Organizations of all types are using location-based social media data and other user-generated information to improve workspace design and functionality. By researching occupancy data, user satisfaction ratings, and other metrics, facility designers are finding smarter ways to lower costs and create efficiencies. While some organizations mine existing trace data automatically generated by mobile devices and building management systems, others are developing customized platforms dedicated to capturing key information.

Leading-edge interdisciplinary facilities like the New Jersey Institute for Food, Nutrition and Health (IFNH) at Rutgers University, as well as facilities in Wisconsin and Washington, D.C., are transforming academic research culture through the use of open building designs that foster cross-discipline collaborations and “emergent outcomes.” This approach to culture-driven facility design is also being successfully deployed at other universities across the country in an effort to improve the way research institutes operate and compete for grants and contracts.  

Whether personal or professional, change evokes an emotional response. Workplace change initiatives, especially those relating to space, nudge (or jolt) employees out of their comfort zones and typically entail some modification in routine and behavior. Relationships change, as well, and questions arise about how to continue performing at a high level in the new environment. The fastest, most productive change strategies take these human dimensions into account.  

Workspace planners are often asked to design to a 10-to-20-year time horizon, but the more rapidly technology advances, the harder this becomes. And it’s not just the hardware, software, and work tasks that are going to change, says Kay Sargent, director of workplace strategies at Lendlease. It’s also the workers themselves. Science shows that workers’ brains are going to work differently in 20 years, says Sargent, and companies need to start planning for this now, or pay the price.