CEE > Commercial Kitchens > Info for Members > Market Segments Program Guide > Elementary and Secondary Schools

Elementary and Secondary Schools

Elementary and secondary schools primary purpose is furnishing academic courses, ordinarily for kindergarten through grade 12. Elementary and secondary schools often also operate cafeterias for their students to obtain and eat lunch.

The Decision Making Process

There are usually multiple layers of decision makers in schools. School foodservice directors often make decisions regarding replacement equipment and inform new construction and renovation processes. For new construction and renovation processes, foodservice consultants are generally involved along with traditional architects, designers, and engineering firms. Public school projects and equipment purchases usually go out for public bid, and are therefore often subject to substitutions of “equivalent” equipment by bidders. Projects are also subject to local funding authorization and associated budgetary processes.

In terms of ongoing operations, operating budgets, including utility bills, are often separated from the school foodservice budget.

Messaging

Schools are driven by a number of different factors that programs can use as a foundation for conversations about energy efficiency. First, most schools are public buildings whose primary purpose is education. Many schools are interested in using schools as demonstration “green” buildings. Second, as mentioned above, schools are often subject to public bid processes, and many school foodservice directors are well aware that this process often results in substituted equipment. Working with schools to develop solid specifications, including efficiency criteria, to deter substitutions may be appreciated. Finally, food safety is a primary concern at schools, so programs that can speak to both improved efficiency and food safety may find a more interested audience.

Industry Stakeholders

School Nutrition Association. Plug in to meetings and member publications.

Health Department. All foodservice establishments are required to meet both construction and renovation health requirements as well as requirements for ongoing operations. Providing local health departments with promotional materials is another way to reach end customers.

Department of Education. Many local education departments run child nutrition programs. Find local departments of education at the U.S. Dept. of Education.

Marketing Activities and Events

School Foodservice Shows. Most regions host shows specific to institutional and secondary school foodservice officials, which are ideal opportunities to promote programs.

School Nutrition Association Shows. The National School Nutrition Association has an annual national conference (ANC), which occurs in June or July every year. State School Nutrition Associations often hold semi-annual trade shows or annual conferences. Programs can increase visibility of their offerings at these shows directly and through industry partner efforts at the shows.

Training classes. Offering training classes for dieticians, chefs, and other foodservice related professions can provide early awareness of the role of energy and energy efficiency in running commercial foodservice facilities. Training classes can be offered in partnership with local programs and associations.

Previous: Chain Restaurants

Next: Higher Education, Business and Industry