Foodservice Consultants Society International is launching a new podcast! Tune in to the inaugural episode of FCSI’s Market Spotlight, featuring Eric Goodrich of Rippe Associates. In this episode, Eric speaks with Tina Nielsen about trends, changes, and challenges in K-12 foodservice. The podcast opens with an overview of how school foodservice, in general, has evolved in both K-12 and higher education. “The level of design, finish, and look is becoming more important in K-12 design.”

Eric explains that there are a number of competing priorities when designing K-12 facilities. “One priority is cost, just because a K-12 project is often spread out – it usually takes a bit longer to build one. A brand-new school can take two or three years. So, budget is certainly an issue,” says Goodrich. “School administrators definitely have their own priorities. They want the most amount of variety for students, however, they also want to do it in as small and efficient a space as they can, with as few employees as possible. The operators also have their own priorities.”


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