Interest Sessions I - 10:15-11 a.m.

Racing with Digital Natives Generation on Co-Planning the Dining Hall of Tomorrow - Gold Room

Presenters:  Joie Schoonover, Assistant Director of Housing, University of Wisconsin-Madison and Brad Lukanic, AIA, Leed AP, Principal of Cannon Design

Today's dining facilities focus on providing restaurant-quality food tailored to accommodate individual desires with dynamic, memorable, inspiring surroundings. Avoiding preconceived notions or “cookie cutter” approaches, dining facilities aspire to self-sustaining facilities that are unique, providing a destination for their institutions as they look forward to serve the next generation—the digital native students.

This session will use dining case to clarify how institutions are confronting the customization trend and the anticipated impact on future dining operations.

Systematic Approach to a Composting Program - Cardinal Room

Presenters:  Kathy Browning, Associate Director and Mary Eilbeck, General Manager Maycrest Dining - University of Dayton, Ohio

The University of Dayton began a comprehensive composting program in August 2009. This session will address the steps taken to implement this program from defining the scope, to sourcing products, to retraining staff, educating and marketing the program to the campus community, and finally to rolling out the program.   Undertaking a program of this scope required cooperation from other departments and approval for changes to existing contracted services. Hear how the year and a half of planning lead to a successful, well received sustainable program and what the plans for the future are.

Help! I can't Fit Everything on My Plate! Choices in a Trayless Environment - Campanile Room

Presenters: Robin Allen, Administrative Dietitian, University of Illinois-Champaign

How does a trayless environment influence students’ food choices or does it? What are students’ food priorities? Are students choosing healthier options? The University of Illinois Dining Services studied the food choices of students to determine if trayless influences their choices and whether those choices are more or less healthful. This information can be used to streamline food purchases, develop health messages and evaluate the overall economic and environmental impact of going trayless.

Good Cents - Pioneer Room

Presenters: Nancy Lane, Hubert Company; Ronna Davis, Signature Apparel; and John Garrett, Premier Inc.

To be successful in today's campus environment, every penny counts! This session provides you with ideas and tips to make your college foodservice operations more profitable. As we review the competitive marketplace and share these important ideas to trim costs, we also need to maintain customer satisfaction at a high level. After the presentation you will have an opportunity to compare notes with others in your region and then leave with a list of ideas you can take back to your campus.

How Does More Local Foods Impact Your Dining Operations - Gallery Room

Presenters:  Chef Bill Connors and Makayla Trotter, Southern Illinois University

We will look at the students call for more local food and less carbon footprint. What does this mean to your dining operation in terms of labor and costs of goods? We will walk through the process of switching over 30 % of our products being purchased to within 250 miles of our location and the successes and pitfalls of switching these products. This will include the purchase of live animals and produce from local farms and the University to be used in the dining hall menus.

Interest Sessions II - 11:15 a.m.- Noon

How Real Time/All-the-Time Feedback Enhances Dining Services

Presenter: Johann Leitner, CEO, Touchwork

Listening to the needs and wants of students and taking action to address issues is vital to create a positive and responsive dining environment. In order to provide excellent service, it is essential to obtain feedback in real-time and all- the-time. This presentation will review the various feedback channels available today, discuss the pros and cons of these including actual examples  and look at some of the tools used to automate these processes.

Food Stores/Commissary Roundtable - Pioneer Room

Jamie Lenz, Rae Ann Kolbet and Karen Rodekamp, Iowa State University

 A round table targeting NACUFS members who manage Food Stores and Food Stores/Commissaries for discussion of topics that are unique to these forms of operations, while identifying those with the same concerns who are interested in developing an informal support system. The group will touch upon Prime Vendor, local purchasing, staffing, trucking fleet, as well as decisions to upgrade facilities or to discontinue their services.

Writing a Golden Business Plan - Gold Room

Presenter: Rich Neumann, Director of Residential Dining, Ohio University

Have you ever been asked to develop a business plan and didn't know where to begin?  Today more than ever, a sound business plan is required before any renovations or major changes in business operations will be approved.  This session will show you how to organize and write and effective business plan using actual business plan examples for  board plan changes and dining hall renovations, opening a coffee shop in an academic building, renovating and adding on to a culinary support center, and providing meals for on campus childcare.  Attendees will receive a CD with sample business plans.

Motivate Yourself to Follow Safefood Practices

Presenters: Susan Arendt, PhD, RD; Catherine Strohbehn, PhD, RD, CP-FS & Lakshman Rajagopal, PhD - Department of Apparel, Educational Studies and Hospitality Management at Iowa State University

Managers in college and university dining can’t do it all – training and supervision of employees is critical to ensuring the safety of food served to students. Successfully meeting the needs of all customers involves overcoming many challenges, including turnover.   Most college and university dining staff have been trained on food safety fundamentals - but this knowledge is not always practiced. Learn about some free, web-based, industry-tested tools developed through a USDA funded research grant that will help you motivate your staff to do the right thing; serve better, safer food; improve productivity; and avoid potentially litigious situations.

Putting All Your Eggs In One Basket: ISU Dining’s Approach to Centralized Student Staffing - Gallery Room

Presenters: Diane Schmidt and Staffing Coordinators, Iowa State University

One year ago, Iowa State University began to develop a plan to consolidate the student scheduling process into a centralized location. The task of student staffing was moved from each of 3 residential dining operations into a centralized training facility at the beginning of the 2010 Fall semester. Three full time ISU students were hired as Dining Student Staffing Coordinators and manage the daily operation to oversee 700 Dining student employees and their schedules. Learn about the daily operations, challenges faced during transition and future goals for this department.

Interest Sessions III - 2:15-3 p.m.

The Prime Time Manager - Campanile Room

Presenter: Gene Kellogg, President and Principal, ECS Consulting Group; Lynne Steenhoek Central College

Unit managers and assistant managers work hard on a day-to-day and even minute-by-minute basis. They have literally dozens of tasks to perform. Some of these tasks are more important than others. And, mangers are better at some than others.  Campus dining programs have consistently shown that managers need a set of tools to get the really important things done well, especially during PRIME TIME!  This presentation will discuss the most important things that managers should do during Prime Time in order to assure high customer satisfaction and targeted bottom lines. Best Practices will be reviewed and proven management tools will be demonstrated and shared.

Sustainability on Campus - Gallery Room

Presenters: Nancy Levandowski and Chantal Roberts, Iowa State University Dining; Merry Rankin Iowa State University's Sustainability Coordinator

ISU Dining has taken a unique approach to Sustainability and have been awarded an Iowa Governor's and ISU President's Green Team Awards. Hear what they are doing in regards to Trayless, Composting, Recycling, Water Filing stations Food Donations, Reusable containers, Energy Reductions, Farm to ISU and To Go containers. Learn what are their Visions, Goals and Priorities and how they fund these projects and conquer obstacles. Meet the students that support these programs and learn how vendors have programs and products that have helped.

Winning Ways of Emergency Planning - Cardinal Room

Presenters: Alecia L. Stultz and Management Team, University of Kansas

Crisis management and emergency planning are things that any dining department does well. At KU we use a model taken from the National Incident Management System to assist us with everything from event planning to catastrophic weather situations. By using this system, everyone knows their role and how they fit into the bigger picture. This system can be used on the smallest scale of department specific situations or on a larger scale where dining is only a part of emergency services. The KU Dining Management Team will share how they use this system successfully each day.

Campus Tour - Gold Room

Tour Guide:  Kristi Patel, Iowa State University Dining

Explore retail operations on Iowa State University's campus.  The tour includes the Hub which houses a full Caribou Coffee, a self-branded concept, The Hub Grill & Cafe, and vending all under one roof.  Steps away from the Hub is the self-branded Bookends Cafe housed in Parks Library.  Both of these units were built in the past four years have been successful even with their close proximity.

Campus Dining: 10 Ways to Boost Meal Plan Participation - Pioneer Room

Presenters: Lori Helmer, Director of Dining Services at Ferris State University and H. David Porter, FCSI, Porter Khouw Consulting, Inc.

Finding it difficult to keep students on meal plans and/or to attract new customers? This session will provide proven and successful strategies college and university dining service directors are using to add value to their meal plan programs, grow overall revenues and significantly enhance their service offerings. Come learn the out-of-the-box thinking today’s innovative FSDs are using when it comes to rethinking their meal plan options.