Keynotes
Say What You Mean in a Nice Way: Practical Communication Strategies for Every Conversation
Sarita Maybin
Kick off the NACUFS conference in this high-energy, interactive keynote presentation and learn practical communication strategies to forge new horizons. Take home tools for positive conversations across all areas of the campus you serve and gain practical strategies for engaging your own team.
PLUS, learn techniques for moving past setbacks and rekindling passion for your food service career.
Keynote highlights include:
· Three P’s for staying positive in challenging situations
· Sarita’s Top 10 Positive Communication Phrases (Including Take-home Card)
· How to effectively respond to negative feedback—without getting defensive
· A proven process for constructively conveying concerns
Find Your Jam: Create Momentum, Unlock Potential, and Rock What’s Next
Rick Lozano
In college and university food services, the demands are high, budgets are tight, and resources often feel scarce. But great leaders and teams don’t just make do—they find creative ways to innovate, engage their people, and create momentum despite the challenges.
That’s where Finding Your Jam comes in.
In this high-energy keynote, Rick Lozano brings his signature blend of music, humor, and interactive storytelling to help NACUFS members leverage their existing resources, develop their teams, and create sustainable momentum—no matter how tight the budget or how big the challenge.
Using Rick’s signature RIFF™ model, you’ll learn to:
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Integrate – Discover how to make the most of what you already have—talent, skills, relationships, and technology—to create new opportunities for efficiency, service improvements, and team growth.
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Flow – Develop a rhythm of continuous improvement and engagement, where teams feel energized, empowered, and ready to tackle whatever comes next.
This isn’t just another keynote—this is a unique, interactive, high-energy experience that will leave you inspired and equipped with real, practical tools to create momentum, unlock potential, and rock what’s next in campus dining.
Super Sessions
Start Again: Practical steps to reclaiming your path forward
Lucas G. Irwin
Founder & CEO, Rebel Health
Rebounding from setbacks isn't solely about mental toughness; it's a skill we can cultivate. When life veers off course or we get knocked down, knowing how to navigate back is essential. In this session, we'll explore this process and how mastering it can help us be more resilient, responsive and propel us forward in our lives.
Sessions
The Learning Sessions for the NACUFS 2025 National Conference will focus on delivering content in the domains aligned with the NACUFS Collegiate Dining Body of Knowledge™ .
Business Administration Domain
Sessions in this domain focus on planning, systems, and business functions required to operate, enhance, and fund a campus-valued dining program
Talent Management Domain
Sessions in this domain focus on recruitment and selection, development, and engagement of personnel (including student employees) in order to operate a successful collegiate dining operation.
Guest Experience Domain
Sessions in this domain focus on providing an exceptional collegiate dining guest experience.
Campus & Community Engagement Domain
Sessions in this domain focus on collaborative alignment with campus culture, mission, and strategies (including student engagement) as well as developing successful brand recognition through effective marketing.
Professional Intelligence Domain
Sessions in this domain focus on driving an ethical, organized environment that promotes high standards of integrity and inclusivity, effectively modeling responsible stewardship of campus resources, and leading and promoting organization initiatives and change.
Building Bridges: Forming and Executing Meaningful Collaborations Between Local vendors and University Programs
Jason Warrington
Marketing manager, Bison Hospitality, Harding University
In today’s dynamic foodservice landscape, university dining programs can greatly benefit from forming strong, mutually beneficial relationships with local vendors. This presentation will guide attendees through the process of creating and maintaining these partnerships. Attendees will learn about the benefits of local sourcing, how to identify and evaluate potential partners, and strategies for successful collaboration. By the end of the session, participants will be equipped with practical tools to enhance their dining services and support their local communities. Join us to discover how to build lasting, impactful vendor relationships.
Building the Nourish Program – Nutrition Services at University of Richmond
Karen Hensley
Senior registered dietitian, University of Richmond
Madeline Nathe
Culinary registered dietitian, University of Richmond
University of Richmond (UR) Dining Services was recently ranked No. 3 Best Campus Food by the Princeton Review. The epicenter of UR Dining’s Nutrition Services, known as NOURISH, is the Demonstration Kitchen, a state-of-the-art, open-concept educational cooking space that opened in 2021. This session will take participants through the development of UR Dining’s Demonstration Kitchen and how UR strives to create a culture of health and wellness through food by providing the campus community with a wide variety of educational culinary experiences, such as cooking classes, guest chef events, cooking competitions, and partnerships with other departments on campus.
Creating a Competitive Edge: Meeting the Needs of the Rising Food Allergy Population
Susie Hultquist
Founder & CEO, Spokin
Natalie Coppola
Register dietitian, The George Washington University
The increasing number of children diagnosed with food allergies is now impacting college campuses. Dining services are facing not only a rise in students with allergies but also more complex dietary needs. The prevalence of multiple allergies and the growing incidence of allergies beyond the top nine allergens add layers of challenge. Compounding this issue, many students choose not to disclose their dietary restrictions as they seek to shed the “allergy kid” label. Nevertheless, college dining services are legally required to provide safe dining options for all students. This session will provide vital insights, data, and strategies for schools to effectively support and welcome students with food allergies. Through Spokin’s College Partner Program, institutions like George Washington University, which have established and continue to improve their programs, are promoted directly to the food allergy community—a group eager to find a safe home away from home for their children. In today’s competitive college environment, addressing the rising prevalence of food allergies and special dietary needs can provide a significant advantage. Join us in creating an inclusive dining experience that not only meets these needs but also fosters a sense of community for all students. This presentation is designed for campus dining directors, culinary teams, dietitians, and administrators aiming to position their institutions as leaders in safe, community-oriented dining, ready to meet the evolving needs of this incoming generation of students.
Employee Engagement Action Plan
Terrasa Mouw-Grewell
Engagement manager, Iowa State University
Paige Ermer
Associate director for residential dining, Iowa State University
Staffing and employee satisfaction have been a struggle for all of us over the past several years, starting with the pandemic. At Iowa State University, we knew that a change in culture was needed and that it would take some work on the part of our whole team to make that happen. Join us to learn about how our Employee Engagement Action Plan came about, the changes we made along the way, what our staff were able to teach us as leaders, and how that plan has changed the entire culture of our dining program.
First Year Eats: Creating Experiences That Build Connections for First Year Students
Henry Howard
Senior vice president, marketing, Chartwells Higher Ed
Statistics show that one in four first-year students do not return for their second year. This program discusses how your dining program can positively impact the first-year experience for students. First Year Eats, a transformative initiative, was piloted at 11 campuses and then launched across the country with impactful results. The program created engagement and connections that fostered a sense of belonging for students supporting their success on campus. The presenters will share vital elements of the program, success stories, key learnings and results.
Inventory Excellence to Manage Your Bottom Line
Cathy Ness
Director of solution engineering, Transact + CBORD
Joie Schoonover
Director of dining and retail services, University of Wisconsin - Milwaukee
With razor-thin margins in the foodservice industry, every dollar counts, and poor inventory management can quickly eat away at a food operation’s bottom line. The impact of inefficient practices, such as overstocking and understocking, is significant, with inventory accuracy averaging only 63% across U.S. food operations. This session will detail how to improve inventory management practices and achieve up to a 10% reduction in costs by addressing these common issues. Designed for both small food operations and large multi-venue facilities, this session will provide practical strategies for integrating effective inventory practices into daily operations and fostering a culture of continuous improvement. Attendees will gain actionable insights on the importance of inventory organization, common challenges that lead to mismanagement, and techniques for establishing efficient processes using the 5S Kaizen methodology. Participants will learn step-by-step methods for conducting 5S (Sort, Set in order, Shine, Standardize, Sustain) events to optimize inventory storage, reduce backstock, and streamline operations. The session will also cover best practices for inventory counting, tracking, and forecasting to ensure accurate inventory values are used for forecast-driven purchasing, cost of goods calculations, and inventory turnover analysis. Additionally, we will explore key performance indicators (KPIs) that reveal operational health and profitability, such as inventory turnover and cost of goods sold (COGS). Attendees will discover tools and technologies—including just-in-time inventory systems and analytics dashboards—that can enhance efficiency and transparency. This session is an opportunity to gain the knowledge and tools to immediately reduce food costs and improve the bottom line through inventory excellence.
Navigating Retail Transformation: A Financial Approach to Student-Centric Solutions
Jennifer Tober
Director of retail, MDining, University of Michigan
Optimizing mobile ordering and kiosks: We will delve into implementing a new Point of Sale (POS) system, focusing on adding kiosks and enhancements to our mobile ordering platform. These innovations allowed us to streamline operations by reducing cashier roles while simultaneously increasing student engagement through a digital loyalty and rewards program. We’ll discuss how reallocating labor from traditional cashier duties to order fulfillment led to a significant increase in mobile transactions without necessitating additional staffing.
Extending operational hours with technology: As we emerged from COVID, we faced challenges related to reduced operational hours and a slow return of foot traffic. To address student demands for late-night and weekend options, we explored specialty vending as a viable solution for fresh food offerings outside regular hours, minimizing labor costs. In this session, we will share insights on the implementation process, the range of offerings, and the outcomes of our pilot program, which successfully catered to student needs without incurring extra labor expenses, while also generating incremental revenue.
Leveraging local restaurant partnerships: Our reimagined visiting restaurant program has transformed two of our retail locations into dynamic dining experiences. By partnering with local restaurants to create rotating food stations, we have increased culinary variety and excitement for students. This year, we expanded our program to include 12 local restaurants, with five of them serving daily across our locations. We’ll discuss how these partnerships not only enhanced student satisfaction but also resulted in labor savings, creating a win-win situation for students and the campus community as well as our operational efficiency.
Nourishing Campus Communities: Connecting Dietetics, Students, and University Dining
Alyssa Reidhead
Professional practice assistant professor, Utah State University
This session will explore practical and impactful ways that nutrition professionals can become essential members of university food service teams. We will highlight how Utah State University implemented student led projects such as a “Healthy Option” menu highlight and point of sale education to improve student eating patterns and satisfaction. You will also gain knowledge of how to create effective collaborations with nutrition programs on your campus to enhance the university dining experience. Whether you're launching a new initiative or looking to strengthen existing partnerships, this session will provide inspiration and actionable tools to elevate your dining program and nourish your campus community.
Nourishing Change: A Dining Transformation Journey
Vedda Hsu
Director, Oklahoma State University Dining Services
Scott McCollum
Assistant director, Oklahoma State University Dining Services
Amanda Hamlett
Marketing coordinator, Oklahoma State University Dining Services
In this presentation, we will delve into the transformative journey of reimagining collegiate dining through the construction of a new dining facility, previously housed within a 60-year-old dormitory mezzanine. This project not only aimed to modernize the dining experience but also to adapt to the evolving needs of today’s students. The process began with the recognition that the existing space no longer met the demands of our community. We embarked on the ambitious task of designing a new dining building that could accommodate a diverse range of dining options while fostering a vibrant social environment. However, the onset of the COVID-19 pandemic introduced significant challenges, impacting both the project’s budget and timeline. As we navigated these hurdles, we were compelled to reevaluate our layout and overall design to align with a revised budget. This required innovative thinking and flexibility, leading us to explore creative solutions that would maximize functionality and enhance the student experience. We focused on creating a space that promotes community, sustainability, and accessibility, ensuring that every aspect of the design reflects the values of our institution. A key component of the new dining facility is an upscale, larger convenience store and market. Throughout the presentation, we will share insights into our collaborative approach, involving student feedback and input from various stakeholders. This engagement was crucial in shaping a dining environment that truly serves the needs of our community. We will also discuss the architectural considerations and design principles that guided the project, illustrating how we balanced aesthetic appeal with practical functionality. Join us as we explore the lessons learned from this transformative project, from overcoming budget constraints to implementing innovative dining solutions.
Renovation and Transformation of the University of Pittsburgh’s Premier Dining Facility
Steve Schurr
Vice president of operations, University of Pittsburgh
Rose Basso
Director of dining services, University of Pittsburgh Business, Hospitality, and Auxiliary Services
In a significant transformation project spanning 18 months, the University of Pittsburgh reimagined its largest dining facility, creating a modern, student-centered space. This session delves into the project’s strategic planning, innovative solutions, and collaborative efforts that maintained continuous dining services throughout the construction. Participants will gain insight into the phased construction approach, temporary dining solutions, stakeholder engagement, and accessible practices that facilitated uninterrupted service. We’ll highlight the reimagined vision that now offers enhanced culinary experiences, flexible environments, and expanded capacity, designed to improve student satisfaction and campus life. Key features include stations like Table 33, showcasing Latin American flavors, Kokumi with Western-Asian inspired dishes, The Briny Pickle for custom sandwiches, and the plant-forward Farm Stand. Participants will learn about the phased construction approach, stakeholder engagement, and accessible practices that maintained service. The reimagined space, designed for community and culinary diversity, now offers flexible environments that enhance campus life, serving as a model for large-scale, student-focused renovations. This transformation delivers a one-of-a-kind experience that elevates the student experience with culinary showcases and culinary trends, student event programming focused on engagement, and inclusive dining options that meet all dietary needs. Attendees will learn about the challenges faced, strategies employed to mitigate disruptions, and the positive impact of this large-scale renovation, offering a model for executing transformative projects while sustaining essential services.
Reviewing, Reframing, and Refocusing Access & Equity in Campus Dining
Elizabeth Riede
Executive director of campus dining, Appalachian State University
Farrah Reidt
Director of nutrition, Appalachian State University
Ellen Bunn
Associate director of disability resources, Appalachian State University
This session highlights Appalachian State’s innovative approach to dietetic access and equity within campus dining, developed in collaboration with the Office of Access and Equity. Our program prioritizes inclusivity for students with diverse allergies and specific diets, emphasizing transparency in menu offerings and fostering student confidence. We will explore how our director of nutrition and director of access and equity: disability resources partner with our operations teams to offer personalized support systems, ensure compliance and develop best practices, ultimately enhancing the dining experience. Join us as we share insights and strategies for creating a more equitable dining environment that recognizes and responds to student needs.
Reviewing the Results of the 2024/25 NACUFS Customer Satisfaction Survey
Johann Leitner
CEO, Touchwork
Customer satisfaction is a key indicator of success, and understanding how you compare to other institutions is a critical component in evaluating your strengths and identifying opportunities for growth. The National Association of College & University Food Services (NACUFS) Customer Satisfaction Benchmarking Survey is designed to help you measure, evaluate, and benchmark the variety of needs and opinions of your most important customers – your students! This presentation will discuss how the 2024/25 survey was conducted and review the key findings regarding overall student perceptions about dining services.
Streamlining Campus Dining Hiring: The Power of Dartmouth’s JOBS Line
Jon Plodzik
Director of dining, Dartmouth College
Emily Sandow
Account executive, Touchwork
Recruiting for dining services in the college and university sector presents unique challenges, especially in smaller towns where the candidate pool is limited. The hiring process is often extensive and layered with institutional policies that can delay the onboarding of much-needed staff. To bridge these gaps, Dartmouth Dining Services adopted a straightforward yet innovative tool—a JOBS line that allows interested candidates to text in for opportunities. This approach not only streamlines recruitment but also offers a modern, accessible way for candidates to express interest and engage directly with the dining team. Our presentation will cover how Dartmouth College Dining Services implemented this tool to simplify and accelerate the recruitment process. We’ll discuss how the JOBS line functions, from initial contact with candidates to follow-up protocols. In this interactive session, attendees will explore the steps taken to launch this solution, its operational benefits, and the ways it has improved outreach and candidate engagement. This presentation will include a case study overview by Jon Plodzik on how the JOBS line has impacted recruitment at Dartmouth. Emily Sandow will provide insights on the technical and operational setup, as well as best practices for integrating similar tools in other college and university dining operations. Attendees will have the opportunity to engage in Q&A and discuss potential applications of the model in their own institutions, facilitating a collaborative exchange of ideas. By the end of this session, attendees will be equipped with practical knowledge on implementing text-based solutions to reduce barriers in recruitment and foster a more responsive approach to filling critical dining services roles. This session offers an innovative perspective on modernizing recruitment in the college and university dining sector, making it easier to connect with candidates in real time.
The Whole Plate of Marketing
Richard Ronquillo
Director of marketing and communications, University of California, Davis
Alex Fisher-Wagner
Lead multimedia and social media specialist, University of California, Davis
How can you best work with the resources you have? What do students want to know the most about on-campus dining? How can you tell if what you’re communicating is resonating with your students? Our team began with these questions as we sought to create campaigns that truly inspired students, had great storytelling, constantly evolved, and succeeded on a low budget. In this session, we’ll teach you how to identify your strengths, turn your strengths into an effective and comprehensive campaign, turn feedback into critical decision making and continuously improve and grow your marketing. Throughout the presentation, we’ll use our case study of the College of Agriculture and Environmental Sciences (CAES) to illustrate each step of the process. We’ll finish the presentation with how this process can be applied to your campaign and university. Plus, we’ll provide you with an evaluation worksheet that will help you identify your strengths.
2025 Setting Up Your Dining Service Program for Success in Today’s Inflationary Environment
Rich Neumann
Director of culinary services, Ohio University (retired)
Culinary arts instructor, Mid-State Technical College
Inflation and fee budget caps have created a difficult environment for college and university dining programs nationwide. The key to thriving in this environment depends on knowing where your program currently stands, using data to write a cost-benefit analysis, communicating the cost-benefit analysis with upper administration showing them your program’s value to the university, and having a reserve. This session will show you how to use the most current NACUFS Operating Ratios Data, Salary Survey Data, Bureau of Labor Statistics Data, and more to help you demonstrate your program’s value to the university.