Julianne Pepitone

Articles by
Julianne Pepitone

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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.

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.

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

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.

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