Tuesday, June 2, 2026 | 11:00 AM-12:00 PM Eastern Daylight Time
How Reliable Data Optimizes Your Food Program
Effective management of a dining program in a behavioral setting requires a clear understanding of performance across operations, financials, and patient experience.
Most leaders are still working from delayed or fragmented data. Culinour solves that problem for you. As your dining services partner, Culinour provides a connected suite of cloud-based systems that deliver real-time intelligence and data to leadership, and restaurant-quality dining and clinically aligned nutrition to your patients.
Our Chief Technology and Culinary Officers invite you to join them for a practical look at how leading organizations are using real-time data to manage dining operations with greater precision.
You'll learn:
- Real-Time Cost Control
See how immediate updates to food cost, labor spend, and budget performance, with the ability to compare actuals against projections results in more accurate planning and resource allocation. - Production, Menu, and Inventory Intelligence
How real-time monitoring of forecasting accuracy, ingredient usage, and on-hand inventory enables faster adjustments to menus, purchasing, and culinary execution. - Dining Activity Visibility Impact
Understand the value of real-time utilization and expense trends with transaction-level data, ordering patterns, and patient sentiment the moment it occurs.
Presenters:
.jpg "matthew-thompson (1)")
Chef Matthew Thompson, MBA, WCMC
Matthew Thompson is an award-winning and highly decorated culinary leader with more than 25 years of experience advancing hospitality, wellness-focused dining, and operational excellence across senior living, healthcare, higher education, and corporate dining environments.
As Chief Culinary Officer for Phoenix3 Collective, Chef Thompson oversees culinary strategy, innovation, menu development, wellness integration, and culinary standards across the organization’s portfolio of hospitality brands. He is the co-author of the ICAA Culinary & Hospitality Standards and the first American Culinary Federation World Certified Master Chef (WCMC) working in senior living — one of the highest distinctions in the culinary profession.
Prior to joining Phoenix3, Chef Thompson served as Co-Founder and Chief Culinary Officer of Harvest Table Culinary Group, where he helped pioneer chef-driven, sustainability-focused dining programs centered on wellness, plant-forward cuisine, and responsibly sourced ingredients. He holds an MBA from Johnson & Wales University and completed advanced ProChef certification training through the Culinary Institute of America. Chef Thompson has also studied Lifestyle Medicine at Harvard Medical School and is a certified lifestyle medicine coach focused on the connection between nutrition, health, and hospitality..
David Leuci
David Leuci is a technology executive and digital strategist with extensive experience leading enterprise technology transformation across hospitality, dining, and service organizations. As the architect of the TrueVue platform, David leads all technology efforts across Phoenix3, overseeing the development of integrated systems designed to deliver real-time operational visibility, performance intelligence, and decision-making support across healthcare and hospitality environments.
Prior to joining Phoenix3, David served as Chief Digital Information Officer at The Energy Federation Inc., leading company-wide digital transformation initiatives focused on innovation and scalable growth. He previously served as Senior Vice President and CIO/CTO at Unidine Corporation, where he developed enterprise technology strategies, drove digitalization initiatives, and implemented operational systems to support rapid organizational growth. David has also held leadership positions at IBM, Millennium Partners Sports Club Management LLC, and MRO Software Inc.