Foodservice Equipment & Supplies

JAN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 79 of 128

● ● ● ● ● ● JANUARY 2019 • FOODSERVICE EQUIPMENT & SUPPLIES • 77 H illsborough County Public Schools in Tampa, Fla., ranks as one of the country's largest school districts with approximately 215,000 students at more than 230 schools. The Student Nutrition Services (SNS) department serves approximately 200,000 meals per day. To consolidate all student nutrition operations under one roof, the district introduced a new Center for Nutrition and Culinary Services prior to the 2017–18 school year. The facility helps SNS provide quality food with a decreasing skilled labor force and increase revenue by providing catered services and renting out the new event center. The facility also helps SNS combat increasing labor costs through the use of a central kitchen for providing menu items to smaller schools. It also con- tains costs through better inventory management and reduced food waste, improved administrative efficiencies and foodservice training offered to the school district's foodservice employees. The Center for Nutrition and Culinary Services includes a production kitchen, the district's SNS administrative offices, and Core Catering, the district's catering services department. This facility also features The Silo Eatery, an on-site cafe that's open to the public; an event center that includes a ballroom and smaller event rooms; training rooms; and a chef dem- onstration kitchen. "We never have had centralized training spaces for foodservice, so this is an exciting feature," says Mary Kate Harrison, Ph.D., general manager of SNS. One of the building's larger features, the culinary kitchen, supports district schools with smaller enrollments — those ● Owner: Hillsborough County Public Schools ● Superintendent: Jeff Eakins ● General Manager of Student Nutrition Services: Mary Kate Harrison, Ph.D. ● Architect and Interior Design: Rowe Architects, Tampa, Fla.; Rick Rowe, AIA, president; Steve Williams, AIA, project manager ● Foodservice Design Consultant: Mackesey and Associates LLC, Chicago; Paul A. Mackesey, principal and senior consultant; Bob Feiler, senior project manager ● General Construction Contractor: The Williams Co., Tampa, Fla. KEY PLAYERS An employee prepares baked goods at the center. The chef demonstration kitchen offers views of chefs at work.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JAN 2019