Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 47

by Emmy Bender
ANFP Marketing Associate
ebender@ANFPonline.org

CDM, CFPP
SPOTLIGHTS

The CDM, CFPPs on these two pages
are making a difference in their
facilities and their profession.

CDM, CFPP Brings Restaurant Aspirations to Facility
" The key is to have a 'well-oiled machine'
running in the kitchen, " she said. " This
allows time to step away from operations.
A loyal team is also a definite plus! "

DAWN REED, CDM, CFPP
is the Certified Dietary Manager at
Markesan Resident Home (MRH) in
Markesan, Wisc. She has been at the
facility for nine years and has been a
CDM, CFPP since 2015.
Reed started her career in food service
on a tomato farm at the age of 14.
Additionally, she worked as a dishwasher,
busser, server, and bartender. She became
a CDM, CFPP after her former manager
retired and suggested that she would be a
perfect candidate to become certified.
" I love customer service, making people
happy, and food! I needed a second
job, and our local SNF was hiring in
the kitchen. I thought it would suit my
immediate need, but it turned into a career.
Never in a million years did I ever think I
would be where I am now, " Reed said.
In her current role, Reed is responsible
for monitoring day-to-day operations,
scheduling, ordering food, training
and leading staff, and more. Reed stays
organized by keeping operations running
smoothly.

Reed has worked with her team to
implement a big change in her facility-
restaurant-style dining. According to
Reed, she has always dreamed of having
her own restaurant and was able to
emulate that dream in her facility. The
staff at Markesan moved to restaurantstyle dining from a standard tray service.
" Staff now ask each resident, for each
meal, what they would like to eat, " Reed
said. " We have a set menu; however,
residents are told the menu, the alternate,

" Before, if someone was on a low-sodium
diet [for example], they couldn't have
the bratwurst that their neighbor could
have, " Reed said. " They had a turkey
hot dog instead. With our small diet
alterations, our residents are able to enjoy
all the foods they like by making small
changes to the rest of their day with the
help of our RD and myself for some extra
education. "
As the foodservice industry continues to
change, Reed envisions more residentcentered, personalized menus. She would
like to bring these changes to her facility
one day as well.
" My team would love to have a sit-down

REED HAS WORKED WITH
HER LOYAL TEAM to
implement a big change in her
facility-restaurant style dining.
and we have a list of 'always available
options' that they can choose from. " To
facilitate this style of dining, staff takes
orders the same way any restaurant does.
Then the food is prepared and served the
way the resident requested.
In addition to restaurant-style dining,
MRH also offers a liberalized diet plan,
which improves the resident dining
experience and also provides education
about their nutrition.

menu for our residents, have open dining
hours, and treat residents as patrons of
our diner, " she said. " We would like
smells of fresh homemade bread and
chocolate chip cookies floating through
the halls. We work in our residents' home,
so it should feel like home. "
For those getting started in the
foodservice industry, Reed's advice is to
persevere.
" Stick with it! " Reed said. " There are a
lot of ups and downs, but the ups are so
worth it! "

N U TR I TI O N & FO O DS E RV I C E EDGE | January-February 2021

45
https://www.anfponline.org/events-community/cdm-recognition/cdm-of-the-month
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - Jan/Feb 2021
