At the School Nutrition Association (SNA) 2008 Annual National Conference, leading foodservice operators gathered to discuss their perspectives on the school foodservice Dream Kitchen. They shared their experiences, ideas and challenges. Sustainable equipment, properly trained employees, and shelf-stable foods were some of the key components mentioned that operators need in order to meet the expectations of students.
A roundtable discussion was held at the SNA 2008 conference which consisted of leading foodservice operators. They shared their past experiences, compared stories, and discussed what kids really want. This study reveals:
- The keen insights of foodservice directors and what they think about kitchen design
- Primary menu trends affecting equipment purchases
- The administrative roadblocks that stand in the way of purchasing equipment