Space Exploration: Are space invading hoteliers predicting the future for food & grocery?
Having recently stayed in hotels in London, Sydney and New York I recognised just how efficient hoteliers have become when it comes to space. Even more impressive is the way in which hotel rooms have been stripped of everything that does not add value. Cupboard and wardrobe doors are gone, and with that, 20cm shaved off the bed. Bathrooms will only fit one person at a time, and have privacy doors which slide into the wall to remove the necessity for manoeuvring space. Flat screen TV’s and showers, and certainly no room for a bathtub. The hotels aren’t even shy about their space-saving escapades – I came across a room type with a double bed and not much else besides, aptly named a ‘shoebox’ room.
Having saved some space, the hotelier installs iPads to control everything at the touch of a button and compact coffee machines, creating a modern chic design which we associate with luxury. Rooms are quicker to service, cheaper to heat or cool, all while the hoteliers also achieve 30% more capacity.
So why aren’t we looking at our factories in the same way? Why aren’t they built on the current paradigm? We build with room for expansion using current constraints, not future possibilities. We think a full factory is efficient, but more likely it is inefficient.
Highly adaptive capacity
Factory utilisation is based on equipment usage, and more often than not it is just the equipment known as the production line. The biggest changes to the factory of the future will come from technology. Computer-aided design and simulation reduces the time and cost of bringing new goods to market. Advanced robotics make automation cheaper and more flexible, meaning it will be about a flexible footprint that can accommodate changes in equipment functionality, lines that can easily relocate, and plug in, plug out processes. The factory of the future could even be a pop up!
What is the average time it takes for a raw material to flow through your factory?
If hotel rooms can churn satisfied customers within the hour they would need less space to generate the same return. This is not possible. But the factory is different – the quicker the product churns through the plant, the less space that is required. Perhaps it is therefore time to redesign the process, and then the factory.
Think vertical
From the industrial revolution until after World War II, it was common to build factories on multiple stories. In 1928, FIAT opened its Lingotto Factory in Turin, Italy; it was the largest in the world. Parts would enter the building at the bottom, delivered from the adjacent railway lines, and cars would exit at the top. The whole roof was a test track; then the cars would whizz down the ramp and out of the building.
Cars are probably not the kind of product that lend themselves to vertical manufacture, but could vertical factories, like vertical farms, become the next big thing and bring the jobs closer to the workers again.
It is all linear
Factories that are regarded as well-designed are linear. They tend to have a goods in and goods out department with rooms in between, with a manager in each room. We need to challenge the paradigm, remove the walls, improve the flow and challenge whether a circular factory would actually be far more efficient in both flow and service.
Hub and spoke service to lines is easily applied, line lengths mean space can be optimised with the smaller lines on the inside. The nerve centre (people) and shared services will always remain at the centre with expansion simply adding another layer to the onion factory.
Written by Paul Eastwood, Coriolis Consulting Pty Ltd
