K-12 kitchens focused on semi-scratch and scratch cooking can gain several advantages, including greater control over ingredients and the ability to provide menu items with more fresh fruits and vegetables. But with these advantages comes the need to pay increased attention to food safety.
When Michael Porreca bought Adrian’s Pizza Thompson Run Road, one of four independently owned franchises in the Pittsburgh area, little did he know that it would come with a bit of history. Equipment history, that is. He purchased the Thompson Run Road location in November 2022 only to learn it was home to a Hobart planetary mixer built in 1928 — and it still worked.
Variety and freshness. These are the foundation of the meal program at Hartford Union High School (HUHS), where the kitchen staff prioritizes offering students multiple choices for both breakfast and lunch. With 70% of the school’s 1,300 students participating in the program, that means staff pays close attention to what students like and experiment with school menu options.
