At Innovate, we believe the traditional ‘one-size-fits-all’ menu is misguided. Catering in schools has to accommodate a wide range of customers: from slight 11-year olds to strapping 18-year old rugby players. Many schools also have pupils from diverse ethnic and socio-economic backgrounds.
There has to be greater choice, better quality and improved availability – and involvement of students in the entire process. We believe that you cannot serve 1,000 students in the average 20-60 minute break if you expect them to queue with a tray, from only one or two service points.
Every single step in the operation needs to be re-engineered to ensure students can quickly access the wide range of food choices, housed in a modern and engaging environment that they will enjoy using every day.
Therefore, if you are planning to review your food offering and catering facilities, it is critical to consider all aspects: creating a welcoming environment that students will frequent, reconfigure kitchen equipment to ensure seamless food preparation, create multiple food stations and self-service points, introduce creative and healthy food options, as well as efficient till and cashless systems to effect high throughput.
By implementing the changes outlined above, we double or treble meal uptake, leading to students eating healthier meals more often, which is ultimately our main objective.
