Continue to Site >>>

Julianne Pepitone

Articles by
Julianne Pepitone

Page 2
Foodservice Operation of the Month

Meeting students where they are, with the foods they want

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

Foodservice Operation of the Month

Why Dallas ISD isn’t afraid to try new things

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

Foodservice Operation of the Month

A healthier menu for all—minus none of the flavor

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

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 Operation of the Month

How Grand County School District fosters a ‘whole-child, whole-community’ approach

For Foodservice Director Alysha Packard, it’s all about striking a balance.

Foodservice Operation of the Month

How a team doubled staff satisfaction scores amid COVID and a management change

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

Foodservice Operation of the Month

At Boston College, tech finds ways to complement 'old-school service'

New concept Tully Cafe looks to evolve the customer experience.

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.

Foodservice Operation of the Month

Meeting student palates where they are

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.

Foodservice Operation of the Month

Serving a large district while focusing on individual students in need

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.

  • Page 2