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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insert that two-door refrigerator, it stays the same size no matter where we move it in the design. And if you move it 20 different times in the design it stays the same." What if an architect has not yet made the jump to BIM? No problem. "Most of the time if the architect is working in CAD we are going to do it in BIM and convert it back," Camacho notes. Naturally, the ability to create three-dimensional views draws the most attention. Let's face it: From an operator's perspective, putting on the virtual-reality glasses to view a plan is way more fun than looking at a bunch of squares and rectangles on a sheet of paper and trying to envision what your kitchen might look like. This nifty feature also helps improve the accuracy of a design, per the FE&S/FCSI BIM Survey . "Operators do seem to read the three-dimensional plans a lot better," Wrase says. For example, a beverage station might include a soft drink dispenser, ice, coffee, tea and more items, which can really make for a tight workspace. "Some operators can't visualize what they are trying to place on top of a counter until they see it in 3-D," Wrase adds. "It really helps to show operators a 3-D drawing of a workstation like that because some of them really can't read 2-D drawings." As of right now, though, the more consistent benefits of BIM seem to be the platform's ability to help create a more cohesive project team, which speaks to the plan's ability to create elevations, floor plans, equipment schedules and MEP plans. "It ties the architect, all of the subcontractors and trades together," Fahrenholz says. "I know for a general contractor they can count how many boards or nails are used on a project. So it does lessen the construction costs." When one member of the project team makes a change, it updates everyone else's documentation, thus enhancing com- munication. "When we send our plumbing and electrical plans, they have everything they need in there," Camacho says. "So it makes the coordination of all the players much easier." Experience: BIM vs. Foodservice Similar to the age-old chicken-or-egg debate, companies must still decide whether they hire designers with BIM experience or foodservice experience. The industry remains split on this subject: 46 percent favor hiring someone with BIM experience, while 43 percent favor hiring someone with foodservice experience, according to the FE&S/FCSI BIM Survey . And 11 percent of the study participants cited factors other than BIM or foodservice experience as being more important when making a hiring decision. "One's easier to find these days: You can find people ex- perienced in BIM. It's harder to find someone with foodser- vice experience," Green says. "And we've had to teach people about foodservice for a lot of years already, unless they have already worked in the industry. So we find an experienced BIM person and teach them what we do." And the importance of BIM versus foodservice experience will often depend on the individual's role within the company. "If they are in a position where they are doing drawing work, the BIM experience is more important than the foodservice knowledge," Wrase says. "Knowing the ins and outs of the program and being able to draw good content is really impor- tant. We've always been able to teach the industry to them. If they are in a managerial position, they need to know a little of both. It always helps, though, to have some foodservice experi- ence. Really helps if you have been in the back of the house before to know what you need to draw." While it can be challenging to find someone who works in BIM today, that won't likely be the case tomorrow. "Some of the new folks don't know how to work with CAD," Camacho says. While the adoption rate of BIM may have been slower than most expected, many foodservice designers feel this technology is about to take off. "It's going to move faster now. For groups like ours, this is what we do," Camacho says. "And contractors are now requiring the dealers to do it too." The adoption of BIM could coincide with shifting demo- graphics among the foodservice design community. "As our workforce transitions, BIM will be the program for the future. Someone has to force that change. You have all of these com- ponents — architects, foodservice, interior designers — and nobody has picked the main standard. I think the architects will be the ones that drive the change," Fahrenholz says. FE&S Marra Forni ovens are consistent, versatile, beautiful and they're made by great people." Says Tazza Kitchen's Owner and Culinary Director, Jeff Grant. "People who say that these are just pizza ovens couldn't be more wrong. We bake every- thing from bread to slow roasted meats and fish." Beat the rush for your highly sought after wood-fired cuisine with a Due Bocche (double mouth) oven. Also available with touch- screen controlled rotating deck, exhaust system and more. Inquiries@marraforni.com | M A R R AF O R N I . C O M | 888.239.0575 Photo: Tazza Kitchen, VA OCTOBER 17-18, 2017 | NJ Come See Us! Ò What Happened to the BIM Boom?

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