Maximize Your Budget and Increase Meal Participation
Providing delicious, nutritious meals to students while also reducing costs, enhancing efficiency, and alleviating pressure on staff is no easy task. We’ve partnered with schools across the country to help make smarter decisions – from navigating the complicated process of equipment specification to recommending the right products built for durability and addressing challenges such as cafeteria layout optimization.
We know that school foodservice is far from one-size-fits-all. Our K-12 equipment and product specialists are dedicated to educating, guiding and providing personalized solutions tailored to your school’s specific requirements.
Foodservice Equipment
Customized equipment solutions, attractive presentation and innovative merchandising strategies can reduce cafeteria wait times, boost engagement, and elevate the overall lunchroom experience. Whether you need new or replacement equipment, our dedicated team of equipment specialists is here to help navigate you through the process. From specification writing to on-site assistance through install and warranty management, we will ensure your school won’t miss a beat.
Foodservice Supplies
With a vast selection of over 100,000 product offerings spanning tabletop, smallwares, and even janitorial supplies, we are committed to helping you make informed purchasing decisions. We put our foodservice supplies expertise to work, providing personalized inventory selection and ongoing replenishment support.
Our custom ecommerce platform offers convenient 24/7 ordering capabilities. Equipped with features such as quick reorder guides, visibility into order history, and secure storage of payment and shipping information, you can place orders at your convenience and pace.
Design & Project Management
From food preparation to serving line, an efficient design is critical for a smooth operational flow. Boelter will collaborate with you on your foodservice design, optimizing your space to meet the unique needs of your school. We provide hands-on support throughout your project, including on-site consultations, CAD and/or Revit drawings, valuable insights, and project management.
Ready to get started on your next project?
Please fill out the form on this page with your project specifications and one of our K-12 specialists will contact you within 48 business hours. Submissions received on Fridays-Sundays will be answered the next business day.
We look forward to working with you on your upcoming project!
Our Work
We create cafeterias and school kitchens adhering to the quality, capacity and functional requirements our customers need for maximum efficiency.
Sun Prairie High School
Neenah High Shool
Middleton High School
Union County
Pace Academy
Greenfield High School
Recent Projects
Andrew Hill High School - San Jose, CA
Beaverdam Elementary School - Elberton, GA
Bloomington Public Schools - Minneapolis, MN
DeForest High School - DeForest , WI
Fairview Elementary School - Modesto, CA
Grove Park Elementary School - Palm Beach Gardens, FL
Hutchinson West Elementary - Hutchinson, MN
Maine East High School - Park Ridge, IL
Mehlville High School - St. Louis, MO
Middleton High School - Middleton, WI
Neenah High School - Neenah, WI
Polk County School District - Cedartown, GA
School District of West De Pere - De Pere, WI
Shackelford Elementary School - Modesto, CA
Sun Prairie - Madison, WI
Tyler Elementary School - Stockton, CA
Union County Primary School - Blairsville, GA
Warren County School District - Warrentown, MO
“Brett is very knowledgeable about the types of equipment schools need and what other schools are doing in their programs. He not only helped suggest the right equipment but also played an instrumental role in persuading people in the district office why we needed certain equipment.”
TARA BRADFORD
FAMILY AND CONSUMER SCIENCE EDUCATION TEACHER
MIDDLETON HIGH SCHOOL
Inspiration
3 Tips for Boosting Meal Participation in Your School Lunch Program
We understand the significance of a school cafeteria and the importance of enhancing school lunches and boosting participation in school meals. Ensuring high meal participation in your school lunch program is vital for the well-being of students and essential for the overall success of your cafeteria operations.
Bid Specifications for K-12 Foodservice Equipment: How to Ensure a Smooth Process
For K-12 foodservice operators the process of researching new equipment and writing specifications for a bid can be a daunting process. While the end result is exciting, the road to that point is paved with stress of having to do research, writing a specification for bid, and meeting with school officials and school board members to get the purchase approved.
Making the Switch to Scratch Cooking: K-12 Foodservice Equipment Must-Haves
From California to Wisconsin, K-12 school systems across the country are making the switch from processed, heat-and-serve foods to scratch-cooking menus for students. This shift in school foodservice brings many benefits, most of all to the more than 30 million kids eating lunch at school each day.
Our K-12 Experts
Travis Lee
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.
Emma Calverley
It is an honor to me to be able to work with school professionals to ensure children have the support and nutrition they need for a successful day of learning. It is meaningful to be able to work alongside the teams that prepare the food to help streamline the processes and ensure food safety measures are met.
I bring a lot of curiosity to each job, knowing that no two projects are the same. That means asking a lot of questions to understand what has worked for the operation in the past, what challenges they face, and the opportunities there are for improvements. That way I can help improve operational process and make the best possible recommendations for success going forward.
Mike Klosterman
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.
Jeanine Lopez
What I enjoy most about working in the K-12 segment is the partnerships with this group of people who are so full of passion and dedication to make sure students are fed well every day. It means a lot that I can be a resource for school nutrition professionals.
I’ve worked in foodservice for almost 30 years, in different capacities, including operations and culinary aspects. As K-12 systems move more toward scratch and speed-scratch cooking, my understanding of how kitchens function allows me to help problem-solve with foodservice directors. It gives me the knowledge necessary to help guide clients on the best equipment and tools needed to run efficient kitchens with the most optimal end product.
Every project is special to me, and my favorite part of my job is being there when everything comes together. Being there to help train school nutrition teams on the new equipment and seeing their excitement is the highlight of my career.
Ben Potter
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.
Ron Zeh
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.
Neenah High Shool
Sun Prairie High School
3 Tips for Boosting Meal Participation in Your School Lunch Program
We understand the significance of a school cafeteria and the importance of enhancing school lunches and boosting participation in school meals. Ensuring high meal participation in your school lunch program is vital for the well-being of students and essential for the overall success of your cafeteria operations.