Benita Gingerella


Articles by
Benita Gingerella

Page 63

4 ways tech is transforming senior living foodservice

From providing new avenues for feedback to dinner and a movie, tech additions are making a splash at several senior living communities. 


The five W’s of entering a cooking competition

External cooking competitions are a way to show off chefs' skills while potentially raising the profile of their operation. Here are some do's and don'ts.

Temple University students may see plan costs go up at the start of the next school year.

The university’s revamped Putnam Dining Hall shows a departure from its original cafeteria style, featuring a private dining area, two live herb walls and food stations spanning a number of dietary needs.Schedule

 Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four operations are implementing this fall favorite.

Foundry & Lux offers offers employees in a new biotech campus several eateries along with amenities such as bocce and bowling.  

Corporate eateries across the country have come up with creative ways to keep customers engaged while on the job. From themed menus to unique site design, here are four ideas to consider implementing in your operation.

Take a look at these unique app components being offered by C&U foodservice teams.  

Here’s a look at some of the top C&U dining programs throughout the country, as ranked by Niche.

Take a look at some operations that are pioneering the next wave of Greek-inspired fare. 

Looking to revamp? Consider some of these ideas from operations around the country. 

Three operators shared with FoodService Director magazine the books that helped them refocus on the emotional connection to their roles.

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