Foodservice Equipment & Supplies

JUN 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 JUNE 2019 MARKET SPOTLIGHT you put produce rst and make the presentation pop at an elementary school level, kids will eat these items and ll up their trays; in other words, if you give them better choices up front, they'll make better decisions." And in this era of fast-casual food- service, older students seek higher- quality, more customized meals. "Today's high school students have grown up with Subway, Chipotle and Starbucks, so they want access to food that is made and delivered in a way that has a brand experience they trust," says Saccaro. "It is about ingredient quality, merchandising and the story behind the food, including where it comes from and how it's made." Today's school foodservice pro- grams are address- ing students' dining preferences and also accommodating more dietary restrictions and allergens. "With assemble-to-order production, students can make choices to deal with dietary or allergy restrictions as well as ingredient preferences," says Saccaro. Lindsey Hill, RD, director of nutrition services at South Madison Community School Corp. in Pendleton, Ind., says foodservice at the district's six schools is a work in progress, with the exception of its high school, Pendleton Heights High. Two years ago, the district mas- sively overhauled the high school's 1960s servery, going from a traditional layout that struggled to accommodate students efciently to a more mod- ernized design with greatly expanded menu options. These include a fresh produce station, grilled items, comfort foods like barbecue pulled pork sand- wiches, a rotating made-to-order sta- tion, global foods and Italian favorites. "Prior to the renovation, we didn't have enough serving stations, and the Œow created bottlenecks," says Hill. "We couldn't do meal customization on the lines, and we also had limited merchan- dising space for fruits and vegetables." The school, which has 1,451 stu- dents, doubled the size of its serving area, going from 3 serving lines to 5 serving stations and adding six sepa- rate cashiers. It also added a secondary location for fresh grab-and-go foods as well as an area for full-service coffee and bakery items that's open for break- fast, lunch and after school. Stevenson High School in Lincolnshire, Ill., also was contending with a 1960s traditional cafeteria setup when it began a two-phase renovation almost three years ago. Foodservice transactions reach 5,000 a day from The servery at Pendleton Heights High School eciently accommodates high volumes. Nearly 100,000 schools/institutions serve school lunches to 30 million students each day, according to National School Lunch Program data. The breakdown: O20 million free lunches O8 million full-price lunches O2 million reduced-price lunches (student pays $0.40) Source:USDA FY 2017 preliminary data National School Lunch Program Average Daily Participation

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