Keynotes
Zap the Generational Gap!
Transforming, Recruiting, Retaining and Engaging Multi-Generational Teams
Meagan Johnson
Having a Generational Misunderstanding is nothing new. Many of us have walked away from a multi-generational interaction with less than stellar results. We are left scratching our heads, thinking, “is this a generational issue or a personality problem?” Combined with conflicting generational information and blatant generational stereotypes, it can be a challenge to forge a new path with the multi-generational people in our lives.
There is no denying the pandemic upended many lives and drastically altered the workplace landscape. What did not change was humanity’s desire to connect and improve upon what has come before them. Recognizing and embracing generational diversity not only makes us empathetic to others but enables us to achieve what was previously believed unattainable.
The program will include:
- The different generations and how their Generational Signposts shape their expectation of the workplace.
- The steps to create a generationally robust culture.
- The top generational engagement factors.
- Different recruitment techniques for the younger generations.
- How Leadership optics changes and challenges each generation.
Mastering Courage and Change
Overcome Self-Doubt and Make Brave Decisions: What if you could stand in a place of knowing – confident in your purpose and abilities, ready to embrace next steps with fearless authenticity? Too often, even the brightest aspirations become clouded by uncertainty and are easily taken off track.
This interactive session will help you to:
- Navigate any life-altering situation with confidence
- Quickly let go of what does not serve you
- Align corporate strengths to personal values
Learning Sessions
Managing Rising Costs and Program Subsidies
Eric Barker, Director of Dining Services, Northwood University
As we have dealt with inflation and rising wages the question has oftentimes become: How much of these costs are we going to pass on to our customers, and how much are we going to subsidize? How do we strike a balance between being good fiscal stewards and dealing with the changing landscape we find ourselves in. We will discuss how to examine and quantify the increase in wage and food costs and how to approach University Administrators with this reality, along with balancing the quality of our programs, the needs of our employees, and the costs to our customers.
Valuing Different Voices of a Team
Kelly Guralewski, Marketing Manager, University of Michigan – Michigan Dining
Gina Mouch, Senior Training Specialist, University of Michigan – Michigan Dining
As a group we'll take time to determine what each person's leadership style is. We'll dive into what we each excel at, what our work looks like when we overdo it in those areas and how we can balance our work-lives to make us feel fulfilled at work. Each one of us brings different perspectives to the table and as a group we'll learn about how we can lead with empathy and compassion, and seek to understand each other as people before our titles.
Bringing Your Community Into Campus
Patrick Clapp, Owner and Operator, Coffeestamp
Andrew Watling, Director for Dining Services, Washington University in St. Louis
Closed since March 2020, the Grounds for Change Cafe at Washington University in St. Louis needed some new life to reopen. Our campus dining team and contract partner searched for options to revitalize the space. Come and learn about our journey to discover local talent in our community and the process to set up a local operator into a campus cafe. Hear from Coffeestamp owner, Patrick, about the challenges small businesses face in partnering with campus dining programs, and how we worked together to turn a struggling café space into something special for our community!
Adaptive Change - Ability to Empower Others
Nancy Monteer, Director of Campus Dining Services, University of Missouri
Kim Stonecipher, Training/Development Coordinator, University of Missouri
Are people resistant to change within your organization? As a leader do you have a difficult time helping individuals through change? This session will encourage you to apply adaptive change techniques throughout your organization. Explore the areas where you, as a leader, can help to create an environment in which people can more easily adapt to change.
Leadership, Ideal Team Player, Activate Your Organization
Joel Adour, Director of Foodservice Sales, Branding Iron – Holten/Rochester Meat Company
Great leadership does not happen by accident and great leadership can be learned and developed. Understanding 10 characteristics of great leadership can guide us through the process. Great leaders can develop team players. The foodservice industry is all about developing great teams and team players. Team players possess three common characteristics. Knowing these will help you choose the right team members and help guide you through coaching your team. Finally, there are three critical types of conversations you need to know in order to activate different levels within an organization. Being aware of what type of conversation applies to a given interact is key to be an effective communicator. I will address Leadership, Ideal Team Players and three types of conversations in this session.
Applying Best Practices in Specialty Coffee to the College Coffee Shop
Jordan Albers, Wholesale Education Lead, Fairwave Coffee Collective
Join us to learn how to apply best practices of specialty coffee in your college coffee service. Re-imagine your coffee program using practices common in the best coffee shops in the world including: proper extraction, quality control, menu building and creating a more elevated coffee experience on campus.
Universal Meals: Avoiding the Top Nine Allergens
Jocelyn Antonelli, RD, Program Director, Nutrition Services, Notre Dame
Dustin Harder, Culinary Specialist, The Physicians Committee for Responsible Medicine Nutrition
More people than ever are changing the way they eat, including students. For health reasons, environmental reasons, or humane concerns, religious observances, or other motivations. Universal Meals offers delicious meals that are void of the top nine allergens (milk, eggs, wheat, sesame, tree nuts, soy, fish, shellfish, and peanuts) as well as animal products, alcohol, and gluten. These recipes streamline production for culinary teams to serve up meals students can trust.
Sick of Being Sick and Tired? Boost your immune System Naturally!
Claudia Martin-Ayoade, MBA, MS, RDN, LD, Johnson County Community College
There is a lot that researchers are still trying to learn about our immune system which does a remarkable job of defending our bodies from disease causing organisms. Sometimes, we lose the fight, and those organisms make us sick.
What can we do to improve body’s response to these invaders? Since we are what we eat, our diet is a key factor to boosting our success rate. Learn about the natural ways to increase your intake of vitamins and minerals from foods to defeat invading pathogens and improve your quality of life.
Guest Experience Student Panel – Top Engagement Questions Answered
They are your customers. You see them everyday but may only occasionally have an opportunity to find out what they think of your operation. Do you wonder what gets the student consumers of today excited? What makes them more loyal? What turns them off? What they are looking for? And how to better attract and engage them? Join moderator, Andrew Watling, Director for Dining Services, Washington University in St. Louis, and student representatives from three local universities for a panel discussion on these topics and more. What tidbits and ideas will you walk away with?
NACUFS Industry Advisory Task Force - Trends
Joel Adour, Director of Foodservice Sales, Branding Iron – Holten/Rochester Meat Company
Jane Bullinger, VP National Sales Field Leader, US Foods
Mike Craig, Co-Founder and Chief Evangelism Officer, Nutrislice
Sarah Meyer, Account Executive, Teatulia
Industry Trends - what exactly does that mean in today's college and university environment? Over the last several years, predicting anything has been elusive at best. However, the trends in today's world have never been more important to foresee. Some trends are easy to spot while others seem to appear seemingly overnight. Join NACUFS' industry experts as they share their research into what's hot and what's not.
Why DEIB is Good for Business
Brenda Nelson, Associate Director of Diversity, Equity, Inclusion and Belonging for Culinary Services, Michigan State University
Angie Simpson, Complex Dining Services Manager, East Neighborhood, Michigan State University
In this interactive session, presenters Brenda Nelson and Angie Simpson will support participants as they engage with each other and discuss what Diversity, Equity, Inclusion, and Belonging (DEIB) are and why DEIB principles are critical to their overall business success. DEIB has emerged as a pillar for business and human resource strategies as companies focus on building inclusive workplaces that drive sustainable growth and innovation. DEIB creates an equitable workplace that drives meaningful change and positively impacts the employee experience in the workplace. Participating in this skill-building workshop, participants will learn what DEIB is and why it is vital to improving the workplace. Participants will have opportunities to share their experiences with how implementing DEIB principles has enhanced employee morale, increased productivity, and met employees' needs to be valued by leadership.
Experiential Learning Internship for Undergraduate Students
Molly Winkeler, RD, Purdue Dining & Culinary, Purdue University
Learn how Purdue Dining & Culinary created an experiential learning internship to prepare undergraduate students for a career in food service management. This session will walk you through the steps to build a successful curriculum including culinary and management skills taught in the kitchens of the campus dining courts. Presenters will share how they partnered with campus and community partners to introduce the interns to the infinite possibilities of food service careers.
Roundtables
Training & Development
Menus
Industry Trends Q&A Follow Up
Student Employment
DEIB & Professional Intelligence
Allergens & Special Diets
Mental Health
Technology