Noncomms Key Into Equipment
As we reviewed the meeting agendas for the noncommercial
foodservice associations, one thing struck us over and over:
Across the board, this year’s educational sessions emphasize
more equipment, technology and kitchen renovation seminars
than we’ve ever seen from this group.
Despite functioning in very different arenas—from college and
university foodservice to corrections, healthcare, schools
and more—the noncommercial groups are organizing agendas
with more similarities than differences. Most groups have
planned a key session or sessions on security and
emergency/disaster planning, for example. Several will offer
one or more HACCP sessions, too.
But perhaps more interesting for equipment-specifying
attendees, at least three associations—ASHFSA, DMA and HFM—will
host seminars on planning a kitchen renovation or making a
new-equipment purchase. And several groups will offer
sponsored luncheons featuring new equipment and technologies
that attendees can investigate first hand.
In these pages we’ve gathered meeting details most pertinent
for equipment and supplies pros. To review full agendas and
register for your meeting, visit your association’s Web
American Society for Healthcare Food Service Administrators
2006 National Conference
Marriott Napa Valley Hotel & Spa, Napa, Calif.
If you’re a healthcare foodservice administrator charged with
learning about new and more efficient kitchen equipment,
make sure you attend these sessions at this month’s ASHFSA
Emerging Technology Trends, June 12
Rod Collins Associates; Don Fisher, Fisher-Nickel Inc.;
Ronald Jacobson, Very Smart Technologies; and Scott Saklad,
Peer into the future of foodservice technologies and discuss
them with leading consultants, engineers and suppliers.
Topics will focus on how technology can create automation
efficiencies, cost reductions and environmental advantages.
Vendor Lunch ‘n’ Learn Workshops, June 13
A la Cart Inc.; Aladdin Temp-Rite; Champion Industries;
Computrition Inc., Dinex Int’l.; Hobart/Traulsen, and Rod
Depending on the luncheon session you choose, you’ll hear
about “conduvection” retherming of patient meals; using
automation to streamline operations; new upscale products
for retherm and conventional patient trays, and the latest
cooking technologies available for healthcare.
School Nutrition Association
Convention Center, Los Angeles
This year the SNA has updated its program tracks to reflect
the top issues of school nutrition pros. The tracks will
cover commodities, leadership, managing resources,
marketing, safety and security, and wellness. If you’re
charged with tracking HACCP and food safety for your school
system, check out these sessions:
Need motivation to complete an Emergency Preparedness Plan
for your schools or districts? This session should help. A
panel will discuss preparing for a disaster and strategies
for saving food supplies.
HACCP Seminars: Guiding School Nutrition Professionals in
Attend this session to learn about SNA’s HACCP training
seminar and strategies for successfully implementing a
school food safety program.
Food Safety: It Takes a Team
Developed by SNA along with several public and private
partners, the Food Safe Schools Action Guide offers a
team-based approach to creating a school-wide food-safe
Dietary Managers Association
46th Annual Meeting & Expo
Hilton Milwaukee City Center, Milwaukee
Several key renovation and equipment sessions are slated for
the DMA meeting next month. If you’re looking for guidance
in creating a new kitchen environment, plan to sit in on the
Foodservice Solutions: Lessons Learned in Kitchen Renovation
and Equipment Purchasing, July 16
Christine Guyott, Robert Rippe & Associates
This two-part program will walk you through the lessons
learned from foodservice directors and dietary managers
before, during and after a kitchen renovation. The second
part of the session will teach you how to purchase equipment
and the importance of writing equipment specs.
Building a Food Safety Program, July 16
Pam Brummit, Brummit & Associates
In addition to learning how to build a facility-specific
HACCP program, you’ll also hear an update on the FDA Food
Code and guidance on how to access local regulations
pertaining to food safety.
Upscale Dining—Two Hot Concepts, July 18
Paul Peterson, Waukesha Memorial Hospital
Two concepts—the resident choice meal plan and room
service—will get the once-over, and you’ll learn how to
implement a plan for each.
National Association of College & University Food Services
2006 National Conference
Toronto Convention Center, Toronto
NACUFS will offer two pre-conference events that might lure
you to Toronto ahead of the general meeting.
Neighborhood Marketing: The Campus C-Store, July 24 and July
Targeting those who manage c-stores on campus, this
pre-meeting event promises to deliver practical ideas and
solutions through presentations and roundtable/panel
Analyze This! Benchmarking and Financial Analysis, July 25
This session will present the annual Operating Performance
Benchmarking Survey, as well as review the value
benchmarking has for your campus, and compare data against
operations that are like yours. Participation will include a
CD containing a customizable spreadsheet for use with the
Association of Correctional Food Service Affiliates
2006 International Conference
Caribe Royale All-Suites Resort and Convention Center,
Corrections foodservice pros will have plenty to mull over
during the ACFSA conference this year, especially after
attending these key sessions:
Induction Cooking Technology, Aug. 23
Angelo Grillas, Electrolux Professional
Computer Technology in Food Service: How to Get the Most Out
of Your Computer, Aug. 23
Stephanie Luros, Computrition
Disaster Management: Are You Really Ready? Think Katrina,
Major R. J. Beach II, Food Service Director, Orleans Parish
National Society for Healthcare Foodservice Management
HFM 2006 National Training Conference
Saddlebrook Resort, Tampa, Fla.
The HFM conference is set to bring several key equipment and
operations sessions to healthcare foodservice pros,
CBORD, Hobart/Traulsen and Rational
Depending on the luncheon you choose, you’ll hear about
Webfood online or kiosk-based ordering system; the costs of
implementing room service in different-sized facilities, and
ways to manage HACCP with a specific cooking system.
How to Facilitate a New Kitchen Construction or Remodel
Project, Aug. 23
Thinking of starting a new kitchen, remodeling an existing
one, or purchasing new equipment? This panel discussion will
explain the role that dealers, manufacturers’ reps and
service companies play in equipment distribution.
Society for Foodservice Management
With the SFM conference schedule still in the works, we’re
only able to bring you general details on the sessions being
The Celebrity Chef Phenomenon in Las Vegas
Diversity and the Marketplace, Creative Competencies,
Going Green: Packaging and Sustainable Buildings, Rapid
Coaching, and Healthy Eating in the Workplace.
Watch the SFM Web site for updates to the meeting schedule.