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.

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● ● ● ● ● ● ● ● ● ● ● ● ● 78 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 serving fewer than 500 students. The district is converting the kitchens at these schools from conven- tional operations to finishing kitchens. The rollout plan continuously converts small groups of kitchens and will be complete by the end of 2019. At the individual schools, the finishing kitchens receive bulk meal components that staff can rethermalize, assemble and place on a serving line. "We're trying to make the schools with finishing kitchens more efficient and operate with fewer staff members," Harrison says. "Some of the finishing kitchens' staff responsibilities, such as ordering and keeping production records, have been transferred to the culinary kitchen's staff. We want staff at the finishing kitchens to focus more on nutrition education and customer service." In addition, the culinary kitchen will provide ready- to-serve meals to other sites that have no kitchens, such as charter schools, Boys & Girls Clubs of America and YMCA sites. During the summer, the culinary kitchen supports a variety of summer feeding pro- grams in the community. The schools with no kitchens receive hot ready- to-service menu items in bulk pans that staff place directly on serving lines. "It isn't practical to run a full-service kitchen at each of these small- er schools," Harrison adds. "With the cost and availabil- ● Hillsborough County Public Schools: 230 schools; 215,000 students ● Student Nutrition Services: Total student lunches served in the 2017–18 school year: 20,626,041; total student breakfasts served: 12,892,550; total student dinners served: 1,379,296; total summer meals served: 489,143. Free and reduced-price eligible students: 62.3% ● Center for Nutrition and Culinary Services Opened: Summer 2017 ● Scope of Project: A culinary center that consolidates all student nutrition opera- tions under one roof. ● Size: 44,523 sq. ft., including: administrative/ office space, 18,555 sq. ft.; administrative warehouse, 3,232 sq. ft.; production kitchen, 9,860 sq. ft.; refrigerated storage, 1,096 sq. ft.; bakery production, 750 sq. ft.; and event cen- ter, 11,030 sq. ft. (includes large conference room, culinary demo and training area, three multipurpose rooms and ancillary spaces). The Silo Eatery cafe, 1,740 sq. ft. ● Seats: Ballroom seats 220 people; 4 training rooms seat an additional 170 people; The Silo Eatery contains 20 indoor and 20 outdoor seats. ● School Nutrition Services Annual Budget: $143 million ● Cost of Meal for Full-Pay Students: $2.25 for elementary students and $2.75 for middle and high school students. Every student receives free breakfast; reduced- price students receive a free lunch by the district, waiving the reduced eligibility cost of 40 cents per lunch. ● Center Hours: 7 a.m. to 4:30 p.m., Monday–Friday; event center hours vary based on scheduled events ● Menu Specialties: Breakfast: breakfast breads, chicken/sausage biscuits, blueberry pancakes, yogurt parfaits, breakfast bur- ritos/tacos. Lunch: tacos, Tuscan chicken pasta, rosemary garlic roasted chicken, Cuban quesadilla, teriyaki chicken with lo mein noodles ● Staff: Nutrition department, includes 2,000 employees in 265 sites; Center for Nutrition and Culinary Services, 85 employees ● Equipment Investment: $1.2 million for 95 percent new equipment ● Website: FACTS OF NOTE ON-SITE PROFILE Core Catering, the district's branded catering service, provides menu items for the center's catered events as well as off- premises events.

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