In this episode, Chef Robert Simmelink, Director of Culinary Services of Ignite Foodservice Solutions, discusses the importance of right school food service equipment and the benefits of test kitchens. He emphasizes choosing automation wisely and considering the hidden costs of only focusing on the price tag, especially with the availability of grants and rebates. Chef Robert shares a success story of implementing a cook-chill kitchen. And he advises school administrators to involve all stakeholders in decision-making and to research equipment options. Go to ignitefoodservice.com/ to explore Ignite Foodservice Solutions’ service area and see how they can help your equipment game.

Takeaways

• Test kitchens help schools choose the right equipment, like test-driving a car before you buy.

• Plan for equipment replacements to stay ahead of needs.

• Cheaper equipment may bring hidden costs like inefficiency and maintenance issues.

• The right equipment can expand menu options.

• Research and gather feedback from other schools when selecting equipment.

Summary

In this episode, I chat with customer experience guru Barbara Khozam. She underlines how top leadership sets the tone for exceptional guest (student) experiences within a school. We talked about the importance of clear customer service processes and the positive outcomes of acknowledging and rewarding team members. Barbara offers insights on handling emotions in high-pressure scenarios and highlights why guest feedback can drive improvement and growth!

Reach Barbara at: https://barbarakhozam.com/

Takeaways:

• - Acknowledging and rewarding team members for their positive contributions is crucial in fostering a welcoming guest experience.

• - Nonverbal cues and body language significantly influence guest experience.

• - Leveraging real-time guest feedback technology can enhance the student experience.

• - Practicing kindness and showing respect are fundamental in shaping a positive student experience.

In this episode, Joshua chats with Scott Reitano, Principal of Reitano Design Group, discussing school food service design. Scott shares design basics, stressing how crucial it is to involve a food service design team early on, finding the right balance between front and back of the house design, and the tech influence. He also perfectly underscores why the foodservice space is essential to supporting the mission of education and students' well-being. To learn more about Scott and Reitano Design Group visit reitanodesigngroup.com. Or connect with Scott on Linkedin at linkedin.com/in/scott-reitano-22a1768/.

Takeaways

• Why teaming up with a foodservice design group is a plus for collaborating with general building architects.

• Balancing the design between the front and back of the house ensures practical spaces for food prep and service.

• The foodservice space is essential to supporting the mission of education and students' well-being.