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Amanda Baltazar

Articles by
Amanda Baltazar

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Operations

New food pantry at UVA Children’s Hospital leans into the idea of food as medicine

A Morrison initiative provides healthy items to fight food insecurity and aid patient healing.

People

How Mark Freeman is making his mark at LinkedIn

As the company’s new head of global foodservice, Freeman plans to upend and innovate.

People

What Smitha Haneef hopes to bring to Harvard’s dining program

This school year and beyond, the department’s new managing director seeks to put inclusivity and flexibility at the fore.

Operations

Hunterdon Healthcare’s E-Cafe2U program brings new customers, higher checks

The hospital dining team is feeding employees where they are.

Operations

Building customer connections while social distancing endures

Dining teams are sticking to COVID-era engagement practices as in-person events return to the mix.

Sustainability

Packaging remains a hurdle as operators plan for the future

COVID slowed down many teams’ sustainability efforts, and for some, a clear solution remains under wraps.

Operations

Switching to a pod system in the age of COVID

A Pittsburgh hospital is experiencing higher satisfaction and fewer errors in patient feeding after revamping its trayline.

Operations

What will become of the salad bar?

With self-serve foods scrapped early in the pandemic, many doubt the cafeteria staple will make a total comeback.

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%.

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