School Foodservice Faces New Realities

Philip Bean, president of Foodservice Design Associates (a division of RealFood), talks about how distributed dining and the transition to commissary-like models are two ways that are pointing to, from a design perspective, the need for school kitchens to create a more versatile model that allows easy reconfiguration and adaptation to the production mode in demand at the time.
School Foodservice Faces New Realities

updated: 3 months ago