Wallin Back to School Resources

Planning for Back-to-school Foodservice When the Only Constant is Change

Ready or not. Here it comes! There has never been a back-to-school season like this one, and let’s hope there never is again. But here we are. We’re in this together, but with so many unknowns, planning is more complicated than ever. And who isn’t nervous about getting stuck with unusable equipment when the situation changes?

It may not seem like it, but the potential for rapid change is the good news. “Why is that,” you say? If we know it’s coming, we can be ready for it. We can’t be sure from one week to the next if students or a varying percentage of them will be learning at school or at home. We may not even know just yet if they will be eating in the cafeteria, in their classrooms, or at other locations on campus.

But here’s what we do know: 

• Contact and risk of cross-contamination must be minimized
• Meals need to be pre-plated, portable, and covered for speed and safety
• Food needs to be transported and held at safe hot or cold temperatures
• Equipment must support on-campus student feeding and non-congregate community feeding due to the evolving situation
• Equipment needs to continue to be useful after the COVID-19 crisis

When assessing equipment you already have or evaluating additional items you may need, try using this adaptability checklist to help you make informed planning decisions.

Equipment Adaptability Checklist

Does this equipment or supply item specifically address a federal or local guideline?

Where can this item be used?

q Kitchen

q Cafeteria

q Outdoors

q Hallways

q In-classroom

q Curbside

q On bus or transport vehicle

Can this item be used or re-purposed after the COVID-19 crisis?

Click here to see our top picks for versatile insulated food transporters, handwashing stations, mobile racks, and carts by Cambro. And remember you’re not alone in this. Contact us for customized support for your school or district. We are here for you!