Published in S.O. Connected: Vol. 13 Issue 4 – Expansion & Building, contributed by Rochelle Monahan, MBA, RDN

Building or renovating a foodservice department can be a daunting task. It’s a long process with many different parties involved. The good news is that AHF operators and business partners collectively have a lot of experience in building and design. The purpose of this article is to explain the process, key players, operator’s role, cost considerations and design principles to keep in mind throughout the project. When designing something new, it’s important that foodservice operators dare to dream and create flexible spaces that will grow and change over time.