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Julianne Pepitone

Articles by
Julianne Pepitone

Page 10
Menu

Housemade in a snap

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.

People

How to make menu items more appetizing

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

Menu

Tips for keeping meat juicy and tender

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. 

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.

Operations

3 reasons to consider upgrading ID technology

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.

Foodservice Operation of the Month

Houston ISD: Forging a connection with student consumers

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

Menu

How Microsoft is capitalizing on nonalcoholic beverages

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

Operations

Is it legal to require vaccines?

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.

Menu

Savory yogurt is here to stay

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.

People

Lucretia Chancler: Helping feed a hometown in need

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.

Operations

4 hidden sources of fall allergens

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.

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