Exploring Different Food Service Delivery Models

July 2020

 

A. Serving in the Classroom (4K-2)

  • Equipment
    • Warmers with carts to keep food warm
    • Plenty of carts
    • Coolers for milk ie. the ones that have cooler inserts in them or insulated bags.
    • Computer carts, with WIFI for POS. Could use class serve if your software vendor has it.
    • Could use services lines if they are on wheels and elevator
    • Utilize salad bars and a heating blanket to keep food warm
  • Packaging
    • Containers that do not melt
    • To Go Containers if you are taking outside of cafeteria - has to be covered
    • Paper placemats for on desks to protect from messes
  • Menu Strategy
    • Same menuing as 19-20 with small tweaks to making to travel a little better
    • Still need to give the variety to maintain or increase participation
    • Think about quality of food when it arrives at the classroom to be consumed 
    • Do not forget about Ala Carte items
  • Risk Management
    • Server is wearing proper PPE (mask possible face shield check district policy)
    • SOP for face masks
    • Hand Sanatizer
    • Recognize allergies in the classrooms for food options
    • NO share tables
  • Other
    • Who is picking up the trash and where is the trash receptacle? Best to have them in the hallway. Also on wheels is preferable.
    • Think about how many classrooms to serve at a time due to food temp concerns.
    • Look for outside staff (paras?) to assist with delivering
    • Teacher's watch the students during lunch time. How do they get a duty free lunch?
    • Cleaning off desks? Who? Make sure the classroom has cleaning supplies.
    • Need to form a food service committee to go over the entire implementation process. Include facilities, teacher, principal, food service at both levels and clerical person.

 

B. Serving in the Hallway (older students 3rd and up) - could be used in conjunction with cafeteria

  • Equipment
    • Warmers with carts to keep food warm
    • Plenty of carts
    • Coolers for milk ie. the ones that have cooler inserts in them or insulated bags.
    • Computer carts, with WIFI for POS. Could use class serve if your software vendor has it.
    • Could use services lines if they are on wheels and elevator
    • Utilize salad bars and a heating blanket to keep food warm
  • Packaging
    • Containers that do not melt
    • To Go Containers if you are taking outside of cafeteria - has to be covered
  • Menu Strategy
    • Same menuing as 19-20 with small tweaks to making to travel a little better
    • Still need to give the variety to maintain or increase participation
    • Think about quality of food when it arrives at the classroom to be consumed
    • Do not forget about Ala Carte items
  • Risk Management
    • Server is wearing proper PPE (mask possible face shield check district policy)
    • SOP for face masks
    • Hand Sanatizer
    • Recognize allergies in the classrooms for food options
    • NO share tables
  • Other
    • Who is picking up the trash and where is the trash receptacle? Best to have them in the hallway. Also on wheels is preferable.
    • Think about how many classrooms to serve at a time due to food temp concerns.
    • Look for outside staff (paras?) to assist with delivering
    • Teacher's watch the students during lunch time. How do they get a duty free lunch?
    • Need to form a food service committee to go over the entire implementation process. Include facilities, teacher, principal, food service at both levels and clerical person.

 

C. Serving in the Cafeteria and taking back to classroom

  • Equipment
    • Class Serve/Contactless POS input (scanner?)
    • Can reusable trays be used? How to cover them? Carts to set used trays for the hallways.
  • Packaging
    • To Go Containers if you are taking outside of cafeteria - has to be covered
    • Individually wrapped plastic utensils
    • Condiments individual wrapped (smaller kids might have issues with opening them.
  • Menu Strategy
    • Same menuing as 19-20 with small tweaks to making to travel a little better
    • Still need to give the variety to maintain or increase participation
    • Think about quality of food when it arrives at the classroom to be consumed
    • Do not forget about Ala Carte items
  • Risk Management
    • Added sneeze guards and additional barriers plexiglass. PlexiGuard for cashier Tablebasedepot.com
    • Physical Distancing - floor markings
    • Sanitizing between shifts
    • PPE Face Shield for cashier (check with local district for policy)
    • SOP for face masks
    • Someone (monitor) watching servery for if products are touched and not taken and for 6ft distancing
    • Washing trays should be done utilizing the proper PPE face shield and coverings
    • Consider the flow of traffic in the building
    • NO share tables
  • Other
    • How do you take cash or the process needs to be changed to not take cash at POS
    • Washing hands flow to hallway if social distancing how to do this timely - only limited number of classrooms at each time
    • Who is picking up the trash and where is the trash receptacle? Best to have them in the hallway. Also on wheels is preferable.
    • Need to form a food service committee to go over the entire implementation process. Include facilities, teacher, principal, food service at both levels and clerical person.

 

D. Modified Traditional Model

  • Menu Strategy
    • Everything individually packaged or served by staff
    • Breakup lines to spread them out
  • Risk Management
    • Modified release times for classes coming down
    • Reduced capacity in commons
    • Sanitizing between shifts
    • NO share tables
    • Modified POS touchless input (not pin pads)

 

E. Off the Bus (Breakfast Possible)

  • Equipment
    • POS Investment
    • Computer access
    • Electrical
    • Hot holding eqpt
    • Cold holding eqpt
    • Serving Cart
  • Packaging
  • Menu Strategy
  • Risk Management
    • Distancing in serving serving
    • Where will students wash their hands prior to eating
    • Where do students go to eat
  • Other
    • Possible staggering arrival times to space out demand
    • Possibly eliminating offer vs serve
    • Setup inside of building to avoid Wisconsin winter weather
    • Staffing
      • Serving, recording, someone to run and get more food if you run out

 

F. Take Home (same as March-June feeding)

 

G. Home Delivery (Dependent on USDA Waivers)

  • Equipment
  • Packaging
  • Menu Strategy
    • Frozen food
    • Pre Packaged food
    • Shelf stable
  • Risk Management
  • Other
    • Seek outside entities to assist with deliveries (might not work unless they have student ID)
    • Curbside pick up
    • For 100% distance learning
    • Meal pattern cost vs. Reimbursement
    • Could ship shelf stable items to families

 


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