Campus Dining 2030 and Beyond - 104

THE THINK TANK
Session 3
Additionally, technology should be employed to accomplish some of these same tasks. In the current
technology/robotics market, the cost may outweigh the return on investment for the purchase and
implementation of labor-saving technology. However, the technology and the markets will mature so that
using robotics as labor savings to assist/replace humans with repetitive or mundane tasks will make greater
economic sense and facilitate new, different, and better use of human capital. However, there are already
technologies that are available and seemingly cost-effective that can help with labor issues. Particularly with
customer-facing positions, there are several technologies that are available and proven. Kiosks, mobile
ordering, and frictionless retail technologies all reduce the need for the customer to interact with a
human. Implementing these can reduce/eliminate the need for staff to be present to facilitate those
transactions. Finally, it is recommended that operators invest in a complete system. With all the disparate
systems available, sourcing and implementing a single point system that can handle all the needs from
ordering to execution, and back-office management would allow for fewer labor hours dedicated to
completing these various functions. It would also have the added benefit of providing rich data to service
providers concerning all facets of their operations.
Another important facet of the facility design is its ergonomics. Designers should keep in mind how
employees will be using the spaces as they are creating them. This thought process should be implemented
for the entire operation from the loading dock to food preparation and service, and finally waste
management. By considering the flow of how both product and food move through the spaces, they can be
designed both for the safety of the food and employees, as well as maximizing efficiencies and reducing
waste.
Standardization of equipment is another tactic for boosting future efficiency to accommodate labor issues.
Utilizing the same equipment in the different facilities across a campus will reduce the learning curve for
employees on operating the various pieces of equipment. In addition, the organization will save on equipment
maintenance, as it requires fewer vendors and a smaller skillset needed for maintenance staff. When
considering equipment, ease of use and programmability should be considered, as both facets would allow
employees to be more efficient in using, updating, and maintaining it.
Finally, when considering facility design, operators should consider the next generation of employees (Gen
Z and Gen A), both student and non-student alike. The participants concluded that, where possible, the
employee facilities should be accommodating and comfortable. One example is to ensure that employees
have functional, professional locker rooms that convey the employee's importance through that space's
design. Lastly, some participants recognize that this next generation may require space to accommodate
their bikes and scooters and suggested that creating this space could be another way to demonstrate that
employees are valued and to make the workplace more inviting.
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Campus Dining 2030 and Beyond

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