Biography

Julianne Pepitone

Articles by
Julianne Pepitone

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Foodservice Operation of the Month

At Bowdoin College, local sourcing and scratch cooking are baked into the ethos

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

Operations

How to win diners’ trust—or win it back

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.

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

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.

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