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.

Simple Refreshed Design Ideas for School Canteens, Cafeterias and Food Courts High schools are feeling the pressure more than ever to keep students on campus and buying food at school. With delivery through services like Grubhub, Uber Eats and Doordash, in addition to the endless number of off-campus retail choices – students are at no […]

Cafeterias of the past were often designed with one basic purpose in mind: to move students through the serving line as quickly and efficiently as possible. And as the number of students grew over the years, space constraints often necessitated changes that emphasized the “get in, get out” mindset. As a result, many traditional cafeterias […]

In early 2020, traditional dining nearly ground to a halt in the blink of an eye as the COVID-19 pandemic rocked the world. Initial concerns about virus transmission through touch led to the widespread closure of self-serve food bars, and some dining establishments went as far as to shut their doors completely. Others pivoted to […]

Food wells are an essential part of any commercial foodservice business. They perform key roles in displaying food choices as well as heating or cooling menu items to specific temperatures. In addition to showcasing an establishment’s menu items, they play a critical role in food safety and must follow certain guidelines to maintain stringent industry […]

Breakfast is a critical meal for students, helping to jump start their brains and bodies for the day ahead. Kids who skip breakfast will feel tried, restless and irritable and may experience an energy slump by mid-morning. And those who eat breakfast tend to feel, behave and perform better in school, according to research. Despite […]

Food allergies have been on the rise in the U.S. for years, posing intense challenges for people to protect themselves from the very food they eat. As foodservice operations have worked to meet the needs of diners with allergies, a slate of guidelines and best practices have developed around allergy-safe serving. Most of those processes […]