Foodservice Equipment & Supplies

JUN 2017

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 65 of 107

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. 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. 800-222-4393 C O O K | H O L D | T R A N S P O R T | S E R V E | R E F R I G E R A T I O N | B A R S Heated Holding Retherm Ovens Refrigeration It's All About You 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. SPONSORED CONTENT

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUN 2017