School Background:
Broadmeadow is a larger than average junior school in Kings Norton, about 6 miles from Birmingham. There are 260 pupils on roll and the take up of school meals is 33.5% with 69% of those being free school meals.
“This is a school that has come a long way in the last six months. Recent improvements show that it has good capacity to improve further. The school has a number of strengths. Pupils’ personal development is good. They enjoy school and most demonstrate good behaviour which contributes well to making it a cheerful place to learn.”
Ofsted 2008
Project Team:
- Head teacher
- Healthy Food Co-ordinator
- Cookserve Supervisor
- Local Authority Catering Area Manager
- Contractor & Project Manager
- Industry Forum Consultant
- School Food Trust Contact
Case Study
Read the case study on Broadmeadow Junior School here:
www.schoolfoodtrust.org.uk/casestudy/broadmeadowjuniorschool
Final Report
Executive Project Summary
Objectives agreed by all stakeholders
- Move to full production kitchen facility
- Improve equipment available in the kitchen e.g. dishwasher, ovens, steamer and extraction.
- Improve the skills of children at mealtime, manners, behaviour, and social interaction.
- Re-decorate the kitchen
- Fix faulty equipment
- Improve kitchen working environment.
- Improve the quality of the food to provide a good service to all customers, aiming to increase and sustain take up levels.
Many areas were identified for improvement in terms of work flows, servery area and food quality. The dining facility is set up as a bistro in the multi-use hall, with seating capacity for 120 pupils.
The kitchen did have capacity to provide meals for all pupils on roll using the current cook-serve process and equipment.
Results
Kitchen
- Full production kitchen now in service – complete kitchen re-design and installation of new equipment and servery area
- Improved food quality and greater menu choice.
- Improved staff morale and teamwork through training and a better working environment.
- Staff skills improved through training to be able to manage the full production kitchen facility. This was completed when the kitchen was closed for refurbishment so no additional training costs were incurred.
Servery
- Throughput flow of pupils has smoothed as a direct result of new servery area.
- Less food wastage as pupils now eat main course before returning for dessert.
Dining Hall
- Increased take up as a result of allowing sandwich and dinner children to sit with their friends.
- Reduced set up and clear away times in hall due to new tables
- Improved dining hall environment with new tables – much more sociable and inviting.
- Re-location of the salad cart to a more central position has increased the usage by all pupils.
