Jay Vetter, executive chef with Harvest Table Culinary Group at Elon University in North Carolina, talks with us about being ready for whatever college education will look like next fall while providing comforting, fun meals in the here and now.
Dining services in the acute-care Menorah Medical Center in Overland Park, Kansas, has kept its staff busy operating a mini grocery market for staff, making grab-and-go sandwiches for sale in the café and even assisting nurses with basic tasks.
Through special event menus and leaving dining hall seating open if scattered, the campus meal service at the University of North Texas tries to make sure customers still have a positive meal experience.
Chad Myers and the food service team at the Mill Valley Care Center in small-town Iowa had to scramble when communal dining stopped and in-room dining started suddenly. Myers has risen to the challenge and created a cozy, comforting environment...