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Biography

Katie Fanuko

Associate Editor

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Articles by
Katie Fanuko

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Workforce

How to change dining without alienating customers

When making the switch from a cafeteria to retail, operators also must consider how the transition will affect staff, especially if job changes are eminent.

Operations

3 tips from sustainability superstars

During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.

Operations

How operators are adjusting to composting legislation

Operators share how they’ve adjusted their waste-management programs to meet the spread of composting legislation.

Menu

Creating vegetarian options with mass appeal

Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.

Menu

4 challenges to serving dinner at school

K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.

Menu

Boosting traffic with late-night options

Northwestern University converted a dining hall this fall into a late-night snack and full-meal outlet, a decision that has resonated with students.

Menu

Senior-living facility asks residents for a touch of home

As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.

Menu

3 ways to meet the challenges of healthier initiatives

An FSD shares how to hedge some of the issues when introducing healthier menus.

Workforce

How quick training sessions get staff up to speed

76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.

Menu

How UM is fermenting produce to extend shelf life

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Operations

3 reasons to do your homework before joining CEP

As the Community Eligibility Provision grows in popularity, a K-12 FSD advises peers to conduct some research before applying.

Operations

Jon Lewis dies at age 61

The longtime Ball State foodservice manager is lauded by NACUFS for his industry work.

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