Today, nutritional guidelines for social foodservice programs are more regulated and more stringent. For example, these guidelines are being designed to help schools do their part in fighting childhood obesity by designing high quality, healthy menus for their students. The menus also dictate the kitchen cooking appliances required.
At the post-secondary level, Colleges and Universities are using their food service venue to teach sustainable practices, but also provide an appealing destination environment that engages students and provides a wide variety of dining experiences.
Hygiene and food safety also dictate additional important requirements. These requirements combined with the number of meals prepared, the type and configuration of the cooking appliances lend themselves to a host of Halton's solutions