Education
Preconference
See the Light, Taste the Difference - This pre-conference event is an in-depth look at four new dining facilities that have opened at Concordia within the past two years. Join David Porter from Porter Khouw Consulting, Rich Bamburak from WTW Architects, and retired Concordia Auxiliary Director Jane Grant-Shambaugh as they lead you through what it took to bring Dining Services out of the basement and into the light.
Educational Sessions
Now, Discover Your Strengths - Join Kyle Robinson from Gallup International Research & Education Center as he shares their revolutionary program to help you identify your talents, build them into strengths and enjoy consistent, near-perfect performance.
Sustainability Panel - A panel of experts from Yale, University of Montana and University of California-Berkeley will lead a discussion on sustainability in college and university food service.
Head, Heart and Backbone: Making Decisions to Balance Your Life and Career - Tom Champoux offers an approach on how to handle commitment issues, balance head, heart and backbone, and help you discover what causes your stress.
Life Beyond Tofu, or Please Pass the Seitan -Join chef and dietitian Nancy Berkoff for a rollicking romp through the world of vegetarian food service. Become one with the edamame while aquiring the skills to satisfy your vegetarian customers!
Interest Sessions
LOHAS: Lifestyle of Health & Sustainability - Shawn LaPean, director for Cal Dining at UC Berkeley will discuss how in five years Cal Dining has doubled revenues, increased customer satisfaction and became one of the “greenest” college dining programs in the country. Come discover the ways Cal Dining is meeting student expectations for LOHAS: Lifestyles of Health and Sustainability.
Fresh Convenience -How can your facility live up to the demands for fresh menus with out busting your budget? What are easy cost effective ways to stretch your dollar? Schwan’s Food Service Corporate Chef, Mike Janosik will explain how to blend fresh and convenience foods through a live cooking demonstration. The presentation will also report on what new Fresh trends are emerging on to campuses.
Dietitians, Who Needs 'Em? Discover how the field of nutrition is changing in relation to food service and how having a Registered Dietitian on staff can enhance your operation. Vanessa Berg, MS LRD, will identify the nutrition concerns of college students and explain how a registered dietitian is a necessary addition to dining services and the campus community as a whole.
The World of Group Purchasing For years contract management companies have utilized group purchasing to reduce costs, now self operated facilities have that option as well. This interest session will teach you about the evolution and methodology of group
purchasing, and how it can enhance your bottom line.
Harmony of Asian Trends -Asian Cuisine continues to be one of the fastest growing food trends in North Ameria, crossing all boundries of flavors, textures and imagination. This session will provide a brief history of Asian flavors, current flavor trends and what is on the horizon for Asian foods. In addition, you will be able to taste a variety of different samples and receive recipes to take home.
Eight Top Trends in Merchandising - Better merchandising is a critical component in any retail foodservice operation, one that requires a good grounding in theory, specific tactical skills and the "high touch" appreciation of a presentation specialist. Nancy Lane, account development manager for the Hubert Co., will address the latest trends in foodservice merchandising and how attendees can use them to improve the look and feel of their café and servery lines.
Why Choose Organic, Fair Trade, Specialty Coffee? There are many social, ecological and overall quality issues involved when it comes to choosing coffee. Join Michael Applen and Roastmaster Jesse and discover what you need to know when deciding which coffee best suits your needs.
Trayless Dining: The Do's, Don'ts, and Disappointments - Is trayless dining here to stay? Are your customers comfortable with no trays or are they demanding their return? During this session, Concordia College’s Janet Paul Rice and Porter Khouw Consulting’s H. David Porter, FCSI, will discuss the do’s and don’ts you need to know before going trayless and will share with audience members real examples of operators who have
had success and others who faced disappointment and backlash from customers.
Discovering Profits - Join ULF specialists Lee Nordin, Dean Hiracheta and Rich Johnson as they focus on maximizing your products, your money and your people. As competition for customers and profits becomes more intense, find new ways, and be reminded of old ways, to make the most of what you already have.
Building Green Join Ellyn Elson as she discusses the history of green building, introduces green materials available today, and uncovers energy efficiencies. Ellyn will also discuss financial and design considerations.
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