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Benita Gingerella

Senior Editor

Articles by
Benita Gingerella

Page 77
Design

Take a peek at Cape Henry Collegiate’s new modern cafeteria

The foodservice team spent last summer transforming the school’s cafeteria into a sleeker space for students.

Operations

15 ways to make your convenience stores shine

Give grab-and-go outlets a boost with these ideas from retail, grocery and college operators.

Operations

How an elementary school started up a cooking club

Each week, students meet to learn and try their hand in the kitchen.

Menu

College chef and high school student chef team up to win MenuDirections’ culinary competition

This year, groups of two had an hour to prepare and plate a vegetarian dish.

Operations

4 ways K-12 operators are celebrating National School Breakfast Week

Here's how districts across the country are putting a spotlight on the morning meal this year.

Operations

7 dining events to try in March

The month ahead is full of opportunities to market nutritious items, as well as some treats.

Menu

School district partners with local chefs to raise funds for farm-to-school program

The chefs will host a cafeteria-inspired meal at one of their restaurants later this month.

Operations

6 things to know about the state of school breakfast participation

The Food Research & Action Center released its annual report analyzing how U.S. states fare when it comes to school breakfast.

Design

How University of New Mexico crafted a brand for its campus taproom

With the final design in place, work began on Draft & Table's menu and overall identity.

Operations

What to keep in mind when partnering with disaster relief

Director of Nutrition Services Vince Enserro shares what it was like when a school in his district acted as a Red Cross shelter last fall.

Menu

Shifting a menu toward scratch-made

Old equipment and picky eaters are two challenges facing operators as they reduce the number of processed items on their menus.

Operations

What are the top takeout drivers?

Operators looking to increase to-go orders should focus on accuracy and approximating dine-in quality, among other factors.

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