Campus Dining Today Fall/Winter 2015 by NACUFS

THE NATIONAL ASSOCIATION OF COLLEGE & UNIVERSITY FOOD SERVICES

FALL/WIN TER 2 015

Trending on Campus Campus Consumers are Defining the Modern Dining Experience

A L S O I NS I D E: 2015 NACUFS National Conference Recap 2015-2019 Strategic Plan Pull-out Poster Trucks on a Roll/ Dining on the Go

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*“Emerging Faith in Food Production,” Sullivan Higdon & Sink FoodThink, 2014

WE ’R E T H E R ES O UR C E FOR FOOD SE RV ICE PROFE SSIONALS

The biannual The biannual magazine magazine of theof the National National Association Association of College of College & & University University FoodFood Services Services

Advertising Advertising Information Information and Article and Article Submission Submission

Advertising Advertising of a product of a product or service or service in thisinpublication this publication does does not imply not imply endorsement. endorsement. Advertisers Advertisers assume assume responsibility responsibility and liability and liability for the for the content content of any ofadvertising. any advertising. The National The National Association Association of College of College & University & University FoodFood Services Services is exempt is exempt from from any liability any liability resulting resulting from from publication publication of articles. of articles. Editorial Editorial mention mention of commercial of commercial interests interests is is intended intended entirely entirely as anas information an information service service to readers to readers and should and should not not be construed be construed as anas endorsement, an endorsement, actualactual or implied, or implied, by NACUFS. by NACUFS. The opinions The opinions expressed expressed in thisin this publication publication do not donecessarily not necessarily reflect reflect the official the official opinions opinions of NACUFS. of NACUFS. The number The number of mailings of mailings sent to sent each to each member member institution institution is based is based on on annual annual dues dues classification. classification. ThereThere is is an $85 ancharge $85 charge for allfor additional all additional mailings. mailings. An annual An annual subscription subscription to to Campus Campus Dining Dining Today® Today® is $60 is for $60 for members members and $75 andfor $75 nonmembers. for nonmembers. ©2015 ©2015 The National The National Association Association of of College College & University & University FoodFood Services. Services. All rights All rights reserved. reserved. No part No of part this of this publication publication shall shall be reproduced, be reproduced, stored stored in a retrievable in a retrievable system, system, or or transmitted transmitted in anyinform, any form, by any by any means, means, whichwhich includes includes but isbut notis not limited limited to electronic, to electronic, mechanical mechanical photocopying, photocopying, recording, recording, or or otherwise otherwise without without the prior the prior written written consent consent of NACUFS. of NACUFS.

Editor in Editor Chiefin Chief

Rochelle Rochelle Rizzi, Director Rizzi, Director of Marketing of Marketing & Communications & Communications

Associate Associate Editor Editor

Kortney Kortney Pitts-Berehula, Pitts-Berehula, Marketing Marketing Coordinator Coordinator

Contributing Contributing Editor Editor

Paul King Paul King

Contributing Contributing WritersWriters

Donna Donna Boss Boss Adolfo Adolfo Guerra Guerra Elaine Magee Elaine Magee SharonSharon Olson Olson LindseyLindsey Pine Pine

NACUFS NACUFS BOARD BOARD OFOF TRUSTEES TRUSTEES President President

Dawn Aubrey, Dawn Aubrey, University University of Illinois of at Illinois Urbana-Champaign at Urbana-Champaign

President-Elect President-Elect

Amy Beckstrom, Amy Beckstrom, University University of Colorado of Colorado

Immediate Immediate Zia Ahmed, The Ohio TheState OhioUniversity State University Past President Past President Zia Ahmed, Treasurer Treasurer

Rich Neumann, Rich Neumann, Ohio University Ohio University

At-Large At-Large TrusteeTrustee

Ken Toong, Ken Toong, University University of Massachusetts of Massachusetts – Amherst – Amherst

Patti Tufts Klos,University Tufts University Northeast Northeast RegionRegion President PresidentPatti Klos, Michelle Michelle Moss, Villanova Moss, Villanova University University Mid-Atlantic Mid-Atlantic RegionRegion President President Lance Thornton, Principia Principia CollegeCollege Midwest Midwest RegionRegion President President Lance Thornton, Susan Gigch, Van University Gigch, University of Georgia of Georgia Southern Southern RegionRegion President President Susan Van Byron Drake, Byron University Drake, University of Montana of Montana Continental Continental RegionRegion President President Pacific Pacific RegionRegion President President

Kris Klinger, Kris Klinger, University University of California of California – Santa–Cruz Santa Cruz

Russ Meyer, Russ Meyer, University University of Nevada of Nevada - Reno - Reno 2016 National 2016 National Conference Conference Chair Chair TrusteeTrustee Industry Industry

Greg Hetfield, Greg Hetfield, HormelHormel

Guest Trustee Guest Trustee

John (Jack) John Collins, (Jack) Collins, University University of Illinois of at Illinois Urbana-Champaign at Urbana-Champaign

Chief Executive Chief Executive OfficerOfficer

Gretchen Gretchen Couraud, Couraud, NACUFS NACUFS

For advertising For advertising information, information, email email advertising@nacufs.org advertising@nacufs.org or callor(517) call (517) 827-1111. 827-1111.

CORRECTIONS: CORRECTIONS: “Campus “Campus Dining Dining Today” Today” strives strives to provide to provide accurate accurate journalism journalism and fair and reporting. fair reporting. It is It is our policy our policy to correct to correct substantive substantive errorserrors of fact. of Iffact. youIfthink you think we may we have may published have published incorrect incorrect information, information, please please call (517) call (517) 827-1111 827-1111 or email or email news@nacufs.org. news@nacufs.org.

FROM THE EDITOR

LEADERSHIP AGENDA

CHIEF EXECUTIVE OFFICER’S PERSPECTIVE

TRENDING ON C AM PUS Campus consu ers are defin the modern dm ining experiencing e

CAREFULLY PREPAR

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FALL/WINTER 2014

Fa ll + W inter

2015 FEATURES 12

TRENDING ON CAMPUS

C a m p u s C on s ume rs a re De f i n i n g th e M o d e r n D i n i n g E x p e r i e n ce

BY DESIGN C re a t i v i t y a n d i n n ova t ion shi n e i n the s e fe a t u re d ca mp u s d i n i n g re n ova t ion s

FOOD: A NEW TAKE ON GLOBAL COMFORT FOOD A sk d in in g s e r v i ce s ’ c u s tome rs whi ch fo o d s b r in g a s e n s e o f com fo r t a nd the a n s we rs a re a s d i ffe re n t a s the d ive rs e c u l t u re s in wh i ch th e y g re w up

43 NACUFS 2015 NATIONAL CONFERENCE AWARDS RECOGNITION

WHAT’S HOT

C ol le g e s a n d

un i ve rs i t i e s a re m a k i n g th e i r m a rk i n un i q ue wa y s

31 NUTRITION Fe e d i n g C ol le g i a te A thle te s

2016 REGIONAL CONFERENCES LISTING

NACUFS CALENDAR

E D I TO R T H E

F ROM T H E editor One NACUFS

F R O M

What a transformative year we have ahead! In this issue, you will find many of our typical articles like “What’s Hot” and “By Design.” We’re excited to share some of the “wins” of our members and hope you will continue to send NACUFS your stories, case studies, and innovative trends.

C A M P U S D I N I N G TO DAY

ROCHELLE RIZZI

editor in chief rrizzi@nacufs.org

You’ll note our centerfold is dedicated to the 2015-2019 strategic plan. As we roll out the plan, we’re focused on ONE NACUFS – what that means and how to make it a reality. The NACUFS Board of Trustees has begun the movement of unifying and simplifying financial and communication systems to help expedite and ease implementation – everything from conference registrations to how we gather and disseminate information. As a national association, we can be proud of our growth and longevity for nearly 60 years. What we are preparing for is the next phase of the organization. We are focused on growing our membership, innovating learner-oriented education, increasing member engagement, and mitigating risk (i.e. brand, financial, and legal). We’re taking a hard look at member value by examining our digital analytics, consumer behavior, and member survey data (member survey will be out in early 2016).

One of our big initiatives has been to develop a brand and style guide. This just wrapped and we’ll be sending out volunteer toolkits to better collaborate with our regions to reach our highest brand potential. In the guide, we describe logo, color, and font use; yet, this is just a technical manual. A BRAND is more than what we see; it’s how we feel when we experience it. When we speak of the NACUFS brand, we need to ask, “What is the best way to show it, systemize it and say it?” and “Is this method repeatable and scalable?” and most importantly, “Is this activity within the strategic plan and does it follow the NACUFS mission?” The answers to these questions affect alignment with our strategic plan and our overall brand. NACUFS strives for excellence in all things – leadership, member service, hospitality, education, and brand. Our mission is to support and promote excellence in collegiate dining. As President Aubrey once said, “We are on the shoulders of giants.” So, let’s make it count! Our history proves we are strong, innovative, and the best at what we do. Our passion and love for campus dining are springboarding us forward to elevate campus dining to its highest potential. I can’t wait to see how our members step up to support one another and this organization, taking it to the next level!

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AG E N DA L E A D E R S H I P

L E A DE R S HIP

As our school year began, I was once again reminded of the value of dining services to our students and our institutions. Similarly, as I initiate my year as NACUFS’ president, we are unveiling our new strategic plan, a central tenet of which is the value of NACUFS to its members.

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agenda

DAWN AUBREY

NACUFS president daubrey@illinois.edu

These two issues go hand in hand. Dining services exists in part to help our institutions achieve their mission. Likewise, NACUFS’ mission is to ‘support and promote excellence in collegiate dining.’ We exist to help our members succeed on their campuses and in their jobs. The value of dining services is frequently underestimated. Dining is sometimes a silent partner providing meals and experiences to nourish students’ bodies and minds. As a source of experiential learning, students learn essential life skills while partaking in dining services whether their experience is as a customer or as a service provider. These skills provide the foundation for future professional and personal success. Many students will spend more time with dining than in the classroom. In light of the impact dining has, as dining professionals we are obligated to quantify and habitually assess the value dining brings to the student and ultimately to the institutional experience. Dining must present the empirical evidence of their value to the leadership of their institution. Similarly, NACUFS has a myriad of programs and products that we offer our members including conferences, institutes, benchmarking studies, publications and more. We know anecdotally from members that NACUFS helps you learn about trends, strengthen your programs and your teams. But are you aware that NACUFS has over 30 programs and services?

As we embark into our next 50 years, it is imperative that we assess all our offerings objectively and empirically to ensure that we’re meeting your needs and achieving our mission for today and into the future. This year we will be assessing all our products and programs, and engaging you in a number of ways. We need your input to help us evaluate if what we are offering is truly what you need to succeed on your campuses. We will also be engaging you to evaluate if NACUFS must revise its member benefits to meet your needs in our rapidly changing environment. In this issue of “Campus Dining Today,” we unveil our strategic plan. NACUFS’ strategic plan is comprised up of our mission, goals, objectives and strategies. The strategic plan has three goals of membership value, financial stability, and organizational capacity. As a strategic governing board, we will exercise discipline. Our decision-making approach will be methodical, testing each decision by the mission, goals, objectives and strategies set and using member data to guide decisions. We will be engaging you this year to help us make decisions that create member value. Finally, we look forward to hearing your stories. Being a dining professional is more than a job, it is a career, and it is a calling. We all have stories of how we’re making a difference in the lives of our students as respected professionals. Our success begins with each of us and I look forward to hearing and telling your stories about the value of dining services on our campuses. I encourage you to respond to my blogs and engage in a discussion about member value as we build NACUFS for the future.

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CHIEF EXECUTIVE OFFICER’S PERSPECTIVE

C HI E F EX E C U T I V E OFFIC E R’S

perspective Dear Members:

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GRETCHEN COURAUD chief executive officer gcouraud@nacufs.org

This year we will begin implementation of our strategic plan. As we transition to a strategic governance model, the board of trustees will focus on our new strategic plan as the guidepost for all decision-making. Our revised mission “to support and promote excellence in collegiate dining” will be the first filter against which we will evaluate everything we do. It is the cornerstone of why NACUFS exists as an organization. The strategic plan has three goals – member value, financial stability and organizational capacity. Our first goal, member value, is all about you. This year’s primary focus will be about getting a better understanding of who our members are, and what your needs are, anticipating both today’s problems and tomorrow’s changing landscape in higher education and dining services. Our intent is to support the next generation of leaders into the future by being willing to take a cold hard look at who our members are and what product mix we’re offering you to make tough decisions and provide focus and value. Toward that end, we will be conducting a survey to assess our product and program mix and if we’re meeting your needs. We will be engaging you in a conversation about value. We will be surveying and listening to our industry members to ensure that we are meeting their needs as key constituents. We will also be focusing on NACUFS’ brand consistency to demonstrate that we are excellent and build a brand experience. If NACUFS intends

to project an image to the world that dining services is excellent and competitive then NACUFS must maintain brand consistency. Our second goal, financial stability, is intended to ensure that we maintain our financial strength and foundation for the future. Key to achieving this goal will be bringing all our financials in-house to support the regions. Doing so will help our regions remain strong and provide historical data trends to better support our volunteers and save them time as they plan and execute regional conferences and programs. We will build a balanced portfolio of all our products and programs which factors in member priorities and financial analysis. This process is very similar to the way you assess menu options and evaluate your offerings over time to satisfy your students’ needs. Our third goal is organizational capacity. As we transition to a new governance model and work to become ONE NACUFS, we will take a hard look at key performance indicators and roles and responsibilities of staff and volunteers to ensure that we have adequate resources to execute our strategic plan. Throughout this year, we will be engaging you in a dialogue about value. We will also engage our new governance structure of standing committees with regional representation. Please join us in a dialogue as we build a stronger NACUFS for the future.

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S U P M A C N O G I N D N TREmpus consumers arxepdeerfieinnicneg Ca ning e i d n r e d o the m

L SERVICE

XCEPTIONA EPARED & E

PR CAREFULLY

BY SHARON OLSON, Y-PULSE (YPULSE.ORG)

Tracking thousands of interviews with college students over more than a decade, the following are some of the key ways college consumers’ tastes are setting the pace for tomorrow’s menus. RISE OF THE OMNIVORE

MINDFUL DINING

Consumers on campus enjoy the opportunity to explore many food and lifestyle choices as they continue to develop culinary habits that will last a lifetime. Vegetarian and vegan consumers are likely to be more satisfied with menu variety on campus than in any other foodservice venue, but they still represent a relatively small part of the total population. The term “flexitarian” and Meatless Monday promotions are waning from the trend lexicon as more young consumers proudly proclaim themselves to be omnivores. However, many new menu items continue to feature protein sparingly, even as they provide layers of craveable flavor.

Millennial consumers care more about ethical factors involved in food production, preparation and delivery than the general population, according to a recent study by the Culinary Visions® Panel about awayfrom-home dining expectations. Fresh, local, whole grain, and all-natural were among the top menu claims that mattered to these consumers. (There were more than 450 millennial consumers in this study, which totaled more than 1,200 respondents.) More than half of surveyed millennials noted the following claims as important in their food decisions: Grass Fed/Pasture Raised, Hormone Free, Antibiotic Free Protein, Free Range/Free Roaming, Non GMO, Sustainably Caught/Raised, Fair Trade, Heirloom Fruits and Vegetables, Cage-Free and Organic.

For example, produce tends to play a much more prominent role in young consumers’ diets, as a growing number of them are making food choices that favor more plant power on the menu. Vegetable-centric, but not necessarily vegetarian, cuisine is topping the list of menu items that feed college consumers’ desire for fresh and healthful food. This is a generation accustomed to robust and adventurous flavor, which inspires more aggressive cooking methods such as smoking and fire-roasting.

One can conclude from the survey that young consumers evaluate campus dining decisions using many of the same factors they use to evaluate restaurant experiences. For example, campus consumers said they are more likely to choose restaurants that treat employees well and support the community. In addition, when student consumers were surveyed about the factors that most influence their food and beverage choices, the three most important factors were simple ingredient statement, a company known for ethical standards, and sustainability.

F E AT U R E

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The taste trends of tomorrow are being shaped today on college and university campuses throughout the country. Today’s students enjoy everything from global comfort food to cutting-edge experimentation with foods and flavors. They are among the most food savvy and adventurous consumers in America. Seemingly full of contradictions, wanting healthfulness one minute and indulgence the next, they can be both a challenge and an inspiration for foodservice operators and chefs.

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Even when it comes to snacking, campus consumers are mindful of their choices; they want fresh and healthy snacks to feed their cravings on demand. 83 percent said they consider healthfulness an important criterion for the snacks they choose. They also want fresh, fast fuel for their bodies; fresh “homemade” taste has become the new definition of quality for these consumers. There is a traditional belief that students care about healthful offerings during the day, but indulgence reigns supreme in their late-night eating habits. Yet an emerging sentiment, especially among women, is a desire for healthier late-night offerings and more healthful grab-and-go choices.

LIVING WELL There is still conversation about stealth health in many segments of the foodservice industry, but many young consumers have had nutrition education and want to be empowered to make their own choices. The idea of hiding healthy ingredients is going by the wayside as full disclosure and allergen awareness take on greater importance. Transparency is particularly important to college consumers. Wellness programs on campus take a holistic approach. A Y-Pulse® study noted that 82 percent of college and university operators said that campus wellness programs were a collaboration of many services on campus including health services, foodservice, athletics, recreational sports, human resources, counseling, nursing schools, and residential life. 77 percent of students said they were satisfied or very satisfied with their campus wellness program.

COMMUNITY BUILDING Young consumers are interested in food for far more than fuel. Food connects people. And, dining areas designed to encourage gathering and personal connections among students create a sense of community on all types of campuses. Students are also reacting positively to residence hall dining experiences that feature platters or family-style service, which evoke a shared experience, rather than traditional steamtable service that feels institutional.

On campuses, foodservice workers and consumers are often one and the same because many operations rely heavily on student labor. Ingredients coming into the back of the house are often scrutinized as heavily as prepared items being served to customers. Foodservice directors must be mindful of everyone in their campus community and how important it is for the employees to want to eat the food coming out of their kitchens and share it with their friends. When it comes to residential dining design, eliminating barriers between food preparation and service connects those preparing the meal with those who are enjoying it in a powerful and positive way. Gardens are also becoming part of the culinary landscape as the farm-to-table movement continues to gain momentum. Campus and community gardens are another way of bringing people together.

COOKING ON CAMPUS Today’s students have grown up with a foodie culture that they enjoy and respect. They like being connected with chefs and appreciate seeing them as an important part of their foodservice program. Chefs conducting demonstrations or classes add culinary credibility to campus foodservice. Registered dietitians (R.D.) are a force on college campuses for much more than managing the nutritional integrity of menus; they also provide nutrition education. 26 percent of college students report that an R.D. is available for personal consultation on their campuses, according to a Y-Pulse study. Cooking is also very much on trend among young consumers, many of whom are more skilled than their parents. Food television has captivated and enabled an entire generation of consumers; and, cooking classes and chef demonstrations on college campuses are well attended. Many campus cooking classes have an inspiring and practical nature. For example, chefs and dietitians teach classes where all of the ingredients have come from the campus retail store. Cooking also makes good economic sense for students who understand not only that the cost of ingredients is far less than a restaurant meal, the preparation and enjoyment of the meal also becomes a great social occasion.

Student consumers also have voracious “app-etites,” using technology to enhance the efficiency of their everyday life. Campus dining apps are becoming more widely available as operators look to connect their offerings with student lifestyles and social media habits. Many apps are location-based, providing basic information such as hours and offerings. Some of the newer apps allow students to track calories and evaluate menus across campus in real time.

THE GLOBAL KITCHEN Today’s college-age consumers are more diverse and aware of global cultures and cuisines than any previous generation. Most students expect to see foods from around the world on the menu regardless of their own ethnic background. American, Latin, Mediterranean, and Asian have been the top menu offerings on campus for many years. Microcuisines from all of these regions of the world continue to emerge as trends in surveys of chefs year after year. The momentum for microcuisines continues to build. American regional foods are being celebrated far beyond their local origins Latin inspiration is hotter than ever. South American cuisines are becoming popular because of the diversity of agricultural products from tropical fruits to cocoa and coffee. Foods from the Eastern Mediterranean and North Africa are gaining interest as the allure of the Mediterranean diet expands.

There is no denying the appeal of classic comfort food among campus consumers. What’s new is how some of the international flavors are finding their way into mainstream American menu items.

WHAT’S NEXT Much of what’s next on campus menus is building momentum for fresh and sustainable offerings, more flavor exploration, and growing interest from students in every person and every process that is involved in bringing food to the table.

ABOUT Y-PULSE

Y-Pulse® (ypulse.org) is a research and consulting firm headquartered in Chicago, IL, that focuses on consumers in the education segments, specializing in helping companies in the food business better understand tomorrow’s tastemakers today.

F E AT U R E

College consumers expect to have information they need about food and beverage choices instantly available to them. They also expect their opinions as consumers to be taken seriously. 95 percent of college and university foodservice directors say they use social media to connect with their customers, according to a Y-Pulse study. 85 percent say social media tools are very important or important for promoting foodservice venues. Foodservice directors are also handling customer feedback in real time to continually improve the relevance and satisfaction of their foodservice programs.

Olive oil, dates, exotic flavors (like za’atar), and simple sea salt are classic ingredients in some of these foods. Asian noodle bowls and barbecue have become the global comfort food with flavors from all over Asia.

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CONNECTED CONSUMERS

black â&#x20AC;&#x2122; s gold grill the university of iowa iowa city

Customers place orders at the counter while watching some of the cooking action. Seating variety, including communal tables, encourages socialization. Natural light and pendant lighting brightens the space.

To fill the void, Black’s Gold Grill (a new sports-themed retail operation), was built on the main floor of the new Petersen Residence Hall. “The grill is named in honor of Greg Black, who served as the director of dining here for 31 years until his retirement in 2012, and the university’s Hawkeye black and gold colors,” says Jill Irvin, director of university dining. “Greg’s last name and the colors are quite serendipitous.”

HIGHLIGHT S & UNIQUE F E ATUR E S

PROJECT DE TAIL S

•

Opened: August 2015

Serving four residence halls housing 2,500 students, as well as the College of Law, College of Pharmacy, and a medical center on the west side of campus, Black’s Gold Grill has a large potential customer base of students, faculty, and staff.

Hours of Operation: 11:00 a.m. – midnight, Monday – Friday; 4:00 p.m. – midnight, Saturday and Sunday Daily Traffic: 400

• Decor supports the sports theme with sports murals highlighting a variety of University of Iowa men’s and women’s sporting events.

Payment Accepted: (Cashless operation) University charge, Hawk dollars (declining balance account), credit cards

• Customers order and pick up menu items and pay at a service counter.

Average Check: $5.75

• Unique to campus, a stone hearth oven produces flatbread pizzas, whole pizzas, pizza by the slice, and sandwiches such as meatball subs and steak “piazza.” •

Other popular menu items include charbroiled hamburgers, veggie burgers, grilled chicken breast, and steak sandwiches; as well as fries, barbecue wings, mozzarella sticks, onion rings, and quesadillas.

•

Due to the small prep space at the grill, the campus’s cold food production kitchen supports the operation with mise en place. A centralized retail storeroom combines all retail products into full case units and delivers to the grill and all campus retail locations.

• The seating area contains two pool tables and a glass wall offering beautiful campus views. • The building is LEED Silver-certified. Energy Star-rated equipment is used when available. All serviceware for dining in and take-out is compostable.

Photos courtesy of Robert Rippe & Associates

Annual Sales Volume: $800,000 Total Project Cost: $53 million including all design fees, permits, university oversight, $35 million in construction costs, and $406,760 for equipment Staff: 2 full-time managers (unionized staff); approximately 96 hours of student labor per day Seats: 225

KEY PL AYER S University of Iowa: Von Stage, director of housing; Jill Irvin, director of university dining Architect and Interior Design: Rohrbach Associates; Ken Stirm Foodservice Consultant: Robert Rippe & Associates, Inc.; Terry Pellegrino, principal Equipment Dealer: Kavanaugh Restaurant Supply; Scott Granath and Casey Kavanaugh

B Y

A growing freshman enrollment and the loss of a 356-bed residence hall for a new College of Pharmacy building on the west side of campus resulted in a decision to build the university’s first new residence hall in 50 years. Residents would dine at a nearby all-you-care-to-eat facility adjacent to another west side residence hall. However, they and other west side residents, faculty, and staff had nowhere to go for late-night dining.

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BLACK’S GOLD GRILL

at the university of iowa, iowa city

D E S I G N

CAMPUS DINING

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black ’ s gold grill the university of iowa iowa city

Decor features sports murals highlighting a variety of University of Iowa men’s and women’s sporting events.

D E S I G N B Y

PROJECT SIZE Total: 4,850 sq. ft. Servery: 975 sq. ft. Seating: 2,680 sq. ft.; additional 350 sq. ft. for pool table area Kitchen: 850 sq. ft.

A hearth oven becomes entertainment as staff bake pizzas, flatbreads and sandwiches. The small prep space requires organization and efficiency.

Floor-to-ceiling windows allow beautiful campus views. Formica tables and wooden backed chairs with chrome bases and cushions emphasize the natural ambiance. Pendant lights contribute ambient light.

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B Y

D E S I G N

CAMPUS DINING

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IKE’S

at george mason university in fairfax, va

Four years ago, George Mason University (Mason) administration decided to move the dining program from the traditional meal plan program to Anytime Dining. In the fall of 2014, freshmen were required to take Anytime Dining, while upperclassmen could opt-in to the program or stay on the traditional plans. More residential dining seats were added by renovating the 100-seat Ike’s diner serving students overnight from 9 p.m. until 4 a.m. using a meal equivalency system. The new Ike’s is a 384-seat, all-you-care-to-eat operation, now open 23 hours a day. A hydroponic greenhouse supports an emphasis in this resident dining facility on serving fresh fruits and vegetables.

HIGHLIGHT S & UNIQUE F E ATUR E S • Situated in President’s Park in Eisenhower Hall, Mason’s main freshman housing complex, Ike’s is the newest resident dining facility. • Ike’s interior design features industrial-style ceilings, floor-to-ceiling windows to bring in natural light. • Versatile and diverse seating encourages community dining and socialization. Groups can reserve event space. Small seating areas are interwoven through the servery to supplement the main dining room. • A program sponsored by the Culinary Institute of America and Harvard School of Public Health in 2007 addressed the issue of how meal providers needed to redesign dining halls to bring fresh fruits and vegetables to front of the service area and reassess portion sizes. In response, Ike’s designers placed the salad and fruit bars front and center so customers see them first as they enter the facility. The strong visuals encourage students to eat healthfully. • Sodexo partnered with Mason’s Office of Sustainability to open a greenhouse and use aquaponics and aquaculture to grow lettuces, herbs and micro greens for Ike’s salad bar and as cooking ingredients. The greenhouse produces 2,000 pounds of product a year. • In addition to the salad and fruit bars, themed stations, named by students for Washington, D.C., Metro stations, include Dupont Circle for pizza and pasta; Union Station with chefs preparing international cuisine with a rotating entrée; Eastern Market featuring vegan/ vegetarian dishes such as stir fry, prepared cold salads, and hummus; Clarendon for entrees and hot food; Capitol South featuring deli fare such as freshly made sandwiches and chips; Metro Center with burgers, fries, sandwiches and quesadillas; and Vienna featuring desserts. Photos courtesy of George Mason University; photography by Craig Bisacre, Mason

The renovated Ike’s features an open servery design, natural light, ambient light, high industrial-style ceilings, and a variety of seating.

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Ike’s features cooking on display so customers can watch culinary staff at work and see the ingredients used in menu items.

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Opened: Ike’s, September 2014; greenhouse, June 2015

George Mason University: Mark Kraner, executive director, retail operations; Nancy Pickens, senior project manager - auxiliaries team

Hours of Operation: 23-hour service; closed from 5:00 a.m. – 6:00 a.m. for cleaning Daily Traffic: 3,000 to 3,500 Payment Accepted: Anytime Dining and Faculty/ Staff Byte plans, as well as cash, credit, Freedom, and Mason Money Average Check: $10.50, breakfast; $11.25 lunch and dinner Annual Sales Volume: N/A Total Project Cost: $11.7 million Staff: 150 full-time Seats: 384

Sodexo: John Teeple, resident district manager; Michel Wetil, general manager of Mason Design Team, Gensler: Don Ghent, AIA, CSI, LEED AP, project principal; Kari Frontera, NCIDQ, IIDA, AIA, LEED AP BD&C, project architect and interior designer; Brian Watson, LEED AP, project designer Foodservice Consultant and Designer: FDS Design, Rob Ormston Equipment Dealer: Alto Hartley; Peter Huebner

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A salad station sits near the entrance to encourage customers to eat more fruits and vegetables. The pizza stationâ&#x20AC;&#x2122;s oven (back) is set into a red, iridescent ceramic-tiled curved wall also visible from the entrance. NACUFS HKC AD CMYK.pdf

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President’s Park Hydroponic Greenhouse is a partnership between GMU’s Office of Sustainability and Sodexo. Menus incorporate produce grown here.

PROJECT SIZE Total: 29,454 sq. ft. Servery: 4,200 sq. ft. Kitchen: 2,300 sq. ft. Seating: 3,600 sq. ft.; additional 2,100 sq. ft. for private dining

ike ’ s george mason university fairfax, va

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Trucks on a Roll/Dining on the Go Food trucks are everywhere. You find them on-the-go, in a strip mall parking lot, sporting or cultural event, and now on a campus near you. Adolfo Guerra, Marketing - Food Services – Tecnologico de Monterrey, Monterrey Campus Monterrey Tech’s food service department wanted to become more involved with this trend by purchasing a food truck for their campus. However, after an extensive financial and business analysis, the conclusion was made that in order to acquire a food truck, the food service department would need campus support.

customized by the students, and run by the campus food service department.

In efforts to gain campus support for getting a food truck, the food service department held numerous focus groups on campus. In order to represent all aspects of campus, the groups ranged from residential and commuter students to faculty and staff. The ultimate goal of the focus groups was to provide updates and receive feedback about dining on campus. When mentioning the idea of food trucks on campus to each of those groups, all responded positively and agreed that having the option of food trucks would add variety and also create excitement within the community. However, the focus groups were oriented more towards the well-established and branded food trucks available off-campus around the city. They were unaware of the possibility of creating campus food trucks or that the trucks would be proprietarily branded,

1. to promote the culture of gourmet food on-the-go in Monterrey City;

With that in mind, Monterrey Tech collaborated with a local organization called Associacion de Food Trucks de Monterrey, (AFT MTY). The two partners aligned with the following purpose:

2. to provide mobile food services with a system of quality and food safety; and 3. to satisfy the needs and expectations of students, faculty, and staff. The Monterrey Tech food service department has since implemented the plan and manages two food trucks. El Borrego Express was the first of the two trucks. This convenient and popular truck offers a menu of tacos and a top-selling product, chilaquiles (consisting of fried tortilla chips, salsa, and cheese served atop refried beans).

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The Arizona food truck offers a wide variety of tacos such as “tacos al pastor” and “tacos de bistec.”

To satisfy the needs of customers located at the architecture building on campus, the food truck by the name of “ARIZONA” was designed. “Arizona” offers a wide variety of tacos such as “tacos al pastor” (pork tacos, a very popular dish in the northern part of Mexico) and “tacos de bistec” (steak tacos, a campus favorite).

Creating a marketing plan for these two locations was crucial. The team organized the use of social media platforms, created daily specials, used campus maps, and developed a schedule for each of the trucks. Each week on the Monterrey Tech webpage and social media platforms, a map with the location of the food trucks is updated. The updates also include a weekly schedule in order to announce which truck will be at which location on any given day. After analyzing all possible plans, Monterrey Tech has developed an ideal plan that works best for the campus community. Positioning of the brands has been successful and the alliance with the ATF has helped expand menu variety amongst both new locations.

El Borrego Express is a convenient and popular truck, offering a menu of tacos and chilaquiles.

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Contract Administrators Pre-Conference Workshop By Josh McNair, director of education, NACUFS For the first time in recent NACUFS history, a pre-conference seminar was created for contract administrators. The one-day workshop brought together 40 attendees—a broad mix of contract administrators, industry consultants, and contract company representatives—for presentations, panel discussions, and small-group learning. The volunteer planning team included Kristina Hopton-Jones, director of dining services of University of Alabama; Tamara Highsmith, sales & customer service manager of Virginia Commonwealth University; and Tim Backes, food services liaison associate director business of University of New Mexico. An informal networking dinner was held the evening before the workshop at Tavern on South. It was well-attended and participants said they enjoyed the opportunity to get to know each other. The morning sessions included presentations on transparent integrity in contract management and third party quality assurance (QA) audits. John Cornyn, vice president of Brailsford & Dunlavey, spoke about the importance of transparent integrity, which emphasizes mutually agreed-upon key performance indicators (KPIs) and regular meetings between client and contractor. He presented examples of KPIs for measuring meal plan participation, plate costs, inventory turnover, and food

cost anomalies. Panelists Mary Duffy, principal at M. Duffy Group; Ted Mayer, president at TMC Group, LLC; Matt Mundock, principal at Innovative Hospitality Solutions, Inc.; and Todd Tekiele, consultant/project manager at Campus Dining, Inc. shared the benefits of conducting QA audits to review contractors’ performance and fulfillment of contract obligations. Following lunch, a panel of three school-contractor collaborations—University of Arkansas/Chartwells Higher Education, University of Alabama/ARAMARK, and Tulane University/Sodexo—Engaging your Contractor to Become Part of the University Community. Kristina Hopton-Jones (University of Alabama) and Bruce McVeagh (ARAMARK), talked about the University of Alabama’s success in integrating Aramark into the campus through goal-setting and ongoing sharing of goals and expectations. Tamara Highsmith closed the day by breaking participants into small groups to analyze and discuss a marketing case study. This activity resulted in some insightful table conversation about the shared role, between contract administrator and contractor, in leveraging expertise and partnership to enhance and protect a school’s foodservice brand.

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Feeding Collegiate Athletes By Elaine Magee, MPH, RD (Author of 25 books and the former Wellness & Performance Nutritionist for Stanford University) and Lindsey

Pine MS, RDN, CSSD, CLT (Registered

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Dietitian for USC Hospitality at the University of Southern California)

The following are nuggets of information as presented in a panel session at the NACUFS 2015 Pacific Region and National Conferences. In April 2014, the NCAA released a statement that could change the way college and universities feed/fuel their athletes. The new rule enables athletes at all Division 1 schools—scholarship recipients and walk-ons alike—to receive “provided meals and snacks” in conjunction with participating in their sport. At the very least the ruling provides an opportunity to expand training table and/or an opportunity for universities to feed/fuel their athletes without worrying as much about NCAA compliance issues. Because the ruling is a guideline and not a mandate, university food service departments across the country have been trying to define what the ruling means for their operations

as they partner with their athletic departments. For example, last year, one university chose to serve continental breakfast to all student athletes, another opened a selfservice snack room for athletes, and yet another began providing athletes 18 meals per week in its stadium, at an estimated cost of $1.5 million. Additionally there is a movement among many universities, particularly in the southern region, toward building dining halls or athletic facilities that serve all athletes. Training tables and fueling programs are quickly becoming a key factor in recruiting freshman athletes. For athletic directors, this potentially means more expense for their programs to remain competitive. Nevertheless, for food service departments, it offers an opportunity and challenge to collaborate with athletic departments and provide much-needed nutritious meals and snacks to hard-working collegiate athletes.

Mushroom Council Partners with Colleges Around Sports Performance In April 2014, in an effort to better understand the challenges and current practices around feeding athletes, the Mushroom Council conducted a survey of 15 Olympic and university sports dietitians across the country. One of the top challenges mentioned was giving athletes easy access to healthful food before and after training, as they rush to and from class. Another common struggle was getting athletes to eat more vegetables and try “better for you” menu options.

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The Council responded with tips and recipes to make familiar foods more performance-based, including using the new “stealth” strategy of blending lean meats with mushrooms. It also partnered with Stanford University and Washington State University (WSU) to pilot training table techniques such as creating stations such as burger, taco and chili bars, where athletes can assemble their own meals (all using the mushroom blend). Mushrooms are a natural tie-in to performance-based menus because they contribute a team of compounds that contribute to three desirable actions vital to athletes: anti-oxidation, anti-inflammation, and enhanced immunity. Therefore, athletes were able to experience the iconic foods they love but with a serving of nutritious mushrooms which made meats juicier and more savory, improving customer satisfaction.

Lessons Learned from Four Pacific Region Universities With the new ability to make nutritious foods accessible to all athletes, schools are creating food-focused programs and giving them a strong marketing push. WSU is leading the way with its “Real Food, Real Athletes” program, showing athletes that performance can be enhanced through real food rather than supplements.

To create further buy-in to its sports nutrition program, The University of Arizona (UA) created the CHAMPS program, which incorporates an educational component not only to teach athletes about fueling needs through meals and snacks, but also how to eat healthy when dining out and doing grocery shopping on a student’s budget. This past year, Stanford piloted a performance cooking class with its women’s volleyball team, showing them how easy and fun preparing performance meals can be. With many NCAA schools choosing to feed all athletes, finding the balance between much needed social interaction and accommodating busy class and study schedules can be challenging. The University of Southern California (USC) and WSU offer grab’n’ go options in addition to dine-in offerings. Through its “Enhanced Snack” program, USC not only created an environment dedicated to fueling athletes, but also accidentally shaped a new social community. With all athletes dining at the Little Galen facility, students from sports across the NCAA spectrum can intermingle during meal periods, forming new camaraderie with fellow Trojans.

As confirmed by the Mushroom Council’s pilot program at WSU and Stanford, student athletes want customized meals. USC food service personnel understand that athletes like to choose the ingredients that go into their meals. With the morning snack period being the most well-attended by USC’s athletes, Dining and Athletics recently chose to maximize their breakfast offerings by providing madeto-order omelets, a yogurt parfait and oatmeal station and the very popular make-your-own smoothie station. Athletes find it fun to create their own smoothies from a variety of fruits, protein, and liquid options. Due to the popularity of green smoothies, kale was even added to the selections. When determining the type of fueling program they would offer, UA, WSU, Stanford, and USC all strongly emphasized that budget and menu mix must be considerations in addition to nutrition needs. Remember, students won’t eat the food unless it tastes good! Educating, sampling, and involving students in the menu creation process can help ensure a successful fueling program that can benefit all student athletes.

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Dien Lyâ&#x20AC;&#x2122;s (page 36) Pho Bo features traditional Vietnamese flavors. The dish is best prepared by slow-cooking the broth and keeping it very hot when serving.

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A New Take on Global Comfor t Foods Ask dining servicesâ&#x20AC;&#x2122; customers which foods bring a sense of comfort and the answers are as different as the diverse cultures in which they grew up. Campus Dining Today (CDT) invited four chefs at NACUFS-member colleges and universities to contribute recipes that evoke a feeling of reassurance and joy to diners. CDT received an inventive, global panoply of flavors and types of dishes. Serving these foods offers the culinary staff yet another opportunity to engage in conversation with students, faculty, and staff and build a strong sense of community on campus.

By Donna Boss

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36 Shrimp Grilled on Sugar Cane can be held for one hour. The shrimp must be ice cold when making the paste.

Dien Ly’s Pho Bo and Shrimp Grilled on Sugar Cane Dien Ly, sous chef who manages and oversees food production at MSU’s year-old, renovated Heritage Commons at Landon dining hall, singled out Pho Bo and Shrimp Grilled on Sugar Cane. These traditional Vietnamese dishes are featured at Sizzle venue once every four-week menu cycle. The dining hall is open to the public and is frequented by students, faculty, and staff members, including Lou Anna K. Simon, MSU’s president. Examples of Vietnamese soul food, these versatile dishes can be found in Vietnam’s upscale restaurants, on the streets and in homes. “I was born and raised in South Vietnam where the two major ingredients are rice and sugar cane,” says Ly. “There are more rice fields and sugar cane fields in Vietnam than people.” Whenever Ly works with flavors found in different parts of the world, she tries to preserve the authenticity of the flavors. Pho Bo is a hearty and flavorful dish with a broth seeped with cinnamon, coriander, cardamom, and cloves. “It’s a perfect meal for fall and winter,” she says. The key to Pho Bo’s proper preparation is slow cooking the broth and keeping it very hot when serving. “Pho is not good for holding once you put in the broth,” says Ly. A light textured dish, Shrimp Grilled on Sugar Cane is more popular during the summer. Ly says it is an ideal dish served at Sizzle and at a special event barbecue because it can be held for up to one hour. “The shrimp must be ice cold when making the paste and you must hand-mix minced pork fatback into the paste at the end,” Ly says. “Otherwise the texture will be dry.”

Dien Ly has held the sous chef position for six years and worked for MSU Culinary Services for nine years. She managed and oversaw the West Circle dining halls (Landon Dining Hall and Yakeley Dining Hall) before the newly renovated Heritage Commons at Landon re-opened in 2014. Photography by David Trumpie, Trumpie Photography

Xavier Leveau’s Caribbean Vegan Stew and Indian Peanut Stew with Butternut Squash and Chard at University of Nevada-Reno F O O D

Xavier Leveau, Chartwell’s executive chef for resident dining at UNR, selected the fusion vegetarian dishes Caribbean Vegan Stew and Indian Peanut Stew with Butternut Squash and Chard. Both dishes appear once a month in The Downunder Café for residential students. “These dishes reflect the new student population’s desire for dishes that pique their curiosity and are healthy as well as trendy,” says Leveau. “Vegan and vegetarian dishes are becoming more popular when they are presented as comfort food.”

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Caribbean Vegan Stew combines rich flavors and vegetables of this group of islands southeast of the Gulf of Mexico and the North American mainland. The coconut milk adds some of the rich flavor and texture. Yucca root, also known as cassava, yucca, manioc, mogo, and mandioca, is the third largest source of complex carbohydrates for human food in the world. Chefs often use this as a substitute for potatoes. While high on the glycemic index, it is low in sugar and rich in Vitamin C. Indian Peanut Stew with Butternut Squash and Chard combines peanuts, peanut curry, and ginger into a comfort dish that is particularly enticing in the fall and winter months. “The tartness of the peanut curry goes particularly well with the sweetness of the butternut flavor,” says Leveau. “Adding in melted peanut butter coats all the ingredients nicely, creating a wonderful combination of flavors with each bite.” When preparing both recipes, Leveau insists on using fresh ingredients and not overcooking the vegetables. Both hold well under heat lamps and in steam tables. Leveau also emphasizes the importance of the dishes’ visual appearance. “The new student population communicates a lot by taking pictures and sending them to friends via social media, so we want whatever goes out to be photo-ready each time,” he says.

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Xavier Leveau joined the UNR team in April 2014. He has been with Chartwells for 18 months. The Caribbean Vegan Stew features coconut milk and yucca root and can be held well under heat lamps and in steam tables. Photography by Laycee Carillo

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RECIPES Ron Moore started working at Dartmouth College while in high school and became one of Dartmouthâ&#x20AC;&#x2122;s lead cooks. He later worked as a culinary team leader for Whole Foods in Chicago before rejoining the Dartmouth Dining Services staff two years ago.

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Ron Moore’s Lobster Risotto and a Strawberry Summer Salad with Salmon and Grilled Flatbread at Dartmouth College in Hanover, NH Ron Moore, director of culinary services at this New England college, selected two distinctly American dishes from this region that are featured at the Word View action station in the Class of 1953 Commons, Dartmouth’s all-you-care-to-eat dining operation. World View features different global comfort food menus weekly. Both the risotto and the salad appear on the late summer and early fall menu rotation. Risotto appears on the menu at least once a quarter but the culinary team changes the seasonal ingredients. Based on classic Italian risotto, this dish features a vegetable stock for versatility, as well as white wine, onion, Arborio rice, and a pinch of saffron. “It’s really all about the texture,” Moore says. “The flavor should not overpower the garnishes we fold in, which in this case is the lobster meat.” Due to Dartmouth’s quarter system, many undergraduates attend classes during the summer, so they have an opportunity to taste the salmon and strawberry salad, which focuses on fresh ingredients available during summer months. “The flavors really pop, so there’s not a whole lot of seasoning needed,” Moore says. “There’s a bit of arugula in the salad mix giving it a bitter, nutty flavor that is well balanced by the fresh strawberries and the sweetness of berry puree and vinaigrette.” Though Dartmouth’s chefs can purchase berries year-round, Moore admits they are best in the summer. “On the other hand, a taste of summer during a

New Hampshire winter might not be such a bad thing for our students,” he says. The Class of 1953 Commons contains a full production kitchen so staff members are always looking for ways to cut the number of production steps without affecting quality. “For instance, we found that fortifying a convenience strawberry vinaigrette with some basil and purée was just as good as starting from scratch.” In addition, risotto is prepared 90 percent before service and finished off in small batches in front of customers.”

Left: Salmon and Strawberry Summer Salad with Grilled Flatbread features seasonal ingredients from New England. Right: Lobster Risotto features a vegetable stock,white wine, onion, Arborio rice, and a pinch of saffron. Photography by Matthew Smith

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Bibimbap ingredients are held in separate pans. The vegetables are delicate, so it is recommended that the steamtable remain on the lowest heat setting to maintain safe temperatures throughout service. The eggs should be cooked to order or in small batches to ensure they are not overcooked.

Julie Staples’ Beef Barbacoa with Roasted Corn Salsa and Bibimbap Rice Bowl at North Carolina State University in Raleigh, NC During her 3 ½-year tenure at NC State, Julie Staples works with the culinary team to develop recipes. For barbacoa, the temperature of the cooking/smoking cabinet is so low that with the fat content of the brisket, overcooking is nearly impossible. Moisture from the cooking process is folded back into the cooked and pulled meat. As the recipe development chef for NC State, Julie Staples collaborates with the executive chef and other campus chefs to develop and test recipes for all dining locations. One recipe selection, Beef Barbacoa with Roasted Corn Salsa, a traditional Mexican dish, is offered daily in Los Lobos Mexican Grill, a retail operation, attracting students, faculty, staff and visitors. The other selection, Bibimbap Rice Bowl, a traditional Korean dish, is featured in dining halls as an action station where students customize their dish. “Action stations allow tailoring ingredients to customer’s dietary needs, including vegetarian and vegan,” Staples says. Beef Barbacoa is an authentic take on a cuisine familiar to most NC State customers. Staff marinates beef brisket with a smoky citrus sauce and then slow-roasts it for 14 hours before it is pulled. The key to barbacoa is not the seasonings

or flavors used, but rather the cooking technique, Staples explains. “Traditional Mexican barbacoa involves wrapping large pieces of meat in banana leaves and cooking them in pits in the ground,” says Staples. “Essentially steaming and smoking simultaneously results in a moist and flavorful product. In order to achieve an authentic flavor, we smoke our brisket in a combi oven.” Bibimbap, which translates to “mixed rice,” is served as a bowl of rice topped with a variety of sautéed vegetables, beef and a fried egg. The key flavorful ingredient imparting spice, gochujang sauce, is made from red chilies, rice, fermented soy beans, and salt. Diners stir the ingredients together thoroughly before eating. When preparing these comfort foods in large quantities and in these production conditions, maintaining 100 percent authenticity can be challenging. “My goal is to always make the best possible interpretation of a cuisine or dish and try to balance being authentic with being realistic,” says Staples. Photography by Amanda Gregory

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During the first day of conference, the contract administrators’ workshop covered numerous topics including the need for transparent integrity, assurance audits with a third party vendor, as well as engagement in the campus community and marketing aspects of branding. New attendees of the national conference could meet, network and learn about the resources and opportunities that NACUFS has for members. With information sessions throughout the conference that included topics such as marketing, catering, nutrition, millennial trends, and many more, members were able to learn and see the importance of the newest ideas and trends in campus dining. The Theodore W. Minah Dinner and the Loyal E. Horton Dining Awards Luncheon were not only enjoyable and engaging, but a great opportunity to recognize and celebrate many members for their accomplishments and contributions to the association and industry. With the incredible works of Erik Wahl, the intriguing Derek Daly, and the art and science behind Peter D’Souza and his wine pairing, attendees left sessions with practical advice on how to implement and develop their own campus and dining programs.

Thank you to the 2015 National Conference Committee for “Fueling Up” and making the conference a great success!

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The NACUFS National Conference allowed attendees to FUEL Up in Indianapolis in July. With more than 1,000 in attendance, representing more than 205 institutions and over 300 exhibitors, the conference showcased campus dining excellence in all aspects.

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NACUFS 2015

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NACUFS 2015 Award Winners

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Regional Presidents Awards: Northeast Region

Continental Region

Gretchen Willis, Brown University Ray Merseal, University of Montana Steven Mello, University of Rhode Island Gail Peters, University of Montana

Pacific Region

Mid-Atlantic Region

Adolfo Guerra, Tecnologico de Monterrey Elaine Magee, Stanford University

Percell Green, Messiah College David Friend, West Virginia University

Midwest Region Alecia Stultz, University of Kansas Ann Johnson, Chair University of Nebraska â&#x20AC;&#x201C; Lincoln Dining Staff

Daryl Van Hook Industry Award: Rob Geile, Ali Group North America

Southern Region Jeff Yawn, Georgia Southern University Randy Lait, North Carolina State University

David R Prentkowski Distinguished Lifetime Member:

Richard Lichtenfelt Award:

Terri Rathsack,

University of Montana

retired, Michigan State University

Mark S. LoParco,

THEODORE W. MINAH DISTINGUISHED SERVICE AWARD

Said Mark LoParco, NACUFS past president (2013-2014), during the 2015 Minah Award presentation to Mr. Lewis, “This year’s 48th recipient of the Theodore W. Minah Distinguished Service Award exemplifies the reasons this award was instituted. Vision, Leadership, Team Builder, Mentor, Risk Taker, Pioneer, Teacher, Trend Setter, and Ambassador are all traits which we associate with those who receive this award. This year’s recipient has demonstrated these traits exceptionally well throughout their career.” Originally established in 1967 as the Distinguished Service Award, the award was renamed in 1973 to honor the first recipient, Theodore W. Minah. The award is presented annually in recognition of exemplary and enduring contributions to the foodservice industry and to the association. The NACUFS board of directors and council of past presidents select the recipient from among nominations submitted by the NACUFS membership. Lewis started his foodservice career as a manager in 1976, obtaining his MBA in 1982. His career, which spanned six institutions and four decades, includes a substantial list of accomplishments at the universities where he worked, and to the food service industry, all while contributing countless volunteer hours to NACUFS. An active member of NACUFS since 1987, Jon’s first exposure to NACUFS came in 1975 as a student participating in the ACUHO/NACUFS Internship Program. Jon Lewis has held many major volunteer positions and milestones with NACUFS. He was chair and co-chair of numerous regional committees in three different NACUFS regions, chair of two National Conference sponsorship committees, regional president and vice president, trustee of the Clark E. DeHaven Scholarship Fund, national secretary/treasurer, national president-elect, president and past president. This represents 28 years of dedicated service to NACUFS as an active volunteer and prominent leader.

Not only did Jon contribute to NACUFS, but also contributed to a variety of industry and civic organizations. Jon served on numerous industry advisory boards, and participated in associations such as National Restaurant Association, the School Nutrition Association, the North American Association of Food Equipment Manufacturers, and the Academy of Nutrition and Dietics. In addition, Jon served as community secretary, president-elect, and president of their local Rotary Club. Lewis was previously recognized with a NACUFS Regional President’s Award, an Honorary Doctorate of Foodservice from NAFEM, the Ivy Award of Distinction, and the NACUFS Richard Lichtenfelt Award. Jon leaves a legacy for NACUFS that is difficult to match. His life exemplifies a level of professionalism and achievement that we are all lucky to witness.

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NACUFS named Jon Lewis of Ball State University as the recipient of the 2015 Theodore W. Minah Distinguished Service Award on Wednesday, July 22, at the Minah Dinner in Indianapolis, IN. The NACUFS membership felt a great loss in early October when hearing of Jon Lewis’ passing.

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The Theodore W. Minah Distinguished Service Award is the highest honor that NACUFS can bestow. The selection of a person deserving such an honor is based on contributions both to NACUFS and to the foodservice industry.

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NACUFS 2015 Award Winners

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Student Employee of the Year

Kirsten Voss, University of Wisconsin – Stevens Point

Best Local Foods Recipe Contest Winners Gold: University of Connecticut – Sweet Potato Gnocci Silver: University of Illinois at Urbana–Champaign – Tomato Spread Bronze: University of Massachusetts – Enchiladas Rojas

Most Innovative Wellness and Nutrition Program Contest Winners Gold: University of Texas at Austin Silver: Georgia Southern University Bronze: Purdue University

Waste Management Gold: Xavier University Silver: University of Illinois at Urbana–Champaign Bronze: Ohio University

Procurement Practices Silver: Princeton University

Outreach & Education Gold: University of North Carolina at Chapel Hill Silver: Virginia Tech

C A M P U S D I N I N G TO DAY

2015 CONFERENCE

AT A GLANCE R E C O G N I T I O N

R E C O G N I T I O N

2015 Loyal E. Horton Dining Awards

C A M P U S D I N I N G TO DAY

RESIDENTIAL DINING CONCEPTS

Silver

Carleton University

Small School

Silver

University of Connecticut

Gold

Calvin College

Bronze

University of Oklahoma

Silver

Hendrix College

Honorable Mention Vanderbilt University

Medium School Gold

SUNY at Geneseo, Campus Auxiliary Services

Silver

Xavier University

Bronze

College of the Holy Cross

Honorable Mention Azusa Pacific University Large School Gold

University of Michigan – Michigan Dining

RETAIL SALES – MULTIPLE CONCEPTS/ MARKETPLACE Small School Gold Medium School Gold

University of Wyoming

Silver

University of Nevada, Reno

Silver

Azusa Pacific University University of Dayton

Silver

University of Kansas

Bronze

University of New Hampshire

Large School

Honorable Mention University of Georgia

RESIDENTIAL DINING – SPECIAL EVENT Small School Gold

Hendrix College

Silver

Bowie State University

Bronze

California Institute of Technology

Honorable Mention Dartmouth College Honorable Mention Washington College Medium School Gold

University of Colorado Colorado Springs

Silver

SUNY at Cortland

Bronze

University of Montana

Honorable Mention University of Wisconsin – Stevens Point Large School Gold

University of California – Berkeley

Gold

University of California – San Diego

Lynchburg College

Gold

University of Michigan – Michigan Dining

Silver

University of Massachusetts

Bronze

Texas Tech University

Honorable Mention University of Wisconsin – Madison Housing

CATERING – SPECIAL EVENT Small School Gold

Ferrum College

Medium School Gold

Johnson County Community College

Silver

University of Wisconsin – Stevens Point

Bronze

Eastern Washington University

Honorable Mention University of Maine Large School Gold

Boston College

Silver

University of Akron

Silver

SUNY at Buffalo, Campus Dining & Shops

Bronze University of Wisconsin – Milwaukee

Bronze

Colorado State University

Bronze

University of Colorado Boulder

Honorable Mention University of Utah

Honorable Mention University of New Hampshire

RETAIL SALES – SINGLE CONCEPT Small School Gold

United State Military Academy

Silver

Concordia College

Bronze

Hendrix College Azusa Pacific University

Large School Gold

Small School Gold

Concordia College

Medium School Gold

Azusa Pacific University

Silver

University of St. Thomas

Large School

Medium School Gold

CATERING – ONLINE MENU

California State Polytechnic University – Pomona

Gold

SUNY at Buffalo, Campus Dining & Shops

Silver

University of Oklahoma

R E C O G N I T I O N

RESIDENTIAL DINING – SPECIAL EVENT: UNIVERSITY OF CALIFORNIA – BERKELEY

49 C A M P U S D I N I N G TO DAY

RESIDENTIAL DINING CONCEPTS: UNIVERSITY OF MICHIGAN

RETAIL SALES – SINGLE CONCEPT: CALIFORNIA STATE POLYTECHNIC UNIVERSITY – POMONA

CATERING – SPECIAL EVENT: BOSTON COLLEGE

RETAIL SALES – MULTIPLE CONCEPTS/ MARKETPLACE: UNIVERSITY OF MICHIGAN

CATERING – ONLINE MENU: SUNY AT BUFFALO, CAMPUS DINING & SHOPS

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120 –14,000 pounds of food waste daily Safe for municipal water systems Handles bulk or continuous feed Custom-made to improve workﬂow at your facility Financing and lease options available

Thank you to our S P O N S O R S

2015 NATIONAL CONFERENCE SPONSORS

2 0 1 5

DIAMOND PLATINUM Gordon Food Service

Premier REACH

WhiteWave Foods

GOLD Ali Group North America

Hobart

Peet’s Coffee and Tea

Basic American Foods

Hormel Foods Corporation

PepsiCo Foodservice

Caribou Coffee Company

Hubert

Signature Solutions by Logoworks

Elite Global Solutions

The J.M. Smucker Company

Sushi with Gusto, Inc.

Florida Department of Citrus

The Kellogg Company

Tyson Foods, Inc.

H.T. Hackney Company

Kraft Foods, Inc.

Ventura Foods

SILVER

BRONZE

Bakergroup Foodservice & Hospitality Consultants

National Watermelon Promotion Board

Alaska Seafood Marketing Institute

Bake’n Joy Foods

Nestle Dreyer’s Ice Cream

BSI, LLC

Brakebush Brothers, Inc.

Pacific Natural Foods

Einstein Bros.

Bunn Corporation

Perdue Farms, Inc.

FETCO

ConAgra Foods

Performance Food Group

Food Evolution

CSM Bakery Solutions

The Promotion in Motion Companies, Inc.

Freshens

Rich Products Corporation

High Liner Foods (USA), Inc.

Robert Rippe & Associates, Inc.

Jafco Foods, Inc.

Signature Solutions by LogoWorks

Kitchens to Go Built by Carlin

Tapingo

Novolex

Teatulia Organic Teas

Panda Restaurant Group

Texas Pete

Partners By Design, LLC

Ultrafryer Systems

Porter Khouw Consulting, Inc.

Webb Design

Sugar Foods

Wells Blue Bunny Ice Cream

IN KIND

Ecolab, Inc. Freight Farms Georgia-Pacific Professional Green Nature Marketing Hershey’s Ice Cream Jennie-O Turkey Store Lakeside Manufacturing Lamb Weston Martin Brothers Distributing Company Mercer Culinary

Whirley-DrinkWorks

Aurora Information Systems

Green Nature Marketing

Litehouse

CAMBRO Manufacturing Company Spring USA

C A M P U S D I N I N G TO DAY

Bush Brothers & Co.

R E C O G N I T I O N C A M P U S D I N I N G TO DAY

2015 individual competitors from each region had 60 minutes (with an additional 5 minutes for plating) to produce four portions of a creative entrée using Buffalo Flank Steak as the mandatory ingredient, with side dishes and sauces, to create a nutritionally balanced plate. This exciting, live-action competition was presented at the NACUFS National Conference, and showcases the skills of chefs at member institutions. This year, Cassie Kelsch from University of Utah, continental region, was awarded first place in the competition and a gold medal from the American Culinary Federation (ACF). Kelsch’s final prepared dish was Pan Seared Bison Flank Steak with Huckleberry Demi. “Winning nationals was really just something that I could only hope to reach, being the youngest competitor and only woman competing. Well, I’m not going to lie, it was terrifying. But, I learned that you can only worry about yourself and what you do, and the rest is out of your control. I feel so lucky to have had the chance to compete at the national level. Being the winner at only 18 feels like something you see on TV. To have it

actually happen is mind blowing and humbling. All the late-night practices paid off. I learned a lot from the competitions, some of them being self-motivation and perseverance are key; you have to be organized and every movement has to have a purpose because every second counts; and, to have fun and enjoy yourself,” Cassie said after being announced the winner. Eric Cartwright, from the University of Missouri, took second place with a gold medal for his Chile Rubbed Bison Flank Steak with Ropa Vieja. ACF Silver medals were awarded to Juan Evangelista of Rice University, William Rogers from University of Maryland, Vincent Gustavson from

Yale University, and David Teal from University of Southern California. Using a 100 point scale, three ACF judges judged the competition based on three areas of concentration: first, the organization of the competitor, including sanitation and time management; second were the cooking skills and culinary techniques which includes the creativity, skills and craftsmanship including the serving and portion size; last, and most importantly, the taste portion consisting of flavor, texture, ingredient compatibility, nutritional balance, and the presentation of the overall plate.

R E C O G N I T I O N

WINNER Cassie Kelsch University of Utah

GOLD MEDAL Eric Cartwright University of Missouri

------------------------------------------------ SILVER MEDALS -----------------------------------------------

Juan Evangelista

William Rogers

Vincent Gustavson

David Teal

Rice University

University of Maryland

Yale University

University of Southern California

C A M P U S D I N I N G TO DAY

Prepared dish was Pan Seared Bison Flank Steak with Huckleberry Demi

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Bosco Sticks® Cheese Breadsticks

Sara Lee® Individually Wrapped Muffins

Jimmy Dean® Blazinʹ Hot ® Breakfast Sandwich

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SAVE THE DATE NACUFS 2016 National Conference An exciting four days of high energy education, idea sharing, networking, fun, and inspiration.

2 0 1 6 CO N F E R E N C E

Anaheim, California â&#x20AC;˘ July 13 - 16, 2016

Learn from TOP SPEAKERS like Food Network star Chef Jeff Henderson and food humorist Robert Rosenthal.

ENGAGE with foodservice peers and industry experts at the many networking opportunities.

Witness CREATIVE ways to incorporate plant-based ingredients into unique dishes at the Culinary Challenge.

Experience TRENDS firsthand and sample new products and services at the industry Showcase.

For more information, visit NACUFS.org/conference

Anaheim, California â&#x20AC;˘ July 13-16, 2016

C A M P U S D I N I N G TO DAY

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2016 National Conference

Call for Programs

Share your passion and expertise with your association friends and colleagues by presenting an interest session at the 2016 National Conference in Anaheim, California. To download the proposal and review program acceptance criteria visit:

NACUFS.org/2016call

NORTHEAST REGION March 16–19, 2016 Buffalo, New York

Join us as we shuffle off to Buffalo and charge into our theme: “You Be the Leader!” Our conference will help you explore and define your role to ensure success for you and your dining operation.

MIDWEST REGION March 8-10, 2016 • Columbus, Ohio The Ohio State University is excited to host the NACUFS 2016 Midwest Regional Conference “Time & Change.” Columbus is one of the nation’s fastest growing cities — famous for business and technology, friendly faces, dining, attractions, charm and nightlife.

Our lineup of informative educational sessions, networking opportunities, and industry showcase will have you becoming the high-functioning leader you can be. In addition to the always outstanding culinary challenge, our keynote speaker, Buffalo Bills/NFL Hall of Fame quarterback Jim Kelly, will deliver inspiration that is sure to bring positive change in your life and in the lives of those around you.

Here you’ll have the opportunity to engage in leadership education, networking and catching up with friends. We’ll provide a fresh perspective for you to spice up your operations by focusing on time and change in the collegiate food service industry.

We look forward to seeing you in Buffalo for a great conference and lots of fun. Who knows? You might even find some wings while you’re here!

March 6–8, 2016 • Lynchburg, Virginia

SOUTHERN REGION March 20–22, 2016 • Murray, Kentucky

It’s not just Kentucky’s famous thoroughbreds who are racing, it’s our campuses and our dining services. Join us at Murray State University in Murray, KY, as we explore what the future holds for our industry, and what it will take to make it to the finish line ahead of the field! Experience small town living at its best in the place named by Condé Nast as “The Friendliest Small Town in America.” The Murray State University campus is a great reflection of that friendliness. It is a close-knit and intimate community making everyone feel welcome. We’ve got an exciting agenda planned with events showcasing some of what places Kentucky and our local region on the maps. Speakers that will energize, lively entertainment, and education that will have you breaking fast from the starting gate!

MID-ATLANTIC REGION The heart of central Virginia is filled with culture, history, and a vibrant community. That’s why Liberty University is excited to host the NACUFS 2016 Mid-Atlantic Conference. Founded in 1971, representing all 50 states and more than 85 countries from around the world, Liberty University gears its dining program towards healthy performance for all students. Come join us for adventure and cuisine while exploring new ways to live healthfully. Be prepared to hear from renowned speakers on topics of health and wellness, while attending informative training sessions on important topics relatable to your college and university.

CONTINENTAL/PACIFIC REGION March 27–30, 2016 • Coeur d’Alene, Idaho With “Fresh Air… Fresh Water… Fresh Ideas,” the NACUFS 2016 Continental/Pacific Regional Conference will be held at the beautiful Coeur d’Alene Golf and Spa Resort in Coeur d’Alene, Idaho. Enjoy invigorating education sessions that will refresh your dining program. Relax with colleagues at networking opportunities and revive your cooking skills watching the culinary challenge. We look forward to the exciting agenda. With motivating guest speakers and engaging entertainment, you are sure to return back to your college or university refreshed and ready to start something new!

57 C A M P U S D I N I N G TO DAY

Regional Conferences

R E G I O N A L CO N F E R E N C E S

NACUFS

Itâ&#x20AC;&#x2122;s time to RENEW your membership! Claim your benefits TODAY!

Renewal Deadline

12.18.15 NACUFS.org/membership

For nearly 60 years, the National Association of College & University Food Services has supported the college and university foodservice industry by providing our members with the programs and resources they need to excel â&#x20AC;&#x201D; from benchmarking and best practices to educational programming and professional networking. Let us help! Call 517.332.3575 or email membership@NACUFS.org

events education professional development awards & recognition benchmarking

Farm Fresh.

C A L E N DA R N AC U F S C A M P U S D I N I N G TO DAY

2016 Dec. 5-9, 2015

AT A GLANCE

Customer Service Institute St. Louis, MO

March 20-22

Southern Regional Conference Murray, KY

Dec. 11, 2015

Deadline: National Conference Interest Session Proposals

March 27

Deadline: Insertion orders for National Conference Program Guide

Dec. 18, 2015

Deadline: 2016 Membership Renewals

March 27-30

Continental/Pacific Regional Conference Coeur d’Alene, ID

Dec. 31, 2015

Deadline: Insertion Orders for 2016 Membership Directory

April 1

Deadline: Loyal E. Horton Dining Award, Sustainability, & Nutrition Award Entries

Jan. 17

Deadline: Foodservice Management Internships—Host School Applications

April 15

Deadline: Operating Performance Benchmarking Survey

Jan. 19-22

Foodservice Directors Symposium, Chef Summit, Operator Roundtables New Orleans, LA

May 22

National Restaurant Association Show NACUFS Reception

Jan. 24

Deadline: Foodservice Management Internships—Student Applications

May 27

Deadline: National Conference Registration

Jan. 31

Deadline: National Individual Recognition Award Nominations

May 31-June 5

Financial Management Institute, East Lansing, MI

June 6-11

Foodservice Management Institute

Feb. 1 Nominations Feb. 13

Deadline: Insertion orders for Spring/ Summer issue of Campus Dining Today

June 13-17

Leadership Institute Solon, OH

Feb. 14

Deadline: Clark E. DeHaven Scholarship Applications

June 20-25

Facilities Management Institute Troy, OH

March 4

Deadline: Summer Institute Applications

June 27-July 2 Human Resources Institute TBD

March 6-8

Mid-Atlantic Regional Conference Lynchburg, VA

July 13-16

NACUFS National Conference Anaheim, CA

March 8-10

Midwest Regional Conference Columbus, OH

Sept. 9

Deadline: Winter Institute Applications

Sept. 19

Deadline: Sign up for Customer Satisfaction Survey

March 16-18

Northeast Regional Conference

For a full calendar of events and more information on NACUFS programs and professional development opportunities, visit www.nacufs.org.

Awards that

Recognize YOU and YOUR INSTITUTION

Market an award-winning dining program to your customers. Gain recognition for your school, program, and accomplishments. Become recognized as a leader in the foodservice industry.

Apply TODAY at NACUFS.org/recognition

with the #1 brand of sustainably caught tuna. *

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