Sarita Maybin

Sarita Maybin is a dynamic and seasoned speaker, known for empowering audiences with the skills to transform uncomfortable conversations into constructive communication. With a career spanning over two decades as an international speaker and communication expert, Sarita has shared her insights in all 50 states, 10 countries—including Iceland—and on the prestigious TEDx stage.

Sarita blends real stories, practical solutions, and a relatable presence that engages her audience and inspires positive action. Her universal message has resonated with a diverse range of clients, including American Dental Association, Million Dollar Round Table, National Conference of State Legislators, Department of the Navy, and the University of California.

Leveraging her background as a former university dean of students with a master’s degree in counseling, Sarita shares strategies for enhanced collaboration and communication. As a “military brat” who thrived in a life of constant change, she brings a unique perspective, emphasizing that the power of communication is not just in what you say, but how you say it.

Sarita is also an author, having literally written the book on how to respond to the question: If You Can’t Say Something Nice, What DO You Say? Her commitment to fostering positive dialogue continues with her latest book, Say What You Mean in a Nice Way.

Rick Lozano

Rick Lozano helps people unlock potential and amplify their talent, and he does it all with his unique blend of energy, expertise, and a musician’s soul.

After twenty years of experience in award-winning talent and leadership development programs, Rick founded his own business, Unlock & Amplify®, to help develop leaders, teams, and workplace cultures that resonate, engage, and unleash the power of their people.

He brings his creative approach to audiences across the globe combining his skills as a world-class speaker and facilitator with his creative talents as a singer/songwriter and musician - and occasional game show host!

And in the process, he has built a reputation for his refreshing delivery that leaves audiences raving, and - more importantly - with action items they can immediately implement to produce change.

He is the author of two books, Acoustic Leadership – Develop A Leadership Culture That Resonates and Find Your Jam: Create Momentum, Unlock Potential, and Rock What’s Next.

He served as president of the Austin Chapter of the National Speakers Association, and has the industry’s CSP (Certified Speaking Professional) designation, a credential only held by 18% of the thousands of members worldwide.

Engage. Develop. Inspire. These are the things Rick does best, sometimes with a guitar in hand.

Bob Pacanovsky

An entrepreneur for 30 years, primarily in the hospitality industry, Bob Pacanovsky, and his team created over 7,000 meetings, events, and receptions (including catering 25 of the Pro Football Hall of Fame Induction events), and had one opportunity to create both a “wow experience” and a lasting impression (or a Black Tie Experience) on his clients and guests. 

Now as a keynote speaker and strategic trainer, he uses his two decades of work to teach companies and organizations how to focus on Hospitality, Service Excellence, and Selfless Leadership to create Black Tie Experiences for every client and guest. 

Bob has worked with organizations and associations across the country in industries such as attractions, travel/tourism, healthcare, hospitality, association management, education, banking,  and more.  He has achieved Professional Membership in the National Speakers Association (NSA).

Bob lives in Akron, Ohio, and is a graduate of The University of Akron with a Bachelor’s Degree in Finance.  He is a passionate volunteer and has served on numerous non-profit boards, including the Alzheimer’s Association, OPEN M (a Christian Ministry), Jennings Senior Living, Goodwill Industries, Humane Society of Summit County, and others.

Lucas G. Irwin

Founder & CEO, Rebel Health

Lucas G. Irwin is the founder of RebelHealth.org and a globally recognized health and performance coach. His comprehensive approach to wellness has earned the trust of some of the world’s most respected organizations, including Google, ABB, Christian Dior, and the U.S. Department of Defense. Covering topics from mindfulness and exercise to communication and time management, Lucas provides clear, actionable guidance to help people live healthier, happier lives. 

Jessica Barclay-Ahrens

Dining services manager, Michigan State University

Jessica Ahrens serves as Dining Services Manager at Michigan State University, overseeing allergen-friendly dining initiatives, operational efficiency, and staff development. With extensive experience in high-volume dining operations, she excels in strategic planning, team building, and creating inclusive workplace cultures. Her expertise spans food spoilage prevention, inventory management, staff training, and health compliance. Jessica effectively collaborates with dietitians, chefs, and university leadership to enhance campus dining experiences. Her previous roles include management positions at the Country Club of Lansing and Chocolat in San Diego, providing a strong foundation in culinary operations, customer service, and performance management that informs her approach to university food service excellence.

Rose Basso

Dining services manager, Michigan State University

Rose Basso serves as the Director of Dining Services at the University of Pittsburgh, where she oversees all aspects of campus dining. Her responsibilities include managing the University’s contract with its food service provider, as well as supervising dining and catering programs to ensure high-quality service and operations. Rose is committed to engaging students and staff to continuously adapt and enhance the overall customer service experience.

Ellen Bunn

Associate director of disability resources, Appalachian State University 

Ellen Bunn, a member of the Office of Access & Equity: Disability Resources, is responsible for determining eligibility of accommodations and access needs, assisting individuals in identifying appropriate University resources/supports, and consulting with employees regarding the provision of accommodations at App State.

Amy Ellingson

Associate, Brailsford & Dunlavey

Amy Ellingson is an associate in B&D’s Chicago oRice, where she leverages her deep expertise in economic and market research to empower higher education institutions in making data-driven decisions. With a background in public policy and economic development, Amy brings a holistic perspective to the complex challenges facing universities and foodservice operations today. Before joining B&D, she held pivotal roles at Cook County, World Business Chicago, and the Federal Reserve Bank of Atlanta—where she honed her ability to bridge insights across sectors. Amy holds a master’s degree in city and regional planning from Cornell University and a bachelor’s degree in economics from Clemson University.

Paige Ermer

Associate director for residential dining, Iowa State University 

Paige is a dedicated professional with over a decade of experience in the food service industry. Currently, Paige serves as a key leader at Iowa State Dining, overseeing the residential dining operations. With a strong background in food service management, Paige is dedicated to ensuring high-quality and engaging dining experiences for students and staff at Iowa State University. Paige’s expertise in managing large-scale dining operations and commitment to excellence make Paige an invaluable asset to the team.

Alex Fisher-Wagner

Lead multimedia and social media specialist, University of California, Davis 

Alex Fisher-Wagner has been involved in digital marketing for over 11 years, amassing over 12 million views on content he's directed or produced for dozens of accounts. With a passion for digital storytelling, his work has taken him from regenerative agriculture hubs in Hawaii to pineapple farms in Portugal and, of course, to the award-winning dining program at UC Davis. In his spare time, you can find him at home roasting coffee, traveling somewhere new or playing ice hockey with his mom. 

Amanda Hamlett

Marketing coordinator, Oklahoma State University Dining Services

Amanda Hamlett is the Marketing Coordinator for University Dining Services at Oklahoma State University. A 2016 graduate with a degree in Sport Media, Amanda returned to her alma mater after gaining experience in various marketing roles. Now with the Student Union marketing department working directly with University Dining Services for three years, her goal is to highlight the positive impact of UDS on the OSU student community, shining a light on the hard work and dedication that often goes unnoticed behind the scenes.

Kristen Hasan MPH, RD, LD

Registered dietitian for campus dining, University of Missouri 

Kristen Hasan MPH, RD, LD has worked at Campus Dining Services at the University of Missouri since 2006. She has been involved with the development of the nutrition program including dietary accommodations, nutrition information and communication, and menu engineering in both all you care to eat and retail spaces. Kristen received her Master’s degree in Public Health with emphasis in policy promotion in 2011. Her professional interests include systems development, menu development, and working with students to connect culinary techniques with positive nutrition concepts.

Betsy Helgesen

Dining services director, University of Minnesota Duluth

Betsy Helgesen is an accomplished leader and award-winning manager with a diverse background in dining and retail management. She has successfully led teams for Fortune 500 companies such as Starbucks and Aramark. She also led teams in the healthcare industry and the college and university sectors. As a trained chef, Betsy created and operated her own restaurant in northern Wisconsin for nearly two decades, where her culinary expertise flourished.

Betsy holds a degree in English and American Literature from Harvard University and a Culinary degree from the Western Culinary Institute in Portland, Oregon. Furthering her commitment to leadership and organizational excellence, she earned a Master of Professional Studies in Organizational Development from the University of Minnesota.

Her unique blend of skills and experiences, spanning both the culinary arts and organizational leadership, equips her with a holistic approach to management and team dynamics. Betsy's dedication to fostering innovative and efficient environments makes her a sought-after speaker and thought leader in her field. Her passion for creating exceptional dining experiences and her depth of knowledge in organizational development ensure an engaging and insightful presentation.

Karen Hensley

Senior registered dietitian, University of Richmond

Karen Hensley is a senior registered dietitian and adjunct professor who has been at the University of Richmond since 2010. Karen works with students with special diet needs in addition to meets individually with students, staff, and faculty regarding sports nutrition and eating concerns. She is certified as a Specialist in Sports Dietetics and as a Certified Intuitive Eating Counselor.

Vedda Hsu

Director, Oklahoma State University Dining Services 

Vedda Hsu is the Director of University Dining Services, where she has served for five years, bringing nearly 20 years of experience with the department. She holds master’s degrees in Hospitality Management and Higher Education, equipping her with a unique perspective on student needs and culinary innovation. Vedda is committed to creating inclusive and nutritious dining experiences while implementing sustainable practices.

Brice Kikuchi

Associate vice chancellor, University of California - Irvine

Brice Kikuchi is the Associate Vice Chancellor for Auxiliary Services at the University of California, Irvine (UC Irvine). A native of Honolulu, Hawaii, Brice's journey led him to California, where he pursued his education at UC Irvine, earning both a B.S. in Biological Sciences and an M.B.A.

With a diverse professional background, Brice gained valuable experience in the healthcare and service industries. He further expanded his expertise during his tenure at Sodexo, a global leader in food services and facilities management. Following these experiences, Brice returned to his alma mater, UC Irvine, where he has been a pivotal figure since 1997.

At UC Irvine, Brice has held various leadership positions, including directing the Student Center and Financial Aid. In his current role as Associate Vice Chancellor, he oversees resource management and auxiliary services, including housing, dining, retail, card services, and event planning.

Brice's career exemplifies a commitment to higher education and student success, blending his Hawaiian roots, California education, and extensive leadership experience in both private and academic sectors. His comprehensive understanding of university operations, coupled with his academic background and industry experience, positions him as a key figure in enhancing student life and operational efficiency at UC Irvine.

Johann Leitner

CEO, Touchwork 

Johann is the founder and CEO of Touchwork.  He has a BS and PhD in Engineering from the University of Cape Town in South Africa with over 30 years’ experience in high-technology and software Industries.  Touchwork has been a member of NACUFS since 2010 bringing innovative customer experience, allergy ordering and survey solutions to over 200 schools in the US and Canada.

Chef Brittany Lesage

Executive sous chef, Michigan State University

Brittany Lesage is an Executive Sous Chef at Michigan State University with extensive experience in high-volume dining operations and food service management. She specializes in staff training, menu development, and implementing policies that enhance operational efficiency while maintaining the highest standards of food safety and allergen-free dining. Her background includes leadership roles at Firekeepers Casino Hotel and Allegiance Health, complemented by experience in customer service and inventory management. Brittany holds an MBA in Entrepreneurship from Northcentral University and a Bachelor of Applied Science in Culinary Management from The Art Institute of Michigan, bringing a unique blend of culinary expertise and business acumen to campus dining operations.

Steve Mangan

Senior consultant, Brailsford & Dunlavey

Steve Mangan, a senior consultant at B&D, has over 40 years in food service, spanning contract and self-operated settings. Before joining B&D, he served as senior director of dining at the University of Michigan, boosting revenue and pioneering initiatives in wellness, sustainability, DEI, and student engagement. His extensive career includes 22 years with Sodexo in various roles across the Midwest and Mid-Atlantic, plus restaurant, conference, and culinary education experience. Mangan is a longtime member of the American Culinary Federation and former NACUFS board member, honored in 2020 by the International Foodservice Manufacturers Association as a Silver Plate recipient.

Scott McCollum

Assistant director, Oklahoma State University Dining Services

Scott graduated with a degree in hotel/restaurant management in 2004.  Scott returned to his alma mater after managing multiple restaurants in different parts of the Unites States. With a decade of experience at University Dining Services, Scott has held various roles within the program, progressing from supervisor to his current position as Assistant Director.

Terrasa Mouw-Grewell

Engagement manager, Iowa State University 

With over 25 years of experience in all areas of college and university dining, Terrasa has dedicated her career to the students and staff of Iowa State University.  In her current role as Event Planner and Manager of Engagement for Iowa State Dining, she seamlessly blends her passion for creating unforgettable experiences with her exceptional skill in event planning and staffing coordination.  Terrasa is known for her ability to bring people together, fostering a sense of community and engagement.

Madeline Nathe

Culinary registered dietitian, University of Richmond 

Madeline Nathe is a registered dietitian and adjunct professor at the University of Richmond. Madeline coordinates programs, classes, and events out of the Demonstration Kitchen in the Well-Being Center. Through the Demonstration Kitchen, Madeline also works one on one with students for nutrition counseling and is a Certified Intuitive Eating Counselor, incorporating a gentle approach to nutrition into her work with students, staff, and faculty.

Rich Neumann, M.S FMP

Director of culinary services, Ohio University (retired)

Culinary arts instructor, Mid-State Technical College 

Rich Neumann retired from Ohio University in August 2021 after 32 years and served as Director for 16.5 years.  He currently works as a Part-time Culinary Arts Instructor at Mid-State and Northcentral Technical Colleges and as a Freelance Food Service Consultant.  NACUFS accomplishments include author of Financial Management for Food Service, 2024 Distinguished Lifetime Member Award, 2017 Theodore W. Minah Award, ten years as National Treasurer, four years as Midwest Regional President, and 55 interest session presentations.

Cathy Ness

Director of solution engineering, Transact + CBORD 

Cathy Ness is a seasoned professional with over 25 years of experience in food service operations, specializing in optimizing high-volume environments to drive cost savings and enhance operational efficiency. Proficient in Lean Six Sigma methodologies, she has a proven track record of delivering measurable results by reducing operational costs and minimizing waste.

As a Food Management Consultant at CBORD, Cathy developed and implemented a systematic approach to evaluating and enhancing client operations. By leveraging comprehensive assessments and maturity modeling, she designed customized workflows and processes tailored to each client’s financial and operational goals, fostering sustainable improvements and long-term success.

In her current role as Director of Solution Engineering at Transact + CBORD, Cathy leads a team dedicated to aligning software solutions with industry best practices. Her team focuses on optimizing operational workflows and maximizing software return on investment (ROI) through strategic solution scoping and implementation.

Jon Plodzik

Director of dining, Dartmouth College  

Jon Plodzik serves as the Director of Dining Services at Dartmouth College, a role he has held for the past nine years. Before joining Dartmouth, he was the Director of Dining at the University of New Hampshire. With over 27 years of experience in higher education dining and more than 35 years in the food service industry, Jon brings a wealth of expertise and dedication to his work. Despite his extensive career, he remains youthful in spirit and deeply passionate about serving others.

Farrah Reidt

Director of nutrition, Appalachian State University 

Farrah Reidt is the Director of Nutrition with Campus Dining at Appalachian State University. As a registered dietitian, she works one-on-one with students who have food allergies and strives to make campus dining more accessible to all students. She is committed to enhancing inclusivity in dining options and supporting student well-being through personalized nutrition consultations and advancing menu transparency.

Elizabeth Riede

Executive director of campus dining, Appalachian State University 

Elizabeth Riede is the executive director of campus dining at Appalachian State University. App State Campus Dining serves over 7,000 meal plan holders and over 21,000 students campus wide. As a seasoned retail and foodservice leader, Elizabeth is passionate about developing innovative teams and highly engaged customers.

Alyssa Reidhead

Professional practice assistant professor, Utah State University 

Alyssa Reidhead is a Registered Dietitian and Professional Practice Assistant Professor at Utah State University. She primarily teaches foodservice management classes and enjoys helping her students develop leadership and management skills. Alyssa values the importance of hands-on application to support classroom instruction which has resulted in many powerful collaborations including a recent project with Utah State University Dining. When not at work, Alyssa enjoys spending time with her family, cooking, gardening, and traveling.

Chet Roach

Executive director, Brailsford & Dunlavey

Chet Roach, executive director in Brailsford & Dunlavey’s higher education practice, collaborates with institutional leaders to define and prioritize impactful initiatives that align with their long-term goals. Since joining B&D in 2007, he has guided over $2 billion in capital and operational projects, including institutionally driven public-private partnerships (P3). He has served as the owner’s representative for numerous campus facilities, ensuring projects are completed on time and within budget. Roach’s roles have included Regional Vice President for southeast operations and Executive Director of Management Advisory Services, where he oversaw management consulting and sustainability practices for the firm.

Richard Ronquillo

Director of marketing and communications, University of California, Davis

Richard Ronquillo started at UC Davis in 1999 and currently serves as the Director of Marketing and Communications for Student Housing and Dining Services. During that time, Richard has integrated changing technologies to improve the student experience. He has grown a marketing program that began with only one staff member and one student to an integrated marketing and communications department that is responsible for marketing to multiple housing units and dining facilities. As a first-generation college student, he has brought a different perspective to marketing and has had to learn, adapt and change as the marketplace for college students has evolved. In his spare time, he watches obscure moves, such as Killer Clowns from Outerspace, and visits horror-themed events. 

Emily Sandow

Account executive, Touchwork 

Emily Sandow works in higher education foodservice and auxiliary services, specializing in technology-driven solutions that enhance operations and improve the student experience. With a deep understanding of campus dining and service management, she helps institutions streamline feedback collection, optimize resources, and implement innovative strategies to drive efficiency and engagement.

Joie Schoonover

Director of dining and retail services, University of Wisconsin - Milwaukee 

Joie has over 30 years of progressive experience in the college and university market. Currently, she is the Director of Dining and Retail Services at the University of Wisconsin-Milwaukee. She previously served in leadership positions at schools ranging in size from 1,200 to over 40,000 students including the University of Iowa, University of Missouri Columbia, Knox College, University of Wisconsin-Platteville, and University of Wisconsin-Madison. Prior to joining the UWM team, she worked on the industry side of the business at CBORD, managing partner relationships and in a foodservice consulting role at a foodservice design and consulting firm in Minneapolis, MN.

During her operational work, Joie led review and purchase of food management and POS systems to replace homegrown software or manual systems including menu management, purchasing, nutritional information, weekly inventory, reporting, point-of-customer signage, and labeling. In a 7-year period, food and convenience store sales increased by 40%, with minimal increase to customers while decreasing food costs from 46% to a low of 34%. Implemented new prime vendor contract, eliminated warehouse for efficiencies; realized 35% savings in first year of produce contract. 

In her current role, she led the team from a $2.4 budget deficit in FY 2024, to a positive budget balance in FY 2025. This was possible through increased system use, standard process implementation and management of inventory, labor and food production, not to mention change management.

Steve Schurr

Vice president of operations, Chartwells at University of Pittsburgh

Steve Schurr is the Vice President of Operations for Pitt Eats, having 17 years of extensive experience in hospitality management. A graduate of Ohio State University with a hospitality management major, a business minor, and an MBA from the University of Cincinnati. He began his professional career in 2007, specializing in hospitality dining in sports and entertainment. Steve has managed large venues and executed dining operations for significant events, including concerts, Galas, and Super Bowls. Joining Compass Group/Chartwells in late 2019, he has partnered with the University of Pittsburgh and his teammates at Pitt Eats, all with the collective goal of making Pitt Eats one of the nation's best college dining programs.

Over the last five years, Steve has spearheaded a multitude of projects for Chartwells at Pitt, including, though not limited to, the:

• Transformative $27.5M renovation to The Eatery will reimagine the college dining experience.
• Partnership with Amazon and Pitt, launching frictionless Walk-Out technology to Campus.
• Launching Transact mobile ordering and delivery across Campus in our Retail locations.

Steve's passion for creating memorable dining experiences is palpable in the work he has done and continues to do throughout his professional career. His commitment to culinary excellence, frequent interactions with chefs, active participation in culinary R&D, and staying updated with the latest foodservice trends all stem from this passion. This dedication to innovation and merging technology with food service to create future-forward experiences is sure to inspire and excite the audience.

Emily Svennevik, MPH, RD, LDN

Registered dietitian for campus dining, Vanderbilt University

Emily Svennevik is the Registered Dietitian for Campus Dining at Vanderbilt University, helping students with dietary restrictions navigate dining options and providing nutritional guidance to both students and culinary staff. A Nashville native, she previously worked at Vanderbilt's Athletic Training Table and with Michigan Dining during her graduate studies. She has presented at regional and national NACUFS conferences and the UMass Chef Conference. Emily holds a Master of Public Health in Nutrition from the University of Michigan and a Bachelor's in Kinesiology with a Nutrition minor from the University of Tennessee, bringing both academic knowledge and practical experience to campus nutrition programming.

Rafi Teharian

Associate vice president (retired), Yale Hospitality

Rafi Taherian, a leader in hospitality with over 30 years transforming dining at Stanford, Yale, and beyond, excels in aligning vision with resources, optimizing eRiciency, and advancing sustainability. Globally recognized, he has partnered on initiatives like Good Food China and contributed to major events, including the White House Conference on Hunger, Nutrition, and Health and the Vatican's Pontifical Academy of Sciences. His numerous honors include Food Service Director of the Year, the Silver and Gold Plate Awards, and Yale’s Seton Elm-Ivy Award. A dedicated NACUFS supporter, he presented at its 50th anniversary on higher education's role in the food industry

Jennifer Tober

Director of retail, MDining, University of Michigan  

Jennifer Tober joined the Michigan Dining team as the Director of Retail Operations in 2022, bringing extensive experience in retail chain operations. As Director of Operations, she has led strategic initiatives to revitalize retail programs post-COVID, successfully transitioning from deficits to profitability. Jennifer has held leadership roles as a Franchise Owner, Field Consultant, District Manager, and General Manager, overseeing strategic plans for regional success in financial growth and multi-district operational planning. Her coordination experience has equipped her with strong skills in client relations, procurement, operational enhancement, product management, and market forecasting. As Director of Operations, she has successfully led initiatives to revitalize underperforming retail programs in the higher ed food service landscape.

Past speaking engagements include national presentations at 7Eleven on non-food category initiatives, presenting model market stores to franchisees, giving a tiny talk on the Local Flavors program at a DEI multi-cultural housing conference, and speaking at all staff meetings to raise awareness on retail initiatives.

Jon Webster

Vice president of operations, Boston University Dining Services 

Jonathan Webster joined Boston University in 2022. Jon initiated his career at Caltech, where he oversaw residential and retail dining, catering, and off-site operations, including NASA’s JPL facility. During Jon’s 14 years at Caltech, he played a pivotal role in opening two new facilities: the Hameetman Student Center and the Bechtel Residence. Following this, Jon supervised Bon Appetit Management Company’s services at NBCUniversal West Coast, overseeing the opening of the Universal Studios Lot and 10 Universal City Plaza, as well as managing locations at DreamWorks Animation Studios. Additionally, Jon served as the Executive Director of Hospitality at Syracuse University for 13 months, leading a comprehensive departmental restructuring effort that included fostering a campus culinary culture, revamping the residential program with input from a student feedback committee, relaunching the Carrier Dome, revitalizing the campus country club restaurant, and implementing department-wide process improvements and standardization. Jon holds a Bachelor’s degree in Political Science from the College of Wooster and an MBA from the University of Redlands. Currently, Jon is assuming responsibility for BU Residential and Retail Dining, 660 convenience stores, Charles River and Questrom Catering, and the BU Pub.