SATURDAY, OCTOBER 22 CONTINUED
Innovative Solution Sessions - Repeat of 3:45-4:15pm Classes
4:30-5:00pm
CONFERENCE REGISTRATION Award 2022 NYSNA ANNUAL CONFERENCE DEADLINE TO APPLY: SEPTEMBER 1ST
3:45-4:15pm
Innovative Solution Sessions
6:00pm
Conference Banquet
1. Work Smarter Not Harder - Using Technology for Improved Time Management and Productivity – Dave Cox, PrimeroEdge Using his analytical skills to manage his time effectively, Dave is excited to share how his tips and technology can apply to any K12 nutrition space. Learn how your productivity can be boosted by:- Centralized task management via a streamlined workspace- Automatic easy to follow workflows to safeguard your work- Effective communication and delegation between teamsIf you’ve been waiting for a technology that will streamline your operations, you’ll be relieved to hear about:- The benefits of a solution that services the entire community from your staff to your students and parents- How to combine every aspect of your school nutrition into a single user-friendly experience- Learn about a new all-in- one solution to streamline your school nutrition operations. 2. Is Your Cafeteria a Fixer Upper? Design on a Dime to the Rescue! Debbi Beauvais, RDN, SNS, ProTeam Foodservice Advisors Learn tricks of the trade to transform your cafeteria within your budget — without purchasing new equipment, writing an RFP or hiring a brand consultant. This session will look at key areas and provide time for tabletop discussions on topics including how to have a productive conversation with an employee or team that loves to over decorate. You’ll takeaway the information to get started on your very own Fixer Upper! 3. Energy Efficiency in NY School Meal Preparation and the Future of Foodservice Equipment Rebates – Julie Hurewitz & Sam Chussid, Energy Solutions Appliances used for food preparation can account for almost 35% of the average kitchen’s energy costs. Energy-efficient equipment can lower these energy bills while reducing the equipment’s impact on the environment. This session for equipment purchasers and users will review the benefits of energy-efficient kitchen equipment, including reducing utility and operating costs and shorter cook times, improved recovery times, and higher production rates. Energy Efficiency programs allow equipment purchasers, including New York Schools, to receive significant utility rebates when purchasing high-efficiency commercial foodservice equipment. The goal of the new instant rebates programs in New York is to remove the burden of applying for rebates while providing cost-savings for schools along with reduced carbon emissions. We will also share a case study of how one school district in New York received over $25,000 rebates by switching to high-efficiency electric combi ovens. 4. Ventless Solutions: Cook Anywhere, Anytime with Any Menu! Joe Louis Ferri, CPMR, Pecinka Ferri Associates Like many other types of equipment, whether ventless is right for you comes down to a variety of factors. This session will cover different types of ventless systems and equipment and how essentially, any area can become a foodservice venue. We’ll also take a deep dive into the purpose and application of ventless technology, cost savings (including operating expenses, capital costs, & taxes), permitting tips, and key mistakes made by most operators and why/how to prevent.
Join us for dinner as we celebrate our outgoing president and install the 2022-23 Board of Directors. *Cocktail attire
SUNDAY, OCTOBER 23
7:00 – 7:30am
Wellness Walk with Julia Alotta
The NYSNA Annual Conference is always an exciting and jam-packed few days of learning, networking, and connecting that can at the same time be overwhelming. Join fellow attendees for fun early morning wellness walk to help you reset and recharge after a busy weekend! DIGITAL Book 1. Farm to School: Keep It Simple – FIG K12 Do you want to start a farm to school program but not sure how? In this coaching series, attendees will learn how to cultivate their farm to school program, establish a farm to school team, learn how to properly procure local foods and learn how to bring farm to school to life in the cafeteria.
Ta nhneuNaYl Sc No nAf eI nr ednucset rtyo Aads sviisstowr yi tChorme gmi si tttreaet iiosnosf. f e r i n g a wa r d s f o r t h e Th ahveep nu ropt oastet eonf dt he de at wh ea rAd ni sn ut oa le nC coonuf er ar egne cme eimn bt ehres po af sNt YtShNr eAew(h3o) years, or who have attended in the past but are not receiving, or not able to secure, financial support from their district this year, to attend the event. T$ 4h1e 0r e. aTrhee aa wl i ma ridt e dwni lul mi nbcel ur doef aa wf ualrl dcso na vf eari el anbclee , ree ag ci sht rvaat iloune d a t (all activities and meals are defined on the registration form). Preference will be given to first time conference attendees, or mt h er emeb(e3r)s yt ehaart sh. aTv he en ao pt pa lt itceanndt e’ sd l et hneg tahn on fu aa sl scoocni faet ri oe nn cme ei nmtbheer spha ispt and association involvement will also be considered. Previous award winners will only be considered after all other eligible applicants have been reviewed, if awards are still available. AS awt ua rr dd awy iantn et hr es wA wi l la rbdes rCeecroegmn oi zneyd, aant dt haer ea ne xnpueacl t ec do ntfoe rne on tc es koi np arengyisctorantfieorne.nce functions that are included in the full conference The award may not be transferred to another registrant, nor used for any other purpose than for attending Conference 2022.
ABOUT THE AWARD APPLICANTS TNhYeS NaAp.pIlti ci sa natc cme putsatb lbeef oar ct huer raewn ta rmd eamp pblei cra no tf t(ot ob oe cbot ami ne aa mf oermmb ev ri sai tt tt hh ee twi me be soi tf ea)p apllti hc aotui og nh p st r a e n fe d r i e n n g c . e will be given to members of longer APPLICATION PROCESS A si p g p n l a i t c u a r t e ion o s f a s r u e pp d o u r e t b fr y om Sep y t o e u m r be im r m 1s e t d . iat A e scuompemrvitismoerntis toreaqtuteirnedd., Ianncdomvpileewteedor aslatae submissions will not be considered. SELECTION Applications shall be reviewed by the Committee and winners will be notified by Sb eopo tke ma bheort e9l t rho. oTmh i s( i wf ai lpl pa ll il coawb lteh) e bayt ttehned he eo tteol cut off date of September 26th. QUESTIONS? Contact NYSNA HQ 518.446.9061
2. You and Your School Food Service Director Scott Ziobrowski, Hilton CSD
A summary of the expectations and duties of a School Food Service Director from budgeting, hiring, regulations, fiscal responsibility and more. 3. Don’t Feed the Trolls: Handling Negativity on Social Media Liz Roesel, SEA Level Social Don’t let the fear of negative comments prevent you from telling your story on social media. Learn how to handle negative comments, how frequently you can expect them and where you are more susceptible to receive them. We’ll see real-life examples that will empower you to be an online advocate for your program and the entire school nutrition industry! 4. Things You Didn’t Know: Tips & Tricks in 15 Minutes speakers to be determined Food Service Directors share quick tips & tricks to solve some everyday challenges.
CLICK HERE TO APPLY DEADLINE TO APPLY: SEPTEMBER 1ST
CLICK HERE TO Register
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FreshBites
SUMMER 2022
FreshBites
SUMMER 2022
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