Managing a foodservice operation is no easy task, and one that gets more and more complex each year. However, having the right tools at your disposal can make you more efficient and productive. NACUFS members can take advantage of the association's considerable catalogue of information and resources to help strengthen their foodservice programs and improve their bottom lines.
NACUFS' three benchmarking surveys will help you identify performance strengths and opportunities for improvement in the areas of productivity, customer satisfaction, and employee compensation. Learn more >
From the association's Professional Practices Manual to on-site management consulting teams and a guide for contract administrators, the association offers several ways for you to assess and improve your operational performance. Learn more >
Without a doubt, nutrition and wellness initiatives are paramount in collegiate dining. Through educational resources compiled by the national nutrition committee, NACUFS provides members with materials that can help shed light on this important topic. Learn more >
Sustainability is an increasingly critical component of foodservice programs and NACUFS members are on the leading edge of integrating sustainability into collegiate dining. The association has a variety of resources dedicated to sustainability education, including links to member sustainability reports and websites. Learn more >
NACUFS' official magazine covers industry trends, features on member initiatives, reporting on the annual conference, organization updates, and tips for collegiate foodservice professionals. Learn more >
The NACUFS e-newsletter is published weekly, and is the association’s primary source of regular information delivery to the general membership. The e-newsletter features a combination of association updates and promotions, members in the news, and industry information.