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Julianne Pepitone

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Julianne Pepitone

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Foodservice Operation of the Month

How Bridgestone Arena makes meals a smash

The Nashville stadium builds on success by finding pockets for growth and experimentation.

Foodservice Operation of the Month

Princeton University: Putting vision into practice

See how the university's cerebral approach to dining plays out on the plate.

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

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

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

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

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

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

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

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

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