Get ready to learn all about foodservice and tray delivery systems. My guest this week is Kendra Stoen, a Registered Dietitian with years of experience working in foodservice. She's also a good friend and has a lot of great stories - several she shares on this episode.

If you're not be exposed to all the different foodservice systems in your internship, this episode will fill in the gaps.

Whether you're an RD2Be studying for the exam or a Registered Dietitian wanting a refresher of the different foodservice systems, this episode is for you. If you want to hear a fun conversation between two RD's with some great foodservice stories -and a little bit of history too - you'll get all that and more in this episode.

This is what you'll learn:

• Conventional, Commissary, Convenience and Ready-prepared foodservice systems
• Pros and cons of each type of foodservice system
• Tray delivery systems and how it's changed throughout the years

Here's a glance at this episode:

[10:11] A review of the commissary foodservice system

[19:25] What a Ready-prepared and cook-chill system is and the benefits of this type of foodservice system

[24:50] The challenges of using a conduction plate in retherm carts and the progress made the improve food heating

[28:48] Clarification between commissary and satellite

[33:30] Why it's so important to collaborate with nursing partners

[56:08] The "new" thing in technology and tray delivery