The Learning Sessions for the NACUFS 2021 Spring Conference will focus on delivering content in the domains aligned with the . Additional details on the domains can be found at the bottom of the page.
Tuesday, March 16, 2021 Learning Sessions
Revising Food Allergy Communication
Tara Jones, registered dietitian, Montana State University
Due to a consistent increase in the prevalence of food allergies, intolerances, and dietary preferences among college students, concerns about the best way to serve these populations at Montana State University challenged the culinary services team. In this session, Montana State Culinary Services Registered Dietitian shares the path her department took to rework their approach to meet the needs of the campus community in an effective, efficient way. The new system required research, review of state Food Code regulations, tough internal conversations, and a good dose of collaborative creativity. Access to the information empowers customers at Montana State University to make food choices that fit their unique dietary needs.
Intentional Dining: Successful Processes - Successful Employee
Chris Nukaya, director of student dining, Brigham Young University
RoyAL Weakley, student employee success office administrator, Brigham Young University
Success is the result of making every experience intentional. Intentional Dining will demonstrate how Brigham Young University's implementation of the Student Success Manager program and Centralized Hiring has made a difference in employee retention, dining culture, and ability to adapt. The course is designed to expose questions and critical problems of implementing these programs with effective tips and techniques to make the transition as seamless as possible. For business leaders, change always brings uncertainty. The presenters of Intentional Dining bring their first-hand experience to the table and share how they have been able to make the changes for their university both informed and intentional.
Transition to Transact
Alan Cushman, manager of business development for hospitality services, Texas Tech University
Matt Ferrell, assistant director of finance for hospitality services, Texas Tech University
In this session, the Texas Tech University dining team will discuss what this conversion looked like for their department, how it integrated with their existing dining program, equipment changes, and how it was marketed to their campus. Join them as they discuss things that worked well and how they addressed issues that came with making a major change during a pandemic.
Cook with Me: Creating Virtual Cooking Classes
Andrew Bradfield, assistant director of residence life, SUNY Delhi
Hannah Hauser, dining hall manager, SUNY Delhi
Working from home for a front-line dining manager presented a new form of unease this past spring. From their own home kitchen, the presenter developed a successful program of online cooking classes, which now receive requests to present not only to on campus groups, but to local community organizations, and other college and university's events, connecting in areas that were not yet realized. This format has provided a platform to connect and engage directly with the auxiliary’s customers while showing a more refined and professional illustration of the expertise of its employees. You will leave this session with the knowledge of what to consider when developing content, the technology necessary, and essential guidelines in creating a prominent online workshop series on your campus.
Wednesday, March 17, 2021 Learning Sessions
Heightening Your Communications Strategy Through COVID-19
Kimberle Badinelli, business advisor/consultant, Hospitality Systems, LLC
Heather Young, marketing manager for Bama Dining, The University of Alabama
COVID-19 changed everything. Not the least of which is how we communicate. How often, what is said, and how messages are received all evoke different reactions than they would have a year ago. This program explores these differences, illustrates the new, and somewhat curious, strategies that operators are now using to be effective.
The Guest Experience "Transformation"
Krista Easterly, project interior designer, Bergmeyer
Kerri Fitzgerald, principal, Ricca Design Studios
Matthew Hyatt, AIA, IIDA, AP BD+C, principal, Bergmeyer
Marjorie Shamp, director of campus dining, College of Wooster
Peter Wallin, executive chef, College of Wooster
Join the College of Wooster, Bergmeyer, and Ricca Design Studios as they unveil the total transformation of Wooster’s Lowry Student Center. Focused on the guest experience, the presenters will address student health, wellness, convenience, and connections, and how these factors guided us to re-imagine the dining program, boost student service offerings, and enhance important social and campus community connections. Finally, they will discuss how all of these elements came together to create a unique and innovative student experience.
The Role of Universities in Shaping the Future of Food Citizens
Nanna Meyer, PhD, RD, associate professor, human physiology and nutrition; Sustainability, Wellness & Learning (SWELL); Beth-El College of Nursing and Health Sciences; University of Colorado Colorado Springs
The University of Colorado Colorado Springs (UCCS) transitioned to a self-operated food service system in 2014. An educational initiative called Sustainability, Wellness & Learning (SWELL) was developed to build academic connections and expand curricular programs and co-curricular activities leveraging regional agriculture and the campus farm and dining halls as living, learning laboratories. This session highlights the role of universities in providing food literacy opportunities for all students through the integration of food value chains. Using case studies and other examples, Nanna will demonstrate how universities can play a role in building and strengthening regional food economies through agricultural partnerships, while providing students with critical food literacy experiences that build food systems change agents.
Pivot to Virtual Hiring
Steve Giardini, sr. associate director, Residential Dining, University of Michigan - Michigan Dining
Kathryn Whiteside, RD, director of systems, University of Michigan
COVID-19 has changed the way organizations and industries will work forever and College and University foodservice is no different. As Michigan Dining experienced higher level job openings during the Fall of 2020, the need to drastically alter the hiring process became evident in the name of safety. Through this session, Steve Giardini, sr. associate director, and Kathy Whiteside, systems director, will explore the thought process used by the Michigan Dining cross-functional hiring team to quickly pivot a packed two-day on-site agenda to a successful, fully virtual experience for candidates.
Thursday, March 18, 2021 Learning Sessions
Catering 101 - Basics of College & Event Management
Jill Chelesvig, general manager of catering and events, University of Northern Iowa
This presentation will introduce attendees to the “nuts and bolts” of information for new supervisors or managers. This includes calculating food cost percentage, determining sell prices, staffing ratios, off-premise catering, and custom menus.
Tuesday, March 23, 2021 Learning Sessions
Your Loyalty Program - An Unexpected Communications Strategy
Kimberle Badinelli, business advisor/consultant, Hospitality Systems, LLC
Patti Lee Klos, director of dining and business services, Tufts University
Kelly Shaw, nutritionist, Tufts University
This year might be named The Year of the Mobile App. With the onslaught of contactless dining being not only a great idea - but imperative - the app became the link between customer and provider. While some of that personal connection was lost, creative use of the app has bridged that gap. At Tufts Dining, the app was implemented in less than five weeks as the way for anyone to get their meals. The surprising factor was how well communication on the app met the customer where they were. This program explores the interesting and highly effective communication byproduct of the app's loyalty and communications program.
Accessible and Trackable Hybrid Training Model
Linsey Crowe, student training and development specialist for MDining, University of Michigan
Gina Mouch, training and standards specialist for MDining, University of Michigan
Google Classroom was traditionally marketed for teachers as a one-stop-shop platform for all of their online teaching and classroom needs. Since its origin, it has grown to include reminders, assignments, announcements, grading, management of several classrooms, and inviting collaborators all while integrating into Google Drive as cloud storage. The need to socially distance has pushed organizations to deploy technology in new ways while still achieving productivity, growth and results. MDining at the University of Michigan has creatively and professionally utilized Google Classroom to distribute training materials, track training progress, onboard staff assess training goals, and announce common messaging.
New Guest Expectations in the Next Normal
Jason Arnett, manager of retail operations, Johnson County Community College
In 2020, the agility of retail dining operations were tested, and many implemented mobile ordering systems where none had existed before. Mobile applications can’t smile at customers as they order and pay, and they have to be organized well to be helpful. This session will help attendees gauge their translation of traditional customer service into the future by offering a snapshot of how Johnson County Community College Dining is working to keep that personal touch from a distance at ‘curbside’.
Understanding Key Performance Indicators
Eric Barker, director of dining services, Northwood University
Key Performance Indicators (KPI’s) can help any operator take a deeper dive into understanding their business, however operators need to understand there are no cookie cutter solutions and KPI's can and should be adapted to better understand their operations and how they are doing year over year.
Wednesday, March 24, 2021 Learning Sessions
2030: A Kitchen Odyssey – the Kitchen of the Future
Anthony Coschignano, AVP auxiliary Services, Swarthmore College
Kira Freeman, associate director of auxiliary operations, Georgia Tech
Jamie Lenz, associate director of support services, Iowa State University
Linda McDougall, dining services director, Swarthmore College
Tarah Schroeder, executive principal, Ricca Design Studios
Garret Sletten, director, Ricca Design Studios
Jennifer Ross, manager food services, Iowa State University
What does a restaurant of the future look like? Our panel, led by a group of higher education dining experts will walk through the core functions of a kitchen, how they have changed, and what we can expect in the years to come.
Creating Captivating Food Photos From Your iPhone
Kelly Guralewski, marketing manager, University of Michigan – Michigan Dining
The key to any Gen Z’s heart is through social media. Operators in the higher education sector are constantly moving. The last thing they think about is taking a quality photo for social media, but they should be! In this session, the presenter will talk about why eye-catching photos for social media are keys to success and don’t take expensive equipment. In addition, cover how to find the perfect spot in your unit to take a photo, a variety of surfaces to shoot on, and how to make sure your food is the focus.
Lessons Learned: Providing Safe Food in Times of Transition
Rachel Noirot, RD, MS, CD, Indiana University
Lindsay Haas, RD, University of Michigan, Michigan Dining
During seasons where staff has times of uncertainty, there is more room for mistakes. Everyone entered the unknown this year and had to adjust, but there are ways to maintain safety and quality in serving guests, especially those with diet needs. The new role of the 'safety ambassador' was created by Indiana University (IU) Dining to provide guests a specific person they can see taking on the role of cleaning and sanitation in their dining area. This session will share specific examples of things that were personally experienced by IU Dining and the lessons learned, as a result of the change in service style this past year and will then touch on looking forward and using change for growth.
Student Hunger GETS Swiped Out
Becky Estey, coordinator, dining and access control systems, University of Rhode Island
Shaun Kavanagh, associate director of IT support, dining and housing and residential life, University of Rhode Island
Rob Wakelee, product owner, CBORD
The University of Rhode Island (URI) has joined Swipe Out Hunger, a nonprofit organization working to end college student hunger, to implement a program for students to donate unused meal passes to their peers during the Swipe for Hope campaign. Join this session as the URl's Swipe for Hope program is introduced and how it's helping meet the needs of college students. Student hunger is real, and we're here to fight it.
Thursday, March 25, 2021 Learning Sessions
Mission Critical: Dining & Student Success at the University of Houston
Dr. Emily Messa, association vice chancellor/vice president for administration, University of Houston
David Porter, CEO, president, Porter Khouw Consulting, Inc.
The University of Houston (UH) is a sprawling campus with more than 15 nationally branded and self-branded retail dining outlets as well as two large residential dining venues. In Fall 2016, the University was struggling with meal plan participation, customer satisfaction, long lines at peak serving times, and other challenges that are often inherent with college dining programs. Join the experienced UH Dining and Master Planning team as they walk attendees through all steps of the intensive three-month strategic planning process the University completed in order to address these significant threats to one of the campus's largest auxiliary departments as well as the opportunities and challenges that arose during the discovery and collaborative planning process.
Build Data Driven Dashboards to Make Better Business Decisions
Mike Depoian, partner and VP sales, BlueGranite
Cheryl A. Fabrizi, assistant vice president, housing and food services, Penn State University
Amber Sharkawy, data analyst, Penn State University
Mike Sherlock, director of IT, Penn State University
Katy Young, senior consultant, BlueGranite
Are your food service operation teams experiencing difficulties aggregating data points from the vast array of software packages used at your campus? Please join Penn State Housing and Food Services and BlueGranite as they take you through our journey of ideation, construction and implementation of their new Business Intelligence (BI) dashboard. The presenters will speak to identifying the needs and issues to be solved by designing a BI aggregator. Members of the operations team will demonstrate the BI dashboard's output as well as talk through some of the decisions and discussion generated through use of the dashboard's data points.
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.