Antoinette “Toni” Watkins, system director of food & nutrition services at Riverside Health System, and recently announced winner of the 2021 IFMA Gold Plate Award, talks about what the honor means for her, her program and healthcare foodservice.
A more flexible meal swipe program, new concepts and expanded use of automation are some changes University of Pennsylvania students will see from campus dining this fall.
Morrison Healthcare’s Chef Jeffrey Quasha charts the course for smooth sailing with seafood, offering tips and tricks to take away any intimidation that would keep you from sharing seafood’s many health benefits, especially in a healthcare setting...
Senior Dining & Hospitality Services Director Shawn Hoch talks about the new concepts and other adjustments being made to the dining program at North Carolina State University when classes resume this fall.
Harvest Table Culinary Group’s Chef Mina Rivazfar-Hoyt has been hands-on with pastry since she was in high school. Later, she worked at famed grocery chain Wegmans, opened her own bakery and even competed on the Food Network. Now, she’s bringing...
Patient and retail dining at Louisiana’s Jackson Parish Hospital recently got an upgrade to homestyle menus when management company Culinary Services Group took over foodservice operations.
Kern Halls, K-12 lunchroom design and marketing expert (and former foodservice director), outlines the areas of focus that will get your school food community off on the right foot as we prepare begin again next school year.
