One On One

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.

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One On One With: Former Restaurant Associates employee gives back with virtual gardening classes

Jul 24, 2020

Getting back to the soil, harvesting glorious tomatoes and cucumbers from your own backyard and simply being present in the moment are the answer to the restaurant industry’s continuing troubled times—and something meant to share—for Adam Weiss of...

One On One With: Preparing for a fall K-12 term after a challenging spring and summer

Jul 10, 2020

Michelle Drake, director of nutrition services for the Elk Grove Unified School District in California, talks about how the district meal program adapted to feeding students following the coronavirus shutdown this spring, how its traditional...

One On One With: Marist College dining services and Sodexo move ahead with fall plans

Jul 02, 2020

Sodexo’s Marist College Executive Chef Jonathan Bohn talks about hiking the Appalachian Trail and the decision to move forward enthusiastically rather than dwell on the semester than might have been.

One On One With: Balancing mealtime socialization and safety in senior living communities

Jun 26, 2020

Rachel Graham, chief clinical dietitian for John Knox Village and its Woodlands skilled nursing and rehab facility, talks about how the senior living community has had to modify its communal approach to resident dining because of the coronavirus...

One On One With: Bringing child nutrition programs to the forefront

Jun 19, 2020

San Ramon Valley Unified Schools District’s Miguel Villarreal on how school food has taken the spotlight during coronavirus and how food equity plays into today’s protests over racial inequality.

One On One With: Technology solutions for the post-coronavirus campus

Jun 12, 2020

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...

One On One With: Nutrition and special diets for coronavirus patients

Jun 05, 2020

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.

One On One With: Noma chef-turned-school-chef Dan Giusti faces new challenge

May 29, 2020

Brigaid founder and master of reinvention, Chef Dan Giusti pivots yet again as school food became emergency feeding during the pandemic.

One On One With: At Chatham University, Parkhurst Dining’s Chef Chris Galarza focuses on teaching groundbreaking sustainability at the agriculture-focused campus

May 21, 2020

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.

One On One With: The World Bank’s dining reopening plan

May 15, 2020

The dining team at the World Bank is looking to tailor its menu and cut down on dining rooms as a step to reopening after coronavirus shutdowns.

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