While budgetary concerns are something most schools deal with on an annual basis, it's something that can be prepared and accounted for. Throw in a pandemic that lasts for multiple school years, and you can throw most of that preparation out the window. School budgets have never been tighter, and schools are looking to save on costs more than ever before.
Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?
School cafeterias aren't what they used to be. These days, there's a major push to bring nutritious food to every child in America's K-12 school systems, but with these efforts, there is the daunting task of keeping costs to a minimum and serving food that kids will eat -- all at the same time.
In foodservice, peace of mind is rare. Each day brings a unique challenge. For foodservice operators relying on a wide range of equipment, there’s always a thought in the back of their minds that today is the day something stops working. When a refrigeration system goes down, it can send ripples throughout the operation. That’s not the case when redundancy is built into a refrigeration system.
How can we get more students to eat healthier lunches at a lower cost?
In a nutshell, that's the main challenge every school nutrition director faces every fall when school resumes. When you dissect this question, though, it breaks down into three main points: student participation, higher nutritional value and cost. They are all interconnected.
Planning for the school year can be a stressful time for school administrators. From textbook orders to school nutrition upgrades, it’s important to invest in long-term solutions that benefit both students and staff alike. For administrators opening a new school or building, it can seem even more daunting to fulfill all the equipment needs, from the classroom to the cafeteria.
The new school year is a time for fresh beginnings. For students, that means new school clothes, a new backpack, and a shiny new lunchbox. For school directors, that often means selecting new school foodservice equipment for the cafeteria. While it may not cause the same stress as a 3rd grader deciding what superhero shirt to wear on the first day, choosing foodservice equipment is a taxing experience for administrators. Especially for those who don’t have the information to make an educated decision.
With rising student populations and tighter budgets, schools are tasked with finding ways to save money while improving the well-being of students. One way for school administrators to improve on the economic, educational, and environmental aspects of their school is through energy efficiency. It’s never been more important to be energy-efficient than it is right now. And where better to teach how to save energy than in schools?