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Foodservice Operation of the Month

These innovative eateries are ones to watch.

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.

Foodservice Operation of the Month

How Grand County School District fosters a ‘whole-child, whole-community’ approach

By Julianne Pepitone on Sep. 15, 2022

For Foodservice Director Alysha Packard, it’s all about striking a balance.

Foodservice Operation of the Month

How a team doubled staff satisfaction scores amid COVID and a management change

By Julianne Pepitone on Aug. 09, 2022

Foodservice leaders at Conemaugh Memorial Medical Center took stock of what wasn’t working and set out to do things differently.

Foodservice Operation of the Month

Microsoft’s latest food hall takes a sustainability leap

By Amanda Baltazar on Jul. 07, 2022

More than 1,000 meals a day are prepared at One Esterra using only electric kitchen equipment.

Foodservice Operation of the Month

At Boston College, tech finds ways to complement 'old-school service'

By Julianne Pepitone on Jun. 09, 2022

New concept Tully Cafe looks to evolve the customer experience.

Foodservice Operation of the Month

Bringing the next generation of healthy eaters into the conversation

By Julianne Pepitone on May 18, 2022

Building a tight bond with families is a cornerstone for Jeanne Reilly and the rest of the nutrition team at Windham Raymond Schools.

Foodservice Operation of the Month

How University of Illinois crafted a community-centered eatery with modern flair

By Julianne Pepitone on Apr. 25, 2022

Transforming Illinois Street Residence into a crown jewel of university dining took years of intentional planning.

Foodservice Operation of the Month

Meeting student palates where they are

By Julianne Pepitone on Mar. 25, 2022

Executive Director of School Nutrition Alyssia Wright shares how she maintains high standards for the food served at Fulton County Schools, where she herself attended as a young student.

Foodservice Operation of the Month

Serving a large district while focusing on individual students in need

By Julianne Pepitone on Mar. 16, 2022

With an area of about 70 miles, Fulton County Schools has "quite a variety of students we’re trying to cater to,” says Executive Director of School Nutrition Alyssia Wright.

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