NACUFS begins restructuring process

Examination of current structure revealed “critical risks to the organization’s long-term stability.”

The National Association of College and University Food Services (NACUFS) has begun the process of restructuring the organization to address serious shortcomings with the way NACUFS is currently set up.

At its business meeting during the 2014 NACUFS Conference in Baltimore last week, members approved a “conceptual” vote to allow the Governance Work Group (GWG) to begin the official process of creating “a more defined model and structure” for the organization. That model, along with any necessary changes to the NACUFS bylaws, will be presented to the membership for approval during the 2015 national conference in Indianapolis.

The vote was the latest step in an intensive process that officially began July 9, 2013, when the NACUFS Strategic Planning Committee met with consultant Michael Gallery to discuss the process and select a committee to review the association’s goals, identify gaps in NACUFS’ structure and create a new structure.

NACUFS President Mark LoParco acknowledged that there were a number of reasons for the need to change, including an organizational chart that was “not aligned with our strategic plan,” and a decrease in membership in the past few years that suggested the organization might not be serving the needs of all of its members.
“As your operations have changed and evolved over the years, so must the organization change and evolve,” he said.

The most troubling indicator of the need for change was a “qualified” audit the association received two years ago. A qualified audit is one in which the auditor discovers practices that do not conform to standard accounting procedures and could harm the organization—in this case, threaten its status as a not-for-profit or open up the group to financial risks. As the strategic planning committee began its review, it identified 21 gaps in governance in four major areas—stability/longevity, roles/responsibilities, supporting strategy and communication—that were negatively affecting NACUFS.

Among the gaps was the fact that NACUFS was basically operating as seven separate entities, six regions with a national office. During a 35-minute PowerPoint presentation, Michael Gallery noted that the regions often operated independent of the national office; for example, signing contracts without any oversight. Gallery also said that the national board often spent time dealing with issues that other organizations leave to office staff.

“The board often focuses on minor items instead of strategic, global issue,” he explained. “The board will no longer do things like approve the national conference logo, set the conference registration price or decide the price of a booth.”

The new structure would create a Board of Trustees that would be the sole voice of the association, effectively disbanding the regional boards that currently exist. It would also strengthen the committee structure by creating six standing committees: Finance, Executive, Nominating, Industry Advisory, and two others to be defined by the GWG.

As proposed, the new board would consist of a chair (currently the NACUFS president), the chair-elect, the immediate past chair, treasurer, industry trustee, guest trustee, eight at-large trustees and the president (currently the executive director, a paid position). The plan would also eliminate the Individual membership category and combine the Associate and Retired categories.

Cam Schauf, director of campus dining services and auxiliary operations at the University of Rochester and chair of the GWG, explained that the restructuring as presented was only a starting point.
“Members will have the opportunity to give their input and suggest changes,” said Schauf. “The governance group will meet in August to take all of those comments and begin work on a final structure.”

He added that members will have to approve the final structure and bylaws before any changes can be enacted, and once approved the organization will implement a five-year transitional plan.

There was very little discussion of the motion to approve the conceptual plan, and no dissent was voiced at the meeting. In fact, the only director who spoke on behalf of his university was Rob Nolen, associate director of Culinary & Hospitality Services at Kennesaw State University. Nolen told the group that if the proposal was not approved, his institution “most likely will pull out of the NACUFS.” 
 

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources