Scroll below for discussions with FSDs, chefs and other culinarians that are chock full of insights and inspiration for the months ahead.
menu development
Expanding students’ palates along with their horizons
On this episode of “Dig In,” hear how the dining team at Seattle Public Schools has found ways to educate kids about diversity through food.
chicken
How KFC's head chef taps his food science, nutrition and culinary expertise
One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.
labor
Keeping staff engaged during difficult times
On this episode of “Dig In,” hear how one healthcare operation has been working to boost morale and build a reputation centered on caring for employees.
Podcasts
How Baar Baar’s modern take on Indian food looks to change Americans’ perception of the cuisine
Owner-Partner Payal Sharma differentiates the restaurant’s menu, presentation, decor and other elements to give it a hip vibe, with an eye on expansion.
College and university
Looking at the whole picture of student health
On the latest episode of “Dig In,” hear how the University of Richmond’s dining team helps students tend to their physical, emotional and nutritional needs.
Podcasts
How ghost kitchen 2 Korean Girls is gaining fans one bowl at a time
Cofounders and sisters Jennifer and Michele Kaminski dish up a serving of culture alongside Korean comfort food through their virtual concept.
Podcasts
Flipping the foodservice script
Geisinger Health has been rethinking its menu and operations as it looks ahead.
menu development
How Just Salad keeps innovating the menu while advancing its sustainability mission
From scratch-made bowls to next-gen meal kits, culinary director Jhonny Castro is differentiating the fast casual.
College and university
Tapping into the strengths of your team
On this episode of “Dig In,” Dining Services Director Dean Masuccio shares how his staff has fostered cross-campus relationships and closed training gaps.
Podcasts
How Melt Shop evolves its menu in step with today’s tastes
CEO Spencer Rubin continues to focus on bold flavors and craveable formats as the concept expands.