CKC Good Food has learned a lot about kitchen design and equipment in our 30 years spent in many schools’ kitchens as well as our own central commissary. With the help of kitchen design consultant Culinex, we learned even more during the build out of our new production facility in 2021.
If your school is about to embark on a new kitchen facility or a remodel, you can learn from our experience. In the video below, CKC Good Food Founder and CEO Nancy Close and CKC’s Facilities Manager Dave Kayoum suggest:
- Tailoring your kitchen facilities and equipment to the population you serve. Many schools serve 400-800 students from kitchens that could accommodate meal preparation for 5,000, resulting in unused oven and cold storage capacity.
- Thoroughly understanding the flow of your kitchen operations before creating a blueprint. Improper planning, starting with the initial footprint of the kitchen, leads to inefficient processes later. PRO TIP: Incorporate ample dry storage into your kitchen design to accommodate bulk deliveries of dry goods and commodity foods.
- Gaining input from food service staff early and often for ways to make the end design even better. No one knows better than food service professionals – whether your own staff or a food service management company – how daily operations flow and what equipment is needed. They know the best placement for refrigerators, work tables, ovens and storage to speed food preparation and clean up. Involve them in the design process and the selection of equipment.
- Hiring contractors/vendors who are familiar with school meal programs and the associated guidelines and constraints.
- Creating a comprehensive, well-thought-out plan and following it to a “T.”
- Making sure your RFP for contractors is meticulous in scope and responsibilities.
- Learning about the many types of equipment available and choosing what will best meet your needs. Equipment is so advanced today that you may be able to cook more food with less equipment. Explore your options. (Video: Tutorial on helpful kitchen equipment.)
Existing grant programs from the USDA, the School Nutrition Foundation and private funders can help schools upgrade their kitchens.
If your school is going to invest handsomely in new facilities or equipment, you want to make sure the upgrades are appropriate for your school and your nutrition program. Contact Nancy Close or Dave Kayoum at CKC Good Food (651.453.1136) if you’d like to discuss your equipment needs or kitchen facilities.