Our foodservice designs align with applicable health and safety codes, accessibility requirements, and USDA guidelines for K–12 environments, as well as standards commonly required for higher education facilities.

Educational facilities require durable, high-capacity, and code-compliant foodservice equipment that can support consistent meal production, tight schedules, and long service life. Equipment selection varies by K–12 schools versus universities, but most facilities include cooking equipment, refrigeration and cold storage, food prep equipment, serving tools, warewashing and sanitation, and storage and support equipment.

Food safety and allergen control are critical in educational foodservice environments. Our kitchen designs support safe food handling and allergen management through proper layout, workflow separation, and equipment selection.

We incorporate dedicated prep areas where required, clear traffic flow between raw and finished foods, appropriate cold and hot holding, and sanitation stations that support effective cleaning practices. Equipment and finishes are selected to meet applicable health codes and food safety standards, helping schools and universities reduce cross-contact risks and maintain safe, compliant operations.

We create layouts that optimize traffic flow, serving lines, and back-of-house workflow to reduce congestion during peak periods. We analyze each schools' specific needs individually to design the optimal space for their students and faculty.

Educational institutions require flexible, high-volume foodservice solutions. We design and equip central kitchens, cafeterias, serving lines, satellite kitchens, and grab-and-go stations that meet health codes, support USDA or campus nutrition programs, and provide efficient, reliable meal service for students, faculty, and staff.