CDM, CFPP of the Month - February 2025

Name: Michael Lowther, CDM, CFPP
Job Title: Director of Dining Services
Employer: Canal Pointe Rehab and Nursing
Job Location: Akron, OH
Years at Current Facility: 15 years
Years in Current Position: 18 years
CDM, CFPP Since: 2021
Why did you decide to become a CDM, CFPP?
It was the next step to take to obtain a better knowledge of the healthcare foodservice industry.
What are your main responsibilities in your current position?
Oversee a staff of 18 to 20, closely work with the dietitian, nursing staff, and speech therapist, and speak with residents daily to make sure their needs are being met.
How do you organize your time at work to make sure you accomplish all your responsibilities?
The old-fashioned paper planning book with some time carved out at the beginning of the week to set my goals not only for the week, but any important things coming up soon.
What is an example of an innovative way you have made change at your facility and how did you implement it?
When I first entered this facility, we had a dining room that was not being used for the residents to use during mealtimes. I asked the residents at the monthly food committee meeting if they would like to eat in the dining room, and it was an, "I’m ok to eat in my room." It took several months to explain how much better it would be to sit and have a meal with your friends and/or family that are coming to visit. I talked with the administrator, DON, and activities director, came up with a plan and had it up and running in a few short weeks.
During COVID, the dining room was shut down. When the all-clear came back on we put the plan back in place and it is going well. Right now, we are diving into the IDDSI program to meet the needs of our residents. We already are using a few of the already prepared food and liquids.
What was your first job in the foodservice industry?
Working at the local pizza restaurant.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
My first dietary manager in a nursing home facility as a dietary aid, Cathy. She always had an answer for any problem or situation, and it was solved instantly. In my mind, when a situation comes to me I still say, “What would Cathy do?”
What are the biggest challenges you face in your position and how do you handle them?
My biggest challenge is the phrase "It’s just dietary.” When people say that I try to educate them on what the dietary staff does, what kind of credentials and certifications all members of the dietary staff need, and that most of them have some type of schooling and some of them need an ongoing education to remain certified.
What is your favorite part of your job?
Not only keeping the residents happy, but also the parties and banquets I am part of planning and setting up.
How do you stay up to date with current innovations and trends?
Food shows, continuing education courses, and ANFP conferences.
How do you envision the foodservice industry changing in the next few years?
In the nursing home business, I am looking at the next generation that will be coming into nursing homes. The baby boomers.
What kind of food are they accustomed to? Will menus change? How do we meet the needs of this generation?
What is your advice to those just getting started in the foodservice industry?
It can be very rewarding if you can be patient and accept change on a regular basis. Get advice from seasoned colleagues and find that mentor that will help you throughout your career.