Katie Fanuko

Associate Editor

Articles by
Katie Fanuko

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How a hospital plans to use culinary classes for patient outreach

When guests at Boston Children’s Hospital stop at the cafeteria that opens June 30, they’ll be able to grab some cooking knowhow along with their Starbucks latte.

Design

A meet-the-chef model drives employee engagement

Customizable salad and pizza stations make Idexx lunches a collaborative experience.

At last measure, food waste contributed 28 percent of the total 251 million tons of trash that ended up in landfills, the Environmental Protection Agency reports.

Sustainability is something that students value, and it contributes to food quality.

Some universities’ dining departments have become early adopters of Snapchat’s My Story to share daily menus and promotions with students.

Crowdsourcing undergrad ideas might lead to watching a little MTV.

School Nutrition Association president Julia Bauscher shares how she launched an initiative in her district near Louisville, Ky.

Christina Deocampo explains how a management-team member with a younger perspective can be an asset to a foodservice facility.

James Martin explains how The Village at St. Edward handles the challenges of accommodating residents with food allergies in a segment that already abounds in special dietary needs.

Foodservice operators shared some tips during the National Restaurant Association show.

Sidney and Lois Eskenazi Hospital’s Thomas Thaman learned the importance of communicating a foodservice department’s needs while working with consultants.

According to Jill Horst, attendees should prepare a pre-show game plan and pace themselves.

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