Join Sergio Alonso, Director of Food Services at Lee Memorial Health System, as he shares his expertise on elevating the patient experience through innovative, patient-focused foodservice strategies. Learn how to bring home appeal to patient menus, effectively engage staff and patients in menu development, and secure buy-in for new menu items. Sergio will provide examples from his work at Lee Memorial Health System where he strives to ensure all patients, and their families receive balanced, comforting meals. Gain practical strategies and actionable insights to bring a touch of home into your foodservice operations.
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With over 30 years of leadership experience in both hospitality and healthcare, Sergio Alonso is known for his strong work ethic, reliability, and commitment to excellence. His transition from the restaurant industry into healthcare has been marked by innovation and results—most notably transforming a 100-square-foot space into a thriving scratch-made Bistro that quadrupled sales and became a standout dining destination. As Director of Food and Nutrition for one of Southwest Florida’s largest hospital systems, Sergio oversees operations at Golisano Children’s Hospital and HealthPark Medical Center. He also leads six cafés, physician lounges, and third-party vendors, ensuring alignment with safety, quality, regulatory, and financial standards. Sergio is passionate about developing future leaders, driving team performance, and fostering a culture of collaboration and continuous improvement. His efforts have earned him numerous honors, including Key Contributor, High Reliability, and Presidential AHF awards. In 2024, he was recognized among the top 5% of leaders for Excellence in Engagement. His prior hospitality career also garnered culinary acclaim, including the Taste of the Town Award and recognition from Gulf Coast Magazine. Through every challenge, Sergio remains focused on elevating patient care, enhancing foodservice operations, and inspiring others to lead with creativity and impact.
This webinar is pending approval for 1 continuing education credit by the following organizations: The Association of Nutrition & Foodservice Professionals (ANFP) and the American Culinary Federation (ACF). Approval by the Commission on Dietetic Registration for CEUs was not requested for this webinar.