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10 podcast episodes to revisit in the New Year
These discussions with FSDs, chefs and other culinarians are chock full of insights and inspiration for the months ahead.
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Expanding students’ palates along with their horizons
By Julianne Pepitone on 10/28/2021
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.
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How KFC's head chef taps his food science, nutrition and culinary expertise
By Patricia Cobe on 10/07/2021
One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.
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Keeping staff engaged during difficult times
By Julianne Pepitone on 11/23/2021
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.
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How Baar Baar’s modern take on Indian food looks to change Americans’ perception of the cuisine
By Patricia Cobe on 08/05/2021
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.
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Looking at the whole picture of student health
By Julianne Pepitone on 10/01/2021
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.
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How ghost kitchen 2 Korean Girls is gaining fans one bowl at a time
By Patricia Cobe on 07/15/2021
Cofounders and sisters Jennifer and Michele Kaminski dish up a serving of culture alongside Korean comfort food through their virtual concept.
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Flipping the foodservice script
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By FSD Staff on 05/27/2021
Geisinger Health has been rethinking its menu and operations as it looks ahead.
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How Just Salad keeps innovating the menu while advancing its sustainability mission
By Patricia Cobe on 03/18/2021
From scratch-made bowls to next-gen meal kits, culinary director Jhonny Castro is differentiating the fast casual.
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Tapping into the strengths of your team
By Julianne Pepitone on 06/24/2021
On this episode of “Dig In,” Dining Services Director Dean Masuccio shares how his staff has fostered cross-campus relationships and closed training gaps.
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How Melt Shop evolves its menu in step with today’s tastes
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By Patricia Cobe on 05/20/2021
CEO Spencer Rubin continues to focus on bold flavors and craveable formats as the concept expands.
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