Amanda Baltazar

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Amanda Baltazar

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The Big Apple goes plant-based

New York City hospitals see success with making plant-based items the default choice on patient menus.

Foodservice Operation of the Month

Microsoft’s latest food hall takes a sustainability leap

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

The university’s new assistant vice president of campus dining is excited about challenges and opportunities.

Culinary programs across the country have revamped for the post-pandemic era, and those at community colleges are no exception.

Morrison Dining is home to 11 on-trend concepts, including a noodle bar and a vegan eatery.

The hospital eatery’s new design is modern, airy and imparts a sense of calm.

Healthy foods from different cultures are center stage at the system’s three hospitals.

The new program celebrates employees and ups sales 10% on the days it takes place.

The foodservice contractor has brought on Aundrea Mills as chief nursing officer.

Amid COVID travel constraints, international fare has added a bit of adventure.

A new grant will help the dining team ramp up its use of the climate-friendly, umami-rich ingredient.

Facilities across noncommercial are finding ways to embrace lesser-known varieties and local sourcing.

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