January 7, 2013—When it comes to equipment, on a daily basis, school nutrition operators rely on machines and devices that are efficient and hard-working, but what aspects of the bigger equipment picture also are important to consider? The January issue of School Nutrition, SNA’s award-winning flagship publication, explores the equipment-related topics that should be top of mind for school nutrition professionals. The issue also details the types of vegetables that must be served on a weekly basis as part of the dark green vegetables requirement of the new meal pattern regulation.
The top procurement goals of the equipment vendor are quite different from those of the school nutrition operator. But that doesn’t mean they have to be at odds! Learn how vendors and operators can find common ground in the equipment procurement process in “The Buying Game.” Bonus Web Content: Curious about how equipment manufacturers train their reps to sell effectively to the K-12 school nutrition market? Find out in exclusive online content, and hear reflections from several operators on the different experiences they have purchasing replacement pieces versus equipping a brand-new facility.
While school kitchens today look nothing like those predicted in Sixties-era science fiction, basic kitchen equipment technology has evolved over the years. Take a journey of equipment through the ages in “Hot & Cold.”
Is your operation equipped for the challenge of surviving a much-needed, but possibly ill-timed, kitchen or cafeteria renovation? School nutrition colleagues who have undergone such renovations offer insight and wisdom that just might save you some time—and money—in “In the Wake of the Wrecking Ball.”
“Bein’ Green” decodes which dark green vegetables are acceptable under the new meal pattern regulation and offers some suggestions for kid-friendly menu options. Bonus Web Content: Don’t miss additional recipe selections available as online-only content.
School Nutrition–January 2013
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