Stories From the Front Line

Akron Children’s Hospital’s Mike Folino had “no hesitation” when it was time to take his shot.

As one of the faces of the school lunch revolution (fresh, healthy foods for every kid), Ann Cooper rides off into the sunset to let others take up the lunch tray, Cooper shares with us a poignant, personal, inspirational look back.

Chef-manager James Pijewski creates classic Cuban sandwich, develops menus that nourish senior residents at Youville Place Assisted Living

An Eat Local initiative that brought menu items from struggling local restaurants to the Tulane campus served a dual purpose: feeding campus customers and helping businesses in the surrounding community.

BGSU sous chef Austin Rozelle with Chartwells Higher Education is rolling with the changes and adjustments brought on by COVID this school year, from creating cooking videos on social media to harvesting the fall season’s bounty for menu items and...

With the threat of the coronavirus crisis looming, Spectrum Health made plans for setting up surge capacity in alternate sites like Grand Valley State University. Kevin Vos, senior director of hospitality support services for the system, talks...

Paul Kowalczyk, managing director for Elior North America unit Aladdin, discusses the company’s approach to operating dining services at its 200 campus client locations as they prepared for opening in the midst of coronavirus-forced restrictions...