Sponsored By

Gain inspiration from your colleagues by "stealing" their ideas.

Cheap Equipment

I cut costs by taking advantage of surplus items. For example, I got some equipment from a local community college that was renovating its facility. I’ve also purchased nice tables for $25 from others districts that are renovating their cafeterias.

February 12, 2012

1 Min Read
FoodService Director logo in a gray background | FoodService Director

I cut costs by taking advantage of surplus items. For example, I got some equipment from a local community college that was renovating its facility. I’ve also purchased nice tables for $25 from others districts that are renovating their cafeterias. We’ve also acquired POS systems that we use for parts and pieces.

Alison PyronSchool Nutrition DirectorHaywood County SchoolsBrownsville, TN

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.