FRIDAY, OCTOBER 21
SATURDAY, OCTOBER 22
1:45-2:15pm
Innovative Solution Sessions
Yoga with Julia Alotta
6:30 – 7:15am
7:00 – 7:30am
Wellness Walk with Julia Alotta
1. How To Incorporate Ethnic Meals and Taste Testing Into Your Menu Planning Della Collins, SNS, International Food Solutions Attendees will learn about what ethnic foods are trending, what ethnic meals are most popular and how to incorporate ethnic meals into a cycle or rotation menu. Additionally, we will discuss how to conduct Taste Tests and Trials that feature upcoming menu concept. Using data, trends and concepts from the Smarter Lunchroom, attendees will have an opportunity to collaborate with peers on successful ethnic menus and discuss implementation strategies. 2. Managing Your Program with MyFUNDamentals Dee Early & Dr. Beverly L. Girard, PhD, MBA, RD, SNS, MyFUNDamentals Are you tired of being the last person to know the financial status of your school nutrition program? MyFUNDamentals is a unique software specifically designed to help school nutrition program leaders gather information and make data driven decisions based on real time financial and operational outcomes. MyFUNDamentals imports data from existing POS and district accounting software, and is adaptable to all sizes and types of school nutrition programs. Learn how you can be in charge of the finances of your program, and receive the support you need to succeed! 3. Showcasing Healthier Proteins – Heather Ryan, Botaniline Learn the science behind the plant-based ingredient that has transformed processed meat from bad to good! While foods such as hot dogs, sausages, and bologna have always been high in sodium and saturated fats and contained harmful, chemical based ingredients, Botaniline has discovered a way to make these foods healthier, cleaner label, and allergen free. Sample some of these healthier menu items and see if you can guess the secret ingredient. 4. Bridging the Communication Gap Between Families, Employees, and Their Districts - LINQ Connect – Dee White, TITAN - A LINQ Solution We are always looking for innovative ways to improve experiences for our districts and their families. Learn how LINQ Connect allows parents to pay all school fees, file free and reduced applications, and check district menus through one centralized platform. 5. Irinox Your Trusted Kitchen Assistant: Blast Chilling and Shock Freezing Reinvented – Chef Robert Bratton, IRINOX North America Your Kitchens Trusted Assistant. Blast Chillers and Shock Freezers address todays concerns like Food Options, Availability, Quality, Labor and Staffing, Food Safety and Compliance. Maximize your programs performance, by Cooking in the Freezer!
The NYSNA Annual Conference is always an exciting and jam-packed few days of learning, networking, and connecting that can at the same time be overwhelming. Join fellow attendees for fun early morning yoga to help you reset, recharge and stay energized for the first full day of the conference.
The NYSNA Annual Conference is always an exciting and jam-packed few days of learning, networking, and connecting that can at the same time be overwhelming. Join fellow attendees for fun early morning wellness walk to help you reset, recharge and stay energized for the final day of the conference.
CONFERENCE Schedule
Leadership Networking Breakfast: Committee Day Part II (Invitation Only Event)
*Schedule subject to change
8:00-10:00am
8:30-9:00am
Breakout Workshops
CLICK HERE TO Register
1. Fund Facts: The Sequel – Dr. Beverly L. Girard, PhD, MBA, RD, SNS, Visual Solutions and Leading Edge Training and Consulting “Fund Facts: The Sequel” is a Part 2 session from the Thursday pre-con “FUND Facts - Financial Management for School Nutrition Programs”. Attend this workshop as a refresher from the pre-con session for those who attended, or if you missed it, this is your chance to learn the most important areas of financial management of your school nutrition program discussed during the pre-con. Tips, resources, best practices, and case studies will make the session meaningful and practical. From point of service to inventory, and labor costs to food costs, gain the ability to explain complex financial data. Develop rapport and a common language with your finance department, learn how to ask the right questions to get the information you need, and be prepared to communicate effectively about your program’s financial position with a variety of audiences. 2. How to Bring Your Customers Back to the Table – Kern Halls, Ingenious Culinary Concepts This session will focus on how to bring your customers back to the table utilizing out of the box techniques and proven strategies 3. The Power of Plants for Increased Participation, Student Health, Cost Savings, and Environmental Benefits – Amie Hamlin, M.Ed., Coalition for Healthy School Food; Beth Krause, RD, Ithaca City School District; Stephen O’Brien, NYC Department of Education Office of Food & Nutrition Services This session will introduce attendees to the benefits of offering plant-based (vegan) options in the M/MA category. Benefits include health, sustainability, and social justice issues, as well as possible cost savings and increased participation. You will also be provided with strategies for introduction, and there will be a Q&A. 9:00-11:00am General Session - NYSNA Awards Keynote: How to Become the Top Chef of Your Program Avishar Barua & Christopher Viaud Two contestants from Top Chef Season 18 will be put in the spotlight to give YOU tips & tricks to elevate your students dining experience
9:00-10:00am
Engagement Area at Registration
THURSDAY, OCTOBER 20
10:30-12:30pm
Pre-Con: FUND Facts - Financial Management for School Nutrition Programs – Dr. Beverly L. Girard, PhD, MBA, RD, SNS, Visual Solutions and Leading Edge Training and Consulting
General Session: State Agency Updates
1:00-4:30pm
12:30-4:30pm
Exhibits
NYSNA’s Exhibit Hall is a one-of-a-kind experience, full of everything you need to improve your school nutrition operation. Here, you will find more products, ideas, and information from the greatest companies in food, beverage, supply equipment and service solutions. You will not want to miss it! Remember to bring your business cards!
Attend this pre-con to take a deep dive into the most important areas of financial management of your school nutrition program. The session will be fun, interactive, and will be customized to the needs of the group, based on information from a survey sent to registered participants prior to the workshop. Tips, resources, best practices, and case studies will make the session meaningful and practical. From point of service to inventory, and labor costs to food costs, gain the ability to explain complex financial data. Develop rapport and a common language with your finance department, learn how to ask the right questions to get the information you need, and be prepared to communicate effectively about your program’s financial position with a variety of audiences.
4:45-5:15pm
Breakout Workshops
1. The Importance of Menu Planning, Forecasting and Procurement in COVID and Non-COVID Times – speaker to be determined A panel of food service directors and industry partners will discuss the ongoing importance of menu planning as it relates to proper forecasting and procurement practices. The panelists will explain the importance of communication and offer simple suggestions and techniques for effective forecasting to manage inventory levels as well as controlling costs in your school district 2. Understanding the Players in Direct Diversion – speaker to be determined Let’s talk direct diversion! Join us as we hear from a manufacturer how to coordinate and determine commodities; from a broker how they then execute against commodity pounds; and finally how food service operators utilize commodities in menu planning. This panel discussion will be facilitated by New York State Office of General Services. 3. Team Work Makes The Dream Work – Diana McCarthy, SA Piazza / Wild Mike’s; Marianne Dayton, Affinity Group; Charlie Winters, Ginsberg’s Foods Inc. An Industry discussion panel presenting the steps needed to ensure services are available for Child Nutrition Programs. We will outline the function of the broker, manufacturer, and distributor.
1:00-5:00pm
School Nutrition Specialist (SNS) Exam
The SNS Credential is a mark of excellence and achievement that reflects what it takes to run a successful school nutrition program in today’s challenging climate. The SNS Credentialing Exam evaluates candidates’ knowledge and skills required to perform specific job activities related to managing or directing school nutrition programs. The SNS Exam is based on four key areas that are the basis for USDA Professional Standards and SNA’s professional development programming. Must register through SNA.
Innovative Solution Sessions - Repeat of 1:45-2:15pm Classes
2:30-3:00pm
3:00-3:45pm
Networking Lab
The networking lab is more than the typical networking break. To make this time more enjoyable for attendees, we have set up stations around the room for you to unwind, play some life-sized games, share new ideas, and continue to build your network! Snacks and refreshments will be provided.
11:30-12:00pm
Networking Lab
Committee Day Part I (Inviation Only Event)
5:30-6:30pm
The networking lab is more than the typical networking break. To make this time more enjoyable for attendees, we have set up stations around the room for you to unwind, play some life-sized games, share new ideas and continue to build your network! Snacks and refreshments will be provided.
Industry Game Night (Invitation Only Event)
6:00-7:00pm
6:30pm
Industry Appreciation Dinner & Awards
SATURDAY ACTIVITES CONTINUED ON NEXT PAGE
Please join NYSNA as we thank the 2022 Annual Conference sponsors and exhibitors.
Industry partners can develop new relationships with food service directors while contributing to industry sponsored scholarships/conference registration awards. This event is sponsored by the NYSNA Industry Advisory Committee.
12:30-2:00pm
Lunch & Learn
Friday Night Entertainment – Dueling Pianos
7:00-9:00pm
Portraits of Success: Lights, Camera, Cook! – Avishar Barua & Christopher Viaud Former Top Chef contestants compete head-to-head in a Quickfire Challenge to create the best reimbursable school meal and to see who is NYSNA’s Top Chef. Sponsored by American Dairy Association North East
Back by popular demand! If you attended the Friday night entertainment at the 2019 annual conference, you will know why. You will not want to miss this night of dancing, singing and having a blast!
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