Servery - Traditional
Planning Rationale
The Servery is the area in which the food is served to the students and faculty. The AOR shall work with Nutrition Support Services and a kitchen consultant for equipment selection, layout and traffic flow. Special attention to be given to the number of serving lines required versus the number of students being served as outlined in the matrix below.
Design Considerations
Location
The Servery is located between the Cafeteria and Kitchen, with a shared wall between the Kitchen and Servery accommodating roll-thru warming units for restocking of serving lines.
Serving Lines
The serving lines shall be arranged to allow for pull through equipment to be shared between the lines including a roll-thru food warmer and refrigerator. These units receive portable racks of hot and cold food from the Kitchen so staff will not have to exit the Servery to restock the serving counters.
- Minimum clearances and space for queuing of students needs to be maintained within the Servery. A minimum 48” clear aisle width shall be provided between roll-thru units and serving counter.
- A guardrail shall be provided to establish a minimum 44” clear aisle width in front of each serving counter.
- Serving Lines to be perpendicular to the Cafeteria area when there are 3 or more lines to facilitate student traffic flow.
- Point of Sale (POS): Provide (1) at each Serving Line
- (1) hand sink required adjacent to each serving line to meet code
Serving
See below matrix concerning number of serving lines required per number of students being served within a 40- 60 minutes per lunch period with a maximum of 4 lunch periods spanning through a typical school day.
| Number of Students Enrolled | Number of Students per Lunch Period | Required number of serving lines |
|---|---|---|
| 120-600 Students | 150 Students | 2 Serving Lines |
| 601 and above Students | 225 Students | 3 Serving Lines |
*Maximum number of students per serving line per period shall not exceed 75 students.
Finishes
Solid surface wall protection or Ceramic Tile shall be used within the Servery for durability. Use of color, upgraded finishes and lighting shall be used to enhance this space.
Servery - Food Hall
Planning Rationale
The Food Hall servery is a style of servery in which students and faculty will have the option to choose from a variety of different types of foods that are partially prepared in front of the students.
Design Considerations
Food Concept Stations
A minimum of four(4) food concept stations shall be required for a Food Hall Style Servery: Grill, Pizza, Salad/Soup, and Flex Station. The Food Hall Style Servery consists of an open area in which the perimeter is divided into a series of food concept stations that offer different food options. Food concept stations shall have cooking, warming, holding, and cooling equipment to store and serve food and will be directly adjacent to the Kitchen to allow for restocking.
- The Food Hall shall have a distinct entrance and secure exit.
- Minimum clearances and space for queuing of students needs to be maintained within the Servery. A minimum 42” clear aisle width shall be provided between roll-thru units and serving counter.
- A queue line is the serving line. There will be one (1) line per concept station. Individual queue lines shall be parallel, serpentine style.
- Point of Sale (POS): Provide Two (2) for Four (4) Stations. POS stations shall be double sided and located at the exit of the Food Hall Servery.
- Portable guardrails shall be used to create 36” min wide aisles in front of the food concept station serving counters.
- LCD menu board displays can be used and mounted above food stations. The size and location of the menu boards shall be determined per project to coordinate with tall equipment on the back wall of the Servery.
- Provide ample hand sinks in Servery to meet code
- Counters shall be custom, fixed with drop-in equipment and adjustable food shields
- Nutrition Support Services (NSS) to direct the determination of the various food concept stations to be utilized in the Food Hall Style Servery in a given school.
Serving
See below matrix concerning number of serving lines required per number of students being served within a 40-60 minutes per lunch period with a maximum of 4 lunch periods spanning through a typical school day.
| Number of Students Enrolled | Number of Students per Lunch Period | Required number of serving lines | POS Stations |
| 900-1200 Students | 225-300 Students | 4 Station Concepts (minimum) | 2 POS Stations (double sided) |
*Maximum number of students per serving line per period shall not exceed 75 students.
Finishes
Solid surface wall protection or Ceramic Tile shall be used within the Servery for durability. Use of color, upgraded finishes and lighting shall be used to enhance this space.