2017 Annual Conference Attendee Registration

October 19, 2017 9:00 AM to October 22, 2017 10:30 AM
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Amway Grand Plaza Hotel & Devos Place
187 Monroe Avenue NW
Grand Rapids, MI 49503
Venue Website

Painting the Way to School Nutrition

On site registration only!

Conference Packages

Early Bird

(Through 9/22/17)


Member Rate - Full Conference

(includes: education sessions; exhibit show; Fri. reception; Sat. breakfast & dinner; & Sun. breakfast)

$145 $165

Non-Member Rate - Full Conference

(includes: education sessions; exhibit show; Fri. reception; Sat. breakfast & dinner; & Sun. breakfast)
$195 $215

Member Rate - Saturday ONLY

(includes: education sessions; exhibit show; Sat. breakfast & dinner)
$120 $140

Non-Member Rate - Saturday ONLY

(includes: education sessions; exhibit show; Sat. breakfast & dinner)
$170 $190

Please note all pre-conference sessions and guest tickets are an additional cost.

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Keynote Presentations

Opening General Session

Saturday, October 21, 2017

Elnian Gilbert, Trainer, ZingTrain

Building a Culture of Great Service

As an Ann Arbor native who started working in the service industry while still in high school, you could say that Elnian has both service and Zingerman’s in her blood!

Her past customer service experience ranged from retail to non-profit to higher education, ultimately finding a home at Zingerman’s in 2006 as seasonal holiday help at Zingerman’s Mail Order.

Zingerman's has continued to be widely recognized for treating their customers like royalty. It begs the question - how do they do it?

In this keynote, Elnian Gilbert reveals the answer to just that question. Elnian will share the concrete and repeatable steps Zingerman's has taken to embed the idea of exemplary customer service into the very DNA of the organization, in other words, to create an organizational culture of great service.

Closing General Session

Sunday, October 22, 2017

Kelly Swanson, Author & Motivational Speaker

Who Hijacked My Fairy Tale?

Staying Passionate, Productive, and Peaceful during times of stress and change.

Kelly Swanson is an award-winning storyteller, comedian, motivational speaker, and author. Kelly’s powerfully motivating program focuses on busting the negative mindsets that block our path to peace and prosperity. Kelly will make you laugh, make you feel validated, and challenge you to change the story line running through your head, for more confidence, higher self-esteem, and a faster path to the life you want, laughing the whole way. For more about Kelly visit www.MotivationalSpeakerKellySwanson.com

Pre-conference Sessions

(additional fees to the Full Conference & Saturday Only Registration)

Thursday, October 19, 2017

9:00 am – 4:00 pm

SNAM Leadership Academy (part 1 of 2)*

*Pre-registration required here

9:00 am – 12:00 pm

10 - Dealing with Conflict in the Workplace #143 (space is limited)

Presenter(s): June Bailey, SNAM

Learn 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: 3

Registration Fee: Member $35, Non-member $90

1:00 – 4:00 pm

20 - Weights, Measures and Meal Production Records #151

Presenter(s): Sue Bevins, Richmond Community Schools

Learn the essentials of kitchen math and how to properly fill out a production record.

CEU: 3

Registration Fee: Member $35, Non-member $90

30 - The Farm to School Roadmap: A Michigan Farm to School Training

Presenter(s): Staff from the MSU Center for Regional Food Systems, MSU Extension and Michigan Department of Agriculture and Rural Development

Learn how to find and buy local foods, before you learn about how to prepare and serve them in Friday’s Michigan Farm Fresh Skills class. Attendees will walk through the roadmap 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: 3

Registration Fee: Free

1:00 – 5:00 pm

School Nutrition Specialist (SNS) Credentialing Exam** - CANCELED 

Friday, October 20, 2017

8:00 am – 3:00 pm

SNAM Leadership Academy (part 2 of 2)*

*Pre-registration required here

8:00 am – 12:00 pm

40 - Michigan Farm Fresh Skills #160

Presenter(s): Amy Klinkoski, SNAM & Chef Xaviar Jaramillo, Spectrum Juvenile Justice Services

Participants will be trained on receiving, storing and preparing Michigan Farm Fresh Produce. The class provides hands on training for knife skills and other culinary techniques using recipes that have been successful with food service staff and students.  This 4 hour class is off site and was created by MSU Extension Educators and sponsored by a Specialty Crop Block Grant through Michigan Department of Agriculture and Rural Development.

CEU: 4

Registration Fee: Member $75, Non-member $125

50 – Fresh Eyes Workshop

Presenter(s): Glenn Noffsinger, Jean Ronnei & Kymm Mutch, Pro Team

Join 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 for next school year. Experience an enlightening training presented across the country by a national firm.

CEU: 4

Registration Fee: Member $35, Non-member $90

1:00 – 4:00 pm

60 – Leverage Technology in Your Professional and Personal Life

Presenter(s): Fred Sharpsteen, Mecosta-Osceola ISD

We 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: 3

Registration Fee: Member $35, Non-member $90

70 – ServSafe® Review & Exam #134/136

Presenter(s): Dan Connors, Southgate Community Schools

ServSafe® is a food safety certification program sponsored by the National Restaurant Association Education Foundation. It meets local, state, and national certification requirements.

CEU: 2

Registration Fee: Member $85, Non-member $155

Friday Evening Events

5:00 - 7:30 pm

Welcome Reception with Start to Paint

Education Room & Silent Auction Open

7:30 - 9:00 pm

Industry Appreciation Reception (Directors only)

Saturday, October 21, 2017

6:15 - 6:30 am

Grand Rapids Walking Tour

7:00 – 8:00 am

Breakfast, Sponsored by UDIM

8:00 - 9:30 am

Opening General Session, Keynote Speaker: Elnian Gilbert, ZingTrain

Education Sessions

(Included in Full Conference & Saturday Only Registration)

Breakout Session #1

9:45 - 10:45 am

101 - The Power of Language

Presenter(s): Elnian Gilbert, ZingTrain

The 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 Allergies

Presenter(s): Howard Leikert, MDE

More 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 Meals

Presenter(s): Mandy Sosnowksi, Utica CS & Mariann Romsek, Bloomfield Hills Schools

As 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 & Partnership

Presenter(s): Rachelle Bonelli, Gleaners Community Food Bank of Southeastern Michigan; Christi Demitz, MSU Extension; Carolyn Thomas, Macomb ISD

How 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 Schools

Presenter(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 & Sanitation

Presenter(s): Mike McKay, SMART Systems

Learn 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 #2

11:00 am - 12:00 pm

201 - Make Cents of Your Cycle Menu

Presenter(s): Sue Bevins, Richmond Community Schools

Learn 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 Consumption

Presenter(s): Kristen Harthorn, Van Eerden Foodservice

We’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 Outlook

Presenter(s): Mary Kurkowski, Port Huron Schools

Hear 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 Summer

Presenter(s): Sherie Davy, Capital Area Meals Coalition; 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 Staff

Presenter(s): Julie Gillepsie, Ottawa Area ISD

Timely 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 Programs

Presenter(s): June Altom, Watervliet PS; Richard Browder, Brighton AS; Dan Gorman, Montague/Whitehall District Schools; & Peg Panici, Kenowa Hills PS

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 #3

12:15 - 1:15 pm

301 - Food Waste: The Latest Movement

Presenter(s): Jean Ronnei, Pro Team

Did 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 PS

Just 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 Techniques

Presenter(s): Moh'd Shamali, Kentwood PS

You 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 Home

Presenter(s): Sarah Van Eerden, Registered Dietitian

You 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 Versus Serve?

Presenter(s): Heather Holland & Melissa Lonsberry, MDE

Understanding 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.

Exhibit Show (Directors only)

Exhibit Show (All Attendees)

1:15 - 3:15 pm

Breakout Session #4

3:30 - 4:30 pm

401 - Meet Your Customers

Presenter(s): Student Panel; Dan Gorman, Montague Area PS/Whitehall DS; & Brenda Jansen, Kelloggsville PS

Hear 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 Professional

Presenter(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 Directors

Presenter(s): Jessica Endres, Thornapple Kellogg Schools

Join 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 Designing

Presenter(s): Roger Doseck, Chef Irma Gonzalez, & Chef Robert LaFond, JTM Foods

How 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 Body

Presenter(s): Michelle Fuller, Madison Schools

Recruiting 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.

Dinner & Reception with DJ!

6:00 - 11:00 pm

Sunday, October 22, 2017

7:00 – 8:00 am


8:00 – 9:00 am

Installation of Officers & Annual Meeting

9:00 – 10:00 am

Closing General Session: Kelly Swanson, Author & Motivation Speaker

Continuing Education Units (CEU)

All full conference attendees will earn 6 CEUs. Pre-conference sessions may qualify as additional CEUs.

Overnight Accommodations

Amway Grand Plaza Hotel
187 Monroe Avenue NW
Group Rate: $134.00

Reservations must be made by September 18, 2017 to guarantee the group rate.

Call 800.253.3590 and mention School Nutrition Association of Michigan or make a reservation online here.

Reservations must be made with a valid major credit card, check or money order made payable to the Amway Grand Plaza Hotel. If you provide a debit card for the reservation, a monetary hold will be placed on funds in your bank account. If reservations are to be paid for with a credit card you will not have at check in please contact the hotel directly for a credit card authorization form.



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