With time and staff at a premium in most K-12 kitchens, it’s important to look for ways to expedite food preparation for school cafeterias. While it may be tempting to turn to pre-processed packaged food as a solution, it can lack in quality and is often more expensive in the long-term.
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Employee training and development is an important part of any independent restaurant — but it’s not always easy for chefs and owners to make it a priority. Keeping up with a fast-paced kitchen, managing business logistics and striving to meet customer expectations can become time-consuming, leaving few hours in the day to focus on extras.
By Pat Miller, territory sales manager, Hobart Food Equipment Group
Food processors have become more popular pieces of equipment in K-12 kitchens, with some schools citing they utilize them for more than 50% of their chopping, dicing and grating needs. This places the equipment second in use only to convention ovens.