NACUFS Engage: Midwest
Tuesday, March 3, 2026
Ann Arbor, Michigan
NACUFS Engage brings campus dining professionals together for a focused, one-day regional experience designed to spark conversation, share practical ideas, and strengthen connections across the Midwest. Hosted at the University of Michigan, this event blends peer-driven discussion, timely operational insights, and hands-on engagement—creating space to learn from one another and return to campus with fresh perspective.
Location
University of Michigan
Michigan Union
530 S State St
Ann Arbor, MI 48109
Located in the heart of campus, the Michigan Union provides a welcoming, walkable setting for collaboration, conversation, and connection throughout the day. One of the most beloved buildings on central campus, the union is impressive in stature and alive with activity. Be sure to stroll through the historic halls and enjoy the beautifully restored architectural details.
Registration
Institutional: $119
Industry: $175
Registration includes access to all sessions, networking opportunities, and the culinary challenge experience.
Hotel
Bell Tower Hotel
300 S. Thayer Street
Ann Arbor, Michigan 48104
NACUFS has secured a courtesy room block at the Bell Tower Hotel. The hotel is located .4 miles (7 minute walk) from Michigan Union.
Reserve your room using the link below or by calling the hotel directly at 734-769-3010.
Book your hotel room by February 9, 2026, to receive the NACUFS rate.
Schedule
*Schedule is tentative and subject to change
Tuesday, March 3rd |
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9 - 10:30 a.m. |
Registration |
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10:30 - 11:45 a.m. |
Keynote: Five Traits of Highly Engaged Teams |
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11:45 a.m. - 12 p.m. |
Refreshment break |
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12 - 1 p.m. |
Coaching Employees to Reach Their Potential |
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Breakouts |
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Breakouts |
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1:15 - 3:20 p.m. |
Networking Lunch and Culinary Challenge |
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3:40 - 4:25 p.m. |
Active learning |
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Active learning |
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Active learning |
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4:25 - 4:40 p.m. |
Refreshment break |
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4:40 - 5:30 p.m. |
Panel discussion |
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5:30 - 6:15 p.m. |
Closing Reception – Culinary Challenge Awards |
From interactive sessions to informal conversations over lunch and the Culinary Challenge, the day is designed to balance learning with connection—creating multiple touchpoints to engage with peers, speakers, and partners.
Sessions
Keynote: Five Traits of Highly Engaged Teams
Ann Hall, consultant, HRM Services, LLC
While each team is different, research shows that there are some traits that are consistently found among highly engaged teams. Leaders at all levels of the organization have a role to play in cultivating an environment that leads to greater employee engagement.
In this session, participants will:
- Discover five traits characteristic of an engaged team.
- Learn how you as a leader impact your team’s engagement, especially during times of stress and change.
- Get practical tips for improving communication and support between team members.
Coaching Employees to Reach Their Potential
Ann Hall, consultant, HRM Services, LLC
Even the best employees need a little nudge now and then. In this session, we will discuss ways to guide staff toward improved performance through constructive feedback and accountability.
Participants will:
• Understand situational approaches to coaching.
• Learn how motivation and ability impact employee behavior.
• Practice coaching techniques through 2-person role-plays, switching between supervisor and employee.
Culinary Challenge Competitors
Paulina Adriana Rivas Ayala, sous chef, Michigan State University
Cassandra Eddy, executive sous chef, University of Notre Dame
Kevin Hurst, executive chef, Ohio University
Corey King, campus executive chef , University of Chicago
Justin Lucas, senior executive chef, University of Michigan
Crystol Smith, assistant director for culinary services, University of Illinois