Benita Gingerella


Articles by
Benita Gingerella

Page 73

6 restaurant books worth reading

Expand your industry knowledge with these staples.

Foodservice Operation of the Month

Stanford Health Care: Food as medicine

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.

FSDs share what’s made their bar programs a hit with residents. 

Fairfax County Public Schools has turned its nutrition program around by first challenging stereotypes. 

Creative menu and display ideas might be just a click away.

Consider mining these accounts for some foodservice inspiration. 

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