Julianne Pepitone

Articles by
Julianne Pepitone

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Foodservice Operation of the Month

Fueling hard work and hard play

Pro Athlete Inc. tops its list of perks with free food.

Foodservice Operation of the Month

A mammoth food hall built on big thinking

Crafting Florida State University's 24,000-sqaure-foot eatery was no small feat.

With new leadership comes a new way of working at Gundersen Health System. 

A senior living operation’s locally sourced takeout jumpstarts sales. About Thyme came about after staffers realized residents enjoyed the option to take a meal to-go.

Rutgers takes out the trash with an upgraded takeout program. Rutgers Dining tested the new takeout menu for five weeks in a single dining hall earlier this year, tossing the deep-fried chicken wings and french fries in favor of baked dry-rubbed wings.

No matter their roots, Morningstar Senior Living wants its residents to feel at home. Twice monthly, they invite families of residents to join a family-style meal.

Data-powered insights have become integral to foodservice success, but staffers can easily become intimidated. Here's how to make your staff more comfortable with data.

Asking the right question can unlock surprising and fruitful insights. Three FSDs share the best questions they’ve ever asked their current teams or would-be staffers.

Here are the traits to look for when hiring a marketing manager and the do’s and don’ts to know—and how to convince your boss that, yes, you really do need one. 

Speed scratch can be a big scheduling help, but premade items can also be a calorie bomb. Follow these tips for keeping speed-scratch cooking quick and healthy.

A K-12 FSD shares how the appearance of food and those serving it can affect diners’ attitudes. 

Chris Behr, head chef at the American Academy in Rome's Sustainble Food Project, shares solutions and top refreshers for chefs’ most common struggles with dry meat. 

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