2022 National Conference Registration Book - 10

LEARNING SESSIONS
Saturday, July 16 * 10:45 - 11:30 a.m.
Building the Sustainable Menu Your Students Want
Hannah Koski, director of corporate social responsibility, US Foods
Chef Kathleen Hoffman, kitchens national sales senior culinary manager, US Foods
To build a sustainable and transparent menu, the first thing to understand is the wants and needs of the student
diners. There is a way to balance sustainability and profitability through managing product assortment and inventory.
This session will review the current statistics for the 18 to 25-year-old demographic, discuss current flavor trends
and products, such as plant-based menu items, and how to successfully promote your menu within your college or
university.
Reimagining Food Services and the Traditional Dining Hall
Stephen Shaheen, chief executive officer and founder, DTG
It has been nearly two years since COVID first upended the lives of nearly twenty million US college students. There is
no question - the pandemic has wreaked havoc on college campuses like all other congregate settings. That part is well
known. The creative ways schools have responded to ensure that student and staff needs are met safely and without
disruption are not as well known. This session highlights the challenges that campus dining services faced during
COVID, the prolonged issues the pandemic has caused, and how some schools have pivoted to creatively address
changing needs for safe and healthy on-campus food and beverage services. The session will also share innovations in
mobilized food stations and what foodservice directors need to take into consideration before selecting one.
Communicating with Generation Z: Technology Solutions
Trail Bundy, marketing and communications manager, University of Montana Campus Dining, University of Montana
As Generation Z embarks on their journey through higher education, colleges and universities are faced with finding
new ways to communicate with the students they serve. Using a variety of technological solutions, the University
of Montana (UM) Campus Dining transformed its engagement with students. Initially, a product of the COVID-19
pandemic, UM Campus Dining transitioned from print collateral to digital as the primary means of conveying
information to students. Through implementing nine unique programs focused on communication across digital
displays, text-based communications, on-site live feedback, and mobile ordering regarding special events and the
department's initiatives, the students' cell phone is their one-stop-shop for information. Join this session to gain an
overview of generational terms by age, receive recommendations on how to best target and reach students, and a
glimpse into the current strategies and future plans as UM Campus Dining prepares to launch a new dining facility.
Creating a Collegiate Dining Experience Free From Germs and Harsh Chemicals
Dr. Dawn Yeomans, hygiene sciences and partnerships senior advisor, GOJO Industries, Inc.
Collegiate dining programs are at the core of a campus' culture, and guest experience is more important than ever.
Facility cleanliness is critical, but collegiate diners also want confidence that the facilities contribute positively toward
their overall health and well-being. Unfortunately, some products that facilities rely on to provide germ protection may
not be the safest options, and some may actually pose potential health risks to diners. Attend this session and learn
how to identify and select hygiene products that holistically provide healthy environments to positively impact student
satisfaction, overall dining facility sales, and trust.
Explore Sessions! NACUFS.org/Events/2022NC/Session-Details
10

http://NACUFS.org/Events/2022NC/Session-Details http://www.NACUFS.org/Events/2022NC/Session-Details

2022 National Conference Registration Book

Table of Contents for the Digital Edition of 2022 National Conference Registration Book