Blog » People-First Culture
As we visit our partner locations across the Northeast and Midwest, we love seeing how local flavors make their way into our dining spaces and onto our plates! One of the areas where we see this the most is in our deli specials. It made us ask ourselves – Which regional sandwich is the best?
My advice are the two following tidbits, that actually work together; “slow and steady wins the race” and “time waits for no man”. Translation: Don’t move too fast, but also know when to seize the moment.
The month of April is a very exciting and unifying time for Parkhurst Dining. It’s Team Member Appreciation Month! Across the 13 states where we
“The nutrition and dietetics sphere is changing very rapidly and going through an incredible transformation as a whole, so I’m proud to be in the position to influence how our organization embraces and adapts to it. People are becoming more aware of how health and nutrition is so personal – there’s no one size fits all approach – and how a more modern, realistic, and inclusive approach can totally change the game. Food is meant to be enjoyed!”-Parkhurst Dietitian Alicia
I genuinely love walking in and seeing my team invested in what they’re doing and supporting each other like a family. For the students – we try to bring them the food experiences of different cultures and provide the opportunity to expand their palates by trying something new.
In honor of Women’s History Month and International Women’s Day (March 8), we sat down with some of the incredible women who make up the Parkhurst Dining team.
In honor of Women’s History Month and International Women’s Day (March 8), we sat down with some of the incredible women who make up the Parkhurst Dining team.
In honor of Women’s History Month and International Women’s Day (March 8), we sat down with some of the incredible women who make up the Parkhurst Dining team.
For our first Culinary Engagement event of 2021, Parkhurst Director of Sourcing and Sustainability Jamie Moore lined up an interactive hour packed to the brim with information, all tied back to our Culinary Gold Standards.