When running a school's food and beverage program, it's imperative to have the best equipment on hand to provide the benefits that all school nutrition directors are looking to create. Fortunately, school cafeteria equipment has come a long way in the past few years, and it's allowing these directors to do a lot more within a limited budget.
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Combi ovens can be viewed as one of the most versatile pieces of foodservice equipment in any commercial or institutional kitchen. In school cafeteriaswhere labor challenges are so pronounced, combi ovens can be even more beneficial. Why? Let's take a closer look at the five reasons why school nutrition directors should consider using a combi oven.
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If you're John Belushi in the movie Animal House, you're likely piling plate after plate onto your cafeteria tray, only to throw out half of it away when you drop your tray on the conveyor belt after you're done. The reality is tray service can be quite costly for many reasons, and moving away from it will require more than just ditching the trays. But before we get into how to adapt tray-less cafeteria service, it's first important to understand why it can be beneficial from both financial and logistical standpoints.
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The last year has shown just how resilient school nutrition professionals can be. As feeding our children and students is arguably the most important function of foodservice, directors have faced challenge after challenge, and they've overcome those challenges across districts in Maryland and Virginia.
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This year, school lunch foodservice workers and directors have had some major obstacles to overcome. We recently read a statistic that a local school district in Virginia had distributed over 15 million lunches to the community over the past year. That number is humbling to us and truly immeasurable, because we know all the hard work and dedication that goes into this industry.
