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SNACT Conference
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 Export to Your Calendar 11/3/2017 to 11/4/2017
When: 11/03-04/2017
Where: Foxwoods Resort
United States
Contact: Sharon S. Bruce, CAE
860.519.0023

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Click here to go to SNACT's website for registration and hotel information.

SNACT 2017 Conference

Friday November 3 and Saturday Nov 4

FRIDAY SESSIONS FOR DIRECTORS AND BUSINESS MANAGERS

Don’t wait for opportunity: Create it! Innovations to Achieve Self Sufficiency

Maintaining participation and providing appetizing and nutritious meals on a  balanced budget continues to be a challenge for many districts.   Learn from a panel of Connecticut School Nutrition Directors and School Business Officials whose creative marketing, staffing and programming innovations have resulted in efficiencies and improved fiscal outcomes.

2017 - 2018 SDE Child Nutrition Updates   

USDA has released over 4,700 pages of guidance since the implementation of the Healthy Hunger Free Kids Act of 2010.  Are you in compliance?  Whether your district is self-operated or uses the services of  a Food Service Management Company, the district holds the responsibility of meeting all federal and state regulations.  Get a summary of the latest updates and what it means for your district.

Back by Popular Demand - Kids Say the Darndest Things!

Are your meal counts and revenue down?  Are you listening?  When is the last time you thoroughly evaluated if your district is meeting the needs of its customers – our students!  A satisfied customer is a measure of your success and the best business strategy of all. Learn from customers of all ages and grade levels from several diverse districts in this informative and interactive panel on how to improve meeting customer needs and use that knowledge in our food and industry show to make positive changes in your programs!

SNACT 68th Annual Food and Industry Trade Show

Friday CEUS: up to  5

 

SATURDAY SESSIONS-DIRECTOR AND BUSINESS MANAGER  TRACK

Your Customers’ Perception is Your Reality or Sometimes negative feedback is not a negative thing

We ask for it - our customers honest thoughts and opinions.   Customer feedback needs to be embraced to implement effective change.  How we respond to feedback - whether from students, the media or social media - plays a role in your program’s success.

Demystifying  Proper Procurement, Purchasing Power and Partnerships

Regardless of your size, you and your district hold the power in your purchasing decisions.   Following USDA regulations and making ethical decisions in the best financial interest of your program is only part of your responsibility.   Being a good customer and developing industry partnerships is also a key, but frequently overlooked, component.     Learn from CSDE, SNACT, City Procurement  and Industry representatives in this interactive procurement presentation and maximize your district’s purchasing potential.

Saturday Director CEUS: up to  2.5

SATURDAY SESSIONS-SCHOOL NUTRITION MANAGER  AND STAFF TRACK

Show me the money: strategies for reducing food waste

Every penny counts!  Whether you are producing a hundred or a thousand meals per day, wasted pennies over time add up to significant dollars.   Learn how to minimize waste when purchasing, preparing and serving meals and reap the benefits for your program!

Getting The Numbers Right and Keeping The Costs Down—It All Adds Up To Success

Do you need to convert 2# of flour to cups? How many 20# cases of potato wedges should you order for 250 servings? Ever wonder if your special soup recipe credits toward the meal pattern---and how you would find out? The answers to these questions and many more will be determined during this workshop. Whether you’re a math whiz or challenged by numbers, everyone will be able to follow the lessons of calculating your way through a cafeteria day.

Count Down to Sustainability - Maintaining Balance in Food, Beverage and Supply Inventories

From menu to final service, our food, beverage and supply inventories are critical to keeping our programs successful, sustainable and in balance.  In this presentation we will discover the impact our inventory practices have on our daily operations, from preparation, to ease in service, to acceptability, to keeping the budget in check.  We will explore best practices for making our work life easier, our bottom line balanced and the kids happy!  Who could ask for anything more?!

Saturday Manager CEUS: up to  4

PLEASE NOTE: THIS AGENDA IS SUBJECT TO CHANGE.

The Friday Food and Industry Show is free of charge.

Friday Registration includes breakfast and dinner at the High Roller Club

Saturday Registration includes continental breakfast and brunch.

This agenda is subject to change.

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