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Restaurant design Case Study

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projectsatoz restaurant design pic casestudy1-3
Square footage: 1666 sq. ft.
Location: Fairly busy district where centers an eclectic mixture of cafes and restaurants.
Building Type: Multi- story residential complex with retail spaces on the first floor.

Problem #1: Multi-Storied Building

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Multi-storied building calls for an extensive length of ventilation shaft running all the way up to the roof as compared to a typical single storied building at a strip mall location. It could cost up to $ 30,000 or more to build this chimney, and this why we always check to see if this is provided when we visit multi-storied buildings. It would not be a fair investment for the tenants to make, since the chimney will always stay with the building. Fortunately at this site, we see two cut outs on the top of the east wall, which indicate the locations of the possible shaft connections. The project management later informed us that the landlord will be providing the shaft according to the proposed design. With this problem solved, we moved on the next check point.

Problem # 2: Difference in grade level on the floor

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There are 21 inches height difference between the back door and the rest of the floor level. An ADA ramp will have to be provided as an access way from the back door to the kitchen. The ramp will have to have a minimum slope of 1:12, 1 inch in vertical height to 12 inches in horizontal length. In this case, a 21 feet long ramp will have to be built. A 21 feet long ramp translates to 63 sq ft of space. When multiplied by $3 per sq ft., it equals to $189 a month for rent for just the ramp itself. This ramp not only takes room away from the kitchen and the dining room, it is also creates a snake that extends the access way for anyone to get to the back door.

Problem # 3: 7’-6” Ceiling

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Toward the back of the space, a concrete hang over creates a 7’-6” high ceiling, which may not be ideal for a commercial kitchen. The building code requires the ceiling height to be minimal of 8’-0” even for a residential kitchen. Although only a portion of this kitchen has a 7’-6” high ceiling, there might be complications when negotiating with the city to make this part legal.

Problem # 4: Limited Parking Spaces

This space is entitled to only 14 parking spaces including employee parking. Prior to visiting the site, we called the city’s Planning and Zoning department to find out the parking conditions of the building. The city official informed us that the building has very limited parking for its uses. It makes sense when we arrived to see there are only two levels of parking lots for five levels of residents and guests. It is only after we asked that the agent was willing to inform us the number of allotted spaces to the tenants. With very little street parking available, 14 allotted spaces is not nearly enough for a 1666 sq. ft. space.

Overall pros of the space:

  1. It is a brand new site that is still under construction. Landlord is willing to provide gas and utility hookups to accommodate the specified design. A portion of money can be saved with the provided hookups.
  2. A brand new 1000 pound grease trap will be provided by the landlord. However, tenants are required to share this grease trap along with maintenance responsibilities.
  3. Good location. Busy restaurants are already doing well in this neighborhood.
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Posted on: Monday, January 16th, 2012
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Homeinfo library Restaurant design Case Study