K-12 school kitchen design is shifting toward dining spaces that feel more like college cafeterias, with greater menu variety and more made-to-order food, according to Eric Goodrich, a principal partner at Minneapolis-based foodservice design and consulting firm Rippe Associates. He said high school principals and administrators are seeking the look and feel of collegiate dining, while today’s middle schools resemble the high schools of yesterday. Technology, sustainability and efficiency are also shaping designs as labor and square footage remain at a premium.
Flexible serving lines
Goodrich said operators want flexibility on serving lines, including hot and cold convertible wells and food shields that can switch from full-service to self-serve. An entree might be served by staff while toppings or accompaniments are self-serve, and tilting protective shields can support either position to improve speed of service. A full-service station can also be converted quickly to self-service when a meal period is understaffed.
Digital menus and student flow
Digital menu boards give operators room to develop menus and make changes on the fly, Goodrich said. Operators want to show the menu as it changes at every serving station. He added that the more informed students are before they enter, the quicker their experience and the faster throughput. He also sees greater awareness of what neurodivergent students need, and well-labeled items help them make decisions quickly.
Multitasking equipment
Limited space and staff make multitasking foodservice equipment crucial. 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 helps support a cook-chill program, he said, while 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 because they can replace two or three pieces of equipment and help with consistency, Goodrich said. Operators can preprogram items, such as a chicken patty setting, so staff do not have to monitor a timer or verify temperature. The self-cleaning option is a timesaver, and the ability to add humidity or moisture supports yield by helping avoid drying out product.
Sustainability and two-handed work
Kitchen design can also support current and future sustainability goals. Goodrich said districts are using fewer disposals and showing more interest in composting programs. He is seeing more equipment that reduces packaging waste, such as milk-dispensing systems. In some designs, milk is kept in the walk-in and runs almost like beer lines from the back of the house to the front, making it easier for staff.
Equipping kitchens for two-handed work is another efficiency practice. Goodrich said recirculating trough systems are becoming more common because staff can scrape trays with two hands instead of holding a spray rinse in one hand and spraying each tray down. Reducing steps and allowing two-handed work can almost double speed, he said.
Finishes and open kitchens
School kitchens are also being designed to make students feel comfortable and welcome. Goodrich sees demand for higher-end finishes and a more homey feel, with less of an institutional look dominated by stainless steel. Stone countertops and tray slides, serving lines with tile fronts and sufficient display lighting are high-impact choices.
With space limited, operators are more open to open kitchen designs than in the past, Goodrich said. The old approach separated the serving area and kitchen with a wall; eliminating that wall can help create the desired student experience and pick up square footage.
RATIONAL is offering K-12 operators that add iCombi units a free additional year on the warranty. The program, launched in August, covers the iCombi Pro and iCombi Classic and extends the standard two-year warranty by 12 months at no charge to the school or district, according to the company.