Food Hall Tracey Brolley 1
Table of Contents
01
Program
02
Schematic Design
03
Design Development
› › › › › › › › › › ›
› › ›
› › › › ›
Problem Statement..................................................... ....4 Food Hall Research..................................................... ....6 St. Louis Research....................................................... ..10 Commercial Kitchen Research................................... ..12 Concept....................................................................... ..16 Precedents.................................................................. ..18 Matrix.......................................................................... ..24 Tenant Requirements.................................................. ..28 Code Requirements.................................................... ..34 Location....................................................................... ..36 Site Analysis................................................................ ..40
43
Concept and Adjacency Diagrams.............................. ..44 Floor Plan.................................................................... ..48 Condition Diagrams..................................................... ..50
55
Restaurant Materials and Furniture...............................56 Cafe Materials and Furniture.........................................70 Bar Materials and Furniture...........................................76 R&D Materials and Furniture.........................................78 Living Room Materials and Furniture.............................80
04
Construction Documents
05
Construction Documents
› › › ›
3
89
Reflected Ceiling Plans..................................................90 Elevations................................................................... ...94 Sections.......................................................................100 Details..........................................................................104
106
2
Program Problem Statement
St. Louis desires a food hall that brings guests together to socialize and eat and a place for chefs, new and seasoned, to test new recipes. A variety of local food and drink vendors will allow for new and expanding brands to gain new customers and “pop-up� spaces will provide chefs a cost-effective way to try out their latest invention.
4
Program Food Hall Research What is a Food Hall? Unlike food courts made up of fast food chains, food halls typically mix local artisan restaurants, butcher shops and other food-oriented boutiques under one roof › Caters to a Foodie Culture. Farm to fork and slow food options › Experiential Retailing › Highly curated and visually appealing experience › Showcase local business and promote local development › Can shape the neighborhoods around them and revitalize forgotten areas › Mix of first time vendors and existing restaurants Types of Food Halls › Multi-Vendor or Single Operator › Brand Types › Traditional Market Place › Incubator › Convenience Market › Community Focused Food Hall › Seasoned Tenants vs Newcomers
6
Program Food Hall Trends › Small is the new big › Typical Food Hall sizes vary from 5,000-40,000 sq ft › Less than 10,000 sq ft is becoming more popular › Locations › Typically occupying mixed use buildings of residential and commercial › Extra Spaces › Demo & Incubation Kitchens, Event Spaces, Grocery Stores, Entertainment, Live Music, Art Installations › Provide pockets of seating / Different Options › 47% of Diners are alone
8
Program St. Louis Food Scene Research St. Louis is the 5th Best Place to Eat in the US says Food & Wine › Felt like the future › Explosion of the Bosnian food scene › St. Louis has the largest Bosnian population outside out Europe Popular St. Louis Restaurants › Breweries › Civil Life, Urban Chestnut, Perennial, Side Project, 4 Hands, Schlafly, Rockwell, Heavy Riff › Restaurants › Nudo House, Vicia, Cinder House, Savage, Nixta, Yellowbelly, Half & Half, Sardella, Benevolent King › Food Trucks › Balkan Treat Box, Guerrilla Street Food, Mann Meats, Heavy Smoke BBQ, UKraft Pop-Up Restaurants in St. Louis › Ticketed events usually located in the chef’s apartments › Brings in a personal and exciting take to the underground food scene › Chefs are able to share the story/inspiration behind the dish › Pop-up chefs are more inclined to take risks › The more intimate the better with communal seating 10
Program Typical Kitchen Layouts 5 Key Components › Storage › ›
Tools, food, dishware Cold and dry, lots of shelving
› Washing Station › ›
Separate for food and dishware Dishwasher, sinks, drying racks
› Food Prep Station ›
Counter space, cutting tools, storage, near cold storage
› Meal Cooking Station ›
Range, oven, fryers, any specialized equipments
› Service Station › ›
Plating and expo, salamanders Close to dining
12
Program Typical Kitchen Layouts Assembly Line Layout › Central row, starts with food prep, ends with completed dish › Benefits - Can produce a lot of the same dish › Best for - Fast food, limited menu, buildyour-owns
Island Layout › Ring layout, central cooking, storage, wash, ad prep along edges › Benefits - good staff communication › Best for - large kitchens
Zone-Style Layout › Separate zones for each station › Benefits - organized, different dishes can be produced at the same time › Best for - diverse menus, ample staff, large kitchens
Galley Layout › Every station along the edges › Benefits - easy rotation › Best for - tight spaces, food trucks, small staff
Open Kitchen Layout › Open to dining, hot side farthest from dining › Benefits - entertaining, maximizes small spaces › Best for - high end, small kitchens 14
Program Concept: Living Room The living room is the heart of every home, a multiuse space that families and friends use to gather, eat, play games, watch TV, and listen to music. A space where users can unwind and find refuge. The new STL food hall will be this space for its community. Guests will be able to eat, drink, and be social with friends, family, and co-workers. The food hall will also be a place for local chefs to start their restaurant journey, continue their legacy, or try out new recipes.
16
Program Precedent: Milk Market, Denver
15 Venues Multi-Vendor 15,000 Square Feet Architect - Davis Partnership Architects 18
Program Precedent: Revival Food Hall, Chicago
17 Venues Multi-Vendor 24,000 Square Feet Architect - HBRA Architects 20
Program Precedent: OC Mix, Orange County
27 Venues Multi-Vendor 42,000 Square Feet Architect: Thirtieth Street Architects 22
Program Matrix Amount
Square Footage
Total Square Footage
Adjacencies
Privacy
Restaurant
7
400
2,800
2,3,5,7
L
2
CafĂŠ
3
200
600
1,3,5,7
L
3
Bar
3
200
600
1,2,5
L
4
R&D Space
2
375
750
7
H
5
Dining Room
1
4,500
4,500
1,2,3,6
L
6
Restrooms
1
600
600
5
H
7
BOH
8
150
1,200
1,2,4,8
H
8
Admin Office
1
450
450
7
H
#
Room
1
Circulation
3500
Total
15,000
Daylight
Plumbing
Special Equipment
Special Considerations
Y
Y
PoS
Order counter, Counter seating, Meal cooking, Some food prep, Service/ expo station, Dry Storage, Cold Storage
Y
Y
PoS
Order counter, Counter seating, Meal/ Drink cooking, Cold storage ,Dry Storage
Y
Y
PoS
Glass washing, Counter seating, Dry Storage, Cold Storage, Sink
N
Y
Seating, Meal Cooking, Food Prep
Y
N
Counter Seating Tabled Seating Disposal Areas (Trash/Recycle)
N
Y
7 Individual WCs 3 Communal sinks
N
Y
Walk-In Freezer Walk-In Dry Dishwashing for all
Dishwashing stations, Food prep, Dry Storage (WI), Cold Storage (WI), Employee Lockers
N
N
Lockers
4 Desks, 4 Task Chairs, 50 Lineal feet file storage Conference Table
24
Program Venue Types & Tenants Restaurants
Cafe
› Italian
› Coffee
› LOUIE › BBQ
› Sump › Dessert
› Salt & Smoke › French
› New* › Acai/Juice
› Brasserie
› New*
› Bosnian › Balkan Treat Box › Poke/Sushi › BLK MKT Eats › Mexican › Nixta › American › New*
Bar › Cocktails › New* › Wine › Sasha’s › Beer › Rockwell Beer Co
New* - Indicates a tenant that would be new to the STL food scene and starting up at this food hall
26
LOUIE
Brasserie by Niche
› Pizza Oven
› Range Stove
› Pasta Boiler
› Flat-top Stove
› Sink
› Sink
› Cold Prep
› Cold Prep
› Range Stove
› Fryer
› Salamander
› Salamander
› Oven
› Oven
› 40 sq ft of Counter Space
› 40 sq ft of Counter Space
› Counter Seating for 7
› Counter Seating for 7
› Square PoS System
› Square PoS System
Balkan Treat Box
New American
› Wood Burning Oven
› Flat-Top Stove
› Range Stove
› Range Stove
› Sink
› Fryer
› Salamander
› Sink
› Oven
› Cold Prep
› Cold Prep
› Refrigerator
› 40 sq ft of Counter Space
› 35 sq ft of Counter Space
› Counter Seating for 7
› Counter Seating for 7
› Square PoS System
› Square PoS System
Program Tenant Requirements Salt & Smoke
Nixta
› Smoker
› 2 Fryers
› Salamander
› Sink
› Oven
› Tortilla Press
› Range Stove
› Range Stove
› Flat-Top Stove
› Salamander/Cheese Melter
› Fryer
› Flat-Top Stove
› Sink
› Oven
› Cold Prep
› Cold Prep
› 40 sq ft of Counter Space
› 40 sq ft of Counter Space
› Counter Seating for 7
› Counter Seating for 7
› Square PoS System
› Square PoS System
BLK MKT Eats › Cold Fish Display Case › Cold Prep › 110 Cup Rice Cooker › Sink › 40 sq ft of Counter Space › Counter Seating for 4 › Square PoS System
28
Sump Coffee
New Dessert
› 6 Coffee Grinders
› Ice Cream Display
› Espresso Machine
› 2 Fryers
› Pour-Over Coffee Machine
› Salamander
› Cold Prep
› Bubble Waffle Maker
› Sink
› Waffle Cone Press
› Ice Machine
› Cotton Candy Machine
› Pastry Display
› Cold Prep
› Toaster Oven
› Sink
› 25 sq ft of Counter Space
› 25 sq ft of Counter Space
› Counter Seating for 10
› Counter Seating for 10
› Square PoS System
› Square PoS System
New Acai/Juice › Blenders › Juicer › Sink › Ice Machine › Cold Prep › Refrigerator › 25 sq ft of Counter Space › Counter Seating for 10 › Square PoS System
Program Tenant Requirements Sasha’s
New Cocktails
› Wine Storage
› Bottle Rail
› Kegerator & Draught Tower
› Ice Well
› Undercounter Refrigerator
› Speed Rail
› Speed Rails
› Glass Washing Sinks
› Ice Well
› Kegerator & Draught Tower
› Glass Storage
› Blender
› Hot Sink
› Sink
› 70 sq ft of Counter Space
› 70 sq ft of Counter Space
› Counter Seating for 14
› Counter Seating for 14
› Square PoS System
› Square PoS System
Rockwell Beer Co › 2 Kegerators & Draught Towers › Ice Well › Bottle Rail › Speed Rail › Undercounter Refrigerator › Glass Storage › Hot Sink › 70 sq ft of Counter Space › Counter Seating for 14 › 2 Square PoS Systems 30
Program Tenant Requirements Pop-Up Spaces › Refrigerator › Oven › Stove › Microwave
Food Truck Garden › Parking Spaces for 8 Food Trucks under 26’ in Length › Tabled Seating for 176 › 7 Trash Cans
› Table-Top Fryer › Sink › Dishwasher › Soft Seating for 5 › Countered seating for 4 › 45 sq ft of Counter Space
32
Program Codes: IBC 2018 Occupancy Classification › Assembly-2 (A-2) › Restaurants, Cafeterias, and similar dining facilities (including associated commercial kitchens) Construction Type › Type II-A Occupancy Load › Assembly Unconcentrated- 15 net › 6,500 sf = 434 occupants › Kitchen, commercial - 200 gross › 8,645 sf = 44 occupants › Business area - 150 gross › 585 sf = 4 occupants › Total Occupant Load = 482 Occupants Exit Amount › Minimum = 2 Exits Maximum Travel Distance › Without Sprinkler = 200 ft › With Sprinklers = 250 ft Required Plumbing Fixtures › WC for A-2 = 1 per 75 › Lavatories for A-2 = 1 per 200 › Need: 7 WCs & 3 lavatories minimum 34
Program Building
Morton Salt Factory Reuse Event B to use Event A to be converted to parking Currently located in Chicago, IL
36
Program Location
Dogtown St. Louis Approx. 300,000 sq ft Off of I 64/40 Near 6 Bus Stops Across the Highway from Forest Park
38
Program Site Analysis Market Analysis Nearby Restaurants › The Pat Connolly Tavern (.3 mi) (4 on Yelp) › Felix’s Pizza Pub (.5 mi) (4 on Yelp) › Imo’s Pizza (.1 mi) (3 on Yelp) › Stone Turtle (.4 mi) (4 on Yelp) Environment Analysis “In St. Louis, the summers are hot and muggy, the winters are very cold, and it is partly cloudy year round. Over the course of the year, the temperature typically varies from 25°F to 89°F and is rarely below 9°F or above 97°F.” (Weather Spark) Average Precipitation Wet Season - 4.1 inches Dry Season - 1.6 inches Daylight Hours Shortest Day - 9 hours 28 minutes Longest Day - 14 hours 52 minutes Access Analysis Between Oakland Ave & Berthold Ave/Clayton Ave Between Hampton Ave & Graham St Interstate 64/40 (.1mi) Interstate 44 (1 mi)
40
Program Demographic Analysis › Population: 302,838 › Median Age: 36.4 › 18.6% of residents are 25-34 › 8.45% of residents are 18-24 › Median Household income: $44K › Poverty Rate: 25% › Average commute time: 24.4 minutes › 72.2% of commuters drive alone In St. Louis, the summers are hot and muggy, the winters are very cold, and it is partly cloudy year round. Over the course of the year, the temperature typically varies from 25°F to 89°F and is rarely below 9°F or above 97°F. Age in St. Louis
Race in St. Louis
42
Schematic Concept Diagrams Anatomy of a Living Room Entertainment Center
Sofa
Entertainment, Storage
Seating, Comfort, Communal
Coffee Table
Storage, Eating, Games, Catch-All
End Table
Storage, Catch-All, Eating
Arm Chair
Seating, Comfort, Singular
To Beyond
Dining room, Kitchen, Etc.
Translation into Space Dining Bar
Some BOH
More Communal and Social
Cafe Restaurants
Some BOH
BOH
R&D Spaces Dining
More Individualized for Small Groups
Offices Some BOH
44
Schematic Blocking
46
Key 1. Admin Office
9. American Restaurant
2. Restroom
10. BLK MKT Eats
3. R&D Room
11. Nixta
4. BOH
12. Dessert Cafe
5. Salt and Smoke
13. Acai/Juice Cafe
6. Brasserie
14. Sump Coffee
7. Louie
15. Sasha’s
8. Balkan Treat Box
16. Cocktail Bar
Schematic Floor Plan
Notes 17. Rockwell Beer co. 18. Dining 19. Lounge 20. Food Truck Garden
› › ›
R&D Spaces Located Above Admin Office and Restrooms Trash, Recycling, Composting, and Dish Return located throughout space Honor System Drink Stations Located near Dining Areas
48
Key Guest Circulation Employee Circulation
Schematic Circulation Diagram
Security Notes › › ›
All Exterior Doors to be locked from 12am-3pm Daily including doors from Food Truck Garden to Main Dining Room Admin Office to be locked while not in use Security System to be installed and armed while space is unoccupied
50
Schematic Daylight Diagram
Notes ›
Sunlight can enter through all windows on North and South walls as well as through the skylights on the Southern facing roof and clerestory windows
52
Schematic Vision Diagram
54
Design Development Materials and Furniture
ON DEMUN
56
Design Development Materials and Furniture
58
Design Development Materials and Furniture
60
Design Development Materials and Furniture
American
62
Design Development Materials and Furniture
64
Design Development Materials and Furniture
66
Design Development Materials and Furniture
68
Design Development Materials and Furniture
70
Design Development Materials and Furniture
Dessert
72
Design Development Materials and Furniture
Acai & Juice
74
Design Development Materials and Furniture Cocktails
76
Design Development Materials and Furniture
Research and Development
78
Design Development Materials and Furniture
The Living Room
80
Design Development Materials and Furniture
The Living Room
82
Design Development Materials and Furniture
The Living Room
84
Design Development Materials and Furniture
The Living Room
86
88
Key 1. Chandelier 2. Linear Suspended 3. String Lighting 4. Outdoor Sconce 5. Troffer 6. Direct/Indirect suspended 7. Downlight 8. Linear Recessed
Construction Documents Reflected Ceiling Plan Floor One
Notes ›
›
All enclosed spaces at a ceiling height of 10’ All signage at 10’ A.F.F.
90
Key 1. Chandelier 2. Linear Suspended 3. String Lighting 4. Outdoor Sconce 5. Troffer 6. Direct/Indirect suspended 7. Downlight 8. Linear Recessed
Construction Documents Reflected Ceiling Plan Floor Two
Notes › ›
All Linear suspended lighting at 25’ A.F.F. Skylights between trusses on South Roof
92
Construction Documents Elevations
North Tenant Elevation
Not to Scale
West Tenant Elevation
Not to Scale
94
Construction Documents Elevations
South Tenant Elevation
Not to Scale
East Tenant Elevation
Not to Scale
96
North Tenant Elevation
Not to Scale
N
Construction Documents Elevations
West Tenant Elevation
Not to Scale
North Tenant Elevation
Not to Scale
North Tenant Elevation
Not to Scale
98
Restroom
Construction Documents Sections
Research and Development Spaces
Admin Office
Enclosed Stall
R&D Spaces, Restroom, and Admin Office Section Not to Scale
100
Balkan Treat Box
Construction Documents Sections
Clerestory Windows
Multi-Entry Walk-In Refrigerator
Archival Shelving
Nixta
Tenants Balkan Treat Box and Nixta, and BOH Section Not to Scale
102
1'-3" Construction Documents Details
1'-3"
2"
Powder-Coat Metal Casing LED Strip
1'-8" 1'-3"
10" 2"
4"
Wallpapered per Tenant Material Tenant Logo Sign
3"
10"
Bar Sign Detail Not to Scale
8"
Ceiling
Key
Powder-Coat Metal Casing LED Strip
Acrylic
Particle Board
2"3" 4"
Aluminum
Wallpapered per Tenant Material Tenant Logo Sign
10
Restaurant Sign Detail Not to Scale
104
References Interviewees Chef Alex Feldmeier Executive Chef at Brasserie by Niche 20+ years of Restaurant Experience Started with the Niche Food Group in 2012
Melinda Cooper Bar Manager & Mixologist at Brasserie by Niche 20+ years of Restaurant & Mixology Experience Started with the Niche Food Group in 2017
Jennifer Masur General Manager at Brasserie by Niche 17+ years of Restaurant Experience Started with the Niche Food Group in 2007
106