Sydney Delbridge - Thesis Research, Volume 1

A.D. GERMAN WAREHOUSE F O O D H A L L + AFFORDABLE APARTMENTS

SYDNEY DELBRIDGE

| VOLUME 1

PROBLEM STATEMENT : The role of local produce and food is essential in creating the identity of a space along with its positive effects on a small community.

THESIS STATEMENT : This project encompasses Frank Lloyd Wrights’ A.D. German Warehouse, a 4-story building approximately 4,000 sq. ft. per floor. The renovation consists of a food hall on floors 1 and 2 and affordable apartments on floors 3 and 4. The town of Richland Center, Wisconsin is looking to support local farmers and restaurants by creating a gathering space for the community to taste the native cuisine. The food hall will provide a space for local produce, brews, and eats to be celebrated, while the apartments on floors 3 and 4 provide an affordable housing option to Richland Center residents.

TABLE OF CONTENTS

02

RIC H L A N D C E N T E R , W I .

06

THE A . D . G E R M A N W A R E H O U S E

08

SIT E & B U I L D I N G A N A L Y S I S

14

HIS T O R I C P R E S E R V A T I O N

16

CAS E S T U D I E S

22

RES E A R C H

30

GRE E N B U I L D I N G S T A N D A R D

31

GOA L S A N D O B J E C T I V E S

32

ACC E S S I B I L I T Y & C O D E S

38

PLA N P R O T O T Y P E S

40

COL O R & M A T E R I A L S

44

ACO U S T I C C O N D I T I O N S

46

SOU R C E S

RICHLAND CENTE R , W I Richland Center, Wisconsin, situated halfway between Madison and LaCrosse at the intersection of US 14 and State Highway 80, is a quaint town within Richland county.

The town is located at the mid-point between the big city markets of Chicago, IL and Minneapolis, MN. The northern town’s most common attractions include snowmobiling, horse back riding, kayaking and canoeing, trout fishing, golfing, and hiking. The Wisconsin River, located along the southern edge of the county, provides an area for recreational

02

Richland Center, WI was originally founded in 1842. Many were initially drawn to the site due to its water power, fertile prairies, and its proximity to the geographical center of Richland County. It is situated in a valley between Miner Hill and various other rolling hill formations.

PEOPLE OF RICHLAND CENTER

5 , 0 53

:Population (2017)

- 1.12% population decline in the year of 2018

$4 0, 60 9

- On the decline since 2011

:Median Household Income (2017)

38

:Median Age (2017)

13 .6%

:Poverty Rate (2017)

57. 7 %

:Employment Rate (2017)

03

RICHLAND CENTER, WI SEX RATIO For every 100 females there are 101.6 males.

The median age for men in Richland Center is 32.8, while the median age for women is 43.7.

There are 3,873 adults, (1,101 of whom are seniors). The average family size is 2.81, while the average household size is 2.11.

ETHNICITY BREAKDOWN ASIAN: 1.35% AFRICAN AMERICAN: 1.58%

MALE 2,547 50.41% FEMALE 2,506 49.59%

OTHER: 0.18%

WHITE: 96.89%

In 2017 the number of foreign-born population in Richland Center was only 138 residents. This represents 2.93% of the population. These residents are from Mexico, India, and Lao. 97.07% of Richland Center residents were born in the United States, with 76.31% having been born in Wisconsin.

CLIMATE & WEATHER Average Annual Temperatures

57 F

Richland Center, WI sits in the Central Time Zone with a cold and temperate climate. The hottest months, June, July, August, and September, only reach temperatures in the high 70s and low 80s. There is also significant rainfall throughout the year and heavy snow in the winter months.

45 F Average Annual Snow and Rain fall 34 F

4 0� 37 �

COMMUTER TRANSPORTATION Various public transportation services are available to the residents of Richland Center.

Including Richland Center Transit, a shared ride taxi service since May 1, 2010. There is also public bus transportation. However, the average family car ownership equals 2 cars.

16.9

CARPOOL: 7.79% WALK: 8.98%

DRIVE ALONE: 83.23%

minutes: equals the average commute time for those in Richland Center, WI.

COMMUTER PATTERNS Richland Center, Wisconsin is situated between Chicago, IL and Minneapolis, MN. According to the 2009 census, those working in Richland County are living in Richland County, Vemon County, Grant County, Sauk County, Crawford County, and Milwaukee County. The census also reported that Richland County residents work in Richland County, Sauk County, Dane County, Iowa County, Vernon County, and Grant County. The 2009 census concluded that 69.2% of Richland County residents live in Richland County. 30% of Richland County residents work in another Wisconsin city and .8% of Richland county residents work outside of Wisconsin.

MOST COMMON INDUSTRIES

Number of People

Domestic Production & Consumption: products and services shipped from Wisconsin to other states, or from other states to Wisconsin, include, food products, mixed freight, and machinery.

Manufacturing Accommodation & Food Health Care & Social Assistance

A.D. GERMAN WA R E H O U S E The A.D. German Warehouse was designed by the famous architect Frank Lloyd Wright. Construction of the building began in 1912. A listed building on the National Register of Historic Places, the warehouse is currently abandoned and has never housed anything of importance to the town of Richland Center, Wisconsin.

Steps towards conservation and rehabilitation have been made. The A.D. German Warehouse Conservancy, Inc. looks forward to the future of the warehouse and the impact it can have on the community.

06

Albert Dell (A.D.) German married Mae B. Joslin - daughter of Major W.H. Joslin, a well known resident of Richland Center in the early 1900s. After a business failure, A.D. German asked Frank Lloyd Wright to design a new use space for what had become an abandoned building. The A.D. German Warehouse was constructed from 1917 to 1921, but was unfortunately never completed due to bankruptcy. It is the first building by Wright that was built reflecting the influence of Mayan architecture and the only building Wright constructed in his home town.

A.D. German

Frank Lloyd Wright

The Warehouse has been used periodically for warehousing and manufacturing. By 1934, Wright had completed 85 sketches representing an adaptive reuse design of the building involving a restaurant, office space and apartments. Right, you see one of Wright’s plans for a cafe space on the first floor.

Exterior of A.D. German Warehouse

Wright’s cafe plan

Wright’s invention of the Barton Spider web structural system was unique to this building. It is more economical than beam and girder construction. Belts of rods are placed on the form work and extend from column to column both directly and diagonally covering the entire panel area and resting in the bottom of the slab.

The A.D. German Warehouse Conservancy, Inc. was established in September of 2013. The conservancy is a non-profit organization dedicated to the renovation of the Frank Lloyd Wright designed A.D. German Warehouse. They hope to gain a destination landmark that will draw many more visitors from around the world than it does now, increasing its impact on the community.

BUILDING & SIT E A N A L Y S I S Frank Lloyd Wright’s A.D. German Warehouse is located on the corner of E Haseltine Street and S Church Street. On the outskirts of the “main” downtown area, the warehouse is situated on the border of a residential area.

The building is east facing, receiving morning sun on the food hall entrance front. The food hall entrance opens directly to S Church Street. South facing is the residential area while north facing is the historic downtown.

08

HISTORIC DOWNTOWN

A.D. GERMAN WAREHOUSE

RESIDENTIAL AREA

The A.D. German Warehouse is situated on the border of the historic commercial district and a residential area of Richland Center.

Court Street in the commercial district in downtown Richland Center was placed on the National Register of Historic Places in 1989. Court Street, which runs east to west, has densely packed nineteenth and early twentieth century buildings creating a historic environment in the commercial district. Located on the Pine River, this street was instrumental in developing the milling industry in the mid-nineteenth century and created a perfect location for the for the A.D. German Warehouse.

The proximity of the residential area that borders the A.D. German Warehouse enables the residents of Richland Center to be within walking distance to the historic downtown and Frank Lloyd Wright’s A.D. German Warehouse.

BU I LD IN G & S I T E A N A L Y S I S

Above: Various diagrams of the building and its geometries APARTMENTS

levels 3 + 4

Left: Levels 1 and 2 (orange) will serve as a food hall for the public, while Levels 3 and 4 (green) will be affordable apartments for users.

FOOD HALL

levels 1 + 2

SERVICE ENTRANCE

APARTMENT ENTRANCE

FOOD HALL ENTRANCE

84' - 0"

52' - 0"

UP

1

Level 1 FOOD 1/16" = 1'-0"

HALL LEVELS 1 + 2

2

84' - 0" UP

52' - 0"

UP UP

2

Level 2 APARTMENTS 1/16" = 1'-0"

LEVELS 3 + 4

Levels 1 and 2 will serve as a food hall, open to the public. There will be 5 food booths per floor. Each food booth will be approximately 300 sq. ft. There will be approximately 100 sq. ft. for storage. There will be 10 food booths total.

Levels 3 and 4 will serve as affordable apartments. Level 3 will consist of one 2 bedroom, 2 bath - 1,800 sq. ft. apartment, and two 1 bedroom, 1 bath - 900 sq. ft. apartment. Level 4 will consist of one 2 bedroom, 2 bath - 1,800 sq. ft. apartment, and two 1 bedroom, 1 bath - 900 sq. ft. apartment. Levels 3 and 4 will each contain approximately 400 sq. ft. for circulation.

Level 2 1/16" = 1'-0"

BUIL DI NG & S I T E A N A L Y S I S

Proximity to restaurants in Richland Center.

1.

1. ‘Richland Family Restaurant’ 2.

2. ‘Los Amigos 2’ 3. ‘Press Box’

3.

4. A.D. German Warehouse

4.

Proximity to apartment buildings in Richland Center.

3.

1.

1. Neighborhood Housing Services of Southwest Wisconsin 2. Park Apartments

2.

3. Kennedy Park Apartments 4. 383 E Haseltine St Apartments 5.

4.

5. A.D. German Warehouse

Proximity to local Farmer’s Market in Richland Center.

3 min. - 0.9 miles

Distance to Wright’s Architecture School.

32 min. - 25.9 miles

HISTORIC PRESE R V A T I O N The A.D. German Warehouse is listed on the National Register of Historic Places in Wisconsin. Buildings listed on the National Register of Historic Places must comply with additional standards when renovations and/or additions are occurring.

When making these renovations it is important to follow the regulations stated in the ‘Secretary of the Interior’s Standards for the Treatment of Historic Properties’.

These regulations provides guidelines for preserving, rehabilitating, restoring, and reconstructing historic buildings.

14

INTERIOR SPACES AND FINISHES Pg. 204-208 - Identifying, retaining, and preserving a floor plan and interior spaces, features, and finishes from the restoration period.

- Protecting and maintaining interior spaces, and materials, features, and

finishes from the restoration period through appropri­ate surface treatments, such as cleaning, paint removal, and reapplication of protective coating systems.

- Repainting with colors that are documented to the building’s restoration period.

MECHANICAL SYSTEMS Pg. 202-203 - Repairing functioning mechanical systems by augmenting or upgrading system components (such as installing new pipes and ducts), rewiring, or adding new compressors or boilers.

- Improving the energy efficiency of functioning mechanical systems to help reduce the need for a new system, if appropriate.

BUILDING SITE Pg. 209-213 - Preserving important landscape features from the restoration period through regularly-scheduled site maintenance of historic plant material.

- Reestablishing the relationship between buildings and the landscape on the site that existed during the restoration period.

- Minimizing disturbance of the terrain around buildings or elsewhere on the site

CODE WORK Pg. 218-221 - Providing barrier-free access that promotes independence for the user while preserving significant features from the restoration period.

- Finding solutions to meet accessibility requirements that minimize the impact of any necessary alteration on the restoration period of the building, its site, and setting, such as compatible ramps, paths, and lifts

C ASE S T U DY 1

‘ARMA T U R E W O R K S ’ T a mp a , F l o r i d a

16

‘Armature Works’ originally opened in 1910 in Tampa, Florida. The 73,000-square-foot 1910 red brick building was once the storage and maintenance facility for Tampa Electric’s (TECO) streetcars. The barn was an integral part of Tampa’s development - connecting the surrounding neighborhoods.

Today, the old train shed remains, including its solid heart pine floors, five restored brick fireplaces, and a 10-ton crane once used to haul streetcars around the space. Visitors today may also notice an original office vault repurposed as a wine cellar or clean up at a salvaged porcelain sink, now a handwashing station at the market’s center.

Storage of Streetcar parts

Streetcar under repair

‘Armature Works’ has been revitalized, becoming the heart of the Heights neighborhood as a mixed-use commercial building. Developers Chas Bruck and Adam Harden of SoHo Capital, envisioned a modernized neighborhood hangout for Tampa’s waterfront community and a national destination aimed to attract visitors from near and far. The space offers entertainment, work space and shops, as well as a residential community.

View of ‘Armature Works’ Food Hall today

Private reservable meeting space

‘Armature Heights’ includes two sit-down restaurants and 14 food stalls. The food stalls showcase the top chefs and restaurateurs in the Bay Area and are serving everything from ramen noodles to Cuban sandwiches.

C ASE S T U DY 2

T HE ANAHEIM P A C K I N G D I S T R I C T Orange County, California

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The Anaheim Citrus Packing House, the last remaining packing house in Orange County, California, was originally home to the Sunkist Company. Built in 1911 at the edge of downtown Anaheim and along the Southern Pacific rail line, the Packing House, was a hub of commerce for the area. The space was used to wash, grade, and pack citrus fruit before shipping it across the country. Most early fruit-packing houses were built of wood which caused challenges when repurposing the building.

Anaheim Packing District circa 1936

Unfinished interior Packing District

The 42,000-square-foot, two-level Packing House, has become an upscale food court. The Packard House, which is listed on the National Historic Register, makes up a three-parcel site with one other historic building (The Packard Building) within the Colony Historic District in Anaheim. Both the Packard House and the Packing Building make an allusion to southern California’s agricultural and transportation heritage as well as referring to the mission revival architectural style that was popular in Southern California at the time.

Exterior view of the Anaheim Packing House today

Interior of the Food Hall

The Food Hall showcases an assortment of 25 restaurant vendors in a communal-style dining hall.

The attached ‘Farmer’s Park’ now offers community yoga, gardening classes and other special events.

CAS E S T U DY 3

PYTH I A N M A R K E T

N e w O r le a n s , L o u i s i a n a

20

The Pythian immediately played an integral part in the New Orleans early civil rights movement after being built by the Knights of Pythias in 1908. The Knights of Pythias was a fraternal society promoting peace, brotherhood and philanthropic service. The Pythian became a center of the African American community: hosting businesses and local organizations, a theater, and a rooftop garden featuring live jazz. The project was said to be one of the largest financial undertakings of its kind by any black organization.

A 1926 party in the grand ballroom

The Pythian in the early 1900s

The front facade of the Pythian has been restored to match its original 1908 appearance. The Pythian is now a mixed used facility accommodating office spaces, 69 apartments, and the Pythian Market. The building’s $44 million rehabilitation, developed by Green Coast Enterprises, Crescent City Land Company, and ERG Enterprises and supported by the National Trust Community Investment Corporation, was finished in 2017. The Pythian Market, located on the first few levels of the building, houses 19 food vendors.

Interior of the Pythian Market

Mural of Civil Rights pioneers

The Pythian apartments are located on the upper levels of the Pythian building. The square footage of the apartments range according to need. Every floor plan has been named after a musical pioneer who played in the building.

RESEARCH FIN DINGS A survey conducted through ‘Google Forms’ that was promoted via Facebook, reached a total of 167 individuals. The thirteen question survey researched “How food and menus are served and displayed creates a familiarity to the user of the space, determining the likelihood of their purchase”.

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167

Individuals completed the survey, ranging in ages from 17-78.

73.1% 26.9%

Based on the demographics of Richland Center, Wisconsin, it was important to determine the age, and gender of those taking the survey. The range of ages and gender correlate to the demographics in Richland Center.

FEMALE MALE

Student Employed Unemployed Retired

What type of restaurants do you most often frequent during a typical month?

FAST FOOD

84 (49.4%)

CONTEMPORARY CASUAL

138 (81.2%)

FOOD COURT

27 (15.9%)

FINE DINING

59 (34.7%) 0

50

Do you typically prefer dining in or take out?

Dining In (74.3%) Take out (25.7%)

100

150

When dining in, how long do you typically like to spend in a restaurant?

20-30 minutes 30 minutes-1 hour 1-1 1/2 hour 1 1/2- 2 hours Other

RESE AR CH F I N D I N G S What is your preferred method of ordering food?

Digitally Through a waiter or waitress At the bar or counter

What is your preferred form of menu in a restaurant?

Posted on a wall or screen Menu in hand Both a menu in hand and posted on a wall or screen Digitally

What is your preferred method of receiving food?

Buffet Through a waiter or waitress “Point and Pick�

Self Pickup Drive Thru

Does seeing realistic photographs of the dishes listed on the menu influence what you order?

Yes No Not sure

Does seeing the price of the dishes influence what you order?

Yes No Not sure

CONCLUSION - Contemporary Casual dining is efficient and affordable

- Price and images posted in the menu affects the majority’s likelihood of purchase

- Majority prefer both chain and local restaurants semi-quick and efficient service (30 min - 1 hour)

- People often correlate a fine dining experience with top tier food and a sophisticated experience (menu in hand, waiter, etc.)

- Majority prefer the familiarity of a traditional dining experience, menu in hand & ordering through a waiter or waitress

- Hope to provide high quality food at an affordable price with a more casual experience

INNOVATIVE & COLLABORATIVE DESIGN RESEA RCH I focused my research on the role of local produce and its impact on a small community as well as its effect on branding and creating an identity of a space.

I learned about the importance of brand identity and signage within a space through collaborative work and research with two environmental and architectural graphic designers.

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PROBLEM STATEMENT: The role of local produce and food is essential in creating the identity of a space along with its positive effects on a small community.

The practice of sourcing locally grown fresh produce to standalone and small chain restaurants was not recognized until the early 2000s. The initial idea of sourcing local produce to restaurants was restricted to niche and highend restaurants. Based on surveys of nearly 700 chefs, they identified hyper-local sourcing as the top restaurant concept trend, with local produce also among the Top 10 concept trends in restaurants. Marketing fresh produce to standalone restaurants and small chains, that are willing to pay the price for premium quality, has helped amateur farmers develop small-scale wholesale produce channels.

Three general reasons for restaurants to purchase locally grown produce include: 1. Locally grown produce is more fresh and typically has a higher quality 2. Customers have requested local products, especially after gaining trust if the restaurant has previously carried local foods for a period of time 3. Unique or specialty products are available locally

What exactly is local food?

There is no standard definition for local food. The term is fairly broad and is often used without context, with several different complementary and dynamic dimensions.

- Distance - Physical accessibility - Specialty or uniqueness available in certain areas

Costs and Benefits for Growers: - Production Costs - Storage Costs - Packaging Costs - Marketing - Transportation - Delivery Some of the challenges in sourcing local food and produce include making more frequent trips to the restaurants, sometimes more than once or twice a week. This can cause unit costs to sometimes become prohibitive. For instance, when delivering asparagus rather than corn, usually corn would be ordered in higher quantities; therefore the growers could justify this based on unit costs. Another challenge can be the uncertainty of product availability from the producer/farmer, further impacting the restaurant’s ability to plan menu items using local ingredients.

Despite several obstacles to buying locally, restaurants (mostly independently owned) have noted the benefits of local foods which are associated with its taste, freshness, quality, and sustainability in the local community.

I NNO VA TI VE & C O L L A B O R A T IV E D ESI GN R ES E A R C H

Local Food and Low-Income Neighborhoods Individuals’ health and behaviors are affected by their social and physical surroundings. Surveys prior did not recognize locality as a factor that may hinder people’s ability to achieve a healthy diet. However, conducted surveys have proved that areas with lower incomes have less access to healthier, locally sourced food options, or just food options in general. A lack of places where people can obtain food in their neighborhoods causes the residents to depend on small stores with limited selections of foods at substantially higher prices. Fast-food restaurants are more prevalent in the low-medium neighborhoods and become less prevalent in the highest-wealth neighborhoods. Carry out specialty eating places are 50% to 80% more prevalent in wealthier neighborhoods.

Co-branding Co-branding is increasingly becoming a trendy technique to sell both service and products. Co-branding means that more than two companies co-involve in marketing/advertising and share risks, while maintaining their independence as separate business entities. It can be a win-win strategy to help drive sales, develop brand images, and save marketing or advertising cost.

When specializing a space it is important to take into consider the customer’s needs and wants. Customer satisfaction is the degree to which perceived performance of service/products matches a customer’s expectations. If the customer’s expectations of service/products’ quality and price are exceeded, they are likely to be satisfied with the restaurants. For example, if the customer is not able to read the menu posted on the wall it creates a frustrating experience which will affect their purchase and their likelihood of returning to the restaurant.

A digital ordering system for restaurants using an android device is being tested and implemented in some restaurants.

COLLABORATIVE WORK I gained knowledge about graphic design and its importance in way finding, branding and signage, specifically food hall design, through 2 designers, Carly Zembrodt and KK Closuit, who work for the architectural graphic design firm, RSM Design in the Dallas, TX office. We collaborated by way of skype calls and exchange of information via email. Both designers have prior experience in food hall signage and way finding through a completed project.

CARLY ZEMBRODT Carly is a graduate from the University of Kentucky with a BA in Interiors and Graphic Design. Using her knowledge in both disciplines, Carly creates innovative user experiences at the intersection of interior design and environmental graphic design. At RSM Design, Carly collaborates with the team to build forward-thinking and innovative solutions to the challenges each project presents.

KK CLOSUIT As an Associate at RSM Design, KK plays an active role in branding, environmental graphic design, and office management. Originally from Fort Worth, Texas, she earned her BFA in Graphic Design at Texas Christian University. Since her start at RSM Design, KK has had an opportunity to work on projects that range from local retail to international mixed use, including those in her hometown.

The Anteatery Food Hall University of California Irvine RSM Design was invited to create interior and exterior signage and environmental graphics for the new student housing buildings, as well as the naming and branding efforts for The Anteatery.

GREEN BUILDING STANDARD Various elements within the space contribute towards the Green Building Standard. These elements contribute to the well being of the users of the space. Each element also adds to the desirability of the adaptive reuse space.

NATURAL LIGHT

Access to natural light provides users of the space a relation to the outside

MATERIALS

Materials that minimize or eliminate indoor air quality concerns, avoid toxins, and greatly reduce waste

COMMUNITY

Giving neighbors places to meet and establishing a sense of place and safety

INDOOR AIR QUALITY

Well-designed ventilation and moisture control goes hand in hand with energy efficiency and building durability

MARKETABILITY

Distinctive and attractive design gives residents, developers, and neighbors a reason to take pride in a green development

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GOALS & OBJECTIVES

1. Develop a better understanding of the local food / produce industry in Richland Center, Wisconsin.

Research the food industry and farming demographics within the Richland Center, Wisconsin

2. Better understand how branding can affect a consumer’s purchase.

Speak with 2 graphic designers to discover the most effective branding techniques in order to sell products

3. Understand the importance of way finding to new users in an unfamiliar space.

Research the studies behind physiological effects of way finding of users in spaces that are unfamiliar to the user

4. Create a space that is beneficial to the surrounding community of Richland Center, Wisconsin Look at future plans for Richland Center and identify the needs of the community

5. Develop a better understanding of Historic Preservation and respectfully revitalizing a building.

Speak with an expert in Historic Preservation and past projects he or she has completed dealing with repurposed buildings

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ACCESSIBILIT Y & CODES Accessibility and building codes must be addressed in order to create a space usable for everyone. Because the building is listed on the National Register of Historic Places, finding solutions to meet accessibility requirements that minimize the impact of any necessary alteration on the restoration period of the building is crucial, while still meeting building codes.

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ACCESSIBILITY

RESTAURANT DESIGN To accommodate those in wheelchairs, tabletops and counters need to measure 28 to 34 inches in height.

5% of tables, or at least one (if less than 20 are provided), must be accessible. Under the table, a restaurant must provide knee room that is at least 30 inches wide, 27 inches high and 19 inches deep.

Cashier and food-ordering counters must be 36 inches tall or less or have a space on the side where restaurant staff can assist customers.

Aisles between shelves or tables must be at least 36” wide for handicapped customers to be able to move around safely and efficiently. Merchandise, condiments, flatware, and other items at self-service stations cannot be out of reach of customers in wheelchairs unless there are employees that are readily available to help.

4.2.6* Side Reach According to the ADA Compliance Directory

At least one restroom must be accessible for each sex, or a single unisex restroom. To meet ADA guidelines, sinks shouldn’t be mounted higher than 34 inches from the floor, and they should have a knee clearance of 27 inches high, 30 inches wide, and 11 to 25 inches deep.

Water closets must be 17 to 19 inches from the floor (measured from the floor to the top of the toilet seat).

Faucets, flush valves shouldn’t require tight grasping, pinching, or twisting of the wrist. Grab bars should be at least 36 inches long on the rear wall or 42 inches on the side wall and should be mounted 33-36 inches above the floor.

4.2.5* Forward Reach

ACCE SS IB I L I T Y & C O D E S APARTMENT DESIGN Entry ways and hallways will be wider to accommodate a wheelchair. The thresholds of doors and entries should be flush with the floor. Flooring in these units is typically vinyl or a thin flat carpet, which is less of an obstacle to get over in a wheelchair. Cabinets in units which are fully handicap accessible will be lower than those in a regular unit, along with pull down cabinets. There are also likely to be fewer cabinets at floor level to make room for wheelchair users who need access to the counter tops. Light switches are lower to be accessible from a wheelchair.

Power outlets will also be adjusted at different levels, sometimes higher, sometimes lower.

Pull down shelves allow wheelchair users to have access to higher shelves. This includes being built with smooth sliding tracks and an inventive system that can lower overhead storage to help people in wheelchairs.

DEPARTMENT OF AGRICULTURE, TRADE AND CONSUMER PROTECTION STATE OF WISCONSIN

​​​​​ restaurant license is required if you prepare, serve or sell meals to the public. It can be issued by the Wisconsin A Department of Agriculture, Trade and Consumer Protection or its Agent health departments. Other types of foodbased business include food processors, wholesalers and retail food stores which also require a license from DATCP.​ A restaurant is defined as any building, room or place where meals are prepared, served or sold to transients or the general public, and all places used in connection with the building, room or place.

CODES

A.D. GERMAN WAREHOUSE Occupancy Classification

Occupancy Factor

Food Hall

Assembly (A-2)

Assembly

15 net

Apartments

Residential Group (R-2)

Residential

200 gross

Occupant Load

Occupancy Factor

*4033 sq ft per floor Food Hall (A-2) - Kitchen (40%) Floors 1 and 2

4840 sq ft

322.66 sq ft = 323

Apartments (R-2) Floors 3 and 4

8066 sq ft

40.33 sq ft = 40 Total = 363

Restrooms Food Hall Floor 1 Floor 2

Water Closets

Lavatories

Drinking Fountains

Service Sink

2 men, 2 women 2 men, 2 women

1 each 1 each

1 1

1

1 per dwelling unit 1 per dwelling unit

1 per dwelling unit 1 per dwelling unit

N/A N/A

1 kitchen sink per unit 1 kitchen sink per unit

1

Apartments Floor 3 Floor 4

Sprinkled?

Egress Corridor width

Food Hall

Yes

44 inches

Apartments

Yes

36 inches (in dwelling unit)

Travel Distance to an exit

Maximum Dead-end corridor

Food Hall

250 feet

20 feet

Apartments

250 feet

50 feet

Diagonal for Egress 94’ 8 1/32”

Fire Rated Stairs minimum 47’ 4 1/64”

ACCE SS IB I L I T Y & C O D E S

MATRICES Each space has individual requirements and needs. Looking at the square footage requirements, public access, access to daylight, privacy needs, plumbing requirements, and special equipment, the adjacencies to one another are determined.

PRIMARY ADJACENCY SECONDARY ADJACENCY UNDESIRED ADJACENCY

o Fo ta ge ne

cc

vie N

Y

126

PUBLIC BATHROOM (X 2)

Y

Y

N

Y

N

300

FOOD BOOTH (X 10)

Y

N

Y

N

N

100

BACK OF HOUSE

N

N

N

Y

Y

2,148

SEATING

ed

Y

es

Y

s

s

w

N

cy

ing

iva

t/

cA

gh

bli

yli Pr

nt

me

mb

uip

Plu

Eq

Pu

ial

Da

ec

Sq

Sp

FOOD HALL

o Fo ta ge ne

cc es

N

Y

Y

N

210

MASTER BEDROOM

N

Y

Y

N

N

50

MASTER BATHROOM

N

Y

Y

N

N

30

HALF BATHROOM

N

Y

N

N

N

200

KITCHEN

N

N

N

Y

N

350

LIVING / DINING ROOM

Y

N

N

N

N

60

STORAGE / LAUNDRY

ed

w

N

s

s

cy

ing

vie

iva

t/

cA

gh

bli

yli Pr

nt

me

mb

uip

Plu

Eq

Pu

ial

Da

ec

Sq

Sp

900 SQ FT. APARTMENT

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MASTER BEDROOM

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GUEST BEDROOM

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MASTER BATHROOM

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50

HALL BATHROOM

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Y

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N

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200

KITCHEN

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350

LIVING / DINING ROOM

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1800 SQ FT. APARTMENT

PLAN PROTOTY PES These Plan Prototypes are the initial iterations of individual spaces with correct square footage needs within each space. The food hall is designed with various positions and seating options available to the users. The food booth stations contain small kitchens for light food prep. The male and female public bathrooms for levels 1 and 2 are ADA accessible.

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23

FOOD HALL SEATING 59' - 9 15/32"

39' - 3"

14' - 8"

14' - 8"

14' - 8"

10' - 5"

PUBLIC BATHROOMS 10' - 5"

10' - 5"

34' - 0"

10' - 5"

For example, a space of 5000 square feet will have a dining area with 3000 square feet and a 10' - 5" kitchen with 2000 square feet. With 200 seats, that gives about 15 square feet to each guest.

14' - 8"

31' - 0"

When designing the food hall area, the dining area should take up 60% of the total area, and the kitchen and prep areas should take up 40%.

FOOD BOOTHS 14' - 0"

10' - 5"

19' - 9 1/2"

19' - 9 1/2"

23' - 3 1/2"

15' - 0 1/2"

22' - 1 1/4"

14' - 8"

15' - 0 1/2"

23' - 3 1/2"

14' - 0"

39' -

19' - 9 1/2"

1800 SQ FT. APARTMENT 14' - 0"

900 SQ FT. APARTMENT

59' - 9 15/32"

23' - 3 1/2"

34' - 0"

31' - 0"

23' - 3 1/2"

31' - 0"

22' - 1 1/4"

22' - 1 1/4"

15' - 0 1/2" 34' - 0"

59' - 9 15/32

39' - 3"

53' - 9 1/2"

59' - 9 15/32"

59' - 9 15/32" 53' - 9 1/2"

34' - 0"

34' - 0"

31' - 0"

14' - 8"

14' - 8"

10' - 5"

COLOR & MATE RIALS Color and material is an important aspect in design. It is important to consider the needs of the space and the feelings and emotions certain colors and materials evoke.

Dealing with the historic A.D. German Warehouse it is important to choose colors, materials, and features that are documented to the building’s restoration period.

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COLOR AND RESTAURANT DESIGN Strong Stimulants RED

Increases blood pressure and heart rate, increasing hunger

ORANGE

Increases mental activity, reminds of healthy food, and makes one feel comfortable

YELLOW

Makes one happy and energetic

Mild Stimulants GREEN

Brings in a feeling of healthy diet and abundance

TURQUOISE

Associated with being happy and carefree

Suppressants BLUE PURPLE

BROWN BLACK GRAY

Calms the body, thus inducing sleep Associated with not-sopopular food: eggplant, red onion, & purple cabbage Reminds of burnt or overdone food Causes the appetite to diminish Repels one from the thought of food

Lighting & Food Lighting in the 3000K range is typically used to accentuate brightly colored food, such as vegetables and fruits. This lighting not only highlights the colors of the produce below, it also brings light to texture.

Neutral and cool white lighting can be used to highlight fish and white meats. In this color temperature, fluorescent bulbs are typically used.

Fluorescents are extremely versatile, as they can be dimmed to create a more relaxed mood while still benefiting from cool white attributes.

COLOR AND APARTMENT DESIGN

Warm RED

ORANGE YELLOW

A color with many interpretations, most common being passion Bold and willing to go against convention Associated with joy and excitement

Cool BLUE

Relaxing effect and is associated with tranquility

GREEN

Loyal and frank with ties to biophilic design

PURPLE

Rare in nature, associated with royalty and nobility

Neutral WHITE

Organized, neat, and pristine with modern influence

BROWN

Practicality with a masculine influence

BLACK

Sophistication and simplicity

Lighting & Living Spaces ACCENT Accent lighting points of interest: artwork, architectural details, and display areas. These elements are usually at the perimeter of the room. Spot lights or wall washing LED or low voltage halogens are efficient options.

TASK Look for task areas to light (reading, wet bars, hobby or game tables). The amount of light you need will vary.

A good strategy is to physically bring the light source to the task.

AMBIENT You may not need any extra lighting to provide ambient light. Look to use wall sconces or ceiling lights, or add a portable fixture. A great way to add ambient light is with indirect LED or fluorescent lights.

MATERIALS RESTAURANT DESIGN When specifying materials for the food hall, it will be beneficial to specify commercial grade materials. These materials having a higher durability due to active day-to-day use and a longer life cycle. It will also be important to specify materials that are stain and spill resistant due to the nature of where the materials will be. Flooring materials should also be stain and slip resistant. It is also important to consider ease of rolling carts and wheelchair users on certain flooring materials in public spaces.

Crypton Fabric Crypton fabric is an intelligent stain and odor resistant indoor fabric. The fabric has been recognized for Healthcare, Hospitatlity, Commercial, and Cruise design.

- Stain Resistant - Odor Resistant - Moisture Resistant - Earth Friendly - Choice Abundant - Able to be disenfected - GREENGUARD Gold Certified

The Association for Contract Textiles (ACT) Performance ACT is a professional trade association comprised of companies involved in the design, development, production and promotion of textiles for commercial interiors.

FLAMMABILITY

COLOR FASTNESS TO LIGHT

The measurement of a fabric’s performance when it’s exposed to specific sources of ignition. This covers tests like ASTM E84 for panels and NFPA 701 for drapery.

Measures the materials degree of resistance to the fading effects of light.

ABRASION- HIGH TRAFFIC

WET AND DRY CROCKING

Tests how well a fabric withstands rubbing against another fabric. When a fabric exceeds 30,000 Wyzenbeek double rubs, this symbol may be displayed in the specifications.

Measures the transfer of dye from the surface of a dyed or printed fabric onto another surface by rubbing.

PHYSICAL PROPERTIES

FACTS

Covers multiple tests that assess the overall durability of a fabric depending on the fabric construction. (Breaking Strength, Pilling, Seam Slippage, and Tear)

This symbol recognizes fabrics that meet the multi-attribute sustainability standard NSF/ANSI 336 and are third party certified.

ACOUSTIC CON DITIONS The acoustic conditions in a public space can affect the users experience, determining the likelihood of the user returning. Open public spaces can be challenging to control acoustics. Shapes and sizes of tables in restaurants can greatly affect communication and the overall acoustic experience of the user.

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Left, the chart shows the ambient noise level as a function of the number of persons relative to the acoustic capacity. When a restaurant is fully occupied, it is typical that the acoustic capacity is exceeded by a factor of 2 or more. This means that the quality of verbal communication is insufficient in a standard distance of 1 m.

However, other distances may apply, but this depends on the size of the tables.

Sitting at a long table you can have a conversation with the person next to you (r = 0.5 m) or across the table (r = 0.7 m to 1.0 m) where distance depends on the width of the table. Large circular tables would be more difficult for conversations. Other examples include a round table with six people (r = 1.4 m), square table with four people (r = 1.0 m), and small table with two people (r = 0.7 m). These distances are approximate and rounded to match the examples shown in the table below.

Quality of verbal communication in terms of calculated SNR as function of distance and ambient noise level.

SOURCES RICHLAND CENTER, WI Richland Center, Wisconsin Population 2019. (n.d.). Retrieved from http://worldpopulationreview.com/us-cities/ richland-center-wi-population/.

Richland County, SC. (2011). PsycEXTRA Dataset. doi: 10.1037/e566582012-001

A.D. GERMAN WAREHOUSE “AD German Warehouse.” Versed in Photography, apizm.com/gallery/frank-lloyd-wright-wisconsin/ad- german-warehouse-2/.

Gordon, J. (2005, January 27). Retrieved from https://vtechworks.lib.vt.edu/bitstream/handle/10919/31063/ ADGerman2.pdf?sequence=1&isAllowed=y.

“History.” Adgermanwarehouse, www.adgermanwarehouse.org/history-1.

HISTORIC PRESERVATION Weeks, K. D., & Grimmer, A. E. (1995). The Secretary of the Interiors standards for the treatment of historic

properties: with guidelines for preserving, rehabilitating, restoring & reconstructing historic buildings.

Washington, D.C.: U.S. Department of the Interior, National Park Service, Cultural Resource Stewardship and

Parnterships, Heritage Preservation Services.

CASE STUDIES Food Hall: Orange County: Anaheim Packing District. (n.d.). Retrieved from https://www.anaheimpackingdistrict. com/.

Heights Public Market. (n.d.). Retrieved from https://armatureworks.com/heights-market/.

Sugarman, J. (n.d.). Visit These 7 Delectable Food Halls in Historic Buildings: National Trust for Historic Preservation.

Retrieved from https://savingplaces.org/stories/food-halls-in-historic-buildings#.XXFt1pNKhmA. The Pythian Building New Orleans. (n.d.). Retrieved from https://pythianmarket.com/history.

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ACCESSIBILITY & CODES Dept. of Justice. 2010 ADA standards for accessible design, 2010 ADA standards for accessible design (2010).

Washington, D.C. Restaurant Construction Guidelines. (n.d.). Restaurant Construction Guidelines.

Space Allowances & Reach Ranges. (n.d.). Retrieved from https://www.ada-compliance.com/space-allowancereach-ranges.

RESEARCH Anteatery Foodhall. (n.d.). Retrieved from https://rsmdesign.com/portfolio/anteatery-foodhall/.

Bhargave, Ashutosh. “Digital Ordering System for Restaurant Using Android.” International Journal of Scientific and

Research Publications (IJSRP), vol. 3, no. 4, Apr. 2013, doi:10.29322/ijsrp.8.9.2018.p8113.

Ernst, M., and T. Woods. (2018). Marketing Fresh Produce to Restaurants. CCD-MP-21. Lexington, KY: Center for Crop

Diversification, University of Kentucky College of Agriculture, Food and Environment Farm Fresh. (2019, September 9). Retrieved from https://feedingamericawi.org/ways-to-give/give-food/farm-fresh/.

Morland, Kimberly, et al. “Neighborhood Characteristics Associated with the Location of Food Stores and Food

Service Places.” American Journal of Preventive Medicine, vol. 22, no. 1, 2002, pp. 23–29., doi:10.1016/ s0749-3797(01)00403-2.

Sharma, Amit, et al. “Economic Viability of Selling Locally Grown Produce to Local Restaurants.” Journal of Agriculture,

Food Systems, and Community Development, 2012, pp. 181–198., doi:10.5304/jafscd.2012.031.014.

The New Era of Food Halls - Lifestyle Strategy and Design - architecture and design. (n.d.). Retrieved from http:// www.gensleron.com/lifestyle/2016/8/26/the-new-era-of-food-halls.html.

Woo Gon Kim , Soojin Lee & Hae Young Lee (2007) Co-Branding and Brand Loyalty, Journal of Quality Assurance in

GREEN BUILDING STANDARD Elements of Green Building. (n.d.). Retrieved from http://www.greenspacencr.org/building/pros/how_b/ envision_b/elements_of_green_building.html.

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S O UR CE S

COLOR AND MATERIALS *, N. (2019, March 21). Choosing The Right Color Temperature - For Restaurants - %%. Retrieved from https://www. lbclighting.com/blog/2016/01/choosing-the-right-color-temperature-for-restaurants/.

Cho, S. J. (2009).

Living Room, Family Room, Bedroom Lighting. (n.d.). Retrieved from https://www.lightsearch.com/resources/ lightguides/livingspaces.html.

Part fabric. Part magic. And 100% smart. (2019, June 14). Retrieved from https://www.crypton.com/.

Performance Guidelines. (n.d.). Retrieved from https://contracttextiles.org/performance-guidelines/.

Types of Trees in Wisconsin - Wisconsin County Forest Association. (n.d.). Retrieved from https://www. wisconsincountyforests.com/education/trees-of-wi/.

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Yu, H. (2019, December 9). The Psychology of Restaurant Interior Design, Part 1: Color: Fohlio. Retrieved from https:// www.fohlio.com/blog/psychology-restaurant-interior-design-part-1-color/.

ACOUSTIC CONDITIONS Rindel, J.H. Restaurant Acoustics – the Science behind Verbal Communication in Eating Establishments. Preprints 2017,

2017120011 (doi: 10.20944/preprints201712.0011.v1).

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