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.


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.

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.

How do operators run micromarkets while also avoiding theft?

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.