Conference Schedule
Preliminary event schedule, times and events are subject to change.
*All events are held at the Myrtle Beach Convention Center unless otherwise noted.
| Date/Time |
Event |
Location |
| 12 - 6:30 p.m. |
Registration |
Hall of Fame Lobby |
| 4:45 - 5:45 p.m. |
First-Time Attendee Reception |
202-204 Meeting Room |
| 6 - 8:30 p.m. |
Opening Reception/Culinary Challenge |
DE Ballroom |
| 7:30 - 5:30 p.m. |
Registration |
Hall of Fame Lobby |
| 8 - 8:45 a.m. |
Breakfast |
E Ballroom |
| 8:55 - 9:30 a.m. |
Conference Welcome & Culinary Challenge Announcement |
ABCD Ballroom |
| 9:30 - 10:35 a.m. |
Opening Keynote - Serving Up Success: Reimagining Recruitment and Retention in Collegiate Dining, Brian Carter |
ABCD Ballroom |
| 10:35 - 10:55 a.m. |
Break |
Hall of Fame Lobby |
| 10:55 - 11:45 a.m. |
Elevating Campus Dining: Engaging and Supporting Students with Celiac Disease and Dietary Restrictions, Nicole Kessler |
202-204 Meeting Room |
| Beyond the Dining Hall: How Collegiate Dining Thrives Through Cross-Campus Collaboration, Jon Webster & Christopher Bee |
206-208 Meeting Room |
| Solution Exchange for Human Resources |
102-103 Meeting Room |
| 12 - 3 p.m. |
Showcase |
Exhibit Hall A |
| 3:15 - 4:05 p.m. |
Allergens Roundtable |
202-204 Meeting Room |
| Marketing Roundtable |
206-208 Meeting Room |
| Solution Exchange for Directors |
102-103 Meeting Room |
| 4:05 - 4:25 p.m. |
Break |
Hall of Fame Lobby |
| 4:25 - 5:15 p.m. |
Leveraging Values-Based Purchasing to Support Enhanced Menus and Thriving Food Systems, Bill Green, Natalie Pritchard, & Ryan Pressley |
202-204 Meeting Room |
| From Awareness to Action: Engaging Gen Z in Campus Sustainability through Innovative Marketing, Lexie Raczka & Lynn Cody |
206-208 Meeting Room |
| Solution Exchange for Retail Dining |
102-103 Meeting Room |
| 6 - 7 p.m. |
Industry Appreciation Reception |
Lobby Corridor |
| 7:30 a.m. - 12 p.m. |
Registration |
Hall of Fame Lobby |
| 8:30 - 9:15 a.m. |
Breakfast |
E Ballroom |
| 9:20 - 10:25 a.m. |
Closing Keynote - Feeding the Future: An AI Adventure to Drive Efficiency, Satisfaction, and Growth in Campus Dining, Julie Holmes |
ABCD Ballroom |
| 10:25 - 10:45 am |
Break |
Hall of Fame Lobby |
| 10:45 - 11:35 a.m. |
Automating Impact: How AI Elevates Campus Dining Experiences, Adam Bailey & Elizabeth Reide |
202-204 Meeting Room |
| Climate, Cows, & Calories: Serving Dairy & Plant-Based Foods in Dining Halls for Planetary and Human Health, Laura Buxenbaum, Jeremy Moyer, & Robin White |
206-208 Meeting Room |
| Catering Roundtable |
102-103 Meeting Room |
| 11:35 - 11:55 a.m. |
Break |
Hall of Fame Lobby |
| 11:55 a.m. - 12:45 p.m. |
The Power of the Authentic Response: Using Reddit and Private Facebook Groups as Resources, Nelson Gonzalez |
202-204 Meeting Room |
| Foodservice 2.0: Opportunities and Challenges of Working with Startups to Pilot Foodservice Innovation |
206-208 Meeting Room |
| Solution Exchange for Culinarians |
102-103 Meeting Room |
| 12:50 - 1:50 p.m. |
Lunch |
E Ballroom |
| 2 - 2:50 p.m. |
Technology Roundtable |
202-204 Meeting Room |
| Sustainability Roundtable |
206-208 Meeting Room |
| Solution Exchange for Managers |
102-103 Meeting Room |
| 2:50 - 3:10 p.m. |
Break |
Hall of Fame Lobby |
| 3:10 - 4 p.m. |
Resilience in Service: Campus Dining’s Response to Community Crisis, Elizabeth Riede |
202-204 Meeting Room |
| Cook-it-yourself Recipe Boxes: From creation to communication to completion, Nelson Gonzalez & Chef Kris Solt |
206-208 Meeting Room |
| Solution Exchange for Dieticians and Nutritionists |
102-103 Meeting Room |
| 5:30 - 8:30 p.m. |
Closing Event |
RipTydz |