As the school gates swing open and pupils return to the classroom, catering teams across the country are gearing up for one of the busiest times of the year. Feeding hundreds of hungry students daily is no small task, and with rising costs, tighter schedules, and the importance of nutrition in children’s wellbeing, efficiency is more important than ever.

Here are some practical tips and tricks to help school caterers and chefs stay organised, reduce waste, and keep service running smoothly this term.

1. Plan Ahead with Smart Menu Cycles

Creating a rotating three or four week menu cycle not only helps streamline ordering but also ensures variety for students. Seasonal planning is key, using produce that’s in season keeps costs down and menus fresher. Build in a few “flex” dishes that can adapt based on availability or special dietary needs.

Tip: Share menus with parents in advance. Transparency helps build trust and reduces last-minute dietary requests at the counter.

2. Streamline Stock Management

Over-ordering or running out of stock can derail a service day. Establish clear systems for daily stock checks and invest in proper labelling and rotation practices (FIFO – first in, first out). Maintaining accurate records reduces waste and ensures compliance with food safety standards.

Tip: Involve the whole catering team in stock checks. When everyone understands what’s in storage, substitutions become easier if deliveries are delayed.

3. Embrace Equipment That Saves Time and Waste

In a high-pressure environment like a school kitchen, the right tools make all the difference. One simple but powerful upgrade is using Wrapmaster dispensers for cling film, foil, and baking parchment.

• Reduce Waste: Wrapmaster dispensers deliver the exact amount of wrap you need, cutting down on unnecessary use
• Save Time: No more time wasted struggling with tangled rolls or messy cutter boxes, Wrapmaster dispensers give a clean cut every time
• Improve Hygiene: The enclosed system protects wrap from cross-contamination, supporting best-practice kitchen hygiene
• Avoid Injury: The safe cutting mechanism eliminates the risk of cuts often associated with cutter boxes

By introducing Wrapmaster dispensers, school caterers can increase efficiency, keep kitchens safer, and lower food and wrap waste.

4. Focus on Speed Without Sacrificing Quality

Students have limited time to eat, so speed of service is important. Pre-prepping vegetables, batch cooking staples like pasta and rice, and using multi-functional equipment (like combi ovens) can help maintain pace during busy lunchtimes.

Tip: Consider offering a grab-and-go option for older pupils; sandwiches, wraps, and salads packaged safely and labelled clearly can reduce bottlenecks.

5. Prioritise Nutrition and Allergen Management

Meeting School Food Standards while managing allergens is a top priority. Use recipe management software where possible to track ingredients, highlight allergens, and create compliant, balanced meals.

Tip: Clear signage at the service counter helps students with allergies make safe choices quickly, and keeps queues moving smoothly.

6. Keep Staff Morale High

A simple truth often overlooked is that a well-run kitchen relies on teamwork. Simple steps like regular briefings, celebrating small wins, and rotating tasks to prevent fatigue can keep morale strong. Remember, when staff feel supported, service runs smoother.

Ready for the New Term?

By planning ahead, investing in the right equipment, and focusing on efficiency, school caterers can deliver nutritious meals to pupils while keeping costs and stress under control. This term, let your kitchen work smarter, not harder.