NACUFS: The National Association of College & University Food Services

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Posted by Mrs. Patricia Lee K. on Feb 7th, 2018 11:13am


At the Food Service Directors’ Symposium in Charleston two weeks ago, 40 operators joined together to share best practices, opportunities and solutions to vexing challenges we all face.  Topics ranged from staffing shortages and training, to elevating the story of our value on campus.  New friendships were made as new faces joined the table continuing to build what our members value most – our network of peers. 

During our session on the vision for NACUFS, common themes reinforced some of what we know – our network and access to peers is our greatest value and professional development is critical to our success.  A new theme that is emerging is how we can best involve our next generation of leaders with their distinctive time and technology demands and expectations.  This excellent conversation will be continued at each regional conference so please plan to join us for this continuing dialogue.

Our marketing committee, chaired by Terry Baker, SUNY at Cortland, met this past week and developed the baseline work for our case for support to elevate dining.  This is a sharp team of next gen leaders who will be the face of our future.  Listening to their passion about what drives us to be the best we can be is inspiring and motivates me to continue to build NACUFS for the future. 

Our body of knowledge task force, co-chaired by Colleen Wright-Riva, University of Maryland, and Dr. Dawn Aubrey, University of Illinois at Urbana-Champaign, will meet February 18-19 to initiate work on this critical tool which will lay the foundation for all our learning opportunities.  There is more to come on this topic, including a session at regionals so please plan to attend.

A task force to review the operating performance benchmarking survey, co-chaired by Mark Kraner, George Mason University and Christopher Toote, University of Chicago, just kicked off.  This team will explore how to update OPBS, which was last reviewed in 2012 and how we might simplify the tool for greater ease of use for our members. We’ll also be exploring possible dashboards of key performance indicators to describe excellence throughout the collegiate foodservice industry.

Our spring series of webinars is a Focus on Health and Wellness.  Please note the following topics and dates: Plant-Based Menu Strategies April 10, Accommodating Allergies and Celiac Disease on Campus April 24, Using Social Media to Highlight Menu Items that Support Healthy Eating, May 8. 

Finally, our regional conferences are just around the corner.  I look forward to seeing you and meeting you if you’re new to NACUFS.  This is a great year to celebrate and look forward.  Please join me on our journey!

Thank you, 

Patti Klos

NACUFS President


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