2022 National Conference Registration Book - 9

LEARNING SESSIONS
Friday, July 15 * 4:15 - 5 p.m.
Calibrating the Balance Between Residential & Retail Dining
David Porter, chief executive office, principal, social architect, Porter Khouw Consulting, Inc.
Patrick Genest, director of client relations, University of Ottawa
Have you asked yourself - do we need more retail dining options on campus? What changes can we make to
strengthen our residential dining program? How can and should we ensure that our residential and retail dining
options are balanced, provide optimum choices, and contribute to student success? In this session, two
long-time collegiate foodservice veterans will show you how the University of Ottawa answered these questions and
successfully recalibrated its campus dining program. In addition, learn strategies you can implement on your campus
to ensure that residential and retail dining options remain balanced.
The Evolution of Supply Chain Communication Strategy
Kimberle Badinelli, business advisor/consultant, Hospitality Systems, LLC
Janet Adams, business development, Fair Market, Inc.
The pandemic changed a few things, and the way we communicate with suppliers and how they communicate with
us is no exception. In a world where supply guarantees are no longer as stable as they once were, the traditional
methods of communicating our needs now include different approaches, agile management, flexibility, and
old-fashioned transparency. This session will focus on what the supply chain is experiencing and what strategies
work best for dining operators to communicate their needs.
UT Farm Stand: Modeling a Sustainable Food System on Campus
Alejandra Marquez, sustainability coordinator, University Housing and Dining, University of Texas - Austin
College students today care deeply about sustainability. They are actively engaged in their university's efforts to
meet climate-related targets and often drive demand for environmentally-focused programs and services. That is
why we believe students are best equipped to lead the way towards a sustainable foodservice model. In this session,
UT Austin will share insights from its flagship Housing and Dining program - UT Farm Stand - and discuss how dining
professionals can leverage students' perspectives to create a campus-valued food program.
Foodservice Concept Development
Lance Reynolds, director, ROC strategy & process leader, US Foods
This session will discuss foodservice concept development while understanding advancements in automation
and technology, menu trends, and needs for the college and university demographic. The idea of creating a new
foodservice concept can be daunting, but when we break it down into a playbook, it not only becomes much more
feasible, but an exciting new venture to take on. Student diners depend on college and university foodservice to
provide them convenient, nutritious and delicious meal options. Restaurant Operations Consultants from US Foods
will discuss concept opportunities based on current flavor trends, products important to the student market and
automation that can improve operational efficiencies. In addition, this session will cover the US Foods ghost kitchen
playbook, product assortment, inventory management, the benefits of partnering with a distributor to optimize
innovation, and how to staff foodservice concepts most effectively.
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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