Perspectives of experienced school foodservice directors on central foodservice systems

The changing environment in school foodservice, characterized by the need for cost containment and the limited availability of labor, necessitates school foodservice directors to evaluate their foodservice operation and look for ways to be more efficient and cost effective. Centralizing food production is one option that can be considered, yet that option can be daunting because of the complexity of decisions, the need to garner support from a variety of constituencies, and the limited knowledge many school foodservice directors have about the process. The purpose of this qualitative research study was to identify and discuss issues about central foodservice systems that would influence school foodservice directors' decisions to adopt this system and assist them in planning a system. Information collected in this study will be used in planning and developing a manual on centralized food production. Twelve school foodservice directors in districts with central food production were invited to a meeting to discuss issues related to central foodservice systems. Twelve questions developed by the researcher were discussed by these directors, and summarized by the researcher based on the content areas that emerged. Answers are presented to questions related to the impetus for pursuing a central kitchen, factors considered in planning, resources/sources of information used, role of the director in planning, surprises in planning and implementing, challenges/problems faced in planning and implementing, advice to directors contemplating central food production, challenges/problems faced in operations, changes that directors would recommend, recipe modifications, food safety assurance procedures, and advantages. The major impetuses for implementing central kitchens included growth, quality control, financial advantages, labor limitations, facility limitations, and increased flexibility. Factors considered in planning related to garnering support, feasibility, district/environment, labor, and operations. Surprises, such as those related to human resources, equipment/systems, and time issues, were identified and will help prepare directors for these issues when they plan a central food production facility. Responses to all of these questions will be useful to school foodservice directors who are considering a central foodservice system in their district, and would help directors know the issues that need to be explored. Knowing the actual advantages of central food production from experienced directors may be useful in justifying and gaining support for a new system. Further, directors may be able to avoid problems when armed with this information.