Benita Gingerella


Articles by
Benita Gingerella

Page 20

How the University of Illinois approached its latest residence hall renovation

See how the University of Illinois is tackling a major upgrade to a main dining and residence hall, redoing the space from the ground up.


Dealing with workplace cliques

Operators share how they’ve managed to discourage cliques in the workplace.

Here are three marketing ideas to keep an eye on this month.  

These fast-growing small chains may be a good fit for a noncommercial operation.

Best practices from a recent conference of school nutrition professionals. 

Whether through campus orchards or shipping container farms, schools are bringing fresh produce to students—from the garden plot to the plate.

The Thanksgiving classic is popping up in a variety of dishes throughout the year. 

The foodservice management company shares why it chose to get rid of plastic straws and how it’s handled related challenges.

See which states serve the highest ratio of students compared to those participating in free and reduced-price meal programs throughout the year. 

Tony McDonald has been at the helm of the dining services company since 2015.

See how a Chicago operation cuts costs and waste with multiple applications for grilled romaine.

A word dating back to biblical times, gleaning refers to the collection of excess produce from farms that is then donated to those in need.

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