Over the past year, the response of the onsite dining community to the challenges posed by the COVID-19 pandemic has included a number of operational innovations. Here are some examples.
UT Dallas Director of Food and Retail Services Pam Stanley explains how the college is leading the pack in technology, from robots to secret menus and the first pilot of the Chartwells’ ghost kitchen program.
William Guerrero led the effort by the Ithaca College dining program to convert from contract to self-operation several years ago, and he’s here to talk about the experience.
The pandemic has forced onsite dining programs to adapt with a range of initiatives to replace traditional business lost due to restrictions and policy changes.
Dr. Angelo Mojica, senior director of food & culinary services for the Johns Hopkins Health System, talks about remote-order-based initiatives the dining program has launched or is looking at launching in the near future.
Get New Haven-style, pizza-by-the-inch, hybrid NYC, focaccia and more into your pizza plan. Here’s your update on the trends and tech for delivering pizza perfection in today’s changing world.
