Each month the Food Management editorial team hosts in-depth, intimate conversations with industry icons and thought leaders on topics including hiring, new concepts, consumer trends, management and menu development.
Fresh Ideas Food Service Management Chief Technology Officer Bob Love discusses the various high-tech solutions the company is deploying to facilitate dining services on college campuses while accommodating the restrictions that colleges will...
RD and Assistant Food Service Director Kalthleen Carrozza recounts how the team at Stony Brook University Hospital in New York has pivoted, improvised and learned about the nutrition and operations side of caring for COVID-19 patients.
Pennsylvania farmland is fertile with ideas for sustainability in farming, fishing, wellness and more at this unique college campus. Galarza is sharing what he’s learned—and what could be lost—about the way our environment shapes us, and vice versa.
Director of Dining Jessica Shelly talks about the “why” of motivating herself and her team to overcome obstacles every day to keep kids in the community fed.
Nutrition and Food Service Director Dan Henroid also shares how the health system is fast-tracking the opening of a new hospital to serve the community.
Caring for the elderly has taken on new dimensions since the global pandemic hit. Find out how challenges are being met, from procurement to menus to staffing.
