Hospitality is simply the art of making others feel valued. A community that is inspired to promote a culture of hospitality improves the lives of everyone it touches, from residents and patients to guests and staff. Because food touches our lives in so many ways, we believe, here at the Pineapple Academy, that good food thoughtfully presented is the gateway to the broader goal of a hospitality-driven community. Building a Culinary Culture means elevating your food service to include the small touches and big ideas that will take the experience from forgettable to memorable for the people you care for. We hope you will join us in our mission to improve the lives of the people in our care through a more precise approach to creating a Culinary Culture driven by a desire to further hospitality in our communities.

Speaking to large and small groups educating owners, executives, and operators on how to engage the Deskless Work Force. The goal is to attract new staff and retain them while improving organizational viability. Discussions include creating better work cultures through Servant Leadership, developing future leaders, proving career paths for team members, and embracing technology to help manage all of it! The only sustainable solutions are the ones that help grow the business, retain team members, and provide a better customer experience.

At DRS Foodservice Design, we can design the most modern foodservice environments for all segments of healthcare. We can reduce new construction costs with more efficient layouts, reduce energy with the correct commercial kitchen equipment, design a foodservice renovation with the best ROI, help control labor costs, improve food quality and reduce waste. The right design will improve operations for years to come.

DM&A is the largest healthcare foodservice consulting firm in the United State with clients coast to coast and beyond. Services include Hotel Style Room Service, Retail Tune-ups, Renovation Services, Management Recruitment, Assessments, D10 Training and Culinary Training.

Traveled the Northwest creating process improvements in B&I and Healthcare accounts.

DFNS at CMC Union Hospital in Monroe, NC. Managed over $3M in volume in an Acute Care Hospital that included a 65 bed LTC facility and a 25 bed rehab center. Also was the Executive Chef in a critical access hospital in Western NC for one year.

Oversaw the development of multiple Foodservice and Hospitality projects. Managed design consultants on new hospitality project. Coordinated permitting and zoning regulations with city and county officials. Opened multiple fast casual franchise restaurants in North and South Carolina. Responsible for the management of 10 QSRs.

I have had the pleasure of working in hotels and resorts begining at the Sun Valley Sky Resort after graduating from Johnson & Wales where I was an F&B Manager. From there it was onto working for Weston Hotels at a large corporate hotel moving from F&B Manageement to Hotel Management. From there I continued to learn more about hotel operations and moved up to GM. After working in operations for years, I transitioned to hotel & restaurant development projects as an owners rep and project management. In 2008, I transitioned from the hotel industry to began working in healthcare where I was able to bring all the lessons learned in hotels and restaurants and share them with hospitals and senior living communities across the country. My goal and passion has always been process improvement and creating positive work cultures where team members can grow.

Taught foodservice management and culinary arts classes to students attending the former Charleston, SC campus.