Brolley Capstone by MUIDSeniors

Food Hall Tracey Brolley 1

Table of Contents

Program

Schematic Design

Design Development

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Problem Statement..................................................... ....4 Food Hall Research..................................................... ....6 St. Louis Research....................................................... ..10 Commercial Kitchen Research................................... ..12 Concept....................................................................... ..16 Precedents.................................................................. ..18 Matrix.......................................................................... ..24 Tenant Requirements.................................................. ..28 Code Requirements.................................................... ..34 Location....................................................................... ..36 Site Analysis................................................................ ..40

Concept and Adjacency Diagrams.............................. ..44 Floor Plan.................................................................... ..48 Condition Diagrams..................................................... ..50

Restaurant Materials and Furniture...............................56 Cafe Materials and Furniture.........................................70 Bar Materials and Furniture...........................................76 R&D Materials and Furniture.........................................78 Living Room Materials and Furniture.............................80

Construction Documents

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Reflected Ceiling Plans..................................................90 Elevations................................................................... ...94 Sections.......................................................................100 Details..........................................................................104

106

Program Problem Statement

St. Louis desires a food hall that brings guests together to socialize and eat and a place for chefs, new and seasoned, to test new recipes. A variety of local food and drink vendors will allow for new and expanding brands to gain new customers and â&#x20AC;&#x153;pop-upâ&#x20AC;? spaces will provide chefs a cost-effective way to try out their latest invention.

Program Food Hall Research What is a Food Hall? Unlike food courts made up of fast food chains, food halls typically mix local artisan restaurants, butcher shops and other food-oriented boutiques under one roof › Caters to a Foodie Culture. Farm to fork and slow food options › Experiential Retailing › Highly curated and visually appealing experience › Showcase local business and promote local development › Can shape the neighborhoods around them and revitalize forgotten areas › Mix of first time vendors and existing restaurants Types of Food Halls › Multi-Vendor or Single Operator › Brand Types › Traditional Market Place › Incubator › Convenience Market › Community Focused Food Hall › Seasoned Tenants vs Newcomers

Program Food Hall Trends › Small is the new big › Typical Food Hall sizes vary from 5,000-40,000 sq ft › Less than 10,000 sq ft is becoming more popular › Locations › Typically occupying mixed use buildings of residential and commercial › Extra Spaces › Demo & Incubation Kitchens, Event Spaces, Grocery Stores, Entertainment, Live Music, Art Installations › Provide pockets of seating / Different Options › 47% of Diners are alone

Program St. Louis Food Scene Research St. Louis is the 5th Best Place to Eat in the US says Food & Wine › Felt like the future › Explosion of the Bosnian food scene › St. Louis has the largest Bosnian population outside out Europe Popular St. Louis Restaurants › Breweries › Civil Life, Urban Chestnut, Perennial, Side Project, 4 Hands, Schlafly, Rockwell, Heavy Riff › Restaurants › Nudo House, Vicia, Cinder House, Savage, Nixta, Yellowbelly, Half & Half, Sardella, Benevolent King › Food Trucks › Balkan Treat Box, Guerrilla Street Food, Mann Meats, Heavy Smoke BBQ, UKraft Pop-Up Restaurants in St. Louis › Ticketed events usually located in the chef’s apartments › Brings in a personal and exciting take to the underground food scene › Chefs are able to share the story/inspiration behind the dish › Pop-up chefs are more inclined to take risks › The more intimate the better with communal seating 10

Program Typical Kitchen Layouts 5 Key Components › Storage › ›

Tools, food, dishware Cold and dry, lots of shelving

› Washing Station › ›

Separate for food and dishware Dishwasher, sinks, drying racks

› Food Prep Station ›

Counter space, cutting tools, storage, near cold storage

› Meal Cooking Station ›

Range, oven, fryers, any specialized equipments

› Service Station › ›

Plating and expo, salamanders Close to dining

Program Typical Kitchen Layouts Assembly Line Layout › Central row, starts with food prep, ends with completed dish › Benefits - Can produce a lot of the same dish › Best for - Fast food, limited menu, buildyour-owns

Island Layout › Ring layout, central cooking, storage, wash, ad prep along edges › Benefits - good staff communication › Best for - large kitchens

Zone-Style Layout › Separate zones for each station › Benefits - organized, different dishes can be produced at the same time › Best for - diverse menus, ample staff, large kitchens

Galley Layout › Every station along the edges › Benefits - easy rotation › Best for - tight spaces, food trucks, small staff

Open Kitchen Layout › Open to dining, hot side farthest from dining › Benefits - entertaining, maximizes small spaces › Best for - high end, small kitchens 14

Program Concept: Living Room The living room is the heart of every home, a multiuse space that families and friends use to gather, eat, play games, watch TV, and listen to music. A space where users can unwind and find refuge. The new STL food hall will be this space for its community. Guests will be able to eat, drink, and be social with friends, family, and co-workers. The food hall will also be a place for local chefs to start their restaurant journey, continue their legacy, or try out new recipes.

Program Precedent: Milk Market, Denver

15 Venues Multi-Vendor 15,000 Square Feet Architect - Davis Partnership Architects 18

Program Precedent: Revival Food Hall, Chicago

17 Venues Multi-Vendor 24,000 Square Feet Architect - HBRA Architects 20

Program Precedent: OC Mix, Orange County

27 Venues Multi-Vendor 42,000 Square Feet Architect: Thirtieth Street Architects 22

Program Matrix Amount

Square Footage

Total Square Footage

Adjacencies

Privacy

Restaurant

400

2,800

2,3,5,7

CafĂŠ

200

600

1,3,5,7

Bar

200

600

1,2,5

R&D Space

375

750

Dining Room

4,500

1,2,3,6

Restrooms

600

BOH

150

1,200

1,2,4,8

Admin Office

450

Room

Circulation

3500

Total

15,000

Daylight

Plumbing

Special Equipment

Special Considerations

PoS

Order counter, Counter seating, Meal cooking, Some food prep, Service/ expo station, Dry Storage, Cold Storage

PoS

Order counter, Counter seating, Meal/ Drink cooking, Cold storage ,Dry Storage

PoS

Glass washing, Counter seating, Dry Storage, Cold Storage, Sink

Seating, Meal Cooking, Food Prep

Counter Seating Tabled Seating Disposal Areas (Trash/Recycle)

7 Individual WCs 3 Communal sinks

Walk-In Freezer Walk-In Dry Dishwashing for all

Dishwashing stations, Food prep, Dry Storage (WI), Cold Storage (WI), Employee Lockers

Lockers

4 Desks, 4 Task Chairs, 50 Lineal feet file storage Conference Table

Program Venue Types & Tenants Restaurants

Cafe

› Italian

› Coffee

› LOUIE › BBQ

› Sump › Dessert

› Salt & Smoke › French

› New* › Acai/Juice

› Brasserie

› New*

› Bosnian › Balkan Treat Box › Poke/Sushi › BLK MKT Eats › Mexican › Nixta › American › New*

Bar › Cocktails › New* › Wine › Sasha’s › Beer › Rockwell Beer Co

New* - Indicates a tenant that would be new to the STL food scene and starting up at this food hall

LOUIE

Brasserie by Niche

› Pizza Oven

› Range Stove

› Pasta Boiler

› Flat-top Stove

› Sink

› Cold Prep

› Range Stove

› Fryer

› Salamander

› Oven

› 40 sq ft of Counter Space

› Counter Seating for 7

› Square PoS System

Balkan Treat Box

New American

› Wood Burning Oven

› Flat-Top Stove

› Range Stove

› Sink

› Fryer

› Salamander

› Sink

› Oven

› Cold Prep

› Refrigerator

› 40 sq ft of Counter Space

› 35 sq ft of Counter Space

› Counter Seating for 7

› Square PoS System

Program Tenant Requirements Salt & Smoke

Nixta

› Smoker

› 2 Fryers

› Salamander

› Sink

› Oven

› Tortilla Press

› Range Stove

› Flat-Top Stove

› Salamander/Cheese Melter

› Fryer

› Flat-Top Stove

› Sink

› Oven

› Cold Prep

› 40 sq ft of Counter Space

› Counter Seating for 7

› Square PoS System

BLK MKT Eats › Cold Fish Display Case › Cold Prep › 110 Cup Rice Cooker › Sink › 40 sq ft of Counter Space › Counter Seating for 4 › Square PoS System

Sump Coffee

New Dessert

› 6 Coffee Grinders

› Ice Cream Display

› Espresso Machine

› 2 Fryers

› Pour-Over Coffee Machine

› Salamander

› Cold Prep

› Bubble Waffle Maker

› Sink

› Waffle Cone Press

› Ice Machine

› Cotton Candy Machine

› Pastry Display

› Cold Prep

› Toaster Oven

› Sink

› 25 sq ft of Counter Space

› Counter Seating for 10

› Square PoS System

New Acai/Juice › Blenders › Juicer › Sink › Ice Machine › Cold Prep › Refrigerator › 25 sq ft of Counter Space › Counter Seating for 10 › Square PoS System

Program Tenant Requirements Sasha’s

New Cocktails

› Wine Storage

› Bottle Rail

› Kegerator & Draught Tower

› Ice Well

› Undercounter Refrigerator

› Speed Rail

› Speed Rails

› Glass Washing Sinks

› Ice Well

› Kegerator & Draught Tower

› Glass Storage

› Blender

› Hot Sink

› Sink

› 70 sq ft of Counter Space

› Counter Seating for 14

› Square PoS System

Rockwell Beer Co › 2 Kegerators & Draught Towers › Ice Well › Bottle Rail › Speed Rail › Undercounter Refrigerator › Glass Storage › Hot Sink › 70 sq ft of Counter Space › Counter Seating for 14 › 2 Square PoS Systems 30

Program Tenant Requirements Pop-Up Spaces › Refrigerator › Oven › Stove › Microwave

Food Truck Garden › Parking Spaces for 8 Food Trucks under 26’ in Length › Tabled Seating for 176 › 7 Trash Cans

› Table-Top Fryer › Sink › Dishwasher › Soft Seating for 5 › Countered seating for 4 › 45 sq ft of Counter Space

Program Codes: IBC 2018 Occupancy Classification › Assembly-2 (A-2) › Restaurants, Cafeterias, and similar dining facilities (including associated commercial kitchens) Construction Type › Type II-A Occupancy Load › Assembly Unconcentrated- 15 net › 6,500 sf = 434 occupants › Kitchen, commercial - 200 gross › 8,645 sf = 44 occupants › Business area - 150 gross › 585 sf = 4 occupants › Total Occupant Load = 482 Occupants Exit Amount › Minimum = 2 Exits Maximum Travel Distance › Without Sprinkler = 200 ft › With Sprinklers = 250 ft Required Plumbing Fixtures › WC for A-2 = 1 per 75 › Lavatories for A-2 = 1 per 200 › Need: 7 WCs & 3 lavatories minimum 34

Program Building

Morton Salt Factory Reuse Event B to use Event A to be converted to parking Currently located in Chicago, IL

Program Location

Dogtown St. Louis Approx. 300,000 sq ft Off of I 64/40 Near 6 Bus Stops Across the Highway from Forest Park

Program Site Analysis Market Analysis Nearby Restaurants › The Pat Connolly Tavern (.3 mi) (4 on Yelp) › Felix’s Pizza Pub (.5 mi) (4 on Yelp) › Imo’s Pizza (.1 mi) (3 on Yelp) › Stone Turtle (.4 mi) (4 on Yelp) Environment Analysis “In St. Louis, the summers are hot and muggy, the winters are very cold, and it is partly cloudy year round. Over the course of the year, the temperature typically varies from 25°F to 89°F and is rarely below 9°F or above 97°F.” (Weather Spark) Average Precipitation Wet Season - 4.1 inches Dry Season - 1.6 inches Daylight Hours Shortest Day - 9 hours 28 minutes Longest Day - 14 hours 52 minutes Access Analysis Between Oakland Ave & Berthold Ave/Clayton Ave Between Hampton Ave & Graham St Interstate 64/40 (.1mi) Interstate 44 (1 mi)

Program Demographic Analysis › Population: 302,838 › Median Age: 36.4 › 18.6% of residents are 25-34 › 8.45% of residents are 18-24 › Median Household income: $44K › Poverty Rate: 25% › Average commute time: 24.4 minutes › 72.2% of commuters drive alone In St. Louis, the summers are hot and muggy, the winters are very cold, and it is partly cloudy year round. Over the course of the year, the temperature typically varies from 25°F to 89°F and is rarely below 9°F or above 97°F. Age in St. Louis

Race in St. Louis

Schematic Concept Diagrams Anatomy of a Living Room Entertainment Center

Sofa

Entertainment, Storage

Seating, Comfort, Communal

Coffee Table

Storage, Eating, Games, Catch-All

End Table

Storage, Catch-All, Eating

Arm Chair

Seating, Comfort, Singular

To Beyond

Dining room, Kitchen, Etc.

Translation into Space Dining Bar

Some BOH

More Communal and Social

Cafe Restaurants

Some BOH

BOH

R&D Spaces Dining

More Individualized for Small Groups

Offices Some BOH

Schematic Blocking

Key 1. Admin Office

9. American Restaurant

2. Restroom

10. BLK MKT Eats

3. R&D Room

11. Nixta

4. BOH

12. Dessert Cafe

5. Salt and Smoke

13. Acai/Juice Cafe

6. Brasserie

14. Sump Coffee

7. Louie

15. Sashaâ&#x20AC;&#x2122;s

8. Balkan Treat Box

16. Cocktail Bar

Schematic Floor Plan

Notes 17. Rockwell Beer co. 18. Dining 19. Lounge 20. Food Truck Garden

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R&D Spaces Located Above Admin Office and Restrooms Trash, Recycling, Composting, and Dish Return located throughout space Honor System Drink Stations Located near Dining Areas

Key Guest Circulation Employee Circulation

Schematic Circulation Diagram

Security Notes › › ›

All Exterior Doors to be locked from 12am-3pm Daily including doors from Food Truck Garden to Main Dining Room Admin Office to be locked while not in use Security System to be installed and armed while space is unoccupied

Schematic Daylight Diagram

Notes â&#x20AC;ş

Sunlight can enter through all windows on North and South walls as well as through the skylights on the Southern facing roof and clerestory windows

Schematic Vision Diagram