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Foodservice Operation of the Month

These innovative eateries are ones to watch.

Foodservice Operation of the Month

How St. Luke's Home feeds those in need on a budget

 By Julianne Pepitone on Aug. 15, 2023

Executive Chef Sal Miramontes and his staff find ways to delight residents, even when funds are tight.

Foodservice Operation of the Month

How Viasat makes lunch the best part of the work day

 By Julianne Pepitone on Jul. 13, 2023

The company’s Eurest-run dining operation aims to offer office workers and guests an eye-catching feast for the palate.

Foodservice Operation of the Month

How San Luis Coastal Unified serves meals students can be proud of

By Benita Gingerella on Jun. 07, 2023

The foodservice team has gone from a heat-and-serve model to spending 30% of its food budget on local products.

Foodservice Operation of the Month

Otterbein SeniorLife aims to make senior dining shiny and new

By Julianne Pepitone on May 18, 2023

For Director of Culinary Services Drew Allen, foodservice must have a “wow” factor. He’s added hibachi grills, an on-site shark tank and more.

Foodservice Operation of the Month

How Northfield Hospital is making small changes that matter

By Julianne Pepitone on Apr. 19, 2023

A salad bar revamp, global flavors and options for a variety of diets have been on the menu at the Minnesota operation.

Foodservice Operation of the Month

On a mission: How San Diego Rescue Mission serves up creative meals with a side of comfort

By Julianne Pepitone on Mar. 08, 2023

Around 60 full-time employees help craft culinary magic at the homeless shelter, which aims to nourish the community, body and soul.

Foodservice Operation of the Month

Meeting students where they are, with the foods they want

By Julianne Pepitone on Feb. 10, 2023

Inclusivity, convenience and choice are at the heart of the University of Nebraska's foodservice program.

Foodservice Operation of the Month

Why Dallas ISD isn’t afraid to try new things

By Julianne Pepitone on Jan. 18, 2023

While embracing a return to pre-COVID fundamentals, the school district forged ahead with brand-new initiatives like piloting shelf-stable milk.

Foodservice Operation of the Month

A healthier menu for all—minus none of the flavor

By Julianne Pepitone on Dec. 15, 2022

At Northeastern Vermont Regional Hospital, menu items are built around sustainable and local ingredients, with a focus on reducing salt and fat.

Foodservice Operation of the Month

At Bowdoin College, local sourcing and scratch cooking are baked into the ethos

By Julianne Pepitone on Nov. 21, 2022

Up to 40% of the ingredients Bowdoin uses are sourced nearby, and students play a vital role in these local relationships, the team says.

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