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Julianne Pepitone

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Julianne Pepitone

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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.

Foodservice Operation of the Month

How a tech company is winning the war for talent through food

Foodservice is an event at Oracle’s new Austin, Texas, campus.

Design

Data driven: How District of Columbia Public Schools used research to revamp its supper program

District of Columbia Public Schools is doing its homework to ensure its foodservice team serves all students equally.

Foodservice Operation of the Month

A complete makeover: How a college eatery was transformed for the next generation of students and staff

The new dining hall at the University of California, Santa Barbara is a visually stunning upgrade.

Foodservice Operation of the Month

Planting the seeds for health: How a hospital's rooftop garden aims to engage

Here's how one FSO is growing both community engagement and 5,300 pounds of produce with its new rooftop farm.