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.
Whether you’re installing your first commercial dishwasher, or updating one that’s at the end of its service life, there are many benefits to investing in a new dishmachine for your K-12 foodservice operation. New dishmachines use less water, energy and chemicals than older models, and using a commercial dishwasher instead of a three-compartment sink can cut water use by almost 70% and labor time...
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.
