Serve More Students Quickly and Efficiently While Providing Fresh Food Offerings

Structural Concepts can help schools rethink their operational strategies by offering more proper hot and cold holdings and batch-food safety, quickly adapt to menu changes, and improve the sustainability of dining halls.

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Structural Concepts Can Help School Foodservice Operators Maximize Their Programs

We can help meet the demand for healthier options and better-for-you foods with temperature-controlled merchandisers that perform at the highest levels.

We can help serve more types of meals via turnkey display cases encourages students to spend more money on food in the dining halls, while also reducing the reliance on labor.

We can help streamline student and faculty traffic flow with a variety of solutions within serving lines and/or near checkout with full service and self-service options to complement existing foodservice menus.

We solve for campus food deserts by delivering convenience and immediate access with cashierless automated merchandisers.

We can support flexibility in facility design for delivering innovative dining programs to meet the expectations of the next generation of students.

We can minimize the total cost of ownership associated with the ongoing operation and upkeep of displays and merchandisers, as well as safely displaying fresh food over extended periods.

School Foodservice is a Tough Proposition

Trying to Adapt to Multiple Factors

With ever-changing governmental regulations, fluctuating enrollment sizes, and shrinking budgets, it continues to be a challenge. 25% of school foodservice directors noted that they are downsizing their menus due to shortages and loss of staff.

Source: Foodservice Director

Facing Foodservice Equipment Challenges

39% of operators reported significant challenges and 48% said there are moderate challenges with regards to facing equipment and parts shortages with school foodservice programs.

Source: School Nutrition Trends Report

Keeping Up with Everchanging Trends

Foodservice could quickly change as schools should be ready for all types of foodservice ranging from traditional, cafeteria dining to classroom-only meal service to models that focus on grab-n-go and individually wrapped foods designed for taking home.

Source: Food Action and Resource Center

Managing Time Constraints

Operators have come to rely on convenience and value-added products, often seeking out foods that require minimal steps to prepare and serve. Students feel they don’t have enough time for lunch, especially when dealing with long lunch lines.

Source: Food Action and Resource Center

Customer Project Gallery

Northwestern High School: Kokomo, Indiana

Structural Concepts provided remote self-serve grab and go units and refrigerated kiosks that are backloaded with a built-in appearance were installed to increase efficiency and create a greater throughput as well as reducing the demand on the main serving lines.

Structural Concepts can help control foodservice equipment costs to offset those rising across the supply chain and inflammatory food choices that have hampered school programs.

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Brighton High School: Brighton, Michigan

Structural Concepts’ delivered grab & go heated and refrigerated merchandising capabilities to several serving lines within the school.

Making it easier for students to access meals tends to increase participation, often by as much as 15% or 20%, and thus increases revenue for the foodservice program.