MINDING THE DUST DURING CONSTRUCTION

摘要

Upgrades are on the horizon for many noncommercial operators, and 41 percent cite continuing service during renovations as their biggest challenge, according to FoodService Director's 2014 Big Picture survey. Those who have taken the plunge find that planning, communication and some improvisation are critical to keeping operations humming. Julie Jones, director of nutrition services at The Ohio State University Wexner Medical Center, oversaw the renovation of all of its kitchen and dining facilities from 2012 to 2014. Upgrades included the complete rebuild of the central production kitchen, storeroom areas and dish rooms, as well as renovations to the main cafe and dining area and construction of seven new hospitality centers for on-demand dining. New technology was installed to optimize ordering and streamline back-of-house operations by allowing staff to simultaneously monitor multiple hospitality centers. Now, Jones says, more than 900 people use the self-ordering kiosks, which are linked to digital menu boards.