K-12 school kitchen design is moving toward greater flexibility, efficiency and a more collegiate or home-like dining experience, according to Eric Goodrich, a principal partner at Minneapolis-based foodservice design and consulting firm Rippe Associates. He says high school principals and administrators are trying to capture the look and feel of collegiate dining, while middle schools today resemble the high schools of yesterday, with more variety and more made-to-order items. Technology, sustainability and the need for efficiency are also shaping projects as labor and square footage remain at a premium.
Flexible serving and informed students
Goodrich says operators want flexibility on serving lines, including hot and cold convertible wells and food shields that can switch from full-service to self-serve. A station might have staff serving the entree while toppings or accompaniments are self-serve, and tilting protective shields can support either position to improve speed of service. The same setup can let an operator convert a full-service station to self-service when a meal period is understaffed.
Digital menu boards add another layer of flexibility by allowing menus to change at each serving station. Goodrich says students who are better informed before they enter the line can move through more quickly, improving throughput. He also notes greater awareness of what neurodivergent students need, and says well-labeled items can help them make decisions quickly.
Equipment that multitasks
Limited space and staff make multifunctional foodservice equipment important. Goodrich describes a push for as much multifunctional equipment as possible to get the most capacity per square foot. Combi ovens have been popular in K-12 for some time, and he says more districts are moving toward blast chilling. RATIONAL's iCombi Pro, for example, helps support a cook-chill program, and Goodrich says the RATIONAL iVario is extremely popular. The iVario comes in several models; all can replace frying pans, deep fryers and stoves, while larger models can also replace kettles and tilt skillets.
Combi ovens remain a desired choice because they can replace two or three pieces of equipment, Goodrich says, and because they help with consistency. Operators can preprogram settings for items such as chicken patties, reducing the need to monitor a timer or temperature manually. He also cites self-cleaning options as a time saver and says the ability to add humidity or moisture can improve yields by helping prevent product from drying out.
Sustainability and two-handed work
Kitchen design can also support current and future sustainability goals. Goodrich says districts are using fewer disposals and showing more interest in composting programs. He also sees more adoption of equipment that reduces packaging waste, such as milk-dispensing systems. In some designs, milk is stored in the walk-in and runs almost like beer lines from the back of the house to the front, making it easier for staff.
Designing for two-handed work is another efficiency practice. Goodrich says more recirculating trough systems allow staff to scrape trays with two hands instead of holding a spray rinse in one hand and spraying each tray. Reducing steps and allowing people to work with both hands, he says, can feel almost like doubling their speed.
A less institutional experience
Goodrich says there is demand for higher-end finishes and a more homey feel, with less of the institutional look created by stainless steel everywhere. Stone countertops and tray slides, serving lines with tile fronts and sufficient display lighting are high-impact choices. Operators are also more open to open kitchen designs than in the past, when a wall separated the serving area from the kitchen. Removing that wall can help create the desired student experience and pick up square footage.
RATIONAL says K-12 operators that add iCombi units can receive a free additional year of warranty coverage. The program, launched in August, includes the iCombi Pro and iCombi Classic models and extends the standard two-year warranty by 12 months at no charge to the school or district.