It has been a busy four months in the NACUFS office since our new executive director Gretchen Couraud arrived. She's preparing to visit all give regional conferences this year and wants to hear directly from you, the NACUFS membership.
Read her blog and be sure to introduce yourself at your regional conference!
2013 Foodservice Directors Symposium Wrap-Up
30 foodservice professionals visited the Culinary Institute of America’s San Antonio campus as part of the recent Foodservice Directors Symposium. The three-year old facility, set among restored 19th century buildings once part of the Pearl Brewery and just minutes from the city’s famed River Walk, featured state-of-the art classrooms and kitchens, allowing the participants to not only learn about Latin and Asian flavors, but also to taste a variety of the produce, spices, and dishes that were discussed. Chef/Instructor Elizabeth Johnson-Kossick shared her expertise as a Latin Cuisines specialist, explaining that “Latin cuisine is one of the hottest segments of the foodservice industry, with patrons demanding both authentic and creative interpretations of the traditional foods of Latin America, and this demand is calling for chefs to be more knowledgeable than ever in these regionally diverse cuisines.” After a presentation discussing key differences in foods from Mexico, Brazil, and Peru, she provided samples and recipes for a variety of salsa verde and pickled vegetable recipes and samples, plus a simple, yet refreshing appetizer “Tacos de Jicama con Guacamole”, Latin American starches such as P’eske (Bolivian Quinoa) and Manioc, washed down with a Peruvian purple corn beverage.
Participants were also treated to information and tastings of Asian culture from Chef Hinnerk von Bargen, CHE, Associate Professor at the CIA, San Antonio. Chef von Bargen engaged the audience with his humor as he demonstrated recipes for Kim Chi stew and spicy tofu with mushrooms, and introduced popular beverages such as South East Asian Bubble tea and a tart, salted yogurt drink that promised to quench one’s thirst on a hot summer.
During a tour of the facility, participants were able to observe chef-in-training students cooking in the kitchen and watch visiting military chefs learn techniques of healthy cooking as part of a visiting military chefs “Boot Camp.” A highlight of the day was lunch in NAO, the student-staffed restaurant where the expertise of the CIA came alive in a menu that played homage to the cuisines of Latin America and the skills of the students and staff.
The Foodservice Directors Symposium, an annual event for senior-level collegiate foodservice professionals, also included a series of operator round tables with fifteen industry sponsors, as well as a full-day of peer-to-peer discussions on topics of the participants choosing. Laura Lozano, global dining services manager for Dell, Inc. and 2010 IFMA Silver Plate winner addressed the group, and the closing dinner was held at chef-owned, Biga on the Banks. Jeff Yawn, Foodservice Director of Eagle Dining, Georgia Southern University, concluded, “This program continues to be one of the most beneficial ones I attend each year.” Jeff will be working with the planning committee to include tours of his facility when the program comes to Savannah, Georgia in 2014.
2013 Student Employee of the Year
Each year, NACUFS gives a Student Employee of the Year Award to a student who best exemplifies reliability, quality of work, initiative, team work, and contribution to his or her employer. Regional winners receive certificates; the national winner received a $5,000 scholarship and plaque which will be presented at the student's institution. The nominee must:
Be a full-time student at a NACUFS member institution at the time of his or her nomination
Work for dining services for a minimum of three consecutive months in the 12-month period prior to the deadline for the award
Be classified as a student employee in the institution's or management company's payroll system
Each school may submit only one name for the competition. Multiple submissions will be returned to the member institution for final selection.
Pictured (from L to R): David M. Chase, Associate Director, Bryn Mawr College Louis Logan, Mid-Atlantic Region President, Millersville University Emily Kirchner, 2012 Student of the Year Award recipient, Bryn Mawr College Steven Sensenich, Unit Manager of Haffner Dining Hall, Bryn Mawr College Timothy Dietzler, NACUFS President, Villanova University
Statement from NACUFS Regarding Food Allergies and the ADA
Recently, the U.S. Department of Justice reached an agreement with Lesley University that outlines steps the university must take to accommodate students with food allergies and celiac disease in order to be in compliance with the Americans with Disabilities Act. Although this settlement applies solely to Lesley University, NACUFS is researching the situation and analyzing the potential impact that this decision may have on our member institutions.
Because the primary goal of collegiate dining programs is to provide a safe, healthy and enjoyable dining experience for students, the topic of special dietary accommodations remains at the forefront of association and member priorities. NACUFS has addressed the subject of food allergies and intolerances through a variety of resources and educational programs, including webinars, interest sessions at regional and national conferences, and in association publications.
As the resource for campus dining professionals, NACUFS will continue to be proactive in seeking out and developing resources to assist colleges and university foodservice departments in addressing the critical issue of food allergies and intolerances. Currently, association leadership is exploring a number of options and institutional and industry members can expect to hear more in the coming months about specific steps the association may take.
While it remains uncertain what the impact this settlement will have on our industry as a whole, it provides a timely opportunity for colleges and universities to evaluate their programs. NACUFS recommends each member institution take the following steps:
Conduct an internal audit of current procedures used to manage food allergies on campus.
Review section 9.11 on food allergies in the NACUFS Professional Practices Manual for best practices. (If you don't have a copy of the manual, you can order one here.)
Review the settlement between the Department of Justice and Lesley University. Consult your institution’s legal counsel and the campus ADA coordinator for recommendations for your campus.
Stay tuned for more information from NACUFS.
If you have any questions or comments regarding this issue, please contact the NACUFS office at (517) 332-2494.
Gretchen M. Couraud, CAE, CFRE NACUFS Executive Director
NACUFS supports EPA in Food Recovery Challenge
Did you know?
Around 35 million tons of food waste was generated, in 2010, 97 percent of which was thrown away into landfills or incinerators.
More than 14 percent of households in the U.S. were food insecure, in 2009, meaning they did not know where their next meal would come from.
Wasted food means wasted money for businesses and residences.
Food decomposes in landfills to generate methane, a potent greenhouse gas.
Sustainability initiatives are very important to college and university food services. For this reason, NACUFS supports the U.S. Environmental Protection Agency in their Food Recovery Challenge - part of their Waste Wise voluntary program that assists in evaluation of waste management options. The goal of the Food Recovery Challenge is to increase awareness to the amount of food waste generated in the U.S. For more information, or if you are interested in joining, visit the Food Recovery Challenge website.
NACUFS has named Gretchen Couraud, CAE, CFRE, as its next executive director, effective November 1, 2012. Couraud will only be the third executive director in the association’s 54-year history, and will be its first female chief staff executive. She will succeed Joseph Spina, CAE, Ph.D., who is retiring after 22 years of service to the association.
“I’m pleased with the thorough approach taken by the board of directors and search committee in selecting Gretchen as the association’s next executive director,” said Nona Golledge, NACUFS past-president and director of KU Dining at the University of Kansas. Golledge oversaw the search process during her presidency. “Gretchen will provide the leadership necessary to build upon the dynamic programs established during Dr. Spina’s tenure as executive director. NACUFS is in great hands,” Golledge continued.
Couraud comes to NACUFS after more than 25 years in non-profit and association management, with extensive experience in government relations, issue advocacy, strategic planning, and organizational leadership. She is currently the executive director for the Michigan Library Association (MLA), a position she has held the past seven years.
Prior to joining the MLA, Couraud held positions at the Capital Area Humane Society, Lansing Community College Foundation, and Lansing Regional Chamber of Commerce in Lansing, Mich., and the U.S. Chamber of Commerce in Chicago. She is a graduate of Goucher College with a B.A. in international relations and management. Couraud received her Certified Association Executive (CAE) credential in 1990 and has been a Certified Fund Raising Executive (CFRE) since 2006. She also serves on the board of directors for the Michigan Society of Association Executives.
“Because dining services is such a vital element of student life, I am excited to join an organization that is dedicated to the success of college and university foodservice programs,” stated Couraud. “I look forward to working with the association’s board, volunteers, members, and staff to advance the mission of the organization and elevate the image of collegiate foodservice on campus, as well as that of NACUFS itself.”
Once Couraud joins NACUFS on November 1, Dr. Spina will stay on as executive director emeritus through the end of the year to help ensure a smooth organizational transition. Timothy Dietzler, NACUFS president and director of dining services at Villanova University, will facilitate the transition.
“We thank Joe for his leadership these past two decades, and are fortunate that this transition comes with the association in excellent financial shape and with an active and engaged membership," said Dietzler. "I look forward to introducing Gretchen to the members and am confident that her vision, enthusiasm, and experience will guide NACUFS to grow and thrive in the future."
Rachel Warner, NACUFS Director of Communications and Marketing
(517) 332-2494 | firstname.lastname@example.org
NACUFS Introduces the David R. Prentkowski Distinguished Lifetime Member Award
Distinguished Lifetime Member Award Renamed to Honor Association Leader
NACUFS has renamed its Distinguished Lifetime Member Award to honor longtime member and volunteer, David Prentkowski. Prentkowski is the director of food services at the University of Notre Dame.
The award, now known as the David R. Prentkowski Distinguished Lifetime Member Award, was created in 1990 to honor retired members who have supported the betterment of college and university foodservice and the association. Winners of this award earn an honorary lifetime membership in NACUFS and their annual membership dues and conference registration fees are waived. The annual award is presented at the association’s national conference each July.
“Dave’s leadership, guidance, and tireless efforts to advance the mission of NACUFS have been instrumental in shaping the association,” said Nona Golledge, NACUFS president and director of dining at the University of Kansas. “He truly embodies the spirit of this great organization, and the board of directors is enthusiastic about recognizing his legacy in this way.”
Prentkowski has been active with NACUFS for more than three decades, serving in various volunteer roles, including as the association’s president in 1996-1997. NACUFS recognized Prentkowski's outstanding service to the association by presenting him with the Richard Lichtenfelt Award in 2001. He received the association’s top honor, the Theodore W. Minah Distinguished Service Award, in 2006 as recognition of his exemplary contributions to NACUFS and the foodservice industry.
“NACUFS has meant a tremendous amount to me during my career. I am truly honored to have this prestigious award named after me and I thank the board of directors for the acknowledgment,” said Prentkowski.
Prentkowski, a graduate of Purdue University, joined the University of Notre Dame as its director of food services in 1990, having previously held positions in collegiate foodservice at the University of Utah, Purdue University, and the University of Michigan.
Submit Your Story for Campus Dining Today
NACUFS is seeking contributors for the upcoming Spring/Summer issue of Campus Dining Today. The feature theme for this issue will be disaster preparedness and crisis management. In addition, we are seeking contributors for our regular sections, What’s Hot on Campus (unique events, student initiatives, etc.) and Campus Dining by Design (building projects, renovations, etc.). To see the latest issue of Campus Dining Today to see examples of these sections, click here.
If you are interested in seeing your institution featured, please forward the following information directly to our Acquisitions Editor, Donna Boss, at email@example.com and cc: firstname.lastname@example.org with the subject line “Campus Dining Today.” Please send a separate email for each event or initiative you would like to submit.
For each submission, include:
Do you have high-resolution images (300dpi) suitable for printing?
Who can we contact for additional information (name/phone/email)?
What was your response to an emergency on campus? (Natural disaster, power outage, etc.)
How did you create your disaster plan?
What are some critical components of emergency management plan?
What’s Hot on Campus
Name of Event/Initiative
What makes this initiative unique?
Campus Dining by Design
Name/Type of Project (e.g., Renovation of Smith Dining Hall)
Key Facts (e.g., number of customers served, square footage, staffing)
Key People Involved
Additional Information (e.g., sustainability components, unique features)
Better Information. Better Decisions.
Understanding and measuring operational performance is a critical aspect of managing your foodservice program effectively and efficiently. Get a clearer picture of where your program stands in 2012 by participating in the Operating Performance Benchmarking Survey from NACUFS. The unique survey allows you to assess your program’s performance over time and compare yourself to national benchmarks in a variety of categories.
The Operating Performance Benchmarking Survey can help your program recognize consistent areas of strength as well as reveal unique and practical opportunities for program development. By harnessing the reach of our association, we can offer you the extensive hard data you need to further innovate in your program as well as in the industry as a whole.
Past participants have weighed in on their experiences with the survey:
“The NACUFS Operating Performance Benchmarking Survey is an important assessment tool for Campus Dining Services and the University of Missouri-Columbia. We use the results within our department to measure progress over time and identify specific areas to further investigate or address. We also use the information in our annual report, especially focusing on a comparison of similar programs in the primary control areas of food and labor costs.” – Julaine Kiehn, Director of Campus Dining Services, University of Missouri-Columbia
“The NACUFS Operating Performance Benchmarking Survey has become a required strategic tool for evaluating our performance and for planning for the future. Comparative results of the survey are used to communicate our performance to the senior-level administrators on campus, which is critical for resource allocations and gaining approval for strategic initiatives.” – David Prentkowski, Director of Food Services, University of Notre Dame
With your participation, you will receive important data including revenue and expense benchmarks, productivity ratios, trend analysis and operator performance reports.
The Operating Performance Benchmarking with NACUFS is free for members and is convenient: Fill out and return the printed questionnaire mailed to you in January or submit your data online and you will receive a customized report for your program that puts your institution’s data alongside the aggregated benchmarks of all institutional participants. Data submitted is completely confidential and only you will have access to your individual institution’s information.
Nominate a deserving individual for the Distinguished Lifetime Award
NACUFS has always relied on the guidance of experienced and innovative leaders. Now is the time to recognize those retired members who have worked tirelessly to support the betterment of college and university foodservice with a nomination for the Distinguished Lifetime Member Award.
Last year's winner, Jane Grant-Shambaugh, says "I was truly honored to receive the 2011 Distinguished Lifetime Member Award, coming as it does from an association I respect and which supports a campus service critical to the success of students. Among it's many benefits, NACUFS provides extraordinary programs and opportunities to learn and interact with our peers. I found these services and relationships invaluable to my personal and professional growth."
In addition to the Distinguished Lifetime Award, nominations are also being accepted for the Theodore W. Minah Distinguished Service Award and the Daryl Van Hook Industry Award. Learn more and submit your nomination >