Beating the Heat with Cook-Chill

Schilling, Becky
July 2008
FoodService Director;7/15/2008, Vol. 21 Issue 7, p26
Trade Publication
This article focuses on the rising food and fuel costs facing foodservice operations at the Clark County School District in Clark County, Nevada. The problem is being compounded by a 4.5% cut in funding for the coming school year, followed by a 14% cut for the 2009-2010 school year. To help manage their money better, Acting Director of Foodservice Charles Anderson and his team of more than 2,500 employees are taking advantage of cost savings found in a new cook-chill system and a new 366,000-square foot central headquarters building.


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