In bustling K-12 buildings around the country, cafeteria staff are facing situations like overseeing two computers simultaneously or managing more than one food line at once. Unfortunately, challenges like these are not isolated incidents; rather, they have evolved into symbolic representations of the broader issues overwhelming school meal programs. At the core of these difficulties […]

Efficient designs in educational dining facilities help to encourage healthy student eating habits and improves serving line flow. Flashback for a moment to K-12 – school lunch was the real deal (and still is). It’s that cherished time for kids to chat, chow down and recharge before heading back to class. However, in many schools […]

Watch our video guide that outlines four visual keys to increase participation, engagement, and comfort within K12 cafeterias.

We are back with another installment of LTI’s Right Way/Wrong Way series. There are a variety of common mistakes made during the serving line design phase and operational procedures that can impede a successful foodservice operation. Serving food “the wrong way” can lead to limited offerings, reduced efficiencies, long lines and decreases in participation rates […]

The lost magic Twenty years ago, if you asked any group of students what their favorite part of school was, by far the most dominant answer was always “lunch.” After all, it was a welcome break in the day when students could sit back and laugh with their friends as they nourished their bodies before […]

In today’s dynamic foodservice landscape, traditional cafeterias are making way for an exciting new trend. LTI’s Platform for Off-Premise Serving (POPS) is a self-supported, mobile servery that combines convenience in serving with the flexibility and variety modern diners seek. These innovative and versatile setups are gaining popularity across various industries, including corporate offices, healthcare facilities, […]

There are more than 130,000 public and private schools across the U.S., and they all have one undeniable thing in common: hungry students. Many foodservice operations are intently focused on what is being served, while how it’s served sometimes remains a bit in question. Serving up nutritional and popular meal choices is only one part […]

As any foodservice operator knows, space is at a premium in a servery. With counters, equipment, and space for merchandising, it’s easy to run out of room for serving trays, drop-ins, and heated or cooled surfaces. But what do you do when there’s no more room at counter height? The solution lies in moving upward. […]

LTI sits down at the table with University of Massachusetts Amherst Dining Service’s Garett DiStefano and Alexander Ong At universities across the country, college students are progressively savvier and selective when it comes to the campus dining experience. The days of traditional university dining halls with drab old-school utilitarian cinderblock, boring meals and hard plastic […]

When it comes to redesigning a K-12 school cafeteria, there are quite a wide variety of options in cafeteria serving line equipment. Other considerations abound, from variations in layout and design of space, to a plethora of accessories like signage, seating and menu boards. While having so many choices at your fingertips is a plus, […]

Are you ready to change how your food is served? Here are four fabulous tips for optimizing and upscaling your grab-and-go options.