Saturday, July 9, 2011
What is missing from the BIM kitchen?
Martha Stewart visited recently.
The country I live in, not me, though I am personally grateful for all the interviews she’s entertained my husband for days (indirectly, of course via the printed publications we are lucky to receive daily);
The homemaking Queen’s call triggered my renewed interest in domesticity but also hospitality in general.
I’d written a number of posts on the need to run the AEC more like the hospitality industry before and was challenged on the idea by some;
Nevertheless, the subject fascinates me. I see far more similarities than differences so I still encourage keeping an eye on what ‘restaurantors’ are up to when devising strategies to improve the AEC.
One of the commentators promoted ‘prefabrication’ ahead of the idea of being overly charmed by the actions of those that help filling ones tummies.
“...These are successful because we modelled our activities after manufacturing, not Veal Picatta. Prefabrication keeps waste of the jobsite, meeting one of the highest principles of LEED (managing waste)...”
But is the Foods & Drinks industry not one of the best examples of prefabrication?
Where did the “The one I prepared earlier” saying originate from?
The AEC is notoriously bad at capturing lessons learned, collecting, distilling and bottling up its knowledge, get Martha Stewart’s help!
Or is it time to talk to the good people of ‘Sara Lee’?