August 2009 The Trust latest Fresh Look guide looks at how to improve kitchen efficiency using small amounts of capital funding. The ultimate goal being to improve the customer experience whilst, maintaining or increasing school meal take up.
This guide has been developed to assist all those involved in the school meal service, whether you are a headteacher, cook, caterer, business manager or lunchtime supervisor, to improve the efficiency and effectiveness of your lunchtime service.
Additional on-line resources
Case studies showing the developments at each of the pilot schools is available on the Trust’s website. These pages are supported by full reports on the South East and Sunderland schools.
www.schoolfoodtrust.org.uk/efficientkitchensanddiningspaces
Engaging stakeholders: To assist you in engaging all stakeholders and assisting them in thinking about all the relevant key issues the School Food Trust with the support of a range of partners has developed a range of stakeholder checklists. The checklists are a set of statements which helps stakeholder ask all the right questions before developing new or refurbished kitchen and dining solutions. The checklists are a useful tool for projects funded through the various capital programmes such as Building Schools for the Future (BSF), Primary Capital Programme (PCP) and school funded initiatives. For more information please visit:
www.schoolfoodtrust.org.uk/stakeholderchecklists
