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One On One

By Food Management

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.

  1. 1.
    One on One With: ScratchWorks looks to promote scratch-food prep for K-12 school meals11/13/2020
    13:40
  2. 2.
    Sodexo research & development chef Rob Morasco feeds people from a social distance11/06/2020
    32:50
  3. 3.
    One On One With: Revolution Foods meets the coronavirus challenge10/30/2020
    8:29
  4. 4.
    Cornell University embraces technology and student adaptability for fall semester10/23/2020
    17:30
  5. 5.
    One On One With: Healthcare dining’s next tech and teamwork challenges10/16/2020
    17:20
  6. 6.
    How American Dining Creations adapted its salad barto meet pandemic concerns and restrictions10/08/2020
    19:35
  7. 7.
    One On One: School Nutrition Association’s president on turning foodservice heroes into advocates10/02/2020
    17:27
  8. 8.
    One On One With: How a hospital chef reaps the bounty from an onsite organic farm09/25/2020
    12:54
  1. 9.
    One On One With: How Maryville College Dining meets the COVID challenge09/18/2020
    18:30
  2. 10.
    One On One With: Feeding K-12 students during the school year09/11/2020
    13:00
  3. 11.
    One On One With Keeping It Fresh With Culinary Spirit At UNC Health09/04/2020
    17:51
  4. 12.
    One On One With: How Parkhurst continued to feed NHL’s Pittsburgh Penguins amid the pandemic08/28/2020
    24:01
  5. 13.
    One On One With: Tulane Dining’s Eat Local partnership bolsters NOLA restaurants08/21/2020
    20:22
  6. 14.
    One On One With: Leadership in a time of crisis08/07/2020
    13:36
  7. 15.
    One On One With: District experiments with preordering lunches07/31/2020
    11:32
  8. 16.
    One On One With: Former Restaurant Associates employee gives back with virtual gardening classes07/24/2020
    17:30
  9. 17.
    One On One With: Preparing for a fall K-12 term after a challenging spring and summer07/10/2020
    7:13
  10. 18.
    One On One With: Marist College dining services and Sodexo move ahead with fall plans07/02/2020
    19:16
  11. 19.
    One On One With: Balancing mealtime socialization and safety in senior living communities06/26/2020
    10:34
  12. 20.
    One On One With: Bringing child nutrition programs to the forefront06/18/2020
    18:04
  13. 21.
    One On One With: Technology solutions for the post-coronavirus campus06/12/2020
    19:22
  14. 22.
    One On One With: Nutrition and special diets for coronavirus patients06/05/2020
    19:10
  15. 23.
    One On One With: Noma chef-turned-school-chef Dan Giusti faces new challenge05/29/2020
    27:13
  16. 24.
    One On One With: Chris Galarza focuses on teaching sustainability at Chatham University05/21/2020
    19:50
  17. 25.
    One On One With: The World Bank’s dining reopening plan05/15/2020
    14:01
  18. 26.
    One On One With: Staying ahead of the curve with Southern hospitality at Elon University05/08/2020
    22:29
  19. 27.
    One On One With: A long-term care dining director on serving during hardships of coronavirus05/04/2020
    24:38
  20. 28.
    One On One With: Feeding Cincinnati’s young scholars during coronavirus04/27/2020
    17:08
  21. 29.
    One On One With: How UCSF Health took a proactive approach to coronavirus04/20/2020
    13:49
  22. 30.
    One On One With: How Sodexo is serving seniors during coronavirus04/13/2020
    21:13
  23. 31.
    One On One With: Preparing for COVID-19 patients at the University of Nebraska04/06/2020
    15:03
  24. 32.
    One On One With: Bertrand Weber on feeding kids while keeping employees safe during coronavirus03/30/2020
    23:00
  25. 33.
    One On One With: Hospital food service operators face front lines of coronavirus03/23/2020
    19:44
  26. 34.
    One On One With: Coronavirus’s impact on college dining programs03/16/2020
    13:00
  27. 35.
    On On One With: Christian Schultz on troubleshooting and menu development in senior dining03/02/2020
    16:57
  28. 36.
    One On One With: Broome Tioga’s BOCES’ Mark Bordeau on building successful teams02/14/2020
    18:12
  29. 37.
    One on One With: Spectra concession on what plant-based innovation means to your bottom line02/03/2020
    13:19
  30. 38.
    One On One With: Reimagining School Cafeterias with FoodCorps01/17/2020
    20:09
  31. 39.
    One On One With: Talking 2020 food trends01/06/2020
    15:42
  32. 40.
    Making customer service a priority for K-12 staff at Gwinnett Public Schools12/09/2019
    14:54
  33. 41.
    One On One With: Michelin-star chef moves into healthcare foodservice11/26/2019
    15:34
  34. 42.
    One On One With: New Orleans traditions with a twist11/11/2019
    16:43
  35. 43.
    One On One With: Dealing with ‘lunch shaming’10/28/2019
    14:22
  36. 44.
    One On One With: Healthcare’s giant step for sustainability10/14/2019
    15:16
  37. 45.
    One On One With: What is healthy09/27/2019
    14:51
  38. 46.
    One On One With: Hospital summer feeding program09/16/2019
    10:22
  39. 47.
    One On One With: Back to school with fresh new ideas08/30/2019
    18:36
  40. 48.
    One On One With: Declining student enrollment08/19/2019
    15:24
  41. 49.
    One On One With: Spicing up stadium food08/05/2019
    18:13
  42. 50.
    One On One With: Creating inspired school meals07/22/2019
    19:54
  43. 51.
    One On One With: Testing delivery07/08/2019
    13:27
  44. 52.
    One On One With: Healthcare dining’s next generation06/24/2019
    16:50
  45. 53.
    One On One With: Gearing up for the Olympics06/10/2019
    8:14
  46. 54.
    One On One With: Marketing school meals05/23/2019
    19:29
  47. 55.
    One On One with Jim McGrody05/13/2019
    18:51
  48. 56.
    One on One with Barry Sakin04/26/2019
    16:49
  49. 57.
    One On One With: NC State’s Randy Lait04/15/2019
    16:57

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