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THE THINK TANK
FLEXIBILITY IN FACILITY
Session 3
Flexibility in facility is an important facet of modern college and university foodservice as student demand for
greater variety and sophistication in their food choices has become and will continue to be critical to their
satisfaction. In recognition of this reality, the participants were enthusiastic concerning designing for flexibility
as it not only allows for accommodating current students and employees but will serve to allow for changes
in the future as well. To accomplish this need for flexibility, the participants identified using equipment that
employs " quick disconnects " as it will be much easier to change and move equipment as needed. For
example, they suggested that not all equipment needs to be displayed and utilized at all times, but rather only
connect and utilize the equipment needed for pop-up style dining options. These pop-up offerings could be
used to enhance offerings and combat menu fatigue. In this same vein, suggestions were made to make use
of newer " ventless " cooking technologies and mobile cabinetry that would allow for cooking and service
opportunities in more non-traditional settings. Finally, the participants recommended that when designing
stations and purchasing equipment, efforts should be made to make them both cuisine-agnostic. This too
will allow for greater flexibility in cross-utilizing equipment at different stations and serving varying menus out
of the same station.
LABOR CONSTRAINTS & THE FACILITY
As will be highlighted in the next section, labor is one of the greatest challenges facing the foodservice
industry, both commercially and institutionally. As such, it is imperative that operators examine what can be
done on many different fronts to alleviate the issue and mitigate its impact. Several recommendations
surfaced from the participants about how facilities can and should be designed to address a lack of labor
and the need for streamlining and efficiency.
The first recommendation was to create central commissary kitchens. By centralizing the prep work for
multiple outlets in a single, central location, it is possible to consolidate repetitive activities completed by
multiple employees in multiple locations. For example, having one cook dice all the tomatoes that will be
needed for the day across all outlets provides efficiency by allowing the other personnel to focus on other
activities.
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