Keynotes
A Winning Blend - Crafting a Championship Attitude with Positive Mental Health!
Thought-provoking, insightful, and highly energetic, Aaron will share practical strategies to foster mental well-being in today's fast-paced environment. This engaging session will cover the importance of self-care, stress management, and building resilience. Discover actionable tips and evidence-based practices to enhance your daily life by having the attitude of a Champion!
Cultivating Team Excellence: Explore the Power of Possibility with Pike Place Fish Mongers
Experience a high energy, interactive, team building and fish tossing event with the World-Famous Pike Place Fish Mongers. Internationally esteemed for its fresh seafood and in-person “fish throwing,” Pike Place Fish Market passionately stands by its pillars of excellence, committed to providing the world’s best seafood. Pike Place Fish Mongers understand that highly engaged teams are the difference between a thriving organization and one that's faltering due to ineffective mindsets and unchallenged methods. An important key to employee engagement and high morale is a positive workplace environment where deep trust and mutual respect form the backbone of the organization.
The Magic of Empathetic Leadership
People are the heartbeat of your organization. When your team feels supported, when their voices are being listened to and understood, when they feel truly valued and cared for, everyone will be empowered to bring out their best. As a leader, you can create that supportive environment to help your team thrive, and the magic begins with how you communicate with them.
Learning Sessions
Campus Kitchens Must Be Zero Carbon Before 2050 - Start Now!
Zero Carbon Kitchens are the future of college and university dining. This session presents successful kitchen electrification and decarbonization projects completed across the country and shares the lessons learned.
Cultivating Dynamic Leadership with Staff & Management: A Mission-Driven Approach to Real-World Results
Chef Jaime & Chris Anderson share Oregon State University's approach to utilizing their Mission, Vision, and Values to design expectation setting, performance evaluation, and coaching within a C&U Dining setting. They look to share learned lessons in cultivating new and existing team members' success in an environment where often we need to grow and retain talent above recruiting as a strategy for meeting post-COVID workforce needs. Attendees will participate in small group work, discuss how the shared approach can impact the evergreen challenges in our day-to-day, and acquire tools to modify or use as is when they return to campus.
Enhancing Value through Engagement, Education and … Coffee Roasting!
Co-Presenters: Kiel Turner, manager of program operations, University of Washington
There is no question the café experience plays an integral role in students’ overall satisfaction of dining on campus. The growing importance of the café presents new and exciting opportunities, yet the demand for the specialty coffee experience necessitates specialization and adaptation beyond the scope of traditional campus dining. In this session, we will explore strategies for using the café as space for engaging students in critical dialogues about food systems, examine current trends in specialty coffee, review sourcing, and discuss the implementation of comprehensive quality control, barista training programs and in house coffee roasting.
Feeding Students Without a Dining Hall
Join Clare, Genevieve and Angela as they walk you through the unique partnerships and programs on the University of Washington - Tacoma campus aimed to fill food gaps in their urban, commuter campus, without a dining hall. Learn about the current programs, how they involve students, lessons they have learned, and future expansion plans.
Food & Beverage Trends: Bold & Beautiful
The landscape of food & beverage has changed dramatically in the few years since the pandemic. We will explore growing trends in catering & dining services, acknowledge some of the challenges we are facing in the changing market, and get excited about the future of F&B.
Honeybees and Honey Applications For Chefs
Chef Kue Her, director of culinary, University of California - Davis Dining Services
Chef Dan Kelley, chef de cuisine, Montana State University - Bozeman
Learn how to enhance your honey-tasting experience by using the Honey Flavor Wheel. This wheel is perfect for those interested in varietal honey and want to pick out nuances of taste and aroma. Several different honey varieties will be available to taste. Follow along in a year-in-review of a small-scale honey operation, giving you an idea of how easy it is to implement the project on your campus. Learn how to store your honey properly and tasty ways to utilize honey on your campus.
How to Implement a Successful Reuse Program on Campus
Learn how to overcome the challenges of implementing a reusable program to save money, achieve your sustainability goals, meet any regulatory requirements, and promote your environmental impact. University of California San Diego implemented their Triton2Go reusable container program to eliminate their single-use disposables as part of their campus-wide zero waste program. The program launched on November 10, 2020, and within five months UC San Diego had diverted over 250,000 single-use disposables from the landfill.
Right Sizing Retail Dining Options - A post-pandemic data driven approach to serving an evolving on-campus population
UW Dining is a self-operated program consisting of dining halls, cafes, catering services, grocery and convenience stores, licensed Starbucks and Pagliacci Pizza franchises. The program for many years has faced challenges determining the appropriate Retail model to serve the needs of the campus while maintaining fiscal responsibility, and the COVID-19 pandemic has created additional complexities. In this session we will discuss the strategies, data, and organizational resources we have leveraged to evolve our Retail program to improve the guest experience and offer a variety of options, while remaining financially responsible, and nimble in response to the rapidly evolving needs of the campus population.
Sustainability & Local Sourcing: A Case Study
We will explore the concept of sustainability and how it relates to the world of food & beverage by looking at a real world operation with sustainability as the centerpiece of their mission.
The Cafe Experience - Building Campus Community
Co-Presenter: Emma Sintz, trainer, Caffe Vita
Led by 2019 US Barista Champion and Director of Coffee, Sam Spillman -- We will illustrate how a college cafe is the perfect business model to positively impact a community utilizing two case studies. The college cafe is a place that creates opportunities for individuals to not only embrace who they are, but also grow their professional skills – including leadership development, team building, business skills, marketing skills and customer service. A cafe is essential to college dining; impacting the campus experience, and allows students to see and be a part of the college’s mission, culture, and community