Back to School – FM – Resource Center

A Virtual Leadership Series for Foodservice Directors

Available On-Demand

What does foodservice look like at educational institutions this coming fall?

Instead of camps and summer feeding programs, district and college dining programs are using the summer to brainstorm what a revised educational system will be come August.

This summer, Food Management is bringing together the communities in both colleges & universities and K-12 foodservice for a highly interactive digital forum to share the most timely and insightful best practices as the new school year approaches.

Back to School with Food Management will feature a five-week series of thought-provoking keynote speakers, informative webcasts, segment-specific content, curated digital meet-up events, proprietary research and more.

Agenda

Virtual Leadership Series

All sessions are 60 minutes and start at 2pm EDT

K-12 College and University

Keynote:
Taking Stock of the Back-to-School Foodservice Environment

View abstract

Datassential and Food Management present consumer and market data to take a deep dive into how COVID-19 is affecting onsite operations, menu development and more. This session will focus on both K-12 and College & University segments.

Mark Brandau

Group Manager, Datassential

Becky Schilling

Group Content Director,
Food Management

Sponsored by

Title for This Nutrition Break Goes Here

Available On-Demand

College and University

How to Start a Delivery Program on Your Campus

View abstract

Delivery has been slow to take off on college campuses, but when the coronavirus hit, many dining services programs realized it was the safest option to provide meals to those students still on campus. In this session we talk with operators on how they started their delivery programs and provide how-to tips on setting up a successful campus dining delivery program.

Peter Testory

Director of Dining and Culinary Services, University of Wisconsin-Madison

Darin Schluep

Director, Associated Students Dining Services, UC Davis

Becky Schilling

Group Content Director,
Food Management

Sponsored by

Available On-Demand

K-12

Lunch in the Classroom and Other Service Styles for a New K-12 World

View abstract

As schools go back into session this fall, child nutrition departments will have to rethink service styles to account for social distancing. This session takes a look at new ways of providing lunches to students, from lunch in the classroom, kiosks and other mobile service ideas.

Laura Benavidez

MBA, Executive Director, Food & Nutrition Services, Boston Public Schools

Michael Rosenberger

MBA, Executive Director, Dallas Independent School District

Mike Buzalka

Executive Features Editor,
Food Management

Sponsored by

Available On-Demand

College and University

What is the Future of the Dining Hall

View abstract

College dining halls are the hub of campus culture and community, but what happens when a space designed to house hundreds of students is no longer safe in a world where social distancing is necessary? In this session we talk with operators about new service styles, setups and procedures for keeping dining halls safe for students while also maintaining campus community building.

Jill Horst

Executive Director of Campus Dining, UC Santa Barbara

Bryan Varin

Executive Director; Interim Associate Director for Auxiliary Services, University of Georgia

Becky Schilling

Group Content Director,
Food Management

Sponsored by

Available On-Demand

K-12

Building Revenue Ideas in a New Normal

View abstract

When schools closed and went to remote learning, child nutrition departments had to pivot to mobile service styles like pickup in bus lanes. But for most districts, they are serving fewer meals, receiving less reimbursement and realizing higher costs. That perfect storm has caused huge financial losses for many districts. This session will highlight new revenue-building ideas to help make up that shortfalls while continuing to service students in a new post COVID-world.

Lora Gilbert

MS, RD, SNS, Sr. Director, Food and Nutrition Services, Orange County Public Schools

Rodney K. Taylor

Director Food & Nutrition Services, Fairfax County Public Schools

Mike Buzalka

Executive Features Editor,
Food Management

Sponsored by

Available On-Demand

College and University

New Menus to Fit a Changing Landscape

View abstract

Will grab and go stay? What about special diets, allergen-free meals and all those over-the-top events? In this session we delve into the ways operators are shifting menus to fit into a world where social distancing is king and dining patterns have changed to fit a quarantined lifestyle.

Ryan Nagby

Senior Culinary Manager, UC Riverside

Lesa Holford

Corporate Executive Chef, Ohio State University

Tara Fitzpatrick

Senior Editor, Food Management

Sponsored by

Available On-Demand

K-12

Menu Development Ideas

View abstract

From tight budgets, short service time frames and USDA regs, child nutrition departments have a full plate on their hands when it comes to crafting menus. Add in a dash of coronavirus, and menu development takes on a whole new challenge. In this session, child nutrition professionals share their tips for menu ideas kids will love in this new post-COVID world.

Kara Sample

Assistant Director of Programs, Greely Schools

Juan Zamarano

San Diego Schools

Tara Fitzpatrick

Senior Editor, Food Management

Sponsored by

Available On-Demand

College and University

A Look to the Future

View abstract

Research conducted by Food Management reveals insights from C&U foodservice leaders on changes, new ideas and strategies for dining services programs when colleges return this fall.

Mike Buzalka

Executive Features Editor,
Food Management

Becky Schilling

Group Content Director,
Food Management

Sponsored by

Available On-Demand