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1 st Annual Foodservice Equipment Summit New for 2025, a new educational opportunity was created geared toward the equipment managers in our member districts. Hosted in Sheboygan, Wisconsin, this training focused on the concept that the right equipment can produce better food, provide safer work conditions, save time, and increase participation in K12 with food that looks, smells, and tastes fabulous. Highlights of the training included: • Classroom instruction • Factory tour • Sheboygan Falls Middle School Cafeteria visit • Farm-to-table dinner • Hands-on experience with various kitchen equipment
After completing the training, participants can: Apply the concept of total cost of ownership to equipment purchases, understanding there is more to the cost of the equipment than the original purchase price. This includes small and large equipment.
Have a better understanding of identifying the exact needs and types of sneeze guards for your facilities.
Demonstrate a working knowledge of Induction and a better understanding of the benefits of induction technology. More thoroughly understand new technologies and designs in hot and cold food holding and how the innovations can help service efficiency, service times and food safety in their school.
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