Campus Dining Today - Spring 2015 Edition by NACUFS

S PRING /SUMMER 2 015 S PRING /SUMMER 2 015

ALSO I NS IDE : 2015 National Conference Information NACUFS Board of Directors weigh in on association change Mobile apps, nutrition in social media and more

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

W E ’R E T HE RES O URC E FOR FOOD SERVICE PROFESSIONALS

The biannual magazine of the National Association of College & University Food Services Advertising Information and Article Submission Advertising of a product or service in this publication does not imply endorsement. Advertisers assume responsibility and liability for the content of any advertising. The National Association of College & University Food Services is exempt from any liability resulting from publication of articles. Editorial mention of commercial interests is intended entirely as an information service to readers and should not be construed as an endorsement, actual or implied, by NACUFS. The opinions expressed in this publication do not necessarily reflect the officia opinions of NACUFS.

Editor-in-Chief Acquisitions/Contributing Editor

Rachel Williams Donna Boss

Editorial Board Jennifer Gilmore, North Carolina State University Lisa Snider, Foodservice Rewards Christina Voyles, University of California-Berkley Rachel Williams, NACUFS

NACUFS BOARD OF DIRECTORS President

Zia Ahmed, The Ohio State University

The number of mailings sent to each member institution is based on annual dues classific tion. There is an $85 charge for all additional mailings. An annual subscription to Campus Dining Today is $60 for members and $75 for nonmembers.

President-Elect

Dawn Aubrey, University of Illinois at Urbana-Champaign

Past President

Mark LoParco, University of Montana

Secretary/Treasurer

Rich Neumann, Ohio University

At-Large Director

Ken Toong, University of Massachusetts – Amherst

Northeast Region President

Patti Klos, Tufts University

Mid-Atlantic Region President

Michelle Moss, Villanova University

Midwest Region President

Lance Thornton, Principia College

©201 5 The National Association of College & University Food Services. All rights reserved. No part of this publication shall be reproduced, stored in a retrievable system, or transmitted in any form, by any means, which includes but is not limited to, electronic, mechanical photocopying, recording, or otherwise without the prior written consent of NACUFS.

Southern Region President

Susan Van Gigch, University of Georgia

Continental Region President

Byron Drake, University of Montana

Pacific egion President

Peter Curry, University of California – Santa Cruz

2012 National Conference Chair Liz Poore, Colorado State University Industry Advisory Council Chair Rob Geile, Ali Group North America Guest Director

Christine Berro, Michigan Library Association

Executive Director

Gretchen Couraud, NACUFS

For advertising information, email advertising@nacufs.org or call (517) 332-2494.

CORRECTIONS: Campus Dining Today strives to provide accurate journalism and fair reporting. It is our policy to correct substantive errors of fact. If you think we may have published incorrect information, please call (517) 332-2494 or email news@nacufs.org.

FEATURES 28

FOOD: CULINARY CREATIONS

C u l i n a r y c re a t ion s a t d e mon s t ra t ion k i tch e n s

ta k e ce n te r s ta g e.

TWEET TALK

How to u s e s o c i a l a n a l y t i c s i n fo o d s e r v i ce.

2015 CONFERENCE INFORMATION

CANDIDATE PLATFORMS

52 GOVERNANCE: NACUFS LEADERSHIP WEIGHS IN

FALL/WINTER 2014

S pr ing + Su mmer

2015

DEPARTMENTS 8

WHAT’S HOT ON CAMPUS

Col le g e s a n d u n ive rs i t ie s

a re m a k in g th e ir m a rk in u n iq u e wa y s .

FROM THE EDITOR

LEADERSHIP AGENDA

EXECUTIVE DIRECTOR’S PERSPECTIVE

CAMPUS DINING BY DESIGN

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 C fe a t u re d ca mp u s d i n i n g re n ova t ion s .

NUTRITION T h ree s cho ol s ta l k a b ou t conn e ct in g n u t r i t ion a n d s o c ia l med ia .

2015 WEBINARS

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E D I TO R

F ROM T HE F R O M

T H E

Our leadership at NACUFS encourages us to be disciplined and to ask the question, “is it meeting mission?” when developing programs and services. I practiced this method while developing the spring 2015 edition of Campus Dining Today. With each new phase, I asked myself how publishing it would support and promote excellence in collegiate dining. This was in an effort to ensure that our members received the best content to help them be successful in their work.

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editor

RACHEL WILLIAMS

editor-in-chief rwilliams@nacufs.org

With social media now a standard, it seemed like a worthy area to focus on for our feature sections. Collegiate dining programs continue to look for ways to engage students and test new ideas, and social media platforms are a natural fit. he truth is that it’s very easy to just start posting away on Facebook or Twitter without a plan in place. This issue of Campus Dining Today will offer some best practices in how you can manage social media more effectively by measuring success. As our leadership encourages us to be disciplined in our approach, I encourage you to do the same with developing your plan for analyzing your performance in social media. First, read the articles on social media in Campus Dining Today. Then, gather the analytics that you do have so that you can start benchmarking as you move forward. You can also analyze

the existing data to begin making short-term decisions. Next, brainstorm your ideas and outline a solid plan for social media. As with anything, being specific is ey. The more detail you use in a social media plan, the better your chances for success. The message in all of this is to continue asking yourself if you’re meeting mission in all that you do. NACUFS is setting this example in its staff and volunteer efforts. Our board of directors, governance, and strategic planning teams have been using the discipline throughout the process of revising the association’s bylaws to great effect (you can read more about their thoughts on this process and what it will bring to NACUFS on page 52). Here at NACUFS, we apply our association’s mission to our work on a daily basis. I hope that this will be apparent as you flip th ough the pages of Campus Dining Today and see how so many of our members and staff are working to support and promote excellence in collegiate dining in all that they do. It will inspire you to consider your own methods and to use discipline and process combined with vision to do your best work.

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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 I attend our regional conferences and meet the next generation of leaders in our profession, I’m reflecting on y personal journey, my career path and my path to leadership in NACUFS. I’m also reflecting on how I’ve had a voice as a member in the organization as we listen to the top two questions by members concerning the upcoming bylaws vote on our new governance model in July.

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agenda

AHMED ZIA

NACUFS president ahmed.290@osu.edu

Members are asking about how the path to leadership will work in our new governance model. Let me begin with my own path to leadership. I remember standing by the elevator after a session where I asked a lot of questions during a panel discussion. Here comes Dee Hardy. She probably doesn’t even remember the interaction when she told me, “You should get more involved and you will one day be NACUFS president.” My path to leadership in many ways began there. I would not be surprised if many other NACUFS leaders’ paths begin the same way. That encouragement made me start asking questions at every opportunity and looking for ways to get involved. As I started asking more questions, I had more people like Nona Golledge, Juliane Kiehn and Rich Neumann start sharing ways I could be involved. The rest is history. I started submitting proposals for interest sessions, and volunteered as NACUFS ambassador, introducing speakers. The more I was exposed, the more I was asked be involved. Now here I am, as your National President leading a team with others to drive one of the most major changes in the history of this great association. The new governance structure will in no way change that path. We will still have all and possibly even more opportunities for people to be involved. A new model will actually make it a priority for the regional director, who will be elected by the regions, to facilitate and continue to enhance a system that will focus on leadership development. Our culture and systems will make sure that more Dee Hardys are out there encouraging people like me and the system to monitor those future leaders’ involvement in activities and some day move their names forward to be the next leaders of this association.

In the envisioned future, the intent is to implement the recommendations of the two project teams that examined NACUFS’ volunteer opportunities. They recommended a systemic solution that includes volunteer recruitment, orientation, training and recognition. This can be accomplished through an annual volunteer management system that includes an open call for volunteers. To do so, NACUFS must agree to become one organization, working together as a whole. The project team report identified a number of additional olunteer opportunities throughout the year, some with more, and some with less time commitments. With an open call for volunteers, members can volunteer to lead member forums, serve on a Management Consulting Team and more. Currently, most of these volunteer positions are filled y word of mouth. The intent of this new system is to be open and transparent, allowing all individuals to volunteer and to rotate committee members so that everyone has an opportunity to serve. Industry members will also be invited to complete the call for volunteers and serve on committees and in other roles. In closing I would like to restate again that the proposed bylaws changes will be the foundation for a change in NACUFS that has been envisioned by many past and present leaders over the years. The new set of bylaws will update the association’s supreme governing document and enhance our governance structure to continue a long-standing tradition of supporting and promoting excellence in collegiate dining. These bylaws will provide us with the framework to operate our association as one highly productive system comprised of a Board of Trustees, regions, committees and task forces working together to provide highly valued products and services for our members. Our bylaws will also provide the structure for this association to manage risks associated with operating a non-profit organization. I truly believe that it is a must to strengthen the foundation of this remarkable association that was built well over 50 years ago to keep up with the time and change for many more years to come.

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perspective

P E R S P E C T I V E E X E C U T I V E

D I R E C TO R ’ S

E XE C U T I V E DIR E CTOR’S

Having traveled the country over the past three years, attending national and nearly every regional conference, I’ve listened to and spoken with hundreds of our members. These interactions have helped me understand what makes NACUFS unique and what members are striving to preserve as we transition to a next-generation association.

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GRETCHEN COURAUD

executive director gcouraud@nacufs.org

The spirit and culture of the organization was apparent at this year’s regionals. At the Mid-Atlantic regional conference, Gettysburg College was proud to feature Herman Boone, head coach of the Titans, the namesake of the Disney film eaturing Denzel Washington. Coach Boone shared a compelling story of leadership and diversity. At the Pacific regional conference at Santa Cruz, members united to break the Guinness Book of World Records by building the world’s largest granola bar. These are only two examples of the spirit of NACUFS. While on the road, I heard members seeking clarity about how their voice and vote will be heard in the revised governance model. Members value active participation, regional competition and pride, and a special relationship with our industry members. Members want to be heard and to have a voice. That’s why we continued to listen and improve the proposed plan and bylaws. Members will continue to have a voice and a vote in a number of ways. Members in each region will continue to elect their regional director who will then serve on the Nominating Committee. The Nominating Committee is comprised of six regional representatives, an industry representative and two at-large members. The past chair of the Board of Trustees will chair the Nominating Committee. The Nominating Committee will meet annually to develop a slate for all open Board of Trustees and officer positions, including the Industry Trustee. The Nominating Committee is charged with selecting the most competent and able candidates from among names submitted

via an open call to the membership, regions and committees. The Nominating Committee will present an uncontested slate (i.e., one nominee for each open position) to the Board of Trustees. The slate of candidates is to be approved by the Board of Trustees and substitutions may come from the Board, as long as they meet the appropriate criteria. Members will then have an additional chance to add candidates before the final sl te is presented to the voting delegates for a vote at the General Membership Assembly. Members also asked to retain voting authority on amendments to the bylaws. The revised proposal grants the Board of Trustees the authority to amend only certain articles and sections of the bylaws at its discretion. Other key articles and sections, primarily related to the fundamental structure and purpose of NACUFS and the Board of Trustees, will require approval of the membership to amend, such as membership classific tions and regions. The spirit of NACUFS is alive and well. Members value providing input and getting feedback and that will continue. This culture and voice will remain an active part of a modern NACUFS.

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sabai

the university of missouri, columbia, mo.

sabai

B Y

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D E S I G N

CAMPUS DINING

Situated in Johnston Hall, this a la carte residential project originally introduced in August 2011 includes a complete renovation of a 6,785-square-foot space that includes seating, private dining, a culinary development kitchen, servery space and restrooms. Minor equipment was replaced in the back of the house. “This sit-down Asian restaurant’s décor and layout feel like a high-end restaurant,” says Julaine Kiehn, director of dining services. “The two-stage kitchen is very fl xible and also supports satellite operations for two American cuisine restaurants.”

H IGH L IGHT S • Distinctive lighting layout and fixtu e selection: Oversized pendants, directional spot lighting and ornamental pendants create drama and variance for a more restaurant-like atmosphere.

• Customized wall coverings/graphics for both the main and private dining spaces add a signature accent to each room.

• Custom metal bar panels in dining rooms and at the main entryway wall help to bring in hints of traditional Asian décor and create transparency between different zones throughout the restaurant.

• Casual and two private seating areas offer a wide range of seating options, including long community tables for large groups and cozier booth seating for smaller parties. Many seated areas also provide outlets for customers to charge electronic devices.

• Decorative counters featuring back-lit panels and tiled countertop and façade give a seamless presence to the main servery counter. The goal was to make the counters more like furniture pieces and complement the rest of the seating areas.

• Culinary Development Kitchen is located to the right after entering Sabai’s main entrance. It contains a shared seating area with Sabai but has a separate kitchen for the Culinary Discovery Series, recipe development and special functions.

Customers place orders at right. They move to the left as staff members fill their orders. Watching staff fill orders and cook in an open kitchen is part of the eatertainment.

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sabai

the university of missouri, columbia, mo.

Customized wall coverings and graphics for both the main and private dining spaces add a signature accent to each room.

D E S I G N B Y

Custom metal bar panels in dining rooms and at the main entryway wall help to bring in hints of traditional Asian dĂŠcor and create transparency between different zones throughout the restaurant.

Various types of seating invite customers to eat in different sized groups. Natural lighting brightens the space.

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UN I Q UE F E ATU R E S

B Y

D E S I G N

•

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The menu, which is offered for sit-in dining and graband-go, features made-to-order Southeast Asian cuisine, including Thai chicken curry, tofu red curry, fi ecracker pork bowl, chicken satay, create-your-own Banh Mi sandwich, ramen bowl, drunken noodles, Korean tacos, ginger crab wontons, create-your-own rice (jasmine, brown or fried) bowls and lettuce wraps. Other menu items include Sabai salad, shrimp spring rolls, cucumber salad, Korean slaw, green papaya salad, daikon slaw, kimchee and fried pork rolls. Desserts include coconut pecan cookies and ginger molasses cookies.

•

Grab-and-go station cooler offers salads, kimchee, takeout beverages and spring rolls.

•

100,000-BTU wok

PR OJE C T DE TA I L S o pene d: Aug. 18, 2014 in Johnston Hall h o urs o f o per ati o n: 10:30 a.m. – 8 p.m.,

K E Y PL AY E R S unive rsit y o f misso uri-d inin g se r vi ce s: Julaine Kiehn, director of dining services; Nancy Monteer, associate director of dining services; Casey Wendleton, interior designer; Carter Lawson, assistant manager; Syed Hasan, manager; Eric Cartwright, executive chef; Tod Fudge, facilities manager; Michael Wuest, marketing manager.

ar chitect:

International Architects Atelier

inte ri o r d esi gne r : Bakergroup;

Kaitlin Arendsen

f o o d se r vi ce c o nsul t ant: Bakergroup; Jim Sukenik, Mona Milius and Stephanie Occhipinti

ge ne r al c o ntr a ct o r : K&S Associates, Inc. equipme nt d eale r : Servco

Equipment Company

Monday – Friday

PR OJE CT SIZE :

d ail y tr af f ic: 700 students and campus community members

se r ve r y: 1,388 sq. ft.

pay ment a c ce pte d: Dining plans, E.Z. Charge, cash, credit/debit

ave r a ge check: $8 - 9.50/0.8-1 meal, estimated annu al s ale s v o l ume: $940,000, estimated t o t al pr o ject c o st: $3.65 million

se atin g/main e ntr an ce: 3,738 sq. ft. priv ate d inin g se atin g: 307 sq. ft. re str o o ms: 321 sq. ft. culin ar y d eve l o pment kit che n: 661 sq. ft. culin ar y d eve l o pment kit che n se atin g (can be cl o se d o f f): 370 sq. ft.

st af f: 2 manager; 9 assistant manager; 6 fulltime; 35 students

se ats: 180 at community tables, general seating areas, and two private dining rooms

Decorative counters featuring backlit panels and tiled countertop and facade give a seamless presence to the main servery counter.

sabai

the university of missouri, columbia, mo.

Photos courtesy of Bakergoup; photography by Dean Van Dis Photography

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What’s hot on campus

Chris Szymanski, food production chef at Ikenberry Dining Center, prepares food to be donated. Photo credit: Andrew Gleason

Responding to the Community’s Hunger Needs at University of Illinois at Urbana-Champaign Dining Services at University of Illinois at UrbanaChampaign is actively helping to wipe out hunger in its community by harnessing the power of a website that connects agencies with food donators. Under the direction of Dawn Aubrey, Ph.D., MBA, FMP, CEC, CCA, associate director of housing for Dining Services, Dining Services is participating in Zero Percent, an organization that helps to supply food for the needy. On the website, donators post how much food they have to donate and agencies post what they want and when they will pick up. Zero Percent is a two-year-old organization founded by a doctorate student in engineering at UI UrbanaChampaign, Rajesh Karmani. He wondered how food waste could be reduced in a way that would benefit as many people as possible. “USDA estimates between 30 and 50 percent of all food produced is discarded,” the Zero Percent website, zeropercent.us, states. “We believe that zero percent of food should be wasted, and we want to help businesses and nonprofits ma e this dream a reality.”

At UI Urbana-Champaign, six all-you-care-to-eat dining facilities and retail units, as well as catering, provide food donations. Each unit’s manager and food production chef determine what and how much will be donated, and post this information on Zero Percent. They also supervise the food’s packaging and make sure it is ready for pickup at a designated time. “Each agency’s representative signs an agreement when he/she picks up a food donation,” Aubrey says. “The agreement details proper holding and reheating instructions and serves as a hold-harmless agreement. We file the ag eement, so we’re tracking what’s being donated and making sure we have documentation that indicates the agency knows how to handle the food properly.” Before participating in Zero Percent, Dining Services contacted agencies directly. “This required a lot of time and we were limited to giving to a few agencies we had contact with,” Aubrey says. “We didn’t always find enough agencies to take all of our donations. Now we’re dealing with 14 agencies and all of our food is picked up.”

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

H OT W H AT ’ S C A M P U S D I N I N G TO DAY

Due to Dining Services’ operational practices, minimal waste is generated. “With the vast variety of foods we serve in a multi-venue, self-service environment, it is difficult o produce exactly what will be eaten for a large population (with the exception of made-to-order items),” Aubrey says. “Reducing waste to less than 1 percent still yields food that can be donated. For example, if we produce a 2,000-pound entrée, 1 percent, or 20 pounds, is donated.” With 280 donors connecting to 235 agencies, Zero Percent has helped to generate 515,000 meals. Use of this networking tool has helped University of Illinois at UrbanaChampaign to reduce waste and streamline operations all while helping the community. With its reporting tools, safe handling and convenience, the Zero Percent model is one that creates countless value.

(Right) Szymanski weighs and records food to be donated. Tracking is crucial to the success of the food donation program. (Below) Szymanski moves a cart with packaged, dated and labeled food to the loading dock for pick-up by agency volunteers.

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App Connections at Yale University

Responding to the needs of students, faculty and staff, Yale Dining introduced a mobile application six years ago. Users have access to a wide variety of connections, including full menus for “today” and “tomorrow” for each of the 12 Residential Colleges and Commons. An interactive map with retail and residential dining locations also provides hours of operation. Many users particularly like the Residential Dining Hall Occupancy meter, in which red bars indicate that the dining hall is close to capacity, orange bars mean limited seating and green bars indicate there’s plenty of room. Other highlights include dining hall contact information; space to provide real-time feedback for food and service; menu item nutrition information; dietary traits and ingredients; a link to purchase Eli Bucks (a pre-pay dining plan that eliminates the need to carry cash); and a link for 2Go Orders for a sack lunch, a late plate to eat in or take out. “We’ve received incredibly positive feedback and recognition by magazines reviewing college apps,” says Rafi aherian, executive director. “We’ve made improvements along the way to add real-time feedback and other services.” The comprehensive app attracted so much attention that Yale Dining was approached in late 2014 by Ivan Fan,

class of 2014, to become a partner with his mobile app, named Huddlr. This app’s users can track the location of all the dining halls and retail locations where their friends are dining. Huddlr also offers messaging and event creating services that aim to facilitate group gatherings at Yale dining locations. “We started collaborating in the early development stages,” says Adam Millman, director of auxiliary operations and catering operations. “We gave them locations, maps and information about launching.” “We worked with them to fine tune and add features,” says Michael van Emmenes, director of business intelligence and optimization at Yale Dining. “We are pleased to collaborate on projects that help students socialize. The initial design started as an event-based program, so users would know when their friends show up at an event. We helped them work in the dining component.” The app may help Yale Dining by providing population fl w data for each dining location so raw materials can be distributed more proportionately, with the end result being to optimize operations. Huddlr will also share student comments about food preferences.

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“Ultimately, the company that can bundle all the utility and marketing services that our app provides—and the social networking element—will be very successful,” says Taherian. Taherian, Millman and van Emmenes offer advice to others about apps: This generation knows what they want and they want it now. Ask yourself how students are interfacing with dining and how that can be facilitated through technology. Some people don’t want to get on the phone and wait for operators or get online.

Yale Dining gives users information about menus in operations such as KBT Cafe (above) and Evans Hall Cafe (below). Huddlr tells users where their friends are dining.

Lead by Design.

Residential Dining Halls

Retail Cafés

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what’s in a tweet? N U T R I T I O N

Three schools talk about connecting nutrition and social media With social media popularity firmly emented in our culture, the importance of having a presence online has increased more than ever. Students have unlimited access to social media sites at their fingertips, whether it be via their omputer or their phone. As campus dining professionals, it’s important to recognize the need for students to interact with the people behind their food. Students have voiced their desire for more healthy options and more access to nutrition information on campus. In order to communicate with them in real time about what options they have, creativity is key. Using platforms like Facebook, Twitter, Pinterest, and even Instagram can showcase nutrition to students and encourage them to make healthy choices.

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

Purdue University

Stanford University

At Purdue University, Allergy Specialist Carrie Anderson approached her marketing department with an idea to put more effort into showcasing nutrition on social media. Each month she has a specific opic ranging from portion size, to anti-oxidants, to stress and emotional eating, and provides the marketing department with information they can then push out via social media to students, faculty, and staff.

Stanford Dining promotes nutrition week on its campus via social media. Elaine Magee of Stanford Dining developed a Performance Dining Placemat that was used to position plates and healthful beverages and even mindful eating sweets when appropriate. These Performance Dining Plates were showcased on Stanford Dining’s Facebook page. This year, they are adding an Instagram account which combines their Performance Dining program with nutrition week.

“I’m working to offer nutrition education beyond my little table in the dining hall,” Anderson said. “The students learn from things I put out on my nutrition table, but the number of students that visit my table is limited. I want to give all students on campus access to nutrition information and let them know about the healthy choices they can make while dining on campus.” With this new initiative, conversation with students online has flourished t Purdue University. Because of the increase in engagement, the Twitter hashtag #healthyboiler was born. Students can now interact with dining service staff y tweeting @healthyboiler or tagging #healthyboiler in a tweet or photo, allowing Anderson to see her influen e on the student community on campus. “When students tag #healthyboiler in a photo or let me know they are doing something healthy, I enter them in a drawing,” said Anderson. “Each week I announce a winner, and that student receives a healthy boiler t-shirt.”

“Using social media really means our message is getting out to a wide variety of our students,” Magee said. “Social media is a great tool as part of an overall marketing plan.”

College of the Holy Cross At College of the Holy Cross, when using social media to promote nutrition, it’s important to stay up-to-date on current trends and understand what people are looking for. At the College of the Holy Cross, Assistant Director and Nutritionist Kathy Egan reads online newsletters, blog, and searches through social media platforms such as Pinterest and Twitter to keep up with social media best practices. Regardless of the approach, it’s evident that successful dining programs are engaging students outside of their establishments through use of social media. Combine your creativity with a great social media strategy and solid analytics to prove to your leadership that your efforts are paying off.

“To engage students, faculty and staff, we send out tweets or messages on Instagram for specials. We’ve also done ‘surprise’ giveaways that were announced on Facebook, Twitter and Instagram. We give away freebies (water bottles, t-shirts, etc.) to a number of the fir t customers on a specific d y as well.” Kathy Egan College of the Holy Cross

N U T R I T I O N

Farm Fresh.

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C ulin ar y Creations

at demon s trat ion k i tche ns

take center stage Food becomes a top attraction when chefs take center stage to show off their c eative culinary talents and educate onlookers. Culinary teams de-mystify food preparation through the use of basic techniques. Throughout this section, youâ&#x20AC;&#x2122;ll find descriptions of the programs and recipes used at selected culinary demonstration kitchens. Then visit NACUFS.org/cdt/ to get the recipes and chef bios for each school.

By Donna Boss, Contributing Editor, and Lee Chaharyn, Recipe Editor

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Culinary Discovery Series participants can watch the culinary action from their tables and on screens or they can gather closer to the service counter.

University of Missouri’s Culinary Development Kitchen Under the direction of Eric Cartwright, CCC, executive chef for Campus Dining Services at the University of Missouri-Columbia, the Culinary Discovery Series has become a top-billed educational and entertainment event. Held two to fi e times each semester in the Culinary Development Kitchen (CDK) located in Johnston Hall, adjacent to the new Sabai operation, the series showcases culinary talent, educates students about food and food preparation, and inspires the development of new menu items.

“I selected this theme because it reminds me of the foods I ate growing up in rural Virginia,” says Cartwright. The event featured Cartwright’s Grilled Shrimp and Grits with shrimp tossed in olive oil and Cajun seasoning. It is then grilled quickly for one to two minutes. The dish was served over Boursin grits and topped with Andouille cream and garnished with green onions.

“CDK’s intimate space, which was built as part of the Sabai project, allows for personal interaction among chefs and guests, fostering customer engagement and interaction,” says Cartwright. The kitchen is also used for staff t aining, recipe development and special events. Equipment includes a char broiler, refrigeration, two induction burners, a gas range and two convection ovens in a custom island suite. The Culinary Discovery Series chefs determine the schedule of events before each semester begins. Each presenting chef selects a theme and determines the maximum number of guests (9 to 32), the menu, service style and cost (number of dining plan meals). A recent successful event from March 2015 was themed ”Flavors from the South.” Nineteen students attended for a cost of two meals from the dining plan.

Grilled Shrimp and Grits features Cajun flavor and creamy texture.

For Sorghum Glazed Pork Brisket, Cartwright rubbed pork with olive oil, salt and pepper, and grilled it on each side for two to three minutes. He then basted the pork in a mixture of sorghum molasses, bourbon and cayenne pepper and roasted it for fi e to seven minutes. Before serving, he again basted the roasted pork with the glaze.

For more information, see http://dining.missouri.edu/ culinary-discovery-series/ and http://dining.missouri.edu/ past-culinary-discovery-series/.

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Sorghum Glazed Pork Brisket combines the molasses and cayenne pepper into a rich flavor with a tangy bite.

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Other Culinary Discovery Series events have featured Upscale Comfort Foods with Chef Clint Eastin; One Fish, Two Fish with Cartwright; Porkapalooza with guest chef Neel Sahni, the marketing manager for the National Pork Association; Eggs All Day with Chef Brent Mannebach; and Baja Unleashed with Cartwright.

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The event also included Pimento Cheese Fritters with Jalapeno Jelly, a salad of Field Greens, Apples, Pecans, and Smithfield Ham, Hoppinâ&#x20AC;&#x2122; John, Su cotash, Collard Greens and Peanut Butter Pie. You can view recipes for these online at nacufs.org/cdt.

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The Demonstration Station is well equipped to support demonstrations of many types of cuisines.

University of California San Diego’s Demonstration Station in 64 Degrees

Seamlessly blended into the west side of the newly renovated facility, 64 Degrees, the Demonstration Station opens directly into the dining room space. “We bring excitement and knowledge of food to our population,” says Vaughn Vargus, CCA, CEC, ACE, executive chef for Housing, Dining & Hospitality at UCSD. Demonstrations are named Taste Buds, referring to campus resources Vargus and Elizabeth Shaw, MS, RD. The two work together and with various other culinarians to present weekly demonstrations that offer culinary education free of charge to participants. Themed demonstrations feature multi-course offerings at a cost of $15. Approximately 12 to 15 participants attend. Event topics range in scope from dynamic fl vor profiles such as the “ aste of Thai” to health-conscious recipes available in the markets, like the fish ta o demo. Demonstration Station also features customized trainings and programs to staff and members o campus departments. The station’s 25-foot-long cook line contains a prep sink, two-bay fryer, six-burner range, char broiler, griddle, wok, double-stack convection oven and full-size refrigerator.

Vargus and Shaw pay attention to taste and nutrition for recipe development, and during demonstrations.

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Shaw serves students and carefully watches their reactions.

Vargus selected recipes to share with Campus Dining Today that meets the feature demonstrationâ&#x20AC;&#x2122;s theme and goals, including wellness awareness, culinary lessons on fl vor pairings and basic knife work. The Thai Spring Roll combines thin vermicelli rice noodles, Thai basil, bean sprouts, cucumber, carrots, coriander and onions, and is rolled into dried rice wrappers. The dipping sauce brings together soy sauce, rice vinegar, fish sau e, brown sugar, garlic, and green or red chili for a slight bite to the recipe. Vargas also selected Thai Sticky Rice with Mango Dessert, a recipe with the rice, coconut milk, palm or brown sugar, and salt. A mound of sticky rice is plated with a half mango topped with a sprig of mint or basil.

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Shaw selected Thai Taco Salad, submitted by Theresa Vu, a UCSD student, which combines tofu with chili powder, bell pepper, onion, garlic, oil, and salt and pepper to taste. The garnish of lettuce, tortilla chips, guacamole and lime adds a perky combination of textures to the dish.

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You can view each of these recipes online at nacufs.org/cdt.

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McElroy on center stage gives a cooking demonstration for students in Studio 40.

Studio 40 at Washington University in St. Louis Studio 40 at Washington University in St. Louis gives students, faculty and staff a hands-on opportunity to experience the creativity of campus chefs while increasing their exposure to a variety of fresh, local ingredients and different cuisines. “Everything is prepared with fl vor and nutrition in mind,” says Patrick McElroy, campus executive chef with Bon Appetit Management Company, the university’s foodservice provider. “The chefs use events to educate students about our dedication to eating fresh, sustainably, and in a socially responsible manner.” Participants at Studio 40 take themed cooking classes, enjoy intimate gatherings with friends and participate in a formal chef’s table. Events focus on everything from healthy eating to pastry creations. Dine with the Dietitian is a monthly cooking class in which Sara Cox, research and development chef, partners with Connie Diekman, M.Ed., RD, LD, FADA, director of university nutrition. They present 17 students with a nutrition-themed cooking demonstration and dinner. Past themes include: “Foods for Your Heart,” “Lose the Sodium, Keep the Flavor” and “In Balance: Creating a Balance Plate at Every Meal.” The students watch as Cox prepares the various components and Diekman explains how preparation techniques, and use of ingredients, support the theme.

Once the food is prepared, students dine with Diekman and discuss how this theme can fit in o their everyday dining habits. Washington University faculty and staff also use tudio 40 to bring their teams together for team building and learning about the diverse cultures represented by the student population they serve. Equipment in the demonstration kitchen includes a reachin refrigerator, eight-burner range with a convection oven beneath, a steamer, a single-stack convection oven and a fi e-gallon steam-jacketed kettle. McElroy and Cox selected recipes to share with Campus Dining Today from Cox’s class, “Dine with the Dietitian,” which was requested by a resident advisor group. The event featured Indian Spice Caulifl wer, which combined flo ets with olive oil and a savory blend of black and yellow mustard seeds, curry powder, paprika, turmeric, ginger, salt, raisins, shallots, lemon juice, fresh dill fronds and red bell peppers. They also prepared Roasted Trout with Arugula and Fennel Salad combined with Charred Scallion Vinaigrette, scallions, canola and olive oil blend, mustard, honey and white vinegar.

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The Pistachio Almond Cake was a light yet fl vor-satisfying treat to end the meal. The following classes are examples of the types of classes held in Studio 40, which are not part of the Dine with the Dietitian series: Get Your Roll On (sushi) with McElroy; How to Boil Water (cooking basics) with Tom Martoccio, executive sous chef; Viva Las Vegan with Cox; Haunted Dinner with Mike Healy, chef; Knock. Knock. Gnocchi with David Rushing, executive chef; Time for Tapas with Hayes Green, executive chef; and Procrasti-baking Made Easy with Starr Murphy, chef. Classes are usually one hour and cost $8.50 to $9. For more information visit: www.diningservices.wustl.edu.

(Above) The Pistachio Almond Cake is a flavor-satisfying treat to end a meal. (Below) Indian Spice Cauliflower exemplifies a nutritious,healthful vegetable dish.

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Each gluten-free item is packaged and labeled with a logo so these products stand out from others served.

Gluten-Free Bakery/Demo Kitchen at University of Connecticut The University of Connecticut (UConn), Department of Dining Services is the fir t college or university to open a gluten-free bakery/demo kitchen on campus. The kitchen supplies freshly baked products such as brownies, cookies, crispy rice treats, muffins, c es and pies to the residential dining halls, retail operations and catering. “Our space will also be used as a teaching kitchen where the public can come for gluten-free baking classes,” says Robert Landolphi, manager of culinary development. The bakery resides on the second floor of rumbull Sousa, a residence hall. Through two windows, students and other passersby can watch the bakers and pastry chefs preparing gluten-free specialties on a daily basis. The kitchen occupies about 1,000 square feet and includes a double-stacked convection oven, 30-quart mixer, microwave oven, three-base sink, upright refrigerator and freezer, a stainless steel worktable, a prep sink, wrapping machine for logoed bags, racks, and a storage room for flours and sugars “To have a kichen strictly for gluten-free is a dream come true because we don’t have to worry about cross-contamination,” Landolphi says. “We’ve long offered gluten free brownies and cookies packaged by manufacturers. Now students can see products made by our bakery.”

Each week, the staff, which includes one pastry chef and one student worker, prepares approximately 1,500 brownies, 1,000 chocolate chip cookies, 600 sugar cookies, 600 rice bars, and several hundreds of blueberry and cranberry muffins and special vent cakes to order. Landolphi says, “We may eventually bake high-end desserts for catering and a downtown restaurant, as well as dinner. We have to take baby steps fir t.” After baking and packaging, goods are transported by truck three days a week to a central warehouse, and staff distribute the goods to various units. Units pick up all the food and supplies they need from the central warehouse. Landolphi shared two recipes with Campus Dining Today: Gluten-Free Salted Caramel Brownies and Gluten-Free Vanilla Angel Food Cake with Berry Compote. Both can be viewed at nacufs.org/cdt.

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(Above) Vanilla Angel Food Cake with Berry Compote is one of Landolphiâ&#x20AC;&#x2122;s specialties. (Below) Landolphi whips up a batch of Gluten-Free Salted Caramel Brownies.

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A Pinnacle Product for Every Student Body

From the dining hall to the convenience store, Pinnacle’s family of products has a solution for every campus food service venue.

The early risers… Aunt Jemima® and Lender’s® kick-start the day with wholesome waffles, French toast, pancakes, bagels and more.

The healthy eaters… Birds Eye® offers superior quality vegetable blends and innovative menu ideas to keep students coming back for more.

The all-day snackers… Aunt Jemima® Individually Wrapped Mini Pancakes and Lender’s® Individually Wrapped Bagels are perfect for convenience stores and grab & go.

And so much more…

For more information, call 866-816-7313 or visit foodservice.pinnaclefoods.com.

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sweet social media, foodservice and ROI metrics

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tweet talk:

TWEET TALK: SWEET SOCIAL MEDIA, FOODSERVICE AND ROI METRICS F E AT U R E

By Rachel Williams

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Success can be defined in a lot of ays. Are you looking to drive traffic o your dining services website? To your c-store, restaurant or food truck? To talk with your students, faculty and staff onlin ? It’s important to understand your objective before putting the time into developing content, so that you can remain disciplined in your approach to social media. To be successful, you must fir t start with a plan. This helps you to be organized with your strategy. You’ll understand who your audience is, the kind of content that they want to see, the conversations you want to develop, and how you will measure your success. By combining each of these, you’ll have developed a plan that will help your dining services program to shine.

Take your content to the next level by applying social analytics. In and of itself, one metric doesn’t mean much. However, when you chart its history, it can be a powerful tool to measure your performance. For example, reporting on the number of retweets you had this month is great, but try charting your retweets over time to measure the success of your content strategy. You’ll be able to determine the best times to post, and the kinds of content your students and faculty are interested in by analyzing this metric.

Applying the data: Over the past three months, you tweeted pictures of menu items, “overheard at dining services” blurbs from students and nutrition articles. By charting the number of retweets each kind of content had over the three-month period, you can tell what your customers were most interested in reading.

Align Your Analytics with Your Business Objectives to Develop Key Performance Indicators

Objective: Innovate Measure influen e, impact and topic trends of your dining services social media program by using tools such as klout.com and kred.com.

Objective: Conversation with students, faculty and staff Conversation rate: number of conversations per post Amplific tion rate: number of times a post is shared Applause rate: number of times a post is liked

If your objective is to promote advocacy or innovation on campus, try measuring influen e, impact and topic trends. Use a tool such as Klout (klout.com) to measure your social influen e online. Choose the topic you are trying to be influential about and moni or your progress and influen e in that space. Try Kred (kred.com) to determine the topics and spaces you actually influen e. Each of these tools uses a statistical model to measure what may have been previously thought unmeasurable. They add perspective to your digital presence, and your leadership will enjoy seeing that their campus dining services program is a thought leader. If your objective is to provide support to your audience, then measure repeat contact rate (total contacts / total issues), resolution time (average in a spreadsheet) and satisfaction score (survey after resolution). This will be most effective with paid customer relationship management and knowledgebase solutions. However, you can start tracking support issues seen through social media and log the process with a spreadsheet for a simple solution.

Objective: Customer service Repeat contact rate: total contacts / total issues Resolution time: length of time it takes to resolve a question or an issue Satisfaction score: measurement of how successful your resolution is perceived as by customers, most often based on survey data

Now get out there and publish! Social media is about so much more than creating a profile and hoping people “like” it. It’s about developing a plan, following it, measuring and repeating. This model of success, while important to social media, is one that can certainly be used throughout business when taking a holistic and strategic approach to develop relationships with customers.

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If your objective is to have better dialog with your students, faculty and staff, try measuring engagement. You can analyze metrics such as conversation rate (conversations per post), amplific tion rate (how many times a post is shared) and applause rate (how many times a post is liked) to look at the overall engagement of your audience. Chart these metrics over time, look at them in relation to a campaign, or categorize your content and compare with these metrics to determine your most effective material. This will help you to better understand what kinds of content to continue generating. You can also begin looking at the averages of these metrics over time to begin developing benchmarks to determine success.

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We’ve already established the importance of starting with an objective. So what’s your objective in social media? Dialog? Promoting advocacy? Support? Innovation? Information? Develop a regular system of measurement that you can use to monitor your social media program’s success and share with stakeholders. When your collegiate leadership sees how you can prove the success of your efforts, it makes your dining program’s team stand out and shine.

From the opening Theodore W. Minah dinner and awards ceremony through the Loyal E. Horton Dining Awards luncheon and the closing event at the Indiana State Museum, your taste buds will be tantalized and your senses will be engaged in every culinary offering. The dynamic speaker lineup includes internationally recognized graffiti art t Erik Wahl, Indianapolis racing legend Derek Daly and wine and food expert, Peter D’Souza. We look forward to seeing you in Indianapolis this year.

Learn more and register online at

NACUFS.org/conference

The NACUFS Board of Directors recently reaffirmed their ommitment to diversity and inclusivity. To read the NACUFS diversity and inclusivity policy, visit n ac u f s .o rg /cd t

2015 National Conference Committee

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Join us this July in Indianapolis, and get ready to FUEL UP for the 2015 NACUFS National Conference. The conference gives you an opportunity to learn about upcoming trends, share great ideas and experiences, meet new colleagues, and connect with good friends, while being surrounded by the leaders and influen ers of the collegiate foodservice industry. NACUFS provides great resources, education and networking opportunities which allow you, your staff, your students and your overall institution to benefit f om the things you’ll learn while you’re in Indianapolis.

2015 NATIONAL CONFERENCE COMMITTEE Liz Poore, Chair

C O N F E R E N C E

COLORADO STATE UNIVERSITY

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Audio-Visual

Sara Eberle UNIVERSITY OF NORTH E RN IOWA

Culinary Challenge

Jason Reynolds BA L L STATE UNIVE RSITY

Dining Awards

Lisa Krausman UNIVERSITY OF NORTH E RN IOWA

Education – General Sessions

Ann Thies, Vice Chair

UNIVERSITY OF WISCONSIN-STOUT

Registration/Volunteers/Headquarters Nancy Monteer UNIVERSITY OF MISSOURI

Showcase

Daniel Crimmins PURDUE UNIVERSITY

Special Arrangements Tom Coleman PURDUE UNIVERSITY

Ann Thies UNIVERSITY OF W ISCO NSIN-STOUT

Jill Irvin UNIVERSITY OF IOWA

Education – Interest Sessions

Sponsorship

Joie Schoonover UNIVERSITY OF W ISCO NSIN-MADISON

Jon Lewis BALL STATE UNIVERSITY

Food and Beverage

Treasurer

Lori Helmer FER RIS STATE UNIVERSITY

John Glon UNIVERSITY OF NOTRE DAME

Industry

National Conference Project Manager

Nancy Lane SA NDSTONE GRO UP LAKESIDE-MULTITERIA

Marketing

Missy Schrader KA NSAS STATE UNIVE RSITY

Protocol

Sister Maureen Schrimpe UNIVERSITY OF M ARYLAND

Sandy Smith NACUFS

2. Learn from our business partners 3. Explore new technology 4. M eet your peers from other campuses 5. Discover new ideas to implement on your campus 6. Network with colleagues and learn about their successes 7. Recognize and support your colleagues on a national level

PROGRAM DESCRIPTION For the fir t time, NACUFS is offering a pre-conference focused on topics and best practices for institutions new to contracted foodservice partnerships as well as institutions experienced with managing foodservice contracts. This one day program includes a variety of sessions, group discussions and networking opportunities scheduled throughout the day. Managing a foodservice contract can be complex. Join your peers at the Contract Administrators Workshop during the 2015 NACUFS National Conference to learn best practices that will help you effectively manage the contracts on your campus. After you experience the pre-conference workshop, stay for the rest of the week to network with your colleagues, gather new resources and learn about trends you can bring back to your campus. There are limited seats, so register soon! Registration closes June 12.

8. L earn more about what the top dining programs are doing across the country 9. E njoy fellowship and fine dining a we recognize our member schools and individuals 10. Experience vibrant Indianapolis, along with some of the 26 million visitors expected this year

WEDNESDAY, JULY 22 8:00AM - 8:15AM

Welcome from Planning Team

8:15AM - 9:45AM

Session 1: Effective Contract Management: The Need for Transparent Integrity

9 :45AM - 10:45AM

Session 2: Hiring Third Party Vendors to Audit your Operations for Contract Compliance

10 :45AM - 11:15AM

Session 3: Engaging your Contractor to Become Part of the University Community

11:15AM - 12:15PM Networking Break

12 :15PM - 1:15PM Lunch

1:15PM - 2:45PM

Session 4: Marketing: Sharing the Role and Protecting your Brand

2 :45PM - 3:00PM Closing Remarks

Learn more and register online at WWW.NACUFS.ORG/ PRECON

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1. K eep up with trends in the food industry

Contract Administrators Pre-Conference Workshop

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TO P 10 R EASONS TO ATTEND TH E N AC UFS NAT ION AL CONF ERE NCE

What you’ll experience at the 2015 National Conference C O N F E R E N C E

T H E ODO RE W. MINAH DISTINGUISHED SERVICE AWARD CEREMONY A great way to kick off the onference, this award ceremony and dinner allows you to reconnect with old friends, meet new colleagues and celebrate a NACUFS member who has contributed to the association for many years.

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CULINARY CH ALLENGE This live-action, engaging and fast-paced event showcases six talented chefs from across the country in a head-to-head battle using the required ingredient of buffalo flank teak. See how chefs from colleges and universities are setting trends and going beyond the traditional way of food preparation. Don’t forget to cheer on your favorite chef! EDUCATION SE SSIO NS The national conference is one of the best places to learn about new and different training techniques, marketing tools, upcoming food crazes and so much more. You and your staff can benefit om our educational interest sessions facillitated by NACUFS members and take exciting information back home to implement on your campus. FEATURED SE SSIO NS Rediscover your creative genius with Erik Wahl and learn how to let go of traditional thought patterns in your workplace. Challenge the day-to-day and show your students that you’re cutting edge when it comes to dining on campus. Join Chef Gerry Ludwig as he highlights the best and brightest new commercial concepts in a variety of segments, including full-service casual venues, sandwich shops and other operations. Choose from two dynamic speakers, Derek Daly, Indianapolis racing legend, or Peter D’Souza from the University of Wisconsin-Stout, and learn about new skills and interesting experiences you can share with your staff. You’ll also hear from Phyllis Braxton, M.Ed., on cutting edge ways to lead your team. SH OWCASE Meet our industry members, check out the future of collegiate foodservice and express your needs at our two-day vendor showcase. Keep up with innovative new trends and figu e out how you can satisfy the needs of your students, faculty and staff with an ar ay of products from more than 300 vendors. LOYAL E. H ORTO N DINING AWARDS LUNCH Honor excellence in collegiate dining at the Loyal E. Horton Dining Awards luncheon. Winners in six categories will be recognized and their entries on display throughout the entire conference so you can get fresh and new ideas to take back to your campus.

Learn more and register online at WWW.NACUFS.ORG/ PRECON

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C O N F E R E N C E

The mayor of the city of Indianpolis invites you to experience all the city has to offer! April 10, 2015

C O N F E R E N C E

On behalf of the City of Indianapolis, we look forward to welcoming you in July to your 2015 National Conference.

Indianapolis is a vibrant destination that will offer a rich environment for you to network with colleagues, discover innovative ideas and have fun. We have recently invested more than $3 billion in tourism-related infrastructure, and I am confident these o erings, combined with our extensive cultural amenities and high level of service, will ensure that you have a fir t-rate experience.

On behalf of our 75,000 hospitality professionals who welcome over 26 million visitors annually, we stand ready to welcome you with open arms. We look forward to ensuring you have a successful and enjoyable conference and a wonderful time in our great city. Best regards,

Gregory A. Ballard Mayor City of Indianapolis

TO D I ED

The NACUFS Board of Directors recently reaffirmed the commitment to diversity and inclusivity. To read the NACUFS diversity and adversity policy, visit nacufs.org/cdt

RSITY VE

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I offer a special and personal assurance to you that Indianapolis remains an open, welcoming and inclusive city. For decades, our city has been known for extending Hoosier Hospitality to all, and we are excited to extend that warm welcome to your talented group of professionals dedicated to improving the lives of students at our colleges and universities.Our welcoming and inclusive nature will not change due to the passing of recent legislation in the State of Indiana. We are a diverse city, and I want everyone who visits and lives in Indianapolis to feel comfortable here.

Our city is full of top attractions, world-class performing arts, restaurants for all tastes and an array of shopping options that can be found throughout downtown and in our eclectic cultural districts. Many of these amenities, as well as 250 acres of green space and museums in White River State Park, are within walking distance of your hotels.

DICAT DE

To the National Association of College & University Food Services:

Through our partnerships with carefully chosen producers, Epicurean Group is proud to serve the freshest ingredients and finest artisan products in our restaurants and cafés. Like Marcus Benedetti, President/CEO of Clover Stornetta, we’re committed to supporting local family farmers and healthy, sustainable food. Epicurean Group is … fresh. honest. local.

NACUFS Fall 2015 Webinar Line-Up:

Taste of the Institutes

Introduction to Social Media for Marketing and Customer Service Tuesday, Oct. 6, 2015, 4 p.m.-5 p.m. EST

Social media is a general term describing websites that connect individuals and allow users to create their own content. This webinar will focus on popular and effective social media tools such as Twitter and Facebook that allow quick and two-way communication with your students. This topic is covered in the Marketing Institute.

Your Role as an Effective Supervisor Tuesday, Oct. 20, 2015, 4 p.m.-5 p.m. EST This webinar will present and discuss four key functions of an effective supervisor – planning, organizing, delegating and feedback. This webinar is designed for new supervisors or supervisors who want to review and assess their current skills. Employee motivation will be discussed too! This is a new lecture that ties to topics covered in the Human Resources and Leadership institutes.

Develop a Food Service Training Program Tuesday, Nov. 3, 2015, 4 p.m.-5 p.m. EST If you are creating or updating a training program for your food service staff, this webinar will introduce you to the four necessary documents you need to have on hand: a job description, an individual training plan, a task list and an assessment. This topic is covered in the Human Resources Institute.

Providing Employee Feedback Tuesday, Nov. 17, 2015, 4 p.m.-5 p.m. EST

If you supervise others in your foodservice operations, you know the importance of giving timely and effective feedback. This webinar will demonstrate the different kinds of feedback—negative feedback, positive feedback, negative feedforward and positive feedforward—and explain when to use them. This topic is covered in the Human Resources institute.

Learn more at nacufs.org/webinars

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select one or more webinars that meet your team’s interests and learning needs. Each webinar is one-hour long, and will include handouts and time for questions.

E D U C AT I O N

In response to member feedback, NACUFS introduces four new online lectures that highlight topics covered in our NACUFS Institutes. Review these popular topics and

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Candidate FOR PRESIDENT

Amy D. Beckstrom What do you hope to accomplish as president? What an exciting time for NACUFS! I am truly grateful for the opportunity to be part of the future of NACUFS as we implement our new strategic plan that was recently completed by dedicated volunteers. As president-elect, I will support the current president by leading as a team to ensure the plan is executed. I will work closely with the board, Governance Work Group, Transition Team and Strategic Planning Committee, as well as our regional volunteers, to ensure our programs and services align with our mission statement “To support and promote excellence in collegiate dining.”

• In 2013 I served as the conference co-chair for the national conference in Minneapolis, Minn., working with an experienced and talented committee to host a memorable national conference.

As president-elect I will ensure our members and volunteers are empowered to be successful and accountable, both in their workplace as well as a NACUFS volunteer. I will continue to develop and foster One NACUFS by supporting our new mission that respects our strong history, while moving down a new path that provides remarkable value to our members and strengthens our continuity through collaboration and teamwork.

What are your most significant contributions to NACUFS?

• Over 30 years in noncommercial foodservice; the past 11 years at the University of Colorado Boulder.

• Currently provide leadership for Housing & Dining Services’ dining, retail and catering programs; $45 million expense budget.

• Oversee auxiliary operations, which includes CU Conference Services, UPS as well as laundry and vending.

• Served on campus Core Team that developed Housing & Dining Services’ Three-Year Strategic Plan for 2014–2017 at the University of Colorado, utilizing the Service Performance Excellence Model, which is focused on an outcome of generating the maximum level of value possible.

During this term as Secretary/Treasurer I have accomplished the following:

• My involvement in NACUFS Strategic Planning efforts and being part of setting the path toward excellence in the collegiate dining setting.

• In 2008, I participated in the NACUFS Visioning Summit, which gave me the opportunity to provide input into the strategic architecture of NACUFS.

• Became part of the original team of regional Strategic Planning Liaisons that worked collaboratively to link the regional efforts and accomplishments to the NACUFS strategic plan, serving in that role for three years.

Top relevant experience

Candidate

P L AT F O R M

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Rich Neumann What do you hope to accomplish as Secretary/Treasurer? NACUFS is about supporting college and university food service operations and helping them be the best. I am committed to keeping NACUFS strong financially during these challenging times, while serving the best interests of our members and the association. I plan to accomplish these goals by: • Aligning our spending with the new strategic plan. • Working with the Board and the membership as we transition to our new governance structure. • Working with all regional treasurers to provide the necessary support they need to perform their jobs effectively. • Continuing my commitment to fund educational programs such as our institutes, on-line education programs, webinars, seminars, symposiums and pre-conference workshops. Education is vital if we are to be successful. I have served as Secretary/Treasurer during good and bad economic times and have demonstrated that I am committed to keeping NACUFS financially strong. My 24 years of volunteer service further demonstrates my commitment to NACUFS.

What are your most significant contributions to NACUFS? During this term as Secretary/Treasurer I have accomplished the following: • Worked with the regional treasurers providing them with training and support as they go through the fir t-ever regional audits. • Worked with the Board on the new governance model and corresponding bylaws changes that will be needed in order to implement the new governance model. These changes will allow us to focus on our mission of supporting and promoting excellence in collegiate dining and address the risks that face our association. My belief is these changes will result in a

NACUFS that is more responsive to the needs of its membership. • Worked with the finan e committee to update our financial poli y to keep our portfolio strong. Since becoming treasurer in July 2007 our portfolio has grown from $3.4 million to over $4.9 million (as of Feb. 28, 2015).

Top relevant experience • Oversee day-to-day operations of four dining halls and two grab-n-gos serving 8,600 students on a meal plan, $33.1 million expense budget. • Major team player in the development of a six-year business plan for Culinary Services at Ohio University that funded the development of a Culinary Support Center, major renovation of three dining halls and will fund the major renovation of one retail marketplace and one campus Auxiliary Support Building. Total capital renovations funded without borrowing money is $74,631,287. • Major team player in the planning and renovations of four campus operations in the past six years. • Designed meal plan proposals for the new student union, all of which increased revenue to Culinary Services. • Redesigned the financial management of Culinary Services at Ohio University.

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Weâ&#x20AC;&#x2122;re

improving the

[ FOOD ]

science of how

we run

our organization

Last July the membership voted on a new conceptual governance model that is intended to secure NACUFS as a viable and strong organization that serves the changing needs of its members for the next 50 years. This model respects the important role that regions play in NACUFS’ success. Following the July meeting, additional changes were made to the proposed governance model to address concerns members raised in the areas of member voice, nomenclature, roles and responsibilities, and leadership. In essence the exisiting bylaws will be repealed, and a new set of bylaws will be accepted. The board of directors has approved moving forward with a vote by the association membership on the proposed new governance model. This vote will take place at the General Membership Assembly on July 24, 2015. When proposed changes are significant, it is ecommended that an organization’s current bylaws should be replaced with a completely rewritten version, rather than amending the current version line by line. The Bylaws Committee worked closely with NACUFS’ legal counsel prior to presenting this revised set of bylaws to the board of directors and subsequently to you. Details about the governance model and proposed bylaws are available for your review at www.MeatandPotatoes.info. The NACUFS Board of Directors recommends your vote in support of the revised bylaws July 24, 2015 at the General Membership Assembly.

Visit

meatandpotatoes.info for more information!

G OV E R N A N C E

The NACUFS board of directors led the process, supported by two strong teams of members: a governance work group and a strategic planning team comprised of over 40 members with over 400 years of combined experience in NACUFS. These teams consisted of a cross-section of institutional types, sizes, regional representation, and institutional and industry members.

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Two years ago, NACUFS embarked on a significant p ocess of governance review and strategic planning. This process honors the effort and success of the past while taking a careful, deliberate and transparent look to the future. Great organizations recognize the need to plan proactively for the future and adapt to changing environments. We are at a critical moment when it is important to look to the future and explore opportunities for change.

G OV E R N A N C E

“The proposed bylaws changes will be the foundation for a change in NACUFS that has been envisioned by many past and present leaders over the years. The new set of bylaws will update the association’s supreme governing document and enhance our governance structure to continue a long-standing tradition of supporting and promoting excellence in collegiate dining. These bylaws will give us the framework to operate our association as one highly productive system comprised of a Board of Trustees, regions, committees and task forces working together to provide highly valued products and services for our members. Our bylaws will also provide the structure for this association to manage risks associated with operating a non-profit o ganization. I truly believe that it is a must to strengthen the foundation of this remarkable association that was built over 50 years ago to keep up with the time, and change for many more years to come.”

Zia Ahmed

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NACUFS President, Senior Director of Dining Services Ohio State University

“All successful organizations embrace their history and culture, but are willing to grow and change with the times. The proposed bylaws changes represent the very hard work that NACUFS members have come to expect from their leadership team. I applaud the extraordinary efforts of the teams which have carefully crafted positive changes to NACUFS while preserving an organizational culture which we all love and appreciate.”

Byron Drake

NACUFS Continental Region President, Associate Director for Operational Support and Professional Development University of Montana

“The proposed bylaws changes were carefully written by a team of dedicated volunteers who have the Association’s best interest and its members in mind. These changes, modeled after the book, Seven Measures of Success: What Remarkable Associations Do That Others Don’t, are necessary in order to strengthen NACUFS and allow us to become a premier organization. These changes will allow us to focus on our mission of supporting and promoting excellence in collegiate dining and address the risks that face our Association. My belief is these changes will result in a NACUFS that is more responsive to the needs of its membership.”

Rich Neumann NACUFS Secretary/Treasurer, Director of Culinary Services Ohio University

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“To quote an esteemed colleague, ‘Change is hard…Progress is good.’ As many know, there comes a time at every institution when a hardlook evaluation is given to a facility to see if it’s providing the best service to the customers, in the most efficient mann , while meeting health code. NACUFS is no different. In order to meet the growing needs of the membership for quality products and services, to protect the association’s legal and financial in erests, and to improve the association’s overall performance, NACUFS is building a new model. It’s not to say the old model didn’t serve the association well, but after a while, you can’t keep patching the holes. The new model is the proposed bylaw revisions, being presented to the general membership in July 2015. Change is hard… A thorough transition plan and encompassing strategic plan will help to smooth the way during the change. Progress is good…”

NACUFS Southern Region President University of Georgia

“Ray Kroc said ,‘When you’re green you’re growing. When you’re ripe, you rot.’ NACUFS is a mature organization, but we are still growing and evolving, changing to fit the times and meet the needs of today’s members as well as tomorrow’s customers. We’ve been the fortunate beneficiaries of ma y years of support and commitment from volunteer members and professional staff who h ve guided us well. The bylaws changes build on that solid foundation and position us for the challenges and opportunities of the future.”

Patti Klos

NACUFS Northeast Region President Director, Dining & Business Services Tufts University

“Change is good! Even change just for the sake of change mixes up the routine and forces us to try something different or look at the same old thing in a radically new way. Change forces us to think critically, be open to new possibilities and evaluate ‘Can we be even better?’ Now change with a purpose adds drive, direction and passion to our determination and goals. Every day I walk my operations and evaluate the productivity, execution and perceived value. I constantly adjust the operation if there is the possibility that it can be better. Effective structure, systems and organization along with the consistent quality efforts of our dedicated employees—this keeps all of our operations running smoothly. This is true for NACUFS governance also. The review of governance and modific tion of the bylaws represent leadership’s effort to change, to structure for the future and to construct better effectiveness while achieving the desired results with more support, more cohesive collaboration and less ‘reinventing the wheel’ every time a new set of leaders and volunteers embark on the same or similar tasks. Our mission of supporting and promoting excellence in collegiate dining is intact. The current NACUFS leadership, just like the past leadership, has the best interest and future success of the membership and the association in the forefront of each decision and resulting change, while still addressing legal risk and financial esponsibility. This is why I support this challenging but worthy undertaking.”

Lance Thornton

NACUFS Midwest Region President Director of Dining Services Principia College

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Susan van Gigch

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“Organizational excellence is about change! In our journey to becoming One NACUFS, the governance committee has spent many hours reviewing our current practices and determining how we can become a better organization. After hearing the presentation, we all realized there is a need for change. I fully support the proposed bylaws as they solidify the changes that we voted on at the last GMA. Change can be challenging for some but it is necessary as we continue our journey toward One NACUFS!”

Michelle Moss,

FMP

NACUFS Mid-Atlantic President Dining Services Training Manger Villanova University

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“NACUFS and the leadership of today and tomorrow are charged with the responsibility to consistently protect and continually improve the association’s business model. As part of that process, the proposed bylaws will aid us all in solidifying the success of the association for years to come. Those involved with this grueling process have written the bylaws from scratch, taking great care in the selection of each word, paragraph and section of the document to assure that the personality, as well as the financial responsibility of the association, is protected. I personally support the proposed bylaws changes.”

Rob Geile

NACUFS Industry Advisory Council Chair Ali Group North America “As NACUFS today, we stand on the shoulders of giants, gazing into the future of collegiate dining. The proposed bylaws are the next step in the growth and maturation of the association that builds upon the foundation already established. NACUFS will create value and cultivate pathways to leadership that will result in the continued elevation of our industry.”

Dawn Aubrey Ph.D., MBA, FMP, CEC, CCA Associate Director of Housing for Dining University of Illinois at Urbana-Champaign

“I support the bylaws revision because I have great respect for the inclusive and transparent process that has been in place since NACUFS began this journey. Using the principles outlined in the book, Seven Measures of Success: What Remarkable Associations Do That Others Don’t and The Eight-step Process of Successful Change identified in John Kotter’s Our Iceberg is Melting, the Board, the Governance Work Group and the Bylaws Committee have created a structure, supported by a revised set of bylaws, that will allow NACUFS to better manage legal and financial risks and mo e effectively deliver the products and services that our members want. I am very excited for NACUFS’ bright future.”

Mark S. LoParco NACUFS Past President Director University of Montana Dining

NACUFS At-Large Director Executive Director, Auxiliary Enterprises University of Massachusetts Amherst

“Greek philosopher Heraclitus said, ‘There is nothing permanent except change.’ The discussions and decisions of the past two years are focused around change because it is vital. Hundreds of hours have been dedicated to this process because it is overdue. NACUFS will grow from this change and the changes of the future.”

Peter Curry

Pacific egion President University of California, Santa Cruz “As NACUFS continues to flourish in an ever-changing world I believe and whole-heartily support the proposed bylaws changes. My 26 years in this association and as a past regional president have afforded me the opportunity to participate in many strategic planning exercises, and I am constantly amazed at the strong commitment and leadership this association continues to develop. The BOD and transition planning team have looked at every possible scenario and answered all the questions brought forth by the membership in an enlightened and timely manner. They have given it their best work, and by your support of these changes you would be part of the biggest change to come in the future, and that is One NACUFS!”

Liz Poore

2015 Co-Chair National Conference Committee Director of Dining Colorado State University

“I want to thank NACUFS for having me as the fir t guest director from outside your industry. I was approached because of my experience involving governance changes and strategic planning for associations. I have been and continue to be impressed with the level of expertise and commitment of members of the NACUFS board and the Governance workgroup. These Board has worked tirelessly on your behalf to take your association from good to great. Their dedication to a nimble and responsive NACUFS that meets member needs to be strong food service professionals while providing meaningful volunteer opportunities is commendable. Their work has resulted in proposed governance changes that will empower your Board to be more sophisticated and strategic in their work for you and the association. Thank you again for allowing me to be part of this great process.”

Christine Berro NACUFS Guest Director

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Ken Toong

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“I wholeheartedly support the proposed bylaws changes. It is long overdue and time for change, in my opinion. The new bylaws will not only support the mission of NACUFS to promote excellence in collegiate dining, but they will also provide us a foundation and framework to become One NACUFS family. The one we all strive for and are proud to be a part of — the ‘Best in Class’ organization with excellent member value and services, for many years to come.”

NACUFS calendar N AC U F S C A L A N D A R

MAY 2015

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16 17 31

Midwest Sub-Regional, Chicago-Chinatown Food Tour National Restaurant Association Reception, Chicago, Ill. Deadline: Salary Benchmarking Survey

JUNE 2015 1-6 7-12 12 14-19 19 22-27 24-25 26

Foodservice Management Institute, Buffalo, N.Y. Planning Institute, Austin, Minn. Deadline: National Conference Registration Leadership Institute, Solon, Ohio Results Available: Operating Performance Benchmarking Survey Human Resources Institute, Bloomington, Minn. Pacific Sub- egional Wellness and Marketing Summit Results Available: Salary Benchmarking Survey

JULY 2015 22 22-25 30

Contract Administrators Pre-Conference Workshop, Indianapolis, Ind. National Conference, Indianapolis, Ind. Launch: National Conference Survey

AUGUST 2015 10 15

Launch: Customer Satisfaction Benchmarking Survey Deadline: National Conference Survey

SEPTEMBER 2015 1 25 25

Deadline: Customer Service Institute applications Deadline: Customer Satisfaction Benchmarking Survey sign up Deadline: Showcase Priority Point Booth Selection

OCTOBER 2015 1 5-9 6 20

Deadline: Winter Institute applications Customer Service Institute, St. Louis, MO Fall Webinar: Introduction to Social Media for Marketing and Customer Serivce Fall Webinar: Your Role as an Effective Supervisor

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