EXAMPLE PAGE - GUIDE - BTU - Flipbook - Página 26
Assessing
Equipment
Needs
In determining how the breakfast club will operate, it’s important to think about what
equipment and infrastructure will be needed in order for food to be safely stored, prepared,
and served. Performing an equipment needs assessment early-on will help highlight what is
currently available at the school and any areas of need. The equipment needs will depend
largely on the planned menu as well as the delivery model. Don’t forget to plan for future
program growth and a few lost spoons and broken plates along the way.
The following is a list
of equipment and
infrastructure
that may be needed
for the breakfast club.
The use of reusable
dishes is encouraged
whenever possible.
LARGE APPLIANCES
FRIDGE • FREEZER • STOVE • DISHWASHER
SMALL APPLIANCES
CONVEYOR TOASTER • BLENDER • KETTLE • WARMING TRAYS • MICROWAVE • GRIDDLE
STORAGE AND DELIVERY
CUPBOARDS (OR PANTRY) • STORAGE CONTAINERS (FOR CUTLERY, CEREALS, LEFTOVERS) • CARTS, BINS, COOLERS,
OR BASKETS FOR EACH CLASSROOM
DISHES AND CUTLERY
CUTTING BOARDS • JUICE JUGS • MILK JUGS • SPATULAS • WHISKS • KNIVES • CAN OPENER • POTS
PANS • PLATES • BOWLS • FORKS • SPOONS • CUPS
CLEANING
DISH SOAP • SANITIZERS • TEA TOWELS • WASH CLOTHS • HAND WASHING SOAP
THREE SINKS OR BINS TO USE AS THIRD SINK IF NONE AVAILABLE
OTHER
TABLES • CHAIRS
