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National Conference Schedule

Dates and locations subject to change.

  1. July 13-July 16, 2022
  2. Wednesday, July 13
  3. Thursday, July 14
  4. Friday, July 15
  5. Saturday, July 16
7:30 a.m. - 7 p.m. Registration Riverside Lobby
11 a.m. - 4 p.m. NACUFS Café Riverside Lobby
4:45 - 6 p.m. NACUFS Welcome and Orientation - A VIP Reception for First-Time Attendees Conference Theater
6:30 - 7 p.m. Theodore W. Minah Award Presentation Ballroom 100
7 - 9 p.m. Theodore W. Minah Award Celebration Ballroom 111
7:30 a.m. - 5 p.m. Registration Riverside Lobby
7:30 - 8:30 a.m. Region and Volunteer Appreciation Breakfast Ballroom 111
8:45 - 10:05 a.m.

Opening General Session - Let's REvisit the Topic of Food. How Important is it, Really?

Ballroom 100
10:05 - 10:35 a.m. Refreshment Break Ballroom 100 Foyer
10:35 - 11:35 a.m.

Super Session: Food Service and Supply Chain Trends - Make Your Own Predictions

Ballroom 100
11:45 a.m. - 12:35 p.m. Roundtable Discussions Spokane Convention Center
12:50 p.m. - 12:55 p.m. Ribbon Cutting at Showcase Exhibit Hall A-C Entry
12:55 - 4:55 p.m. Showcase Exhibit Hall A-C
5:30 - 7:30 p.m.

Culinary Challenge

Ballroom 300
5:45 - 7:30 p.m. Industry Appreciation Reception Ballroom 300 Foyer & Patio

7 - 8:30 a.m. Awards Breakfast Ballroom 111
7:30 a.m. - 4 p.m. Registration Riverside Lobby
8:45 - 10 a.m.

General Session - Part 1: Benefits and Myths of Contract Management & Part 2: The Value of Your Dining Program - College Leadership Perspective

Ballroom 100
10:15 a.m. - 1:15 p.m. Showcase Exhibit Hall A-C
1:40 - 3:45 p.m.

Experiential Learning Sessions (Off-Site, Choose One)


A Visit to the Fruit Farm

Best in Class Meat Processing & Portion Control

Breaking Bread: What it Takes to Make Bread

Experience the Historic Gonzaga Campus Dining

Food Distribution Done Well

 Depart from Spokane Convention Center
1:40 - 3:45 p.m.

Experiential Learning Sessions (On-Site, Choose One)


Animal Proteins and/or Plant Proteins - Rebalancing the Food System

Hands-on Teaching Kitchen Experience and Sustainable Food Labeling

Experience Simple, Easy, and Delicious Ways Preparing Plant-based Meals

Serving Students with Specific Dietary Needs: An Empathic Approach
 Spokane Convention Center
3:45 - 4:15 p.m. Refreshment Break 200 West & East Bridge Foyer
4:15 - 5 p.m.

Content Expert to Teacher: How to Become a Great Facilitator

201
4:15 - 5 p.m.

Engagement: It's a Belief, Not a Program

202
4:15 - 5 p.m.

Living Our Mission of Sustainability

205
4:15 - 5 p.m.

To El Salvador and Back

206A
4:15 - 5 p.m.

Calibrating the Balance Between Residential & Retail Dining

206B
4:15 - 5 p.m.

The Evolution of Supply Chain Communication Strategies

206C
4:15 - 5 p.m.

UT Farm Stand: Modeling a Sustainable Food System on Campus

206D
4:15 - 5 p.m.

Foodservice Concept Development

207
5:15 - 6:30 p.m. General Membership Assembly Conference Theater
7:30 a.m. - 8 a.m. Continental Breakfast Riverside Lobby & Point Lobby
8:15 - 10:20 a.m.

Experiential Learning Sessions (Off-Site, Choose One)


A Visit to the Fruit Farm

Best in Class Meat Processing & Portion Control

Breaking Bread: What it Takes to Make Bread

Experience the Historic Gonzaga Campus Dining

Food Distribution Done Well 		Depart from Spokane Convention Center
8:15 - 10:20 a.m.

Experiential Learning Sessions (On-Site, Choose One)


Animal Proteins and/or Plant Proteins - Rebalancing the Food System

Hands-on Teaching Kitchen Experience and Sustainable Food Labeling

Experience Simple, Easy, and Delicious Ways Preparing Plant-based Meals

Serving Students with Specific Dietary Needs: An Empathic Approach

The Ten Skills of the Service Superhero
 Spokane Convention Center
10:20 - 10:45 a.m. Refreshment Break 200 West & East Bridge Foyer
10:45 a.m. - 11:30 a.m.

Building the Sustainable Menu Your Students Want

201
10:45 a.m. - 11:30 a.m.

Reimaging Food Services and the Traditional Dining Hall

202
10:45 a.m. - 11:30 a.m.

Communicating with Generation Z: Technology Solutions

205
10:45 a.m. - 11:30 a.m.

Creating a Dining Experience Free From Germs & Chemicals

206A
10:45 a.m. - 11:30 a.m.

Seven Successful Strategies to Boost Meal Plan Revenues

206B
10:45 a.m. - 11:30 a.m.

Reinventing an Icon - The Process to Gluten, Tree & Peanut Free

206C
10:45 a.m. - 11:30 a.m.

More Than a Meal: Transforming Our Campus

206D
10:45 a.m. - 11:30 a.m.

Leveraging Technology to Enhance Efficiency & Guest Experience

207
11:40 a.m. - 1 p.m.

Closing General Session: Gen Alpha - Who Are They and How Should We Prepare to Serve Them?

Ballroom 111
1:15 - 2:30 p.m. Awards Luncheon Ballroom 100
7 - 10 p.m. Closing Event U.S. Pavilion at Riverfront Park