Financial Management Workshop
December 8 & 9, 2022

The Financial Management Workshop is a NACUFS workshop for anyone looking to advance their skills in financial management of collegiate dining operations. It resides within the  NACUFS Collegiate Dining Body of Knowledge Business Administration Knowledge Domain.

This two-day workshop will provide you the opportunity to take your financial management skills to the next level, following the completion of NACUFS Financial Management for Foodservice course.


Attendees who complete the workshop will achieve the following outcomes: 

    • Take your financial acumen to the next level
    • Grow your skills in-person, capitalizing on opportunities for networking and in-depth sharing
    • Learn how to share your operation’s financial status with your team and with university administration
    • Design dining plans to optimize revenue
    • Identify opportunities to increase revenue and reduce expenses
    • Plan financially for things like equipment replacement and renovations
    • Use the NACUFS Operations Performance Benchmarking Survey (OPBS) to improve your own operation
    • Write a cost/benefit analysis using information from NACUFS OPBS
    • Create a plan to train your staff to use financial data in their own decision making 
    • Grow your skills in understanding and creating reports and dashboards

"Strong financial management skills are vital to the successful management of foodservice operations.  NACUFS is bringing together leaders in the industry to learn and share ideas on financial management best practices in the Financial Management Workshop. This collaborative gathering will provide the opportunity to learn financial strategies to better serve students and our universities and colleges.”

Rich Neumann, M.S., FMP

Registration Fee

Member: $425

Non-Member: $775

Registration Information

Registration is now open. Fifteen seats are available on a first-come, first-served basis. Receipt of a completed registration online with the full registration fee will secure your seat. Please see information below regarding our event protocol with information regarding COVID-19 vaccinations and testing.

Register for Workshop


Cancellation Policy: Cancellations will be subject to a $50 fee through November 14. After November 14, no refunds will be given.

Need a paper registration form? Click here.

The health and peace-of-mind of every participant at a National Association of College & University Food Services event is our top priority. We are committed to implementing intentional processes to minimize risk and protect your well-being. To read our full event protocol,  click here.


NACUFS Headquarters
1515 Turf Lane, Suite 100
East Lansing, MI 48823

Date & Times

December 8-9, 2022
Thursday, December 8 – 8 am to 5 pm

Friday, December 9 – 8 am to 1 pm

Hotel Information

NACUFS has arranged a hotel room block at a nearby hotel.

Hyatt Place Lansing - East
2401 Showtime Dr. Lansing, MI 48912
Phone: (517) 679-7600

The room rates are $89 plus taxes and fees. Reservations can be made online using the NACUFS room block, or by phone using the Group Code: G-NFCS.

Travel Information

Travel to and from the Lansing Capital Region International Airport (LAN) is available from most cities. Other airports include Detroit Metropolitan Wayne County Airport (DTW), Gerald R. Ford International Airport in Grand Rapids (GRR), and Bishop International Airport in Flint (FNT). 

A shuttle is available from the Detroit Metropolitan Wayne County Airport for a fee. A rental car is needed if flying into the Grand Rapids or Flint airports or if you prefer to drive from Detroit.


Lunch and breaks are included in the registration fee. Participants are responsible for any meals during travel and dinners during the program. Complimentary breakfast is available at the hotel.


Rich Neumann, M.S., FMP Director of Culinary Services, Ohio University (Retired), Part-time Hospitality/Culinary Arts Instructor, Mid-State Technical College, and Freelance Consultant. Rich is semi-retired and has worked in the College and University Foodservice industry for 42 years and has 34 years of experience as an adjunct Hospitality Instructor.  He is the author of the online course: Financial Management for Foodservice.