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Julianne Pepitone

Articles by
Julianne Pepitone

Page 9
Foodservice Operation of the Month

A complete makeover: How a college eatery was transformed for the next generation of students and staff

The new dining hall at the University of California, Santa Barbara is a visually stunning upgrade.

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.

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.

Foodservice Operation of the Month

Enriching lives with a culture of kindness

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

Foodservice Operation of the Month

The hippest bistro on the block

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.

Foodservice Operation of the Month

Rutgers University: Translating healthier menus into healthy sales hikes

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.

Foodservice Operation of the Month

MorningStar Senior Living: Where food and memory go hand in hand

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.

Workforce

From tech-suspicious to totally savvy

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.

Workforce

The 3 best questions to ask staff now

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.

Workforce

Making the case for marketing

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. 

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