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Institute for Supply Management names Kole Mewhorter ('22) to 30 Under 30 Rising Supply Chain Stars

goersab — Tue, 31 Mar 2026 14:35:22 +0000

Institute for Supply Management names Kole Mewhorter ('22) to 30 Under 30 Rising Supply Chain Starsgoersab March 31, 2026

Alum honored among international young professionals who stand out as future leaders, passionate problem-solvers

Abbey Goers

Kole Mewhorter, a business administration and supply chain management alum from ��, is being honored as an Institute for Supply Management 2025 ISM 30 Under 30 Rising Supply Chain Star.

Mewhorter, a demand planner at H.B. Fuller, a leading global adhesives provider headquartered in Vadnais Heights, Minnesota, is among the 30 exceptional young professionals awarded by ISM for making a measurable impact across supply chain, procurement and operations roles worldwide.

“These rising leaders reflect the strength and future of the supply management profession,” said Debbie Fogel-Monnissen, interim chief executive officer of ISM. “Their curiosity, discipline and commitment to continuous improvement are helping organizations navigate complexity and build more resilient, forward-looking supply chains.”

Now in its 12th year, the ISM 30 Under 30 program recognizes individuals who demonstrate leadership, collaboration, innovation and a commitment to advancing the supply management profession.

Mewhorter and other honorees will be celebrated at the Awards Gala during the ISM World Annual Conference, April 26-28 in Denver, Colorado. Honorees this year are from the United States, Brazil, France, India, Kenya, Malaysia and United Kingdom. They represent manufacturing, pharmaceutical, aerospace and defense, oil and gas, business services and other industries.

“Receiving this award means that there is a sense of what I am doing day-to-day is meaningful. Earning a global recognition justifies to me that I can continue to make a difference. I am proud of that,” said Mewhorter, a 2022 alum.

Continuing to push for innovation and improvement in supply chain

Through his work, Mewhorter reflects a deep sense of ownership, a forward-looking mindset and a commitment to elevating operational excellence. He began at H.B. Fuller as a buyer/scheduler a month after graduation and was promoted to demand planner seven months later.

Mewhorter continues to support improvement initiatives at H.B. Fuller, upholding the mission of Connecting What Matters. “This is done by bringing people, processes and products together to purposefully solve problems. A key part of this is with Supply Chain Excellence to become the best supplier to our customers,” he said.

H.B. Fuller partners with an estimated 5,000 to 10,000 clients and continues to establish more partnerships within the company.

During H.B. Fuller ��. transition to a regionally led supply chain structure, Mewhorter played a key role in developing the North America regional demand planning team — one of the foundational building blocks of the company ��. new operating model.

He independently created and implemented a standardized demand review process, setting clear performance expectations while meeting structure and forecasting guidelines, increasing accuracy in every business segment he works with.

“The North America demand planning team provides detailed insight into how we review our capacity/utilization, and where and how much stock we hold. It supports how much production needs to be scheduled, and how much raw materials our sourcing department needs to procure,” Mewhorter said. “It also impacts various projects that come up. Our demand planning department was not mature, and in the past two years or so, we have established ourselves as a respected seat at the table. I am proud of being a key contributor to that.”

Mewhorter also built a suite of key performance indicators (KPIs) and analytical tools, including integrated performance dashboards and enhanced reporting. These tools improved forecast visibility and enabled stronger operational decision-making.

Partnering closely with operations and commercial teams, he works directly with plant leadership, supply managers, and commercial directors to resolve complex issues and align customer demand with production capabilities and business strategy.

Mewhorter supported the rollout and adoption of a new stocking strategy framework and contributed to stock-keeping unit (SKU) rationalization initiatives. He has strengthened forecast-to-revenue alignment by collaborating with finance and commercial teams to develop more accurate, transparent methods for translating demand signals into revenue projections. He designs scalable tools, improves complex processes, and creates resources that accelerate learning and adoption across the company ��. global supply chain organization.

To build alignment among different stakeholders, Mewhorter sets clear expectations around what type of information needs to be communicated and how, knowing that it is critical to understand the deliverables or information that each stakeholder requires.

“Overcommunicate everything,” he said. “It is better to pull people in versus leaving them out. They may have a different perspective or concern that could be critical. At H.B. Fuller, we pride ourselves on the ‘Power of Collaboration.’ This is not something that can be taught, but it is a culture.

“We have a culture that positively supports the idea of ‘We are in this together.’ It is amazing, and I wouldn’t be effective at my job if I did not regularly collaborate with various parties,” he said.

Mewhorter feels motivated to continue pushing for innovation and improvement in supply chain because there is always room for improvement, knowing that the work he has done has driven positive impacts.

“This motivates me to keep the ball rolling. I also am always thinking about the direction of our business, and to get there we need to continue to optimize our supply chain operations,” he said. “Supply chain is becoming more critical every day and the only constant in this profession is change. The companies that will thrive when there are economic changes are the ones that have strong supply chains. The people within their supply chain organizations need to adapt.

“I see the future of supply chain becoming one of the most critical departments within an organization. This is because of advancements in AI, new tools and technologies, and an ever-changing economic environment. Strong supply chain departments will persevere through difficult economic activity and effectively adopt new technology,” Mewhorter said.

Prepared to work anywhere and be a valuable employee

Originally, Mewhorter wanted to attend a university that was close to his hometown of Chippewa Falls, and he heard about �� . business administration program. During his first semester in that program, he learned about supply chain and was immediately intrigued.

“I was mostly amazed with how supply chain deals with end-to-end business activity; from buying raw materials to shipping to the customer and everything in between,” he said. “From that point on, I pursued a double major in business administration and supply chain management. I knew I could work anywhere and be a valuable employee.”

Mewhorter felt challenged, encouraged and supported by his peers and professors, including Program Director Gene Gutman. “There was an aura that what you were going through was extremely difficult, but you could do it, and it would benefit you down the road. My experiences at Stout helped me to stay driven, collected, and effective in the workplace when difficult scenarios arise,” he said.

“I am StoutProud that I went to a university that challenged me more than other universities. I got firsthand experience with professionals that prepared me to be effective in the workplace. It wasn’t just lectures and exams. It was opportunities to think critically, problem-solve and execute on deliverables. The polytechnic approach is so effective, and I am grateful for that,” Mewhorter added.

Founded in 1915, the Institute for Supply Management is the leading not-for-profit professional supply management organization, with more than 200,000 members in more than 100 countries, managing about $1 trillion in corporate and government supply chain procurement annually.

ISM is committed to advancing the strategy and practice of integrated, end-to-end supply chain management through leading edge data-driven resources, community, and education to empower individuals, create organizational value and drive competitive advantage. Its vision is to foster a prosperous, sustainable world.

�� . School of Management offers 20 undergraduate and graduate degrees and certificates that build students' leadership skills in business, hospitality and technology innovation, military science, and operations and management fields.

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Supply chain alum honored among international young professionals who stand out as future leaders, passionate problem-solvers. Kole Mewhorter

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School of Management students propose riverfront hotel model for Milwaukee ��. historic Third Ward

goersab — Tue, 10 Mar 2026 17:47:15 +0000

School of Management students propose riverfront hotel model for Milwaukee ��. historic Third Wardgoersab March 10, 2026

Institute of Real Estate Management club members take third at CORE Case Competition

Abbey Goers

How do you produce a comprehensive, financially feasible development plan that creates value, generates attractive returns, is feasible in today ��. capital markets and aligns with the long-term positioning in Milwaukee ��. historic Third Ward?

�� School of Management students were tasked with just such a challenge recently at the Wisconsin CORE (Creation of Real Estate) Case Competition, hosted by the Commercial Association of Realtors Wisconsin and sponsored by the Milwaukee Commercial Association of Realtors.

IREM members Alexis Brinkmoeller, Breyden Kane and Madelyn King

They joined eight other student teams from three Wisconsin universities in the two-week-long challenge before presenting their real estate development case to industry judges at CORE, held on Feb. 28 at Marquette University and the Wisconsin Club in Milwaukee.

Students used the Harbor Yards riverfront site, a Mandel Group-owned 2.61-acre property on Water Street, selecting an appropriate mix of uses – such as apartments, condos, office, retail and hospitality – consistent with industrial ‑mixed zoning and under 10 stories tall.

After a full day of presentations and networking opportunities, �� won third place. The team – Institute of Real Estate Management (IREM) student club members – were:

Breyden Kane, double major in hotel, restaurant and tourism management and real estate property management from St. Paul
Madelyn King, double major in hotel, restaurant and tourism management and real estate property management from Brownsville
Alexis Brinkmoeller, double major in business administration and real estate property management from Eau Claire.

“We decided to do a hotel – naming it RiverFront, by Kohler – with a golf simulator, 15-hole PGA putt putt course, luxury spa, self-pour tap room, and a rooftop beer garden restaurant, inspired by the German- and Polish-based heritage of Milwaukee,” Kane said.

In polytechnic fashion, the competition gave students another opportunity to apply classroom simulations to a real-world project, analyzing the project from concept to completion. They completed a comprehensive proposal addressing market needs, financial feasibility, risk awareness, design and community impact.

The team ��. analysis of the riverfront site included zoning, parcel boundaries, and environmental and infrastructure assumptions. “The capital stack, development budget, and projected returns (IRR, equity multiple and yield on cost), showed that the project is financeable in the current interest rate and capital markets environment,” Kane said.

Their professional deliverables included a slide deck for a 15-minute presentation with 10-minute Q&A, an executive summary and a financial model.

The development plan included the proposed use mix and program, phasing and timeline for construction, site planning, and market positioning relative to the Harbor District Area Plan and prior Mandel concepts.

The financial model offered sources and uses, a development budget with hard and soft costs, capital structure assumptions, stabilized operating projections, return metrics, exit value, and risk and sensitivity considerations.

“Our Stout students’ presentation offered a highly creative and feasible use of the land, integrating their experiences in hospitality and real estate management,” said REPM Program Director Fred Prassas. “We are very proud of their accomplishments.

“Competitions of this nature provide students with an exceptional learning opportunity,” Prassas added. “Success in this industry requires collaboration among many disciplines and these competitions give the students the opportunity to meet with professionals they will likely encounter throughout their careers.”

CORE, through the Commercial Association of Realtors Wisconsin, is committed to strengthening the talent pipeline and connecting students with real-world opportunities in Wisconsin ��. commercial real estate industry. This was its inaugural competition.

Career Services’ annual First Destination Report found that 100% of recent REPM graduates were employed or furthering their education within six months of graduation, and have an average starting salary of $56,000. �� . real estate property management program is one of only a handful of its kind in the U.S.

�� . School of Management offers 20 undergraduate and graduate degrees and certificates that build students’ leadership skills in business, hospitality and technology innovation, military science, and operations and management fields.

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Institute of Real Estate Management club members take third at CORE Case Competition IREM students Alexis Brinkmoeller, Breyden Kane and Madelyn King

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Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project

goersab — Fri, 20 Feb 2026 14:50:00 +0000

Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project goersab February 20, 2026

Successful small business collaborates with class to improve operations, sales

Abbey Goers

Nothing draws a hungry crowd quite like the aroma of freshly baked bread, the flaky deliciousness of croissants, the mouthwatering perfection of pastries. At Edgewood Bakeshop, owner Bekah Stamps welcomes daily crowds, as patrons form a line out the door of her popular artisanal bakeshop in downtown Chetek.

But how does an already successful business improve its operations and increase sales? For Stamps, the answer came in a collaboration with �� business administration students.

Recently, students in Lecturer Kayla Stajkovic ��. Cost Accounting course used Edgewood Bakeshop ��. real cost, sales and operations data to analyze break-even points, product decisions and seasonal sales patterns. At the end of the project, they presented their recommendations to Stamps.

As lines form out the door, Edgewood Bakeshop's products consistently sell out. / Bekah Stamps

“I was impressed with the level of professionalism I witnessed from the students in this class,” Stamps said. “There were multiple moments where I felt that I was sitting with an accounting firm I’d hired to deep dive into my business. These students have a bright future, and I’m honored to have been able to collaborate with them in this way.”

Stajkovic thinks small businesses are uniquely powerful learning partners because their challenges are visible, immediate and consequential. “When students work with small businesses, they see firsthand how interconnected decisions are. Small businesses — especially newer ones — are often operating with limited resources while the owner wears every hat: operations, marketing, finance, HR,” she said.

Using cost accounting as a strategic decision tool

At the start of the project, Stamps visited the class, shared her background, her vision for Edgewood Bakeshop and her belief that bread was her primary profit driver.

Bekah Stamps opened Edgewood Bakeshop's Chetek storefront in 2024, after operating as a travelling and pop-up bakery for two years. / Bekah Stamps

However, the students’ analysis proved that what looks most profitable on a simple revenue-minus-cost basis isn’t always the most profitable when constraints are considered. When they calculated contribution margin per oven minute and per labor hour, instead of just per unit, they discovered that croissants could outperform bread depending on which resource was the true bottleneck.

“That shift from ‘Which product makes more money?’ to ‘Which product makes the best use of our limited resource?’ was transformational for the students. It moved cost accounting from a formula-based approach to a strategic decision-making tool. Several students commented that this was the moment when accounting stopped feeling procedural and started feeling managerial,” Stajkovic said.

This was also a standout moment for Stamps, who had done a brief analysis of unit cost and profit margin on a couple of her products when she began. “My assumption about the bread was actually incorrect, and it caused me to think about ways to drive more sales with certain products that I wasn’t previously considering,” she said.

Tips for Young Entrepreneurs

8 bits of advice from business professionals

‘Exactly what experiential learning is meant to do’

The Office of Corporate Relations & Economic Engagement serves to connect organizations and entrepreneurs with �� . talent, tools and technology. Those seeking consultation and collaboration may reach out to OCREE with questions.

These collaborations distinguish �� students’ applied, experiential learning from a traditional education, as they give back to the community and fuel their careers with real-world experience before graduation.

Cost accounting students presented their findings at the end of their project. / Kayla Stajkovic

One of the most meaningful parts of this project for Stajkovic was watching students gain confidence. “Many began the semester unsure about cost accounting. By the end, they were defending recommendations to a real business owner using data they had analyzed themselves. That growth — from uncertainty to ownership — is exactly what experiential learning is meant to do,” she said.

Business administration senior Emanuel Sanchez, of St. Paul, was surprised by the confidence he gained. “This project changed how I approach business problems by shifting my focus away from finding a single ‘correct’ answer to making informed decisions with incomplete information. I strengthened my analytical skills, particularly in applying accounting tools to real-world situations and clearly explaining financial results,” he said.

Business administration junior Allison Lindner, of Stratford, thinks the project reinforced the idea that business decisions and analysis are not all about correct calculations and costs, but rather communication, informed judgment and thinking beyond the box.

“Overall, it has furthered my collaborative skills, ability to ask open-ended questions and assumptions, and understanding of the numbers in real operational challenges,” she said.

Cost accounting students enjoy treats from Edgewood Bakeshop. / Kayla Stajkovic

The students saw how messy real data can be, which is something no textbook can fully teach. “The experience changes how the students view their education. They began to understand that the numbers they learned in class can directly impact someone ��. livelihood,” Stajkovic said. “For the business, even one useful insight can be meaningful. Those partnerships may be smaller in scale, but they are incredibly high in impact — for both sides.”

For Stamps, it was a fun, informative and mutually beneficial project. “It would be interesting to revisit some of these calculations in two or three years when Edgewood Bakeshop is further established to see what ��. shifted and how the business has grown,” she said, adding that giving students interested in becoming business owners a “day in the life” might also be insightful for future business classes.

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Successful small business collaborates with class to improve operations, sales Edgewood Bakeshop

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Hero Caption: Edgewood Bakeshop, a popular artisanal bakeshop in downtown Chetek. Photo contributed by owner, Bekah Stamps.

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Tips for Young Entrepreneurs

goersab — Fri, 20 Feb 2026 14:30:00 +0000

Tips for Young Entrepreneursgoersab February 20, 2026

8 bits of advice from business professionals

As the spring semester flies by, upcoming graduating seniors are often asked that ever-looming question, “So, what are your plans after commencement?” Many �� students already have their answer, with 99% employed or pursuing additional degrees within six months of graduation.

Some students answer the question confidently with, “I’m starting my own business.” But where do they begin?

Business administration Lecturer Kayla Stajkovic and entrepreneur Bekah Stamps, owner of Edgewood Bakeshop, a popular artisanal bakeshop in downtown Chetek, combined their knowledge to pool some advice for students – or anyone – seeking to start their own business.

Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project

Successful small business collaborates with class to improve operations, sales

Tips for Young Entrepreneurs

Start with the problem, not the product. Strong ventures begin with a deep understanding of a real need. Spend time observing, listening and understanding who you’re serving before building the solution.
Start small, be adaptable and always curious. While researching and knowing what you want for your business is important, taking action is the only thing that will move the needle forward.
Progress beats perfection. You don’t need a perfect launch. Pilot ideas, gather feedback and adjust. Entrepreneurship is iterative — learning speed often matters more than initial perfection. You can have a plan and an idea on how you want things to go, and inevitably, something will come along that will cause you to have to pivot or find solutions.
Accept failures with humility and use them to grow. As a wise person once said, “There are no such things as problems, only solutions waiting to happen.”
Know your numbers, even if you’re not a numbers person. You don’t have to be an accountant, but you do need financial awareness. Understanding cash flow, pricing and sustainability protects your vision long term.
Build relationships, not just revenue. Connections and collaboration are essential to a successful business. Customers, mentors, community partners and collaborators are your real infrastructure. Strong networks create resilience and opportunity. If you have a business idea, reach out, network and don’t be shy.
Treat people as you would want to be treated. When your business scales to a place where you have a team, that team will move mountains for you if you set the right example.
Expect discomfort and grow through it. Entrepreneurship requires making decisions with uncertainty, receiving feedback and adapting quickly. The discomfort is not a sign you’re failing — it ��. often a sign you’re building something meaningful.

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American Marketing Association student team wins second place in AcuRite competition

goersab — Wed, 05 Nov 2025 19:46:30 +0000

American Marketing Association student team wins second place in AcuRite competitiongoersab November 5, 2025

AMA Regional conference, competition prepare students for real-world marketing, sales careers

Abbey Goers

Two students from �� . American Marketing Association and Business Sales Team earned second place out of 17 colleges in the AcuRite Digital Marketing Strategy Competition at the 18th annual AMA Regional Conference on Oct. 17, at UW-Whitewater.

Gerishom Muholeza, a computer science senior from St. Paul, and Gavyn Schacher, a business administration junior from Minneapolis, were joined by 10 of their �� peers at the conference, themed Beyond the Brand: Marketing for the Next Generation.

Gerishom Muholeza and Gavyn Schacher / Pam Vaver

The event brought together students from varying degree programs — including business, sales and marketing, computer science, game design and development, and digital marketing technology — to compete in person, virtually and in hybrid formats. Participants showcased their skills in multiple competitions in marketing strategy, digital marketing, marketing design, perfect pitch and sales scenarios.

“The competition was a fun and thought-provoking assignment that made us think strategically, creatively and logically about how to market to different client personas,” Schacher said. “Our presentation featured a descriptive and in-depth look into each client persona and answered the question, ‘How can we, as AcuRite, sell our products through different approaches and channels?’ We are very grateful for the opportunity to compete and showcase our skills.”

AcuRite is a leading brand for home weather stations, smart environmental monitoring and connected devices.

�� . American Marketing Association and Business Sales Team members / Pam Vaver

Schacher, a transfer student, loves �� . hands-on approach to learning. “I do feel that has helped me get ready for this, my first competition,” he said. “I enjoyed the exposure to other schools and professional organizations, and I look forward to going back next year.”

Schacher enjoys learning all the different aspects of what goes into a business. “Learning an overall view, I feel like this has made me a better critical thinker, and it has given me actionable steps to accomplish when I am in the workforce,” he said.

Business Senior Lecturer Pam Vaver, AMA advisor, said, “Each student showcased exceptional professionalism, creativity and teamwork throughout the competition, demonstrating �� . strength in preparing students for real-world marketing and sales careers. Gerishom and Gavyn ��. outstanding performance highlights the dedication and talent of �� students. Congratulations to all the students for their hard work, achievement and continued excellence in representing �� at the regional level.”

Additional students who participated were Haley Abrahams, Jordyn Chapman, Melanie Cops, Ella Jarchow, Hannah LaGesse, Sadie Liebelt, Laina Marcott, Helena Slabber, Peyton Wayne and Owen Whitney.

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Luminary Alumni Award: Greg Else (’97)

goersab — Wed, 27 Aug 2025 12:00:00 +0000

Luminary Alumni Award: Greg Else (’97)goersab August 27, 2025

'My time at �� helped direct the course of my life and enabled me to have a successful career.'

Greg Else (’97) received the Luminary Award as a testament to his outstanding contributions to his community and for being an inspiration to others in his roles of mentorship, service and philanthropy.

“Greg is an inspiration for others in their roles of mentorship, service and leadership to help make our world a better place. He ��. demonstrated service and philanthropy to �� and organizations at the city, community and neighborhood levels,” said �� Foundation & Alumni Association Board of Directors President Linda Funk.

Else has a B.S. in business administration, with a concentration in risk management. He is the director of Monitoring and Controls, Individual and Family Markets, with Health Care Service Corporation, headquartered in Chicago.

His career within the health care industry has spanned management and consulting, information technology, project implementation and process improvement, sales and account management, and regulatory compliance roles.

Greg has been active in the community since he was a child. Growing up in Watertown, Wisconsin, he and his family volunteered at soup kitchens, nursing homes and food pantries. His volunteerism began through church service projects and then school- and job-based opportunities.

His sense of service carried over into his time at ��, when he volunteered each week at the Dunn County Food Pantry, now known as Stepping Stones of Dunn County, as well as on community service projects through the American Marketing Association.

Else is co-founder of In-Abled Disability Business Resource Group, an affinity group for people with disabilities, their caregivers and supporters.

His philanthropy also includes serving as:

Blue Cross Blue Shield of Illinois' corporate lead for Chicago Cares Serve-a-thon, the city ��. largest day of service.
Co-lead of the Employee Volunteerism committee, which coordinates more than 60 volunteer projects each year.
Coordinator of BCBSIL United Way Celebration of Caring events.

In 2015, Else received the Blue Cross Blue Shield of Illinois Volunteer of the Year award. At the time, he had been with Health Care Service Corporation for 13 years and had logged more than 1,000 volunteer hours in Blue Corps Volunteer Program.

After residing in Chicago for 22 years, he now lives in Watertown and continues to support his community at weekly Loaves and Fishes community meals and other service opportunities.

“For me, it ��. important to give back to the communities that helped shape who I am. This includes my hometown, �� and Chicago,” Else said. “My time at �� helped direct the course of my life and enabled me to have a successful career, which inspires me to support students.”

Else has served on �� . Foundation & Alumni Association Board for 15 years and was elected treasurer in 2021. During his time with the Foundation, its assets have grown from $31 million to $91 million. Through the Foundation, he has established an endowed scholarship.

Else thinks that �� . hands-on approach to learning and the internship requirement provided him with the real-world experience to position him well for professional success.

“My advice to young students planning on going into business administration is to say, ‘Yes!,’ to new opportunities whenever possible,” he said. “Business administration opens up a wide variety of opportunities. Take advantage of professional development activities and pursue professional designations, like those offered online at ��.

“Develop an intellectual curiosity to figure things out and have a problem-solving mindset. In whatever role you’re taking on, jump right in and ask questions to become knowledgeable and help find solutions to business problems. Stay focused, keep moving forward and never quit. When challenges arise, evaluate the options, develop an action plan and hold yourself accountable to evaluate how things are going,” he added.

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'My time at �� helped direct the course of my life and enabled me to have a successful career.' Alumni Awards, Greg Else

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Once a Blue Devil, Always #StoutProud

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At ��, being an alum means more than a degree—it is a lifelong connection to a community that values innovation, collaboration and real-world impact. Whether you are looking to reconnect, grow your career or give back, there are countless ways to stay engaged with the #StoutProud community.

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Recent �� graphic design graduate helps alumni business rebrand, prepare for expansion

Polytechnic partnership empowers Minnesota company ��. update

April 22, 2026

Institute for Supply Management names Kole Mewhorter ('22) to 30 Under 30 Rising Supply Chain Stars

Supply chain alum honored among international young professionals who stand out as future leaders, passionate problem-solvers.

March 31, 2026

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Inspiring Graduate: Rosey Silvano, B.S. Business Administration

goersab — Wed, 14 May 2025 17:55:52 +0000

Inspiring Graduate: Rosey Silvano, B.S. Business Administrationgoersab May 14, 2025

‘I hope to show people that success comes from believing in yourself and doing what you can to succeed.’

Inspiring Graduate: Rosey Silvano (’25)

Hometown: Blaine, Minnesota
Degree: B.S. Business Administration
Minor: Human Resource Management

Rosey Silvano first visited �� on a campus tour during her junior year in high school. She had tagged along on her older sister ��. tour of the university. Other schools closer to home felt too big for her and the campus atmospheres didn't feel right.

Rosey Silvano receives her diploma from Chancellor Frank.

“I felt very comfortable at �� during the tour, and from that day, I decided Stout was the school for me. I really loved how small the school is and it is easy to navigate,” Silvano said. “Bonus was that my sister was attending the school as well.”

For her leadership on campus, Silvano was awarded the Samuel E. Wood Medallion, the highest nonacademic award for students at ��. Less than 1% of full-time students receive the award.

Silvano, of Blaine, Minnesota, is a first-generation student and the youngest in her family to graduate from a university. She earned her bachelor ��. in business administration on May 10, along with 1,174 �� graduates.

“It means a lot to my family,” she said.

Silvano plans on gaining more experience working for an event planning and coordination company and will begin to build her own event planning company for birthdays, graduation parties, and small-scale weddings and gatherings.

“I hope to show people that success comes from believing in yourself and doing what you can to succeed. I want people to learn from me and apply what they have learned to benefit themselves,” she said.

Rosey Silvano is a Wood Medallion recipient.

How has �� prepared you to work in your field?

My favorite course was my entrepreneurship capstone. I got to make a company from scratch and test my management skills. We also got a chance to get some insight from business professionals about owning a business and how to be successful, which was such a delight.

Stout ��. internship requirement to graduate has really helped me. Now that I have my internship experience, I am more likely to land a job I enjoy. It is great to have a school that does this because it prepares us for what we want to do for a career.

I was a design and sales intern at Festivities, an event rental company. I worked in the main office with the sales team and made sales for our equipment and also stepped out in the field to set up all kinds of events. I really enjoyed working there because of the experiences that taught me about management roles and what I would potentially be doing when I own my own business.

How did your involvement on campus impact your experience?

My involvement played a huge role in my college experience. I got to learn and grow as an individual and a leader. I got me to step out of my comfort zone and take risks. I have become a very confident individual and with the involvement I have been a part of, I can say it has prepared me for the future outside of college.

The relationships I have built here - getting the chance to be a part of a community are memories that stand out to me.

Rosey Silvano crosses the commencement stage to receive her business administration degree.

I was a part of Black Student Union and was the event coordinator in my sophomore year. I was part of Igniting Campus Engagement, Leaders Igniting Transformation, and I was the founder and president of A1 Dance. I was also a tour guide for three years, a resident advisor for two years, a project assistant for University Housing, and volunteered for Helping Hand Food+ Pantry and Dunn County Humane Society.

I received the Carl and Laura Seitz Endowed Business Administration Scholarship and Steve C. Olmstead Endowed Memorial Scholarship. I have been awarded the Individual Excellence in Leadership Award from Multicultural Student Services and the Samuel E. Wood Medallion Award.

What challenges did you face in earning your degree and how did you overcome them?

I had the common challenges of being overwhelmed with the workload and assignment confusions. I did have times when classes were frustrating for me, and I would be stressed about not knowing the curriculum.

I have learned to ask for help when I am struggling. Having professors to speak to personally and get the help I needed has been a tremendous help.

What are you most proud of as you finish your degree?

I’m proud to have stuck it out through college and be my own person. I have always followed in my sister ��. footsteps and was contemplating if I should leave Stout when she left her sophomore year. But I decided to stay because I liked this school and wanted to see my journey through.

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‘I hope to show people that success comes from believing in yourself and doing what you can to succeed.’ Rosey Silvano, Commencement

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Starred review: �� executive hospitality programs recognized with No. 9 world ranking

goersab — Wed, 06 Nov 2024 16:46:29 +0000

Starred review: �� executive hospitality programs recognized with No. 9 world rankinggoersab November 6, 2024

With three undergraduate programs, university ��. expertise in the field recognized by CEOWorld magazine

At ��, students in the executive hospitality management programs learn quickly that their education goes well beyond their classrooms.

They routinely can be found in a lab at a campus-based restaurant, on a field experience at a leading hotel or golf course or on an internship with an industry leader and potential employer. Students graduate with a full understanding of a polytechnic education — applied learning, business and industry collaboration, and positive career outcomes.

�� has been educating leaders in the hospitality industry for more than 55 years. Its expertise in the field is why it has been named No. 9 in CEOWorld magazine ��. rankings of the best hospitality and hotel management schools in the world for 2024.

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

Unique offering gives students hands-on experiences in luxury to anticipate guest expectations

The university has consistently been among the leaders in the rankings over the past seven years. The top 10 schools this year were from the U.S. The second 10 included universities from Canada, India, the Netherlands, Switzerland and the United Kingdom.

CEOWorld is a business and technology magazine for high-level executives, according to its website.

Executive Hospitality Management at �� is part of the School of Management. Programs include hotel, restaurant and tourism management, which also is offered online; golf enterprise management; and real estate property management.

Students in other management programs, for example business administration, can specialize in golf management or earn a minor in property management.

Lunchtime lab: Students learn restaurant management skills with new campus café initiative

For a group of Fireside Café student employees at ��, lunchtime this fall also means lab time.

“�� has built its reputation on a unique educational model that combines real-world experience, strong industry connections and innovative, hands-on learning. Partnerships with industry leaders, such as Forbes Travel Guide, Destination Kohler and other top resorts and hotels create unmatched opportunities for students,” said Professor Kristal Gerdes, chair of the hospitality and technology innovation department.

“These collaborations provide students with direct insights into industry standards and trends and give them a head start on building professional networks. This recent ranking reflects the faculty ��. commitment to providing a cutting-edge education that responds to industry needs and prepares students for long-term success,” she said.

Fit to a tee: New Pat Kell Golf Center perfect match for Blue Devil teams, golf management majors

Women ��. and men ��. golf team members and students majoring in golf enterprise management have a new, high-tech playing and learning hub at ��.

In �� . 2024 First Destination report by Career Services, 100% of recent hospitality graduates were employed within six months. The rate reflects the programs’ quality and high demand for �� graduates across the industry, Gerdes added, underscoring how well-prepared �� students are for the workforce and speaking to the effectiveness of the applied learning approach.

Examples of �� . industry-focused and innovative approaches to hospitality management education include:

A Service Excellence course in collaboration with Forbes Travel Guide, which is known for its independent annual ratings of luxury hotels, restaurants and spas in more than 74 countries.

“�� is the first university in the world with this FTG collaboration,” Professor Eric Brey said. “Our relationship with FTG provides a unique opportunity to integrate a service excellence mindset throughout our program and curriculum.”

�� students learn ‘the sky is the limit’ in new Forbes-based luxury management course

Hands-on learning in hospitality and service excellence, with off-campus stays, exemplifies polytechnic advantage

A course in Food Service Production and Operations that uses lab periods to help operate a public restaurant, Fireside Café in the Memorial Student Center. Students plan, prepare and serve food while gaining management skills.
An annual field trip experience to see operations and speak with leaders in the industry. This fall the event was a two-day trip to Kalahari Resorts & Conventions in Wisconsin Dells, including meeting with John Chastan, general manager, a �� hospitality alum; and a tour of Trappers Turn golf course.

At Kalahari, the 55 students from three classes also attended the Wisconsin Hotel & Lodging Association convention.

Students receive a behind-the-scenes tour of Kalahari Resort in Wisconsin Dells / John Sobota

Students’ industry connections include a required internship or cooperative education experience. They can earn credit and a salary while working at industry leaders like Destination Kohler, Omni Hotels or Weidner Apartment Homes; and several of Wisconsin ��. world-class golf courses, such as Erin Hills, Sand Valley and Whistling Straits, along with other leading courses around the country.

Students can make additional industry connections through campus chapters of professional organizations, such as the Club Managers Association of America; and the Institute of Real Estate Management.

�� alum have worked at top hotels, golf courses and property management companies across the world. Recently, 1991 HRTM graduate Brian Hicks, who began his career at Ritz Carlton hotels in Atlanta, was named CEO of Hospitality Sales and Marketing Association International.

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Engineering, technical, design competitions prepare young people for future careers

February 25, 2026

Hospitality students apply learning to plan, coordinate STEMM Student Expo, Dec. 11

Signature event, open to the public, to showcase nearly 100 research projects

November 24, 2025

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Dressed for success: Students’ Safe Skin clothing idea advances to state Big Idea Tournament

polingj — Wed, 10 Apr 2024 16:05:52 +0000

Dressed for success: Students’ Safe Skin clothing idea advances to state Big Idea Tournamentpolingj April 10, 2024

Team ��. business proposal, aiming to remove chemicals from clothing, tops campus competition

A big idea by three �� students is headed to the state WiSys Big Idea Tournament.

On Friday, April 19, Bri Noble, a junior in fashion design and development from Prior Lake, Minn., and Mikayla Obsuszt, a senior in marketing and business education from Wisconsin Rapids, will represent �� with their idea Safe Skin. They hope to walk away with a win and seed funding for their business.

The students, including Halle Sullivan, a junior in business administration from Cottage Grove, Wis., recently participated in �� . Ideation Jam.

From left, students Halle Sullivan, Mikayla Obsuszt and Bri Noble will represent �� at the state WiSys Big Idea Tournament with their clothing design concept, Safe Skin. / ��

“The Ideation Jam serves as a platform for students to turn ideas into early reality within a couple of days, regardless of their discipline or business skills,” said Mary Spaeth, professor of entrepreneurship at ��. “It ��. inspirational, impactful and builds can-do confidence in an extraordinarily short period of time.”

The weekend jam brings the expertise of faculty mentors as well as business and investment professionals. Some of these mentors included Bart Bohn, professor of entrepreneurial finance at the University of Texas-Austin; Sandra Spencer, head of innovation at University of British Columbia; Tom Hall, senior program manager of business operations at Veritas Technologies and a startup adviser; and �� faculty Kenny Smith, Renee Surdick, Joan Navarre and Mark Fenton, as well as Cabot Executive Bill Stoehr.

Each year following the Ideation Jam, �� hosts the prequalifier semifinals for students who want to compete in the Big Idea Tournament, to be held at UW-La Crosse. The tournament is open to undergraduate and graduate students attending Universities of Wisconsin schools across the state, except UW-Madison. The tournament showcases innovative business ideas across all disciplines and provides mentorship to participating qualifiers.

Elaina Blazei presents the Style Me app business concept at Ideation Jam. / ��

A line of healthier occupational clothing

The Safe Skin team hopes to develop a line of base-layer clothing to protect wearers of chemically treated uniforms. Some of the chemicals, despite their danger, are used to treat uniforms for firefighters to save their lives, but many chemicals including PFAS, AZO dyes and those used to decrease wrinkles or even reduce body odor are not always necessary.

In their pitch to prequalifier judges Dale Mord and Sheri Yukel, the Safe Skin team explained that four American Airlines flight attendants won a lawsuit against a clothing manufacturer in 2023 claiming various health problems because of toxic chemicals in their new uniforms. Formaldehyde, for example, is commonly used to prevent wrinkling.

Safe Skin clothing will be made with a combination of fibers including hemp, which doesn’t contain pesticides and herbicides because it ��. naturally resistant to diseases. Hemp also is nontoxic, recyclable and biodegradable.

In addition, Safe Skin would use dyes made from plants — aloe vera, turmeric and indigo — as part of the ancient Ayurvedic process. The plants have healing properties that would support skin and overall health.

Students work through their proposals at the �� Ideation Jam. / ��

The target market for Safe Skin clothing is occupational, such as flight attendants, police officers, firefighters and health care workers.

“This is such an interesting idea and a great opportunity for them,” said Kim Nimsgern of Menomonie, who co-facilitated the Ideation Jam with Spaeth. Nimsgern is founder and CEO of Casual Panache.

The Safe Skin team are working with Nimsgern, Spaeth and other mentors to perfect their Big Idea pitch prior to the state tournament. Spaeth will accompany them to the tournament. Presentations at the state tournament are limited to six minutes.

Five teams, totaling 29 students, competed in the �� prequalifier.

Ayden Goslawskli helps present the Style Me app concept at the Ideation Jam. The idea took second place. / ��

Taking second place was an idea for an artificial intelligence styling app called Style Me. Team members are Elaina Blazei, of St. Paul; Sam Gerber, of Berlin, Wis.; Ayden Goslawski, of Hancock; Jeremiah Hubbard, of Hammond; Omar Kouki, of Tunisia; Mansour Naderi, of Afghanistan; and YaYee Thao, of Wisconsin Rapids. The students represent five majors, including business, management, engineering and computer science.

Taking third place was Balanced Bites. Team members Adi Ambalam, of St. Paul; Joseph Bliss, of Eden Prairie, Minn.; Ethan Draeger, of Jackson; Daniel Gielczyk, of Beach Park, Ill.; and Le Minh Hoang, of Vietnam, represented business, arts administration and computer science majors.

They envision a unique experiential restaurant that is designed to appeal to athletes and gym-goers. The meals are not only planned for nutrition and calories but also for those who intentionally want/need to gain or lose weight to match their training goals.

Halle Sullivan presents the Safe Skin project. / ��

Encouraging entrepreneurship

Since coming to �� in early 2017, Spaeth has worked to develop the entrepreneurship program in the School of Management including a minor in entrepreneurship and innovation. Along with the School of Art and Design, she collaborated with Jerry Hui, Cynthia Bland, Darren Ward, Mitch Ogden, Dave Beck and others to create bachelor ��. degree in arts administration and entrepreneurship.

“Students learn arts administration and entrepreneurial skills not only to start their own businesses, but also to work as management leaders across the creative and cultural industries from media, video production, dance, industrial design, studio art, game design, music, performing arts, photography, fine arts and more,” Spaeth said.

WiSys, creator of the Big Idea Tournament, in its eighth year, is a nonprofit that facilitates research programs, develops and commercializes discoveries, and fosters a spirit of innovative and entrepreneurial thinking across the state for the Universities of Wisconsin.

Another WiSys competition, Quick Pitch, based on student research that could benefit society, is coming up. The �� qualifier will be held Monday, April 29, during Research Day on campus and the state meet July 24-26 at UW-Superior.

###

A big idea by three �� students is headed to the state WiSys Big Idea Tournament. Ideation Jam 1

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Master ��. graduate Bernin has ‘awesome experience’ in WiSys Quick Pitch state finals

Josh Bernin had a day to remember recently when he earned his master ��. degree in May from ��. Then, he had another special moment two months later.

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Alum helping youth, college, pro athletes build better futures with mission-driven ETS Performance

polingj — Fri, 02 Feb 2024 22:05:09 +0000

Alum helping youth, college, pro athletes build better futures with mission-driven ETS Performancepolingj February 2, 2024

Company growing across Midwest behind skills, passion of Blue Devils graduates/founders Heidi and Ryan Englebert.

Heidi Schultz and Ryan Englebert, who graduated from �� in 2005 and 2006, respectively, were all in as Blue Devil athletes.

Heidi stood out as a midfielder in soccer, starting every game in her four years; she was all-conference and two-time Academic All-American. Ryan was so good his senior year, rushing for more than 900 yards, that the next year he had a tryout with the Cincinnati Bengals of the National Football League.

Athletics was a passion, and it ��. ultimately what brought them together when they met in 2005 at a soccer-football social and began dating. It just so happened they both were business administration majors too, although Heidi started in graphic design.

�� alumni Ryan and Heidi Englebert founded ETS Performance, or Englebert Training Systems, which has become one of the largest such business in the world. / ETS Performance

After marrying in 2008 they found a career path that ��. tied to their �� past — an athletics-based business — but one that ultimately is all about building futures. In 2010, they founded ETS Performance, or Englebert Training Systems, a mission-driven company that helps others achieve their potential as athletes and individuals.

ETS has become the fourth largest such business in the world. Using a model that Ryan created that allows select former NFL and NHL clients of ETS to be minority partners, the Woodbury, Minn.-based company is poised for more growth. ETS had 17 facilities a year ago, soon will have 34 and within five years hopes to have 100, including one in every NFL city.

West-central Wisconsin locations include Eau Claire, La Crosse, Menomonie and River Falls among 13 in the state.

“We’ve created something life-changing. We’re helping athletes become the best they can be but also mentally preparing them for life after sports and what tools they need to be successful,” Ryan said. “That ��. what drives us to grow our business, the impact we know we make in every community.”

Alyssa Ustby, a University of North Carolina basketball player, works out at ETS. / ETS Performance

Young athletes, especially, learn intangibles that carry over into their daily lives. “We’re helping develop the next generation of leaders,” Heidi said. “They learn self-confidence, are more focused and disciplined. It ��. the ripple effect of how athletes excel on their teams, in their lives and in their communities.”

A company born from adversity

ETS bears the Englebert name for good reason. Heavily recruited out of high school with multiple Division I scholarship offers, Ryan played one season at UW-Madison in 2002 before he was sidelined by a back injury and transferred to ��.

In fall 2003, Ryan then suffered a hip fracture, dislocated pelvis, broken ribs, knee damage and other injuries from a car accident when another driver crossed the center line. His doctor said he wouldn’t play football again and may not walk or walk normally again.

“It ��. how you handle adversity, learning what you’re capable of that determines where you go in life,” Ryan said.

Athletes train during a group session at an ETS Performance location. / ETS Performance

Determined, he lived and worked out for six months with his brother, Cory, an innovative trainer. “Without him, there ��. no way I would have gotten back to playing. It was next-level stuff,” Ryan said.

Against long odds, Ryan returned to the Blue Devils the very next fall, only to miss about half of the season with a broken ankle. Then, he missed the 2005 season with a knee injury. Finally, in 2006, it all came together his senior season.

After college, Heidi worked in marketing and Ryan with Cory doing performance training. Then, Ryan and Heidi went all in again — like in their Blue Devil days — opening their first ETS facility in 2010 in Woodbury. “We saved every cent we had and put it all into the business. We had no choice but to be successful,” Ryan said.

Having done their market research, they knew the Twin Cities east metro area was big into sports but had few performance facilities. They started with fewer than 20 athletes and had 200 within seven months, simply through flyers and athlete referrals.

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“We knew we had something,” Ryan said. ““We developed a culture and atmosphere that ��. contagious.”

They developed unique training methods based on extensive research. The focus is on strength, speed, acceleration, deceleration, agility, discipline and high-energy motivation. Each athlete, depending on age (as young as 8), sport and goals, receives customized training to help maximize their potential. The facilities are modest in size, 5,000 square feet or less, and the trainer-to-athlete ratio is low.

Professional connections

One athlete in particular helped boost ETS — Adam Thielen. When he finished his Mankato (Minn.) State career and had NFL aspirations, he traveled four times a week to Woodbury to train under Ryan, who became one of his best friends.

Thielen was an undrafted free agent in 2013 but then signed with the Minnesota Vikings and became an All-Pro wide receiver over the past decade. He plays for the Carolina Panthers. A believer in ETS, Thielen and his wife, Caitlin, have become ETS minority owners.

Along with the Engleberts, the ETS team includes, from left, facility partners and NFL players CJ Ham, Kirk Cousins and Adam Thielen; CEO Jed Schmidt and COO Chad Stiernagle. / ETS Performance

The Engleberts, with Ryan focusing on the training and expansion and Heidi overseeing marketing, finances and more, opened a second facility in 2016 in nearby Lakeville, Minn., and a third and fourth in 2017 in Menomonie and Holland, Mich. During COVID, ETS grew as athletes used down time to get stronger and faster.

ETS has trained more than 2,500 college athletes, Olympians and 250-plus professionals — such as Houston Texans linebacker Blake Cashman, Los Angeles Dodgers pitcher J.P. Feyereisen, Minnesota Vikings fullback CJ Ham, New York Giants center J.C. Hasenauer, Pittsburgh Penguins All-Star Jake Guentzel — and 50,000-plus youths.

The company has pushed to break the stigma of strength training for girls and women and is approaching 50% female clients.

ETS has five owners, and it partners with current and former pro athletes at various locations. They include:

Minnesota Vikings: Kirk Cousins, Chad Greenway, C.J. Ham, Zach Line, Harrison Phillips, Marcus Sherels
Green Bay Packers: John Kuhn
NHL players: Ryan Carter, Jake Guentzel, Alex Stalock and Thomas Vanek.

Other pro athletes are interested. “We’re very blessed with great partners and a great corporate team who all embody and believe in our mission to impact youth athletes,” said Ryan, 41.

A new team member is Ryan ��. brother, Cory. “Ninety percent of what I know I learned from him. There would be no ETS without him,” Ryan said.

“We have really good people, and that ��. what makes this work,” Heidi said, including many facility managers who once were clients. “When you’re clear on your mission and values, people take that and run with it.”

Their �� education had “a huge role” in helping them successfully start and run their business, Heidi said.

Two former �� athletes, Michael Blizel and Trevor Morning, are ETS employees, and an intern this past summer was a �� student majoring in video production.

The Engleberts have three children, 8, 10 and 13, and live in western Wisconsin about 25 minutes from ETS headquarters in Woodbury.

A version of this story appeared in �� . 2023 Outlook alumni magazine.

###

Heidi Schultz and Ryan Englebert, who graduated from �� in 2005 and 2006, respectively, were all in as Blue Devil athletes. ETS 1

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Building stronger Blue Devils: Hoeft Builders’ gift of new weights gives back to student athletes

When Hoeft Builders learned that Athletics at �� needed new weights, it didn't hesitate to lift a hand.

Mark Fenton

I am in my 18th year as a professional at ��. My main instructional assignments relate to management and international business. I am also the Business Administration Program Director.

Teaching Interests: International Business International Management Entrepreneurship Management Principles

Research Interests: International Entrepreneurship Cross-Cultural Human Resource Development Business and Entrepreneurship Development in Sub-Saharan Africa Innovation and Entrepreneurship Diversity in the Workplace Science of Teaching and Learning

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Degree: Ph.D. Management

University: Indiana State University

Degree: M.S. Training & Human Resource Development

University: University of Wisconsin-Stout

Degree: M.B.A. International Business

University: University of Wisconsin-Whitewater

Degree: B.S. Business Administration

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School of Management students propose riverfront hotel model for Milwaukee ��������. historic Third Ward

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Inspiring Graduate: Rosey Silvano, B.S. Business Administration

Inspiring Graduate: Rosey Silvano (’25)

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Kraus-Anderson vice president, regional education leaders credit �������� with shaping them

Starred review: �������� executive hospitality programs recognized with No. 9 world ranking

In a class of its own: �������� offers Service Excellence course in new collaboration with Forbes Travel Guide

Lunchtime lab: Students learn restaurant management skills with new campus café initiative

Fit to a tee: New Pat Kell Golf Center perfect match for Blue Devil teams, golf management majors

�������� students learn ‘the sky is the limit’ in new Forbes-based luxury management course

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Dressed for success: Students’ Safe Skin clothing idea advances to state Big Idea Tournament

A line of healthier occupational clothing

Encouraging entrepreneurship

Master ��������. graduate Bernin has ‘awesome experience’ in WiSys Quick Pitch state finals

Alum helping youth, college, pro athletes build better futures with mission-driven ETS Performance

A company born from adversity

B.S. Business Administration

Professional connections

Building stronger Blue Devils: Hoeft Builders’ gift of new weights gives back to student athletes

School of Management students propose riverfront hotel model for Milwaukee ��. historic Third Ward

Kraus-Anderson vice president, regional education leaders credit �� with shaping them

Starred review: �� executive hospitality programs recognized with No. 9 world ranking

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

�� students learn ‘the sky is the limit’ in new Forbes-based luxury management course

Master ��. graduate Bernin has ‘awesome experience’ in WiSys Quick Pitch state finals