Learning sessions take place on June 16, June 18, June 23, June 25, June 30, and July 2, 2020. Learning sessions will be one hour in length and most sessions will be recorded and available on-demand 30 days after the close of NACUFS 2020 Virtual Conference. Presenters who have supplied presentations or handouts can be found below.
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 succesful 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.
Tuesday, June 16 | 1:00 - 2:00 p.m. EST
The Ideal Dining Hall: Perception and Self-Efficacy
How does menu, convenience, seating design, self-efficacy, and health effect student perception of a dining program? Students at the University of Georgia were asked to design their ideal dining hall and asked the importance of convenience, quality, social atmosphere, campus location, and health. Learn how social atmospheres influence perception of quality and nutrition; how self-efficacy influences food choice; and how menu hype and customer service can surpass convenience, cost, and even location.
Katherine Ingerson, University of Georgia
Thursday, June 18 | 1:00 - 2:00 p.m. EST
The Ties That Bind! Rising to Outstanding Campus Alliances - And Keeping Them There!
Lasting campus alignments don't just happen and develop without dedicated, consistent work! It takes (what seems like) an amazing amount of work to make it happen and even more to keep them great! But it can be easier than that. By developing and adopting (really adopting) some fundamental attitudes towards your relationships, it will soon become natural and effortless. This session looks at the long game - identifying who you need in your camp, recognizing how the relationships impact each other and what you must do to make this all second nature. Participants will have the opportunity to talk through their challenges and successes as part of the presentation.
Kirk Rodriguez, Texas Tech University
Janet Adams, Fair Market, Inc.
Kimberle Badinelli, Hospitality Systems, LLC
Robotic Delivery is Right For Your Campus
This presentation will provide attendees a checklist to see if implementation of robotic delivery systems will be successful on their campus. The presentation will review how to determine if it is viable in the attendee’s location. Will it add to sales, and at what cost? Will it improve customer satisfaction? A review of the implementation at George Mason University will help highlight the answers to the questions for your campus. What changes happen on campus due to the robots.
Mark Kraner, George Mason University
Jeff McKinley, Sodexo
Robert Buehler, Starship Technologies
Tuesday, June 23 | 1:00 - 2:00 p.m. EST
Shifting the Customer Service Experience with Self-Ordering Kiosks
Labor is continually one of the biggest challenges food service providers are facing on today's college and university campuses. With the availability and implementation of new technology such as self-ordering kiosks the question remains, with the removal of cashiers what happens to the customer experience. In the fall of 2019, Hospitality Services at Texas Tech University rolled out self-ordering kiosks in one of the busiest food courts on campus to reallocate labor. This had a direct impact on the locations guest experience.
Alan Cushman, Texas Tech University/Hospitality Services
Matt Ferrell, Texas Tech University/Hospitality Services
Nick Wood, Texas Tech University/Hospitality Services
Thursday, June 25 | 1:00 - 2:00 p.m. EST
Knowing What to Stand For - A Process Toward Inspirational Strategy
The collegiate dining industry is very aware that change is a given and supporting our universities are part of our core missions. However, university strategy is more dynamic than ever before and supporting them is more nebulous than ever. With the onset of on-line education, funding changes, social priority demands and a host of other not-so-crystal-clear objectives, organizations often find they need to define themselves differently. But with every department in flux, it's often difficult to know which of the hundreds of positive initiatives they implement will likely have the greatest impact - not only on the Dining Program but the university itself. Participants will leave knowing the process, its benefits and all the pieces that put this successful initiative together.
Patti Klos, Tufts University
Kimberle Badinelli, Hospitality Systems, LLC
Tuesday, June 30 | 1:00 - 2:00 p.m. EST
Using Guidelines, Policy, and Behavioral Design to Create a Healthy and Appealing Campus Dining Experience
Everyday about 100 million Americans eat in colleges and universities, worksites, hospitals, parks, and other institutional settings. Increasing healthier food and beverage options in these settings represents a critical opportunity to improve access to healthier foods and impact public health. This session will provide an overview of the Food Service Guidelines for Federal Facilities, which translate Dietary Guidelines for Americans to nutrition standards for cafeteria and vending environments. The session will describe operational methods and best practices for food service guidelines to in behavioral design, partnering, and policies to create environments where healthy choices are normative, easy, and support environmentally sustainable and ethical food production. Covid19 update: Speakers will address the Sarscov2 pandemic by providing information, resources, and suggestions of how to operationalize food service in the time of covid19.
Joel Kimmons, Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention
Brad Barnes, Culinary Institute of America
Jessi Silverman, MSPH, RD, Center for Science in the Public Interest
Applied Principles of Inclusivity in Dining Design
This session will combine the principles of Inclusive Design with case studies of how those principles were applied during the renovation of University of Wisconsin’s iconic student union and in University of Alaska’s retail dining program. The presentation will also address the impact of Covid on food service design and operation and explore tactics for balancing the competing objectives of safety and inclusivity. Attendees will leave with a broader awareness of what is being done among their peers, as well as a clear framework for developing a more inclusive dining program. They will also leave with a deeper understanding of the leadership, workplace culture and business outlook that is needed to successfully build a vibrant and inclusive dining program and with an early look at how colleges around the country are working to meet the challenges presented by the current pandemic.
Carl Korz, University of Wisconsin - Madison
David Weaver, University of Alaska - Anchorage
Eric Lenard, Envision Strategies
Libby Castro, Workshop Architects
Thursday, July 2 | 1:00 - 2:00 p.m. EST
Defining Diversity, Equity, and Inclusion in Campus Dining
Virtually every University has engaged with Diversity, Equity, and Inclusion with the development of a strategic plan to improve the campus climate and engage the faculty, staff and students. Where does dining fit into the strategic plan? Dining teams are doers - not academicians. The Michigan Dining Team was recognized for their work in this area with a University Distinguished Diversity Team award. This presentation will share Michigan's strategic approach and detail Dining's path and specific actions to engage with Diversity, Equity, and Inclusion over the last three years.
Steve Mangan, Michigan Dining
Autumn Battin-Flores, Michigan Dining
COVID-19 - Assuring Customer Confidence in Collegiate Dining
Sourcing the best and latest information on COVID-19 is challenging at best. A NACUFS project team is in the process of bringing this information into an easily useable format. As part of our project team, Kimberle and Terry will present the framework of this living document which is scheduled for a July 20 release. The resource will also include a focus on strategic communication. Additionally, they will be seeking additional input from the membership during a Q&A.
Kimberle Badinelli, Hospitality Systems
Terry Waltersdorf, Faith Baptist Bible College
Videos will be available on demand starting Friday, July 10, at 4:30 p.m. EST
Keeping the conversation going from Inclusion Starts with "I", Ms. Winters will continue the discussion on inclusion by building on the opening keynote presentation. The existential search for meaning and purpose is the core of our being. An inclusive world is only possible if each of us is willing to examine our hearts, shed narrow perceptions, seek out opportunities to experience difference, and commit ourselves to continual learning. Creating inclusive cultures is a critically important business imperative as the demographics of the U.S. become more diverse and as organizations operate increasingly in global contexts.
Waste Not: Saving Money Through Waste Reduction
An estimated 30-40% of the United States food supply becomes waste. These numbers add up astronomically when looking at the whole and make a huge impact on the bottom line of individual food providers, such as college dining programs. To offset revenue last due to COVID-19, colleges and universities must find ways to reduce spending and control costs quickly. Creating a lean foodservice operation is key to a successful program and a smart decision to help minimize waste that ultimately ends up in already overflowing landfills. So how do you track your monthly and annual waste to minimize loss and maximize profits? Attend our session to learn valuable waste tracking processes that can be implemented to help reduce pre-consumer food waste. We’ll present how the University of Washington created a waste tracking system that ultimately ended up saving them thousands of dollars and helped to reshape their culture around food waste. Our discussion will cover how waste impacts your profitability and student population, strategies and tools for accurately tracking discarded product, and how to reduce your overall waste.
Jessica Deer, University of Washington
Cathy Ness, CBORD
Creating Campus & Student Engagement with Indigenous Cuisines
Adding Indigenous cuisine to your menus increases the healthfulness and sustainability of your food offerings and can help create mission-based collaborations with multiple campus influencers. Learning from Sioux Chef Company Founder, Chef Sean Sherman, and using a case study from Montana State University, you'll gain an understanding of today's Indigenous Food movement, how and why to integrate Indigenous foods into your menu, and methods for using Indigenous foods to boost student engagement. You'll leave the session with a better understanding of this hyper-local, yet world-wide movement, a list of potential collaborators, and initial steps for indigenizing your menus.
Richard Huffman, Montana State University Culinary Services
Chef Sean Sherman, The Sioux Chef Company
KayAnn Miller, Montana State University
Strategies and Innovations for Sustainable Composting
In this session, we will outline the core principles, with working successful examples, necessary for organizations to achieve success with creating an effective closed-loop composting initiative. The session will start with outlining the essential components which comprise a functioning system for end to end composting, and address each of the systems constituents, their interests, and how to align the compost program with the collective interests across the system. Without a thoughtful architecture and strategy of the inter-working components of a compost initiative, it is challenging to be successful. The attendees will leave with a comprehensive overview of what makes these systems work and knowledge of how to design and launch a compost initiative which meets the interests throughout the organization.
Richard Cohen, Elevate Packaging
Reinventing a Brand
When your service doesn't match your brand, you're in a (artisanal, of course) pickle! Iowa State University's self-operated dining program had improved dramatically but the brand failed to keep up. Learn how the team developed and executed a multi-year brand redevelopment that included photography, key messaging, design standards, uniforms, a new website and yes, even their own logo. You'll also learn how they use student designers to carry out the brand on a daily basis.
Brittney Rutherford, Iowa State University