The schedule below is subject to change. All events are located at New Mexico State University unless otherwise indicated.*

The Learning Sessions for the NACUFS 2022 Southern Regional Conference will focus on delivering content in the domains aligned with the NACUFS Collegiate Dining Body of Knowledge™ . Additional details on the domains can be found at the bottom of the page.

Tuesday, March 29, 2022

Lead & Work Across Generations: Strategies to Connect and Engage a Multi-Generational Workforce
Ryan Jenkins

Fifty-two percent of workers say they are least likely to get along with someone from another generation. And sixty-two percent of Generation Z (the generation after Millennials) anticipate challenges working with Baby Boomers and Generation X. Since Millennials and Generation Z became the majority of the labor force, the generational gap has never been wider. Each generation has a varying perspective of work, leadership, communication, success, and technology. A multi-generational workforce can create stifling challenges or bottom-line-boosting advantages. Ryan brings market-leading insight to help your organization and leaders close the generational gap and improve communication, teamwork, innovation, and more.

Attendees gain:

• Insights into the generational gap and why it exists.
• Perspectives of each generation's varying views of work, leadership, communication, and technology.
• Proven and actionable strategies for optimizing a multi-generational workforce.
• Best-in-class examples of organizations successfully closing the generational gap.
• Ability to work, communicate, and lead across generations.

UT Farm Stand: Modeling a Sustainable Food System on Campus
Alejandra Marquez, sustainability coordinator, University Housing and Dining, University of Texas - Austin

College students today care deeply about sustainability. They are actively engaged in their university’s efforts to meet climate-related targets and often drive demand for environmentally-focused programs and services. That is why we believe students are best equipped to lead the way towards a sustainable food service model. In this session, we will share insights from our flagship Housing and Dining program at UT Austin - UT Farm Stand - and we will discuss how dining professionals can leverage students’ perspectives to create a campus-valued food program.

Staff: Recruiting Them and Keeping Them - The Newest Old Game in Town
Kimberle Badinelli, business advisor/consultant, Hospitality Systems, LLC

It comes as no surprise to anyone! Staffing is now the #1 concern of foodservice operators. It outpaces supply shortages, food cost increases, and just about every other resource acquisition and retention challenge operators face. But there is hope! The pandemic, devastating as it has been, has also become an opportunity to rethink our programs, our visions, our – well, everything! This session will share insights from a variety of employers about what their staff need now to be more motivated and dedicated to their institution; and we will look at some tried and true methods that are not quite so true anymore. Time will be allotted to a lively discussion about what is working for you!

Industry Mini Session: Implementing a Pizza Program on Your Campus
Presented by Hormel

Learn about trends, styles, how to think outside of the pie, and how to implement a program that keeps campus dollars on campus while navigating the challenges of variety, labor, and supply issues.

Industry Mini Session: Five Key Solutions for Special Dietary Needs
Presented by MenuTrinfo

MenuTrinfo exists to inform food service professionals and food manufacturers in regards to food allergens what they can serve safely to their customers. We assist in determining what is safe to eat off of a plate or from a jar.

Industry Mini Session: Industry Perspective
Presented by LTI

We have been through a challenging time, and there are more challenges ahead. Are you thinking about the future? Let’s talk about the issues we are hearing and seeing that can help you plan your future.

Industry Mini Session: Implementing a Comprehensive Voice-of-the-Student Program
Presented by Touchwork

Accurate and fast student feedback has never been more crucial than it is today. While COVID has driven many of our decisions in the last two years, customer expectations and feedback are the ultimate gauge of innovations and changes to our services. Without knowing what your primary stakeholders think and feel about their experience with your services, you are losing out on attracting and retaining students resulting in lowered revenue. With the implementation of a comprehensive voice-of-the-student program, you are better positioned to increase revenues, attract new students, and retain business on campus. In this session, we will review the components of a comprehensive voice-of-the-student program including real-time text messaging, QR codes, and mystery shopping, and how to implement a feedback program without adding to survey fatigue.

Industry Mini Session: Sustainable Practices for a Healthy Environment
Presented by Restaurant Technologies Inc.

By eliminating cardboard and plastic packaging containers, providing effortless oil recycling, and reducing environmental contamination and residual oil waste, the Restaurant Technologies’ Total Oil Management program makes it easy to be environmentally friendly.

Wednesday, March 30, 2022

Montage
Maurice Small

Here we are, everyday action heroes, and the question is: are we doing the ultimate good? Are we affecting change with all of the hands - chefs, administrators, farmers, prep chefs, students? Action heroes do not work alone. There is always someone else. We are not alone in the food justice fight. The title of this keynote is "Montage" which is how we piece together the parts. As professionals, you have the opportunity to consider the pieces and how they fit together. There are ways that you can transform and create just practices instead of just doing what is easy or convenient.

Induction Cooking in the Commericial Kitchen
Daren Bloomquist, college assistant professor, School of Hotel, Restaurant and Tourism Management, New Mexico State University

Induction cooking is not a new technology but it is, for many reasons, an under-appreciated and under-utilized technology in the commercial sector in the United States. It can make commercial kitchens faster, cooler, cleaner, greener and more beautiful but it is a difficult "sell" for many reasons. What technology makes induction cooking a smart choice in the commercial environment? What are the myths associated with induction cooking? What is it like to cook with an induction range? What are the benefits and drawbacks of commercial induction cooking, and how can we make induction cooking part of a truly sustainable facility?

Let’s Hear It for the App! Revenue Strategy #1
Kimberle Badinelli, business advisor/consultant, Hospitality Systems, LLC

While an app is no longer mandatory for Tufts students to get their meals, it's still widely utilized for convenience. The app provided the ability for Tufts to achieve operational goals and strategies. Through the power of timely, engaging, and customer-driven messaging, they saw increased traffic where they wanted it, increased revenue where they needed it, and effective communication that resulted in desired marketing objectives - all because of an app!

Leveraging Technology to Enhance Efficiency & Guest Experience
Ben Anderson, director, Grubhub Campus

Get an in-depth look at leading foodservice programs across the country and how they use technology to increase efficiency and enhance the guest experience. Take a deep dive into their implementation of delivery robots, lockers, and other technology solutions to meet customers where they are while optimizing for the evolving labor environment. Understand the critical considerations driving innovation across campus and the foodservice industry as a whole.

Stop Recycling! Take Back Control of Your Water Program
Danielle Mason, Director of Foodservice Consulting & Design, Vivreau Water

Water, the foundation of life and wellness for all of us, is a resource so precious that we can scarcely afford to lose a drop. Join our experts in an exploration of how filtering and dispensing local water can result in a staggering reduction in single-serve plastic bottles and campus carbon footprint while positively impacting the health and wellness of your community. Along the way, you’ll learn how a sustainable water program for your foodservice operation results in real-world cost savings and a measurable gain in operational efficiencies.

Leading Your Team Forward After a Major Disruption
Robert Holden, MPA, CASP, retired associate vice president, University of Georgia

A pandemic, major storm, earthquake, fire, or any other major disruption can stress teams and keep their focus on where they are now and what needs to be done – aka being in the weeds. This can lead to burnout. During this session, Robert will focus on providing vision and leadership after major disruptions, share how to develop a vision with input, and building on the strengths and support through team participation.

Reaching Gen Z Through Social Media
Evan Wilson, content supervisor for hospitality services, Texas Tech University

Communication is an ever-evolving challenge for the foodservice industry. With traditional mediums showing less effectiveness, how do colleges and universities break through a saturated communication world to bring their message to students? By creating authentic, quality social media content that fits the students, Hospitality Services at Texas Tech University utilized an aggressive plan that doubled their following in less than a year. Join Evan and discover how to communicate with students to increase engagement, provide customer service, and enhance the overall experience at Texas Tech University.