Menu updates can come and go with relative ease—sometimes, operators can change their recipes and adjust purchasing to stay current. But keeping up with the footprint demands of a high-yield facility is another challenge entirely. Renovations and new construction, whether major or minor, require a whole new level of planning, foresight and cooperation across a variety of departments.
Here, FoodService Director pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples from some memorable renos that highlight FSDs who successfully put change into action.
Who we surveyed
Of the 283 operators who responded to the survey, one-third (94) were located in the Midwestern region. The vast majority of these locations were self-operated (79%), with contract-managed facilities (19%) and a mix of the two (2%) lagging far behind.
Changes: Operators are splitting the difference
While 45% of operators overall said they had completed some kind of renovation in the past two years, 58% say they are planning an overhaul in the coming two years. Fully half of operators with gross annual food and beverage purchases over $5 million say they are planning a complete back-of-house renovation in the next two years.
Which of the following changes are you planning in the next two years?
27%—Partial back-of-house renovation
26%—Partial front-of-house renovation
18%—Full back-of-house renovation
20%—Full front-of-house renovation
Out with the old
While many operators cited multiple reasons for deciding to undergo renovations or new construction, 67% pointed to aging or out-of-date equipment or space. Other popular motivations include increased audience size (29%), increased scratch cooking (17%) and location/convenience for diners (16%).
Renovation in practice
Maryville College. Maryville, Tenn.
Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a $2 million renovation, conducted over the course of two summers and finished in the spring of 2016.
I think [staffers] just prayed for the day they would actually get their new kitchen. We did cook for a while in a 1960s kitchen, and I can tell you, it drove everybody crazy.”
—James Dulin, general manager for Metz Culinary Management
Signs of the times
Thanks to the influence of Chipotle and other fast-casual restaurants, meal customization stations are especially popular. Noncommercial operators are looking beyond the dining hall stir fry lines of yore and moving to grain bowls, broth bars and beyond.
Renovation in practice
Sparrow Hospital, Lansing, Mich.
Once Sparrow Hospital in Lansing, Mich., updated its cafeteria with a gas pizza oven, the hospital sold 12,442 more slices than the same month a year earlier. Laura Fellows, executive chef and interim director of food and nutrition, staffs two people at the pizza station—but often adds a third line cook and an expediter to keep up with demand.
The station is a completely open kitchen, and if you’re at the service counter, you can see the pizza cooking and talk with my guys standing there making pizzas.”
—Laura Fellows of Sparrow Hospital.
She says the oven has helped pizza sales gain traction across the hospital, in part due to a window on the back that allows guests to watch as the pie gets fired.
8%—The percentage of respondents who plan to use food trucks to supplement their service during construction. At the University of Connecticut in Storrs, Conn., Executive Director of Dining Services Dennis Pierce turned to his campus’ Food For Thought truck last spring when a dining hall was closed for expansion.
9%—The percentage of respondents who planned to spend more than $10 million on their renovation project. Most operators (59%) planned to spend between $100,000 and $499,999.
Time and money
No construction or renovation project will ever run completely smoothly. Nearly half (45%) of operators surveyed said they expected funding to be a potential issue for completing their work, while 36% cited time, 34% noted construction delays and 31% pointed to administrative approval.
Continuing meal service during the project is another beast entirely. Nearly half (43%) of operators say they plan to complete their construction in phases, while one-third plan to use other kitchens or service areas within the organization.
Renovation in practice
University of Chicago Medical Center. Chicago
While making plans to triple the size of one of its kitchens, “Our first consideration was not just cost, but the speed,” says Elizabeth Lockwood, project manager. UCMC could renovate in place and complete the project in multiple phases, but that scenario included additional labor costs and using a dish room that was several blocks away from the kitchen. The decision was made to construct a temporary kitchen from four modular units in an open parking lot.
Moving into a temporary complex certainly had its own set of challenges; however, it did get us into the new kitchen much faster.”
—MaryPat Severns, Aramark resident district manager of food services at University of Chicago
Where do you look for inspiration for a redesign or new construction?
51%—Design Firms
40%—News websites/magazines
38%—Peers
28%—Restaurants
20%—Word of mouth
11%—Surveys
10%—Social media