Liz Boone

Work

The overall mission for my food/nutrition departments has always been to lead our community to improved health.  My passion for food and nutrition started as I completed my Bachelor of Science in Dietetics with a concentration in Food Service Management from Ohio University.  As a registered/licensed dietitian my first food service managers roles were at multiple senior living/nursing homes.  I then transitioned to the acute care setting at University Hospitals.  While working full time and having had twin boys, I decided I needed more of a challenge…I completed my Master of Business Administration in Healthcare.  Upon completion of my MBA, I was then the Executive Director of Nutrition Services at Aultman Health an 804-bed hospital.

After over 20 years in healthcare food service management, I moved into a consulting role where I worked with Fortune 500 corporations (Google, Intuit, Alcon, Kimberly-Clark, Fiat-Chrysler, Walmart, Disney/ABC Studios, Halliburton, Capital One, USAA, Altria) as well as colleges/universities campuses. These clients were looking at ways to make food a positive employee/student benefit for recruitment/retention.  I provided a continuous improvement program with an overall goal to serve more people who have a greater satisfaction, better and safer food at a lower cost. Understanding the data, translating, and teaching improvement to methods/practices to help my clients get a little better each day. During COVID many of my clients worked from home and food services were suspended.

At this point I pivoted becoming a US Foods Business Solutions Specialist.  I was responsible for increase sales/case penetration and improved profitability in large health systems (Baptist Health, University Hospitals of Cleveland, Kettering Health, Henry Ford Health, The Ohio State University Wexner Medical Center, Carle Health, Baycare Health, McLaren Health, University of Louisville Health). The major focus was to implement action plans for improving efficiency and effectiveness, providing expertise in cost reductions methodologies and creative approaches to revenue enhancements for my customers.

Working for IHS allows me to utilize my skills from healthcare, college, business/industry, and vendor distribution to support the culinary teams to push boundaries by exploring ingredients and technologies as they strive to nourish the communities.