Be part of something bigger at NACUFS 2025 Spring Conference! From March 31–April 2, join campus dining professionals in Albuquerque for three days of learning, collaboration, and forward-thinking strategies. And to close the conference in style, we’re gathering at El Pinto, Albuquerque’s award-winning New Mexican restaurant, for an evening of incredible food, live mariachi music, and local artisan vendors. Register today! ??https://lnkd.in/geEym5ts #BreakingBarriers #DiscoverWhatsPossible
关于我们
Since 1958, NACUFS has supported the college and university foodservice market by providing members with the programs and resources they need to excel, from benchmarking and best practices to educational programming and professional networking. NACUFS was founded by a group of 20 college and university foodservice professionals from across the United States. The brainchild of Richard Lichtenfelt, then director of dormitory food services at Central Michigan University, NACUFS became the first association solely focused on foodservice in colleges and universities. The NACUFS institution members span across the U.S. and Canada who partner with industry members from the food, equipment, and consulting market segments. Institutional members include four-year and two-year colleges; self-operated, contract and hybrid schools; small and large campuses. Industry members represent a wide spectrum of international, national and regional companies. Since its inception, NACUFS has focused on its mission to promote and support excellence in collegiate dining.
- 网站
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https://nacufs.org/
NACUFS的外部链接
- 所属行业
- 酒店业
- 规模
- 11-50 人
- 总部
- East Lansing，Michigan
- 类型
- 非营利机构
- 创立
- 1958
- 领域
- College & university foodservice、campus dining、education、industry research、sustainability.、hospitality、higher education和collegiate dining
地点
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主要
获取路线
1515 Turf Ln
US，Michigan，East Lansing，48823
NACUFS员工
动态
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Earn national recognition for your collegiate dining program! ?? The NACUFS awards celebrate excellence in campus dining, recognizing the innovation, dedication, and impact of foodservice teams across the country. If your program is leading the way in quality, sustainability, or nutrition, it’s time to showcase your achievements! ?? Awards: ? Loyal E. Horton Dining Awards – Honoring exceptional campus dining programs ? Sustainability Awards – Recognizing commitment to environmentally responsible practices ? Nutrition Awards – Celebrating initiatives that promote health and wellness ?? Submissions close March 31 – don’t miss the opportunity to highlight your team’s success! Enter today. ??https://lnkd.in/gAEUBDkh
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The NACUFS 2025 Spring Conference in Duluth is bringing together collegiate foodservice professionals for 2.5 days of inspiration, learning, and networking. This year’s lineup is filled with impactful sessions, including a brand-new addition—the Menu Engineering Hackathon! This interactive session gives you the chance to collaborate, problem-solve, and design real-world solutions for cost-effective, student-approved, sustainable menus. But that’s just one piece of the experience! Throughout the conference, you’ll gain insights from industry experts, explore innovative strategies, and make valuable connections. And to top it all off, we’re closing things out with a celebration at The Garden—an evening of great food, drinks, a DJ, photo booth, and stunning views of Lake Superior. ?? Register by midnight on Thursday, March 13 to join us in Duluth! #MenuEngineering #EmbracePotential #CollegiateDining ?? https://lnkd.in/g_yzd6Z3
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The NACUFS 2025 Culinary Challenge will make its way to Albuquerque, NM, March 31–April 2! ?? Watch as amazing campus chefs from the Pacific and Southern regions showcase their expertise, creativity, and technical skills in this exciting competition. Who will advance to the national stage? Here’s our competing chefs:?? Pacific Region: Christopher Canio, Stanford University Daniel Davalos, California State University, Long Beach Jonathan Harthorn, Oregon State University David Murillo, University of California, Riverside Dustin Payne, Pacific Lutheran University Marie Abigail Serbins, University of California, Berkeley Southern Region: Brandi Allen, University of Georgia Travis Davis, Georgia Institute of Technology Juan Guevara, Texas Christian University Darin Keithley, University of North Texas Damon McAfee, Oral Roberts University Jillian Woodard, Texas Tech University #NACUFS2025 #DiscoverWhatsPossible
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A huge shoutout to King's Hawaiian for an incredible three-course lunch that had attendees savoring every bite—especially those soft, buttery Original Rolls! ???? And as if that wasn’t enough, Ukes by the Sea set the perfect mood with their uplifting live music. A heartfelt thank you to our amazing partners for making this such a special experience! #KingsHawaiian #NACUFS #BreakingBarriers
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We appreciate our bronze level sponsors for their support of NACUFS 2025 Spring Conference in Myrtle Beach. Your support helps us continue to provide valuable opportunities for our attendees! ?? #BreakingBarriers Cocovibe High Liner Foods JAMIX Oy / Inc. Rich Products Corporation
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The final day of NACUFS 2025 Spring Conference in Myrtle Beach is here, and Julie Holmes took the stage for an incredible keynote! ??? From smarter team communication to seamless student dining experiences, she shared how AI can be a game-changer for campus dining. Thank you @thejulieholmes for sparking new ideas and conversations! #BreakingBarriers #DefyLimits
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Shoutout to our silver level sponsors for supporting NACUFS 2025 Spring Conference in Myrtle Beach! We appreciate your generosity! ?? #BreakingBarriers Red Bull
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We couldn’t do this without our sponsors! Thank you, Hormel Foods and US Foods, for your support of NACUFS 2025 Spring Conference in Myrtle Beach. ?? #BreakingBarriers Hormel Foods US Foods
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A special thank you to Sodexo for being a sponsor of NACUFS 2025 Spring Conference in Myrtle Beach. Your support is key to making this event a success! ???? #BreakingBarriers Sodexo USA
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