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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.

People

What Nadeem Siddiqui hopes to bring to Princeton’s dining program

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

Workforce

How community colleges are training the next generation of culinary talent

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

Design

Cornell University's newest dining hall embraces the present and the future

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

Design

Renovated KC Cafe aims to better appeal to customer base

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

Menu

How CarePoint Health is building excitement for National Nutrition Month

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

Operations

‘Fan favorite’ promo brings a sales boost at West Penn Hospital

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

Operations

Morrison creates exec role to better communication between dining, nursing staff

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

Menu

How senior-living operators are spicing things up with global dishes

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

Sustainability

University of Massachusetts rolls out the red carpet for kelp

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

Sustainability

Dining teams keep diving into sustainable seafood

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

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