Foodservice Equipment Reports

SHOW REPORT: Noncomms Gear Up For Summer Meetings

Renovation advice, luxury catering, food-truck deployment and disaster readiness are just a few of the cutting-edge topics that will be discussed at the Summer 2013 round up of noncommercial conferences.

Educational sessions—plus a full complement of segment-specific trade shows and networking opportunities—make these meetings must-attend events for foodservice professionals serving in healthcare, school, university, correctional and corporate-dining facilities. 

Meeting venues will range from Savannah, Ga., and Bonita Springs, Fla., on the East Coast; Kansas City, Mo., Minneapolis and New Orleans in the mid-section and Reno, Nev., on the West Coast.

Read on for a quick guide to the highlights of this year’s key noncommercial conferences. We’ve listed the six meetings alphabetically by association to speed your meeting search. We’ve also included a quick overview of operations-oriented agenda highlights. 



Association of Correctional Food Service Affiliates

2013 Annual Int’l. Conference
Peppermill Resort Spa, Reno, Nev.
Aug. 11-15, 2013

ACFSA members will go green at this year’s 44th Annual Conference in Reno, Nev., where the focus will be on “Keeping Your Food Service Operation Sustainable.” Educational sessions will cover the latest cost-saving measures, including decreasing trash and waste, composting and compostable products, LEED designation and energy efficiency for appliances and recycling. 

Growing Their Own Produce: Learn how some correctional facilities are offsetting food costs by growing their own vegetables and fruits. 

Culinary Training: Learn about a National Restaurant Association program that can provide inmates with food-sanitation and culinary-arts training to assist with re-entry into the job market.

Trade Show: Don’t miss the ACFSA’s Annual Trade Show, an opportunity to check out new products and innovations from about 100 of the top vendors within the correctional foodservice segment.  


Association for Healthcare Foodservice

Annual Conference
Sheraton New Orleans
, New Orleans
June 5-8, 2013 

AHF members will gather in New Orleans where the theme of the meeting will be “Creating Your Culture: Fresh Ideas, Flavorful Results.” Professional development, industry issues, interactive events, networking opportunities, national speakers and a culinary competition are all on the agenda. 

Is Going Green Making You Green?: Vanessa Carmean, Waste Management Sustainable Services, will share green practices that have been implemented at Washington County Hospital. Learn how you can start a green team at your own facility. 

Healthy Retail: Join us to explore what healthy retail programs look like now and in the future by looking at examples from around the country. Tony Almeida, Robert Wood Johnson University Hospital, will moderate a panel that includes Dan Henroid, UCSF Medical Center; Angelo Mojica, University of North Carolina Hospitals; and Lisa Poggas, Parker Adventist Hospital.

Disaster Preparedness: Hear real-life Hurricane Katrina and Superstorm San stories from Keith Alvey, American Red Cross; Major Jim Beach, New Orleans Sheriff’s Department; and Betty Perez, NYU Langone Medical Center. Learn about prevention measures and important tips on how to rebuild and maintain success even after disaster. 

Business Partner Exhibits

Nearly 100 companies representing all facets of the healthcare foodservice industry will be available on June 6. You’ll be able to explore the latest products and services from key industry vendors while discovering new ideas and business solutions.


Association of Nutrition & Foodservice Professionals
2013 National Leadership Conference
Westin Savannah Harbor Golf Resort & Spa, Savannah, Ga.
July 28-31, 2013

Mark your summer calendar for good times and great education with ANFP in Savannah, Ga., where you’ll also be able to log as many as 20 hours of continuing education targeted to meet your needs.

‘Ignite’ At AFNP: Don’t miss this opportunity to participate in newly developed ANFP ‘Ignite’ sessions, a series of eight-minute rapid-fire presentations offered by your peers. The sessions will cover such topics as culinary, management, leadership and even personal or professional passions. 

Culinary Trends to Keep You on the Cutting Edge: Foodservice operations are under pressure to differentiate themselves with menus that reflect changes in resident expectations. Learn from a panel of chefs and menu experts about trends that likely will impact your operations as well as helpful tips on how to use them. 

DMA Expo: See what’s new in foodservice at the ANFP Expo. The Exhibit Hall will be full of new products and services to sample, test and evaluate. The expo will be a great source of new product ideas for your organization.                     


National Association of College & University Food Services

2013 National Conference
Hilton Minneapolis, Minneapolis
July 10-13, 2013 

A Northern Experience awaits NACUFS members when they arrive in Minneapolis in July for the highly anticipated four-day National Conference.

Food Truck Basics – Design, Operate and Survive: The University of California, Riverside, which now owns and operates three food trucks, will be sharing design considerations, tips for successful food-truck operations and insights on avoiding unexpected challenges.

Program Enhancements to Consider BEFORE You Renovate: Hear details of the planning process completed by Georgia Southern University prior to renovating to its two biggest dining venues. H. David Porter, Porter Khouw Consulting, also will challenge you to identify potential dining-program enhancements and opportunities to consider before your next big renovation. 

Renovation of UT-Austin’s Jester Dining Hall: How do you renovate a dining hall without relocating students or closing your facility during a $12.4 million makeover? Lance Brooks, Foodservice Design Professionals, will show how the University of Texas at Austin achieved this goal at its Jester Dining Hall.

View from Above: Luxury Catering at your Stadium: The dining operations team from University of California, Berkeley, will discuss the planning, pitfalls and successes involved with luxury catering in its new state-of-the-art California Memorial Stadium. The team will cover equipment, staffing, menu development and relationship building.


Society for Foodservice Management

2013 National Conference
Hyatt Regency Coconut Point, Bonita Springs, Fla.

Sept. 30-Oct. 2, 2013 

“Sea of Discovery, Waves of Opportunity” will be the theme at this year’s Society for Foodservice Management National Conference. At press time, session content still was being finalized, but attendees can count on business-strategy workshops, access to industry leaders, sessions on social media and opportunities to learn best practices from leaders in foodservice and hospitality management. Go to the SFM website and click on “National Conference” under the Professional Development tab to access the full agenda.


School Nutrition Association

67th Annual National Conference
Kansas City Convention Center, Kansas City, Mo.
July 14-17, 2013

The SNA’s conference programs will target four key areas: operations, nutrition, administration and communications/marketing. Whether you’re looking to develop new skills, enhance existing knowledge or boost your career, the education program will have something for everyone. 

Are You Ready for Your Community’s Next Emergency?: Many types of emergencies and disasters can impact your school nutrition operation, but there’s help from USDA, NFSMI and FEMA. Take a quiz to see how prepared your operation is for emergencies, such as a flooded kitchen or serving as an emergency shelter. You will leave with resources and action steps to improve your readiness.

Managing Training, Equipment and Infrastructure Needs: The Kids Safe and Healthful Foods Project conducted a national survey of nutrition directors to better understand schools’ equipment needs. Presenters will discuss the findings of that study, as well as strategies for meeting equipment, training and infrastructure needs in light of current school nutrition opportunities and challenges. 

ANC Exhibit Hall: This year’s ANC Exhibit Hall will host more than 700 booths with products, ideas and information from companies specializing in supplies, equipment, food, beverage and service solutions. The hall again will feature the Cutting Edge Complex area, a showcase of the most innovative kitchen equipment and software technology available.

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