Biography

Julianne Pepitone

Articles by
Julianne Pepitone

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Foodservice Operation of the Month

Bringing the next generation of healthy eaters into the conversation

Building a tight bond with families is a cornerstone for Jeanne Reilly and the rest of the nutrition team at Windham Raymond Schools.

Foodservice Operation of the Month

How University of Illinois crafted a community-centered eatery with modern flair

Transforming Illinois Street Residence into a crown jewel of university dining took years of intentional planning.

Executive Director of School Nutrition Alyssia Wright shares how she maintains high standards for the food served at Fulton County Schools, where she herself attended as a young student.

With an area of about 70 miles, Fulton County Schools has "quite a variety of students we’re trying to cater to,” says Executive Director of School Nutrition Alyssia Wright.

Jason Wallin of senior-living community Salmon at Medway shares how his operation is making the most of local connections.

Innovation is the name of the game at senior-living community Salmon at Medway.

Sam Landman of Meals on Wheels of Northeastern Illinois describes his operation's recent reinvention and how his team is weathering today's labor and supply chain challenges.

The nonprofit’s Northeastern Illinois branch built a centralized kitchen, hired an FSD and recast its menu to give food recipients a fresh experience.

On the latest episode of “Dig In,” University of Georgia’s Bryan Varin shares his team’s philosophy on dining and how they keep things innovative to keep students coming back.

See what’s in store for Varin’s operation, which was named FSD’s December Foodservice Operation of the Month.

The University of Georgia debuted unattended markets shortly before the pandemic, and they’re a hit that will last long after.

A wholly voluntary meal program means "there is no room for complacency," says Executive Director of Dining Services Bryan Varin.

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