Julianne Pepitone

Articles by
Julianne Pepitone

Page 8
Foodservice Operation of the Month

Planting the seeds for health: How a hospital's rooftop garden aims to engage

Here's how one FSO is growing both community engagement and 5,300 pounds of produce with its new rooftop farm.

Foodservice Operation of the Month

A menu not fit for the masses

Los Angeles Unified School District works to personalize meals for the individual in a sea of more than 700,000 students.

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

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.

  • Page 8