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Amanda Baltazar

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Amanda Baltazar

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Operations

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.

Operations

College dining teams pivot into spring

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

Menu

Bon Appetit’s allergen-free meals for quarantined students to soon be served on a larger scale

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

Sustainability

Making sustainability strides in corporate dining

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

Sustainability

Rethinking packaging in the pandemic era

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

Operations

As COVID-19’s impacts continue, healthcare facilities seek retail replacements

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

Workforce

Assembling the ingredients for an inclusive workplace

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

Menu

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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