Biography

Julianne Pepitone

Articles by
Julianne Pepitone

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Foodservice Operation of the Month

How St. Luke's Home feeds those in need on a budget

Executive Chef Sal Miramontes and his staff find ways to delight residents, even when funds are tight.

Foodservice Operation of the Month

How Viasat makes lunch the best part of the work day

The company’s Eurest-run dining operation aims to offer office workers and guests an eye-catching feast for the palate.

For Director of Culinary Services Drew Allen, foodservice must have a “wow” factor. He’s added hibachi grills, an on-site shark tank and more.

A salad bar revamp, global flavors and options for a variety of diets have been on the menu at the Minnesota operation.

Around 60 full-time employees help craft culinary magic at the homeless shelter, which aims to nourish the community, body and soul.

Inclusivity, convenience and choice are at the heart of the University of Nebraska's foodservice program.

While embracing a return to pre-COVID fundamentals, the school district forged ahead with brand-new initiatives like piloting shelf-stable milk.

At Northeastern Vermont Regional Hospital, menu items are built around sustainable and local ingredients, with a focus on reducing salt and fat.

Up to 40% of the ingredients Bowdoin uses are sourced nearby, and students play a vital role in these local relationships, the team says.

A commitment to training, transparency and taking responsibility helped Kent State's dining team address headwinds while going self-op.

Foodservice leaders at Conemaugh Memorial Medical Center took stock of what wasn’t working and set out to do things differently.

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