Meet our speakers
Learning Session Speakers
Janet Adams
Managing director, Hospitality Systems
Janet brings more than 30 years of experience in leadership, operational excellence, financial management, contract oversight, and facilities planning. Known for her strategic mindset and results-driven approach, she has successfully led the implementation of innovative improvements and organizational strategies that enhance performance and efficiency.
A passionate advocate for professional growth, Janet has mentored dozens of emerging professionals, managed internship programs, and served as an adjunct professor, sharing her knowledge and real-world expertise in the classroom.
She is also engaged in professional associations, where she has held numerous leadership roles and contributed as a speaker at both regional and national conferences. Janet remains committed to staying at the forefront of industry trends and innovation, bringing fresh insights and forward-thinking solutions to every endeavor.
Martha L. Anderson
Director of business services, Kennesaw State University
Martha Anderson is the Director of Business Services for University Dining at Kennesaw State University. In this role, she provides budget and fiscal management, facilities and capital budget planning, quality assurance oversight, in addition to leading the Standards and Engagement team. Her work supports operational effectiveness by strengthening consistency, accountability, staff engagement and service excellence within dining operations.
Ms. Anderson has more than 20 years of professional experience including corporate, municipal, and higher education sectors. Her background includes leadership roles at Clark Atlanta University, Morehouse College, and Emory University, where she specialized in integrated facilities operations and management. She also served as Deputy Director of General Services for the City of South Fulton, Georgia overseeing capital planning, fleet and maintenance operations, vendor management, and service delivery across a diverse portfolio of public facilities.
She holds a Master of Business Administration and a Bachelor of Applied Science in Supply Chain Logistics from Kennesaw State University and is currently pursuing a Doctor of Public Administration at Valdosta State University focused on financial integrity in state and local government. A proud U.S. Army Veteran, Ms. Anderson applies a servant leadership philosophy grounded in operational excellence, ethical governance, and mission-driven impact.
Ms. Anderson is passionate about professional development, cultivating strong organizational cultures, and advancing integrity in public service. Outside of her professional work, she is dedicated to her religious congregation and values spending quality time with her family.
Asma Ahad
Director of halal market development, IFANCA
Asma Ahad is Director of Halal Market Development at IFANCA. She has lead efforts in the US and abroad to create awareness and provide solutions for halal consumers. At IFANCA she builds key partnerships with global and national leaders such as UNICEF, the American Academy of Dietetics and Nutrition, and University Food Service programs, to address concerns of food and health security, as well as, nutrition equity. Early in her career at Kraft Foods she initiated and led the first study in North America that established the relevance of everyday retail products to halal consumers.
She also serves on the board of the Halal Product Development Company, a portfolio company of the Public Investment Fund.
Dawn Aubrey, PhD, MBA, CCA, CEC, FMP
Vice president of hospitality, University of Vermont
Dawn is an accomplished executive leader with more than 35 years of experience overseeing multi million dollar higher education programs and auxiliary service operations that drive student success. She is known for designing and implementing strategic improvements that elevate value, strengthen resource stewardship, and enhance the effectiveness of campus dining and hospitality services.
As Vice President of Hospitality for Sodexo at the University of Vermont, Dawn partners with campus leadership to achieve Best In Class performance with both national and regional recognition. Her leadership has guided 12 major institutional transitions. She also created the award winning University Dining program at the University of Illinois, nationally recognized for sustainability and wellness and honored with the State of Illinois Governor’s Award for Sustainability.
A champion of innovation in university dining, Dawn collaborates with academic partners to integrate the dining experience into the broader academic mission. Her contributions have earned her recognition as a Woman of Distinction in Business, Ocean Hero, Community Service Leader for Literacy and Food Insecurity, Local Food Champion, Food Recovery Advocate, and as a Past President and current National Education Chair for the National Association of College & University Food Services (NACUFS).
Kimberle Badinelli
President, Hospitality Systems, LLC
Kimberle Badinelli is the President of Hospitality Systems, LLC, where she leads a team of affiliates bringing more than 70 years of combined experience in hospitality management, strategic marketing and communications, and data analytics. Her work centers on helping organizations better understand themselves and their audiences through thoughtful strategy and data-driven insight.
A highly skilled Assessment & Revenue Strategist and Strategic Systems Development Consultant, Kimberle also serves as a Project Management Director and Strategic Marketing and Communications Administrator. She specializes in developing and implementing system-wide assessment strategies that uncover organizational opportunities by leveraging behavioral research and purchasing data. Her approach equips teams to better anticipate consumer behavior and make informed, strategic decisions.
Kimberle is the architect of three innovative benchmarking systems: a Project Valuation System that prioritizes initiatives amid limited resources; a Marketing ROI/ROO framework that aligns support efforts with organizational goals; and an Interdependency Project Management System that guides projects from concept through media strategy.
She is passionate about building consistent, people-centered programs and believes that strong organizational development practices are key to achieving sustainable, measurable results.
Alan Cushman
Associate director of marketing & recruitment, Texas Tech University
Alan Cushman is Associate Director of Marketing for Hospitality Services at Texas Tech University, where he leads strategic marketing efforts that support campus dining and enhance the student experience. With more than 25 years in campus dining, he brings expertise in strategic planning, brand management, market research, and communications. Outside of work, Alan enjoys spending time outdoors and staying active with his wife, Rebecca, and their dog, Sadie.
Sommer Dunlevy
Associate director marketing & creative services, Kent state university
Sommer Dunlevy is the Associate Director of Marketing and Creative Services at Kent State University, where she leads strategic planning efforts that connect student insight, emerging trends, and data-informed decision-making across campus experiences. Her work centers on identifying patterns in student feedback, structuring qualitative and quantitative input into actionable data, all while using AI-assisted tools to generate insights that support planning, accountability, and leadership decision-making.
A key focus of Sommer’s work is developing continuous student feedback programs that drive measurable improvement. By analyzing trends and identifying themes, she helps teams move beyond listening to students to build a strategic plan/events that are based on student needs. By exploring technology, creativity, and student experience, her work includes applying AI to uncover insights from large-scale feedback, translating ideas into revenue-generating initiatives, and using photography/video storytelling to elevate campus brands and engagement.
Sommer has presented at NACUFS National and Regional Conferences on topics including emerging AI trends, turning ideas into income, food photography and videography for brand storytelling, and the importance of student feedback programs in driving operational excellence and student satisfaction.
Aoi Goto, MPH, RDN
Registered dietitian, UC San Diego
Aoi has 10 years of professional dietetics experience, including hospital food‑service management, and has spent the past three years on the UC San Diego Culinary Development Team, where she designs and supports meals that meet special dietary requirements for students and staff.
Patti Klos
Senior director of dining services, Tufts University
Patti Klos has dedicated her career to creating dining programs that nourish students, build community, and operate with excellence. At Tufts University, where she has served for more than three decades, Patti has led a sweeping transformation of the dining organization – balancing a business mindset with exceptional service, strengthening systems and processes, and developing managers into empowered, accountable leaders.
Her work has modernized every aspect of the dining program, from facility renovations and new service venues to inclusive dining initiatives and innovative menu strategies. Patti is especially known for her ability to blend operational rigor with a deep commitment to student well-being, ensuring that Tufts Dining remains both financially sustainable and profoundly student-centered.
A long-time NACUFS volunteer and former Chairperson (2017-2018), Patti has contributed to the profession through national leadership, presentations, and mentorship. Her contributions have been recognized through multiple NACUFS awards including the 2024 Theodore W. Minah Distinguished Service Award and the 2025 IFMA Silver Plate Award in the Colleges and Universities category.
Raymond Kohl
Director of marketing and communications, University at Buffalo
In his role within the Faculty Student Association at the University at Buffalo for the past 19 years, Ray oversees the marketing, public relations and communications functions for all divisions. He has been recognized by NACUFS numerous times, serving as a presenter for the National Marketing Institute, serving as a facilitator for several Conference Marketing Forums, a recipient of the Northeast Distinguished Service Award, as well as the creator of several entries that have won Loyal E. Horton and Sustainability awards. Ray has also served as the Marketing Chair for the SUNY Auxiliary Services Association.
Tim Malley
Assistant dining director, Campus Dining & Shops at The University at Buffalo
Tim Malley is one of the Assistant Dining Directors for Campus Dining and Shops at SUNY University at Buffalo. He has worked at Campus Dining for 19 years starting as a student employee in his freshman year. He was promoted to a Student Manager position in the fall of his sophomore year and continued to work in that position the remained of his time in college. After graduation he was hired into a full-time position as an Assistant Manager with Campus Dining and from there he worked his way up to his current position as Assistant Dining Director. He enjoys training both student and professional staff and has used that passion to help develop and teach in many of the CDS training initiatives - most notably as a licensed Instructor and Test Proctor of the NRA ServSafe program. He was a member of the committee that designed the framework for the Student Leader program and in his current position he helps to oversee the Student Leader program. When he is not helping to train and develop the future of Campus Dining he enjoys spending time at home with his partner of 18 years and their 10 year old daughter and their two cats.
Crista Martin
Director for strategic initiatives & communication, Harvard University
Since joining Harvard University Dining Services (HUDS) in 1998, Crista Martin has led the way in how HUDS tells its story, connects with its community, and plans for the future. She and her Communications team coordinate marketing, communications, and engagement across all HUDS operations—work that has been recognized with awards from organizations including the University & College Designers Association and the International Association of Business Communicators. A committed industry leader, Crista is a frequent presenter and volunteer with The National Association of College & University Food Services (NACUFS), where she is also a recipient of the Richard Lichtenfelt Award.
In addition to her communications leadership, Crista directs HUDS’ Strategic Initiatives, helping to shape and implement projects that advance sustainability, food donation, technology integration, business development and planning, customer service, and more. Her impact has been recognized across the University and beyond: she is a two-time Harvard Hero, was named a “Food Hero” by the City of Cambridge in 2015, and received a Harvard College Dean’s Distinction Award in 2020.
Justin Martinez
Dining business analytics manager, UC San Diego
Justin Martinez, Business Analytics Manager, provides all reporting and analytics to UC San Diego’s Dining program.
Augustine Medina III
Multimedia Journalist, Texas Tech Hospitality Services
Augustine Medina III is a Multimedia Journalist with Texas Tech Hospitality Services in Lubbock, Texas. Since 2022, he has brought creativity and problem solving to websites, email, and graphic design for print and digital experiences. Driven by curiosity and design, he approaches every project with the belief that great communication requires both art and strategy. In his free time, Augustine spends time with his wife and two kids, or playing music with local Mariachis to embrace his culture and creativity.
Dee Nguyen
Unit manager of recruitment, Texas Tech University
Dee Nguyen is the Unit Manager of Recruitment for Texas Tech University Hospitality Services. With 15 years of service, she specializes in student hiring, employee recognition, feedback, and public speaking, where she connects with prospective and current students. Outside of work, she volunteers with NACUFS, serving as the Southern Regional Ambassador and member of the National Conference Task Force.
Kara Peruchietti
Dining services complex manager, Michigan State University
Kara Peruchietti is a Dining Services Manager at Michigan State University with over a decade of experience in residential dining operations, team development, and student engagement. She began her career as a student employee, and now oversees front-of-house operations and staff development across the South Neighborhood within the Culinary Services Department of Michigan State University.
Kara plays a key role in leading Bridges, an innovative English Language Learning tutoring program within Culinary Services. In partnership with the Refugee Development Center, Bridges connects student tutors with culinary team members to provide tailored, individualized, high-quality English language instruction. The program not only strengthens communication and workplace safety, but also fosters meaningful cross-cultural connections and builds community across campus.
Dr. Joe Regenstein
Professor emeritus, Food Science, Cornell University
Dr. Regenstein is a Professor Emeritus of Food Science and Head of the Cornell University Kosher and Halal Food Initiative (CALS), and Adjunct Professor in the Department of Population Medicine and Diagnostic Sciences in the Vet School and Jewish Studies in Arts and Sciences. He is an Adjunct Professor of Food Science at Kansas State University and a Distinguished Foreign Expert at Jiangnan University in Wuxi, China. His B.A. and M.S. are from Cornell and his Ph.D. in Biophysics is from Brandeis University. Dr. Regenstein has taught food waste management, food law, animal welfare, protein chemistry, muscle/meat chemistry, physical chemistry and kosher/halal. Dr. Regenstein’s research has centered on total utilization of fish. He has received IFT’s Elizabeth Stier Humanitarian, Bor-Luh International and Carl Feller’s Career Service Awards. An IFT Fellow, Dr. Regenstein served on IFT’s Executive Committee and was IFT’s first Congressional Science Fellow. Dr. Regenstein is founding co-editor emeritus of Food Bioscience, the first English peer-reviewed Chinese food science journal.
Aimee Sales
Unit manager, Texas Tech University
Aimee is a 2000 graduate of Texas Tech University. She joined the Hospitality Services marketing team in 2016 and currently serves as Unit Manager of Marketing and Merchandising. Before transitioning to Hospitality in 2010, Aimee built her career working with several print shops in Lubbock, including a full-service operation dedicated exclusively to serving the Texas Tech campus. She has also presented at three NACUFS conferences, sharing her expertise in digital advertising and strategies for increasing student engagement. Aimee is the proud mother of two adult sons. Her younger son is a senior at Texas Tech University, while her older son works as a paramedic in Lubbock.
Angie Simpson
Dining services complex manager, Michigan State University
Angie Simpson is a Complex Dining Service Manager II with Michigan State University Culinary Services, overseeing multiple residential dining and retail operations. She provides strategic leadership and operational oversight, supporting managers as they leverage data and emerging tools to strengthen team performance and enhance the effectiveness of collegiate dining services.
Norma Witzel Smith
Senior purchasing manager, UC San Diego
Norma Witzel Smith has been in campus dining for over 15 years and is a proud UC San Diego alum.
Keith Soster
Director of student engagement for Michigan Dining, University of Michigan
Keith Soster serves as the Director of Sustainability and Student & Community Engagement for Michigan Dining. In this role, he also oversees the Maize & Blue Cupboard, the University of Michigan’s campus food pantry. Keith leads a range of sustainability initiatives, fostering collaborations between the classroom and dining operations, supporting sustainable student organizations, and advising several student groups across campus.
He is an active member of the Humane World for Animals’ Forward Food Collaborative Council, Swipe Out Hunger’s Leadership Advisory Council, and the Menus of Change University Research Collaborative.
With more than 35 years of experience in the hospitality industry, including leadership roles at the University of Michigan, the Toledo Zoo, and T.G.I. Friday’s—Keith brings deep expertise in food systems, sustainability, and student engagement. He is a graduate of Bowling Green State University.
Danielle Vance
Menu design and systems manager, Yale Hospitality
With a background that blends culinary expertise and business strategy—holding a culinary degree from The Culinary Institute of America and a MBA from Johnson & Wales University—Danielle brings a practical, operations-focused perspective to system implementation. She is passionate about helping teams navigate change, improve efficiency, and build strong, collaborative cultures through thoughtful integration of technology. Danielle currently leads the development and implementation of systems that connect menu strategy with operational execution. With nine years at Yale, she has held progressive leadership roles including General Manager and Area Executive Chef before transitioning into her current systems-focused position. Her work centers on modernizing menu management through scalable processes, standardized recipes, and enhanced communication tools that support both daily operations and large-scale events. Danielle plays a key role in advancing system adoption by aligning cross-functional teams, supporting data-driven decision-making, and creating training programs that build confidence and consistency at all levels of the organization.
Megan Varner
Dining services complex manager, Michigan State University
Megan Varner is a Dining Services Complex Manager with Michigan State University, where she oversees front-of-house operations across multiple locations, residential and grab and go. She focuses on staff development, operational efficiency, and delivering ahigh-quality guest experience, leading diverse teams in a fast-paced campus dining environment.
Evan Wilson
Section manager new media & social media, Texas Tech University
Evan Wilson is the Section Manager of Social Media and New Media for Texas Tech University Hospitality Services, where he leads digital strategy, content creation, and loyalty programs for campus dining. A Texas Tech alumnus, he earned his undergraduate degree in 2017 and is currently pursuing a graduate degree in Strategic Communication and Innovation. He enjoys woodworking, photography, and spending time with his children.
Ivan Zou
Owner, Raccoon Eyes
Ivan is a co-founder of Raccoon Eyes, a company he launched in 2023 after witnessing significant food waste in university dining halls. Raccoon Eyes enables dining programs to track student food waste and gather real-time feedback, helping them reduce waste, cut costs, and improve the overall student dining experience. Since its founding, the company has grown to serve over 25 locations. Raccoon Eyes has been featured on ABC News, Good Morning America, Yahoo News, and Causeartist, and was named one of the Top 10 Most Innovative Companies in Georgia in 2026 by the Technology Association of Georgia (TAG).