THE THINK TANK The Mission The participants were then presented with their Mission. Brainstorm ideas for how to design a facility that will Allow for both the back-of-house and front-of-house to be " flexible " Promote streamlining and efficiency to account for labor issues Consider future regulations and building requirements (e.g. no more gas equipment) What are the components that need to be present to fulfill these needs? No need to consider feasibility That will come later There are no bad ideas! Put in order of impact RESULTS Facilites are important to foodservice organizations and the campuses on which they operate. They are a visible piece of the service equation on the customer side and can facilitate or inhibit the ability of the employees to do their work efficiently. Providing flexibility in the facility's design can allow for a greater ability to adapt to current and future needs of the campus population. The three emergent themes from this section of the think tank included 1. flexibility in facility; 2. labor constraints and the facility; and 3. standardization of equipment. Session 3 97