Q. What challenges you do see
currently facing K-12 foodservice?
Gina Fero: I think the biggest
problem is that we don't know
what the new administration's
going to do with current [school
lunch] programs. There's a lot of
talk about block grants, which could
really negatively affect the program
because every state would be
running their own program.
The new meal pattern is also
tough. We need to be feeding the kids
food that we know they'll eat and
that's always a challenge. You need
good equipment to be able to do that.
Q. How are students' tastes
changing?
GF: Kids have been to the local malls,
universities and stadiums. They have
a more sophisticated palate and they
know what they like.
Q. Are you seeing more schools
do their prep and cooking ahead
of time and rethermalizing later?
GF: I see more and more districts
creating a few "fast-scratch" signature
items, and that sometimes involves
rethermalizing and holding. There's no
way that you could make something
fresh in 20 minutes for anywhere from
300 up to 800 students.
Q. How can FWE products help
K-12 foodservice work more
efficiently?
GF: Having a good rethermalizer
and good holding cabinet are key to
every K-12 operation. It's essential to
get the quality food out.
FWE has the right staff to ensure
you're going to get a quality product.
They can look at a district's menu and
help fit the right piece of equipment
to meet the district's needs. www.fwe.com
A Specialist's View on School Foodservice
A Q&A; with Gina Fero, K-12 Specialist, The Fischer Group
With its fast heating and consistent
performance, the FWE "Clymate IQ ®"
Heated Holding Cabinet is a perfect choice
for schools.
sales@fwe.com 800-222-4393 www.fwe.com
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FWE recognizes the challenges that school foodservice operators face.
We focus on them, knowing that solutions will be found. Solutions that
provide better value, safety, and labor savings in the kitchen.
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