Julianne Pepitone

Articles by
Julianne Pepitone

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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.

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.

FSD Kim Leung shares her experience joining Tigard-Tualatin’s nutrition team in August of this year.

On this episode of “Dig In,” hear how one healthcare operation has been working to boost morale and build a reputation centered on caring for employees.

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

Centra Health taps into what workers really want—and carefully implements a variety of incentives for different scenarios.

While the healthcare system isn’t immune to the industry's staffing issues, leaders feel its reputation for tending to others attracts applicants and encourages them to stay.

On this episode of “Dig In,” hear how the dining team at Seattle Public Schools has found ways to educate kids about diversity through food.

See what’s in store for Smith’s district, which was named FSD’s October Foodservice Operation of the Month.

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