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Virtual Town Halls

The need for answers is more important than ever and the National Association of College & University Food Services (NACUFS) always tries to respond with the utmost urgency. Virtual Town Halls are where the brightest minds and solution seekers collaborate and share solutions on how to respond to the multitude of changes and demands of a fast-paced collegiate dining environment with clarity and vision. Virtual Town Halls are live and also available on-demand and is an included member benefit for all NACUFS members.


All Virtual Town Halls are available for download in the NACUFS Store. For upcoming Virtual Town Halls, click here.

 
 

As students continue returning to campuses across the country, quarantine and isolation meals remain hot topics. Meeting special dietary needs and allergy requirements can be a challenge while serving in these new circumstances. Ashley Foster, assistant director of culinary nutrition and risk management, Virginia Tech; Gail Mitchell, chef nutritionist, Villanova University, and Tara Sanders, assistant director – nutrition and sustainability, Oregon State University all share their expertise and experiences in this Virtual Town Hall.

 
 

As many campus return to full operation this fall, catering and events are returning as well. Assuring customer safety, handling shortages and price increases, and new menus are all challenges college and university foodservice professionals are facing. Hear from Cristian Vasquez, Princeton University; Lisa Wadzinske, University of Wisconsin-Madison, and Amy Rasmussen, Utah State University in this Virtual Town Hall about how their operations plan to return to full capacity.

 
June 2021 Regional Virtual Town Halls
 

Wrap up the school year and begin looking toward the fall with a series of Regional Virtual Town Halls hosted by NACUFS regional ambassadors.

Continental Region – Diversity in Design: UCSD Encourages Diversity in Innovative New, Sixth College, Dining Space

Mid-Atlantic Region – Collegiate Dining is Still Building the Future

Midwest Region – Staff: Re-engaging Your Employees Back to the Normal

Northeast Region – Telling Your Story Beyond COVID-19

Pacific Region – Fall 2021: Looking Ahead and Understanding the Smaller School Dining Approach

Southern Region – Communications Entering Fall 2021


Fall Recruiting

 

As you prepare for a very busy fall semester, recruitment remains one of the largest hurdles you face in a continuously changing environment. Filling open positions, ranging from students to managers to directors, and competing with other local foodservice operations will continue to be a challenge. Randolph Carter, director for human resources, University of Georgia; T. Hamari, manager of employment operations and training, Northern Michigan University, and Paul Pena, talent and acquisition consultant, University of California, Riverside share their perspectives.


Retail Operations in the COVID-19 Environment

 

Retail operations have been impacted by the COVID-19 pandemic, just as all areas of collegiate dining have. Adjustments to food courts, c-stores, and other retail locations have been required. In response, campuses have had to implement safety changes such as new signage, plexi-glass, changes to self-serve, and new cleaning protocols. Jason Arnett, manager, food court and coffee bars, Johnson County Community College; Donna Morris-Powell, director for retail operations, North Carolina A&T State University; and Jeffrey Palmer, director of dining, culinary, and markets, University of California San Diego share their perspectives.

 

Sustainability

 

Sustainability practices impact campuses and students in many ways and foodservice operations are no exception. Customers have an expectation of college and university foodservices to be aware of sustainable practices and implementing them on campus. Whether you have an established sustainability office or just getting started, there are always new ways to further the sustainability of your operation. In this Virtual Town Hall, join Steve Mangan, senior director Michigan Dining, University of Michigan; Kory Samuels, executive director, Rochester Institute of Technology; Kerry Paterson, CEC, director of residential dining and catering, Oregon State University, and Annemarie Vaupel, vice president of marketing, Hormel Foods to learn about their organizations’ sustainability practices.