500 meals during that period.

Tony was touched by the amount of food donations that he felt the need to do something for Elijah’s Promise Soup Kitchen here in New Brunswick, N.J.

He challenged all the food service employees to donate to Elijah’s Promise and that he would match the amount donated. We raised $1,400 and Tony wrote a check to Elijah’s Promise for $2,800.00.”