Like many districts, St. Paul Public Schools uses a centralized kitchen facility to realize efficiencies of scale in its meal production operations. The district’s facility dates to 1981, when it purchased a former grocery distribution center that includes 30,000 sq.ft. of dry storage, 21,000 sq.ft. of cooler and freezer space, a 2,400-sq.ft. loading dock with 10 bays and 10,000 sq.ft. of production space (plus another 8,000 sq.ft. that accommodates, among other things, the nutrition ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.