CDM, CFPP of the Month - May 2025

Name: Mary Hanna Schupp, CDM, CFPP

Job Title: Nutrition and Culinary Director

Employer: Advanced Healthcare of Mesa

Job Location: Mesa, AZ

Years at Current Facility: 2.5 years

Years in Current Position: 10 years

CDM, CFPP Since: 2013

 

Why did you decide to become a CDM, CFPP?

I wanted to obtain the highest credential available for my profession. Being a CDM, CFPP allows me to stay current with trends and requirements for compliance with dietetics, leadership, and food safety. My desire to was to advance my career.

What are your main responsibilities in your current position?

Leadership of a dining services team, financial management of labor, purchasing and supplies, and clinical responsibilities for patient care regarding nutrition.

How do you organize your time at work to make sure you accomplish all your responsibilities?

LISTS! Each day I start with a list of items and prioritize them. Those not complete at the end of the day are carried over to the next day. I stick with a routine whenever possible, mapping out the days of the week and month regarding financials, payrolls, audits, clinical responsibilities, and meetings. Creating master grocery lists and schedules is essential.

What is an example of an innovative way you have made change at your facility and how did you implement it?

I use HACCP throughout the operation. I created a nice leather-bound menu to place in patient rooms. Additionally, I routinely coach each member of my team with a unique style of leadership that fosters team work.

What was your first job in the foodservice industry?

When I was 15, I worked as a “coffee girl” at a local restaurant. My first job in healthcare was a dishwasher at a hospital which inspired me to pursue college to study dietetics and food science.

Who has been your biggest mentor in foodservice and how have they helped shape your career?

Jeffrey Barret was an administrator who taught me about radical hospitality and person-centered care.

What are the biggest challenges you face in your position and how do you handle them? 

Keeping within a modest food budget with rising costs and ensuring employees get along and work with one another.

What is your favorite part of your job?

Leadership. I love coaching associates. I enjoy learning about them and providing them with opportunities to demonstrate their individual talents. I love witnessing and hearing about their wins each day.

How do you stay up to date with current innovations and trends?

My company has regular meetings with all food service directors where we discuss innovations and trends. Additionally, keeping up with my CE credits helps me stay current.

How do you envision the foodservice industry changing in the next few years?

I would love to see the CDM, CFPP credential mandated for all states as well as seeing our profession respected and valued by the entire health care team.

What is your advice to those just getting started in the foodservice industry?

Stay positive! Find a mentor who is seasoned in this role. Be confident and open to learn and modify strategies. Focus first on building a loyal team.