CDM, CFPP of the Month - March 2026
Name: Antanesha Patterson, CDM, CFPP
Job Title: Manager of Nutrition & Environmental Services
Employer: Bronson Healthcare Group
Job Location: Mattawan, MI
Years at Current Facility: 12 Years
Years in Current Position: 8 Years
CDM, CFPP Since: 2017
Why did you decide to become a CDM, CFPP?
I was offered a promotion at my current company that required the certification. I was very interested in the position as my background was in food service. The certification was an added bonus.
What are your main responsibilities in your current position?
I manage housekeeping, laundry and food services for a 100-bed facility consisting of a combination of in-patient rehabilitation and long-term care. I am in charge of the hiring and termination processes and everything in between, including coaching, payroll, scheduling, supply and food procurement, corrective action, and more. I am on the safety, QAPI, infection control committees, and I manage the budget for all three of my departments.
How do you organize your time at work to make sure you accomplish all your responsibilities?
With so many departments under my belt, I have to keep my calendars up to date. I have a large dry-erase calendar posted for my staff to see when I am in the building, if I’m at a different location owned by my company, or if I’m on PTO. This also helps them to know when I am covering an open shift. I have Calendly and send links to all candidates for them to self-schedule an interview. This saves me time of trying to manually discuss over the phone when both parties are available. I keep my online company calendar up to date as I am a part of various committees within my organization. I keep archive folders for all of my staff individually to save email correspondence, and I keep a small notes journal that has subject tabs. I have a tab for each department, and I notate important info including budget conversations and touch bases with my leader.
What is an example of an innovative way you have made change at your facility and how did you implement it?
One example of being innovative would be expanding our café hours. My facility is located in a small town without many opportunities to leave for food on your lunch break. Our café was only open Monday through Friday, 8:00 a.m. - 4:00 p.m., due to staffing. I noticed that there was an area within my kitchen that had a lot of downtime that wasn't being utilized properly. The staff member answers the phone and places meal orders for our residents/patients. The café operator also had a significant amount of downtime throughout his shift. I combined the two roles. The new position would answer phones between customers and place meal orders. The café was able to operate from 7:00 a.m. - 7:00 p.m., seven days a week by doing so. This allowed for second shift staff to also be able to utilize the café.
What was your first job in the foodservice industry?
My first job in the industry was a bread runner at Fazolis.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
My biggest mentor in food service would have to be my first manager at Fazolis. He helped me become confident and outspoken, as I was a very shy teen. He encouraged me to speak up and take on challenges. He coached me and promoted me in the company over the years until I was assistant manager. I am forever grateful to him.
What are the biggest challenges you face in your position and how do you handle them?
The biggest challenge that I face with managing three departments is staffing. I was able to handle this better by proving to my company that I needed to create new coordinator positions, as I had no help with providing leadership to my team. There were no coordinator or supervisor positions that report to me. I was able to show the value that this would have, and was approved one position for housekeeping and laundry, and two positions for food service. I now have support with leading my teams as well as covering vacancies in the schedule.
What is your favorite part of your job?
My favorite part of my job would have to be being able to implement the asks of my residents and patients. We receive a lot of recommendations and requests during resident council, and it feels great to be able to make them smile when their requests are heard and implemented.
How do you stay up to date with current innovations and trends?
I make sure to monitor my emails from ANFP. I am also an ANFP volunteer as well as an AHF member. I love to volunteer and be involved as much as my schedule will allow.
How do you envision the foodservice industry changing in the next few years?
I see a trend of the new generation not having longevity with their workplaces. They do not mind starting over. I envision this continuing, causing even higher turnover. As a millennial, I was used to people finding value in having tenure at their place of employment, but I am seeing this less and less.
What is your advice to those just getting started in the foodservice industry?
This industry has its ups and downs. It is very rewarding. You have to be flexible and open-minded. Be prepared for the high turnover rate.