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MENU RECIPE REPORT: COUNTDOWN TO SUN- KISSED SUMMER MENUS By Tara Fitzpatrick ON THE COVER HOW EXECUTIVE CHEF TRINA NELSON IS BRINGING CULINARY EXCELLENCE TO DALLAS ISD By Benita Gingerella MENU THE WAY GEN Z EATS, THINKS AND FEELS INFORMS NEW WELLNESS SERIES AT UPENN By Tara Fitzpatrick OPERATIONS WFF BRINGS GROWTH OPPORTUNITIES AND MORE TO WOMEN FOODSERVICE
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P. 40 | Photo Courtesy of OVG Hospitality
K12 MINDFUL EATING: KEEPING OUR MEALTIMES POSITIVE By Annelise McAuliffe Soares MENU THESE 8 TRENDS ARE MOVING MENUS FORWARD AROUND THE WORLD By Patricia Cobe WORKFORCE 4 STEALABLE IDEAS FOR RECRUITING AND RETAINING EMPLOYEES By Benita Gingerella PEOPLE HOW KARA BLANTON CREATES A WORK CULTURE THAT FEELS LIKE FAMILY AT MURRAY STATE UNIVERSITY DINING By Reyna Estrada OPERATIONS GRAPEVINE-COLLEYVILLE ISD: WHERE CAFETERIA AND CLASSROOM COME TOGETHER By Julianne Pepitone
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PROFESSIONALS By Benita Gingerella
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WORKFORCE WHAT STUDENT FOODSERVICE EMPLOYEES WANT FROM THEIR EMPLOYERS By Reyna Estrada
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OPERATIONS GO BEHIND THE SCENES AT THE MSU MEAT LAB By Tara Fitzpatrick
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WORKFORCE TRAINING TALK: WHICH FOODSERVICE TRAINING TACTICS SHOULD STAY AND WHICH SHOULD GO? By Tara Fitzpatrick K12 ELEVATING THE SCHOOL DINING EXPERIENCE By L. Janae Le K12 NEXT UP PODCAST: NEW EPISODES From NxtGen Network
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IN EVERY ISSUE LISTEN WITH FSD Menu Talk Podcast spotlight
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MENU 7 SMOKIN’ HOT NEW BBQ-FUSION BASEBALL EATS AT MINOR LEAGUE BALLPARKS By Tara Fitzpatrick
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IN EVERY ISSUE THE LAST BITE From Sodexo Live!
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