Purchasing foodservice equipment for any type of operation has its challenges and nuances — and schools are no exception. There are many opinions and perspectives to keep in mind. What the school board values, isn’t always aligned with what purchasing managers, foodservice directors, school nutritionists, culinary directors and other foodservice staff believe should be prioritized. Purchasing for an individual school can be wildly different than purchasing for multiple schools, an entire district or even an offsite production facility. There are so many variables to consider.
That said, a large number of K-12 schools are up against many of the same hurdles. From vendor challenges to tight budgets, labor costs, waste, equipment availability, compliance headaches, inefficiencies and profitability, there are common issues that all K-12 foodservice professionals need to keep in mind when making an equipment investment.
In this guide, we suggest a few popular foodservice equipment types for K-12 schools, but we also delve into the most pressing K-12 foodservice issues of today. Ready to dive in and explore the many purchasing considerations, tips, tricks, challenges and solutions? Check out our guide today!
