SNA-WI 2021 Annual Conference - June 27-30, 2021 Kalahari Resorts & Conventions Wisconsin Dells, WI - School Nutrition Association of ...
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SNA-WI 2021 Annual Conference
June 27-30, 2021
Kalahari Resorts & Conventions
Wisconsin Dells, WI
Visit the SNA-WI website at www.sna-wi.org to register today.
CONFERENCE SPECIAL EVENTS
*Schedule is subject to change
First-Time Attendee Meeting
Monday, June 28 | 7:30-8:30 AM
Join SNA-WI leaders to be introduced to SNA-WI and the 2021 Conference. Learn what to expect throughout the
conference and how you can optimize your time onsite. This session is for anyone looking to make lasting connections with
peers while at the conference and early career professionals looking to become more involved in SNA-WI.
2021 Vendor Party
Monday, June 28 | 6:30-10:00 PM
Enjoy the evening by taking a break from all the valuable educational sessions and join conference attendees and industry
partners at the conference convention center. The Vendor Party will include dinner, a cash bar and soul/blues/roots music
brought to you by Joyann Parker! You're not going to want to miss this!
6:30 PM Cash Bar & Dinner Available
7:00 PM Joyann Parker On Stage
CONFERENCE SCHEDULE AT-A-GLANCE
*Schedule is subject to change
Sunday, June 27 Tuesday, June 29
10:30 AM - 6:00 PM Registration 7:00 AM - 5:00 PM Registration
11:30 AM - 1:00 PM Board and Leadership Meeting 8:00 AM - 9:00 AM Breakfast Available for all
(with lunch available at 11:45 Conference Attendees
AM)
9:00 AM - 9:15 AM Conference Welcome
4:30 PM - 5:30 PM House of Delegates
9:15 AM - 9:45 AM Products on Parade
9:45 AM - 10:00 AM Break
Monday, June 28
10:00 AM - 11:00 AM Breakout Presentations - Block 5
7:00 AM - 5:00 PM Registration 11:00 AM - 11:15 AM Break
7:30 AM - 8:30 AM Breakfast Available for all 11:15 AM - 12:15 PM Breakout Presentations - Block 6
Conference Attendees
12:15 PM - 12:30 PM Break
7:30 AM - 8:30 AM First-Time Attendee Meeting
12:30 PM - 1:30 PM Industry Show - DIRECTORS
8:30 AM - 8:45 AM Conference Welcome ONLY
8:45 AM - 9:45 AM Keynote - Feel the Rhythm, Not 2:00 PM - 4:30 PM Industry Show - All Others
the Blues - Kim Ratz
5:30 PM - 10:00 PM Social
9:45 AM - 10:00 AM Break
10:00 AM - 11:00 AM Breakout Presentations - Block 1 Wednesday, June 30
11:00 AM - 11:15 AM Break 7:00 AM - 1:00 PM Registration
11:15 AM - 12:15 PM Breakout Presentations - Block 2 7:30 AM - 8:00 AM Breakfast Available for all
12:15 PM - 12:30 PM Break Conference Attendees
12:30 PM -1:30 PM SNA-WI Advocacy Update and 8:00 AM - 9:00 AM Keynote - Are You Fun to Work
Awards and Installation With? - Rick Olson
Ceremony Lunch
9:00 AM - 9:15 AM Break
1:30 PM - 1:45 PM Break
9:15 AM - 10:15 AM Utilizing Commodity Dollars
1:45 PM - 2:45 PM Breakout Presentations - Block 3 Makes Sense
2:45 PM - 3:00 PM Break 10:15 AM 10:30 AM Break
3:00 PM - 4:00 PM Breakout Presentations - Block 4 10:30 AM - 11:30 AM How Do you Credit Foods with
4:00 PM - 4:45 PM Chapter Rally and Meetings no CN?
6:30 PM - 10:00 PM 11:30 AM - 11:45 AM Break
Vendor Party
11:45 AM - 12:45 PM Tackling Menu FatigueKEYNOTE SPEAKERS
More information available at www.sna-wi.org.
Monday, June 28 | 8:45 AM - 9:45 AM
Feel the Rhythm and Not the Blues
When you're in your groove and feeling groovy, life is good. But then "life happens," and what are you going to do? You can
either get stuck in the blues, or manage your own morale and get back in your groove again. Through songs, stories and a
review of some skills to help you be more congruent and resilient, you'll have fun finding ways to deal with the blues and
create more harmony and rhythm in your own life, and in your relationships with others.
About the Speaker:
Kim Ratz
In his first 20-year career Kim Ratz was as a Director of Community Education with schools in
Oregon, Alaska, & Minnesota, and widely recognized for his leadership in promoting lifelong
learning opportunities and community involvement in schools. Since 1994 Kim has been self-
employed as a Speaker-Trainer-Troubadour-Author and continues to work with people who work
in schools around the U.S. and Canada, including School Nutrition professionals. People enjoy his
songs, stories and how he inspires you to have hope, keep doing your best, be well, and have
some fun too! He lives in MN and loves swimming, singing, camping, kayaking and playing with his
grandkids!
Wednesday, June 30 | 8:00 AM - 9:00 AM
Are You Fun to Work With?
Rick Olson, a workplace cultural specialist and a very funny man, will present his outstanding program, “Are You Fun to
Work With?” Prepare to laugh and be inspired as he shares his philosophy of work – “Fun is not the reward for getting work
done, but rather the lubricant for getting work done.” Here are few key concepts: *You don't have to be funny to be fun.
*The most productive workplaces in America are laughing. *Change workplace stress into workplace recess. *A great
attitude is the ultimate gift to give your fellow workers. *Don't sleepwalk through your day - bring enthusiasm. Get ready for
lots of fun and laughter!
About the Speaker:
Rick Olson
Rick Olson Seminars began in 1992 for the express purpose of elevating organizations and
empowering people. As a keynote speaker and consultant, he has worked with companies in all
50 states. He is an author and the creator of The Coaching College and The Emerging Leader
program. Rick has developed strong ties in the world of education and nutrition. He works in
depth with organizations. Some clients have worked with Rick continuously for over 15 years. You
will love his insightful humorous presentations.BREAKOUT SESSIONS - BLOCK 1 Monday, June 28 | 10:00 AM - 11:00 AM 1.1 Communication; the Key to Success Jesse Bender, Tomah Area School District Communication is the one thing we do every day. We communicate at home with family and friends, and we communicate at work with coworkers and customers. Communication impacts everything we do throughout the day. Funny thing is, communication also seems to be the one area we struggle with more than anything else, individually, and as a society/ From clashing coworkers, mystifying managers, enigmatic emails, and mislaid information, we struggle to communicate daily. Let's go on a journey together, open our minds, and learn about why and how we communicate, and what we can do to help make us better communicators, and, a better team. 1.2 Serving the Line Trends (Better Marketing & Better Organization) Carl Boutilier, PBJ Reps & Lindsay Clark, Mod U Serve Along with good food, serving line design is one of the most important aspects of a great school foodservice program. Carl will start the discussion out and will be joined by Lindsay Clark, one of the country's foremost experts on Serving Lines. Lindsay will share his knowledge in trends, and how that impact marketing and organizational flow. Happier kids, happier workers, happier bottom line. 1.3 Nutrition Education in the Classroom and Cafeteria Julie Magerowski, DTR, CDM, Street Level Food Marketing Teaching nutrition leads to developing health habits. What creative ways can we teach children and engage families to make healthy habits for a lifetime. 1.4 School Breakfast Workshop (Virtual) Maggie Byrne, WI DPI The support of school administrators, school board members, principals, and the superintendent are critical pieces to running a successful School Breakfast Program. However, many food service directors and food service staff express concern over the lack of support they have from their supervisors. This workshop will provide an opportunity for food service directors to learn the statistics, facts, and figures that matter most to your Superintendent, School Board and Principal. Participants will develop a concrete action plan to present to their administrators to gain their support for your School Breakfast Program, or to start a new program if you don’t currently have one.
BREAKOUT SESSIONS - BLOCK 2 Monday, June 28 | 11:15 AM - 12:15 PM 2.1 Customer Service Brad Sclavi, KeyImpact Sales & Systems This session will discuss the importance that the student is now our customer. How we need that customer (the student) just like a restaurant or any business needs their customers. We need the customer to want to choose us for their meal and how being friendly, creating proper preparations, and proper holding of products, and the willingness to embrace change is so important. We will also discuss how a school is an independent entity of the school system and that the food service only receives income if a student eats the food they prepare. Lastly, we’ll discuss income and how each effects the Food Service Program. 2.2 The Ultimate Bite - Tasting Like a Chef (Repeated in 4.2) Chef Irene Pawlisch, Madison Metropolitan School District Throw away the idea of like or dislike and implement the use of the flavor wheel to encourage students to try new foods like a chef. 2.3 Writing to Win: Formulating and Writing Bid Specifications for Food Service Equipment Mike Burke, Vulcan Procurement guidelines for foodservice equipment is governed by state and federal law so it’s important to spell out what you require so that you get what you expect and need. This presentation will help you write a fair and clear specification to allow a level playing field to all involved as well as allow for robust competition. Presentation material is appropriate for System Level Staff - Directors, Supervisors, Coordinators, Buyers, Central Office Staff and State Staff. 2.4 Meal or No Meal - An Interactive Offer vs. Serve Refresher (Virtual) Molly Gregory, WI DPI This session reviews Offer vs. Serve (OVS) regulations for breakfast and lunch meal service while providing clarity on common mistakes and questions that arise when implementing OVS. A good background knowledge of the meal pattern is recommended before attending this session.
BREAKOUT SESSIONS - BLOCK 3 Monday, June 28 | 1:45 PM - 2:45 PM 3.1 Play Nice in the Sandbox Part I Kim Ratz In your people-intensive industry, sometimes lines get crossed, toes feel stepped on, and peoples’ buttons get pushed. This workshop helps you better understand “what’s really going on” (or reframing) by looking at some common style differences among people you interact with -- coworkers and customers, and identify some of your own style traits. You can't change anyone else, or control a lot of the stuff that happens at work. So the best you can do is -- Do your best, and try to have a positive influence on others. This workshop helps you learn about ways to flex your own style so differences with other styles are more manageable, and your “sandbox” is a great place for you to work, and to serve your students and coworkers! 3.2 Knife Skills and Maintenance of Cutlery Chef Irene Pawlisch, Madison Metropolitan School District Basic knife skills, food presentation, and stepping up the garnish game for food presentation. 3.3 Planning the Back-to-School Meeting/Staff Training Bobbie Guyette, New Richmond SD Join us for tips and tricks and on to plan a successful back to school meeting. 3.4 Seamless Summer Option (SSO) - Part I (Virtual) Karen Jardenah & Molly Gregory, WI DPI This breakout session will provide details of the administrative requirements for meal service under the Seamless Summer Option (SSO). The SSO administrative requirements will be reviewed. Discussion will include applications, direct certification, public notification, disclosure, sharing of information and verification. In addition, details with be provided regarding the SSO waivers along with guidance on the required SSO application.
BREAKOUT SESSIONS - BLOCK 4 Monday, June 28 | 3:00 PM - 4:00 PM 4.1 Play Nice in the Sandbox Part 2 Kim Ratz In your people-intensive industry, sometimes lines get crossed, toes feel stepped on, and peoples’ buttons get pushed. This workshop helps you better understand “what’s really going on” (or reframing) by looking at some common style differences among people you interact with -- coworkers and customers, and identify some of your own style traits. You can't change anyone else, or control a lot of the stuff that happens at work. So the best you can do is -- Do your best, and try to have a positive influence on others. This workshop helps you learn about ways to flex your own style so differences with other styles are more manageable, and your “sandbox” is a great place for you to work, and to serve your students and coworkers! (This is a continuation of Breakout 3.1 at 1:45 PM) 4.2 The Ultimate Bite - Tasting Like a Chef (Repeat from 2.2) Chef Irene Pawlisch, Madison Metropolitan School District Throw away the idea of like or dislike and implement the use of the flavor wheel to encourage students to try new foods like a chef. 4.3 Food Waste Cindy Geisert, Anderson Food Service Wasted food = wasted money. This session will cover ways to reduce the amount of food that is wasted both in the back and front of the house, including maximizing the shelf life of fresh produce, best practices for fresh-made and scratch cooking, better portion control measures, share tables for kids to deposit uneaten items, and using software to better plan and track meals. Current trends on waste reduction across the industry will also be highlighted as well as specific examples of school district waste implementation programs and results 4.4 Seamless Summer Option (SSO) - Part II (Virtual) Karen Jardenah & Molly Gregory, WI DPI This breakout session will provide details of the administrative requirements for meal service under the Seamless Summer Option (SSO). The SSO administrative requirements will be reviewed. Discussion will include applications, direct certification, public notification, disclosure, sharing of information and verification. In addition, details with be provided regarding the SSO waivers along with guidance on the required SSO application.
BREAKOUT SESSIONS - BLOCK 5 Tuesday, June 29| 10:00 AM - 11:00 AM 5.1 How to Thrive in a Radically Changing World Kim Ratz Change is certain and being able to manage your transitions when change happens is becoming an increasingly important life skill, not to mention in the workplace. This workshop helps us remind teams about the dynamics of change and why it can be unsettling at times and more importantly – we review ways to reframe the situation so that in addition to seeing what is changes, or gone, you also see opportunity and possibility, and hopefully – better… 5.2 Exceptional Internal Service Rick Olson We have always heard, the customer comes first. But your students will quickly discover – ‘do your employees like each other?’ To give exceptional service to our students, we need to treat each other in a world class way. Rick Olson has taught World Class Service concepts to organizations in all 50 states. He conducts an annual nationwide service conference at the Ritz Carlton. In this session, Rick will share the 10 commitments that will ensure that your staff will treat each other at the highest level. 5.3 Caution: Children at Play Kristen Slade, Holmen School District A Think-Outside-the-Tray-Challenge! This will be a group brainstorming session to develop creative solutions for fresh and new way to make school lunch fun! 5.4 Around the World in 80 Trays Campaign (Virtual) Janelle Winter, MS, RDN, CD, WI DPI Around the World in 80 Trays is DPI’s new campaign that aims to increase international flavors in USDA School Meals Programs. DPI recognizes that food can do more than just nourish the body; it can also offer an invitation to participate in and explore the many diverse cultures of Wisconsin students. This presentation explains the event and highlights the meals schools created around Wisconsin during the first annual Around the World in 80 Trays, January 21-24, 2020, starting with MLK Jr. Day. What better way to celebrate the unique cultural backgrounds of students across this great state than by remembering the legacy of MLK Jr. and his dream of equality and inclusion for everyone. Come fly Around the World in 80 Trays with us!
BREAKOUT SESSIONS - BLOCK 6 Tuesday, June 29 | 11:15 AM - 12:15 PM 6.1 PR is NOT a Bad Word Kim Ratz Most of the people in groups Kim works with are so busy doing a good job, which is 75% of good PR, that you don’t take time to work on the last 25%: “Tell people your story.” This workshop gives participants a chance to review and discuss many PR “best practices” and see ways to bring practical PR plans and practices to your school or organization. 6.2 The Challenge of Change Rick Olson Change is inevitable. If you don’t like change, you will like irrelevance much less! One of the key responsibilities of leadership is helping your organization navigate effectively through change. Change is not an option, it is an imperative. (*The challenge: Change brings stress. *The approach: You can't do change to people, but you can do change with them. *The mission: Embrace and drive change. *The solution: Create a learning environment and discover the opportunities in change.) 6.3 Making the Most of Your School Breakfast Program Amanda Craig, NutriStudents K-12 Research demonstrates that breakfast delivers the nutrition students need to concentrate on their studies and fuel them until lunchtime. Yet participation in school breakfast programs often remain low. This presentation will help attendees implement a successful school breakfast program or improve participation in an existing program through the sharing of best practices from other districts and among attendees. 6.4 American Indian Traditional Foods in USDA School Meal Programs (Virtual) Janelle Winter, MS, RDN, CD, WI DPI Part of serving healthy, nutritious meals and snacks is offering a wide variety of foods, which can include traditional foods that are native and customary to American Indians. The American Indian Traditional Foods in USDA School Meals Programs toolkit was created to help food service directors identify, procure, and successfully incorporate traditional, healthy foods into their breakfast and lunch programs. It is also a teaching tool to educate those interested in traditional foods about American Indian nations and tribal communities. Topics in the toolkit include foods indigenous to Wisconsin, procuring and sourcing locally, incorporating traditional foods, regulations and guidance around the inclusion of traditional foods, promoting and sustaining your farm to school program, and setting goals. This workshop will discuss the trainings, taste tests conducted, and videos and toolkit created through this USDA farm to school grant.
NEW THIS YEAR! HANDS-ON SESSIONS Wednesday, June 30 9:15 AM - 10:15 AM Utilizing Commodity Dollars Makes Sense Chef Irma Gonzalez, JTM Food Group This session focuses on industry trends that will elevate your food program and incorporate "fresh scratch" preparation methods. 10:30 AM - 11:30 AM How Do You Credit Foods with no CN? Chef Irene Pawlisch, Madison Metropolitan School District How do you credit food with no CN? Scratch based cooking is a growing trend from speed to farm. Chef Irene has had a few stumbles in the road to serving quality food. Lean how she overcame her obstacles and become confident she was meeting the USDA crediting standards. 10:45 AM - 11:45 AM Tackling Menu Fatigue Chef Monica, General Mills Join us as we welcome Chef Monica from General Mills as she takes us on a culinary journey as we tackle menu fatigue! Chef Monica will be sharing ideas and recipes to help elevate and enhance menus!
2021 SNA-WI Annual Conference & Industry Show Registration
Please print clearly. Only one (1) registration per form. Duplicate as needed. Thank you!
SNA Member Number _____________________________________ Non-Member
Name _______________________________________________________ Title ______________________________________________________________
District/Company __________________________________________________________________________________________________________________
School/Department _______________________________________________________________________________________________________________
SUMMER Address _________________________________________________________________________________________________________________
SUMMER City/State/ Zip __________________________________________________________________________________________________________
SUMMER Phone _____________________________________________ SUMMER Email ___________________________________________________
Please answer the questions below: Special Dietary Needs:
Do you plan to attend breakfast Monday, June 28? Yes No None Vegetarian Gluten Free
Dairy Free Other ___________________
Do you plan to attend breakfast Tuesday, June 29? Yes No
_________________________________________________
Do you plan to attend breakfast Wednesday, June 30? Yes No _________________________________________________
_________________________________________________
Do you plan to attend the Vendor Party on Monday, Yes No _________________________________________________
June 28? _________________________________________________
School Nutrition Association of Wisconsin
Attendee Liability Waiver and Assumption of Risk
Attendee assumes all risks and accepts sole responsibility for any injury (including, but not limited to, personal injury,
disability, and death), illness, damage, loss, claim, liability, or expense, of any kind, that attendee may experience or incur in
connection with attending the 2021 SNA-WI Annual Conference. Attendee hereby releases, covenants not to sue,
discharges, and holds harmless School Nutrition Association of Wisconsin and the School Nutrition Association, their
respective employees, agents, and representatives, of and from any such claims, including all liabilities, claims, actions,
damages, costs, or expenses of any kind arising out of or relating thereto.
Specifically relating to the global COVID-19 pandemic, attendee acknowledges the highly contagious nature of COVID-19 and
voluntarily assumes the risk of exposure or infection by attending the 2021 SNA-WI Annual Conference, and that such
exposure or infection may result in personal injury, illness, disability, and/or death to attendee. Attendee understands the
risk of becoming exposed to or infected by COVID-19 at the 2021 SNA-WI Annual Conference may result from the actions,
omissions, or negligence of others who may attend the event or their families, colleagues, or others with whom they may
have contact. Accordingly, attendee understands and agrees that this release includes any claims based on the actions,
omissions, or negligence of School Nutrition Association of Wisconsin, its employees, agents, and representatives, whether a
COVID-19 infection occurs before, during, or after participation in the 2021 SNA-WI Annual Conference.
In addition to all other rules and regulations relating to the attendee’s attendance at the 2021 SNA-WI Annual Conference,
attendee agrees to comply with all COVID-related procedures that may be implemented by School Nutrition Association of
Wisconsin and Kalahari Resorts and Conventions, including, but not limited to, mask-wearing and social distancing
requirements and restrictions on certain activities that carry higher COVID-related risk, in order to protect as much as
possible the health and safety of all 2021 SNA-WI Annual Conference attendees.
Signature ______________________________________________________________ Date _____________________________________________________
*Registration Fees & Payment on Next PageRegistration Fees
*These fees are for the 2021 Annual Conference Only!
Registration Fees SNA-WI Conference
SNA-WI Conference
Please circle those that ONE Day Only
Full Conference
apply Monday, Tuesday,
or Wednesday
SNA-WI Member $25 $150
Non-Member $50 $195
TOTAL
Payment: VISA MasterCard Discover AmEx Check #______________
Card Number ___________________________________________________________________ CVV ___________________ Exp. ___________________
Name on Card _____________________________________________________________________________________________________________________
Signature ___________________________________________________________________________________________________________________________
Make checks payable & remit with form to:
SNA-WI, 563 Carter Court, Suite B, Kimberly, WI 54136
Phone: 920-560-5630 | Fax: 920-882-3655
Hotel Reservations
Reservations for this event will be made by individual attendees and are hosted online. Please use this booking URL to
make your reservation. The reservation cutoff was Thursday, May 27th. You can still click the booking URL to see
what rooms are available at this time.
Hotel rooms and rates for June 27-30th, 2021 - Prices TBD if available since the cutoff date has passed.
Run of House: $189/night + taxes & fees
Lodge Suite: $189/night + taxes & fees
Combination Suites: $359/night + taxes & fees
Village Suites: $529/night + taxes & fees
*For any guests staying in a 5 Bedroom Entertainment Villa, there is a guest notice and a damage deposit
($1,000)/authorization agreement. Individuals that book these rooms outside the block will also be subject to signing them
at check in. For copies, please visit the Kalahari website.You can also read
