Abby Buchmann | The Immersive Learning Kitchen

The Immersive Learning Kitchen

at Historic City Market in Kansas City, Missouri

00A Abby Buchmann Instructor Vibhavari Jani Fall 2014 - Spring 2015 Kansas State University College of Architecture, Planning + Design Interior Architecture + Product Design

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Abby Buchmann Kansas State University College of Architecture, Planning + Design Interior Architecture + Product Design

IAPD 815 Advanced Studio Programming | Fall 2014 Instructor Kendra L. Ordia IAPD 820 Advanced IA Design Studio | Spring 2015 Instructor Vibhavari Jani Peer Reviewers Nichole Finke Rachael Mayhill Katherine Pruser Deb Churchill City Market Vice President + Property Manager Content Reviewer Amanda Connor Interior Designer | Hoefer Wysocki Architectecture Professional Advisor

PROJECT INTRODUCTION 01 executive statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 02 goals + objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 04 PROJECT CONTEXT 02 literature review. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 demographics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 site + building analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 client + user . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 DESIGN RESEARCH 03 research methodology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 precedent studies Orvieto, Italy, Study Abroad Experience. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Riverpark Farm + Restaurant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Bar Agricole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 E.U. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 SPATIAL REQUIREMENTS 04 International Building Code 2012. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 adjacencies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 05 DESIGN CODES + GUIDELINES accessibility. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 acoustics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 anthropometrics + ergonomics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 color . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 City Market Lease Agreement. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

GENERATIVE INTENT 06 gesture model. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 inspiration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 SCHEMATIC DESIGN 07 process sketches + diagrams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 plans + sections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 model. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 DESIGN DEVELOPMENT 08 model. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 process sketches, diagrams, plans, sections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 FINAL DESIGN 09 site plan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 ground level plan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 lower level plan. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 perspectives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 color + materials. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129 furniture. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 product selections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 lighting fixture selections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143 building model. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145 BIBLIOGRAPHY 10

table of contents

01A

project introduction

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EXECUTIVE STATEMENT The idea of supporting "local" infrastructure by buying and consuming supposedly local products has an increasing appeal to the general public.

However, people are often unaware of the genuine nature of various aspects of the products they purchase. Many instinctively purchase organic products from mega-chain groceries without understanding whom they support, where their food comes from, or how their food was grown. Society must be educated about the food production process--from growth to harvest to preparation. Inherently, people want to eat healthfully, but are not always equipped with the means to do so.

Providing greater access to healthy, natural, fresh foods will result in an overall healthier population.

However, merely imparting access will not ensure people will prepare this healthy food properly, rendering education vital.

Creating a farm-to-table, field-to-fork type of experience integrated with the City Market in Kansas City, Missouri's, historic River Market will result in a fully immersive, holistic food experience. By working with qualified

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professionals, patrons will become educated about their food consumption, including gaining knowledge as to where and how the food they consume grows, learning how to properly prepare certain products, and, finally, enjoying the meal and feeling accomplished and satisfied that they participated in nearly the entire experience. Not only will this project benefit the personal health and wellness of local citizens, but will enrich culture and draw people to the area by celebrating and engaging the region’s agrarian influences. Sustainability will be essential and influential in every aspect of this project, from building materials to food gathering and preparation methods to waste prevention and management. However, these sustainable aspects will not overshadow the historic architecture; rather, it will blend with the original architecture to enhance the sense of place. This space will eliminate the demarcation between both the spatial and the experiential functions of kitchen and dining in the traditional restaurant environment, allowing patrons to become involved in the preparation process to enrich people’s connection with the food they consume.

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GOALS + OBJECTIVES

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Improve and optimize community interaction and infrastructure in the historic River Market area of Kansas City, Missouri

01B

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A

Draw a greater variety of local or regional patrons to City Market by expanding the current use from a shopping market to a more interactive, holistic food experience, as people will not only select food, but prepare it on-site with a professional chef

B

Enrich culture by celebrating and becoming involved in the agrarian influences of the region by introducing consumers to local farmers, building relationships

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Design an experience and a space equipped to educate patrons while remaining aesthetically pleasing and supportive of the overall facility goals

A

Provide a space that blends with the original architecture of the area to enhance the sense of place, the food production process, and enjoyment of food consumption

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Offer a space that blends the culinary experience and dining in a hospitality environment supported by material choice, lighting, and organization of functions

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Eliminate the demarcation between kitchen and dining, allowing patrons to participate in the preparation process to enrich their relationships with the food they consume

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GOALS + OBJECTIVES

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Increase overall health and wellness for patrons and the surrounding community

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Educate the public about preventative health measures, with healthy eating being the center of the discussion

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Inform people where food actually comes from and how their food decisions can influence their health

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Focus on nutrition and healthy eating by providing access to fresh foods and teaching healthy preparation

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Develop a prototype for sustainability that encompasses everything from the food served to the construction and operation of the built environment

01D, 01E, 01F (clockwise)

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Utilize local, renewable materials in the construction of the facility in order to enhance the sense of place

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Minimize operational waste and provide ongoing waste management and recycling, e.g., using clean food waste from the kitchen as fertilizer

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Ensure only farm-fresh/organic/local products are provided by and sold by all vendors

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02A

project context

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IMPROVING LIVING THROUGH DESIGN By being more conscious and present, designers can improve communities. By being more aware, designers can positively change the way people live their lives. For the purpose of this thesis, design improvement is focused on designing a dining experience to enhance patron experience. The idea is to create "a new idea of authenticity with. . . food-focused spaces (Adler)." Spaces should focus on creating an all-encompassing experience for the user: experiences that awaken the senses, cause reflection, and that are comprehensible and memorable. Allowing patrons to participate in both the function and form of the environment creates greater connection between individuals and their surroundings while motivating designers to marry concept, function, and aesthetic. Designers should always keep the five "D's" in mind: density, diversity, design, destination accessibility, and distance to travel."

Architecture and design are now implements of healing, and designers are called upon to address health concerns through intelligent design. Promoting an interest in the outdoors and while maintaining concern for interior spaces in which daily life takes place can create a cycle for living a healthier lifestyle. Buildings are agents of physical, mental, and social health. America's overall health, ranging from obesity to physical activity to disease, is currently declining, yet designs can become interventions that remedy these shortcomings by making it easier to make healthy choices. The Governing Summit on Healthy Living aimed to "provide leaders with model policy and outcome-based programs to help make a difference in their own communities." Brooks Rainwater, director of public policy at the AIA, discussed livable and sustainable communities that link

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design and health. He explained that most think of the medical industry when they think of health, but architects can design and implement preventative strategies in cities. Active lifestyles depend on options available to citizens of a place; options should be expanded for when, where, and how people live, work and play; designers have a responsibility and obligation to society to create these opportunities. Incorporating education, history, and culture is also vital to creating a successful locale that gives back to its community.

Cities should provide projects that value healthy living as services for their citizens.

While some cities and communities merely need to enhance themselves to increase the quality of life, others must expand. Landmark sites - including those that are existing, those being renovated, and those planned for the future - stimulate local interest and economic activity, benefit the environment, and engage the community. It is vital to reconnect society to the respective environment, while emphasizing creating sustainable cities through urban agriculture landscapes to provide interconnected, relationship-based communities. Food is something all people have in common, though currently, people are so disconnected from where their food comes from that encouraging them to think about the food system is a motivator for positive change. By designing places centered on food-oriented activities, people have a reason to flock to a place. Though most commonly implemented and studied in developing countries, food value chains (FVCs) deal with population, income growth, urbanization, expansion of food retailing, distribution, and wholesaling, which can be implemented on a smaller scale in the Historic City Market of Kansas City, Missouri. FVCs encompass all activities involved with delivering farm products to consumers, and focus on assisting and benefitting the poor and protecting the environment.

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459,787 1 in 7 don't have enough to eat . . . that's over 15% . . .

30% are overweight or obese

8th in food insecurity 80% do not eat the daily recommended 5 servings of fruits and vegetables In 2009, Americans spent nearly 50% of their food dollars at restaurants In 2007, agricultural crops and food products worth $2.5 billion made up 38% of foreign exports from Greater Kansas City

02B

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KANSAS CITY, MISSOURI Currently, the United States is experiencing an obesity epidemic. Conversely, many food deserts exist and many people do not have enough food to eat.

Missouri is currently ranked eighth among the fifty United States in food insecurity, meaning one in seven residents - approximately fifteen percent - do not have the access to or financial means necessary to purchase enough food for themselves or their families. Furthermore, more than eighty percent of Missouri adults do not eat the daily recommended 5 servings of fruits and vegetables.

Of the approximately 460,000 members of the Kansas City Metro Area population, over thirty percent are overweight or obese. Many are classified as being at or below the poverty level, and of even greater concern is that most do not have ready access to healthy food retail stores, meaning they are located more than one mile from supermarket or grocery in urban areas and over ten miles from a supermarket or grocery in rural areas.

People living within food deserts can gain easier access to fresh and affordable healthy food if access is supplemented by more farmers markets, neighborhood gardens, and local shops that serve their community, especially in urban areas. These are implemented through farmers markets and community supported agriculture programs.

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02C

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RIVER MARKET DISTRICT Kansas City's River Market has become a thriving district in the past few years. Kansas City's Streetcar, BikeshareKC, and various residential projects have been up-and-coming developments.

Deb Churchill, Vice President of Property Management for Kansas City Commercial Realty Group (KCCRG) enforces: "This is just the perfect storm of improvements that is going to make such a positive impact on our area and give the City Market the fresh look and feel that will enhance the experience for our tenants and patrons. . ." (kccommercialrealty.com) The historic City Market is the highlight of the River Market District.

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SITE PLAN NOT TO SCALE

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1 MARKET ENTRANCE

6 CM - 5

11 MAIN STREET

2 CM - 1

7 PAVILION

12 EAST 3rd STREET

3 CM - 2

8 PARKING

13 GRAND BOULEVARD

4 CM - 3

9 MARKET EXIT

5 CM - 4

10 EAST 5th STREET

CITY MARKET

“Where the Locals Go!�

The Historic City Market is the Midwest's largest and enduring open-air market. It dates back to 1857 when the City Market Square began as a site for market commerce, horse trading, political rallies, revival, medicine shows, and circuses. Rehabilitations (in 1986 and 1990) have helped the Market lead the way in downtown redevelopment efforts. Councilwoman Jan Marcason said: "The Market has become a very vibrant community gathering place with the increasing interest in locally grown, nutritional food and walkable neighborhoods" (kccommercialrealty. com).

The Market features dining, shopping, entertainment, and other attractions, and offers a variety of fresh produce, meat, specialty groceries, flowers, and gift items from nearby farms and around the world. Due to its prime location within walking distance of Kansas City's Downtown Business and Entertainment Districts and its convenient access to major highways, tourism traffic exceeds 1,600,000 annually. City Market was the 2011 KCCVA Visitor's Choice Awards "Favorite Free Thing to Do" in Kansas City.

Though the market is owned by the city of Kansas City, Missouri, and managed and leased by KC Commercial Realty Group, City Market businesses are individually owned and operated.

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CITY MARKET TENANTS Floral, Gift + Home Accesories 29 Africa 2000 28 Dalia's Silver Lining 33 Dutch Flowers 31 Emblazon Card + Gifts 26 So Young's Fashions 32 Urban Trader 24 Yoki

Attractions + Services 30 Arabia Steamboat Museum 4 City Market Management Office City Market Security 21 Farm to Table Kitchen 36 Kaldi's Coffee 37 MARK Corporate Branding 5 Planned Industrial Expansion Authority 41 Premier Parking Services, LLC 39 Silver Lightning Massage 38 Solar Photographers 40 Spanish Voice Group Restaurants + Cafes 16 Beignet 19 Bloom Baking Co. 2 Blue Nile Ethiopian Cafe 1 Bo Lings 12 Burrito Bros.

18 Carollo's Gourmet Grocery + Deli 17 City Market Coffeehouse 15 Habashi House 8 Hien Vuong Restaurant 11 Lollicup Tea Zone 6 Minsky's Pizza Cafe and Sports Bar 23 Taste of Brazil Market 22 The Bite 10 Tikka House 3 Winslow's Barbecue

Specialty Groceries + Produce 14 Al Habashi Market 9 Christina's Produce 20 Crossland International Market 7 Global Produce 35 Hungry Monkey Party Bites 13 River Market/Kansas City Produce Restrooms

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ATM

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Parking ATA MAX Bus Stop BikeShare Station The Immersive Farm to Table Experience

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02E

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BROWN + LOE BUILDING The location for the holistic food experience will be a 2,941 -square-foot space at 429 Walnut Street, chosen for its proximity to the City Market and the fresh produce it offers. Located at the Southeast corner of the Market adjacent to the entry arch, the former Merchant's Bank building has been renovated over the past few years, yet its original marble floors and walls and plaster molding on the ceiling have been preserved. The design for the Immersive Learning Kitchen will strive to preserve as many of the historic aspects of the original building as possible to retain history and character.

The building has been vacant since 2008, when the Hien Vuong Asian Market vacated the venue after many decades. Since then, KCCRG's attempted goal is to create a local landmark restaurant for the area. The Immersive Learning Kitchen can definitely fulfill this goal.

429 Walnut is located within the Urban Redevelopment zoning district of Kansas City, Missouri. In addition to the approximately 2,980 sq. ft. of leasable space on street level, the restaurant will also use the basement space, and add in public restrooms, prep, and kitchen areas.

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02F EXISTING UPPER LEVEL FLOOR PLAN NOT TO SCALE

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EXISTING STREET LEVEL FLOOR PLAN

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EXISTING BASEMENT FLOOR PLAN

NOT TO SCALE

NOT TO SCALE

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VIEW FROM WEST

VIEW FROM SOUTH

VIEW FROM SOUTH

VIEW FROM ENTRY

02J INTERIOR RENOVATIONS

02K HISTORIC PHOTOGRAPH

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CLIENT + USER Based upon authour's site visit and observation, it was nearly impossible to determine a specific client or user group. People of all ages, races, and ability types frequent the Market. Therefore, the Immersive Learning Kitchen is designed for the everyman.

02L

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02M

the Family

the Friend Group

Weekend trips to historic City Market are the highlight of the weekend. The Family enjoys the sights, sounds, smells, and especially tastes of City Market.

The friend group ranges in age from teens to the elderly. They enjoy sampling all the Market has to offer, from fresh produce to smoked meats to soaps and flowers.

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the Couple

the School Group

The Couple reconnects while patronizing the many retail spaces, restaurants, and foodrelated shops the Market has to offer.

The school group visits the Market to learn about the agricultural aspects of the Kansas City region. Farmers teach the group how food is grown, how to properly prepare food, and when the optimal growing and harvest times occur.

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03A

design research

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RESEARCH METHODS In this analysis, the researcher utilized a mixed-method approach that included both qualitative and quantitative research methods to collect and interpret data.

Qualitative research methods included: observation in the form of site visits to historic City Market in Kansas City, Missouri, during which the researcher recorded impressions and reactions; action, in which the researcher participated in the goings-on of the City Market; personal observation and experience at farmers' markets visited both in the United States and while studying abroad in Italy; precedent and case studies that observed and analyzed improving everyday life through design, small restaurant design, commercial kitchen design, and community supported agriculture; literature reviews analyzing the farm to table and slow food movements, community supported urban agriculture, small commercial kitchen and restaurant design, the American obesity epidemic, and Kansas City, Missouri, demographics.

Quantitative research methods mainly focused on Kansas City, Missouri demographics and statistical compilation, as well as compilation of information on food deserts.

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03B

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orvieto, italy, study abroad experience scope: farmers' market visit and cooking experience location: Piazza del Popolo Orvieto, Italy participants: Kansas State University Study Abroad Chef Simona client: date:

date: February 2014

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03C

03E

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03D

During the Spring 2014 semester, the author studied abroad in Orvieto, Italy. It was an formative experience overall, but especially in terms of a slower pace of life. Italians are more concerned with enjoying their lives and their families than working obsessively and getting ahead, contrary to the American way of life. Italians also lead more sustainable lifestyles, as was especially evident and recognized in their food preparation.

The Kansas State University Study Abroad class took a cooking class with Italian private chef, cookery tutor, and sommelier Simona, who walked them through the local farmer's market that takes place on Thursdays and Saturdays, leading the class around to her favorite, most reliable vendors.

Simona emphasized the importance of using only food that was in season. She discussed and chose the menu with the class, and was careful to inquire about any vegetarian or vegan diets and food allergies.

After shopping the market and purchasing the necessary items, the class retreated to a former monastery and winery to prepare and cook the food together, finally enjoying the meal they prepared with a glass of wine and receiving the recipes at the end of the class.

This experience was the true inspiration for the Immersive Learning Kitchen. The author hopes this precedent will help start a trend/movement in the United States, helping Americans not only become healthier, but more involved with their families and communities.

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03F

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riverpark farm + restaurant project type: urban farm + restaurant location: 450 E. 29th Street North Plaza of Alexandria Center Campus Manhattan, New York City, New York, USA

client: date:

project team: ORE Design + Technology Alexandria Real Estate Equities, Inc. Alexandria Center for Life Science Riverpark GrowNYC client: Riverpark Restaurant date: completed in 2011 square footage: 10,000 sq. ft.

“something is growing�

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Originally a temporary portable farm, Riverpark is now located two blocks east of its original location in Manhattan. The Farm is a product of a partnership between the Alexandria Center for Life Science and Riverpark, a nearby restaurant. The main goal was to produce a neighborhood green space while producing food to be prepared and served in the restaurant. This fulfilled the concept of a sustainable, economic, portable, and flexible approach to urban farming. The Farm produces a large variety of crops, including greens, herbs, berries, nightshades, vegetables, edible weeds, microgreens, and flowers.

Riverpark's chefs visit the Farm daily to discuss which harvestable plants are at their peak with the farmers to determine the menus for the following day. Produce from the Farm is picked fresh the day it will be prepared. Not only is the harvested produce used in the creation of meals, but clean food waste from the kitchen is composted to fertilize the Farm. The Farm works with schools to promote Plant-to-Plate principles, hosts urban agriculture workshops on a variety of topics, and maintains a blog to relay helpful hints for garden and kitchen.

Riverpark Restaurant reflects Tom Colicchio's overall vision as a restauranteur and Chef Sisha OrtĂşzar's creative concept showcasing the restaurant's own urban farm just feet away from the kitchen. The cuisine is comprised of American-style, seasonal ingredients from local farms, Greenmarkets, and, of course, Riverpark Farm.

The restaurant offers various seating options, including the dining room, the bar, or the outdoor patio and terrace. In addition to being a typical full-service restaurant, Riverpark hosts "Farm Dinners," three-course meals that change daily based on the food harvested from the on-site farm, other local farms, and Greenmarkets that day. These dinners cost $85 per person and can be reserved for 6 to 14 person parties.

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bar agricole project type: restaurant + garden location: San Francisco, California, USA project team: Aidlin Darling Design + local artisans client: Owner Thaddeus Vogler date: completed August 2010 square footage: restaurant and bar: 4,000 sq. ft. garden and patio: 1,600 sq. ft.

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03P

SUSTAINABLE STRATEGIES

03Q PLAN

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1 GARDEN 2 MAIN BAR 3 DINING 4 COFFEE BAR

5 GROTTO DINING 6 KITCHEN 7 STORAGE

Bar Agricole is housed in an adaptive reuse, multi-use building at 355 11th Street in San Francisco. It occupies the single-story portion of a three-story historic warehouse, while the rest of the building became offices, also designed by Aidlin Darling ("Bar Agricole."). Though located in San Francisco's industrial South of Market District, Bar Agricole embodies both the urban and the agricultural. Aidlin Darling Design wanted to design an entire food chain, from organic markets to restaurants. Says designer Joshua Aidlin: "We're currently working with. . . bartender-owner Thad Vogler, . . . who is obsessed with the craft of food. The ingredients and combinations are an art form to him, just like buildings are to us. With these projects, it's essential to get inside the psyche of what's important to the bartenders and chefs." ("Designing to All the Senses. . ."). Aidlin also talks of creating marketplaces where entire communities can come together on a daily basis to learn about, purchase, and share food in a healthful way. This idea is fulfilled at Bar Agricole with organic garden beds on the street-front courtyard that supply fresh produce for both the kitchen and bar.

Bar Agricole has partnerships with many farms from which they source organic, biodynamic ingredients, which is central to the forming of Bar Agricole. Those involved believe this is a mutually beneficial set-up: food is nourishing and intensely flavored, while supporting those who have made it their life's work to care for the land, preserving and improving it for future generations.

The result is a seasonal, sustainable menu.

Many local artisans have contributed to the products in Bar Agricole. Additonially, most of the items are made from reclaimed, repurposed, or sustainable materials, allowing the restaurant to have LEED Platinum certification.

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03U

03V

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03W

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european union project type: gastropub location: 4th Street East Village, New York City, New York, USA project team: AvroKO square footage: 1,600 sq. ft.

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Above all, the E.U. restaurant encourages interaction, between dialogue as much as honest food.

AvroKO's wish was to create: “a harmonious conversation between what’s happening on the street in a pulsating city and what’s happening on the other side, behind the doors of an innovative yet dependable eatery.”

The open kitchen format connects to the outdoors and the long windowed street front.

The gastropub is the model for the restaurant: original London gastropubs emerged from the necessity that young British chefs needed a place to get started. Diners were treated to good food in a charming atmosphere: "the spaces were what they were, and they had a sincere character."

AvroKO had a limited budget, and therefore mainly utilized salvaged, repurposed, and reclaimed materials. They used the original space to the best of their ability. Much of the appeal originates from its role as a vital part of the community landscape as a symbol of comfort and familiarity. Maintaining the open dialogue between interior and exterior encourages this comprehensive integration into the community, and is evidenced through the facade design. A large kitchen window at the front is often left open to allow for deliveries and to offer passersby glimpses into the space.

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04A

spatial requirements

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GENERAL BUILDING HEIGHTS AND AREAS TABLE 503 ALLOWABLE BUILDING HEIGHTS AND AREAS a Building height limitations shown in feet above grade plane. Story limitations shown as stories above grade plane.

Building area limitations shown in square feet, as determined by the definition of "Area, building," per story

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TYPE OF CONSTRUCTION TYPE II

TYPE I

HEIGHT(feet)

•

A

B

HT

A

B

UL

160

65

55

65

55

65

50

40

STORIES(S) AREA (A)

A-2

S A

A-3

S A

A-4

S A

A-5

S A

B

S A

E

S A

F-l

S A

F-2

S A

UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL

H-l

S A

H-2d

S A

21,000

H-3d

S A

H-4

S A

H-5

S A

1-1

S A

1-2

S A

1-3

S A

1-4

S A

M

S A

R-l

S A

R-2

S A

R-3

S A

R-4

S A

I

S-1

S A

I

S_2b ,c

S A

Uc

S A

3 15,500

2 8,500

3 14,000

2 8,500

3 15,000

2 11,500

1 5,500

3 15,500

2 9,500

3 14,000

2 9,500

3 15,000

2 11,500

1 6,000

3 15,500

2 9,500

3 14,000

2 9,500

3 15,000

2 11,500

1 6,000

3 15,500

2 9,500

3 14,000

2 9,500

3 15,000

2 11,500

1 6,000

UL UL

UL UL

UL UL

UL UL

UL UL

UL UL

UL UL

5 37,500

3 23,000

5 28,500

3 19,000

5 36,000

3 18,000

2 9,000

3 26,500

2 14,500

3 23,500

2 14,500

3 25,500

1 18,500

1 9,500

4 25,000

2 15,500

3 19,000

2 12,000

4 33,500

2 14,000

1 8,500

UL

5 37,500

3 23,000

4 28,500

3 18,000

5 50,500

3 21,000

2 13,000

1 21,000

1 16,500

1 11,000

1 7,000

1 9,500

1 7,000

1 10,500

1 7,500

NP NP

UL

3 16,500

2 11,000

1 7,000

2 9,500

1 7,000

2 10,500

1 7,500

1 3,000

6 60,000

4 26,500

2 14,000

4 17,500

2 13,000

4 25,500

2 10,000

1 5,000

7

5 37,500

3 17,500

5 28,500

3 17,500

5 36,000

3 18,000

2 6,500

UL UL UL UL

5

UL 11

UL 11

UL 11

UL UL UL 11

UL 5

UL 11

UL 11

UL

4

4

UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL UL

UL

3 37,500

3 23,000

3 28,500

3 19,000

3 36,000

3 18,000

2 9,000

9 55,000

4 19,000

3 10,000

4 16,500

3 10,000

4 18,000

3 10,500

2 4,500

4

2 15,000

1 11,000

1 12,000

NP NP

1 12,000

1 9,500

NP NP

UL

2 15,000

1 10,000

2 10,500

1 7,500

2 12,000

2 7,500

1 5,000

5 60,500

3 26,500

2 13,000

3 23,500

2 13,000

3 25,500

1 18,500

1 9,000

11

4 21,500

2 12,500

4 18,500

2 12,500

4 20,500

3 14,000

1 9,000

4 24,000

4 16,000

4 24,000

4 16,000

4 20,500

3 12,000

2 7,000

4 24,000

4 16,000

4 24,000

4 16,000

4 20,500

3 12,000

2 7,000

UL 4

UL 11

UL 11

UL 11

4

4

4

4

4

3

3

UL

UL

UL

UL

UL

UL

UL

UL

11

UL

4 24,000

4 16,000

4 24,000

4 16,000

4 20,500

3 12,000

2 7,000

11 48,000

4 26,000

2 17,500

3 26,000

2 17,500

4 25,500

3 14,000

1 9,000

11 79,000

5 39,000

3 26,000

4 39,000

3 26,000

5 38,500

4 21,000

2 13,500

5 35,500

4 19,000

2 8,500

3 14,000

2 8,500

4 18,000

2 9,000

1 5,500

For SI: 1 foot = 304.8 mm, 1 square foot = 0.0929 m 2• A = building area per story, S = stories above grade plane, UL = Unlimited, NP = Not permitted. a. See the following sections for general exceptions to Table 503 : 1. Section 504.2, Allowable building height and story increase due to automatic sprinkler system installation.

2. Section 506.2, Allowable building area increase due to street frontage.

3. Section 506.3, Allowable building area increase due to automatic sprinkler system installation.

4. Section 507, Unlimited area buildings. b. For open parking structures, see Section 406 .3. c. For private garages, see Section 406 .1. d. See Section 415.5 for limitations.

04B

80

48

B

S A

I

TYPE V

A

GROUP

I

TYPE IV

B

A-I

I

TYPE III

A

2009 INTERNATIONAL BUILDING CODE®

IBC 2012 Section 303 Assembly Group A 303.1 Assembly Group A. Assembly Group A occupancy includes, among others, the use of a building or structure, or a portion thereof, for the gathering of persons for purposes such as civic, social or religious functions; recreation, food or drink consumption or awaiting transportation.

A-2 Assembly uses intended for food and/or drink consumption, including restaurants Section 507.3.1 Mixed occupancy buildings with Groups A-1 and A-2. Group A-1 and A-2 occupancies of other than Type V construction shall be permitted within mixed occupancy buildings of unlimited area complying with Section 507.3, provided: Group A-1 and A-2 occupancies are separated from other occupancies as required for separated occupancies in Section 508.4.4 with no reduction allowed in the fire-resistance rating of the separation based upon the installation of an automatic sprinkler system.

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BASIC REQUIREMENTS Circulation Dining • Entry • Waiting • Seating • Condiment Support • Ambient lighting • Durable finishes Food Production • Provide ducted exhaust (welded black steel construction) to all cooking equipment hood vents with filter systems at discharge to reduce cooking odors.

• Preparation • Equipment: modular refrigerator/freezer unit • Pantry • Cooking: eight burner range, broiler, salamander, roasting oven, steam kettles, steam cookers, mixer, pot rack, slicer, can opener, scale, knife rack, cook's table, spice bin, utensil shelves, hot food tables, mobile dish storage, • Bakery: baker's bench, mobile bins, worktables, scale, mixer, bowl doll, tilting steam kettle, lighted oven, batch warmer, can opener, dough divider, dough roller, humidified proof box, power sifter, utility carts, dish carts, pastry stove, bread slicer Food Service • Counter • Packaged Goods Display • Beverage dispensing • Check out • Service ware dispensing

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General Support • Administration/Staff • Employee Lounge • Restrooms Kitchen • Own air handler unit and dry chemical system hood • Meat prep • Veggie prep • Range/grill • Cold foods • Bakeshop • Work triangles Receiving and Storage • Delivery Dock • General Dry Goods Storage • Ventilated Storage • Refrigerator/Freezer Storage (Live Load = 150 LB/SF) Sanitation/HVAC • (*Requires 20% increase in cooling capacity above building shell and core provisions, and a separate air return to ensure heat and odors associated with food preparation do not permeate through building) • Dish Wash • Pot Wash • Garbage Disposal • Compost • Janitor Service

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Entrance Lobby Queue Serving Area Cashier Station Dining Area Turnover/Seating Capacity Kitchen and Prep Areas Dish/Pot Washing Storage: consumables, tableware, cleaning supplies Loading Dock Trash/Garbage Removal, Recycling, Compost Number of People to be Served Meal Schedule and Duration Payment style • Cafeteria style. Patrons pay a set meal price upfront at a check-in station and choose from predetermined options. • A la carte. Patrons pick up individual menu items and pay for the specific items selected or by weight at a check-out station at the exit of the serving area.

Food delivery and eating methodologies Any additional functions accommodated in the specific facility

52

53

05A

design codes + guidelines

05

ACCESSIBILITY *Taken from Chapter 2: Scoping Requirements of the Department of Justice's 2010 ADA Standards 206.2.5 Restaurants and Cafeterias.

In restaurants and cafeterias, an accessible route shall be provided to all dining areas, including raised or sunken dining areas, and outdoor dining areas.

EXCEPTIONS: 1. In buildings or facilities not required to provide an accessible route between stories, an accessible route shall not be required to a mezzanine dining area where the mezzanine contains less than 25 percent of the total combined area for seating and dining and where the same decor and services are provided in the accessible area.

2. In alterations, an accessible route shall not be required to existing raised or sunken dining areas, or to all parts of existing outdoor dining areas where the same services and decor are provided in an accessible space usable by the public and not restricted to use by people with disabilities.

Advisory 206.2.5 Restaurants and Cafeterias Exception 2. Examples of "same services" include, but are not limited to, bar service, rooms having smoking and non-smoking sections, lotto and other table games, carry-out, and buffet service. Examples of "same decor" include, but are not limited to, seating at or near windows and railings with views, areas designed with a certain theme, party and banquet rooms, and rooms where entertainment is provided.

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ACOUSTICS Though often overlooked, acoustics is one of the most important factors to consider when designing a restaurant. " Not addressing this issue could affect the health and safety of restaurant employees and patrons, it can discourage return customers, it could cause violations in code, and it can cost the restaurant owner thousands of dollars to correct" (http://www.quietrestaurants.com/). Several variables affect restaurant acoustics, including but not limited to: spatial arrangement; wall and ceiling materials and shape; and construction methods.

Noise Sources Affecting Restaurants One major problem with this particular project will be noise, such as the clatter of pots and pans, emitted from the open kitchen spaces. As a result, patrons may raise their voices to be heard over the din, in turn causing more noise. The more 'active' areas of a restaurant, such as the waiting area and bar, are often more audible, so they may be of special consideration. Additionally, the numerous plumbing and mechanical systems required may cause unwanted and/or unpleasant noise. Music sometimes helps to mask these unwanted noises, however, if the restaurant is highly reverberant with high ceilings and reflective surfaces, could result in a greater issue. Exterior noise can alo be an issue, from passersby to traffic, as well as can noise from adjacent occupancies. The restaurant may also create excess noise for adjacent occupancies.

Restaurants as Noise Sources Sounds from the kitchen, patrons' voices, music, or an outdoor patio can all potentially transmit through the walls to an adjacent occupancy. As it is customary for restaurants to collect and dispose of trash throughout the day, noise from the outdoor dumpster may disturb surrounding areas.

Noise Solutions (http://www.internationalacoustics.com/applications/restaurants/) Acoustical materials help create a more pleasant restaurant environment and dining experience.

Acoustic wall panels or ceiling tiles are not only effective, but aesthetically pleasing.

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ANTHROPOMETRICS |

05B

05C

05D

05E

Minimum Table Width

58

Optimum Table Width

DINING

05F

05G

05H

05J

Clearance for Waiter Service and Circulation

Minimum Table Width

Service Aisle/Clearance Between Chairs

Optimum Table Width

59

ANTHROPOMETRICS |

05K

Booth Seating

05M

05N

Banquette Seating Section

60

05L

Booth Seating and Circulation Clearances

Banquette Seating

DINING

05O

Minimum Clearance and Non-Circulation Zones

05P

Service Aisle/Clearance Between Tables

05Q

Service Aisle/Clearance Between Table Corners

61

ANTHROPOMETRICS |

05R

Wheelchair Seating

62

05S

DINING

ANTHROPOMETRICS | COUNTERS

05T

Lunch Counter Circulation

05U

Lunch Counter

63

ANTHROPOMETRICS |

05V

Bar Clearances, Public Side

64

05W

Bar Section

BARS

05X

Bar and Back Bar

65

COLOR |

THEORY + FOOD

Pink • perceived to be somewhat unnatural • makes people think of raw meat or artificial preservatives Red • • • • • •

05Y

raises blood pressure + heart rate causes hunger to be more prevalent creates feelings of intimacy and energy people sometimes eat less when food is served on a red plate associated with danger, warning, or stopping does not lose its chromatic impact on the eye as lighting changes

Orange • stimulates brain activity, secreting serotonin • increases oxygen supply to the brain • increases mental activity, stirring up hunger sensation • makes people feel welcome and comfortable

05Z

05AA

Yellow • increases happiness and energy; when people are happy, they are more likely to eat than when they are feeling sad or calm • has proven to speed up metabolism Green • considered to be natural, especially concerning food • associated with health • promotes healthy eating • associated with abundance • refreshing, calming, + relaxing • may affect the appearance of both skin tone and food

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05BB

05CC

Turquoise • associated with happiness and the feeling of being carefree • often used on dessert plates Blue •

• • • • •

05DD

rare occurence in nature, therefore humans do not have an automatic appetite response to blue calming + relaxing primal ancestors believed blue foods were poisonous blue lighting in eating spaces discourage eating more can visually expand a room pairs well with warm colors and neutrals

Brown • reminds people of burnt or overdone food Black • may have negative sociological connotations • can be stylish and modern • works well as an accent

05EE

05FF

05GG

White • associated with excessive consumption • excessive amounts of white may contribute to glare • suggests cleanliness • may encourage turnover in a restaurant setting • foods eaten from white dishware are perceived to be less satisfying

05HH

67

COLOR |

RESTAURANT INTERIORS

Light and cool colors recede, making a space seem larger Dark and warm colors advance, and are used to keep a space from feeling vast Bold, primary colors - speed: encourage turnover Subtle colors are restful, making a room feel larger and effecting calm and peace

LIGHTING Light affects people's appearances. Light sources at or above eye level are most complimentary to the face, while strong overhead lighting accentuates wrinkles and deeply shadow eyes when positioned at sharp angles. Table lamps and candles provide complimentary light as long as glare is prevented.

DINING SPACES Restaurants typically require varying light levels, not only for aesthetic reasons, but for functional purposes as well. Lighting helps set the mood in the restaurant. It is often desirable to have a lot of light, while in the afternoon a moderate level of light helps create fast turnover of customers.

Alternately, low intensity light at dinner time creates an intimate and leisurely atmosphere.

KITCHEN Kitchen spaces must be well-lit to eliminate or altogether avoid accidents, increase efficiency, facilitate quality control, and prevent waste. Often, fluorescent lighting is recommended because of its efficiency and cool operating temperature.

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UPLIGHTS • cast pools of light onto surface above • add atmosphere by creating dramatic shadows when placed on floor, behind plants, or in corners DOWNLIGHTS • cast light pools onto surface below • add atmosphere by creating dramatic shadows when placed on floor, behind plants, or in corners SPOTLIGHTS • used for accent lighting EXTERIOR LIGHTS • makes the first impression, either enticing or discouraging customers • must provide safety by illuminating steps, sidewalks, and other hazards • must relay a sense of security

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CITY MARKET LEASE AGREEMENT Lease agreement by and between Planned industrial Expansion Authority of Kansas, City Market, the "Landlord," and the immersive Learning Kitchen, as "Tenant."

The Landlord and Tenant agree to a maximum of an eleven month "Sign" Expense Recapture agreement that will fulfill the minimum "Sign" requirement as set forth in your Lease. The total amount due to the Landlord is $1,200.00, representing charges associated with Section 8 "Signs" of your executed Lease Agreement.

Building Identification All buildings in the City Market are identified by the terms CM I, CM2, CM3, CM4 and CM5 going clockwise from the south end of the property.

City Market Staff Property Manager: Deb Churchill Market Master: Deb Connors Marketing & Events Manager: Meghan Buum Administrative & Events Assistant: Jennifer Lewis Maintenance: Glenn Badgett Custodial: Floyd Newman Hours of Operation Management Office: 8:00 a.m. - 4:30 p.m.

Tenants: Each tenant has various hours of operation Farmers' Market: Wednesday 8:00 a.m. - 2:00 p.m.

Saturday 7:00 a.m. - 3:00 p.m.

Sunday 8:00 a.m. - 3:00 p.m.

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Housekeeping Keep back dock clean and clear of debris. Keep storefront and brick space clean and clear of debris.

Marketing The City Market has minimal marketing dollars so we use as much free opportunities as possible.

The website is thecitymarket.org. Please provide us with your logo and a link to your website.

Electronic newsletters are distributed frequently. The Marketing & Events Manager will meet with you to prepare a press release about your opening and get your tenant page up on the website.

Parking Tenants are NOT allowed to park in the Market Square. Tenants and employees are to park in the perimeter parking lots. Please provide vehicle information on all employees for the security file. Any tenant or tenant employees parking in the Market Square will be fined per your lease!

River Market Community Association (RMCA) The City Market is located within the River Market District. The River Market Community Association is a great way to be involved in the community, To find out more or become a member talk to Deb Churchill, Property Manager.

Trash Removal Each tenant is responsible for disposal of your own trash. Compactors are located in the west and east parking lots. A compost bin in the west lot takes food waste ONLY. A cardboard compactor in the west lot is for dry cardboard and boxes that have been broken down. Pedestrian recycle bins are located around the property perimeter. Paper and glass recycle bins are in east lot. Please do your part to recycle responsibly. If you notice a problem with any of the units not working or are full please contact the management office at 816.842.1271. If the units are not working please take your trash back to your space until repairs are made. Anyone caught leaving trash outside the waste units or not recycling properly will be fined.

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Section 5. Utilities (OPTION 1: CMI, 2, 3 and CM5 level 1) Tenant shall pay for all gas, electric, phone, cable and internet utilities in the Premises. Landlord shall pay for water and sewer utilities. If Landlord elects to split additional utilities (water and sewer) and separately meter to each space, Tenant shall put utilities in their name and pay for all such utility services.

Section 8. Signs Tenant shall be required to have a sign on the exterior (as per signage criteria) of the Premises, consistent with the architectural guidelines set forth by Landlord as to its location, design, content, installation, and maintenance. Further, the sign shall be installed by the sign company approved by the Landlord and ordered by property management. All costs associated with the selection, installation, and maintenance of the sign shall be paid by Tenant. Tenant may not install more than three exterior signs at the Premises unless Landlord's prior written authorization has been obtained.

Any proposed sign must be approved in writing in advance by Landlord as to its location, design, content, installation, and maintenance. Cost of said signage shall be borne solely by Tenant. Tenant agrees to order 10" x 18" sign within one (1) week of lease signing.

Section 9. Parking Tenant and tenant employees shall park vehicles in the City Market perimeter parking lots as specified by the Landlord in Exhibit C. At no time are Tenant and Tenant's employees allowed to park within the Market Square. All loading and unloading of goods shall be made at the loading entrance specified by Landlord and then vehicles should be moved to a parking space. Tenant shall pay Landlord, as additional rent under this Lease, $50 per day for each vehicle operated by the Tenant and/or any employee of Tenant that is not parking in the area(s) designated for Tenant's parking. Tenant shall provide to Landlord the automobile license numbers of all Tenant's employees and update said information within five (5) days after requested by Landlord or five (5) days after any change in employees.

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Section 10. Maintenance, Repair, and Replacement by Tenant Tenant acknowledges that is has examined and knows the condition of the Premises and agrees that the Premises are in satisfactory condition and repair.

(OPTION 1: CM1, 2, 3, and CM5 level 1) Tenant shall repair and/or replace and maintain the Premises and all improvements therein and thereto (including but not limited to heating system, air conditioning system and plumbing for the premises) in good, safe, clean and orderly repair, condition, and appearance and will with reasonable promptness make all changes, repairs, replacements, and restorations of every kind and nature, foreseen and unforeseen, to keep and maintain the same in good, safe clean and orderly repair, condition, and appearance as on the day the Premises is delivered to the Tenant under this Lease. Tenant shall pay for any damage done to the exterior of the Leased Premise and property outside of the premises by Tenant, Tenant's employees or Tenant's vendors or agents, or as a result of negligence or attempted theft, including but not limited to damage to doors, walkways, signs due to such activity as making deliveries, moving product, or conducting daily business. Tenant shall pay for any damage to elevators including but not limited to those service calls required to repair doors and switches caused by improper loading or operation of the elevator cars.

Section 11. Maintenance by Landlord (OPTION 1: CM1, 2, 3, and CM5 level 1) Landlord shall maintain the structure and exterior of the Premises in good repair, condition, and appearance.

Section 12. Remodeling With the prior written consent of Landlord, Tenant may, at its own expense, make such alteration adn nonstructural improvements to the Premises which Tenant considers necessary or desirable for Tenant's business at the Premises. It is Tenant's responsibility to see that all alterations and improvements of whatever nature comply with any applicable building, fire, health, and/or security codes and regulations. Tenant shall obtain any necessary approval and permit from any State or local governmental agency having authority over the construction and installation of the alterations and improvements to the Premises, and promptly shall provide a copy of any such approval or permit to the Landlord.

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Section 19. Merchant's Association An association of merchants in the City Market has been created. Tenant shall maintain a membership in said association and attend meetings of the association.

Section 35. Hours of Operation Tenant agrees to maintain minimum hours according to annual "Rules and Regulations" as outlined in Exhibit B. Exhibit B 1. The Tenant shall operate the premises as outlined for the following minimal business hours:

Minimum Hours of Business Operation:

Open no later than 10:00am

Close no earlier than 4:00pm

Saturday is mandatory year round

March through October

Open a minimum of six days a week and 45 hours a week

November through February

Open a minimum of five days and 40 hours a week

Open hours are defined as your business is open to the public for sales of product. Having staff on site does not fulfill this requirement; you must be open for business.

2. It is the objective of the Landlord to encourage a positive public, family-oriented view of the City Market 3. No deliveries, loading, or unloading of goods is allowed from 11:00am to 1:00pm on any day and shall be made through the entrances designated for such purposes. Semi-truck deliveries are not permitted inside the Market square. (Semi-trucks are defined as trucks longer than 30'). No parking is allowed on brick area by the park. No deliveries are allowed on weekends in the Market Square.

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4. TRASH: Security cameras have been installed at both compactor locations and are being recorded. Any violation o f the rules, illegal dumping or disregard for property will result in a fine of $50.00 per occurrence.

• Tenant shall not use the blue waste receptacles provided by the Landlord for use by the public. All garbage and refuse shall be bagged and kept within your leased space until moved to the trash compactors provided for Tenant use.

• If you are using your brick space, you are responsible for providing your own trashcan and the removal of the waste.

• Illegal dumping on site anywhere including the compactor areas is prohibited.

• Boxed should not be stacked outside the tenant space in the walkways or on the brick space. Boxes should be placed on the dock area behind the leased space and then disposed of in the compactors.

• Sweeping, blowing, or hosing off trash from space to neighboring space or to public space is unacceptable. Please collect trash and dispose of in approved receptacles only.

• Compactors are provided by Landlord and located in both the West and East parking lots for tenant disposal of waste.

• The compost bin is for disposal of produce only. No boxes, plastics, bags, wraps, etc. are allowed.

All produce should be disposed of in the compost bin.

• A cardboard compactor is in place for dry, broken down boxes.

• Tenants may not use dumpsters provided by the event promoter for special event use.

• If the compactors are not in working order, do not leave your trash on the ground. Take your trash back to your leased space, report the problem to the management office and DO NOT take your trash to the compactor until you are notified that the problem has been fixed. DO NOT assume that management is aware of the problem, call 816.842.1271 or Security at 813.918.4700 to report the problem.

• Damage or abuse of such service or equipment is subject to Tenant expense.

• At no time are forklifts allowed out at the trash compactor area and such activity by any tenant is subject to fines as outlined above.

75

5. Tenant shall not place any obstruction on the common area of the facility, and specifically, without limitation, shall not use such common facilities for the storage or display of merchandise, or any other activity except ingress and egress.

6. Tenant shall not display or install any sign or banner on the Licensed Area. A-frame sign boards are allowed in the area immediately outside your leased space. Banners are not allowed with the exception of a six week to three month grace period for new tenants allowing time for order of permanent signage.

7. No aerial antennas or dishes, radio, television or other similar devices shall be installed on the outside of the building without first obtaining, in each instance, Landlord's consent in writing. Any equipm,ent no longer in use must be removed immediately.

8. No loudspeakers, television, phonographs, radios, or other devices shall be used in a manner so as to be heard or seen outside of the demised premises without the prior written consent of the Landlord. Tenant shall inform Landlord of any live music booked in their leased space and Landlord reserves the right to monitor the sound levels.

9. If the leased premises are euipped with heating facilities, Tenant shall keep the Leased premises at a sufficient temperature to prevent freezing of water in pipes and fixtures. Arcade heaters are set on timers and tenants should not tamper with them at any time. The Landlord may take any steps it deems necessary to enforce this rule, the cost of which will be borne by the Tenant.

10. The plumbing facilities shall not be used for any other purpose, than for which they are constructed, and no foreign substance of any kind shall be thrown therein, and the expense of any breakage, stoppage, or damage resulting from a violation of this provision shall be borne by the Tenant.

11. Animal and bird pets shall not be permitted in hte builidng without prior written consent by the Landlrod, Under provisions of the Missouri Health and Safety Code, "Customers shall not bring any live animals into any food facility." We ask you to respectfully comply by not allowing or bringing your

76

dog or other pets to the Farmers' Market. Exceptions: Guide Dog for the deaf/Service Dog for the disabled or handicapped.

12. Pedestrian Lanes: No Tenant shall display any product or place rack, tables, equipment, etc., on the area inside the lines marking pedestrian lanes. Tenants shall keep all items within the boundary of the leased space and not spread into other store fronts. Tenant shall immediately remove items upon request of staff.

13. Tenant and Licensee's officers, agents and employees shall park their vehicles only in those portions of the parking areas designated for such purpose by Landlord. Parking inside the "Market Square" is prohibited. License shall furnish to Licensor an ongoing list of each employee's name, make and model of vehicle and license plate number for identification purposes. If Tenant or Tenant's officers, agents or employees fail to follow such policy, the vehicle(s) in question will be subject to tow at owner's expense. Any vehicle(s) in the City Market Square on a farmers' market.

77

ZONING + DEVELOPMENT CODE, CITY OF KANSAS CITY, MO 88-260 UR, URBAN REDEVELOPMENT DISTRICT 88-260-01 PURPOSE The purpose of the UR, Urban Redevelopment district is to promote development and redevelopment of underdeveloped and blighted sections of the city and to accommodate flexibility in design to help ensure realization of the stated purposes of an approved plan for redevelopment. UR districts are further intended to promote the following objectives: 88-260-01-A. a more efficient and effective relationship among land use activities; 88-260-01-B. preservation and enhancement of natural, cultural and architectural resources and features; 88-260-01-C. enhancement of redevelopment areas to accommodate effective redevelopment; 88-260-01-D. seamless and compatible integration of redevelopment projects into the development patterns that exist or that are planned to exist within the subject area.

88-260-02 REZONING PROCEDURE; ELIGIBILITY FOR UR ZONING 88-260-02-A. A preapplication consultation is required in accordance with 88-505-02 prior to the filing of a zoning map amendment application to District UR. 88-260-02-B. Property may be rezoned to the UR district in accordance with the zoning map amendment procedures of 88-515, except as modified by the specific provisions of this article. An application for an urban redevelopment district must be accompanied by a preliminary development plan. The plan must include information as required by city planning and development department staff.

88-260-02-C. The UR district may be applied only to property that has been designated as a blighted area, a conservation area, or an economic development area.

88-260-02-D. Designation of an area as a blighted area, a conservation area, or an economic

78

development area must follow the provisions of the Land Clearance for Redevelopment Law (RSMo 99.300), Real Property Tax Increment Allocation Redevelopment (RSMo 99.800), Urban Redevelopment Corporations Law (RSMo ch. 353) or Planned Industrial Expansion Authority (RSMo 100.300).

88-260-02-E. Designation as a blighted area, a conservation area, or an economic development area and approval of a plan for redevelopment should occur simultaneously with the processing of a zoning map amendment to the UR district and city plan commission review. The city plan commission must conduct a public hearing on the application for UR zoning and forward its recommendation to city council.

88-260-02-F. An application for a UR district may not be considered by the city council until after the statutory agency has recommended the declaration of the area as a blighted area, a conservation area, or an economic development area and has recommended approval of a plan for the redevelopment plan of the property.

88-260-03 USE REGULATIONS AND LOT AND BUILDING STANDARDS Properties within the UR district are subject to the use regulations and lot and building standards established at the time of development plan approval by the city council. The use and development standards established for the subject UR district must be in general conformance with the approved area plan and be compatible with desirable land use and development patterns in the surrounding area.

88-260-04 OTHER DEVELOPMENT STANDARDS Properties within the UR district are subject to the development standards found within the 400 Series of this zoning and development code unless otherwise expressly approved by the city council at the time of preliminary development plan approval.

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ZONING + DEVELOPMENT CODE, CITY OF KANSAS CITY, MO 88-260-05 DEVELOPMENT PLANS 88-260-05-A. No building permit may be issued for development in the UR district until a final development plan is approved by the city planning and development director, except that: 1. a building permit may be issued for nonconforming uses and structures without an approved final development plan; or 2. the owner of any property that is the subject of eminent domain but that has not been acquired by the condemning authority may continue to use the property for any use existing immediately preceding establishment of UR district. At the time of request for a permit, the property owner must file an affidavit with the city planning and development director stating that the property owner is not in any way affiliated with the condemning authority and further has no intention of securing any of the benefits provided under the plan for redevelopment approved pursuant to the declaration of blight.

88-260-05-B. The final development plan must be reviewed for compliance with the preliminary development plan approved by city council at the time of rezoning to the UR district. If it is determined that the final development plan does not conform to the requirements of the preliminary development plan approved by city council at the time of rezoning, the city planning and development director must notify the developer in writing of the specific deficiencies that exist. Upon receipt of the notice of noncompliance, the developer has the following options: 1. correct the final development plan to conform to approved preliminary development plan; 2. file a preliminary development plan amendment request pursuant to 88-260-06; or 3. file an appeal of the final development plan review decision in accordance with 88-530-10.

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88-260-06 AMENDMENTS TO APPROVED PRELIMINARY DEVELOPMENT PLANS 88-260-06-A. In the course of carrying out any part of the development plan for a UR district, the developer may submit a request for an amendment of the preliminary development plan approved at the time of rezoning to the UR district. Requests to amend a preliminary development plan must be processed as a zoning map amendment in accordance with 88515 except that the city planning and development director is authorized to approve minor amendments to UR district preliminary development plans in accordance with the administrative adjustment procedures of 88-570 (see specifically, 88-570-02-H).

88-260-06-B. If any development plan covering all or a portion of a UR district is abandoned, or if any phase is not completed within the time frame established at the time of rezoning and preliminary development plan approval, or if the required declaration of blighted area, conservation area, or economic development area is declared null and void by any court of competent jurisdiction, the city planning and development director may recommend that the area be rezoned to its former or other appropriate classification.

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06A

generative intent

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As the conceptual phase of the project, generative intent provided the inspiration for the dominant idea behind the design.

Metamorphosis is the project concept. Metamorphosis symbolizes not only the transformation of the patrons of the Market and of the Immersive Learning Kitchen, but the transformation of the food products. Just as people's minds, attitudes, and relationships with food change for the better, so too does the food change from its raw state into a beautiful, nutritious meal.

Scanned by CamScanner

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Schematic Design The Schematic Design Phase involved exploring preliminary design possibilities, including looking at options for the use of space or use/object relationships.

This also involved active exploration of a range of theoretical and practical issues. Spatial sequence, spatial hierarchy, visual form, massing, color, circulation, spatial requirements, lighting strategies, materiality, beauty, and architectural definition.

schematic design

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SCHEMATIC MODEL

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Design Development Design Development involved making a decision based on the outcomes and decisions made during the schematic design phase and critique of which decisions should be carried out. This phase emphasized refinement toward final design, including but not limited to: spatial envelope, material selections, furniture selections, and lighting decisions. During this phase, the designer worked through multiple iterations of the design (as evident on the following pages) in order to discover the best possible solution to the project needs and goals.

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09A BEVELED WHITE TILE BACKSPLASHES

09C PAINTED CONCRETE GROUND LEVEL FLOOR

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09B NATURAL ASH SHELVING + RECEPTION COUNTER

09D PERFORATED METAL WALL + RAILING SCREENS CEILING ELEMENTS

MATERIALS + FINISHES All materials and finishes were chosen not only for their aesthetic qualities, but for their historical integrity and application use within the Immersive Learning Kitchen. The overall palette results in a clean, simple look that allows the physical materials to fade into the background so that the learning process, community interaction, and food preparation are allowed to become the focus.

Where possible, the original floors were preserved, and when not, the concrete was painted with a white tile pattern. White beveled tiles are used at all the backsplashes, including the upper level self-serve bar, all three learning kitchens, and in the prep/clean-up kitchen. Perforated metal screens act as privacy barriers in place of walls so light and air are still able to pass through spaces, while still allowing glimpses of what is beyond. The perforated metal is utilized again as inserts on the balcony and stair railings, and is later mimicked with acoustic fabric ceiling panels on the lower level. Stainless steel counters in the kitchen areas allow for safe, quick, sanitary clean-up.

On the upper level, comfortable lounge furniture encourages lingering, either before or after a cooking experience, or perhaps for visitors who are just browsing the Kitchen. This furniture is arranged in small pod arrangements paired with markerboards and monitors to further enhance the learning and meal-planning experiences.

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OPENEST CHICK | HAWORTH

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INSIDE FABRIC SELECTIONS

DANDELION COTSWOLD

KOKANEE COTSWOLD

NETTLE BELLFLOWER COTSWOLD

PICKERAL WEED COTSWOLD

OUTSIDE FABRIC SELECTIONS

SILVERBUSH COTSWOLD

LIGHT GRAY NOBLE

CARBON NOBLE

THREAD COLOR SELECTION

09G SMOOTH PLASTER

COLLAPSIBLE BACK

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OPENEST FEATHER | HAWORTH

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STYLE OPTIONS

SYMMETRICAL 87”

RIGHT ASYMMETRICAL 95”

LEFT ASYMMETRICAL 95”

RIGHT TABLE

LEFT TABLE

THREAD COLOR

TRIM COLOR

TABLE OPTIONS

NO TABLE

FABRIC COLORS

WOOD COLOR

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KONA POUF | HIGHTOWER

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FABRIC COLOR OPTIONS 09M

LEATHER BOTTOM

09N HANDLE COLOR

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SALLY | HIGHTOWER

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THREAD COLOR

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STEELWOOD | HERMAN MILLER

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09S STOOL

09T TABLES

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09Y KOLOROWY-ZYRANDOL

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LIGHTING SELECTIONS Lighting selections were made based on what would most benefit the users of the space. Ambient lighting meant to mimic daylighting was used throughout the space, as the most important spaces are actually located below ground level. Kolorowy-Zyrandol pendants are used above the reception counter and kitchen islands, and in clusters above dining tables. They are also strung across the openings in the double-height spaces (similar to image on bottom left).

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THE MODEL The designer constructed the model from 1/8" Baltic birch ply cut and engraved on the laser cutter. To allow viewers to gain better understanding of the overall design and spatial relationships, all three levels are detachable from the base.

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LOWER LEVEL

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GROUND LEVEL LOOKING DOWN TO LEARNING KITCHENS

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10A

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10

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05C De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

05D De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

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05K De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

05L De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

05M De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed., p. 356). New York, New York: McGraw-Hill.

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05O De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

05P De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

05Q De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

05R De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

05S De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed.). New York, New York: McGraw-Hill.

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05U De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed., p. 361). New York, New York: McGraw-Hill.

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05W De Chiara, J., Panero, J., & Zelnik, M. (1991). Hospitality Spaces. In Time-saver standards for interior design and space planning (Second ed., p. 386). New York, New York: McGraw-Hill.

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The Immersive Learning Kitchen Concept and Design by Abby Buchmann Kansas State University College of Architecture, Planning + Design Interior Architecture + Product Design Copyright Š 2015 Abby Buchmann