The Big Picture: Construction and renovation

Sprucing up the place

The majority of operators said they are planning to renovate at least part of one or more of their dining facilities in the next two years. Universities (71%) are most likely, while hospitals (46%) and long-term care/senior living (43%) are the least likely.
Operations with $5 million or more in annual purchases are significantly more likely to be planning a renovation than those with lower annual purchases (88% vs. 46%).

                          Total        Business &    College &      Schools        Hospitals     LTC/Senior
                                             Industry       University                                                   Living

Renovations Past 2 Years Next 2 Years Past 2 Years Next 2 Years Past 2 Years Next 2 Years Past 2 Years Next 2 Years Past 2 Years Next 2 Years Past 2 Years Next 2 Years
Partial back-of-house renovation 26% 22% 18% 22% 42% 31% 26% 23% 16% 14% 24% 21%
Partial front-of-house renovation 24% 25% 18% 30% 27% 40% 19% 28% 14% 22% 18% 15%
Full front-of-house renovation 20% 17% 23% 17% 36% 26% 18% 13% 8% 11% 18% 16%
Full back-of-house renovation 16% 13% 23% 22% 24% 21% 20% 17% 8% 5% 10% 9%
No renovation 49% 48% 41% 39% 22% 29% 47% 49% 67% 54% 55% 57%

Planning construction

About one-quarter of operators said they plan to open a new dining location in the next two years, with college and university operators (43%) the most likely to do so. In addition, operations with annual purchases of $1 million or more are significantly more likely to open a new location within two years (43%) than smaller operations (11%).

  Total Business & Industry College & University Schools Hospitals LTC/Senior LIving
Within 2 years 23% 26% 43% 16% 16% 18%
3-5 years 9% 0% 15% 12% 8% 6%
6 or more years 4% 9% 1% 4% 7% 3%
None planned 64% 65% 41% 68% 69% 73%

Renovation challenges

Finding money for renovation projects (55%) and continuing services during a renovation (41%) continue to be the most daunting challenges for non-commercial operators. College operators (65%) were most likely to encounter funding hurdles, while long-term care/senior living operators (43%) were least likely. 

  Total Business & Industry College & University Schools Hospitals LTC/Senior Living
Funding 55% 59% 65% 56% 60% 43%
Continuing service during renovation 41% 50% 51% 18% 45% 42%
Administrative approval 31% 27% 43% 27% 35% 23%
Finding space 22% 5% 25% 15% 39% 14%
Construction delays 16% 18% 31% 14% 10% 13%
Dealing with vendors/contractors 12% 5% 15% 22% 6% 11%
Selecting equipment, materials, etc. 11% 14% 3% 22% 15% 8%
Time 11% 14% 22% 11% 10% 5%
Plans/blueprints 7% 9% 7% 8% 6% 6%

 

More From FoodService Director

Industry News & Opinion

When looking for a way to get more use out of its Canyon Cafe, open during the weekends only, California Polytechnic State University in San Luis Obispo, Calif., tried something new: free cooking classes.

Classes are open to students, as well as faculty and staff, and are taught by Campus Dining Executive Chef Michael Albright, according to Mustang News .

The weekday classes, which are capped at 14 participants, have taught attendees how to make items such as probiotic overnight oats and “the perfect turkey.” Interested parties can sign up online via the school’s dining...

Managing Your Business
chef online sourcing

More than 40% of restaurants buy supplies from online sources such as Amazon at least once per month, reducing their reliance on distributors, according to new research from Technomic.

The bulk of the online shopping—what Technomic calls third-party e-sourcing, or 3ES—is for nonperishable foods and other supplies that can’t spoil, such as disposables. "Today, operators are most inclined to purchase products in the nonfoods and shelf space but are reluctant to source frozen and perishables from 3ES,” said Joe Pawlak, managing principal of Technomic. “However, they can envision a...

Industry News & Opinion

Anchorage School District in Anchorage, Alaska, is offering free meals to students this week while schools are closed due to the recent earthquake, KTVA reports.

The meals are being served at nine schools throughout the district between 11 a.m. and 3 p.m. and are available to anyone 18 and under. The district has provided school buses at each location to allow students to eat inside.

Read the full story via ktva.com .

Industry News & Opinion

The United States Department of Agriculture (USDA) has announced its final rule on school meal standards .

The final rule builds upon the USDA's changes to school meal standards announced last year . It will keep the sodium Target 1 limits in place through school year 2023-2024, and Target 2 limits will go into effect for the 2024-2025 school year. The final sodium target (Target 3) will be eliminated.

While operators have been able to meet sodium Target 1 limits, many felt that the second two would be difficult to acheive. Over 90% of respondents in a School Nutrition...

FSD Resources