Benita Gingerella

Benita Gingerella
bgingerella@winsightmedia.com


Construction will begin this summer and finish in August.
cafeteria
A new wave of K-12 programs are making sure kids don't go home hungry...
The visit was part of a school district’s chef-centered series.
The hot meals were added to provide an extra option to both students and admissions visitors during the weekend.
School officials hope to reduce dining hall waste by 10%.
The new pass is aimed at students who don’t have time for a meal in the dining hall.
milk
To ban or not to ban—The answer isn't as clear as some might think. These operators weigh the benefits and the downsides to getting rid of the student favorite...
Over 500 cafeteria employees at Facebook’s headquarters have unionized in an effort to secure higher wages and better health benefits, The Mercury News reports.
hc dining large
The eatery’s seven stations will bring expanded hours and new food options to the University of Pennsylvania.
fare conference culinary competition
External cooking competitions are a way to show off chefs' skills while potentially raising the profile of their operation. Here are some do's and don'ts...

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More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources