National Conference Program Guide Boston, Massachusetts • July 11 – 14, 2012
Art Korandanis & Merrill Collins Conference Co-Chairs
Wicked Awesome
registration fee !
ONLY $499
Greetings from the Northeast!
Your conference co-chairs, the conference committee, and the entire Northeast Region are truly honored to invite you to join us in Boston for some Revolut!onary Thinking July 11-14, 2012 at NACUFS 54th National Conference!
As the “Cheers” theme song tells us… Making your way in the world today takes everything you’ve got. Taking a break from all your worries sure would help a lot. Wouldn’t you like to get away? Sometimes you want to go where everybody knows your name, And they’re always glad you came. You wanna be where you can see, our troubles are all the same, You wanna be where everybody knows your name!
Mark your calendars now for July 11 - 14, 2012 and join us for the NACUFS National Conference.
Just a few reasons to put Boston on your list of places to visit:
f
w Founded in 1630, it is one of America’s oldest cities.
Revolut!onary Thinking in Boston gets you away, your NACUFS peers will be happy to see you, we share common issues, and we promise truly memorable education for solutions to your troubles. And, of course, there will be networking, dining, and entertainment in true Northeast style!
w More than 100 colleges and universities are located in the Greater Boston area.
f The Athens of America: As the location of our nation’s first public school, education is a key
w The Boston Cream Pie was invented at the Omni Parker House in Boston. w Boston Common is American’s first public park – established in 1634. w Historically significant: The Boston Tea Party; Battle of Bunker Hill; Home of Paul Revere w 2012 marks the 100 year anniversary of Fenway Park. The Red Sox faced the New York Highlanders in their first game in the ballpark. w The 2012 Boston Marathon will be the 116th for the city. To check out area attractions, restaurants, and much more, visit www.boston-tourism-made-easy.com.
factor in Boston’s history. With Revolut!onary Thinking as our conference theme, our educational offerings will feature local food, sustainable practices, and much more to bring back to your campus. General Session speakers Dr. John Francis, the Planet Walker, and Ming Tsai, chef and host of PBS cooking show Simply Ming, have been selected to open and close our educational program. Our Sustainable Seafood Panel will provide useful information on the environmental impact and sustainability of seafood procurement choices.
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Beantown: From the opening Theodore W. Minah Award Dinner through the Minnesota themed Loyal E. Horton Dining Awards Luncheon, your taste buds will be tantalized and your senses engaged in every culinary offering. In a city boasting numerous excellent restaurants easily accessible from our headquarters, your free nights allow you to sample the local fare. And don’t even think of leaving early as our final event will be NACUFS Down East – A Taste of New England. The Tufts University campus overlooks the Boston skyline and the event will end with dancing under the stars!
f The Walking City: Bring your walking shoes! Much of Boston can be experienced on foot. The
Freedom Trail is something that you should not miss. This trail will bring you back to where it all began — where historic events took place that kicked off the birth of the nation. The conference hotels are also situated near the shopping district of Newberry Street, the Public Gardens, and the Boston Common. The Midnight Ride of Paul Revere promised to alert the city “One if by land and two if by sea,” and we are excited to tell you that the “British are coming!” once again, as NACUFS will host members of The University Catering Organization (TUCO) during the Boston national conference. To help members take advantage of this great learning and networking opportunity, the conference rate will be a bargain at just $499. Get ready for some Revolut!onary Thinking and book your ticket to Boston now.
We’re looking forward to seeing you there. It’s going to be Wicked Awesome!
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2012 Conference Agenda
(Times and events are subject to change)
Tisch Library at Tufts University.
Tuesday, July 10 7:45 a.m. – 5:00 p.m. 8:00 a.m. – 6:30 p.m. 8:00 a.m. – 6:30 p.m.
Tour of Local Colleges and Universities (Pre-conference) Catering Workshop (Pre-conference) Neighborhood Market Retail Workshop (Pre-conference)
Wednesday, July 11 7:30 a.m. – 2:30 p.m. 8:00 a.m. – 3:00 p.m. 8:00 a.m. – 12:30 p.m. 8:00 a.m. – 1:00 p.m. 3:15 p.m. – 4:45 p.m. 6:00 p.m. – 7:00 p.m. 7:00 p.m. – 9:30 p.m. 9:30 p.m. – 1:00 a.m.
Tour of University of Massachusetts, Amherst (Pre-Conference) Golf Outing – Shining Rock Golf Club Catering Workshop (continued) Neighborhood Market Retail Workshop (continued) First-Time Conference Attendees Orientation Theodore W. Minah Reception Theodore W. Minah Dinner and Award Presentation Customer Appreciation Party
Thursday, July 12 7:30 a.m. – 8:30 a.m. 8:45 a.m. – 10:30 a.m. 10:45 a.m. – 12:15 p.m. 10:45 a.m. – 12:15 p.m. 12:30 p.m. – 5:00 p.m. 5:00 p.m. – 7:00 p.m. 5:00 p.m. – 7:00 p.m. 7:00 p.m.
Awards Breakfast Opening General Session: Dr. John Francis, Planet Walker Super Session: Ben Hewitt, journalist and Vermont farmer Super Session: Annie Copps, co-host of “Daily Dish” and freelance writer Showcase – more than 365 exhibitor booths Culinary Challenge Industry Appreciation Reception First-Time Conference Attendees “Dining About Town”
Friday, July 13 7:45 a.m. – 9:15 a.m. 9:30 a.m. – 11:00 a.m. 11:15 a.m. – 1:45 p.m. 2:00 p.m. – 3:00 p.m. 3:15 p.m. – 4:15 p.m. 4:45 p.m. – 6:00 p.m. 6:00 p.m. – 7:00 p.m.
The 26th Annual Jack Kemper Golf Outing will be held at the Shining Rock Golf Club. Carved out of a majestic 146-acre tract of rolling landscape, Shining Rock will give every golfer a memorable round!
You are cordially invited to our retirement reception to honor Joe Spina. After 22 years as NACUFS second executive director, Joe will be retiring in 2012. Join us for this jazz-inspired event to wish him well and to pass on your retirement advice.
This year’s closing event is NACUFS Down East – A Taste of New England, hosted by one of our own – Tufts University. Can you say Lobstah? Kick back and enjoy as Eric Hamel, Tufts Catering, and Fred Norregaard, Executive Chef, Tufts Culinary Services, and their talented team treat us to a feast showcasing the best the Northeast Region has to offer. Pack your dancing shoes and your favorite pair of “clam-diggers” for this fun casual evening. Don’t worry about the sand – we won’t make you dig your own!
Regional Breakfasts General Session: Sustainable Seafood Panel Showcase – 365 exhibitor booths Interest Sessions & Member Forums Interest Sessions & Member Forums General Membership Assembly Joe Spina Retirement Reception
Saturday, July 14 7:15 a.m. – 8:00 a.m. 8:15 a.m. – 9:15 a.m. 9:30 a.m. – 11:30 a.m. 11:45 a.m. – 12:45 p.m. 1:00 p.m. – 2:45 p.m. 6:00 p.m. – 10:00 p.m.
Interest Session Tracks –
Member Forums –
Continental Breakfast Interest Sessions & Member Forums Closing General Session: Ming Tsai, chef and cooking show host Interest Sessions & Member Forums Loyal E. Horton Dining Awards Luncheon Closing Event: NACUFS Down East – A Taste of New England
Replica of official Tufts University mascot—Jumbo.
Visit www.nacufs.org for the latest conference updates including: Sustainability – future trends in sustainability, student gardens, green efforts, local/organic, campus initiatives, etc. Culinary/Nutrition – trends and hot concepts, nutrition, food safety, menu planning, event management, food trucks, etc. Operational – benchmarking, financial, marketing, recruitment, training and retention, special promotions, etc. Renovation/Design – new construction, LEED construction, innovative concepts, etc. The Member Forums were created to provide a platform for members in specific areas of interest. Share your ideas and challenges with your colleagues in any of these roundtable formats: Board Plan; Catering; Contract Administrators; Culinary; Finance/ROI; Human Resources/Training; Marketing; Nutrition; Retail; Senior Level Self-Op; Sustainability.
f Links to Facebook, Twitter, Flickr and YouTube f Online registration f Area attractions
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2012 NACUFS NATIONAL CONFERENCE FEATURED SESSIONS
General Session: Thursday, July 12 Relating to Our Planet and Each Other Dr. John Francis, Planet Walker Dr. John Francis has a passion for the environment. In 1971, when Dr. Francis was in his twenties, the oil spill in San Francisco Bay jarred his comfortable life. Even as he joined the volunteers who scrubbed the beaches and fought to save birds and sea creatures poisoned by petroleum, he felt the need to make a deeper, more personal commitment. As an affirmation of his responsibility to our planet, he chose to stop using motorized vehicles and began walking wherever he went. His decision was greeted with surprise, disbelief, and even mockery—but it was only the start of a much deeper transformation. A few months later he took a vow of silence that would last 17 years. Finding peace in a noisy world and looking for good in mankind without verbal exchange, Dr. Francis’ journey allowed him to harness and master the incredible power of silence. Our keynote speaker will invite you to explore his world and provide you with the insights that changed his life and will change yours.
Dr. John Francis
Culinary Challenge: Thursday, July 12 Come one, come all, to the 12th Culinary Challenge. Pans will be sizzling, knives will be moving with speed and precision and competition will be fierce, as the six contestants chosen in regional challenges earlier this year face off and race against the clock in this American Culinary Federation-sanctioned contest. The challenge is classified as a Category K-9 – Fish Regional Taste/Customized Competition. Individual competitors will have 60 minutes to prepare four portions of an original hot entrée, featuring the mandatory ingredient of flounder, side dishes, and sauces, to create a nutritionally balanced plate. In addition, the competitors will be judged on classic knife skills. Three American Culinary Federation-approved judges will select the winners. Contestants will be judged on the taste of the finished product, the demonstration of cooking skills and culinary techniques, and the practice of organizational skills, including sanitation principles. ACF gold, silver, and bronze medals will be awarded on competition point totals. All participants will receive certificates. Be sure to stop by and cheer for your Region’s competitor!
Super Sessions: Thursday, July 12 Attend one of two concurrent Super Sessions presented by industry experts:
The Town That Food Saved • Ben Hewitt – journalist and Vermont farmer
Ben Hewitt
Annie B. Copps
His recent book, The Town that Food Saved, How One Community Found Vitality in Local Food, tells the tale of how Hardwick, Vermont, an unassuming community amid an economic crisis, jump-started its economy with a number of local food-based businesses built by a group of young, innovative entrepreneurs to create a vibrant local food system.
A Culinary Journey • Annie B. Copps, co-host of “Daily Dish” and freelance writer Annie is co-host of WGBH radio’s “Daily Dish” and a freelance food, wine, and travel writer. Previously, Annie was senior food editor of Yankee Magazine, food editor of Boston Magazine and features editor of Concierge. She is widely known for her work as host of radio’s Connoisseurs’ Corner and Table Talk with Annie Copps. As a television producer, she made her mark with two popular PBS series, Cooking with Todd English and Julia Child’s Kitchen. Annie jump-started her career in the culinary world with an internship with Julia Child.
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2012 NACUFS NATIONAL CONFERENCE FEATURED SESSIONS
General Session: Friday, July 13 Good Catch – Tipping the Scales Toward Sustainable Seafood Moderator: Robert Landolphi, University of Connecticut Many colleges and universities have been working to introduce sustainability into their seafood purchasing practices. What are the best practices? What species are at risk? What are the alternatives to the standard seafood that readily appears on the market? What practices should we expect from our vendors? All of these questions will be covered in depth with some of the leading authorities in the seafood sustainability movement. This session will provide an opportunity to learn from experts about how you can play your part in saving this precious resource. Timely and informative insight from this panel will generate demand for sustainable seafood. Panel members include:
Paul Greenberg, author of The New York Times Bestseller, The Future of the Last Wild Food – Four Fish, and winner of the 2011 James Beard Award for Writing and Literature
Elizabeth Fitzsimons, Sustainable Seafood Programs, New England Aquarium Ken La Valley, Assoc. Director, NH Sea Grant, University of New Hampshire Ed Rhodes, Vice President for Sustainability, Phillips Seafood Maggie Beaton, Commercial Manager, Marine Stewardship Council
General Session: Saturday, July 14 Ming Tsai, James Beard Award Winner and Television Host Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. His formal education began at Phillips Academy Andover, then Yale University where he earned his degree in Mechanical Engineering, and finally Cornell University where he earned a Master’s degree in Hotel Administration and Hospitality Marketing. Ming spent his junior summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe. In 1998, Ming opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant’s innovative East/West cuisine and was named “Best New Restaurant” by Boston Magazine. The James Beard Foundation nominated Blue Ginger as “Best New Restaurant 1998” and crowned Ming “2002 Best Chef Northeast.”
Ming Tsai
Ming began cooking for television audiences on the Food Network and is currently the host of the public television cooking show, SIMPLY MING. In 2009, SIMPLY MING received two Emmy nominations in the categories of “Outstanding Culinary Program” and “Outstanding Culinary Host.” Ming is also the author of four cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming’s Master Recipes and Simply Ming One-Pot Meals. Ming is a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN) and is proud to have developed the Food Allergy Reference Book, first used at Blue Ginger, a pioneering system that creates safeguards to help food-allergic people dine safely. For four years, Ming worked with Massachusetts Legislature to help write Bill S. 2701, which was signed into law. This groundbreaking legislation, the first of its kind in the U.S., requires local restaurants to comply with simple food allergy awareness guidelines.
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2012 PrE-CONference evenTS Go to www.nacufs.org/preconference for the latest details on pre-conference events.
Tour of Local Colleges and Universities: July 10 Visit four of Boston’s prestigious institutions in one day – Boston College, Boston University, MIT, and Harvard University. Get a behind-the-scenes tour of their foodservice operations, including both residential and retail operations, showcasing the best of what each campus program has to offer. Tour includes transportation, plus campus-provided breaks and lunch. Bus departs at 7:45 a.m. and returns at approximately 5:00 p.m. $100/members • $125/nonmembers
Tour of University of Massachusetts, Amherst July 11 Hit the road for a tour of award-winning University of Massachusetts dining services in Amherst, MA. Visit multiple retail and residential operations, including their unique university club restaurant in a historic farmhouse, while keeping your eye out for “Baby Berk,” the campus-owned food truck. Learn more about UMass sustainability efforts and various food court-style venues while on the two-hour drive between Boston and Amherst. Tour includes transportation, plus campus-provided breaks and lunch. Bus departs at 7:30 a.m. and returns at approximately 2:30 p.m. $75/members • $100/nonmembers
Catering Workshop: July 10-11 This one-and-a-half day pre-conference event is dedicated exclusively to revolutionizing your collegiate catering operations. The program will feature an impressive lineup of speakers, roundtable discussions with your peers, and innovative displays that bring the latest catering trends and concepts to life. PROGRAM HIGHLIGHTS: Tuesday , July 10 8:00 a.m. – 11:30 a.m. What’s Hot, What’s Not. Through a partnership with Catersource, renowned catering experts will present a wealth of creative ideas, including “what’s hot, what’s not” in catering menus, design, décor, floral arrangements, linens, and other catering options. 11:30 a.m. – 1:00 p.m. All-You-Care-To-Network Buffet. Like an all-you-care-to-eat buffet, this event will provide interactive food stations and small group discussions that accommodate everyone’s taste. Come away from this creative luncheon event with new ideas, connections, and resources. 1:00 p.m. – 5:00 p.m. Zingerman’s Revolutionary Approach to Hiring and Training Catering Staff. Learn how a revolutionary-thinking delicatessen in Ann Arbor, Michigan created a unique approach to hiring and training that has turned their vision of offering a world-class corned beef sandwich into a gourmet enterprise with total annual sales of over $35 million and national recognition as “The Corner Deli That Dared to Break Out of the Neighborhood.” Zingerman’s staff will share their hiring and training philosophy, as well as practical tips and tools to hire and train an exceptional collegiate catering staff. 5:00 p.m. – 6:30 p.m. Networking reception for continued dialogue with your peers and related sponsors. Wednesday, July 11 8:00 a.m. – 10:00 a.m. – Peer-to-Peer Roundtable Discussions • Collegiate catering 101 • Revolutionary catering ideas • Developing a wedding and up-scale catering clientele • Marketing your express/grab & go menu options • Satisfying guests with allergies and special dietary needs • Campus catering contracts 10:00 a.m. – 12:00 p.m. Catering Best Practices. A panel of college and university experts will share their expertise on developing creative catering menus, meeting special dietary requests, “catering on a shoestring,” tiered menu plans from “Grab & Go” to high-end catering, marketing your catering business, and benchmarking against other local and collegiate caterers. 12:00 p.m. – 12:30 p.m. – Program wrap-up and evaluation $275/member • $350/nonmember
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2012 PrE-CONference evenTS Go to www.nacufs.org/preconference for the latest details on pre-conference events.
NeigHborhood Market RETAIL Workshop: July 10-11 Join your C-store colleagues at this comprehensive one-and-a-half day pre-conference event dedicated exclusively to revolutionizing your retail operations. The program will feature an impressive lineup of speakers and panelists, roundtable discussions with your peers, and the annual C-Store Best in the Business Awards presentations. PROGRAM HIGHLIGHTS: Tuesday, July 10 8:00 a.m. – 12:00 p.m. Zingerman’s Revolutionary Approach to Hiring and Training Retail Staff. Learn how a revolutionary-thinking delicatessen in Ann Arbor, Michigan created a unique approach to hiring and training that has turned their vision of offering a world-class corned beef sandwich into a gourmet enterprise with annual sales of over $35 million and national recognition as “The Corner Deli That Dared to Break Out of the Neighborhood.” Zingerman’s staff will share their hiring and training philosophy, as well as practical tips and tools that you can implement immediately to hire and train an exceptional retail workforce. 12:00 p.m. – 2:00 p.m. NACUFS C-Store Best in the Business Awards luncheon and panel presentation. 2:00 p.m. – 5:00 p.m. – Peer-to-Peer Roundtable Discussions • C-Store 101 • Updating Your Existing C-Store • New Store Design Innovations
• Merchandising in Your Retail Venues • Caring for your Retail Employees • Retail Loss Prevention Best Practices
First-Time ATTENDEES Orientation: Wednesday, July 11 3:15 p.m. – 4:45 p.m. Make the most of your first national conference! We invite all first-time conference attendees to kick off the conference right. Meet your national and regional officers and learn what to expect during the conference. Information will be shared about our education sessions, Showcase, networking opportunities, and much more. Meet your fellow firsttime attendees and get all your questions answered. Look for information on the First Timers’ “Dining About Town” event on Thursday evening. We’ve made reservations at several area restaurants for first-time attendees. Meet new people or get a small group together and sign up for a restaurant. Check out the 2012 National Conference First-Time Attendees Website for updates and information on this year’s program.
5:00 p.m. – 6:30 p.m. Networking reception for continued dialogue with your peers and related sponsors Wednesday, July 11 8:00 a.m. – 10:00 a.m. Revolutionary Merchandising for Retail Operations. A panel comprised of foodservice merchandising experts from Hubert Company and Midwest Retail Services, a multi-line wholesaler of retail display fixtures will provide insight into innovative trends for collegiate retail and C-store operations, including floor plan layout, store fixture design, installation checklists, and the use of color, texture, landscaping, and décor to improve sales. 10:00 a.m. – 12:30 p.m. Revolutionary Boston Retailers. A panel of experts, representing both local colleges and universities and local Boston retailers such as Dunkin’ Donuts and Baskin Robbins, will share their expertise and answer questions regarding a myriad of retail essentials, including new store design, merchandising, customer service, marketing, and loss prevention. 12:30 p.m. – 1:00 p.m. – Program wrap-up and evaluation $275/member • $350/nonmember
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2012 GENERAL CONFERENCE INFORMATION
Loyal E. Horton Dining Awards Review the entries in the Loyal E. Horton Dining Awards Contest. All entries will be on display from Tuesday afternoon through Friday during conference registration hours. Set aside some time to browse through peer presentations. These entries are truly creative and will give you fresh ideas to take back to your campus.
Conference and Event Attire
What’s included in a Full Registration? Meals
w Wednesday: Theodore W. Minah Evening: Reception, Dinner, and Schwan's Customer Appreciation Party
w Thursday: Awards Breakfast; Industry Appreciation Reception
w Friday: Regional Breakfast Meetings
w Saturday: Continental Breakfast: Loyal E. Horton Dining Awards Luncheon; Down East – A Taste of New England at Tufts University
General Conference: Business casual Theodore W. Minah Award Dinner: Business/cocktail
Education
w General Session – Dr. John Walker, Ming Tsai, Sustainable Seafood Panel Discussion
w Culinary Challenge
w Showcase – seven hours over two days
Travel Information
w Two Super Sessions
When planning your trip to Boston, the largest and closest airport is Logan International Airport (BOS). Once you arrive, public transportation is near the arrival gate. The T runs busses from every terminal with great frequency. Check with the information desk upon arrival for details. The T will cost you about $2.00. A taxi to the conference hotels will cost you approximately $37 plus tip. Valet parking at the hotel is currently $46 (valet) or $39 (self parking). Boston is very easy to navigate using public transportation. For other transportation options, visit the conference web site at www.nacufs.org/conference.
w 40 Interest Sessions including Member Forums
Conference Registration Deadline: May 31, 2012
w Jack Kemper Golf Outing
A Taste of New England: Casual
Register for conference and pre-conference events using the registration form on page 8. Stay at the official conference hotel and receive your registration discount! See registration form for full details.
Other Events w First-Time Conference Attendees Orientation
w Loyal E. Horton Dining Awards display
What’s included in a Daily Registration? w All activities and scheduled meals for that day
What’s not included in a Full Registration? w Pre-conference events: Catering Workshop, Neighborhood Market Retail Workshop, Tour of Local Colleges and Universities, Tour of University of Massachusetts, Amherst.
Conference Registration Hours & Show Badge Pick Up Pick up your registration materials and show badges during the following times. Conference registration will be located on the second level of the Sheraton Boston Hotel.
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Tuesday, July 10
3:00 p.m. – 5:00 p.m.
Wednesday, July 11
7:30 a.m. – 7:00 p.m.
Thursday, July 12
7:30 a.m. – 5:00 p.m.
Friday, July 13
7:30 a.m. – 4:00 p.m.
Saturday, July 14
7:30 a.m. – 12:00 p.m.
2012 CONFERENCE REGISTRATION
H REGISTER ONLINE! www.nacufs.org H
Name_____________________________________________________________ _ Nickname (as it should appear on badge) ________________________________ _School/Company________________________________________________________________________________________________________ Address_________________________________________City___________________State/Province____ Zip/Postal_________Country__________ Phone ______________________________Fax______________________________ E-mail_________________________________________
Registration Fees A. Full Conference Rates
REGULAR RATE
DISCOUNT RATE
Stay at conference hotel & postmarked by 5/31/12
Hotel confirmation #
Member: r Institutional r Industry r Associate r Student/Retired/Family r Nonmember
B. Daily Conference Rates
$675 $605 $950
REGULAR RATE
(If not attending full conference)
Member r Institutional r Industry r Associate r Student/Retired/Spouse
r Catering Workshop r Neighborhood Market Retail Workshop r Tour of Local Colleges and Universities r Tour of University of Massachusetts
$275 $275 $100 $75
D. Additional Guest Tickets Only Wednesday, July 11 Thursday, July 12 Friday, July 13 Saturday, July 14
DISCOUNT RATE
________________ $________ ________________ $________ ________________ $________ Stay at conference hotel & postmarked by 5/31/12
Day Hotel confirmation # r Wednesday $165/day $130/day ________________ r Thursday $260/day $225/day ________________ r Friday $260/day $225/day ________________ r Saturday $260/day $225/day ________________
C. Pre-Conference Events (not included in the above conference registration fees.) MEMBER RATE
$499 $475 $825
# ORDERED
Minah Award Dinner ______ Awards Breakfast ______ Industry Appreciation Reception (NC for industry) ______ Regional Breakfast ______ Continental Breakfast ______ Dining Awards Luncheon ______ Taste of New England ______
$________ $________ $________ $________
NONMEMBER RATE $350 $350 $125 $100
$________ $________ $________ $________
PER TICKET PRICE $130 $50 $50 $50 $30 $65 $100
$________ $________ $________ $________ $________ $________ $________
Late fee: Add $100 for registration postmarked after 5/31/12
$________
TOTAL (For all sections. Above rates in U.S. dollars. Payment must be in U.S. dollars.)
$________
Payment Information r Visa r MasterCard r American Express r Check enclosed, payable to: NACUFS Card Number________________________ Exp.__________ Name on Card________________________ Signature______________________ Special assistance or dietary requirements? r Yes Is this your first NACUFS national conference? r Yes
r No (If yes, please attach a letter specifying your requirements) r No
*Discount applies to hotel listed on Hotel Registration form and any other official NACUFS conference hotel that may be designated. You must provide a hotel confirmation number to receive discount. Cancellation Policy: All cancellations must be received in writing. Cancellations received by May 31, 2012, will be refunded minus a $50 administrative fee. Cancellations received between June 1 and July 10, 2012 will be refunded at 50 percent. There will be no refunds for no-shows or cancellations after the conference begins. No refunds will be given for individual conference events not attended.
NACUFS • 2525 Jolly Rd, Ste 280, Okemos, MI 48864-3680 • Phone: (517) 332-2494 • Fax: (517) 332-8144
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Wicked Awesome
registration fee !
ONLY $499 Mark your calendars now for July 11 - 14, 2012 and join us for the NACUFS National Conference.
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2012 HOTEL RESERVATIONS
Hotel reservations can be made online. Access the hotel websites at www.nacufs.org/conference. Room Rates: Sheraton Boston Hotel (Headquarters Hotel) 39 Dalton St Boston, MA 02199 General Information: (617) 236-2000 Room Rate: Single/Double $229 per night, plus tax*
Marriott Boston Copley Place 110 Huntington Ave Boston, MA 02116 General Information: (617) 236-5800 Room Rate: $209/Single or $229/Double plus tax*
*Tax is currently 14.45%, subject to change Note: Conference registration discount applies to the above hotels and any other official NACUFS conference hotel that may be designated. You must provide a hotel confirmation number to receive discount. Deadline: May 31, 2012. Reservations made after this date are subject to availability. Deposit Policy: All rooms must be guaranteed. You must provide complete credit card information for one night’s room and tax with your reservation. Cancellation Policy: Cancellation of entire reservation after May 31, 2012 will forfeit the deposit of one night’s room and tax. Early Departure Fee: Changes to departure date after check-in are subject to an applicable fee and vary by hotel.
n Hotel
Sheraton Bosto
Marriott Bosto
n Copley Plac
e
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Shining rock golf club
“Play on a clear day and you will have some of the most awesome views I’ve ever had on a golf course. Every hole is unreal. The course COULD NOT be more perfectly maintained. Even the last week of the season it was in absolute ideal condition.” — Marty Dudek, Golf Chair
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26th ANNUAL JACK KEMPER GOLF OUTING
Wednesday, July 11, 2012 • Shotgun Start at 8:00 a.m. Shining Rock Golf Club opened in 2010 to rave reviews of both local and national golf critics. Carved out of a majestic 146-acre tract of rolling landscape that affords sweeping views of the historic Blackstone Valley Corridor, the course gives every level of golfer a memorable round. The iconic and namesake Shining Rock is a sheer cliff of granite that sits prominently almost 80 feet above the forest floor below and offers breathtaking vistas over 30 miles into Rhode Island and Central Massachusetts. The abundance of mica found in the glacial rock causes the formation to glisten in the sunshine after a rain and was a landmark for early settlers to the Blackstone Valley. Named “#4 New Course in America” by Golf Magazine, Shining Rock has developed a loyal following of golfers from throughout New England. Round up your foursome and sign up today! If you have any questions, please contact the golf chair: Martin Dudek, College of the Holy Cross (508) 793-2216 or mdudek@holycross.edu or the NACUFS office at (517) 332-2494
ABOUT THE OUTING Group pairing requests will be honored. Singles, twosomes, and threesomes will be paired to make all teams foursomes. Enter as a team or let us place you with a group of your colleagues. Although top scores will be mentioned and revered, prizes will be awarded through random drawings. • The golf outing is a scramble format. • No food or drinks may be brought onto the course property. • Soft spikes only. •
Proper golf attire is required and consists of shirt with collars and sleeves, trousers or Bermuda length shorts, skirts or similar presentable attire. No denim of any color or style; no casual fleece-style sweats.
REGISTRATION INCLUDES:
REGISTRATION
• Green fees • Power cart
Entrant Information
• Continental breakfast and buffet lunch
1. Name_____________________________________________________________________ School/Company________________________________________________________________ Address______________________________________________________________________ City________________State/Province__________ Zip/Postal______________ Country __________ Phone _____________________ Fax _____________________ E-mail_____________________
• On-course soft drinks • Door prizes plus many more post-golf surprises • Transportation to and from the conference hotel
r I will be traveling to/from the golf course on the bus provided (departs at 6:00 a.m.) r I will be providing my own transportation to/from the course Preferred playing partners’ names: 2. ______________________ 3. ______________________ 4. ________________________ Golf Registration (put together your own team, indicate quantity)
Quantity:________ x $99 _______________
Late Registration (additional fee after May 31, 2012)
Quantity:________ x $10 _______________
Club Rental per golfer (not available after May 31, 2012)
Quantity:________ x $30 _______________ TOTAL _____________ $________________
r right hand r left hand
Payment Information r Visa
r MasterCard
r American Express
DETACH AND FAX or MAIL THIS FORM TO: NACUFS Jack Kemper Golf Outing 2525 Jolly Rd., Suite 280 Okemos, MI 48864-3680
r Check enclosed, payable to: NACUFS
Card Number____________________________________________ Exp.______________________ Name on Card________________________________________ Signature______________________ My signature indicates I agree to abide by the rules and guidelines as established on this outing information sheet. Signature: ______________________________Date:______________________
Phone: (517) 332-2494 Fax: (517) 332-8144 or register online at www.nacufs.org
Cancellation Policy: Payment must be received with registration. All players pay in advance. Please do not show up on the morning of the outing expecting to fill in for a no-show. Registration postmarked after May 31, 2012 will incur a $10 late fee. SORRY, THERE ARE NO REFUNDS FOR CANCELLATIONS.
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Wicked Awesome
registration fee !
ONLY $499 Mark your calendars now for July 11 - 14, 2012 and join us for the NACUFS National Conference.
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Your 2012 NACUFS National Conference Committee
2012 NATIONAL CoNFERENCE COMMITTEE National Conference Co-Chairs
Education Patricia Klos Tufts University (617) 627-3751 patti.klos@tufts.edu
Housekeeping Cameron Schauf University of Rochester (585) 275-8757 cschauf@services.rochester.edu
Registration Gail Finan Cornell University (607) 255-5952 gtf23@cornell.edu
Sponsorship Kenneth Toong University of Massachusetts (413) 545-2472 ktoong@mail.aux.umass.edu
Merrill Collins Connecticut College (860) 439-2236 merrill.collins@conncoll.edu
Education C. Dennis Pierce University of Connecticut (860) 486-3128 dennis.pierce@uconn.edu
Industry Liason Ronna Davis Signature Apparel (800) 522-9004 x141 rdavis@teesplus.com
Registration Mary Kennedy Bowdoin College (207) 725-3067 mkennedy@bowdoin.edu
Transportation Matthew Biette Middlebury College (802) 443-5244 mbiette@middlebury.edu
Food and Beverage James Barnett Yale University Law School (203) 432-0446 james.barnett@yale.edu
Industry Liason Richard Hynes Hobart (937) 332-2901 richard.hynes@hobartcorp.com
Showcase William McNamara SUNY Cortland (607) 753-2424 william.mcnamara@cortland.edu
Treasurer/Budget Michael Kmec Connecticut College (860) 439-2467 mkmec@conncoll.edu
Food and Beverage David Hill University of New Hampshire (603) 862-1386 david.hill@unh.edu
Marketing Keone Weigl Syracuse University (315) 443-4607 kweigl@syr.edu
Special Arrangements Ward Ganger Phillips Exeter Academy (603) 777-3687 wganger@exeter.edu
Volunteers Ginnie Dunleavy Rhode Island School of Design (401) 427-6978 vdunleav@risd.edu
Golf Marty Dudek College of the Holy Cross (508) 793-2216 mdudek@holycross.edu
Protocol Sr. Maureen Schrimpe University of Maryland (301) 314-8058 schrimpe@umd.edu
Sponsorship David May University of New Hampshire (603) 862-2727 david.may@unh.edu
National Conference Liaison Sandy Smith NACUFS (517) 332-2771 ssmith@nacufs.org
Art Korandanis College of the Holy Cross (508) 793-2772 akoranda@holycross.edu
COMMITTEE CHAIRS Chief Ideas Engineer Melanie Marken Peet’s Coffee (617) 864-4570 melaniem@peets.com Culinary Challenge Jonna Anne SUNY Geneseo (585) 245-5414 annej@geneseo.edu Dining Awards Robert Landolphi University of Connecticut (860) 486-2603 robert.landolphi@uconn.edu
Exhibit Showcase VOLUNTEERS MAKE IT HAPPEN!
Preview new products and services at this year’s exhibit hall. Some of your favorite products will also be featured.
Volunteering at the national conference is a great way to get involved and make connections within NACUFS. Volunteers are needed to assist with many aspects of the conference.
NEW THIS YEAR - Play our QR code game to be eligible for some great door prizes. QR codes will be placed in various locations in the exhibit hall. It’s easy – find them, scan them, complete your game card. Then simply drop off your completed card at the Showcase Booth and wait for your name to be called.
To get involved, contact Ginnie Dunleavy, volunteer chair, at vdunleav@risd.edu
How many industry partners are exhibiting at the 2012 Showcase?
Scan code for answer
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PRSRT STD U.S. Postage PAID Lansing, MI Permit #407
2525 Jolly Road, Suite 280 Okemos, MI 48864-3680 2C Logo with Tagline
www.nacufs.org
ne 361 C 60%
Please recycle. 10% post-consumer material.
To support the 2012 National Conference in Boston, please contact one of the national conference sponsorship co-chairs, David May, University of New Hampshire, or Ken Toong, University of Massachusetts. Information is available online at www.nacufs.org/conference.
NACUFS thanks its sponsors for their generous support of the 2012 National Conference!*
Double Diamond
uu Schwan’s Food Service
Diamond
u Barilla America, Inc. u U.S. Foodservice
Platinum
Silver
Bronze
Alaska Seafood Marketing Institute Bush Brothers & Co. General Mills Foodservice Hobart Hubert Company Premier REACH Provista Unilever Foodsolutions
Agilysys Alto Shaam, Inc. Asian Food Solutions, Inc. Café Spice - Global Cuisine Campbell Soup Company Cambro Manufacturing Computrition, Inc. ConAgra Foods Deep River Snacks Elite Global Solutions Foodservice Express, Div of Med-Diet Hoffmaster Group, Inc. Indian Harvest InnovAsian Cuisine Ent LLC Jennie-O Turkey Store Lactalis Foodservice Pacific Natural Foods Rich Products Corporation Signature Apparel Starbucks Coffee Company Twinings North America Webb Design
Annie’s Inc. Aurora Information Systems Avendra, LLC Bagcraft Papercon Blue Bunny/Wells Inc. Brakebush Brothers, Inc. BSI, LLC Burger King Corporation Buyers Edge The CBORD Group, Inc. Edward Don & Company Fabri-Kal Corp. Florida’s Natural Growers Gehl Foods Inc. Good Source Solutions Hope’s Country Fresh Cookies Jones Dairy Farm J & J Snack Foods Kozy Shack Enterprises Lakeside Manufacturing Inc. mtvU Robert Rippe & Associates, Inc. San Jamar-Chef Revival Sushi With Gusto Vulcan Hart
Gold Bake’n Joy Foods, Inc. Basic American Foods Hormel Foods Corporation Kellogg Company Kettle Cuisine Kraft Foods, Inc.– Foodservice Division Nestle Professional Peet’s Coffee & Tea Pepsico Foodservice Performance Food Group Porter Khouw Consulting, Inc. Sysco Tyson Foods, Inc. Ventura Foods, LLC
*Sponsors as of February 9, 2012
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