Julianne Pepitone

Articles by
Julianne Pepitone

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Design

Redesign or new construction?

When revamping, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, what’s the most efficient flow and more?

Menu

Keep meat and protein-based sides on the front burner

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet.

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners.

Houston Independent School District is engaging diners with astronauts, football players—and nutrition for life.

Clients are increasingly demanding nonalcohol bar options at company soirees, and they expect the craftsmanship afforded to a classic cocktail.

In a word: Yes. But there are two big legal exceptions, says attorney Rob Niccolini. And he warns mandatory flu vaccines might not be a smart idea for operators.

The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition.

Allergens can lurk in surprising places throughout a foodservice operation—and sometimes the problem doesn't lie with the FSD, but starts at the supplier.

For Thomas Thaman, working in hospital foodservice means setting an example of healthy living for an entire city—and carrying the responsibility of making good food available to the community at large.

Foodservice operators are tapping into diners’ desire for simpler times with “throwback”-theme meals featuring the food, music and decor of previous decades.

Even for foodservice operators who fancy themselves savvy on safety, allergens can lurk in surprising places throughout an operation—and sometimes includes the supplier.

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