Nourishment at institutions where learning is the highest priority is imperative. Schools, from elementary to high school, are confronted daily with the task of providing a large number of students with healthy options in an all too short period of time. The push for healthier options in schools has impacted equipment choice as well as serving concepts.

Smart and efficient serving line design is prudent in providing the quick flow necessary to get all students fed in the allotted time. Equipment is required that will cook large batches of food and hold it at temperature with a convenient method for replenishing the serving lines between lunch periods.

USHC is dedicated to providing design and equipment solutions for schools. We take great pride in our ability to determine resolutions to each school's unique set of challenges presented by the footprint down to the budget.

Action stations are an exciting way for the students to see their meal prepared before them and adds freshness and flair to the food selection process that can become mundane day after day. Serving lines are also exceptionally important in a university setting due to the large number of students. The serving lines need to be efficiently designed with the ability to flow quickly and hold a large quantity and variety of food. Having multiple outlets allows the students that need to get to class the freedom to quickly get through lines and those that do not to take their time.

College students have a great amount of flexibility and variance in their schedules so operators need to be able to hold food at proper temperatures for an extended period of time. Universities are unique environments that present a series of challenges that our consultants look forward to facing and discovering the optimal solution for these challenges.

USHC has proven experience in the foodservice industry and can customize a solution to meet your university's specific needs, including product supply, consulting, kitchen design and engineering.