K-12 school kitchen design is increasingly borrowing from higher education and commercial dining, with administrators seeking more variety, made-to-order options and a less institutional feel, according to Eric Goodrich, a principal partner at Minneapolis-based foodservice design and consulting firm Rippe Associates.
Goodrich said high school principals and administrators are trying to capture the look and feel of collegiate dining, while middle school foodservice today resembles high school operations of the past. Technology, sustainability and efficiency are also shaping designs as schools cope with labor and square-footage constraints.
Flexible serving lines
Goodrich said flexible serving lines are a priority. Hot and cold convertible wells and food shields that switch from full-service to self-service let operators adjust quickly. An entree may be served by staff while toppings are self-serve, and tilting shields can support either mode to improve speed of service. When a meal period is understaffed, a full-service station can be converted to self-service.
Digital menu boards give operators flexibility to show menu changes at each serving station. Goodrich said students who are better informed before they enter the line may move through faster, improving throughput. He also noted growing awareness of neurodivergent students and said well-labeled items help them make decisions quickly.
Multitasking equipment
Limited space and staff make multitasking foodservice equipment important. Goodrich described a push for as much multifunctional equipment as possible to get the most horsepower per square foot. Combi ovens have been popular in K-12 for some time, and he said more districts are moving toward blast chilling. RATIONAL’s iCombi Pro supports a cook-chill program, and Goodrich said the RATIONAL iVario is extremely popular. The cooking system comes in several models that can replace frying pans, deep fryers and stoves; larger models can also replace kettles and tilt skillets.
Combi ovens remain a desired choice. Goodrich said operators appreciate replacing two or three pieces of equipment with one, and the equipment helps with consistency. Items can be preprogrammed, so staff can press a button rather than monitor a timer and temperature. Self-cleaning saves time, while added humidity can improve yields by helping prevent product from drying out.
Sustainability and ergonomics
Sustainability goals are affecting kitchen design. Goodrich said districts are using fewer disposals and showing more interest in composting. 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.
Ergonomics also matter. Goodrich said recirculating trough systems are appearing more often because they allow staff to scrape trays with two hands instead of holding a spray rinse in one hand. Reducing steps and enabling two-handed work can almost double speed, he said.
Warmer, more open spaces
The best school kitchens also aim to make students comfortable. Goodrich said there is demand for higher-end finishes and a homier feel, with less stainless steel everywhere. Stone countertops and tray slides, tile fronts on serving lines and sufficient display lighting are high-impact choices.
Operators facing limited space are more open to open kitchen designs than in the past, Goodrich said. Removing a wall between the kitchen and serving line can help create the desired student experience and recover square footage.
RATIONAL said K-12 operators that add its iCombi Pro or iCombi Classic units can receive a free additional year of warranty. The program, launched in August, extends the standard two-year warranty by 12 months at no charge to the school or district.