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Katie Fanuko

Associate Editor

Articles by
Katie Fanuko

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Creating menus with international appeal

The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.

Workforce

Adding more restaurants? Read this first

A year ago, Northwestern Memorial Hospital decided to replace its cafeteria with a collection of fast-casual and quick-service restaurants.

Operations

Marketing strategies for sustainable takeout containers

While some New York City restaurants railed against a ban on polystyrene packaging, which was recently overturned, Columbia University was years ahead of the game.

Operations

Maintaining a la carte sales through smart compliance with snack rules

Maintaining a la carte sales since the implementation of the Smart Snacks in School rule has been a challenge three out of four school FSDs have been

Operations

Hospital's cafeteria becomes a health haven

Wake Forest Baptist Medical Center’s cafeteria reopened Thursday as Fresh Inspiration Cafe, sporting a new look and a menu showcasing “mindful” options to help patrons make healthier choices.

Operations

Lessons learned from going organic

When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.

People

Katherine Paynter Putnam: Austin, unlimited

When Paynter Putnam first came to the Austin Convention Center in 2006, she saw an opportunity to set the facility apart and support local businesses.

Menu

Superfood superstars

Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.

People

Changing the boys’ club

Deborah Harris and Patti Giuffre, both sociology professors at Texas State University, in San Marcos, Texas, confronted the challenges female chefs face.

Operations

Minor kitchen changes, major water savings

Small equipment adjustments and training allowed University of California, Santa Cruz to beat its water goal, using just 4.23M gallons—a 19% decrease.

Operations

Building catering buzz

When the University of Notre Dame Food Services rolled out its new catering program in 2014-15 school year, the staff got creative to spread the word.

Operations

Banquet overhauls

Competition from outside catering operations forced the University of Notre Dame to take a close look at its own services and up its catering game.

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