120 — Food & Nutrition Services Pre-Conference

Event Page
Tuesday, April 26, 2022
8:30 am – 4:30 pm

ROOM: Pearl

8:30 – 9:30 am

120a – Burnout: Recognizing the Signs and How to Manage Them

Leading school nutrition programs over the last couple of years has been more than challenging. Many feel burned out, discouraged, and tired. How do you recognize when you’re slipping into discouragement and what to do to fight it? Discover tangible ways to identify burnout in yourself and your staff, and more importantly, steps to beat this rising trend.

Presenter(s): Leander Rabe, Hulings and Associates, L.L.C.

  • Handouts will be provided.


9:30 – 10:15 am

120b – Properly Spend Capital Dollars by Creating An Execution Plan

How well are you managing your equipment purchases?  Learn how to create an equipment inventory, plan for future purchases, and track your capital spending.

Presenter(s): Mary Darnton, Jenison Public Schools and Hudsonville Public Schools


10:15 – 10:30 am



10:30 – 11:00 am

120c – Hot Topics Round Table

Join a facilitated discussion on the many challenging issues being faced in the school nutrition world. There are rarely easy answers but discussing collectively with peers can help generate ideas. From staffing to extension of waivers, it’s good to share with colleagues.

Presenter(s): Carolyn Thomas, Macomb ISD


11:00 – 11:45 am

120d – Now We’re Cooking with Gas

Gain a better understanding of equipment available in today’s industry, including what equipment works well in a food truck. Learn what efficiencies can be gained from newer equipment and what equipment changes are expected in the future.

Presenter(s): Steve Amos, HRI, Inc.

  • Presentation will be posted when available.


11:45 am – 12:00 pm

Break/Passing Time


12:00 – 1:00 pm



1:00 – 1:15 pm

Break/Passing Time


1:15 – 4:30 pm

120e – Grand Rapids Community College

Explore the Grand Rapids Community College cooking facilities and their culinary program. Learn how they are preparing students for the food world, along with an opportunity to witness the kitchens in action.

Presenter(s): Werner Absenger, Grand Rapids Community College

  • No materials or presentation.

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