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Faculty

Julie Cavaliere

MHA, RD
VP, Operations
Thrive Nutrition by MealSuite

Julie brings 25+ years of operations, systems and leadership experience in long-term care and senior living to her role as VP of Operations at MealSuite. A Registered Dietitian for 28+ years, Julie recently added a Master's degree in Health Administration to her credentials, reflecting her commitment to both clinical expertise and organizational leadership. Her impact on the field was recognized in 2022 when she received the Marie Taylor Award for Excellence in LTC, Seniors Nutrition and Dietetic Practice — a prestigious honor celebrating visionary champions of the dietetic profession and dedicated advocates for the rights and well-being of older adults.

2027 Sessions

Compliance Blind Spots: State Nutrition Rules Every Senior Living Leader Needs to Know

Keeping up with compliance is getting harder. With evolving requirements and limited bandwidth, teams are looking for practical ways to mitigate risk - without adding more complexity to already demanding days.

Here's a surprising reality: many culinary leaders believe there are little to no state nutrition-related regulations that apply to their operations. In fact, many states have requirements tied to therapeutic diets, menu oversight, hydration protocols, documentation and nutrition services - and that gap in awareness represents a significant risk.

This session turns that blind spot into an opportunity. We'll examine what state nutrition regulations actually require, where communities are most vulnerable and what proactive approaches lead to better resident outcomes and stronger survey performance.

Senior living operators are juggling enormous responsibilities and deserve support systems that make compliance easier to manage - not harder. That means simplified workflows, better visibility into nutrition-related risks, standardized documentation, connected technology and access to dietitian expertise when it's needed most.

This is especially critical for teams who are already balancing hospitality-focused dining with increasing clinical complexity.

Walk away with clarity, confidence and a practical roadmap for closing your compliance blind spots.

Co-Presenter

Wednesday, May 26 8:30–9:15 AM
Quality Improvement & Risk Management
Faculty

Julie Cavaliere

MHA, RD
VP, Operations
Thrive Nutrition by MealSuite

Julie brings 25+ years of operations, systems and leadership experience in long-term care and senior living to her role as VP of Operations at MealSuite. A Registered Dietitian for 28+ years, Julie recently added a Master's degree in Health Administration to her credentials, reflecting her commitment to both clinical expertise and organizational leadership. Her impact on the field was recognized in 2022 when she received the Marie Taylor Award for Excellence in LTC, Seniors Nutrition and Dietetic Practice — a prestigious honor celebrating visionary champions of the dietetic profession and dedicated advocates for the rights and well-being of older adults.

Faculty

Virginia Millar

Senior Director of Hospitality and Dining
Schlegel Villages

Virginia is a visionary strategic leader dedicated to crafting exceptional, resident-centered hospitality experiences that harmonize innovation with fiscal responsibility. She champions the evolution of dining and hospitality by leveraging forward-thinking strategies, mentoring emerging leaders, and embedding core corporate values into every operation. With a strong focus on cutting-edge and continuous improvement, Virginia drives sustainable quality and growth. Her expertise spans launching new Schlegel Villages locations, cultivating strategic partnerships, and pioneering next-generation service models, positioning her as a dynamic force in shaping the future of hospitality within senior living.

Faculty

Jon Williams

RD, LD
Director of Dietitian Consulting Services
MealSuite

Jon brings over 23 years of experience in dietetics and senior living operations to his role as Director of RD Consulting Services at MealSuite. Throughout his career, he has served as a consulting dietitian and held progressive leadership roles in consulting services, including oversight of assisted living operations, corporate partnership development and support for skilled nursing services. Jon graduated summa cum laude with a bachelor's degree in Culinary Nutrition from Johnson & Wales University in Providence, Rhode Island. Outside of work, Jon enjoys hiking, playing basketball and gardening.
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