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Amanda Baltazar

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Amanda Baltazar

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Mayo Clinic guarantees gluten-free options

A new kitchen provides more choices for patients and guests.

Operations

As impacts of COVID-19 continue, catering does a 180

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

Operations

How University of Montana perked up coffee sales

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

Workforce

The state of foodservice strikes

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

Operations

Cameras work to deter theft at unmanned micromarts

How do operators run micromarkets while also avoiding theft?

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Deli Salads Find Their Flavors

Deli salads are getting a makeover in non-commercial foodservice operations. The deli staples—chicken, tuna and potato—are being given new flavor profiles, and operators are expanding their definition of what constitutes a deli salad.