This page contains a Flash digital edition of a book.
B BRIEFING


A taste for collaboration


Though relatively small, The Bite café at London Business School needed quality project management to meet a tight refurbishment deadline. Jim Banks asked the project partners how they made a success of it


L


ondon Business School prides itself on the services and facilities it provides to its students and its recent refurbishment of one café on its Quad – The Bite – is testament to its willingness to devote time, effort and resources to every aspect of its site. The café is small, but it plays an important role in commercial terms and for students. The project to redevelop The Bite faced many challenges, not least because the space would have to be transformed in just five weeks. This allowed three weeks for the fit-out by the main contractor, one week for the specialist fitters to complete the construction phase,


84


and one week of training – there was no margin for overrun, as it had to be completed before a new term began. “The Bite had not been refurbished in more than five years and we needed to guide the traffic better, both from the street and from within the school, as well as improve service. We sat down with the catering company to decide the goals for the project, which were to make it easier for customers to buy from the café and to give them a lighter, crisper space,” says Richard Bolger, project manager for campus services at London Business School. “The branding of the café and the equipment in it are totally different, and


there has been a change in the way people are guided around the space. Before, customers would queue up to be served at two tills, but there was no specific way to queue, so it was disordered. “Now, with specific coffee points and


better flow, queuing is more controlled and service is much quicker. I am very pleased with the look and feel of the space now, which is lighter, less busy and much more focused. Queues move faster and sales have certainly gone up,” Bolger adds. The refurbishment process is such a success that catering design company Chiller Box, which won a tender to source and supply equipment for The Bite, won


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108