Hobart-Traulsen Consultant Support Symposium 2019 - 12 CEUs
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Hobart-Traulsen Consultant Support Symposium 2019 - 12 CEUs

10/22/2019 to 10/24/2019
When: October 22-24, 2019
Where: Brigham Young University & Hotel Monaco
Salt Lake City, Utah
United States
Contact: Lisa Addison

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CEUs: 12

Hobart – Traulsen 2019 Consultant Support Symposium

The location for this year’s Hobart-Traulsen Education Provider Program will be at the Brigham Young University (BYU) Campus in Provo, UT as well as the Hotel Monaco in Salt Lake City, UT. This will be an opportunity to focus on the higher education dining landscape, along with overarching trends within the foodservice industry. The participants will receive an overview of today’s collegiate dining environment from two different subject matter experts representing BYU and UMass Amherst, along with a tour of the BYU Campus. This symposium will focus on the changing customer and its impact on menu planning, foodservice design and equipment needs. We will also feature food preparation equipment, warewash, ventilation systems and refrigeration.

The program will include two days of class work, interactive sessions, and presentations by a series of segment experts.

Tuesday, October 22ND – Hotel Monaco, Salt Lake City, UT

6:00 – 9:00 p.m.            Symposium Welcome Reception


Wednesday, October 23RD – Brigham Young University, Provo, UT

7:15 a.m.                      Meet in Hotel Lobby

7:30 a.m.                      Buses Depart for BYU


8:30 – 9:00 a.m.           Breakfast & Welcome

                                     Presenter:  Shayne Varnum

                                     Director of Consultant Services, Hobart Food Equipment Group 


 9:00 – 10:00 a.m.        Foodservice Life at BYU

                                     Presenter:  Dean Wright, Foodservice Director, BYU


 10:00 – 11:00 a.m.      Learn about BYU’s robust Foodservice Operation, Retail and Auxiliary Enterprises, followed by an interactive Campus Tour

        Presenter:  Dean Wright, Foodservice Director, BYU


11:00 – 11:15 a.m.       Break


 11:15 – Noon              Emerging Technologies in Warewash

                                    Presenter:  Dustin Shelburne, Hobart

Learn about new and innovative techniques to reduce the amount of energy and water consumed by washwashers, with a focus on door style and conveyor dish machines.


12:00 – 12:45 p.m.      Lunch and break to respond to calls/emails

12:45 – 1:30 p.m.        What’s Next in Warewash

        Presenter:  Dustin Shelburne, Hobart

       A continuation of warewash technologies and efficiencies, focusing specifically on Flight-Type solutions.

1:30 – 2:30 p.m.          Value Engineering – Maximizing Value Without Compromising Quality         

                                    Presenters: General Contractor, Dean Wright, Garett DiStefano & Shayne Varnum

                                    This Panel discussion will address the opportunities and challenges associated with Project Value Engineering, from multiple stakeholder perspectives.


2:30 – 3:30 p.m.          Conveyor-Type Design Technology

                                    Presenter:  Aman Singh, Aerowerks

                                    Tools to implement conveyors into the dishroom system to reduce labor costs and improve throughput and ergonomics.


3:30 – 3:45 p.m.          Break


3:45 – 4 :45 p.m.         Environmental Management – It Starts With You

                                    Presenter:  Dean Wright, Foodservice Director, BYU


4:45 – 5:15 p.m.          What’s New in Prep

                                    Presenter:  Joe Osmon, Hobart Food Machines

                                    Maximizing efficiencies and evaluating ROI relative to cutting-edge food prep solutions, versus alternatives in the marketplace


 5:15 p.m.                    Transportation back to Hotel


6:30 p.m.                     Dinner


Thursday, October 24th –  Hotel Monaco, Salt Lake City, UT


7:30 – 8:00 a.m.          Breakfast at Hotel


8:00 – 9:00 a.m.          Campus Dining at the Core of Campus Life

                                    Presenter:  Garett DiStefano, UMass Amherst                   

A Higher Education Foodservice case study, the value of campus dining:  a top dining program contributes to attracting students, improves campus life, contributes to student success as well as influences future purchasing habits.

9:00 – 10:00 a.m.        Refrigeration and Special Applications

                                    Presenter:  James Piliero, Traulsen

                                    Maximizing a client’s result by specifying the correct refrigeration products for Higher Education environments


10:00 – 10:15 a.m.      Break


10:15 – 11:15 a.m.      Ventilation:  It’s more than Make-Up Air

                                    Presenter:  Keven Hass, Gaylord

       Innovation in ventilation and control systems


11:15 – 12:15              Small Footprints, Larger Capacity

                                    Presenter:  Mike Mathis, Baxter

       Learn about the latest developments in rack ovens and non-bakery applications


12:15 – 1:00 p.m.       Lunch & Break


1:00 – 1:30 p.m.         Service Matters & Resources Available to Consultants

                                   Presenter:  Shayne Varnum & Lisa Addison, Hobart

                                   The importance of guiding Clients towards proper Service & PM, as well as internal and external resources available


1:30 – 2:00 p.m.          ICYMI (In Case You Missed It)! The Latest in Collegiate Foodservice Trends

                                    Presenter: Stephanie Luros-Gilbert, Hobart


2:00 – 2:30 p.m.          Closing & Wrap-Up       


 Flights after 5 pm

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