Keeping your kitchen’s equipment up to date is important for efficiency and introducing new preparation methods like scratch or speed-scratch cooking.
“Heavy Metal” previews the upcoming revision of the 2009 Facility Design and Equipment Purchasing for School Nutrition Programs manual published by the Institute of Child Nutrition to reflect changes and new developments in the school nutrition foodservice segment. This SN Plus article includes top tips for equipment purchasing from two school nutrition leaders, Chef Cyndie Story and Dr. Beverly Girard, and can serve as your guide to updating your facility’s equipment to take your programs to the next level.
