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Reyna Estrada

Articles by
Reyna Estrada

Page 20
Operations

Kitchen Academy builds community at Lynn University

The on-campus program teaches students knife skills, food safety and cleanliness.

Menu

K-12 students want more plant-based options on the menu

Student feedback and other factors have led to the expansion of plant-based menu offerings.

Operations

Aramark renames higher education division

Aramark has launched a new name for its higher education division—Aramark Collegiate Hospitality. The food management company said it also plans on expanding global flavors and sustainability initiati...

Operations

6 marketing ideas for August

August is the perfect time to celebrate all things summer. From honoring a seasonal treat to welcoming a new school year, these events taking place in the coming weeks provide unique marketing opportunities for foodservice teams.

Operations

Dining at Notre Dame, Texas A&M to go cashless

Both universities have also installed kiosks to convert cash to prepaid gift cards.

Operations

Inside Wells Fargo Center’s new restaurant

The Philadelphia restaurant, named Adrian, will replace The Grille.

Workforce

Aramark named one of the best workplaces for disability inclusion

Aramark was named one of the best places to work when it comes to disability inclusion for the sixth consecutive year by the 2022 Disability Equality Index (DEI). The foodservice provider earned a...

Sustainability

University of Texas at Arlington wins national award for sustainability efforts

The university was recognized for the same award in 2018.

Technology & Equipment

Vending machine robot brings burritos to San Diego Comic-Con

The mobile robot will be stocked with California burritos and Gatorade.

Sustainability

US Foods aims to cut its greenhouse gas emissions by a third

The distributor said it would reduce emissions by decreasing the number of miles driven and using new vehicle technology.

Sustainability

Less beef and more whole grains on school menus could reduce the environmental impact of school lunches, study says

As sustainability becomes more important to foodservice operations across the board, a recent study found that school lunches’ environmental impact may be reduced by serving less beef and more whole g...

Workforce

Keeping cool in the kitchen: Ways to beat the summer heat

Chefs provide key tips for staying cool in foodservice kitchens while temperatures hit the triple digits.

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