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SNAM 2017 Annual Conference & Exhibit Show

October 19–22, 2017

Amway Grand Plaza Hotel & DeVos Place • Grand Rapids

Registration Information

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Thursday, Oct. 19, 20177:00 am – 4:00 pmRegistration Open

9:00 am – 4:00 pmSNAM Leadership Academy (part 1 of 2)

9:00 am – 12:00 pmDealing with Conflict in the Workplace #143

1:00 – 4:00 pm#151 Weights, Measures and Meal Production Records

The Farm to School Road Map: A Michigan Farm to School Training

1:00 – 5:00 pmSchool Nutrition Specialist (SNS) Credentialing Exam (pre-registration through SNA required)

Friday, Oct. 20, 20177:00 am – 7:00 pmRegistration and Voting Open

8:00 am – 3:00 pmSNAM Leadership Academy (part 2 of 2)

8:00 am – 12:00 pmMaking Michigan Recipes Work #160

Fresh Eyes Workshop

1:00 – 4:00 pmLeverage Technology in Your Professional and Personal Life

ServSafe® Review/Exam #134/136

5:00 – 7:30 pmWelcome Reception

Education Room & Silent Auction Open

7:30 – 9:00 pmIndustry Appreciation Reception (Directors only)

Saturday, Oct. 21, 20177:00 am – 4:00 pmRegistration and Voting Open

7:00 – 8:00 amBreakfast, Sponsored by UDIM

8:00 – 9:30 amOpening General Session, Keynote Speaker: Elnian Gilbert, Trainer, ZingTrain

9:45 – 10:45 amEducation Breakout #1

10:00 am – 2:00 pmEducation Room & Silent Auction Open

10:45 – 11:00 amRefreshment break

11:00 am – 12:00 pmEducation Breakout #2

12:15 – 1:15 pmEducation Breakout #3

Exhibit Show (Directors only, ticket required)

Saturday, Oct. 21, 2017 (Cont.)1:15 – 3:15 pmExhibit Show (All Attendees)

3:30 – 4:30 pmEducation Breakout #4

7:00 – 11:00 pmDinner & Reception with DJ!

Sunday, Oct. 22, 20177:00 – 8:00 amBreakfast

8:00 – 9:00 amInstallation of Officers & Annual Meeting

9:00 – 10:00 amClosing General Session: Kelly Swanson, Author and Motivational Speaker

Our annual conference this year is a celebration of us - SNA of Michigan! This year we will be “Painting Our Way to School Nutrition” while also “Painting with a Twist” and spending “A Night in Paris”. And back by popular demand we will have Justin “Deejay” Forella entertaining during our banquet and beyond! Don’t forget your dancin’ shoes and a Parisian themed outfit!

We have amazing sessions planned for you all - the conference is a great time to meet professional standards, network with members from all around the state, and catch up with the fantastic vendors at the exhibit show that support our programs so passionately. The Amway Grand is a beautiful venue, situated downtown, close to wonderful shops and restaurants ready to welcome us all!

Our keynote speaker, Elnian Gilbert from one of Michigan’s most well-known companies, Zingerman’s. You won’t want to miss her presentation of practical, fun, and repeatable steps Zingerman’s has taken to embed the idea of exemplary customer service into our School Nutrition programs.

Don’t miss this wonderful opportunity to honor ourselves! We definitely deserve the best and this conference won’t disappoint! See you all soon.

Sara Simmerman SNAM President Food & Nutrition Director Huron Valley Schools

SNAM 2017 Annual Conference & Exhibit Show

October 19–22, 2017

Amway Grand Plaza Hotel & DeVos Place • Grand Rapids

Painting the Way to School Nutrition

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SNAM 2017 Session Descriptions

Pre-Conference

Thursday, October 19, 20179:00 am – 12:00 pm10 — Dealing with Conflict in the Workplace #143Presenter(s): June Baily, SNAMLearn about conflict, how individuals handle it, causes and values, characteristics of conflict resolution styles, and ways to practice more effective skills for listening and building rapport.CEU: 3Registration Fee: Member $35, Non-member $90

1:00 – 4:00 pm20 — #151 Weights, Measures and Meal Production RecordsPresenter(s): Sue Bevins, Richmond Community SchoolsLearn the essentials of kitchen math and how to properly fill out a production record.CEU: 3Registration Fee: Member $35, Non-member $90

30 — The Farm to School Road Map: A Michigan Farm to School TrainingPresenter(s): Staff from the MSU Center for Regional Food Systems, MSU Extension and Michigan Department of Agriculture and Rural DevelopmentLearn how to find and buy local foods, before you learn about how to prepare and serve them in Friday’s Making Michigan Recipe class. Attendees will walk through the road map of getting a farm to school program started, including understanding seasonality, developing a definition of local, proper procurement of local food, food safety requirements, developing a team, setting goals, and telling your story.CEU:3Registration Fee: Free

Friday, October 20, 20178:00 am – 12:00 pm40 — Making Michigan Recipes Work #160Presenter(s): Amy Klinkoski, SNAM & Chef Xaviar Jaramillo, Spectrum Juvenile Justice ServicesParticipants will be trained on receiving, storing and preparing Michigan Farm Fresh Produce. Get hands on training for knife skills and other culinary techniques using recipes that have been successful. This class was created by MSU Extension Educators and sponsored by a Specialty

Crop Block Grant through Michigan Department of Agriculture and Rural Development. Training location TBD.CEU: 4Registration Fee: Member $75, Non-member $125

50 — Fresh Eyes WorkshopPresenter(s): Jean Ronnei & Kymm Mutch, Pro TeamJoin in an interactive workshop designed to help you bring your own set of “Fresh Eyes” to your operation. Learn to assess your cafeterias from a customer’s perspective and find quick inexpensive ways to revive your serving areas. Learn to analyze your revenues and expenses to ensure you have a financially successful program regardless of your district demographics. Come to see new ideas, share with your peers and build new strategies. Experience an enlightening training presented across the country by a national firm.CEU: 4Registration Fee: Member $35, Non-member $90

1:00 – 4:00 pm60 — Leverage Technology in Your Professional and Personal LifePresenter(s): Fred Sharpsteen, Mecosta-Osceola ISDWe have all these great software tools available to us, but we often don’t have time to really leverage their full capabilities. Learn basic tips and techniques that can help you expand their power, both at work and at home. You’ll walk away with increased confidence in your technology.*Laptops will not be provided, it is recommended to bring a laptop.CEU: 3Registration Fee: Member $35, Non-member $90

70 — ServSafe® Review & Exam #134/136Presenter(s): Dan Connors, Southgate Community SchoolsServSafe® is a food safety certification program sponsored by the National Restaurant Association Education Foundation. It meets local, state, and national certification requirements.CEU: 2Registration Fee: Member $85, Non-member $155

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SNAM 2017 Session Descriptions

Saturday, October 21, 2017Breakout Session #19:45 – 10:45 am(Please pre-register for your breakout sessions, select one below)

101 — The Power of LanguagePresenter(s): Elnian Gilbert, ZingTrainThe language we use can be very powerful and impactful — hopefully in a good way! Discover suggestions on how to make the language in our operations more positive and intentional, along with identifying particular communication pitfalls we may encounter.

102 – Accommodating Food AllergiesPresenter(s): Howard Leikert, MDEMore and more of our students suffer from a variety of food allergies, some of them potentially life threatening. Learn best practices on how best to accommodate these students, while still providing nutritional meals, along with being prepared in the event of an allergic episode.

103 — Multicultural and Special MealsPresenter(s): Mandy Sosnowksi, Utica CS & Mariann Romsek, Bloomfield Hills SchoolsAs we serve a more diverse student population, being able to serve meals that appeal to students from a variety of backgrounds becomes more important than ever. Hear ideas on how to deliver delicious, compliant meals that satisfy everyone’s palates.

104 — Community Collaboration & PartnershipPresenter(s): Rachelle Bonelli, Gleaners Community Food Bank of Southeastern Michigan; Diane Rellinger, MSU Extension; & Carolyn Thomas, Macomb ISDHow do we work effectively with others in our communities to enhance our collective capacity to feed kids? Learn who might be possible partners, along with strategies to successfully collaborate with them.

105 — Increasing School Breakfast in Secondary SchoolsPresenter(s): Phillip Greene, Grand Rapids PS; Samantha Mozdziers, Hazel Park Schools; Moh’d Shamali, Kentwood Schools; Bryan Van Dorn, United Way; Emily Mattern, UDIM (moderator)Low breakfast participation in secondary schools is common, but it doesn’t have to be. Hear how some districts are successfully increasing breakfast participation with teens.

106 — Practical Approach to Safety & SanitationPresenter(s): Mike McKay & Michael Miller, SMART SystemsLearn in a fun, active, engaging way how to ensure that you practice

proper food safety and sanitation in your operation. This is vital for everyone involved, from employee to customer.

Breakout Session #211:00 am – 12:00 pm(Please pre-register for your breakout sessions, select one below)

201 — Make Cents of Your Cycle MenuPresenter(s): Sue Bevins, Richmond Community SchoolsLearn how cycle menus can ease the workload of cost control and menu planning, while ensuring that your menus are compliant. Learn how to analyze sales and make menu planning decisions based on the data.

202 — Produce Palette — Increasing Vegetable ConsumptionPresenter(s): Kristen Harthorn, Van Eerden FoodserviceWe’re required to provide a certain amount of fruit and vegetable with every reimbursable meal. That’s great, but how do we increase the actual consumption of these items? Discover ideas on how to successfully encourage students to eat their vegetables!

203 — The National OutlookPresenter(s): Tamara Earl, School Nutrition AssociationHear the latest on what’s happening on the federal level in regards to Child Nutrition Reauthorization, along with SNA’s perspective on the direction of school nutrition. SNA’s Mideast Regional Director — will provide the latest information from Washington D.C.

204 — Joining Forces to Feed Kids Throughout the SummerPresenter(s): Phyllis Hepp, Kalamazoo Loaves & Fishes; Amy Nichols, South Haven Schools; Bryan Van Dorn, United Way; Emily Mattern, UDIM (moderator)Community coalitions are increasing summer meals in their local area. Learn how these communities are working together to reach more hungry children and what you can do for your community.

205 — Effective Evaluation of StaffPresenter(s): Julie Gillespie, Ottawa Area ISDTimely and consistent evaluation of your staff leads to a more effective operation. People know where they stand and how they contribute to the organization. It is also essential to helping employees develop their skills and recognize growth opportunities. Learn to properly conduct and document evaluation of your employees.

206 — How to Utilize Internship ProgramsPresenter(s): June Altom, Watervliet PS; Richard Browder, Brighton AS; Dan Gorman, Montague/Whitehall District Schools; & Peg Panici, Kenowa Hills PS

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Passing on knowledge and developing the next generation of school foodservice professionals is not an easy task. You can partner with a university to implement an internship program. Hear from FSD about their process and how your district might take advantage of this unique type of arrangement.

Breakout Session #312:15 – 1:15 pm(Please pre-register for your breakout sessions, select one below)

301 — Food Waste: The Latest MovementPresenter(s): Jean Ronnei, Pro TeamDid you know that upwards of 40% of the food in the U.S. is wasted? Estimates are food costs can be reduced by 2-6% by implementing changes in foodservice establishments such as schools. Join SNA Past President to learn about the latest movement to stem food waste. Take home practical ideas, to help you at home and at your school.

302 — There’s an App for That!Presenter(s): Amy Nichols, South Haven PSJust about all of us have smart phones — but do we know all the things we can do with them besides making calls and taking pictures? Hear about some of the cool apps available and other ways to maximize the utility of these devices in our day-to-day lives.

303 — Speed Scratch TechniquesPresenter(s): Moh’d Shamali, Kentwood PSYou may already be providing very healthy options to your students, but there are always opportunities to enhance your program. Learn to transform basic food items into desirable and delicious meals.

304 — Shop Healthy at HomePresenter(s): Sarah Van Eerden, Registered DietitianYou serve food to kids every day, but we still need to feed ourselves and our families. How do we do that in a healthy, budget conscious way? Learn how to overcome common barriers to eating healthy, such as money and time. Discover ways to prepare in advance and to shop on a budget. These ideas are great for home and for sharing with others.

305 — What Comprises a Reimbursable Meal Under Offer vs Serve?Presenter(s): Melissa Lonsberry, MDEUnderstanding what exactly constitutes a reimbursable meal is very important to the success of your program. Find out what components must be offered, how many items must be taken and what exactly comprises a reimbursable meal under Offer vs Serve and how to ensure they’re claimed correctly.

SNAM 2017 Session Descriptions

12:15 – 1:15 pmExhibit Show (Directors only, ticket required)

1:15 – 3:15 pmExhibit Show (All Attendees)

Breakout Session #43:30 – 4:30 pm(Please pre-register for your breakout sessions, select one below)

401 — Meet Your CustomersPresenter(s): Student Panel & Mary Kurkowski, Port Huron SchoolsHear from a panel of kids on their perception of a school food program. Discover what they consider important and what they notice. It may be quite different from what we think they care about.

402 — Balance Your Life and Survive the Role of a School Nutrition ProfessionalPresenter(s): Andrew Heney, Specialty Equipment Sales Co.Food and nutrition in the K-12 world continues to be more and more complicated. How do you manage all of the changes and keep your sanity? Learn various strategies to stay ahead of the game and avoid being consumed by the job.

403 — The Unconference for DirectorsPresenter(s): Jessica Endres, Thornapple Kellogg SchoolsJoin this participant-driven session designed to cover the topics you want to talk about! Discuss with your colleagues the issues you don’t get to address on a day-to-day basis. Learn a lot quickly from dialogue with others in similar positions.

404 — Product Versatility — Recipe DesigningPresenter(s): Roger Doseck; Chef Irma Gonzalez; Chef Robert LaFond, JTM FoodsHow do we keep our menus attractive, appetizing and compliant? Discover ideas on how to design recipes that comply with the guidelines, while still being appealing and efficient to produce.

405 — We Need More Than Just a Warm BodyPresenter(s): Michelle Fuller, Madison SchoolsRecruiting and retaining employees in school food service has never been more challenging. We need more than just a “warm body” to fill these important positions. Hear and share ideas on successful approaches to hiring and retaining good staff members into food service.

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Please complete one registration per individual and return with payment.Register & pay online: www.michigansna.org • Fax: 517.327.0768 • e-mail: snam@michigansna.orgMail: 1001 Centennial Way, Suite 200 • Lansing, MI 48917Name:________________________________________ Name for Badge__________________________________

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Phone: _______________________________________ Special/Dietary Needs: ______________________________j I would like to volunteer for the Conference j I would like to provide my email to vendors

Conference Packages Early(Through 9/22/17)

Regular

j Member Rate: Full Conference Oct. 20–22 (Includes: education sessions, exhibit show, Fri. reception, Sat. breakfast & dinner & Sun. breakfast) $145 $165

j Non-Member Rate: Full Conference Oct. 20–22 (Includes: education sessions, exhibit show, Fri. reception, Sat. breakfast & dinner & Sun. breakfast)

$195 $215

j Member Rate: Saturday ONLY (Includes: education sessions, exhibit show & Sat. breakfast & dinner) $120 $140

j Non-Member Rate: Saturday ONLY (Includes: education sessions, exhibit show & Sat. breakfast & dinner) $170 $190

Will you be attending Saturday Dinner? j Yes j No

Friday, Oct. 20 Member Non-Member

j 40 $75 $125

j 50 $35 $90

j 60 $35 $90

j 70 $85 $155

Thursday, Oct. 19 Member Non-Member

j 10 $35 $90

j 20 $35 $90

j 30 Free Free

Saturday, Oct. 21 (Please select one session for each time slot that you will attend. All Saturday sessions are included in Full Conference & Saturday only Registration)

9:45–10:45 am j 101 j 102 j 103 j 104 j 105 j 106

11:00 am–12:00 pm

j 201 j 202 j 203 j 204 j 205 j 206

12:15–1:15 pm j 301 j 302 j 303 j 304 j 305 j Directors Expo

3:30–4:30 pm j 401 j 402 j 403 j 404 j 405

Total: ______

Guest Ticketsj Exhibit Show Only $60 Qty: ___ j Saturday Dinner & Entertainment $65 Qty: ____

Guest Full Name: _________________________________ Guest Dietary Needs: _______________________________

Education SessionsPre-Conference (additional fees to the Full Conference Registration)