With your team, administration, committee, board, etc., discuss:

• What is the process for your Food Services Supervisor to give input into the annual budget process for kitchen equipment for the replacement schedule and associated estimated costs (ovens, walk-in refrigerators, dishwashers, etc)?
• Similarly what is the process for your staff member responsible for program or activity equipment?
• How are these projections integrated with the facility director’s replacement schedule?
• How many years does your organization project? 5 years? 20 years?

About the series. Each month, a site and facilities question will be posed that you can discuss with your staff.