Amanda Baltazar

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Amanda Baltazar

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What will become of the salad bar?

With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback.


In challenging times, foodservice finds chances to do good

With fewer people on-site, all types of dining operations are serving up meals to those in need.

Foodservice programs are applying what they learned during fall semester as they enter the next.

The SimplyOASIS program, started at the University of Chicago, is rolling out nationwide and will eventually become part of regular campus fare.

A food dehydrator has helped Florida Blue cut its annual kitchen and cafe waste by 80%.

Foodservice operators take aim at the world’s plastic problem, one step at a time.

With retail revenue plummeting, operators have come up with some creative ideas to recoup lost dollars.

Foodservice operations seek to foster atmospheres that are welcoming to all.

A new kitchen provides more choices for patients and guests.

With events of all types coming to a halt, catering departments are getting creative to recoup lost revenue and keep customers safe.

A loyalty program has proved to be a triple threat: making money, promoting sustainability and boosting dining services’ reputation.

Foodservice staff are demanding a higher minimum wage while operators do what they can to keep workers happy.

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