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Julianne Pepitone

Articles by
Julianne Pepitone

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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.

Foodservice Operation of the Month

Get to know University of Georgia’s Bryan Varin

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

Foodservice Operation of the Month

3 things to consider when launching a cashierless concept

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

Foodservice Operation of the Month

How University of Georgia earns students’ business every day

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

People

Taking the helm at a new school district at the height of a pandemic-fueled supply crunch

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

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