Operations

Elior North America unit Cura Hospitality develops the “Sorta Salad Bar” and other solutions to address the lack of salad bars during pandemic.

Dining services at the University of Alabama in Tuscaloosa fulfilled its mission of continuing service on a mostly closed campus this spring, and now is preparing for a fall term filled with questions that have yet to be answered.

Nell Fry, senior manager of sustainability for Sodexo, shares a behind-the-scenes look at how Sodexo is working with its clients to keep sustainability in the forefront, even as it seems a few steps have been taken backward in order to keep people...

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...

Foodservice management company adapts technology solutions to streamline menus and implement mobile order and delivery on college campuses.

Dining director Rafi Taherian also shares the way his team has found efficiencies during work-from-home orders.

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.