K-12 School Kitchen Design, Equipment & Supplies

With almost 15 years of experience in K-12 foodservice and design, I understand the needs and logistical requirements unique to this market. What’s most important with each project is the overall goal to provide diverse and appealing meal options while ensuring smooth operations in the cafeteria. I enjoy the opportunity to bring my creativity to the project, and design kitchen layouts that optimize efficiency and variety for students.

One of the projects I’m most proud of was a combined renovation of Northeast High School and Appling Middle School in the Bibb County school district. I was able to bring my project management skills to bear in coordinating teams at two locations and keep the schedule on track for school to open on time.

What I enjoy most about working in K-12 is contributing to projects that leave a lasting impact on schools and their communities. Helping schools maximize the value of their equipment while staying within budget is rewarding, and I appreciate building strong relationships and earning their trust.

With over 10 years of experience, I understand the challenges of K-12 projects—tight timelines, safety concerns, and limited budgets. My attention to detail and clear communication help keep projects on track.

A project I’m especially proud of is Libertyville High School, divided into two phases: first a new kitchen, now a serving area. Managing construction while school is in session has required careful planning, and seeing the progress come together has been a highlight of my career.

Not only have I been working in K-12 equipment and design for over 18 years, my family has also been involved in school foodservice for three generations, so this market is a special space for me. I love being able to collaborate with clients to solve problems, improve workflow strategies and introduce new technology. But what’s most rewarding is seeing the kids enjoy healthy food with their friends in a great environment, even more so now that I have three kids of my own eating school lunch daily!

When working with schools, I understand many operators have to do more with less. I have a special eye for operations and bring to the project the ability to maximize budget and space while creating an environment that’s welcoming and dynamic.

Of all the projects I’ve worked on, the one that means the most to me is my very first project. I worked with a design consultant and child nutrition director to create a flexible and functional space with the goal of driving participation in a brand-new high school. Eighteen years later that serving counter is still going strong.

I enjoy working in the K-12 segment for the opportunity to help our customer base discover their options, collaborate with them on new ideas and help make decisions that will drive the success of their operation. It is rewarding to participate in the success of the customer and build meaningful relationships.

I like to collaborate by receiving feedback and sharing ideas. Since many districts are focused on work, it is an opportunity for me to ask reflective questions about a customer’s operation, learn about their ideas and desires and then support them to realize those ideas and desires. The shared experiences with FSDs helps bring different perspectives to light and opens conversations so we can explore options.

I’ve had the opportunity to work on many different projects with our Boelter team and each one is unique in its own way. I’m proud of all the projects I participate in because I know I’m giving my best for each of our customers.

I enjoy the relationships I have developed with Foodservice Directors around the state. Providing quality, cost-effective solutions and ongoing customer service brings me great satisfaction. I treat all my customers like family.

With a solid understanding of equipment and smallwares used in K-12 kitchens, I collaborate closely with FSDs to ensure they receive products they're happy with and enjoy working with. I have a consultative approach and like to hear customers’ needs and wants before I offer any suggestions.

Over my career, I've nurtured long-term partnerships with numerous schools, spanning both K-12 and higher education. Recent highlights include overseeing kitchen remodels in West Salem and Whitewater, as well as specifying products for UW Oshkosh's new 24/7 dining concept, launching in the upcoming 24-25 school year.

As a father of four, I understand the impact school meals have—not just on kids, but on entire families. I want the best meals and experiences for every student. Walking into a space with a school administrator and imagining its potential brings real joy to my work. Every project, piece of equipment, and new set of pans or utensils improves the experience for students and the school community. It’s a privilege to help make that impact.

With over 30 years in foodservice operations, I know the role of a foodservice director because I’ve lived it. Small details make a big difference. You wouldn’t take your car to a vet—so trust your kitchen to a lifelong foodservice professional.

I’ve catered to celebrities, competed in food truck events, and most importantly, helped create joyful, functional spaces for thousands of kids. Those smiles when a cafeteria transforms—that’s what keeps me coming back.