Ask an Expert: A Q&A with Lea Ann Riley on the Future of K12 Foodservice Equipment
New Age Industrial Corp Inc.
New Age Industrial extrudes and fabricates aluminum products for Foodservice, Supermarket and Material Handling.
K12 foodservice is constantly evolving! Today’s directors are at the forefront of innovation, focusing on providing students with healthy, delicious meals that fuel their learning and development. You constantly strive to balance nutrition with efficiency and safety in often challenging environments – tight budgets, limited space, and staffing constraints.
“It’s my absolute favorite segment and favorite customers – they are my friends!” says Lea Ann Riley, a K12 specialist at Hansen Group, a manufacturer’s representative for New Age Industrial. Lea Ann has spent over four years working directly with K12 foodservice directors and understands the unique challenges they face. In this Q&A, Lea Ann shares her insights on the future of K12 foodservice equipment, exploring trends, addressing common challenges, and offering tips to help you optimize your kitchens.
What Are the Top Trends in K12 Foodservice Equipment for 2024?
“There are quite a few trends right now,” says Lea Ann. “A big focus is on energy efficiency and ventless equipment, as well as equipment with connectivity that can talk to other pieces of equipment in the kitchen.” Energy-efficient equipment helps schools save on utility costs, while ventless options eliminate the need for expensive hood systems, freeing up valuable space in kitchens. Connectivity allows directors to monitor equipment performance and identify potential issues before they become problems and helps battle staff shortages.
What Are the Major Challenges Facing K12 Foodservice Directors Today?
Budget constraints are a top concern for K12 foodservice directors. “During covid everyone was purchasing whatever they had to in order to make things work,” says Lea Ann. “Now they are able to use that equipment in their kitchens, but in a more versatile way.” This creative repurposing of existing equipment is a hallmark of successful K12 foodservice operations. She continued, “Bun pan racks, for example, can be used not just for storage, but also for transporting meals and even serving in classrooms.”
How Can Manufacturers Can Help Schools Address These Challenges?
Manufacturers can play a vital role in helping schools address these challenges,” says Lea Ann. One way is by providing user-friendly equipment. “The easier the better,” she says. Equipment that’s intuitive to operate and clean reduces training time for new staff and allows existing staff to focus on other tasks, improving overall efficiency. Educational resources are another valuable offering. “Educational workshops and virtual events can help directors learn about new equipment and best practices,” says Lea Ann. These resources can empower directors to make informed decisions about equipment purchases and optimize their kitchens for success.
What are Some Innovative Foodservice Equipment Features That Will Improve Efficiency in K12 Kitchens?
Lea Ann also emphasizes several equipment features that boost efficiency and safety. “Modular and multi-purpose units are key right now,” she says. “The more you can do with one unit, the better, especially in limited spaces.” Imagine a single unit that combines prep space, storage, and even serving functionality!
Sheet pan racks, Lea Ann’s favorite “workhorse,” offer versatility for everything from prepping to serving. Don’t forget about drying solutions – proper drying is essential for preventing foodborne illness. Look for efficient and easy-to-maintain drying racks.
Finally, Lea Ann highlights the value of customization: “We all know that every kitchen is different,” she says. The ability to tailor equipment to your specific needs, whether it’s adding wheels for mobility or adjusting shelf heights, can significantly improve workflow.
By incorporating these innovative features, you can create a more efficient and safer kitchen for your students:
How Important is Durability When it Comes to Kitchen Equipment for K12 Schools?
With limited budgets and staffing challenges, K12 foodservice directors need equipment that is built to last and easy to maintain. “Durability is one of THE most important components when people are looking to make decisions to purchase equipment,” says Lea Ann. “When purchasing new equipment, the expectation is that it will last for a very long time.” Easy-to-clean features and user-friendly designs can also help streamline workflows and reduce training time for new staff members.
Look for features that make cleaning and maintenance easier, such as:
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What Exciting New Technologies or Advancements Do You See Emerging In the School Nutrition Market?
The future of K12 foodservice is brimming with technology! Lea Ann highlights “connectivity and monitoring,” where equipment talks to each other, providing real-time data for better decision-making. Recipe management systems are also gaining traction, ensuring consistent meal preparation across the district. These advancements promise a more efficient and data-driven approach to K12 school kitchens.
What Impact Will These Technologies & Advancements Have on The Industry?
The impact of these advancements is undeniable. “The easier the better,” says Lea Ann, and these technologies deliver just that. Increased efficiency is a major benefit. Streamlined workflows and real-time data allow directors to optimize processes and potentially reduce labor costs.
Improved consistency is another win. Recipe management systems ensure all schools are preparing meals the same way, leading to consistent quality for students across the district. Perhaps most importantly, these advancements offer greater flexibility. “Technology allows schools to adapt to staffing shortages and changing needs,” says Lea Ann. With real-time monitoring and data-driven insights, directors can adjust meal prep or identify areas for improvement, ensuring a smooth operation even with staffing challenges.
Overall, these advancements point to a brighter future for K12 foodservice, with increased efficiency, improved consistency, and greater flexibility for directors to navigate the ever-changing school environment.
What is Your Advice for K12 Foodservice Directors Looking to Invest in New Equipment?
Lea Ann leaves K12 foodservice directors with valuable advice for optimizing their kitchens. She emphasizes prioritizing efficiency and multifunctionality. “Look at all of your options and choose equipment that will increase efficiency while maximizing output in your kitchens,” she says. Think modular units that combine prep space, storage, and even serving functionality, or versatile sheet pan racks that can be used throughout the entire food prep process.
Durability is another key consideration. “Invest in equipment that will last for a very long time,” says Lea Ann. High-quality equipment minimizes the need for frequent replacements, saving money in the long run.
Finally, don’t underestimate the value of customization. “The ability to customize – the flexibility to create custom products – is not just a here is the catalog what you see is what you get,” says Lea Ann. Look for manufacturers who can tailor equipment to your specific needs and space limitations, ensuring a perfect fit for your unique kitchen environment.
By following these tips, K12 foodservice directors can make informed equipment choices that promote efficiency, durability, and a successful foodservice operation for their schools:
Lea Ann Riley’s New Age Industrial Top 5 Foodservice Equipment List for K12 School Kitchens
We couldn’t let Lea Ann go without asking her about her favorite products from New Age Industrial that can truly make a difference in K12 foodservice operations. Here’s her top 5 list to elevate your school kitchens:
Topping the list are share carts and breakfast carts. These colorful and engaging mobile units can be strategically placed throughout the school to encourage student participation in breakfast programs, ensuring they start their day fueled for learning. Can racks and sheet pan racks are another must-have according to Lea Ann. Their versatility makes them workhorses in any K12 kitchen, perfect for storage, prepping, transporting, and even serving.
For improved efficiency and safety, Lea Ann highlights the value of scrap and stack carts. These eliminate the need for multiple pieces of equipment, allowing for a streamlined workflow and reducing the risk of injuries from heavy lifting. Finally, Lea Ann emphasizes the unique advantage of New Age Industrial’s ability to provide customizable equipment. This allows schools to address specific needs and space limitations, ensuring a perfect fit for their kitchen environment.
By understanding the latest trends and challenges in K12 foodservice equipment, schools can make informed decisions that will improve efficiency, safety, and the overall dining experience for students.
New Age Industrial offers a wide range of K12-specific equipment, including Lea Ann’s favorites – share carts, breakfast carts, can racks, sheet pan racks, and space-saving, customizable solutions. Visit their website at New Age Industrial to explore their product catalog and find a representative who can help you create a customized solution for your unique K12 foodservice needs. Remember, investing in high-quality, efficient equipment from New Age Industrial is an investment in the future of your school nutrition program, ensuring it can continue to nourish and empower students for years to come.