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Benita Gingerella

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Benita Gingerella

Page 24
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From processed to homemade

These tools lend a hand in cutting waste and producing meals in-house.

Workforce

How operators are staying productive over the summer

School FSDs share how they’re making the most of the upcoming months. 

Help customers make healthier choices with compelling visuals.

Win night owls—and revenue—with these dining ideas. 

Expand your industry knowledge with these staples.

In the past five years, Stanford Health Care has transformed its foodservice program to match its level of patient care.

New noncommercial concepts include a 70,000-square-foot dining commons and an aerospace-themed student center. 

Take a break from standard meal service with these creative ideas.

The next generation of school farms features mobility and greater produce variety. 

Draw participation to your summer meal program with innovations like these. 

Kiosks are being introduced as a way to garner attention and boost efficiency.

The Marketplace caters to the business school’s diverse student body via a 10,000 square-foot space inside the school’s Global Hub.

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