A packed-to-the-gills restaurant during dinner rush doesn’t hold a candle to the hustle and bustle — both in and out of the kitchen — of a middle school cafeteria during the lunch hour.
While most restaurants have a leisurely dining room turnover, hundreds of students are cycled through the lunch line and sent out the door with full bellies every thirty minutes in a cafeteria setting. This presents a challenge not only for the front of the house cafeteria staff, but also requires a pretreatment plan that can go with the flow … literally.
School cafeterias feed hundreds — maybe even thousands — of children over a very short period of time. Sometimes, even twice a day. Every aspect of the operation, from the staff to the grease interceptor, needs to run like a well-oiled machine. One clog, one overflow or glitch could shut down the kitchen in an instant.
But there are solutions.