Campus Dining 2030 and Beyond - 101

THE THINK TANK
Background
The following slides were presented to the Think Tank participants as background information.
Session 3
Employee-Facing Facilities:
Designing for Flexibility and
Labor Constraints
Focus Groups
Make it employee friendly
" ...introducing, you know, equipment that makes it better and more
attractive to work in dining like things that not necessarily robotics, but
different types of equipment that make the job more attractive and a
little bit easier, and create some, you know, satisfaction with coming to
work in the in a residential dining hall. "
Flexibility
" Flexibility. We use that term for many, many years. Yeah, it really came
to life during the pandemic ... so uh flexibility has to be more intentional
on the areas, and the spaces have to be much more able to be
disassembled and reassembled in a different way. "
Session 3
Employee-Facing Facilities: Designing for Flexibility and Labor Constraints
Session 3
Employee-Facing Facilities:
Designing for Flexibility and Labor Constraints
Managers
Build in flexibility
" I think we obsess over this station's going to be a grill station. We build it in here like this, and
that's how it stays from now on. Well, I mean all that equipment is on quick release. So, let's just
intelligently look at the counter design. And then let's say, okay, when this feels a little bit
boring, next semester, let's move the grill station over there. "
Make spaces more user-friendly for employees to promote efficiency
" It's beautiful skylight gymnasium. I love coming here. But if I had to cook here, I can see the
difficulties from a from a culinary standpoint. "
" But whenever we can build a place that thinks about from the back-of-house perspective being
efficient, allowing people to navigate workstations. "
" So what are the things that we have to do to be more efficient? "
" I take the commissary kitchen and streamline my efficiencies in that direction "
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