School district central kitchens, individual K-12 cafeteria sites, university dining operations, community college foodservice, and government and municipal cafeterias. Often DBPR-regulated. Procurement and service expectations differ meaningfully from independent restaurants.
Public and private K-12, universities, community colleges, district central kitchens, and government foodservice.
Cafeteria walk-ins, central-kitchen storage, satellite-prep boxes feeding multiple sites.
Standard foodservice refrigeration. Volumes are higher, line workflows more rigid than independent restaurants.
Cafeteria-scale ice production for student volume. Reliability and throughput matter more than feature sophistication.
Dedicated milk-cooler fleets, often a major asset class in K-12 cafeterias.
Refrigerated salad bars, cold-prep stations, sandwich and wrap stations.
Central kitchens feeding multiple sites are critical-path. Redundancy planning is part of the conversation.
Procurement is via contract or RFP, service expectations are documented, and compliance is taken seriously by both DBPR and internal stakeholders.
School districts and universities procure service through formal RFPs or master service agreements. We respond with documented capabilities, certifications, insurance, and proposed PM cadence.
School cafeterias are DBPR-regulated. Useful for nutrition directors and district FSDs.
Major equipment work schedules around school calendars — winter break, spring break, summer. We plan PM cadence to fit.
Higher-tier general liability, workers' comp documentation, and W-9/vendor-onboarding paperwork are standard for institutional accounts. We're set up for it.
Florida DBPR inspects school cafeterias as food establishments. USDA school-nutrition programs (NSLP, SBP) carry their own documentation expectations on cold-holding for milk and reimbursable meal components.
District- or campus-wide service agreement covering all foodservice refrigeration with consolidated invoicing.
Twice-yearly PM scheduled around school calendar windows. Major equipment work in summer.
The diagnostic order when a school walk-in drifts above 41°F before service — door, condenser, evaporator.
Federal National School Lunch Program cold-side rules and the documentation a Florida district has to hold.
Why dish rooms drip from the deck — exhaust balance, makeup air, and condensate management.
The June-July walk that locks the cafeteria back in for August reopening.