Each month the Food Management editorial team hosts in-depth, intimate conversations with industry icons and thought leaders on topics including hiring, new concepts, consumer trends, management and menu development.
Mary Schutz on making workplace safety work for your food service team
It seems there’s a lot of information out there for the ergonomics of desk work, but back-of-the-house foodservice advice is harder to find. We spoke to Food and Nutrition Coordinator Mary Schutz about her project to help everyone ditch bad habits and move better in order to feel better. This is a major step toward avoiding injury doing everything that must be done to keep a foodservice operation up and running.
Schutz says you can never take away the physical work that goes into this job, but there are scientifically proven steps everyone can take to make things safer, more efficient and just smoother for those showing up to work every day.
We take a deep dive into the types of injuries that can occur and Shutz shares with us some of the solutions that she and her team are currently putting into practice after working with experts in workplace ergonomics.
One On One: Seattle Public Schools builds menus tailored to students and the learning experience
Director of Food and Nutrition Aaron Smith is designing menus based on geographic populations throughout the city of Seattle and partnering with teachers for lesson-based menu items in his second year at the district.
One On One: Corporate dining space design adapts to the new workplace culture
Karen Bala, director of design for Boston-based architectural firm Dyer Brown, discusses recent changes in workplace culture and how that affects the design and infrastructure needs of corporate dining spaces.
How one of the country’s leading universities has leaned on students during COVID
Johns Hopkins University had the benefit of the hospital’s health and safety team, giving them time during the pandemic to listen to students and plan the future.
Plant-based menus in healthcare dining
Jill Martin, director of nutrition services for the University of California San Diego Health, talks about introducing more plant-based dishes into retail and patient menus in healthcare foodservice.
One On One: How Chicago Public Schools is feeding every student
At one of the largest school districts in the country, Crystal Cooper, executive director for Nutrition Support Services, is determined to feed every student regardless of economic background.