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2024 NC Logo_full color CMYK Transparent

National Conference Schedule 

 

  1. July 17-July 20, 2024
  2. Wednesday, July 17
  3. Thursday, July 18
  4. Friday, July 19
  5. Saturday, July 20
8:00 a.m. - 7:00 p.m. Registration
8:30 a.m. - 3:00 p.m. Edutour
11:00 a.m. - 4:00 p.m. NACUFS Café
4:45 - 5:45 p.m. First-Time Attendee Reception
6:15 - 9:00 p.m. Theodore W. Minah Award Presentation & Celebration
7:00 a.m. - 5 p.m. Registration
7:30 - 8:30 a.m. Region and Volunteer Appreciation Breakfast
9 - 10:20 a.m. Opening General Session - Tip Jar Culture ™: Employee Engagement - Gregory Offner
10:20 - 10:50 a.m. Refreshment Break
10:50 - 11:50 a.m. Networking Session: Real World Operational Experience Discussions
10:50 - 11:50 a.m. Roundtable Discussions  
12 p.m. - 12:45 p.m.

Learning Sessions:

A GEM of an Idea (GE)
AI and Appetites: How to Harness the Power of AI to Enhance Your Dining Program (BA)
Engagement Equals Loyalty (GE)
Meal Plan Market Data 2024; New Formats and Case Studies (BA)
Sustaining Meat and Dairy for Generations to Come (CCE)
University of Wisconsin-Madison Food Waste Prevention Journey (BA)
Updates & Impacts: ED’s Proposed Cash Management Rule on Meal Plans (PI)
What is the FUTURE For C&U and Special Dietary Needs
12:50 p.m. - 12:55 p.m. Ribbon cutting at Showcase
12:55 p.m. - 4:55 p.m. Showcase
5:30 - 7:30 p.m. Culinary Challenge
5:45 - 7:30 p.m. Industry Appreciation Reception

 

7:30 a.m. - 5 p.m. Registration
7:30 - 9:40 a.m. Awards Breakfast and Culinary Challenge Announcement
9:40 - 10 a.m. General Membership Assembly
10:15 a.m. - 1:15 p.m. Showcase
1:15 p.m. - 1:45 p.m. Break
1:45 - 2:45 p.m. Super Session - Cook your Bourbon: How Bourbon Can Enhance Your Cooking - Chef Ed Lee
1:45 - 2:45 p.m. Super Session - Story Skills for Better Leadership - Taji Torrilhon
2:45 - 3:15 p.m. Refreshment Break
3:15-4:25 p.m. Super Session - The Future of College and University Foodservice: 2030 and Beyond
3:15-4:25 p.m. Super Session - Student Panel – Cultivating Success: Perspectives from Current and Prospective Student Employees
4:25 - 4:55 p.m. Refreshment Break
4:55 - 5:40 p.m.

Learning Sessions:

Building Morale- Developing intentional culinary competition teams (TM)
Campus Kitchens Must be Zero Carbon Before 2050 - Start Now! (BA)
Creating an Inclusive Dining Community: Duke Dining’s Initiative to Accommodate Allergen and Dietary Requirements (GE)
Empowering Women in Culinary (TM)
Implementing Successful Reuse Programs (GE)
NACUFS Benchmarking Survey: Marketing Strategies and Benefits of Data Analytics(CCE)
Setting Up Your Dining Service Program for Success in Today’s Inflationary Environment (BA)
Stories that Lead: Crafting Your Origin Story to Inspire Connection (PI)

 
7:30 a.m. - 12 p.m. Registration
8:00 - 8:30 a.m. Continental Breakfast
8 - 11:30 a.m. Experiential Learning Sessions
8:30 - 9:15 a.m.

Learning Sessions:

Bridging the Nutrient Gap: Helping Those with Food Allergies Thrive (GE)
Secure a Seat at The Table: Explaining the Dining Value Proposition (BA)
9:35 - 10:20 a.m.

Learning Sessions:

A Place at Our Table: Launching a Staff DE&I Program (PI)
Cultivating Dynamic Leadership with Staff & Management: A Mission-Driven Approach to Real-World Results (TM)
10:20 - 10:45 a.m. Refreshment Break
10:45 a.m. - 11:30 a.m.

Learning Sessions:

Exploring Convenience Services Partnerships and Their Effect on University Foodservice (GE)
Managing Managers (TM)
11:40 a.m. - 1 p.m. Closing General Session - The Future of Higher Education - Dr. Bryan Alexander
1:15 - 2:30 p.m. Awards Luncheon
7:30 - 10:30 p.m. *Closing Event at the Frazier History Museum