THE NATIONAL ASSOCIATION OF COLLEGE & UNIVERSITY FOOD SERVICES
SUMMER 2 016
NACUFS 2016 NATIONAL CONFERENCE Education • Awards • Photos
Member Survey Task Force Report INSIDE! CH E M E CK O AT M B E UT O R MY U S N A HIP R NE V W CU FS IDEO .O RG
The 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 of NACUFS. The number of mailings sent to each member institution is based on annual dues classification. There is an $85 charge for all additional mailings. An annual subscription to “Campus Dining Today”® is $60 for members and $75 for nonmembers. ©2016 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.
Editor in Chief
Rochelle Rizzi, Director of Marketing & Communications
Associate Editor
Kortney Pitts-Berehula, Marketing Coordinator
NACUFS BOARD OF TRUSTEES President
Amy Beckstrom, University of Colorado Boulder
President-Elect
Patti Klos, Tufts University
Immediate Past President
Dawn Aubrey, University of Illinois at Urbana - Champaign
Treasurer
Rich Neumann, Ohio University
At-Large Trustees
Ken Toong, University of Massachusetts – Amherst Sam Samaan, Azusa Pacific University Smitha Haneef, Princeton University Tim Backes, University of New Mexico Kristina Patridge, University of Alabama Alecia Stultz, University of Kansas
Southern Region President
Susan van Gigch, University of Georgia
Pacific Region President
Kris Klinger, University of Southern California
Guest Trustee
Jack Collins, Retired, University of Illinois at Urbana - Champaign
Industry Trustee
Greg Hetfield, Hormel
Chief Executive Officer
Gretchen Couraud, NACUFS
For advertising information, email advertising@NACUFS.org or call (517) 827-1111.
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) 827-1111 or email news@nacufs.org.
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FEATURES 4
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LEADERSHIP AGENDA
21 NACUFS 2016 NATIONAL CONFERENCE V ie w s ome pho to s a n d rea d a b ou t fou r hi g hli g hted
Incom i n g pre s i d e n t , A my B e ck s t rom la y s the g rou n d wo rk fo r h e r 2016-17 te r m. Fol low i n g A my ’s le tte r, ou t g oin g p re s i d e n t Da wn A ub re y s umm a r i z e s he r ye a r a n d s e t s th e s ta g e fo r A my ’s le a d e rshi p.
22 NACUFS 2016 AWARD WINNERS A n e n th u s ia s t i c l i s t o f a wa rd re c ip ie n t s ,
MEMBER SURVEY TASK FORCE REPORT
E i g ht p a g e s o f s ur ve y f i n d i n g s , d a ta , d e c i s ion s , a n d v i s ion – fo c u s e d on mi s s ion whi le f ul f i l li n g th e s t ra te g i c pl a n .
in cl u d in g a f u l l - p a g e in hon o r o f th i s yea r ’s Minah Award Winner (pa ge 23), Dennis Pierce.
26 CULINARY CHALLENGE T h e w in n e rs o f ea ch o f th e a s s o c ia t ion’s re g ion a l
18 ENGAGING PEOPLE WORKSHOP In June 2016, members participated in a piloted
edu ca t ion a l in te re s t s e s s ion s f rom th e con fe re nce.
work shop focused on personality types, effective workplace communication, critical conversations, a b i l i t y ve rs u s b ehav io r p ro ble ms , a n d le g a l con s i d e ra t ion s fo r fo o d s e r v i ce s u p e r v i s o rs .
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culinar y contests squared off at the national conference before a live audience. Read about the first place winner, C ha r u C ha n d ra Pa n t o f U n ive rs i t y o f No t re Da m e.
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L E A DE R S HIP LEADERSHIP
AGENDA
This past year we continued to lay the foundation for NACUFS’ transformation — to support and promote excellence in collegiate dining — to achieve our strategic plan.
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As we’ve laid out our proposed vision for the members, NACUFS can build on three pillars of success: the place, where people are educated AMY BECKSTROM and network for best NACUFS president practices; the source, amy.beckstrom@colorado.edu where members receive data, information and tools; and the voice, which represents the collegiate food segment and elevates your brand on campus. I’d like to review with you how we are continuing this transformation, by announcing some new initiatives for 2016-2017 that have been approved by the board of trustees. These new initiatives will enhance member value, build on the work of the membership survey task force, and empower our special committees and volunteers.
The Place As we continue to build NACUFS’ as the place where members receive excellent education, the board of trustees voted to devote significant resources toward the development of a comprehensive education strategy. The board charged the education committee to work with an outside consultant to build on our past knowledge base and develop core competencies. This body of work will build on our Professional Practices in College & University Food Services Manual that was revised by members in 2009. Our first priority is to innovate NACUFS’ education to be learner-centered, relevant, and high-quality, all while supporting excellence. This will help us strengthen all of our educational learning events including institutes, national and regional conferences, sub-regionals, and more. Our second priority in this area will be to support our six regional conferences as we bring all the systems in-house in 2017. Based on what members told us was important last year, we are devoting significant staff capacity to provide greater support for our regions. As requested by members, we will also complete the regional conference toolkit to make it easier to host a conference, making the member experience consistent and high quality. Thirdly, because our industry members identified breaking into the college and university market as their number one challenge, the board of trustees charged the industry advisory council with developing an educational presentation for our industry members on this topic. And so our industry members support NACUFS in so many ways, the board recognized the value in helping them gain greater access to our segment.
agenda The Source The number one member benefit identified by our members is being able to network with colleagues across North America. As we grow to become the source for data, information, and tools for our members, the board of trustees has prioritized the completion of a comprehensive technology and business systems audit. How will this add member value? Many of our systems are legacy systems that do not talk to one another. For example, our main discussion list is still housed at Michigan State University and only connects with one-third of our members. Through technology we will be able to develop a modern, virtual e-community where all members can share best practices that are both searchable and archived. This is long overdue and we are excited to harness the power of technology to bring NACUFS into the future. Enhancing systems will make it possible for us to connect all our members virtually, collect and analyze data, share best practices, and overcome barriers to progress. Our next generation of leaders expect NACUFS to be mobile, tech savvy, and virtual. And, we are listening!
The Voice As we work to become the voice to represent the college and university food segment and to elevate food service on campus, we will be telling your stories. There are three priorities for this next year in this area. First, this year our membership committee will be featuring various personas of our membership in a myNACUFS membership campaign. Through videos, members will tell their stories about how NACUFS has helped them to become better professionals and to elevate dining services on their campus. Please check out www.myNACUFS.org for more information and be a part of the transformation that is NACUFS — where your stories make it your NACUFS. Second, our marketing committee will explore the creation of a stronger e-newsletter to feature your regional stories and news to cross regional borders and share as part of a global communication plan. Third, we held inaugural regional director and director-elect training July 28-29 to provide leadership training and a cohesive strategy amongst the regions. I sincerely recognize my important role as president of NACUFS. This is an exciting time as we work to become the place, the source, and the voice for campus dining professionals. Together with the strong support from the board of trustees and our volunteers, and through the filter of the strategic plan, we will achieve excellence. (Be sure to see page 9 for more on the member survey task force report.) I look forward to the year ahead and ask all of you for your support in our transformation. Please join us on this vision we’ve presented you and what’s possible for the future of NACUFS.
OU TGOING AGENDA
Great organizations do a few things very well, but most of all they provide focus. To serve the future of collegiate dining
LEADERSHIP
— to concentrate on what matters to you — we must
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focus our resources. Think of our current transformation as a renovation. NACUFS is renovating to fulfill your expectations for the future. Renovations are a lot of work. The environment has changed. Students have different expectations today than DAWN AUBREY yesterday which are different NACUFS past president from tomorrow; therefore, so do NACUFS’ members. daubrey@illinois.edu A renovation requires you to assess the gap between what you have and what you need. A renovation does not happen overnight. It requires due diligence, planning, and contingencies to serve the population during construction.
A Vision for Change & the Three Pillars We are listening. Member input and data informed the board’s decisions and led to the development of a vision for NACUFS’ future. You told us that you want us to be the resource for campus dining professionals. You want us to accomplish our mission to support and promote excellence in collegiate dining by doing three things well. Data tells us you want NACUFS to be these three pillars:
1 the place where campus dining professionals are recruited, educated and developed as leaders in our profession;
2 the source for data, information and tools to succeed in your career; and
3 the voice which advocates for the college and university food segment while elevating and promoting the image of food service on campuses and publicly.
We unveiled this future vision at the General Membership Assembly (GMA) in Anaheim. Please watch our video for details on what is possible and what NACUFS can become to serve your needs in the future at www.myNACUFS.org. We encourage dialogue and engagement in a discussion about what is possible for NACUFS to become.
Taking Action
• Staff is now providing increased regional conference support. One NACUFS • Rolled out the NACUFS brand guide and strategy which will allow NACUFS to increase its brand integrity, including volunteer toolkits for regional conferences. • Increased member engagement through the design and implementation of a mobile app for all conferences, both regional and national. • A greater level of commitment to our industry members making it easier for them to coordinate conference registrations and purchasing booths across ONE NACUFS. Ramping up Education • The education committee piloted a new 3-day human resources workshop, Engaging People to Improve Operational Performance, which was open to all members, was fee based, sold out quickly, and received positive reviews. Guidelines • Created and implemented new code of conduct and conflict of interest policies that serve as expectations for how NACUFS is represented by our board of trustees. From every ending comes a new beginning. Change inspires growth. Think of when your students are enjoying a renovation, students who did not know what previously existed and have brought with them new expectations. These students appreciate what they have had, are excited by what is coming and have expectations of the future. The process of change is powerful, frightening, and many times frustrating. Change is demanding. It challenges each and every one of us to reach inside, set aside our personal thoughts and listen to that small quiet voice — often no louder than the sound of the flap of a butterfly’s wings, the small ripple in the still pool and the fading tone of a singular organizational heartbeat.
CHIEF EXECUTIVE OFFICER’S
perspective
The membership survey task force recommended (and the board approved) four recommendations and an approach to developing new initiatives.
Following is a summary of the remarks I shared at the General Membership Assembly (GMA) in Anaheim. It’s important to me to share them with the membership at-large as many of you were unable to be present.
1 Prioritize development of an overarching educational strategy. 2 Focus resources on supporting our industry members through creation of a corporate development plan and a staff position to support our industry members. 3 Development of a business model and pricing strategy.
Accomplishments and Wins
I’d like to share with you three things: a true confession, a vision, and my gratitude.
You asked and we delivered:
First, a confession.
4 Focus on institutional membership growth.
More regional support: • Initiated the pathway to leadership with open calls for the board of trustee candidates, special committees, regional directors, regional directors-elect, and national conference committee members. • Held an inaugural regional director and regional director-elect twoday orientation to ensure that regions are involved and informed.
GRETCHEN COURAUD
chief executive officer gcouraud@nacufs.org
Typically, a new executive director of an association would not choose to start their tenure with a governance restructuring, which is exactly what we did. So why did we do so?
Second, a vision.
When I was hired, I was told that NACUFS wanted change and a major objective was to elevate your brand and value on campus. We have experienced significant change that will help us, and more work is ahead if we are truly serious about elevating dining services.
It is now time to pivot and turn to vision. It is time to focus all our efforts on a new chapter in NACUFS history. I have been listening to all of you and so has my team. My many conversations with all of you — and the survey data reinforce — who you are as people and what you aspire for NACUFS to become for you and your profession.
The video we shared at the GMA paints a picture of what is possible if we are committed to vision and excellence while maintaining focus and discipline (check out the video at www.myNACUFS.org). Your board of trustees is operating at a strategic level. They are making tough decisions to move NACUFS forward and to increase member value.
So who are you as a community of operators?
Finally, my gratitude.
I’m a member of the Council of Higher Education Management Associations (CHEMA) which includes business officers, housing, auxiliary services, student affairs, and others. When I’m with my CHEMA counterparts, here’s how I describe you:
I’d like to thank Art Korandonis and Terry Waltersdorf. Art and Terry compliment me and my team when we get it right, and also offer constructive feedback when we can improve. I’d like to thank Dawn Aubrey, who has led with distinction this year and was charged with leading NACUFS and the board of trustees through a number of hard choices.
Dining services operators are essential services on campus. You are entrepreneurial, innovative, extremely hard working, and you demand excellence of yourself and others. You work extremely long hours and rarely say ‘no.’ You are proud of how you contribute to student success, nutritional and culinary excellence, and your campuses’ bottom lines. You are passionate operators who like to manage all details to ensure that whatever you do meets your standards of hospitality. That is how I describe you, the people for whom I am proud to work.
And finally, Tim Dietzler. Tim told me his top priority for me was to build a team. I’m thankful for the strong, professional team which we have built to support you all and I want to thank them all for their positive attitude and professionalism as we take NACUFS to the next level.
NACUFS is the resource for campus dining professionals. And we can become the place for excellence in education, the source for
F ROM T H E editor Nearly a year ago, I sold my businesses after nearly 12 years of building, molding, scaling, pivoting, and every movement in between. Entrepreneurship is something that beckons a level of calculated risk and adversity. Through the years of growing as a better leader, I also learned that my gut instincts were often taken over by empathy, historical knowledge, and attachment. So, to counterbalance and sometimes even support my gut checks, ROCHELLE RIZZI I began to focus on numbers editor in chief and data points. My team rrizzi@nacufs.org and I kept a scoreboard for all aspects of each business — compliments from clients, revenue, sales cycles, wins, losses, community volunteer hours, and even employee energy. I was following Jack Stack’s The Great Game of Business, to better engage my employees, the community, and my clients; and, Bo Burlingham’s Small Giants, becoming an annual attendee of the Small Giants Summit and a member of the Small Giants Community. Here, I was surrounded by like-minded people. People who “get it,” I’d say. They “got” me. We were focused on being GREAT, rather than being BIG. Most of us practiced “The Great Game” as we focused on culture first, growth second. I say all of this, because I understand change is difficult. And, in just under a year of being on the employee side of NACUFS, I’m proud to be a part of such positive leadership and exciting change. Look at all NACUFS has accomplished in a year’s time! And, my first national conference — stellar! In seeing you all come together with your
peers — because they “get” you — I witnessed great comradery, a passionate desire for excellence, and an unmatched drive to elevate campus dining from each and every professional at the NACUFS 2016 National Conference. I’m excited to have the opportunity to pull together a very special issue of Campus Dining Today, aligning with the launch of the myNACUFS membership campaign (see myNACUFS.org). Within these pages, you’ll not only find a synopsis of the conference, but you will also read more about how NACUFS is putting the strategic plan to good use. You’ll see how the organization is focused on being GREAT first. Please read the Member Survey Task Force Report on page 9 for data points, process, and conclusions which are driving decisions, growth, pivots, and even further research. This report also introduces our newly established three pillars (the place, the source, and the voice), with the glue of those pillars being connections. If there is anything I’ve learned during my career so far, it takes a positive culture to make a positive shift. It takes laser focus on the objectives, with regular gut checks and scoreboards. And, maybe more than anything, having a team mentality is critical to win the game (or achieve a 5-year strategic plan). We all have personal history and personal goals. This change can be very difficult for some, and incredibly exciting for others. Be kind to one another, respecting the human element behind the decisions and the planning. I’ve seen first-hand, a strategic board full of experienced leaders, as well as several strong committees and smart task forces, dedicate thousands of volunteer hours in totality. They are focused on creating a most excellent organization, all while maintaining full-time dining services professions. Continue to elevate each other, and you will elevate campus dining. You are NACUFS.
LEADERSHIP AGENDA
data and information to help you succeed, and the voice to elevate dining services on campus. I look forward to advocating for dining services as we develop data to defend your value and tell success stories of your contributions to campus.
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Because Mark LoParco, as president, was tasked with completing a strategic plan. We recognized that like any renovation, you have to first build a strong foundation before you can grow to the next level and achieve vision. I knew it didn’t inspire, and I also knew that the board of trustees needed to have a complete view of NACUFS — organization, finances, and member value to move forward with a strategic plan. We now have that.
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When we receive the benchmarking data, we share it with our operations teams so they make real-time, fact-based decisions.
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www.myNACUFS.org For more information on how benchmarking surveys and other member benefits can help you elevate dining on your campus, please call the NACUFS office at 517.332.2494 or email membership@NACUFS.org.
Engaging People to Improve Operational Performance
A NACUFS Workshop for Anyone Who Supervises Others
A snapshot of the inviting learning space at Michigan State University.
Michigan State University hosted 34 NACUFS members at Brody Square on June 27-29 for a supervisory workshop titled, Engaging People to Improve Operational Performance. The 2 ½ day pilot program was led by consultant/trainer, Jodi Schafer, and NACUFS volunteers, Byron Drake (University of Montana) and Doni Walker (University of Michigan). Program topics and activities focused on personality types, effective workplace communication, critical conversations,
“Jodi was a great presenter who kept the material interesting and allowed people to ask questions.”
ability versus behavior problems, and legal considerations for food service supervisors. Brody Square provided the perfect mix of a welcoming learning environment and great food.
“I feel like I will be able to properly motivate my staff and reduce complacency with greater appreciation, attentive listening, and more time spent with them.” Doni Walker (University of Michigan), facilitator, listens in on a conversation between James Risley (Virginia Tech) and Todd Torres (Rhode Island School of Design) on ability vs. behavior employee issues.
Trainer Jodi Schafer, engages the group in a discussion about employee development.
“I could relate to the material, and now see the value in starting conversations with open-ended questions and using ‘I’ statements.”
WORKSHOP
“I learned a lot about myself and how my perceptions affect how I interact with others at work.”
Laurie Bedford (Concordia College) and Jen Little (SUNY at Oswego) discuss the cost of employee turnover.
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“I liked the interactive group activities and discussions facilitated by Byron and Doni on the last day.”
2016 Fall Webinars NACUFS webinars are an excellent way to support and promote excellence on your campus through education, engagement, and learning. Webinars also provide a costeffective and viable alternative to off-site education. This fall, NACUFS introduces a group of well-respected and top-notch speakers to help you and your campus: • Understand the current state of marketing based on a spring 2016 survey • Start off on the right foot with a new renovation project • Plan for rolling out and sustaining a new customer service culture
The State of College Food Service Marketing Tuesday, October 11, 2016, 4pm-5pm EST Join us for a repeat presentation of this well, attended 2016 national conference interest session! Presenters will share insights from a spring 2016 survey of NACUFS member institutions to provide the current state of college food service marketing. Specific topics that will be covered include: staffing and reporting structure, responsibility, equipment and space requirements, best practices and challenges to success.
Presenters: Jennifer Gilmore, North Carolina State University; and Michael Wuest, University of Missouri
Ideation: The First Step in the Facility Design Process Tuesday, October 25, 2016, 4pm-5pm EST Where do you start? The architects want to dive right in, the financial people want to finalize the budget, the operations people need a space that will function, the construction people want to know where to put the plumbing, and the campus population wants something new and exciting to satisfy their wide range of needs. Join Tarah Schroeder and Peg Rodger for an introduction to what you need to be imagining and strategically thinking about early on in your facility design process.
Presenters: Tarah Schroeder, Principal, Director of Sustainability, Ricca Design Studios; and Peg Rodger, Envision Strategies
Extraordinary Customer Service Tuesday, November 8, 2016, 4pm-5pm EST What are the key behaviors that DRIVE customer satisfaction on your campus? How do you develop a roll-out program to launch your customer service initiative? How do you effectively train, reinforce, and incentivize behaviors to solidify your new customer service culture? Join TJ Schier, a popular NACUFS conference and institute presenter, who develops programs for contract management companies and universities across the country.
Presenter: TJ Schier, SMART Restaurant Group
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Facilitator Byron Drake (University of Montana) and Jeff Thurman (Davenport University) practice “I” messaging.
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NACUFS 2016 National Conference
AT-A-GLANCE
For more photos, visit www.flikr.com/NACUFS
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NACUFS 2016 Award Winners N AT I O N A L CO N F E R E N C E
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Theodore W. Minah Distinguished Service Award: C. Dennis Pierce, University of Connecticut Daryl Van Hook Industry Award: Sharon Olson, Y-Pulse, LLC David R Prentkowski Distinguished Lifetime Member: Scott Berlin, (retired) University of California – Santa Cruz Richard Lichtenfelt: Zia S. Ahmed, The Ohio State University Regional Presidents Awards: Continental Region Nicci Rivetti, Salt Lake Community College Peter Testory, Colorado State University
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Mid-Atlantic Region Louis Logan, Millersville University Sister Maureen Schrimpe, University of Maryland Midwest Region Lisa Krausman, University of Northern Iowa Tim Keegstra, Chair of the 2016 Midwest Regional Conference Committee of The Ohio State University
Sustainability Award Winners Outreach and Education Gold: Brown University Dining Services Silver: University of Illinois at Urbana - Champaign Bronze: Virginia Tech University
Northeast Region 2016 Northeast Regional Conference Co-Chairs, Kristin Przybyla, Chuck Nicosia, Lauren Brantley and the University of Buffalo Dining Staff
Waste Management Gold: Princeton University **GRAND PRIZE WINNER** Silver: Colorado State University Bronze: Johnson County Community College
Pacific Region Russ Meyer, University of Nevada, Reno
Procurement Practices Gold: Harvard University Dining Services Silver: University of Massachusetts Amherst Bronze: University of Massachusetts Dartmouth
Southern Region Paula Amols, Conference Chair and the 2016 Conference Committee of Murray State University Kris Ingmundson, University of Georgia
Green Student Champion Sarah Leann Ross, Colorado State University
Student Employee of the Year: Alyssa Blume, University of Wisconsin – Stevens Point
Best Vegan Foods Recipe Contest Winners Gold: University of Connecticut Silver: SUNY at Geneseo Bronze: Boston College Most Innovative Wellness and Nutrition Program Contest Winners Gold: University of Maryland, College Park Silver: Tufts University Bronze: University of Colorado, Colorado Springs
Daryl Van Hook Industry Award: Sharon Olson, Y-Pulse, LLC
Richard Lichtenfelt: Zia S. Ahmed, The Ohio State University
Award
NACUFS has named Dennis Pierce from the University of Connecticut as the recipient of the 2016 Theodore W. Minah Distinguished Service Award, the association’s highest individual honor. Originally established in 1967 as the Distinguished Service Award, the award was renamed in 1973 to honor the first recipient, Theodore W. Minah. The award is presented annually in recognition of exemplary and enduring contributions to the food service industry and to the association. The NACUFS board of directors and council of past presidents select the recipient from among nominations submitted by the NACUFS membership. “This year’s recipient is a person who has demonstrated his passion for the industry, NACUFS, institution, family, and community,” said Leonard “It matters not Hodgson, a past president what I achieve, of NACUFS. “At every step in his organization, he is but what I aspire providing programs for the for others.” staff to be the best at their job.” It was also said that Dennis lives the philosophy of It matters not what I achieve, but what I aspire for others. Pierce’s 42 years of professional achievements include establishing a highly-respected sustainability program, implementing a trayless dining environment, earning a Gold LEED certification after renovating an existing dining facility, contributing a monthly column for The Ground Up, receiving two Connecticut Journalism awards, making award-winning recipes, and co-managing a weekly sustainable organic Storrs Farmers Market.
Dennis Pierce has given many years of service to NACUFS. He served as the national publications officer, board member, board president, national conference co-chair, northeast regional conference co-chair, and national conference education co-chair. Pierce says of his award, “I am honored to be recognized by my peers by being awarded the most prestigious award that NACUFS bestows. I am one who believes that although it is the individual who receives the award, it is shared with those individuals who saw potential in me, provided opportunities for growth, and encouraged my career and participation in an outstanding association, NACUFS.”
Pierce received the award on Wednesday, July 14 at the NACUFS 2016 National Conference in Anaheim, California.
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Distinguished Service
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2016
2016 Loyal E. Horton Dining Awards RESIDENTIAL DINING CONCEPTS SMALL SCHOOL Gold Silver Bronze
Hendrix College Stevens Institute of Technology Concordia College
Azusa Pacific University University of Richmond
LARGE SCHOOL Gold/Grand Prize Silver Bronze Honorable Mention
LARGE SCHOOL Gold Gold Silver Bronze Bronze Bronze Honorable Mention
RETAIL SALES – SINGLE CONCEPT
Montana State University Michigan State University Syracuse University Miami University
Gold Silver Bronze
Gold Silver Bronze LARGE SCHOOL
SMALL SCHOOL
Gold/Grand Prize Silver Bronze Honorable Mention
Hendrix College Alfred State University California Institute of Technology College of Saint Benedict
MEDIUM SCHOOL Gold Silver Silver Silver Bronze Bronze Honorable Honorable Honorable Honorable
Mention Mention Mention Mention
Skidmore College Hope College Marist College University of Colorado – Colorado Springs The College at Brockport SUNY at Cortland Dickinson College SUNY at Cortland SUNY at Potsdam University of Wisconsin – Stevens Point
United State Military Academy Hendrix College Concordia College
MEDIUM SCHOOL
RESIDENTIAL DINING – SPECIAL EVENT
Gold/Grand Prize Silver Bronze Honorable Mention
University of California – Berkeley University of Dayton Carleton University University of Montana University of Notre Dame University of Rhode Island North Carolina State University
SMALL SCHOOL
MEDIUM SCHOOL Gold Silver
Residential Dining – Special Event Continued
Azusa Pacific University University of Richmond Northern Michigan University
University of Montana – The Iron Griz University of Montana – Galloping Griz Food Truck Tulane University SUNY at Buffalo, Campus Dining & Shops
RETAIL SALES – MULTIPLE CONCEPTS/ MARKETPLACE MEDIUM SCHOOL Gold/Grand Prize Silver
SUNY at Geneseo, Campus Auxiliary Services University of Wisconsin - Stout
LARGE SCHOOL Gold Silver Bronze
University of Dayton Ohio University Drexel University
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CATERING – SPECIAL EVENT
LARGE SCHOOL
SMALL SCHOOL Gold Silver
Hendrix College United States Military Academy
MEDIUM SCHOOL Gold/Grand Prize Silver Silver Bronze Honorable Mention
University of San Diego SUNY at Cortland Xavier University University of Miami Azusa Pacific University
LARGE SCHOOL Gold Silver Bronze Honorable Mention
Catering – Online Menu Continued
Yale University Cal Poly Corporation Vanderbilt University Tulane University
Gold/Grand Prize Silver Bronze Honorable Mention
Tufts University University of Oklahoma University of Illinois at Urbana – Champaign I Hotel Menu Vanderbilt University
2016 Clark DeHaven Scholarship Winners
CATERING – ONLINE MENU SMALL SCHOOL Gold Silver Bronze
Naval Academy Business Services Division Ashland University Concordia College
MEDIUM SCHOOL Gold
University of St. Thomas
john johnson
(Washington State University)
alexander vernon (University Of Wisconsin – Stout)
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Individual competitors from each of NACUFS six regions had 60 minutes to produce a creative entrée incorporating the featured ingredients of red rice, edamame, and black kale. The culinary challenge recognizes outstanding food preparation and presentation skills in collegiate dining services. The winners of each of the association’s regional culinary contests square off at the national conference for gold, silver, and bronze medals before a live audience of college and university food service managers and industry suppliers. This year, Charu Chandra Pant, from University of Notre Dame (Midwest Region) was awarded first place at the 16th annual Culinary Challenge competition and a gold medal from the American Culinary Federation. Pant’s final dish that won him the competition was seared lamb with red rice pilaf, tourneed turnips with sweet tomato sauce, cucumber mint raita, and rich tomato shorba. “It is one check mark off my bucket list. Winning the culinary challenge is one of the most satisfying moments of my professional career. It also felt like rising from ashes to glory.” Charu has been a part of University of Notre Dame’s campus dining team since 2007.
charu chandra pant University of Notre Dame – Midwest Region
Currently he serves as an executive chef for the University’s South Dining Hall, one of the two dining halls on campus which serves 3 up to 3000 meals per day. He had been the test kitchen chef as well as retail executive chef at the university before moving to South Dining Hall. He is a native of India, where he also graduated from the Hotel Management Institute. He worked a couple years at the hotels in India before coming to the United States to advance his culinary ambitions.
Currently, he is certified as a CEC by ACF along with being a certification evaluator for ACF. His culinary awards include winning the NACUFS sponsored National Collegiate Championship in Las Vegas at the ACF National Convention in 2013. ACF’s gold medal at Central Region Culinary Knowledge Bowl and runner-up at the ACF Nationals while he attended GRCC. He has won Chef Chapter of the Year at ACF South Bend chapter in 2010 and 2013. He also holds office of treasurer for the ACF South Bends Chef Chapter.
“It is one check mark off my bucket list. Winning the culinary challenge is one of the most satisfying moments of my professional career. It also felt like rising from ashes to glory.”
He is also a certified Grade 8 level soccer referee for the State of Indiana. He had one of his proudest moments last year in December when he became a U.S. citizen after being in the states for 17 years. He lives in Indiana with his wife Kelly and two children, Jai and Anjali.
2016 Culinary Challenge Competitors
(WINNER)
anaheim , ca
Robert C. Higgins Rutgers University
(Mid-Atlantic Region)
Charu Chandra Pant University of Notre Dame (Midwest Region)
Joshua Fontaine Yale University
(Northeast Region)
Jonathan Elwell Georgia Institute of
Technology (Southern Region)
Kue Her University of California
- San Diego (Pacific Region)
Juan Garcia University of Utah
(Continental Region)
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After finishing his culinary education from GRCC, Charu joined Kalamazoo’s finest 4-diamond restaurant, Webster, located inside Radisson Plaza Hotel. Within eight months of his stay at Webster he got promoted to Sous Chef, where he diligently proved himself for over five years as a very confident leader and a chef, evolving Webster to new culinary heights and excellence. He left Radisson and moved to East to fulfill his dream of working with Marriott at Wardman Park Hotel in Washington D.C., a 1300-room convention hotel. Even though his stay at Wardman was short-lived because of the opportunity to work
for Notre Dame, he was part of opening up a new casual up-scale restaurant with his executive chef of Stone’s Throw, inside the hotel.
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He is a graduate of Grand Rapids Community College’s (GRCC) Hospitality Education Department and graduated with an associate degree in culinary management and a certificate in baking and pastry arts, receiving the GRCC’s Director’s Award and Valedictorian Award.
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Interest Sessions Dining Services in Support of Student Learning & Development Presenters: Pam Schreiber; executive director, housing & food services, University of Washington Gary Goldberg; director, UW Dining, housing & food services, University of Washington
Presentation Summary
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All higher education institutions are seeking the best possible experience for students, experiences that support their academic success, and their learning and development as young adults and future world citizens. Every aspect of the institution, including dining services, needs to focus on how this mission is supported and carried out. Dining services has a unique and important role in this and can leverage aspects of the operation in ways that augment student learning. This session targeted four components of a dining program that can be used to support student learning and development: physical space, operations, programming, and partnerships. From community tables to intimate booths, dining spaces can be designed to encourage a sense of belonging and collaboration. On the operational side, students can develop knowledge and skills by being exposed to sustainability initiatives, nutritional information, and social justice issues. Programming can offer a number of activities to further student engagement such as hands-on cooking demonstrations, nutrition workshops, and food topic discussions. Academic and other partnerships provide an effective way for students to further their skills and knowledge through student projects, use of the dining facilities as a teaching environment, and applied learning outside the standard classroom. To revitalize a traditional dining space as a learning environment, observe how students are using the current location and interview them to discover how they see and use the space. Next steps would include reviewing potential residential life and academic programs that would be a good fit as well as working with campus staff to find individuals who could offer their expertise in such areas as sustainability, food sourcing, and nutrition. Develop and implement a “curriculum” of programs that is a good fit for the dining environment and think about the kinds of experiences students would benefit from that fit the above suggestions. “A campus dining program is well-positioned to contribute to campus goals around student learning and development. In order to do this, however, dining leaders need to be thoughtful and purposeful in how dining venues are designed, operated, and programmed. “With many resources to offer, a dining program can be a key partner in supporting student success.” Pam Schreiber
NACUFS 2016 National Conference July 2016 • Anaheim, CA “There is often a disconnect, by structure or culture, that gets in the way of the obvious and valuable synergy between housing and dining.” “In our presentation, we shared some positive outcomes from our experiences we have found to both help bridge this gap and to enable all parties to understand the many benefits to the student experience from a dining context. Ideas include using existing resources for programming such as the student population and vendors. Consider relocating residence hall programming initiatives that could be reformatted as food-related programming. Also, strive to develop a strong relationship with housing and residential life staff to better allow for co-program discussions and the start of new traditions. In essence, learn to speak their language and be willing to invest resources. Using this kind of approach, you can amplify the positive outcomes a dining program can have on your students’ college and life experiences.” Gary Goldberg
The Future of Contracted Foodservice on Campus Presenters: Belinda Oakley; executive vice president - strategy and transformation, Compass USA Jeff Pente; senior director brand management, Sodexo Keith P. Bethel; executive vice president ARAMARK growth, Aramark William L. McCartney; associate vice chancellor of campus living, Carolina University
Presentation Summary Contract food service companies have captured a growing portion of the collegiate food service industry. These companies provide a unique and necessary service for campuses around the country. This service has seen a shifting landscape over the past 20 years and are considered integral partners in providing a crucial student service. Dining services is no longer just a pure profit center for campuses; rather, it is now one of the crucial services that determines student satisfaction with campus living and has even begun to impact student decisions related to their college selection. The changing culture surrounding food in the U.S. has caused shifts in service, delivery, expectations, and food quality over the past decade. Those shifts will most likely continue to escalate in the future. This session provided participants the opportunity to hear from three of the leading contract service providers as they share their unique perspective on where the industry is headed in the future. Participants were also able to ask questions and have an open dialogue and conversation on topics important to contract managers and the food service industry with the three senior level food service personnel.
•
Over the next decade sustainable food production will be fueled by the passion and creativity of chefs from whom people get more of their food and menu ideas – this inspiration comes directly from restaurants, the various screen we view or from the ready to eat sections at the grocery store. Local, fresh, and flavorful will be hallmarks of foods that sneak health and sustainability in by guise of taste.
• Just-in-time delivery will transform our consumers perceptions of convenience. Forcing the industry to figure out delivery on campus.
Ethnography Presentation and Information Presenters: Kim Royster; partner market insights & analytics, The Pulse Group Kimberle Badinelli; director of brand strategy, Stanford University, R&DE Eric Montell; executive director, Stanford Dining
• Remote fresh food options will be available just about everywhere on campus
Michael Gratz; executive director, Stanford Hospitality & Auxiliaries
•
Dining will follow the students’ journey as they progress along their educational timeline changing food and dining experience as they mature and expect different dining options & venues
Presentation Summary
•
New quality of life services beyond the walls of food service will be a driving factor of what we do to make an on–site campus experience more compelling than other learning means.
However, the challenges that many contract food service professionals face are the same now as they will be in a decade. These challenges consist of industry factors such as staying on the edge of new technology and keeping fresh with culinary trends, leading up to the success of the total guest experience. There are also the people challenges, resourcing and retaining teams to drive exceptional experiences while providing solid career paths and great personal growth opportunities to improve frontline employee satisfaction. The external factors that can cause challenges for contract food service professionals are environmental changes that will continue to disturb the supply chain and governmental policy changes.
This session explored the transition of the freshman to graduate student palette, dining patterns, and community building associated with on-campus dining. The session provided insights gained from qualitative and quantitative research conducted on the Stanford campus in winter quarter of 2016. Research shows there can be significant changes in the food experience expectations of 18-24 year olds. Do campus dining operators really know what choice architecture motivates these behaviors, how and when these occur, and how to address these demand patterns? Through a series of compilation videos of student interviews with insights and actions and the audience could use to enhance their dining program. The story being told was based on four basic topics, transitioning from the homeland, big food steps, food knowledge, and my new food story. “Knowing your customer’s food story will make your story more compelling, increase satisfaction, and bring revenue to the bottom line.” Kim Royster
Of course there are also opportunities possible for food service professionals to stay present every day, truly engage with guests, and to deliver on the promise for great food and experience. Some of these opportunities include continuing interaction within the marketplace, making positive impacts, and efficiently creating multiple touch points to drive engagement and a greater experience for the consumer. The ultimate goal is to reach the entire student journey, observing how parents and students view the money that goes back into the university and its funding, and deciding a value on retention vs. cost. With competitive shops and watching partner’s innovation and progression, foodservice professionals can keep an eye on trends and possible opportunities for improvement. “We do not see self-op food service organizations as our competition. Our competition is not even each other as we only compete every seven to ten years when a bid comes out from a university. Our day-to-day competition are companies who are selling food service to your students every day in the off-campus market. We are competing with them to provide the best service to your students allowing universities to retain important revenue streams to support all manner of services.” Belinda Oakley
Transition from Variety of Backgrounds
Dining Inspires & Influences
Provided by presenters of Ethnography Presentation
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• Bio technologies will show what factors keep consumers satisfied and how to make the whole person happy (improving energy, mood, health and wellness).
“It was great to have an open discussion about the future of contract food services at this year’s NACUFS National Conference. Hearing what industry leaders see as the primary challenges and opportunities facing our institutions on the contract food front was an hour well spent.” Bill McCartney
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There are quite a few upcoming trends that will begin to shape food service over the next decade, including:
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Presenters: Tara Sanders; RD, Oregon State University Cathy Nehl; national sales manager, Bob’s Red Mill Tim Steiner; director of foodservice/special channels, Bob’s Red Mill Jaime Herrera; executive chef, Oregon State University
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Packaged Grains consumption continues to grow in the US retail market
Packaged Grains Consumption (lbs) Millions
Ancient Grains with a Modern Twist
175 170 166 165 159
160
Jay Perry; chef de cuisine, Oregon State University
155
Presentation Summary
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The popularity of quinoa has served as a catalyst for a variety of other ancient grains available in the food service market. We now see grains like amaranth, barley, farro, millet, rye, sorgum and teff making their way onto chefs menus. With so many varieties of ancient grains available, culinarians have the opportunity to more easily access these grains and learn about their different properties and applications. At this culinary-focused session, attendees had the opportunity to touch, smell, and taste a wide variety of these unique grains. They also learned about their culinary and nutritional attributes and which grains contain gluten and those that are naturally gluten free. Additionally, the session explored different applications of whole grains and types that work well for polenta and risotto style dishes or breakfast congee bowls and smoothie bowls. They explored whole grains as an innovative garnish to salads, soups, and bowls; and sampled different applications for “garnish grains” including smoking, toasting, and frying whole grains.
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52WE 2015-MAY-17
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Packaged Grain Sales by Product Type Packaged Grains
Rank
Share of Sales
Packaged Grains
Rank
Share of Sales
Quinoa
1
68%
Pending or NA
2
19%
Farro
3
4%
Bulgur Wheat
4
2%
Barley
5
2%
Amaranth
7
1%
Buckwheat
8
1%
Millet
9
1%
Freekeh
10
0%
Teff
11
0%
13
0%
Unknown
12
0%
Kamut/ Khorasan Wheat
Other
14
0%
Sprouting Seed
15
0%
Corn
16
0%
Spelt
17
0%
Oat Groat
18
0%
Mix
19
0%
Rye
20
0%
Provided by presenters of the Ancient Grains with a Modern Twist presentation
RUSS MEYER 2016 National Conference Chair Director of Housing Operations & Dining Services
Thanks to everyone who was able to join us in sunny SoCal for the NACUFS 2016 National Conference. From the opening event where we honored the Theodore W. Minah Distinguished Service Award winner, Dennis Pierce, to our closing event at Disney’s California Adventure, our goal was to help you Imagine, Discover, and Explore Anaheim. The committee and I did our best to provide an entertaining and informative program, and I hope we exceeded your expectations.
Many people expressed their appreciation for The University of Nevada, Reno having the opportunity to be inspired by Jillian Michaels during her kick-off general session, and I certainly left with a positive message. Robert Rosenthal amused many of us with his humorous take on today’s state of food and dining. Chef Jeff Henderson’s story of where he came from and where he’s gone provided a unique perspective on the value of our industry to the greater society. Whether you went to the super session on Disney Concept Development or the one on Menus of Change I’m confident you were able to take away some valuable ideas for use on your own campus. And speaking of valuable ideas, with interest sessions tracks ranging from culinary and nutrition to training and human resources, you had to get many ideas you can put to good use back home.
One can’t talk about our conference without mentioning the food. I hope you were pleased with all our menus. Our team worked very hard to provide attractive, delicious, and healthy meals that would prompt discussion and provide inspiration for additions to your operations. Thanks to our industry partners for an interesting NACUFS Café and an outstanding showcase. With over 350 companies represented, our attendees were exposed to many of the latest ideas from all facets of our business. We appreciate their support! They make our “real” jobs easier and our NACUFS lives richer. Finally, congratulations to our many winners this year. As I mentioned, Dennis Pierce of the University of Connecticut was recognized for his 42 years of professional achievements with the Theodore W. Minah Distinguished Service Award. Scott Berlin, retired director of ddining and hospitality services at the University of California - Santa Cruz, was named this year’s recipient of the David R. Prentkowski Distinguished Lifetime Member Award. The Richard Lichtenfelt Award for outstanding service on a national level went to Zia Ahmed of the Ohio State University. Sharon Olson, executive director of Y-Pulse, LLC, received the Daryl Van Hook Industry Award. The Culinary Challenge winner for his Seared Lamb with Red Rice Pilaf, Tourneed Turnips with Sweet Tomato Sauce, Cucumber Mint Raita, and Rich Tomato Shorba was Charu Chandra Pant from the University of Notre Dame. Congratulation as well to all the regional president’s awardees and to the winners in the Loyal E. Horton Dining Awards competition. And you’re all winners for taking the time to invest in yourselves, your institutions, and companies by attending this year’s NACUFS national conference. I hope to see you in Nashville in 2017.
2016 National Conference Chair
2017
NATIONAL CONFERENCE J U LY 12 - 15 | NASHVILLE, TENNESSEE
BAND TOGETHER Learn together. Work together. Succeed together.
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remarks
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C L O S IN G