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Katie Fanuko

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Katie Fanuko

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Workforce

How to change dining without alienating customers

When making the switch from a cafeteria to retail, operators also must consider how the transition will affect staff, especially if job changes are eminent.

Operations

3 tips from sustainability superstars

During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.

Operators share how they’ve adjusted their waste-management programs to meet the spread of composting legislation.

Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.

K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.

Northwestern University converted a dining hall this fall into a late-night snack and full-meal outlet, a decision that has resonated with students.

As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.

An FSD shares how to hedge some of the issues when introducing healthier menus.

76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

As the Community Eligibility Provision grows in popularity, a K-12 FSD advises peers to conduct some research before applying.

The longtime Ball State foodservice manager is lauded by NACUFS for his industry work.