James Dulin, general manager of dining services for management company Metz Culinary Management at Maryville College, talks about how the program planned for the fall term and how students and the campus community have responded in the early going.
The USDA recently extended meal waivers, allowing schools to continue to provide meals to students who may not choose to attend school when it resumes in-person learning. Emily Hanlin, executive director of food & nutrition services for Cobb...
As the NHL season shut down and eventually restarted under restricted conditions, the Parkhurst Dining team continued to provide meals to the Pittsburgh Penguins. Here’s how they did it.
Sodexo GM Chuck Cundiff and the food service team at Tulane built a partnership with several local restaurants over the summer, a solution that helped the restaurants stay afloat and kept more Tulane Dining employees busy as well. Here’s how the...
Memorial Sloan Kettering Cancer Center’s Veronica McLymont says communication, inspiration and optimism are needed to lead teams during the challenging time of coronavirus.
Early this year, a major Denver area public school district launched a pilot with Wholesome Food Services to test preordering of school lunches in its high school. Here’s what happened and what they learned.
