Issue link: https://www.e-digitaleditions.com/i/964617
January/February 2018 45 Accommodating trash A restaurant space needs a dedicated area to hold trash and waste that doesn't conflict with the other tenants or create potential for odor and insect infestation. e space should have a hose connection and drain for cleaning, power for a cooling unit or odor control device, and surfaces that are easy to clean and don't support mold or mildew. A sealed envelope A well-sealed building has no penetrations or openings for rodents and insects to spread to other tenant's spaces, or allow these creatures to access the restaurant spaces. Dedicated service path Create a separate pathway for food deliveries and trash removal versus using the front door. Provisions that accommodate delivery and curbside pickup Takeout has become a huge opportunity for restaurants in almost every sector of our industry. A side or rear door to the parking area and a 10-minute limit parking space(s) for pickup make it easier for customers and delivery folks. A flexible storefront system A window wall that allows doors to be moved, movable glass window walls to be installed (NanaWall brand is an example), or other modifications required by the operator can save time and money. Avoid masonry construction that requires heavy demolition to make even simple changes. e entrance and space must be handicap accessible ere is no reason for a new or substantially renovated building not to be ADA compliant, but we see them all the time and the cost to mitigate the deficiencies after a lawsuit or violation notice can be expensive. Sound control and acoustic isolation built into the building Simple but effective construction details limit kitchen or dining room noise from affecting other tenants or residents in units above the foodservice space. Examples include extra insulation in extra-deep cavity walls, isolated or floating slabs over occupied spaces, and wall construction that reduces vibration from travel through walls of adjacent spaces. Signage friendly ere should be a dedicated area on the front of the building for signage (with power available for lighting). Accommodation for general air supply and exhaust Use louvers over the windows and entrance that can accommodate the larger makeup and general exhaust air requirements of a restaurant (versus a bookstore or medical office). Louvers also can be a good place to mount signage without drilling in the building façade. Adequate gas and electrical services typical for a restaurant the size of space being marketed It's not unusual for small restaurants today to have amp loads of 400 and if gas is not available, 600- or 800-amp service should be considered. e initial cost to bring the larger service to a space is low compared to the expense of installing added capacity during the restaurant build-out. Gas service is an even bigger issue because adding gas to a building can take a year or more in some areas and often requires trenching roadways, parking lots, and sidewalks to run a new gas line. e minimum gas service pipe for a restaurant with a 15-foot cooking line would be 2 inches, with 2-1/2 inches highly recommended. A common thread among the characteristics above is that they are relatively low-cost to add to a building when it is part of the original construction or renovation. If these need to be added after the building is completed, it can kill a deal, as potential tenants will find another space that is faster to build and saves them money. ■ PICTURED: KITCHENS INSTALLED IN BUILDINGS WITH STRUCTURAL CONDITIONS THAT YIELDED VERY LOW CEILINGS OVER THE HOOD AREA. PHOTOS 1 AND 2 SHOW A RESTAURANT KITCHEN COOKING AREA INSTALLED UNDER AN EXIT STAIRCASE OF A MIXED-USE BUILDING (RETAIL, HOTEL, AND CONDO) IN NEW YORK CITY.