NACUFS 2016 National Conference Registration Book by NACUFS

™

July 13-16, 2016 Anaheim, California

NACUFS 2016 National Conference Registration Guide

“After every NACUFS national conference, I’m even more inspired to continue building a foundation with my gift of service for today’s students, my colleagues, and future generations. No matter where you are in your professional journey, this is the premier event for campus dining professionals.” ~Dawn Aubrey, Associate Director of University Housing for Dining Services University of Illinois at Urbana-Champaign NACUFS Board of Trustees President (2015-2016) VISIT: www.NACUFS.org/2016 FOR THE LATEST CONFERENCE UPDATES. 1

Welcome to Anaheim, SoCal, and the Pacific Region The 2016 National Conference Committee invites you to Imagine, Discover, and Explore Anaheim and all the city and our conference have to offer.

MARK YOUR CALENDAR NOW FOR JULY 13-16 AND JOIN US AT THE NACUFS 2016 NATIONAL CONFERENCE!

Participate in sessions that will invigorate your dining operations.

Our education team has developed a program of general session speakers to inspire, motivate, and provide you with information that you can put to use in your operations. From Chef Jeff Henderson to Food Humorist Robert Rosenthal, we’re sure the “Wow” factor will be high. Our Super Sessions will include a program by the Culinary Institute of America on Menus of Change and another by Disney about the magic of concept creation and guest services. We’ll be offering four “nuts and bolts” tracks of interest sessions to help you focus your personal conference scheduling: culinary and nutrition; training and human resources; operations, administration, and planning; and sales, marketing, and communication. The theme in our conference cuisine has been developed to highlight local, fresh, and healthy ingredients in a creative and delicious way. Our culinary team has worked hard to come up with a menu that will be tasty, attractive, nutritious, and interesting so that it will be an educational experience in and of itself. So please, come hungry. Along with tried and true events like the Theodore W. Minah Award dinner, the Culinary Challenge, a vast showcase at the Anaheim Convention Center, and Club NACUFS, we’ve also planned an unforgettable closing event at Disney California Adventure® on Saturday night. You’ll be able to play, ride, eat, and socialize from four in the afternoon until closing. So at the very least, prepare to be enlightened and entertained by our education program. Feast and be amazed by our food and beverage offerings, and navigate our networking opportunities to engage with your peers and friends. You get the IDEA. Russ Meyer NACUFS 2016 National Conference Chair

Engage with foodservice peers and industry experts at the many networking opportunities

Meet NACUFS industry members and prepare your upcoming budget with new products at the Conference Showcase

CONFERENCE AGENDA

REGISTRATION FEE!

Note: Times and events are subject to change. All events take place at the Anaheim Marriott unless otherwise noted.

Early Bird Rates (Discount Deadline May 27) Member $ 630 Non-Member $ 1,030 Regular Conference Registration Member $ 820 Non-Member $ 1,220 Daily Rates Early Bird $ 265 per day Regular $ 295 per day

Wednesday, July 13 11:00 a.m. – 4:00 p.m. 3:15 p.m. – 4:30 p.m. 6:00 p.m. – 7:00 p.m. 7:00 p.m. – 9:30 p.m. Thursday, July 14 7:30 a.m. – 8:30 a.m. 8:45 a.m. – 10:30 a.m. 10:50 a.m. – 12:20 p.m. 10:50 a.m. – 12:20 p.m. 12:30 p.m. – 4:30 p.m. 5:00 p.m. – 7:00 p.m. 5:00 p.m. – 7:00 p.m. Friday, July 15 7:30 a.m. – 8:45 a.m. 9:00 a.m. – 10:30 a.m. 10:45 a.m. – 1:45 p.m. 2:00 p.m. – 3:00 p.m. 3:20 p.m. – 4:20 p.m. 4:45 p.m. – 6:00 p.m. 9:00 p.m. – 11:00 p.m. Saturday, July 16 7:30 a.m. – 8:00 a.m. 8:15 a.m. – 9:15 a.m. 9:35 a.m. – 10:35 a.m. 10:50 a.m. – 12:50 p.m. 1:00 p.m. – 2:30 p.m. 6:00 p.m. – 8:00 p.m.

NACUFS Café First-Time Conference Attendees Orientation Theodore W. Minah Reception Theodore W. Minah Dinner and Award Presentation Awards Breakfast General Session: Chef Jeff Henderson Super Session: Disney Concepts Super Session: CIA – Menus of Change Panel Showcase at the Anaheim Convention Center — more than 430 exhibitor booths Culinary Challenge Industry Appreciation Reception Regional Breakfasts General Session: Robert Rosenthal Showcase at the Anaheim Convention Center — more than 430 exhibitor booths Interest Sessions & Member Forums Interest Sessions & Member Forums General Membership Assembly Club NACUFS Continental Breakfast Interest Sessions & Member Forums Interest Sessions & Member Forums General Session Loyal E. Horton Dining Awards Luncheon Closing Event at Disney California Adventure® Studio 17

TOP TEN REASONS TO ATTEND THE NACUFS 2016 NATIONAL CONFERENCE 1. Keep up with trends in the foodservice industry 2. Learn from our business partners 3. Explore new technology 4. Meet new foodservice professionals from other campuses 5. Discover new ideas to implement back at your campus 6. Network with your peers and learn about their successes 7. Get inspired by experiencing beautiful SoCal 8. Recognize and support your colleagues on a national level 9. Learn more about what the top dining programs are doing across the country 10. Enjoy fellowship and food at our closing night event

VISIT: www.NACUFS.org/2016 FOR THE LATEST CONFERENCE UPDATES. 3

NACUFS 2016 NATIONAL CONFERENCE GENERAL SESSIONS

Thursday, July 14 • If You Can See It, You Can Be It CHEF JEFF HENDERSON America’s Human Potential Coach Inspirational speaker, best selling author, and TV celebrity, Chef Jeff knows what it feels like to be hungry. He knows what it is to struggle. In this presentation he shares two decades of life lessons that he gained on his redemptive journey from drug dealer to TV celebrity chef to nationally acclaimed speaker. With his 12 inspiring and pragmatic street-smart recipes for success, audiences will discover their hidden business aptitudes, make life-changing decisions, and secure personal and professional success.

Friday, July 15 • A Brief History of the Future of Food ROBERT ROSENTHAL Food Humorist An entertaining look into the food industrial complex and our complex relationship with what we eat, Robert Rosenthal delivers cogent, yet entertaining insights into our culture’s obsession with food. Armed with a professional culinary degree and a standup comedy background, he speaks from experience with authority and humor. Renowned for presenting content with comedy on four continents, Rob developed award-winning ad campaigns for Anheuser-Busch, Heineken, Evian and Absolut…while overeating in 3,000 restaurants around the world. He is the resident “food humorist” at food and drink megasite “The Daily Meal”, who Advertising Age calls “undoubtedly one of the industry’s most colorful characters.”

SUPER SESSIONS: THURSDAY, JULY 14 Attend one of two concurrent Super Sessions presented by industry experts: Culinary Institute of America (CIA) — Menus of Change Join a panel of CIA’s Menus of Change University Research Collaborative (MCURC) participants and NACUFS members for a discussion and case study presentation detailing the work being done by the MCURC. The vision of this group is “to collaborate on research and education in support of culinary-centric, evidence-based food systems innovation within and beyond universities.” This presentation will share the work the collaborative is doing and help you understand how you, as operators, can learn from it. Disney Concepts You won’t want to miss this presentation focused on two strengths of Disney: concept development and customer experience. Disney representatives will share the processes and challenges associated with the development of a new concept and how they ensure the customer experience meets their high expectations.

CULINARY CHALLENGE

Come one, come all to the 16th NACUFS Culinary Challenge. Pans will be sizzling, knives will be moving with speed and precision and competition will be fierce, as the six contestants chosen in regional challenges earlier this year face off and race against the clock in this American Culinary Federation-sanctioned contest. The challenge is classified as a Category W — Customized Wildcard Competition. Individual competitors will have 60 minutes to prepare four portions of an original hot entrée, featuring the mandatory ingredients of edamame, black kale and red rice, to create a nutritionally balanced plate. In addition, the competitors will be judged on two classic knife skills. Three ACF-approved judges will select the winners. Contestants will be judged on the taste of the finished product, the demonstration of cooking skills and culinary techniques, and the practice of organizational skills, including sanitation principles. ACF gold, silver, and bronze medals will be awarded on competition point totals. All participants will receive certificates. Be sure to stop by and cheer for your region’s competitor!

VISIT: www.NACUFS.org/2016 FOR THE LATEST CONFERENCE UPDATES. 5

INTEREST SESSIONS Culinary and Nutrition Track Looking for fresh and nutritious culinary ideas to implement on campus? Struggling to keep up with allergens, nutrition labeling, and ever-increasing student demands for variety? Look to the Culinary and Nutrition Track to learn more about emerging cuisines, food trends, local and organic produce, food safety, menu planning, and nutrition for your campus.

Sales, Marketing, and Communication Track How do branding, merchandising, marketing, and social media intersect and support catering, c-store, and meal plan sales across your campus? How well are you managing promotions and customer service using social media? Join foodservice communicators to learn more about marketing best practices and innovations that work well with today’s college student.

• • • • •

• Engaging with the International Segment • Leveraging Integrated Technologies to Optimize Marketing Results • Social Media Gone Viral: UConn’s Jalapeño Macaroni & Cheese Incident • The State of College Food Service Marketing

Ancient Grains with a Modern Twist Bringing Sustainable Seafood to Campus Diners Choosing Quality Protein for Health & Wellness Imagine Where the Trends Can Take You! Impact of Nutrition Label Usage on Food Selection and Consumption • It’s About the Food: Tips, Tricks and Trends • The Next Big Idea: Sustainably Sourcing Grass-fed Beef with a Global Perspective • Today’s Plate: Changing the Thinking About Menu Diversity

Operations, Administration, and Planning Track Are you involved in gathering data, planning, strategizing, and designing your operation for the future? Sessions in this track cover strategic and master planning, facility planning, financial planning, dining design, and cost containment initiatives. • Anytime Dining? No Way! How Forward Thinking Can Change Your Dining Environment • Build to Business: Tale of Two Food Trucks • Conquering Meal Insecurity • Eco2Go: Reusable Take-out Program • Ethnography of Student Campus Dining Lifecycle • Integrating Sustainability into Facilities Operations • Schedule Rightsizing • Sustainability Best Practices from the University of California • The Future of Contracted Food Services on Campus • Thinking Outside the Box: Maximizing Your Card Readers potential • Writing an Effective Cost Benefit Analysis

Training and Human Resources Track Whether you supervise people at a large or small school, check out the Training and Human Resources Track to find knowledge and tools for recruiting, training, supervising, and retaining your most important resource — your people! You will also find strategies and best practices for improving customer service in all of your campus operations. • Creating a Captivating Culture: Spotlight Your Greatest Asset; the Team Member! • Creating a Culture Based on World-Class Service • Crowdsourcing for Student Recruitment & Development • Dining Services to Support Student Learning and Development • Stanford R&DE Women’s Leadership Development Program • Training Your Trainers

MEMBER FORUMS

FUN, FRIENDLY FITNESS OPPORTUNITIES JULY 14 & 15TH AT 6:30 A.M.

Member forums were created to provide a platform for members in specific areas of interest to connect. Share your ideas and challenges with your colleagues in any of these round-table formats: • • • • • • • • • •

Sunny Southern California offers the beauty of both worlds— wonderful sites and great weather. Let’s capitalize on both and kick off the NACUFS 2016 National Conference with an early morning walk, jog, or run with your fellow colleagues! Be sure to check the NACUFS website (www.NACUFS.org) for further details. All skill levels welcome. Preplanned routes will be passed out as well as a SURPRISE fitness component on Friday — you won’t want to miss this! It’s “not your mama’s workout!”

Administration of Contracts Catering Culinary Food Trucks HR/Training Marketing Meal Plan Design Nutrition & Wellness Retail/C-Stores Senior Level Administration

Looking forward to a great conference! -Elizabeth Shaw, MS, RD, CLT Pacific Region Wellness Chair

Download the NACUFS 2016 Conference app to enhance your experience!

The NACUFS 2016 app features: • Your inside guide to NACUFS 2016 regional and national conferences • Complete daily agenda and location maps Share ideas & experiences with peers.

• Details on speakers, exhibitors, sponsors, and candidate platforms • Ability to network with other attendees ... and much more!

VISIT: www.NACUFS.org/2016 FOR THE LATEST CONFERENCE UPDATES. 7

NETWORKING AT THE CONFERENCE A good professional network can help you get the answers you need, when you need them. The NACUFS foodservice community is comprised of professionals at all levels — from managers to culinary and nutrition experts — giving you, and each member of your staff, a peer network that understands the industry. With more than 700 attendees representing hundreds of colleges and universities across the country, the national conference is one of the best ways to make connections and build your network within the association, quickly connecting you to an active and engaged group of foodservice professionals who ask questions, receive feedback, and share ideas and resources. With NACUFS, you can spend less time looking for answers and more time focusing on what matters — serving your customers and improving your bottom line. First-time Attendees Orientation Wednesday, July 13 • 3:15 p.m. – 4:30 p.m. Make the most of your first national conference and kick off the conference right. Meet association leadership, volunteers, and staff to learn what being a member of NACUFS is. A short presentation explaining the benefits of being a member will be followed by a fun game. Meet new friends, learn about NACUFS, and get energized for the remainder of the conference. NACUFS Concierge Lounge Meet up with your colleagues in the NACUFS Concierge Lounge, located adjacent to Conference Registration at the Anaheim Marriott. Member Forums Share ideas and challenges in a round-table format. Find your areas of interest (listed on page 7) and connect with like-minded colleagues during these sessions. Showcase See hot new products and services and visit with more than 300 industry suppliers who serve collegiate dining during our two-day tradeshow. Visit NACUFS.org/showcase for the complete list of exhibitors. Club NACUFS Be sure to warm up your best karaoke voice for fun and networking at NACUFS’ premiere late-night event. Disney California Adventure® The conference’s closing event will let you kick back and unwind with friends, new and old.

IMAGINE... DINING, EXPLORING & ADVENTURING! Here’s an IDEA... How about joining us for an unforgettable closing event at Disney California Adventure®?! Saturday night from four in the afternoon until closing, you’ll be able to play, ride, eat, and socialize in this fantastical Disney® park. It’s the night where we can harness our inner adventurers, explore with our fellow thrill seekers and enjoy one last night of comradery before we say, “Adiós NACUFS! Until next time!” This is a night you won’t want to miss! Take it from the professional dreamers! “To all who come to this place of dreams, welcome. Disney California Adventure® celebrates the spirit of optimism and the promise of endless opportunities, ignited by the imagination of daring dreamers such as Walt Disney and those like him who forever changed — and were forever changed by — The Golden State. This unique place embraces the richness and diversity of California... Its land, its people, its stories and, above all, the dreamers it continues to inspire.” - Robert A. Iger at the park’s dedication

Explore Anaheim A short distance from the Anaheim Convention Center, Downtown Anaheim is enjoying a boom of revitalization that includes revamping historic structures into a new cultural hub, which includes The Packing District and Center Street Promenade. Putting a modern spin on the traditional Main Street commercial center, Center Street Promenade in Anaheim is filled with unique artisan shops, healthy dining options and a regular schedule of live music and entertainment. Dining in Orange County has evolved into a menu of eclectic cuisine options, from gourmet feasts at five-star restaurants to cozy and casual family-style meals. Discover sensational flavors of seasonally-inspired menus with the freshest California grown ingredients. Themed restaurants, chic cafés, gastro pubs and fine dining are certain to please any palate.

VISIT: www.NACUFS.org/2016 FOR THE LATEST CONFERENCE UPDATES. 9

2016 NATIONAL CONFERENCE COMMITTEE Russ Meyer, National Conference Chair University of Nevada, Reno

Barbara Hanke, Registration/Volunteers/Headquarters University of Nevada, Reno

Vaughn Vargus, Culinary Challenge University of California - San Diego

Dave McKay, Showcase Eastern Washington University

Danielle Bouton, Education - Interest Sessions University of California - Los Angeles

Peter Curry, Special Arrangements San JosĂŠ State University

Darin Schluep, Education - General Sessions University of California - Davis

Dianna Benting, Sponsorship Portland Community College

Kerry Paterson, Food & Beverage Oregon State University

Tom Driscoll, Sponsorship University of Oregon

Jaime Herrera, Food & Beverage Oregon State University

Jim Cacciatore, Treasurer Azusa Pacific University

Tara Sanders, Food & Beverage Oregon State University Travis Summers, Golf US Foods Andrew Shakman, Industry LeanPath, Inc. Crystal Dyer, Marketing/Technology InnovAsian Cuisine, Inc, Sr. Maureen Schrimpe, Protocol University of Maryland

VOLUNTEERS MAKE IT HAPPEN! Volunteering at the National Conference is a great way to get involved and make connections within NACUFS. Volunteers are needed to assist with many aspects of the conference. To get involved, contact Barbara Hanke, Volunteer Coordination Chair, at bhanke@unr.edu.

HOTEL & TRAVEL Access the hotel reservation websites and make your hotel reservations online at www.NACUFS.org/2016 Why book at an official NACUFS conference hotel? Each year, NACUFS works hard to keep your overall conference costs as low as possible. Our group arrangements with the official conference hotels provide you with discounts that allow NACUFS to keep your registration fees low. The conference registration discount applies to the NACUFS room blocks at the hotels shown here and any other official NACUFS conference hotel that may be designated. You must provide your hotel confirmation number to receive the discounted registration rate. Important note: The only way to stay in a NACUFS room block at a conference hotel is to book your reservation directly through links on the NACUFS website. NACUFS does not use a housing bureau.

Anaheim Marriott 700 West Convention Way Anaheim, CA 92802 Phone: 714-750-8000 Rate: $199/night plus tax and fees

Courtyard Anaheim Resort/Convention Center 2045 South Harbor Blvd Anaheim, CA 92802 Phone: 714-740-2645 Rate: $179/night plus tax and fees

Reservation Deadline: June 17, 2016. Reservations made after this date are subject to availability at prevailing rates. Deposit Policy: All rooms must be guaranteed. You must provide complete credit card information. One nightâ&#x20AC;&#x2122;s room and tax will be charged to your credit card on June 17, 2016. Cancellation Policy: Cancellation of entire reservation after June 17, 2016, will forfeit the deposit of one nightâ&#x20AC;&#x2122;s room and tax. Early Departure Fee: Changes to departure date after check-in are subject to an applicable fee and vary by hotel.

Sheraton Park Hotel at the Anaheim Resort 1855 South Harbor Boulevard Anaheim, CA 92802 Phone: 714-750-1811 Rate: Standard $199/night plus tax and fees Club level $254/night plus tax and fees

All NACUFS 2016 conference hotels are located within walking distance of the Anaheim Convention Center.

VISIT: www.NACUFS.org/2016 FOR THE LATEST CONFERENCE UPDATES. 11

GENERAL CONFERENCE INFORMATION Conference and Event Attire General Conference: Business casual Theodore W. Minah Award Dinner: Business/cocktail Night at Disney California Adventure® Closing Event: Casual Awards Recognition Set aside time to browse through the awards recognition area. On display will be the winners of the Loyal E. Horton Dining Awards Contest, Sustainability Awards, Nutrition Awards, and the Culinary Challenge competitors. Travel Information There are four airports within 35 miles of the Anaheim Marriott and the Anaheim Convention Center; Orange County/John Wayne (SNA), Los Angeles International (LAX), Long Beach (LGB), and LA/Ontario International (ONT). A range of services offering travelers transportation to and from each airport is available. Taxi, van, and shuttle services are available. For more details on transportation, visit the conference website at www.NACUFS.org/conference. Conference Registration Early Bird Deadline: May 27, 2016 Register online for conference and golf outing or use the registration form on page 14. Stay at an official conference hotel and receive your registration discount! (See registration form for full details.)

28TH ANNUAL JACK KEMPER GOLF OUTING Wednesday July 13, 2016 • Shotgun Start at 8:00 a.m. The 18-hole course at the Coyote Hills Golf Club in Fullerton, California boasts 6,510 yards of golf from the longest tees. You’ll enjoy the award-winning par 70 course that features five distinct tees and panoramic views of Los Angeles and Orange County. With waterfalls and deep canyons, one minute you are hitting over a stream then the next you are hitting off the top of a mountain. Known as one of Southern California’s best courses, it has a course rating of 72.2 and a slope rating of 120. The course was designed by Cal Olson, and opened in 1996. About the Outing Group pairing requests will be honored. Singles, twosomes, and threesomes will be paired to make all teams foursomes. Enter as a team or let us place you with a group of your colleagues. Although top scores will be mentioned and revered, prizes will be awarded through random drawings. The golf outing is a scramble format. • No food or drinks may be brought onto the course property. • Soft spikes only. • Proper golf attire is required and consists of shirt with collars and sleeves, trousers or Bermuda-length shorts, skirts, or similar presentable attire. No denim of any color or style; no casual fleece-type sweats. Registration includes: • Green fees • Cart • Buffet lunch • Skill prizes • Prize drawings • Transportation to/from conference hotel

28TH ANNUAL JACK KEMPER GOLF OUTING - REGISTRATION Wednesday July 13, 2016 • Shotgun Start at 8:00 a.m.

Coyote Hills Golf Club in Fullerton, California

REGISTRATION Entrant Information 1. Name School/Company Address City ST/Prov.

Zip/Postal

Country

Phone E-mail

I will be traveling to/from the golf course on the bus provided (departs at 6:15 a.m.) I will be providing my own transportation to/from the course.

Preferred playing partners’ names: 2. 3. 4. GOLF REGISTRATION (put together your own team) Qty: x $ 125 LATE REGISTRATION (additional fee after June 10, 2016) Qty: x $ 10 CLUB RENTAL PER GOLFER (not available after July 10, 2016) Qty: x $ 35 right hand left hand Ttl: $

Payment Information

VISA

MasterCard

American Express

Check enclosed, payable to: NACUFS

Card Number Exp.

CV.

Name on Card Signature My signature indicates I agree to abide by the rules and guidelines as established on this outing information sheet. Cancellation Policy: Payment must be received with registration. All players pay in advance. Please do not show up on the morning of the outing expecting to fill in for a no-show. Registration postmarked after June 10, 2016 will incur a $10 late fee. SORRY, THERE ARE NO REFUNDS FOR CANCELLATIONS.

For questions regarding the golf outing please contact: Golf Chair: Travis Summers US Foods 424-666-9626 travis.summers@usfoods.com

Co-Chair: Jonathan Webster Caltech Dining 626-395-8174 jwebster@caltech.edu

Send Registration: Via Fax with credit card payment: 517.332.8144, or Via Mail with check (made out to NACUFS) or credit card info: 2525 Jolly Rd., Suite 280; Okemos, MI 48864

13 13

2016 CONFERENCE REGISTRATION Name Nickname (as it should appear on badge) Title School/Company Address City State/Province

Zip/Postal

Country

Phone E-mail

REGISTRATION FEES

A. Full Conference Rates

Regular Rate

Early Bird Rate*

Stay at conference hotel & postmarked by 5/27/16 Hotel confirmation #

Member: Institution Industry Associate $820 Student/Retired/Family $820 Nonmember $1,220 B. Daily Conference Rates Regular Rate

$630 _______________ $630 _______________ $1,030 _______________ Early Bird Rate

Member Day Institution Wednesday $295 $265 Industry Thursday Associate Friday Student/Retired/Spouse Saturday C. Additional Guest Tickets Only Wednesday, July 13 Thursday, July 14 Friday, July 15 Saturday, July 16

Visa

MasterCard

Card Number

# Ordered

Minah Award Dinner _______ Awards Breakfast _______ Industry Appreciation Reception _______ Regional Breakfast _______ Continental Breakfast _______ Dining Awards Luncheon _______ Night at Disney California Adventure速 _______ (No charge for industry)

PAYMENT INFORMATION

Qty of Days________

$______

Per Ticket Price $185 $50 $50 $50 $36 $65 $175

$______ $______ $______ $______ $______ $______ $______

TOTAL $______

AmericanExpress

$______ $______ $______

Check enclosed, payable to: NACUFS Exp.

CV.

Name on Card

Signature Special assistance or dietary requirements? Is this your first NACUFS national conference?

Yes Yes

No (If yes, please attach a letter specifying your requirements.) No

*Discount applies to hotels listed on Hotel Registration form and any other official NACUFS conference hotel that may be designated. You must provide a hotel confirmation number to receive discount. Cancellation Policy: All cancellations must be received in writing. Cancellations received by June 17, 2016, will be refunded minus a $100 1414 administrative fee. There will be no refunds for cancellations after June 17, 2016. There will be no refunds for no-shows at the conference. No refunds will be given for individual conference events not attended.

WHAT’S INCLUDED IN A FULL REGISTRATION? Meals Wednesday: Theodore W. Minah Evening - Reception and Dinner Thursday: Awards Breakfast; Industry Appreciation Reception Friday: Regional Breakfast Meetings Saturday: Continental Breakfast; Loyal E. Horton Dining Awards Luncheon: Night at Disney California Adventure® Education General Sessions: Chef Jeff Henderson, and Robert Rosenthal Culinary Challenge Showcase: seven hours over two days Two Super Sessions: Culinary Institute of America — Menus of Change, and DisneyConcepts 40 Interest Sessions and Member Forums Other Events First-Time Conference Attendees Orientation Awards Recognition Display

CONFERENCE REGISTRATION HOURS & SHOW BADGE PICK UP Pick up your conference registration materials and exhibitor show badges during the following times. Conference registration Tuesday, July 12 Wednesday , July 13 Thursday, July 14 Friday, July 15 Saturday, July 16

will be located at the Anaheim Marriott. 3:00 p.m. – 5:00 p.m. 7:30 a.m. – 7:00 p.m. 7:30 a.m. – 5:00 p.m. 7:30 a.m. – 4:00 p.m. 7:30 a.m. – 12:00 p.m. (information only)

Show badge pick up will be located at the Anaheim Marriott. Wednesday, July 13 8:00 a.m. – 5:00 p.m. Thursday, July 14 8:00 a.m. – 5:00 p.m. Friday, July 15 8:00 a.m. – 1:00 p.m.

WHAT’S NOT INCLUDED IN A FULL REGISTRATION? Golf Outing (See page 13)

WHAT’S INCLUDED IN A DAILY REGISTRATION? All conference activities and scheduled meals for that day. The golf outing requires separate registration form and fee.

2525 Jolly Rd., Suite 280 Okemos, MI 48864 - 3680

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To become a sponsor and support the NACUFS 2016 National Conference in Anaheim, please contact sponsorship chairs Tom Driscoll, driscoll@uoregon.edu and Dianna Benting, dbenting@pcc.edu. You can find the sponsorship brochure online at NACUFS.org/2016.

2016 NATIONAL CONFERENCE SPONSORS* Diamond Sponsors General Mills Convenience & Foodservice US Foods

Schwan’s Food Service WhiteWave Foods

Platinum Sponsors Bush Brothers & Co.

Sysco Corporation

Premier REACH

Gold Sponsors Ali Group North America Barilla America, Inc. Fabri-Kal Corp.

Hobart Hormel Foods Corporation Kraft Heinz

Mercer Cutlery Pacific Foods Tyson Foods, Inc.

Silver Bake’n Joy Foods, Inc. Bakergroup Foodservice & Hospitality Consultants Blue Bunny/Wells Enterprises Brakebush Brothers, Inc. Campus Dining ConAgra Foods

FDP - Foodservice Design Professionals Jennie-O Turkey Store Kellogg Company Lakeside Manufacturing / Multiteria Nestle Dreyer’s Ice Cream Company Rippe Associates, Inc.

Signature Solutions by LogoWorks T.W. Garner Food Company Teatulia Organic Teas Webb Foodservice Design Wild Planet Foods

Bronze Sponsors Arbor Day Foundation Aurora Information Systems BSI, LLC

In Harvest Jafco Foods, Inc. Porter Khouw Consulting, Inc.

Smart Flour Foods Torani/R. Torre & Company

* list as of 2/19/16