The recent confirmation that the government will not end funding for free school meals has offered some welcome certainty. So, with the new academic year on the horizon, Stuart Flint, Training and Demonstration manager at Electrolux Professional UK gives his top tips for coping with UIFSM.
Design and conquer
Schools have dealt incredibly well with UIFSM since its introduction nearly three years ago. But, with the school holidays nearly upon us, now is the time to be thinking about any changes needed in order to maintain those high standards. There are a variety of factors to consider – including the number of students, dietary requirements and kitchen footprint – all of which will affect the equipment a kitchen needs and how it is used. Speak to a supplier to make sure the resources in place are right for you.
Stay small, think big
Small kitchen footprint has been a challenge for a lot of primary schools, leading to difficulties when trying to increase cover numbers through extra equipment. The key is in finding the balance between producing food in bulk and the need for healthy, tasty meals that will appeal to students. Getting the right food prep equipment can be a big help, with a good vegetable slicer able to not only save money on labour costs and pre-prepared ingredients, but also ensure you’re keeping to the old adage that fresh is best.
Go back to school
For those kitchens where staff need further support, expert guidance can be the answer. In this regard, Electrolux Professional’s training offer is built to be as flexible as possible. All sessions are free of charge and tailored to the needs of each school – so, whether it’s a 10-minute risotto for 100 students or cooking perfect custard in a combi oven, our state-of-the art Center of Excellence has got you covered.
To find out more, take a look at Electrolux Professional’s leading commercial kitchen equipment for schools.