Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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38 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 Whether an architect uses BIM could depend on the size of the firm or the nature of the project. For example, many small- to medium-sized firms still work with traditional computer-aided design programs. "Architects doing design in country clubs, for example, are not yet using BIM. Schools and other large projects are using BIM," Camacho notes. When deciding whether to work in BIM or with the more traditional computer-aided design tools, most designers seem to prefer the former, according to those participating in a study on BIM implementation co-developed by FE&S and the Foodservice Consultants Society International (FCSI) — The Americas Division. How strongly they feel about whether BIM represents the easiest design tool for a project varies considerably based on the size of the project. For smaller projects (those with budgets of less than $150,000), 55 percent of designers feel BIM represents the easi- est option, while 26 percent prefer CAD. Eighteen percent say working with either program is equally easy. For projects with budgets between $150,000 and $500,000, 69 percent of design- ers prefer BIM, compared to 18 percent who prefer CAD and 14 percent who say both platforms are equally easy to use. For projects with budgets that range from more than $500,000 to $1.5 million, BIM becomes the clear preference among design- ers, with 78 percent saying they would rather use that design tool compared to only 14 percent who would opt for CAD. And for really large projects, those with budgets in excess of $1.5 million, BIM remains the design program of choice, according to 73 percent of the participants. As a result, even the often technology-adverse dealer community — or at least those dealers serious about design — will eventually get on board. Some dealers use outside vendors to create their BIM drawings, while others have been working with BIM for years, Green says. "The dealer community is reacting to demand," he adds. Dealers won't be able to maintain that reactionary posture forever, though. "We are in the middle of convert- ing everything we do to BIM," Green says. "That will be our drawing language. Period." One reason for the foodservice industry's slower transition to BIM could have to do with the various peer groups working in this community. Some designers at the end of their careers may be reluctant to learn a new program. Newer design- ers, namely those graduating from college or other technical schools, enter the workforce having been trained on BIM and see it as the direction the industry is going. Finally, the middle group of foodservice professionals, those who are not new to the business but remain years away from retirement, are willing to change but might require an extra nudge. "It's that dynamic that is keeping it from spreading too quick- ly within our industry," Fahrenholz says. "It really depends on the peer groups you have and whether they are willing to change." Cost represents another barrier — a very high one, too — that most BIM users continue to encounter. "The developers of these programs know what they have, so it's not getting any cheaper from that standpoint," Green says. "For us, though, the biggest costs were training and content. We were already paying for other software licenses." In the early days of BIM, content was a problem because it took so long to create and there was so little available. Because the industry has traveled another four or five years down the road with BIM, there's more content available, which can make things go a little more smoothly. "Our library is pretty vast. We use a lot of repeat items," says Mike Wrase, senior project manager for Rippe Associates, a Minnesota-based foodservice consulting firm. The process to develop BIM content, though, remains the same. "It's still as difficult to create content, but there's much When hiring someone, which is more important: experience in foodservice or with BIM? Source: FE&S/FCSI BIM Survey 2017 Have you changed an equipment specification due to a lack of BIM content? Source: FE&S/FCSI BIM Survey 2017 Expected use of BIM in the next 5 years. Source: FE&S/FCSI BIM Survey 2017 Note: 0% of respondents expected to see a decrease in use of BIM BIM — 46% Foodservice — 43% Other/Depends on the Position — 11% Yes — 77% No — 23% Increase— 87% Stay the Same — 13% What Happened to the BIM Boom?

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