A closed kitchen at an educational institution will cause more than grumbling stomachs. It will also cause grumbling from students, parents, staff and visitors through negative conversations in the social sphere. No one wants a negative discussion to surround their business. Ralph Goldbeck, AIA Partner of Kitchens To Go/Carlin Manufacturing, will help you avoid this problem with his discussion on temporary kitchens, an educational solution to the closure of a campus food service program. This sponsored webinar by Carlin Manufacturing, LLC, will occur on July 25, 2012 at 11 a.m. PST.
The following topics will be addressed during the one hour seminar:
- Various temporary kitchen solutions
- Benefits of a temporary kitchen
- Determining the most cost-effective solution
- How to retain your loyal customers
- Analyzing the true cost of ownership of a temporary kitchen and the ROI relative to each foodservice renovation or construction solution
- Leasing vs. purchasing a temporary kitchen
- Managing your construction timeline to return to normal operations quickly
Managers that work in the kitchens of any educational institution, ranging from a public grade school to a private university will find this webinar to be very informational. The avoidance of closing a cafeteria or restaurant should be avoided at all costs to keep the daily visitors full and happy. Also, think about all of the lost profits from the meals and concessions that could have been purchased by guests, students and staff during the closure.