Bates Central Kitchen Tour
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(upbeat music) – Hi, welcome to the
Bates Central Kitchen. Come on in. The Bates Central Kitchen
services the 106 sites of Granite School District,
and its contract schools. With a population of over 80,000, we serve about 162,000
meals a day to our students, and this is the building which
everything flows through. So, I wanna welcome you and
hope you enjoy your tour. (upbeat music) We had the opportunity to
build this new facility about five years ago. The facility was built
with two main emphasis: Food safety and physical
safety for our employees. The building operates
with about 125 employees, operating in two shifts. We start about nine o’clock
the night before service and go through about three
o’clock the day of service. So, come on back, and let’s
take a look at our operation. (upbeat music) We start with the Special Diet kitchen. In Special Diets, we operate about 600
special diets each day, for students that have
special medical needs, or religious preferences. So we do support the
schools in a diverse array of special needs. (upbeat music) The Central Kitchen was
designed with five main areas of concentration. We have the hot food production. We have the bakery. Then we have our
controlled-temperature cold room. We have the warehouse operation, and the transportation area. Each one of these areas was
designed with food safety and physical safety in mind, so as we walk the kitchen,
keep in mind to be safe, and let’s take a look. (upbeat music) Here’s the hot food production. These three kettles are each 220 gallons. Imagine ’em filled with
fresh macaroni and cheese. The product comes in from
above in our batch bucket. It’s then agitated and
mixed as it’s cooked, and then it pumps from down below, where we pump it into bags
to be sent directly out into the schools for that day’s service. The entire kitchen is designed
with food and physical safety in mind. This unit monitors time and temperature throughout the production process. (upbeat music) This is our temperature-controlled
production area. Don your long sleeves. Come on in. (upbeat music) In this area, we produce
all of our fresh salads and our fresh sandwiches, through all of our deli
meat and many dressings. So in this area, we produce
1500 salads every day, and 1500 fresh sandwiches. That way our students have a wide variety out in the schools. (upbeat music) Our 23 trucks travel 19 routes every day, traveling over 700 miles a day, to bring our students
fresh fruits and vegetables with their meal. Lunches are brought out that day, and then breakfasts for
tomorrow are brought out in the afternoon. (upbeat music) Our warehouse is designed
with efficiency in mind. It’s all equipped with push-back racking, so that, as one pallet is emptied, the next pallet comes forward. Throughout the warehouse,
it is addressed so that when the products come
in, they can be stored. Their location is recorded
and then when it’s time to bring them down to the picking lane, the warehouseman goes to the
product that is the oldest, brings it down to the picking lane, and that way we have the
efficiency of first in, first out without actually having to touch
the product multiple times. (upbeat music) We’re in Inventory Control right now. This area of the warehouse
controls all of the products coming in and going out. So, when the products are received, they’re checked into inventory. Then, when the schools
requisition the items, they’re loaded onto carts and
taken on out to the schools. (upbeat music) The bakery provides a wide
variety of fresh yeast products for our menu. Imagine having a nice yeast
roll with your spaghetti or a breadstick with your lasagna. It really adds to the
students’ experience. (upbeat music) – Hi, my name is Jeff Graton. I work for Sodexo, and I work with the Granite
School District here in Utah. One of my primary functions
is to help write menus, and help teach the
ladies out in the schools how to produce the food consistently. In our elementary program,
we offer a service called The Clubhouse format, which
is where we have multitudes of choices, up to five choices a day for each student to have. There’s a sandwich, there’s a
salad, there’s a hot entree, every day and the kids
get to pick and choose what they want. The line flow goes very, very quick, and the kids genuinely have a
great time with their lunch. In our Junior High program,
we use Did You Know Cafe, which is a mix of our
Crossroads and our Clubhouse, where there’s build-to-order items, there’s creation items and
there’s some staple items, like we use in our elementary schools. So it’s a nice transition from
elementary to high school. In our Crossroads section in schools, we have multitudes of formats. We have deli, we have
fast takes, we have grill, we have salsa bars, where we
create the food specifically for the kids, the way they like it. We’ve taken that to a whole nother level, with our Street Eatz format that we use, where we’re actually
cooking the food live, directly in front of the students, and when we change from serving
our food in buffet style like we do in Crossroads, to
serving it in build-to-order, made-to-order cooked front of them, it just blows the doors off of
what their expectations are, and our food counts go through the roof. We almost run out of our food every day. We’re consistently upping our numbers, and the demand is just amazing. Here in Utah, one of the
things that I work with, is child education, nutrition education, and ProStart, and I do a
lot of lectures and seminars to the junior high kids
specifically about healthy eating, about eating fruits and vegetables, about not eating a bunch of sugar. I talk to them about our ProStart program, and I talk to them about
how to become a culinarian, and what it means to me to be a chef, and how I grew up and
where my connection to food and family and friends and my career, all meet in the same spot. I feel like, every now and
again, I touch a handful of kids in a positive way, and
it really means a lot. I see those kids years later in our culinary ProStart
program which they’re called, and it’s an amazing loop of education, showing them what’s available, and then meeting them five years later, as now, future culinary students. It’s great. (upbeat music) – [Class Members] Exercise
will make us strong! Fruits and veggies fill half our plates! Add grains, dairy, sweet, and meat! – [Jeff] In our elementary school program, we’ve actually hired
a coach slash trainer, and she visits all of
the fourth grade classes throughout the district. She teaches the kids about sugar, about how much sugar is in your food item. Shows them comparisons of how
much sugar’s in a can of soda. Teaches them about how
they can help their bodies by moving and being physically fit, as well as drinking a lot more fluids that are not soda and sugar-rich. (upbeat music) – Hi, I’m Brianna Hardisty,
a registered dietician with the Granite School District, and a Food Service Coordinator
for Bates Central Kitchen. I also manage the Fresh
Fruit and Vegetable Program, which is a program that
offers kids fresh fruit and vegetables twice a week. It helps them to experience new produce and introduce them to
new and healthy options that they can try new
fruits and vegetables that they’ve never tried before, and have a more healthy and
wholesome environment at school. (upbeat music) – We’ve been doing the Dinner Program here at the Granite School District
for a little over a year, and it has been very
successful for students that stay later at the
schools, so they can go home with a full tummy, and not have to worry
about something to eat later on in the evening. (upbeat music) – [Rich] Our BIC Program
serves over 22,000 students every day. We package many of the products
here at the Central Kitchen to assure that the quality is the finest, and the sugar content is
the lowest we can provide. – It has had a direct
impact on our school, in terms of attendance. We were struggling and this last month, we were the number one
school in the district, and the month before we were
number six in attendance in the whole district. So we’re very pleased about that. The other thing that
we’re noticing is that, the kids aren’t asking,
when they get to school, “What are we having for lunch today?” An obvious indication that they’re hungry. We found about 50% of
our kids came to school without breakfast, or not what we could consider
a healthy, nutritious breakfast, and this has made
just such a big difference in the kids’ attention and participation in that critical morning learning block. – Behavior has decreased. We’re not seeing as cranky
of kids the first recess. They’re going out, they’re
burning their energy and coming back in, ready to learn. And, behavior is sometimes
nonexistent throughout the day, which has been helpful. Teachers have commented that their students are paying attention. They’re present, they’re
ready, they’re focused and they’re able to learn. And basically it’s because
our students are not hungry. – I would encourage
anybody to look at that as an effective intervention, not only for student learning, but on a more compassionate level. We literally had a lot of our kids that were coming to school hungry, and this is making a difference, on a tremendous level
for that group of kids. (upbeat music) – In Granite School District, we started the Seamless Summer
Program about five years ago, and in that program, we
benefit our community by serving kids, 18 years or younger, a meal during the summertime,
when school is out. We have affected about 100,000 kids during that five year period, somewhere about two or
3,000 kids per year. We also benefit adults in that particular. They want to eat with their kids. Adults meals cost about $3.50, so it’s an outstanding
program for our community and it helps our kids when school is out. (upbeat music) We have another program called
the Fine Dining Program, and we started that program
about nine years ago. In that program, we actually
get to go into the classrooms and teach our students proper etiquette. We do about five Fine Dinings a year, so we implement five elementarys a year. When doing that etiquette class, we actually go in and
teach them proper manners, the proper etiquette to actually eat at a fine dining restaurant. Not only do they get to learn those but they can use those,
not only in the cafeteria, but also at their home dining room. The next part of that is when we go to actually take
them to a fine dining experience where we set up a room
that looks just like a fine dining restaurant, and they get to eat a
four-course meal during that. Most of the kids really love that. They get to sit down, not
only with their teachers and their principals,
but also administrators that come from the district
to sit down with them. And that fine dining experience, we also put it in junior
high and high school because we have a ProStart program, and the ProStart kids,
along with Chef Jeff, actually prepare the food for the meal (upbeat music) – I’m Cathy Horton, and I’m
a Food Service Coordinator here at Granite School
District Food Services. Every year, we have 10
schools that we go out, and we have an A-to-Z event
that we have at their school. It’s a giant, A-to-Z event that we do, one for every letter of the alphabet, we do a fruit or a vegetable. It’s a fun, innovative way for
students to be able to come and touch and smell fruits and vegetables that they’re not really familiar with. Every time we go to the schools, we often hear students say,
“Are you coming back tomorrow? “Are you gonna be here every day?” So it’s a fun event for
each one of the students there at the school when we go and host one of these events there. (upbeat music) – Hi, my name is Teri Oliver. I work for the Granite School District. I’m the Food Services Coordinator. Every year, I’m over a
program called Future Chefs, where we invite fourth grade students from around the district to submit a recipe. There’s a category every year, and then we have a big cook-off, and this year it’s a
healthy, comfort food recipe, and we’ll be having a
cook-off for those students to participate in that. Last year, we actually
had the national winner in the Granite School District and that was just a really
exciting, exciting time for her and for us. (upbeat music) – My name is Robert Nelson. I have worked for Sodexo for 33 years, 24 in Corporate Services. I have been a Food Service Manager here at Granite School District since 2009. I am also the District Safety Coordinator for the Granite School District, and oversee the training and HACCP program for over a hundred schools. As part of this, we implemented
a new Safety Hero Program a year and a half ago, which was primarily based on behavior, and we wanted to recognize
outstanding employees with the behavior that they
did out at the schools. And, as part of this, we
have implemented a new … We’re trying to implement and
improve the daily culture, that we have out at our schools, so that safety becomes the primary focus of our employees when they’re working. We want employees to think about safety, every time when they start their shift, and every time they start a new task have “How can I do this safely?”
be the primary focus that they have, so that
it becomes embedded in the culture of our employees here at Granite School District. – Well, thanks for visiting
the Bates Central Kitchen. We hope to today’s tour’s
been not only informative, but you can see what a good time we have, helping the students of
Granite School District learn and be ready to learn. Nutrition is an important
part of the academic day and we’re proud to be a part of it. Have a good day and come back any time. (upbeat music)

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