Segment: Colleges & Universities

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Robert Floccari has enhanced the foodservice offerings at York College of Pennsylvania by swapping out frozen and premade products.

We are rolling out an online ordering system for hospital employees, which could soon include a mobile app.

We’re considering doing half and half—some items already made and some made to order, with the top five items being premade.

he program takes employees such as line servers and dishwashers and pair them with chefs and cooks to teach them about food.

Employees who do something above and beyond are awarded a certificate and they get to choose any #10 can of food from our storeroom.

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

Employees are assembled into teams and then asked to find things, such as the nearest fire extinguisher or a fellow employee who has a child in high school.

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