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Julianne Pepitone

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Julianne Pepitone

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Foodservice Operation of the Month

How Martin County School District found mealtime flexibility

When district leadership mandated fewer lunch periods to accommodate scheduling, the foodservice team made several major changes to adapt.

Foodservice Operation of the Month

Banner University Medical Center Tucson: A tale of 2 hospitals

Here's how the hospital is maximizing a shiny new tower, and getting creative at an old facility.

Foodservice Operation of the Month

How University of North Texas serves the whole student with whole foods

From vegan eating to fueling up for the big game, UNT covers all its bases.

Foodservice Operation of the Month

How Lee Public Schools turned a deficit into surplus

See how a new FSD took the Massachusetts district from red to black.

Foodservice Operation of the Month

How Hennepin County Medical Center built a foodservice program with staying power

A foundation rooted in consistency works with a menu inspired by a diverse and adventurous community.

Foodservice Operation of the Month

Purdue University: Feeding and training the future of foodservice

Purdue’s Dining & Catering department partners with academia to offer hands-on experience, regardless of major.

Foodservice Operation of the Month

Kirkwood by the River: Where seniors can eat what they want, whenever they want

A visionary former restaurateur flips the script on staid dining.

Foodservice Operation of the Month

Eskenazi Health: The hospital that gives back

See how this operation runs with the complete health of the community at its core. 

Foodservice Operation of the Month

Hyperlocal fare keeps Wake Robin residents feeling right at home

Culinary sensibility suffuses most aspects of life at the continuing care community. 

Foodservice Operation of the Month

How Calcasieu Parish Public Schools transformed its dining program and got students excited for school meals

See how the district forged its plan for change—and put it into action. 

Foodservice Operation of the Month

How Rochester Institute of Technology fosters connections through food

To students, the 6 miles between RIT and the center of town can feel like a world away. Here's how the dining department is building community beyond campus. 

Foodservice Operation of the Month

Arkansas Heart Hospital dishes up ramen bowls from the heart

As a marketing tool, the hospital's ramen has been more successful than the dining team could have dreamed.

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