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2018 ANNUAL REPORT

FOUNDATION

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FOUNDATION OVERVIEW

The Society for Hospitality and Foodservice Management Foundation is a non-profit organization that supports higher education through scholarships, student research and outreach programs. It is committed to the continued growth of our vital industry, which drives productivity and morale for millions of American workers every day.

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VISION STATEMENT

To be the aligned, industry pipeline-focused, 501(c)(3) that extends SHFM’s impact from the workplace to

institutions of learning through student education, original research and career development opportunities.

MISSION STATEMENT

To be the next generation of hospitality leaders’ reservoir, positively impacting their talent development, industry knowledge

and access to alliances and advocates.

SHFM Foundation

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HISTORY OF THE SHFM FOUNDATION

The SHFM Foundation grew out of an active SHFM Committee, the School-to-Career Committee. Through the energies of committee members and SHFM leaders, like Rudiger Flik, FLIK Hospitality Group founder, the SHFM Foundation was chartered just over 12 years ago in October 2006. Over the years, the Foundation has provided scholarships and research opportunities to college and high school students, funding to colleges and universities, and internships to high school students. Each program is designed to ensure that students gain education and on-the-job experience in the corporate foodservice and workplace hospitality industry.

Since the inception of the program, originating with the School-to-Career Committee, the Foundation has given $688,000 to deserving students to pave the way for a successful career in the hospitality and foodservice industry.

$688,000

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Student Research and Scholarships As part of our commitment to the industry, the SHFM Foundation has established a scholarship and research program to support students and faculty in hospitality and foodservice management programs at accredited colleges and universities.

The SHFM Foundation Scholarship and Research Program invites faculty members to submit research proposals on operations and management issues in the corporate foodservice and workplace hospitality industry. Awards are based on the strength of each submitted proposal and the funding available within the SHFM Foundation budget, for a maximum award of $15,000. Award determination is based on industry impact.

For the effectiveness of research, the faculty members are encouraged to take a principal investigator role, and to ensure inclusion of up to three undergraduate students who can benefit from this research award program. 2017 was the inaugural year of the program. The 2018 students and faculty award recipients attended the SHFM 2018 National Conference to present their research idea to the membership, as well as to conduct face-to-face member interviews on the topic. The students, faculty and their topic Using Advertising Message Framing to Reduce Food Waste at Conventions and Events was very well received by the membership. The team will return to the 2019 National Conference to present the findings of their research to our membership.

FOUNDATION AT WORKEDUCATION AND RESEARCH

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Tell us about your experience at the 2017 SHFM National Conference in Miami through the Student Research and Scholarship program and what you learned about the corporate foodservice and workplace hospitality industry? The better question is where do I start! From the moment I landed in Miami, and met members like Tracy Kelly, Tony Butler and many more, they helped set the tone for a life-long interest in SHFM. They are the faces of the organization. They helped me and Gadeer Jamal not only meet our quota for connecting with people but exceed it by more than half. It was an exciting experience meeting and talking to individuals currently in the field. They gave advice, pushed us to never give up and always offered to help. The amount of support was uncanny and an eye-opener.

How did this exposure to SHFM and the industry help you pursue a career in our industry? SHFM helped land the job I have now as the assistant catering director for Texas State. I truly believe if I had not attended the conference, I would not have known about foodservice contract management companies such as Compass Group, Aramark or Sodexo. Thanks to this opportunity, I had the honor of interviewing with all three and chose Compass Group in the end.

We understand that you are currently working in the industry. How is that going for you? My new role is challenging. The catering department is not for the faint-hearted. Any day can go from calm and laid back to chaotic and busy. It’s fun and exhausting at the same time! I’m exposed to many challenges that in the long run will better me as a leader.

Do you think you would have pursued this career avenue without the exposure you received from the SHFM Foundation’s Student Research and Scholarship program? No way!

Where do you see your career in the next 5 or 10 years? Hopefully still a member of the SHFM organization and with Compass Group as a sustainable leader. I do have a goal of owning my own food truck chain focusing on wellness and sustainability.

Is there anything you want to say to the members of SHFM? A personal thank you to Mrs. Tracy and Mr. Tony! Thank you for the unwavering support and beaming example of what a leader looks like.

SHFM FOUNDATION CONVERTS STUDENT TO INDUSTRY PROFESSIONAL – A SUCCESS STORY

JACOB JACKSON COMPASS GROUP

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COURSE FUNDING The Foundation programs impact students in myriad ways. In addition to scholarships, research, competitions and other experiential opportunities, our support of the industry includes funding college level courses that teach future foodservice and hospitality managers about the corporate foodservice and workplace hospitality (Managed Services) segment. Course funding in the amount of $10,000 was awarded in 2018 to the following institutions:

� James Madison University Harrisonburg, Virginia

� Johnson & Wales University Providence, Rhode Island

� Penn State University Park, Pennsylvania

� University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management Houston, Texas

� Washington State University Everett, Washington

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“Having the opportunity to go on field trips to Pullman for

Hospitality Week was instrumental in my learning and network building.

Throughout my time at Washington State University, I also had many opportunities to go

and tour different companies in the Seattle area. We participated in trips to Spokane that allowed

us to see the vast opportunities within the hospitality industry and build a network of colleagues in all areas of

the industry. I also had the opportunity to attend conferences that encouraged my growth and potential as a future employee.

These funded trips were a huge part of my development and gave me skills and a network that I would not have been able to get in the

classroom alone. I believe these were an extremely valuable aspect of my education; stepping-stones that allowed me to land my dream job as an

events manager in the tech industry, using my hospitality skills to further the growth of my company.”

Thank you!

Olivia Ericksen Class of 2019

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SHFM FOUNDATION SCHOLARSHIP SHOWDOWN AT THE SHFM NATIONAL CONFERENCEIn its fifth year, the SHFM Foundation Scholarship Showdown competition showcased the talent of culinary students in the conference host city of Fort Worth, demonstrating that there is tremendous culinary talent in that market. The competition required each student to prepare a BBQ inspired small plate. Conference attendees tasted each item and selected the winner by voting electronically for their favorite. The Foundation once again surprised the competitors by awarding scholarships to each

student. Our winners included, in first place with a $3,000 scholarship, Zane Curtis, The Culinary School of Ft. Worth, in second place with a $2,000 scholarship, Dalton Smith, Art Institute of

Dallas and in third place with a $1,000 scholarship, Ignacio Palomino, El Centro College.

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STUDENT DAY AT THE SHFM NATIONAL CONFERENCEAlso in its fifth year is the Foundation’s Student Day program at the SHFM National Conference. This program invites regional students from culinary and hospitality programs in the conference host city to attend one day of the conference. This experience provides them with the opportunity to participate in a special morning session designed for them. Foundation board member Dennis Reynolds, dean of the Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, provided the insight of a professional educator on the corporate foodservice and workplace hospitality industry. From there, the students attended full conference sessions and were given the opportunity to network with conference attendees at an organized SHFM member “buddy” luncheon, where members volunteered to host students at assigned tables and generate conversation. The students then rounded out their day with a back-of-the-house tour of the conference hotel’s culinary facilities.

SHFM Foundation 2018 Annual Report

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In 2018, we raised net proceeds of $66,825 to support the work of the Foundation and positively impacted students in all the programs detailed in this report.

$66,825

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The SHFM Foundation raises funds through a number of networking events and fundraising activities. These events help fulfill the networking component of our strategic plan, while supporting the work of the Foundation. In 2018, our efforts included the Bowling for a Cause networking event, the Sensory World of Spices educational and networking event, as well as the annual golf tournament and our annual silent auction at the national conference. In addition to these activities, the Foundation conducts raffles at various SHFM events throughout the year to raise additional funds.

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In 2018, the SHFM Foundation honored industry leader Jay Silverstein, senior director quality assurance, national accounts group for Compass Group at the annual Golf Tournament with the 2018 Friend of the Foundation Award for his numerous contributions to the industry.

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HENNESSY MILITARY TRAVELER PROGRAMEstablished in 1957, the Hennessy Awards have become the oldest and most highly coveted military foodservice awards. Each year, a member of SHFM is selected to evaluate the foodservice and hospitality at U.S. military bases around the world. This unique opportunity allows an SHFM member to be involved in educating the men and women serving in the U.S. Air Force’s hospitality services. Over the past four years, $35,000 has been provided to support this important and long-running service program.

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COMMUNITY CONTRIBUTIONS

Our 2018 Traveler was SHFM Past President

Bernadette Ventura, CREWS – mgr. team member

experience, Qurate Retail Goup.

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Board of Directors

Tony ButlerExecutive Director

Staff

Dan McCaffrey

Dennis Reynolds, PhDDean, Conrad N. Hilton College of Hotel and Restaurant ManagementUniversity of Houston

Carolyn MileaAssociate Director of Dining Services New York University

Betsy KlineVice President, Business DevelopmentAramark

Ed KrauseHR ConsultantCompass Group

Jeanine Cosgrove-AlbertVice PresidentAt Your Service Staffing

Billy FlemingNational Client ExecutiveSodexo

William Day, PhDFoodservice ConsultantWJD Associates

Kristi Noyes – ChairManaging DirectorSystopia International Inc.

Tracy Kelly – Immediate Past ChairLeader/ConsultantWW – Wellness that Works

FOUNDATION LEADERSHIP

COMMUNITY CONTRIBUTIONS

2018 FINANCIAL HIGHLIGHTS

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$ 199,335 Total Cash and Investments

$ 198,987 Total Net Assets

$ 135,563 Revenue

$ 16,288 Operating Expenses

$ 38,103 Fundraising Expenses

$ 61, 633 Charitable Giving