2022 National Conference Registration Book - 11

LEARNING SESSIONS
Saturday, July 16 * 10:45 - 11:30 a.m.
Seven Successful Strategies to Boost Meal Plan Revenues
David Porter, chief executive officer, principal, social architect, Porter Khouw Consulting, Inc.
Mike Kosevich, director of culinary services, Montana State University
Dining and meal plan programs are the backbones of any campus dining program, and they can be a key influencing
factor in a student's decision to live on or off-campus. They can also play a critical role in the value (or lack thereof)
that meal plan holders assign to the campus dining program, student life experience, and overall student success.
Discover seven successful strategies foodservice directors can implement to boost meal plan participation,
commuter student participation, and customer satisfaction. Ensure that your meal plan options and the dining
program offer a competitive edge in retention, recruitment, and a vibrant campus community.
Reinventing an Icon - The Process to Gluten, Tree & Peanut Free
Kimberle Badinelli, business advisor/consultant, Hospitality Systems, LLC
Patti Klos, director, Tufts Dining, Tufts University
Jesse Leal, associate director dining services and planning, Tufts University
Pasquale Napolitano, unit manager, Carmichael Dining Center, Tufts University
How do you transform an icon of your dining program to reflect the ever-increasing need to provide diverse
foods for everyone in your community? As collegiate dining programs face more health-related dining needs and
preferences, dining programs face innovation opportunities to meet those needs. Learn more on how Tufts Dining
utilized a systematic approach to transform one of its residential venues into a gluten, tree-nut, and peanut-free
facility with an amazing menu - providing a place where everyone at Tufts University can eat and eat well!
More Than a Meal: Transforming Our Campus
Dustin Cutler, executive director, Cornell Dining, Cornell University
Collegiate dining involves more than putting delicious food onto plates; it is defined by the relationships with its
institution, its students, its community, and most importantly, its managers and front-line associates. This session will
provide insight on how building a foundation of strategic partnerships through organizational structure, community
support, and investing in your most important asset (your people), can prepare you to plan and grow successfully
through even the most challenging times. Participants will be given tools to bring back to their organizations. There
is no better time than now to focus on strategy for the future!
Leveraging Technology to Enhance Efficiency & Guest Experience
Ben Anderson, director, Grubhub Campus
Nate Darder, associate director of administration and planning, The Ohio State University
Get an in-depth look at The Ohio State University's foodservice program and how they use technology to increase
efficiency and enhance the guest experience. Take a deep dive into their implementation of delivery robots,
lockers, and other technology solutions to meet customers where they are while optimizing for the evolving labor
environment. Understand the critical considerations driving innovation across campus and the foodservice industry
as a whole.
Explore Sessions! NACUFS.org/Events/2022NC/Session-Details
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http://www.NACUFS.org/Events/2022NC/Session-Details

2022 National Conference Registration Book

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