Becky Schilling

At a GlanceAccomplishmentsHospital foodservice directors often say offering healthy choices in their cafeterias is a key department mission. But many operators are quick to add that they still offer t...

Culture, environment and expectation are key to successful dining room designs. Knowing expectations is the most important component to good dining room design, according to David Porter, CEO and pre...

“I was never very good at following the rules,” says Tony Geraci, director of food and nutrition services for 85,000-student Baltimore City Schools. Although this rule bending might have caused him some problems as a child, it’s this attitude that has enabled Geraci to make significant changes to the foodservice operation in his first 12 months with the district.

Little changes, such as a new department name and uniforms, are increasing employee and customer satisfaction at St. Mary's Hospital. At A Glance: St. Mary's Hospital •91 employees; 4,5...

Food Safety is paramount in foodservice operations, but several large-scale food recalls in the past two years have operators and customers concerned about just how safe our food really is. For operat...

E-training is a convenient way to teach employees new programs and to review safety procedures. If technology is the way of the future, then it would follow that online or other computer-based traini...