In this short video, Ashley Richardson, a registered dietitian at Ohio State University, discusses the dietary restrictions associated with various religions. She explains the guidelines for kosher and halal diets, as well as the dietary practices in Hinduism and Christianity. The video covers how to accommodate these dietary restrictions within collegiate foodservice, including support for seasonal changes such as the Christian Lent period and Hindu fasting days.

This recorded panel discussion was a collaborative effort presented by three higher educational organizations: the National Association of Campus Card Users (NACCU), the National Association of College and University Food Services (NACUFS), and the National Association of College and University Business Officers (NACUBO). It explored the crucial theme of community well-being and how it relates to various roles on campus. The discussion was grounded in the understanding that well-being is not a fragmented pursuit. Instead, it emphasizes a holistic approach that considers the whole person, the entire educational experience, the institution as a whole, and the community at large. This comprehensive perspective encourages us to examine the various dimensions of well-being and how they intersect, influencing one another across our diverse roles.

Industry 101: This short document teaches you how to leverage conferences and understand your segment. It also includes helpful tips, takeaways, and frequently asked questions. 

Spend a few minutes to learn more about the college and university market!

NACUFS is providing this training to help you enhance the value of your participation at your upcoming events, and strengthen your relationships with collegiate dining professionals who could be your future customers.

• Learn expert strategies for attracting and engaging attendees.
• Improve booth interactions with best practices for communication and trust-building.
• Discover techniques to maximize your ROI and convert conversations into meaningful business connections.

Your training will cover these topics:

1. SIX KEYS TO YOUR ATTENDEES: Reviewing what attendees care about at trade shows, and the two personality traits you need to show them at the booth to gain their trust.
2. ATTRACTING: Best practices for where to stand and how to behave to attract more attendees to your booth. (Includes a photo slideshow of behaviors to avoid).
3. ENGAGING: Simple icebreaker questions that capture attention and start conversations.
4. QUALIFYING: Incisive questions to quickly uncover an attendee’s challenges, decision-making level, and value to you, and reframe their situation back to them.
5. EDUCATING: Tips for sharing information about you that make it feel relevant, compelling, and memorable to attendees.

Discover how to benchmark customer satisfaction and compare your program with peer institutions using the NACUFS Customer Satisfaction Benchmarking Survey. This survey provides the essential data needed to address key questions regarding student satisfaction.

Designed to offer campus dining leaders real-time insights into student experiences across residential dining halls and retail units. This customizable survey, developed in partnership with Touchwork, evaluates 25 key performance indicators, including food quality, customer service, the dining environment, and more.

With personalized reports and dynamic benchmarking data, you will gain a clear comparative view of your program’s strengths and areas where improvements can enhance student satisfaction.

To make the most of this vital benchmarking tool, be sure to watch this recorded webinar from February 13, 2025, where you will learn how to:

• Plan and customize a survey tailored to your institution’s unique needs.
• Implement best practices for launching the survey and increasing student participation.
• Maximize insights from the survey with real-time benchmarking data to guide strategic decisions

Hear from Kerri Sallusti, Director of Communications and Guest Experience at the University of North Texas, who will share the opportunities and benefits of NACUFS awards and explain step-by-step how to submit for a Loyal E. Horton Award.

The University of North Texas earned 10 prestigious NACUFS Loyal E Horton Awards over the past three years, including seven Gold and three Silver honors for its exceptional dining services. These accolades highlight the university's excellence in areas such as catering, residential dining, and innovative dining programs, with notable wins like Gold for Catering Program of the Year and Residential Special Event of the Year in 2024.

In a world where innovation relies on human connection, leaders must prioritize emotional intelligence to build extraordinary teams. Learn strategies for creating a culture that fosters resilience, creativity, and excellence. Steve Gutzler, a dynamic speaker, author, and executive coach with notable clients such as Microsoft, Seattle Seahawks, LinkedIn, Facebook, and Ritz Carlton, will guide participants through actionable insights for using emotional intelligence to navigate change, enhance staff engagement, and achieve remarkable results in any environment. This session is designed to empower leaders to elevate their effectiveness and create a truly innovative culture.

Cultivating Innovation and Adaptability for Extraordinary Outcomes is a series of three webinars recorded in November and December 2024. It is aimed at the highest levels of university and campus dining leadership and explores the theme of how leaders can promote a culture of adaptability and openness to innovation as a path toward meaningful strategic change. 

   *  Part one establishes the ideal environment for innovation to thrive.

   *  Part two demonstrates the process of how adaptability enables innovation.

   *  Part three provides practical strategies to foster creativity, resilience, and engagement—connecting individual actions to broader organizational goals.

This series is brought to you in partnership with the NACUFS Foundation.

In today’s fast-changing world, leaders must deliver results and ensure their organizations can adapt and thrive. In "Adaptability for Strategic Change" Kristin von Donop shares how leaders can foster agility through innovation, collaboration, and experimentation.

Von Donop, who leads the Organization Renewal practice at Change Logic and taught leadership as faculty for Harvard University’s Executive Education programs and the Dubai School of Government, will provide actionable strategies for cultivating an adaptive organization, enabling fast decision-making, and overcoming the tension between new ideas and traditional practices.

This resource defines the five domains and their core competencies for today’s collegiate dining professionals. Individuals can use it for self-assessment, identification of relevant learning opportunities, and career planning. Collegiate dining programs can use it for talent recruitment and management, drafting job descriptions, and evaluating employees.