Lighting Recommendations for Groceries

The following Lighting Recommendations were given from an Associated Grocers Lighting Expert.
Merchandise: 70-100 Footcandels
Note: Create vertical Footcandels in order to illuminate Shelving (vertical Surfaces)
Storage: 15-25 Footcandles
Office: 50 Footcandle Minimum
Accents: four times the amount of light in an area to be noticeable



Lighting Companies Used with Associated Grocers:
First Light
GE Bulbs
Cooper Lighting http://www.cooperlighting.com/

Meeting with Mentor Jamie Donaldson

Today I met with my Grocery Design mentor Jamie Donaldson of Associated Grocers. She was extremely informative and helpful. We discussed the users of my space and what the client will be looking for in his store.

Below are the websites associated with the products we discused at the meeting.

Flooring Finish Options
-Tennant Coatings (Ordered Literature 2/21/06)
-http://www.tennantco.com/
Eco-Advantage
Wear Guard HTS
Satin Urethane Topcoat
-Slip-resitant
-Easy to Clean
-High PSI
Quartz http://www.tennantfloorcoatings.com/products/products.asp?action=full&pid=614

-Aesthetically pleasing
-Slip Resistant
-Durable
-They also provide the floor scrubbers needed to clean these surfaces ]

http://www.tennantco.com/products/machines.asp?ProductLineID=3&WT.seg_1=Commercial
-Tarkett

Solid Vinyl Tile

Milano replicates the look of natural stone, with multicolored chips pressed into the tile to deliver its variegated appearance. The speckled visual and larger tile size help to expand the creative options for installation. Because of its higher vinyl content, solid vinyl tile is a very durable flooring. It adjusts to sub-flooring irregularities and requires minimal maintenance.

Recommended for prep-rooms, entry, produce, back of house, & restrooms

Color Selection

http://www.tarkett-commercial.com/floors/site/en-us/topic/azrock/product/799/product.asp

Technical Data http://www.tarkett-commercial.com/floors/site/en-us/document/5244/download.aspus/document/5244/download.asp

Vinyl Enhanced Tile

Cortina Grande SR provides seven coordinating colors to the smooth surface Cortina Grande line. With the same size, gauge and maintenance needs as Cortina Grande, Cortina Grande SR is enhanced with an embossed surface, allowing increased surface friction which minimizes slips and falls.

Heterogeneous Sheet Vinyl

Acczent Wood

Whatever environment you create, Acczent Wood's realistic patterns enhance the décor while providing the utmost in product performance. Acczent Wood's 28 mil wearlayer is in a class of its own and the urethane reinforcement can eliminate the need for waxes and polishes. Sanitized anti-microbial protection is built in for a germ-free environment.

http://www.tarkett-commercial.com/floors/site/en-us/topic/specialty/product/873/product.asp

Solid Vinyl Tile Modular Brick
Azrock Modular Brick, available in 4” x 36” tile strips at 1/8” gauge, has both the realistic look and feel of actual brick. Yet it installs quicker and easier. Plus, there’s no mortar involved!

http://www.tarkett-commercial.com/floors/site/en-us/topic/azrock/product/1036/product.asp

Exterior Rendering with Signage

Exterior Rendering Provided by Chenevert Architects

232 Third Street Baton Rouge, LA

The simplicity of the Louisiana Harvest signage embellishes the exterior of the old Gordon's Building without distracting from the building's facade or architectural character.

Downtown Baton Rouge Area Map
#7 Gordon's Building 232 3rd Street

Logo Development Final Itineration

The papyrus font stands as the basis for the final itineration of the Louisiana Harvest Logo. I have listed two options for the logo layout. In developing a brand or logo it is important to consider the various configurations or mediums a brand may have to adapt to. As a result, two options have been presented to give a spatial flexibility to the logo while continuing to hold the same brand appearance.

Option # 1

• Horizontal Orientation
• Useful on the Building Facade
• Use of Two Simple Font Colors
• Addition of the sub-title "gourmet food & wine bar

Option # 2

• Stacked or Vertical Orientation
• Useful for Signage
• Use of Two Simple Font Colors
• Use of "gourmet food & wine bar" sub-title

Logo Development Research

Below I have posted research on Logo Design specific to Grocery and or retail based stores.

Logo Development Phase One

This is an image from the first phase of Logo Development for Louisiana Harvest. The last logo on the right is the logo from the original store name Baton Rouge Fresh Market. I adapted this logo for Louisiana Harvest, but the imagery did not flow with the concept as I had originally intended it to. A cleaner and simpler font based logo design began to develope as a result .

Magazine Street New Orleans Whole Foods

These are some images of the Whole Foods store in New Orleans. This store was originally the site of an old bus barn.

Construction Documents Title Block

This is the title block I will be using for my construction documents.

Site Visit - Whole Foods Baton Rouge, LA

This afternoon I made a visit to the Whole Foods in Baton Rouge's Town Center. This was my first visit to this store although I have been to the Whole Foods location on Magazine Street (New Orlean, LA.) This New Orleans location is unique in that it is housed in the old bus barn of the area.

John Mackey CEO of Whole Foods Blog

Go to http://www.wholefoodsmarket.com/blogs/jm/ for John Mackey's Blog. He is the CEO of Whole Foods and describes himself as a libertarian who believes the challenge of owning a business like Whole Foods is finding a balance between pleasing the customer and the share holder. Mackey states, "Not that we're only concerned with customers. At Whole Foods, we measure our success by how much value we can create for all six of our most important stakeholders: customers, team members (employees), investors, vendors, communities, and the environment. "

Contact Alexis Brown

Furniture Specification Websites

http://www.innovatedproductsmfg.com/metalbins.html
http://www.hillphoenix.com/
http://www.hubert.com/index.asp
http://www.belpar.com/storefixt.html

2/9/06 Update

This week my main focus was to resolve any code questions or issues.

Wednesday, Jean Carter from the Louisiana Fire Marshal's Office visited with the Louisiana State University (LSU) Interior Design Seniors who have been working on Senior Capstone Projects. He answered all of our questions and concerns on code compliance. I have listed the information that I gained from this experience below.

Occupancy Loads

To tabulate the occupancy for each floor one must divide the square footage of a floor by the number given from code.

The Louisiana Harvest Grocery & Wine Bar mainly consists of a Mercantile Occupancy on floors 1-3.

A Secondary Occupancy would be Assembly Less Concentrated for the 4th Floor Wine Bar.

A tertiary Occupancy would be Industrial to account for the Kitchen spaces in the building.

• These spaces are given astrigent code restrictions because they are considered hazardous in a commercial environment.

Any other spaces such as storage are considered Incidental and are calculated along with the mercantile Spaces as far as occupant loads are concerned.

Images of Inspiration

Abstract

Interior Design should above all things make life more enjoyable, functional, and comforting through using the spaces we occupy every day. These spaces can have the power to brighten up our day or even make us feel sick. By investigating all aspects of the inhabitants and visitors along with their interactions with their environment we should address our designs as problem solvers.

In reviewing my past inquiries into the redevelopment of downtown Baton Rouge I find bringing people back into the area to be the biggest challenge. As of now, there has been a huge surge of people into the Baton Rouge area as a result of hurricane Katrina. One would think this might bring the mass of people downtown needs. I am hesitant to believe this is the type of inhabitants Baton Rouge needed to bring it back to life. However my reason does not hold the people at fault, but the situation. The displaced residents found in the city are merely here for a place to stay. Some have found jobs and have enrolled their children in schools, but these residents may only stay temporarily. I find most New Orleanians have the desire to return home as soon as possible. The economy they spur here should be assessed only as partially temporary. Who knows? In a year our market may be flooded with vacant real estate from Evacuees who have now moved on or back to New Orleans. We should enjoy our extra business while we can and not mind the traffic so much. If the influx of people were to retreat, then we may encounter layoffs. Also, depending on the changes New Orleans goes through we may once again be competing with our neighboring city for prosperity and tourism. My response to these observations is that Baton Rouge needs to work on its culture and soul. People like to think of their city as being different. Downtown specifically needs to define its target inhabitants and go after them 100%. If the downtown area would like to boost the number of residences then it needs to look into what people like to call home. In looking for a home, what do people look for most? If there is no demographic to spend a large amount of money on a certain type of space then the purpose financially and in the big picture of things is defeated. We must look at the situation from another angle. In a nutshell, the development of downtown Baton Rouge must address our basic needs and desires as humans in order to draw people in. The businesses entering the area may not aim to please the inhabitants primarily. Business usually tends to be number one.

In relation to my experience inventory, my senior project should be versatile so that I may mold it as far as presentation purposes for any future interviews I may have. Referencing the inventory I would like to have a project to display that has all of the elements of the design process incorporated. In my future I foresee versitility and change, so I would like my final project to flow the same way. The space I develop could be multiuse as not to limit my abilities. Most of all I would like to design a space that I believe in. I must be sold on the idea myself in order to convey it to others adequately.

In the end, a firm grasp of materials and specifications should be apparent as well as a process of schematics and design development. My presentation should highlight my skills in construction documentation while also displaying a talent in aesthetically pleasing boards. Above all else, my final product should be up to par as a set of construction documents ready to build and should be realistic in regards to budget and design.

As part of my focus the store should have a fully developed RCP with an efficient and aesthetically pleasing lighting design. I will have all of the specifications laid out in spec book format. Also, the RCP will be complete with a switching plan.

I will have a spec book, furniture plan, and budget sheet for my materials, specifications, and finishes focus. I would love to walk away from graduation knowing I have a grasp and template for specifying furniture.

I would like to keep my project as realistic as possible by having a spreadsheet with the costs and a budget at least for the furnishings.

“A reasonable man adapts himself to suit his environment. An unreasonable man persists in attempting to adapt his environment to suit himself. Therefore, all progress depends on the unreasonable man.”

George Bernard Shaw

Biblography

Book

Pegler, Martin. Designing The World’s Best Supermarkets. New

York: Visual Publications, 2002.

Websites

http://www.designservicesgroup.com/

http://www.supervalu.com/sv-webapp/services/storedesign.jsp

http://www.harriman.com/index2a.htm

http://www.spur.org/documents/030701_article_05.shtm July

2003

http://www.findarticles.com/p/articles/mi_m5012/is_2004_Annu

al/ai_n6081634

http://www.planbr.org/plan/general/cd/cd03.html

http://www.batonrouge.com/directory.cfm

http://www.c-

b.com/information%20center/retail/ic.asp?tID=15&pID=256

http://www.brgov.com/dept/ddd/default.asp

Committee Members

Aleah Hargrave: Intern Architect Cockfield Jackson Architects Commercial & Residential 225-761-1680

Benjamin Bradford: Intern Architect Cockfield Jackson Architects Commercial & Residential 225-761-1680

Brian Budd: Intern Architect Cockfield Jackson Architects Commercial & Residential 225-761-1680

Carroll Mathews: Interior Design Professor

David Brown: Contractor, Owner of Ryson Builders: Commercial & Residential License 225-755-1955

Jamie Roque Donaldson: Interior Designer, Mentor, Grocery Store Design

Julie Grisham: Licensed Interior Designer, Little Rock, Arkansas

Katie Boone: Licensed Interior Designer, Baton Rouge, LA 225-761-1680

Kevin Babb: Lisenced Architect Cockfield Jackson Architects 225-761-1680

Matthew Dunn: Interior Design Professor

Nancy Bounds: Licensed Interior Designer Louisiana & Arkansas

Stephen Jackson: Licensed Architect, Cockfield Jackson Architects, Commercial, Baton Rouge, LA 225-761-1680

Tommy Cockfield: Licensed Architect, Cockfield Jackson Architects, Residential, Baton Rouge, LA 225-761-1680

Culture

The original inhabitants of Baton Rouge and probably Livingston were the Houmas Indians, who were driven south by the Tunicas in the early 1700s, but little remains of the Indian culture other than material artifacts.

The cuisine is a blend of Creole and Cajun, topped with Italian, German, Spanish, Caribbean and Greek flavorings.
Architecturally Baton Rouge reflects African American and Caribbean influences, with large balconies and many doors.

The Baton Rouge Area Convention & Visitors Bureau provides complete convention services free of charge for all convention and group meetings in the area.

Economic and Political Context

Existing business types: Commercial Zones
Five commercial zones currently exist in Downtown Baton Rouge
• Beauregard Town – Largely residential, with supporting services and restaurants along North Boulevard and Gov­ernment Street
• Spanish Town – Primarily residential, with limited com­mercial development. Currently, there is a successful small neighborhood market at Seventh Street and Spanish Town Road.
• Third Street Corridor – Two disconnected blocks of com­mercial activity exist on Third Street. Restaurant / enter­tainment and businesses occupy the block between North Boulevard and Convention, while core retail and offices occupy the block between Florida and Laurel Streets.
• Main Street – Sporadic commercial uses exist on Main Street, primarily arts and crafts shops at River Road, changing to banking and offices and a cleaners between Third and Seventh Streets.
• Catfish Town – The Catfish Town complex is composed of a 50,000 SF. atrium, which is used as a family entertainment complex related to the Argosy Casino. Adjacent to Catfish Town is the Centroplex Arena and the USS Kidd.
[Catfish Town has been renamed Baton Rouge Landing. Almost half of the atrium has been converted to lobby space and restaurant area for the Sheraton Hotel.]

Physically Downtown Baton Rouge is composed of a regular grid pattern, creating approximately 320ft x 320ft blocks. The core area is eight blocks long running east-west between the Mis­sissippi River and Interstate 10, and five blocks wide running north/south between Beauregard Town and Spanish Town (North Boulevard and North Street respectively).

As the rail lines arrived in Baton Rouge in the 1880’s, commerce moved to Third Street and continued east on Main, leaving Front Street to develop as an industrial corridor. Residential devel­opment began to fill in on Second (currently Lafayette Street). By 1900, Third Street was the center of the retail activity, due in large part to its higher elevation, as the levees were not yet constructed. At this time, the wharf was located at the base of Main Street, along with a ferry dock connecting Baton Rouge to Port Allen and the western United States.

Between 1950 and 1965, the Third Street retail corridor was at its peak. Shoppers were able to walk along the covered arcades to such shops as Sears, J. C. Penny’s, Daltons, Kress, and Rosenfield’s department stores. The Paramount, Hart, and Louisiana theaters were the entertainment anchors of the day, and restaurants such as Piccadilly Cafeteria drew both shoppers and office workers. Above the storefronts, residential apart­ments and offices filled the second, third, and fourth floors. Kress Dept. Store
Third Street retail began to decline in the late 1960’s and 1970’s as consumers moved away from the Central Business District. Delmont Village developed along Plank Road north of the city in 1960, and with it, retail districts began to leave downtown Baton Rouge and develop around the new neighborhoods. In the 1960’s retail made a significant shift out of the CBD and settled east along Florida Boulevard to the Bon Marche Shop­ping Center. Florida Boulevard continued to prosper for the next twenty-five years attracting strip plazas, big box retailers and the Mall at Cortana in 1976.
By the mid 1980’s, nearly all major retailers had left the CBD.

The state has embarked on a visionary redevelopment plan for the area around the State Capitol. Under the leadership of the Foster administration and its Commissioner of Administration, Mark Drennen, the plan surged into action during the late 1990s. The key objectives of the ambitious Capitol Park plan are to consolidate state government operations within a centralized, cost-effective campus and to enhance and facilitate the experience of the Capitol area as a historical, educational and tourism asset. The project also has been carefully integrated with efforts by multiple community partners to revive the entire downtown area. So far, a series of four new state government office buildings have arisen following the elegant principle at the heart of the Capitol Park design guided by architect Skipper Post: use the architectural language and sculptural ornamentation of the Capitol Building itself as the major source of stylistic references for all new development within the complex.

Although Downtown Baton Rouge has three distinct consumer segments, it faces relatively strong and strengthening competition. In particular, the new Mall of Louisiana attracts the entire Baton Rouge market. Ad­ditional retail along the Interstate 10 and Airline Highway corridors also competes with Downtown. Currently, these locations are outpacing the Downtown largely by default. Given the limited amount and quality of retail located in Downtown Baton Rouge, consumers do not have much of an alternative to shopping in these suburban centers.
A number of factors affect the ability of the Downtown to absorb this new retail activity. Many existing structures in the study area are in need of repair or renovation to better utilize their commercial street level space and develop uses for upper floors. Current traffic patterns harm shopping due to confusing access routes into and around the city, as well as poor signage. In addition to encouraging shoppers to travel to Downtown, increasing housing opportunities within the study area is essential. A larger population of people living in the Downtown area will support increased retail while returning Baton Rouge to a twenty-four hour city.
Also detailed in this report are a variety of visual and practical merchandising steps for the central business district to pursue. Recommendations include improvements to streetscape, light­ing, parking, signage, traffic and tenant mix. These recommend­ations recognize that any downtown expansion or renovation must be designed to reinforce Baton Rouge’s unique historical and architectural characteristics.

Downtown Baton Rouge is capable of supporting an additional 300,000 square feet of retail and restaurant establishments, capturing an additional $54 million in annual revenue. It is recommended that the commercial growth primarily occupy Third Street between Main and North Boulevard. Additional service retail and a Public Market are recommended at Main Street between River Road and Seventh Street. The commercial growth is recommended to occupy new infill buildings and existing buildings that are presently vacant or underutilized.
Specifically, the recommended supportable tenants for the Downtown area include (Exihibit A):
Department Store 150,000 SF
Public Market 15,000 SF
Drug / Convenience Stores 20,000 SF
Arts / Crafts / Antiques 20,000 SF
Restaurant / Bar 17,000 SF
Personal Services 2,500 SF
Coffee / Bagel Shops 3,900 SF
Music 2,000 SF
Office Supply 15,000 SF
Book Store 18,000 SF
Ice Cream Parlor 1,000 SF
Apparel 18,000 SF
Fashion Footwear 5,000 SF
Fast Food 3,000 SF
Health Club 10,000 SF
For more on recommendations on tenant types go to:
http://www.planbr.org/plan/general/cd/cd03.html
For a directory of the current businesses in Baton Rouge go to: http://www.batonrouge.com/directory.cfm

Downtown Baton Rouge Historical Background

Baton Rouge, Louisiana, was first discovered and named by the French explorer Iberville in 1699. Pierre Le Moyne and Sieur d'Iberville, had led an expedition along the Mississippi River and recorded the city's earliest written records. These journals tell the tale of a pole stained with blood of fish and animals that served as the dividing line between the Bayougoula and Houmas Indians. Iberville christened our city "le Baton Rouge" with this "red stick."

Baton Rouge was first settled in 1763 as a British military outpost. In the eighteenth century, it was ruled successively by the French, British, and Spanish. Incorporated in 1817, Baton Rouge was named the state capital in 1846, and the Old State House was completed in 1850. Louisiana seceded from the Union in 1861, and in August 1862, Baton Rouge fell to the Union forces. The federal government of Louisiana was moved to New Orleans. It was 1882 before Baton Rouge again became the capital of the state.

Preliminary Proposal

The client Hudson Harrington is a young entrepreneur who wants to invest his time and money into the revitalization of Downtown Baton Rouge. He sees the opportunity for retail growth in the area and recognizes the need for a grocery store. Being a native of Baton Rouge he believes in the fresh products and goods produced by our local farmers. He would like to emphasize the local supply to give the money back to his city and neighbors.

The recent urban revitalization of Downtown Baton Rouge and the development of an “urban village” in southeast Baton Rouge began with an inquiry into what makes a city prosperous. After much investigation developers found that the Downtown area has great potential for retail development. Following these revelations developers formulated a list of ideal tenants, which included a supermarket. Building on this investigation I propose to design a Supermarket at 232 Third Street, which was the old Gordon’s site. Louisiana Harvest will act as a connection between the CBD and Spanish Town.

The existing conditions, a 12,900 square foot historical Downtown Baton Rouge Building in need of restoration and revitalization, provide the perfect canvas for a Supermarket that reinforces the character of the Downtown area as well as Baton Rouge. In addition, the parking garage just across the street provides the perfect setup for parking and shopping.

The design processes of Louisiana Harvest will follow through with the following steps: Design Development, Programming, Research, Graphic Analysis, Design Synthesis, Concept Development, Construction Drawings, and Final Presentation. As a focus this investigation will exhibit a lighting design and materials and finishes as a focus.

In the end Louisiana Harvest will embellish the Downtown Business District with a new Supermarket serving as commerce connection for Spanish Town, Beauregard Town and Third Street.

Concept

Louisiana Harvest will provide a bright and refreshing shopping setting for the residents and visitors of Downtown Baton Rouge. The atmosphere will focus on nature and organic products reminding customers of the local farmers in Baton Rouge and encouraging local business. While maintaining a combination of location, style and high quality the market will attract larger crowds and increase revenue. The surrounding areas of Spanish Town and Beauregard Town will benefit from this new shopping spot, for this is a new incentive for people to move to these areas.

Economic Factors

All Furniture, Fixtures, and Equipment shall be calculated in a Budgeted Spreadsheet when available.

Contractors and Bidders should account for future price increases as a result of the recent hurricanes.

The historical preservation of the building should follow the context and guidelines set forth by The Secretary of the Interior’s Standards for Rehabilitation in order to qualify for any tax credits that may be available.

A budget may be provided in the event that a mentor or client provides the guidelines and information necessary to formulate one.

A time record will be kept in relation to all design related activities associated with this project.

Technical Needs

Audio system for announcements and specials

Network for registers and computers

Keeps track of transactions in order to control sales, inventory, and theft

Televisions to provide movement in the space encouraging

Sales

Security System

Provides a surveillance system to document all actions and to alert authorities if theft or vandalism occurs

Alerts Fire and Police officials in the event of a fire

Biophysical Needs- Systems

HVAC System

Capable of maintaining a minimum indoor temperature of 68°F building temperature as listed in the International Building Code (2000)

Illumination

Artificial light shall be provided that is adequate to provide an average illumination of 10 foot-candles (107 lux) over the area of the room at a height of 30 inches (762 mm) above the floor level.

Plumbing

Allows for public restrooms in accordance with the occupancy type listed in the Life Safety Code 2003 & State Sanitary Code 2000

Consolidates plumbing in blocked areas to conserve on construction costs

Power

Maintains an efficient use of power while providing sufficient lighting in accordance with the Commercial Building Energy Conservation Code

Emergency Generator to provide lighting in case of a power outage

The means of egress shall be illuminated in accordance with Section 1003.2.11 of the International building Code

Incinerator for boxes and paper products

Used to consolidate waste

Walk-in refrigerated rooms for the storage of goods to be sold

Rooms or spaces having a floor area of 1,000 square feet (93 m2) or more, containing a refrigerant evaporator and maintained at a temperature below 68°F (20°C), shall have access to not less than two exits or exit access doors.

Travel distance shall be determined as specified in Section 1004.2.4 International Building Code 2000, but all portions of a refrigerated room or space shall be within 150 feet (45 720 mm) of an exit or exit access door where such rooms are not protected by an approved automatic sprinkler system. Egress is allowed through adjoining refrigerated rooms or spaces.

Controls

§LA R.S 40:1727. Legislative findings

It is hereby found and declared:

(1) That a multiplicity of construction codes currently exists in this state and some of these codes contain needless restrictions which limit the use of certain materials, techniques, or products without any benefits to the public. However, the variation of construction standards caused by the multiplicity of codes slows the process of construction and increases the costs of construction.

(2) That the way to insure uniform, modern construction standards and regulations throughout the state of Louisiana which will lower the cost of housing and other construction without any detriment to the public health, safety, and welfare is to adopt a uniform state construction code.

(3) That the model codes of the International Building Code, 2000 Edition, published by the International Code Council and the National Electrical Code, published by the National Fire Protection Association, as well as Part XIV (Plumbing) of the State Sanitary Code, are designated as the state uniform construction codes in this state, and adoption of these nationally recognized codes will insure that the state has a uniform, modern construction code which will insure healthy, safe, and sanitary construction but also less expensive construction for the citizens of this state.

Acts 1991, No. 400, §1, eff. Jan. 1, 1992; Acts 2003, No. 387, §1, eff. Jan. 1, 2004.

Contacts:

City of Baton Rouge Department of Public Works

Commercial Review

225-389-3105

brinfo@brgov.com

Shannon Dupont, Building Official
300 North Tenth St.
Baton Rouge, LA 70802
(225) 389-3205 Office
(225) 389-3249 Fax
7:30 a.m. - 4:00 p.m.
sdupont@brgov.com

Code Source: International Building Codes 2000

Individual Codes Available on CD

Code/Act/Regulation	Edition	Authority and Contact Information	SFM (State Fire Marshal) Notes
Commercial Building Energy Conservation Code. ANSI/ASHRAEIESNA 90.1	2000	LA State Fire Marshal is the “enforcement” arm of the state that reviews commercial work for confirmation that energy code was utilized in design. DNR is the state agency that requires compliance with the CBECC. Louisiana Department of Natural Resources 617 North Third Street PO Box 44156 Baton Rouge, LA 70804-4156 Voice: 225-342-1399 Fax: 225-342-1297 Email: techasmt@la.gov
NFPA 101 Life and Safety Code	2003	LA State Fire Marshal is review and enforcement body. SFM Questions can be directed to Jean Carter, 225-925-6970 or jcarter@dps.state.la.us 8181 Independence Blvd., Baton Rouge, LA 70806 1-800-256-5452 http://www.dps.state.la.us/sfm/index.htm
Americans With Disabilities Act (ADAAG)	1994	LA State Fire Marshal is review and enforcement body. Questions can be directed to Jean Carter (See Above)
The International Building Code	2000	IBC is enforced by local building code AHJ. In Baton Rouge, the agency is the City-Parish Commercial Plan Review Department.	Both IBC (Section 3406) and NFPA 101 (Section 4.6.3) briefly address code enforcement of historic structures. It is up to the local AHJ (authority having jurisdiction) to allow deviations from the code on a per case basis.
The National Electrical Code	1999	The local building code AHJ is the primary reviewer for NFPA 70, the NEC ( National Electrical Code). The NEC is also a promulgated standard for enforcement by this office, but we do not review electrical systems to the degree as reviewed by local building code AHJ.
Part XIV (Plumbing) of the State Sanitary Code	2000	Local building code AHJ reviews for conformance with Part XIV (Plumbing) of the State Sanitary Code, 2000 edition (see below).

Bubble Diagram

Zoning

1. Public Spaces

· Meat

· Poultry & Eggs

· Seafood

· Produce

· Bakery

· Delicatessen & Cheese

· Ethnic Foods

· Spices, Coffees, & Teas

· Floral

· Wine

· Exotic Beer

· Pre-Prepared Food

· Café

· Crafts

· Body & Hygiene

· Books & Magazines

· Entrance

· Deli

2. Private Spaces

• Managers’ Offices
• Breakrooms
• Small Conference Room
• Storage
• Café Kitchen/ Prep-Area

3. Service

• Delivery
• Sanitation Engineers’ Storage
• Garbage Disposal

Downtown Baton Rouge Map

Adjacency Matrix

Physical Requirements

Physical Requirements

a. Total Square Footage of The Baton Rouge Fresh Market to offer 12,000 square feet of retail space to consist of:

Equipment Allocation

General Notes

1. Grocery shelving recommended to be 72” high and the depth of adjustable shelves to be 2” less than base shelves.

2. Use of pallet racking for wall of values is optional.

Shelving, Checkouts, & Backroom

Checkouts 4

Future Checkouts 1

Express Checkouts NR

Entry Parlor &

Cart storage 60

Bulk Shelving 12’

Wall of Values 20’

Grocery Shelving 600

Receiving Docks (1-Lift)

Restrooms (Men’s)

Waterclosets 2

Urinals 1

Lavatories 2

Restrooms (Women’s)

Waterclosets 2

Lavatories 2

Compressor RM Size 12’ x 16’

Produce Department 1,800-2,000 square feet

Sales Area

Single Shelf Case 48’

Dry Produce 8’

Bulk & Health Foods

(Optional) 4’

Hanging Scale 1

Misting System

Roll Bag Dispenser 2

Backroom

Produce Cooler 12’ x 16’

(10’ High)

(Cooler to be 19’ wide & 14’ high if fork lifts are to be used)

Pallet Rack

(Dry Storage)

(Lineal Feet) 12’

Sink-2 compartment

With Drain Board 1

3 Roll Hand Wrap 1

Wrap Table 8’

Ice Machine 1 (400#)

Wall Desk 1

Scale (UPC Pre-Pac) 1

2 Wheel Hand Truck 1

2 Shelf Stock Truck 1

Tray Dolly 1

Aluminum Trays

18” x 26” 12

Crisping Tubs/Boxes 4

Crisping Tub Carts 1

Label Gun 1

Tie Dispensers 1

Specialty Sign Kit

(Heat gun Etc.) R

Baskets for

Specialty Sections R

Meat Department 2,000 square feet total

Sales Area

1-Shelf Meat 8’

3-Shelf Meat 24’

5-Shelf Smoked 12’

4-5 Shelf Frozen 8’

Wide Islans

(Dual Temp) NR

Service Meat NR

Service Fish NR

1-Shelf Sausage NR

(For Stores w/ Sausage prep)

5-Shelf Sausage NR

(For store w/ sausage pre)

Back Room

Meat Room Layout A (15’ x 21’) Approximately 310 Square Feet

Meat Cooler

(10’ High see note #7) 12’ x 15’

Holding Cooler

(10’ High See Note #8) NR

Meat Freezer

(10’ High) NR

Pallet Rack in Cooler NR

Wire Shelving 12’

Chicken Cooler

(Iced Chickens only) NR

Platform Scale 1

Breaking Table 3’

Trim Table (1) 4’ (1) 5’

Work Table

(Cuber-Slicer) 8’

Meat Saw (3hp-16”) 1

Grinder (5 HP-32”) 1

Slicer 1

Cuber 1

Wall Desk 1

Pressure Cleaner 1

3-Compartment Sink 1

Hand Sink 1

Hand- Wrap System 1

Work Table 7’

Auto UPC Scale System 1

Miscellaneous

Tall Lug Carts 1

Single Lug Carts 1

Low Pan Carts

(12 x 27” Pans) 1

Tall Pan Carts

(12” x 27” Pans) 5

Meat Lugs

(16” x 22” x 9” 4

Meat Pans

(12” x 27”) 60-72

Magnetic Knife Racks 2

Steak Knives 2

Boning Knives 2

Butcher Steel 2

3-Way Oil Stone 1

Bone Dust Scrapers

(Hand) 3

Block Scrapers 1

Sewing Needle 1

Hand Saw 1

Wire Cutters 1

Fat Tester 1

30 Gal. Garbage Cans 3

Tray Racks

Above Trim Table 6’

Meat Supply Shelving 8’

4-Wheel Stock Truck 4

Label Gun 1

18” Paper Cutter 1

Probe Thermometer 1

National Tape Machine 1

Case Liner Foam R

First Aid Kit 1

Meat General Notes:

1. If the Service meat cases exceed the suggested length, shelf service meat can be reduced proportionately.

2. Smoked Meat cases are recommended to be first in case line-up.

3. Frozen meat cases should be located adjacent to the Meat cooler and cutting room.

4. 1-Shelf Meat case should be converted to 3-shelf when service cases are in front of Meat room window.

5. Low velocity coils are recommended for Meat cooler and Meat room.

6. Meat coolers to be 10’-0” high if pallet racking is not used. With pallet racking, coolers to be 14’ high. Where fork trucks are to enter cooler, single swing doors must be 5’-0” wide and double swing doors must be 6’-0” wide minimum.

7. If a separate holding cooler is not used where recommended, the meat cooler should be increases in size proportionately.

8. 1,500-2,000 square feet of fresh Meats

1. Fresh beef, lamb, pork, and veal offered

2. Beefalo, buffalo, emu, venison, rabbit, and sausages include the possible specialty meats offered

3. Fresh Poultry and Eggs

a. Chicken, eggs, geese, turkey, Cornish hens, pheasant, and quail.

4. Fresh Seafood

a. Whole fish, steaks, filets, shrimp, crabs, lobsters, mussels, clams, crawfish, and seafood salads.

Dairy, Frozen Food & Ice Cream 1,500 square feet total

Dairy

Total Dairy Case 32’

5 Shelf Case 24’

Rear Roll-In Case 8’

Dairy Cooler Size 10’ x 12’

Wire Shelving 8’

Refrigerated

Beverage Case Optional

Frozen Food

Total Length

(Based on single

shelf case) 96’

5-Shelf Case

(Ea. Lin Ft. = 2 LF) ALT= 2 LF

Reach-In Doors

Case (Ea. Side = LF) ALT= 2 LF

Double-Wide Island

Case (Ea. Side = 1 LF) ALT

Storage Freezer 14’ x 14’

Wire Shelving

(In Freezer) 12’

Ice Cream

Total Length

(Based on

Single Shelf Case) 24’

Reach-In Doors ALT= 2 LF

Double-Wide Island

(Each Side = 1 LF) ALT

Wide Island

(1.5 LF Single Shelf) ALT= 1.5 LF

Wire Shelving 6’

Dairy, Frozen Food, & Ice Cream Notes

1. Dairy Cooler to rear feed roll-in case.

2. Frozen Food and Ice Cream allocations are based on single shelf coffin case. Door and multi-shelf cases should be used when possible for space savings. Allocated lengths should be determined as follows:

a. 1 LF Doors = 2 LF single shelf

b. 1 LF 5-shelf = 2 LF single Shelf

c. 1 LF wide island (55”) = 1 ½ LF Single Shelf

d. Each Side double wide = 1 LF Single Shelf

3. Open multi shelf case is not recommended for ice cream

4. If separate ice cream freezer is not provided, increase storage freezer by this amount.

Bakery Department 1,000 Square Feet total

Sales Area

Dry service Bakery 5’ Optional

Bakery Display Tables (1) 3’ x 3’

Bakery Shelving 12’

Bakery Layout 30’ x 16’ Approximately 500 Square Feet

Bakery Prep Equipment

Storage Freezer 6 x 8

Cooler-Retarder 2-Door

Storage Shelving

Three (3) Comp Sink 1

Over Shelf Above

Sink 1

Hand Sink 1

30 Qt. Mixer 1

18 x 26 Donut Fryer 1

Fat Filter 1

Donut Dropper 1

Donut Glazer 1

Screen Rack 1

Exhaust Hood 1

Finish Table (30”) 4’

Maple Work Table 3’ x 8’

Proof Box 1 Rack

Convection Oven 12 Pan

Oven Bench Optional

Bread Slicer Optional

Wrap Table (30”) 8’

Wall Desk 1

Smallwares

Frying Screens 24

Glazing Screens 12

Ladder Racks 1

(Pass Thru Optional)

Filter Papers (Pkg) 1

(Donuts)

Ingredient Bins 4

Bread Pan Dolly 1

Sheet Pan Truck 1

Fry Screen Cradle 1

Bread Bagger Optional

Bread Pan Set

(4 Loaves) 12

Aluminum Bun Pans 60

18 x 26 Plastic

Display pans 12

9 x 26 Plastic

Display Pans 12

18 x 26 Icing Screens 6

Aluminum Scoop

85 oz. 1

Counter Brushes 1

Pastry Brushes 2

Grease Brushes 1

Pan Washing Brushes 2

1 Qt. Measure 1

2 Qt. Measure 1

4 Qt. Measure 1

Dough Scrapers 2

End Load Racks 4

(40 Pan)

8” Bowl Knives 2

Bakers Scales 1

Hot Pan Mitts 2

Pie Pin 1

Can Opener 1

Pastry Wheel Cutter 1

Dough Thermometer 1

Grease Thermometer 1

Cupcake Frames 6 (Optional)

Revolving Cake Stand 1

Price Tag Sets 2

Shrink Film Tunnel 1

Mix Bowl S/S Qt. 3

Piano Whip 14” 1

12” Spatula 1

Bread Knife 1

Cook Knife 1

Transport Cabinet 1

Pastry Bag 10” 2

Decorator Tube Set 1

Pastry Coupling 6

Pastry Bag 12” 1

Pastry Bag 14” 1

Shears 1

First Aid Kit 1

Preforated Sheet 6

Bakery General Notes

1. Refrigerated service case to be used for whipping cream & custard products only. Other bakery products and cake stale faster at refrigerated temperatures.

2. One shelf frozen bakery is recommended if it can be located in front of an open bakery.

3. 1,000 square feet of Bakery products

Adjacent to Entrance, Café/Dining, and Produce

4. Variety of cakes, pies, Danish, cheesecakes, cream puffs, canolis, bagels, and cookies

Deli Department 1,000 Square Feet

Sales Area

Service Deli

Case/Cold 16”

Service Deli

Case/Hot 4’

Cheese Case

Self-Service 1-DK 8’

Back Bar 20’

Deli Prep Equipment

Deli Cooler 8’ x 8’

Deli Freezer 2- Door

3-Comp Sink 1

Sink Heater 1

Disposal Optional

Hand Sink 1

Work Table 8’

Wire Shelving 16’

(plus cooler shelving)

Digital Scales 1

Cash register 1

Automatic Slicer 1

Microwave Over 1

Convection oven 1

Pizza Oven 1

Coffee Machine 1

Soda Machine 1

Chicken Fryer 1

Mixer 12 Qt.

Toaster (Bagel) 1

Hand Wrap Machine 1

Warming Plate 1

Hot Plate (2 Burner) 1

Ice Tea Machine 1

Soup Kettles 1

Wall Desk 1

Deli Smallwares

Mesh Gloves 1

(Stainless)

Customer Trash Cans 1

Butcher Paper 1

Cutters 12” 1

Clip Boards 2

Knife Holder 1

Plastic Market 5

Trays (8” x 30”)

12” Round Black 14

Salad Bowls

14” Oblong Black 14

Salad Bowls

Plastic Serving 36

Spoons

Chicken Pans/Dollies 1

Chicken Lugger 3

Ounce Scales 2

Mixing Bowls (8 Qt.) 2

Stainless Mixing

Spoons Solid & Slot 3

Tongs 12” 2

Scoops/Dishers 2

Stainless Large Scoop 1

Ladles (8oz.) 2

Pizza Cutter 1

Cheese Cutter 1

Heavy duty Can Opener1

Small Can Opener 1

Egg Timer 1

Pickle Bucket

Opener 1

All purpose 3

Deck Cart 1

Double Lug Dollies 1

Trash Cans (20 Gal.) 2

Cold Case

Thermometer 2

Hot Case

Thermometer 2

Pocket Probe 1

Thermometer 1

10” x 12” Chalk 1

Boards

Sign Kits 1

Menu Boards

(36” x 48”) 1

Sampling Domes (8”) 2

Parsley Strips-Case 1

Plastic Fruit-Cases 1

Hot Case Pans

Full Pans 2

1/2 Pans 4

1/3 Pans 3

1/6 Pans 4

Knives

10” Chef 1

10” Serrated 1

6” Boning 1

4” Paring 1

Cutting Baords (1/2” Polyethylene)

Small 12” x 18” 1

Large 12” x 18” 1

Optional Items

Take-A-Number System1

Customer Tables 1

4-Seat 2

Napkin Dispensers 2

Straw Dispensers 1

Cheese Cuber 1

Deli Department Notes

1. When Deli and small Bakery departments are combined in stores under 15,000 SF, one 3 compartment sink may be shared. The one sink should include a sink heater and optional disposal.

2. When Deli and bakery departments are combined, the storage freezers may be combined.

3. The Deli Equipment list assumes a deli operation using a Alto Shaam type cooking and display case doing a minimum of product manufacturing. In Deli operations preparing product from scratch and/ or involved in catering, the kitchen spaces must be expanded and designed for each specific operation.

Additional spaces Include

i. 1,500-2,000 square feet Canned Goods

Adjacent to Frozen Food

ii. 300 square feet of Ethnic Foods

Adjacent to Delicatessen

1. Cajun, Hispanic, Asian, Italian, and French

a. spices, groceries and prepared foods

iii. 300 square feet Spices, Coffees, and Teas

Adjacent to Ethnic foods

1. Offered in bulk and for consumption

iv. 600 square feet Floral Adjacent to Entrance

1. Fresh cut flowers, live plants, gardening needs, and

2. bird accessories

v. 300 square feet Wine

Adjacent to Entrance

1. Variety of wines and imported microbrewery beers

vi. 1,000 square feet Body care, health, & hygiene products

vii. 200-500 square feet Books and Magazines

Adjacent to Entrance and Floral

1. Sells the latest publications along with best sellers

viii. 200 square feet Manager’s Office

Adjacent to Customer Service

ix. 200 square feet Customer Service

Adjacent to Registers and Manager’s Office

Notes:

· Circulation should be accounted for by calculating and adding 30% of the total square footage needed.

No existing equipment available.