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Julianne Pepitone

Articles by
Julianne Pepitone

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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.

Foodservice Operation of the Month

Engaging staff and diners around local sourcing

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

Foodservice Operation of the Month

Launching a new operation in the middle of a pandemic

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

Foodservice Operation of the Month

Giving meal recipients a fresh experience

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.

Foodservice Operation of the Month

How a Meals on Wheels chapter completely reinvented itself

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

Operations

Building trust one meal at a time

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.

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