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Benita Gingerella

Senior Editor

Articles by
Benita Gingerella

Page 98
Design

Inside a revamped dining hall rooted in flexibility

The eatery’s seven stations will bring expanded hours and new food options to the University of Pennsylvania.

Menu

4 ways operators are getting creative with coffee

New takes on the beverage—and its flavor—are creating a buzz on menus. 

Menu

4 ways memory care dining has gone beyond finger foods

Senior living operators are turning to other aspects of the dining experience to help residents with memory loss. 

Menu

From processed to homemade

These tools lend a hand in cutting waste and producing meals in-house.

Workforce

How operators are staying productive over the summer

School FSDs share how they’re making the most of the upcoming months. 

Menu

4 visual tricks to encourage healthy eating

Help customers make healthier choices with compelling visuals.

Operations

4 ways to cater to late-night diners

Win night owls—and revenue—with these dining ideas. 

Operations

6 restaurant books worth reading

Expand your industry knowledge with these staples.

Foodservice Operation of the Month

Stanford Health Care: Food as medicine

In the past five years, Stanford Health Care has transformed its foodservice program to match its level of patient care.

Design

7 up-and-coming campus eateries to watch

New noncommercial concepts include a 70,000-square-foot dining commons and an aerospace-themed student center. 

Operations

8 themed meals that capture diners

Take a break from standard meal service with these creative ideas.

Operations

3 fresh takes on school farms

The next generation of school farms features mobility and greater produce variety. 

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