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
2. Use of pallet racking for wall of values is optional.
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
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
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
(Each Side = 1 LF) ALT
(1.5 LF Single Shelf) ALT= 1.5 LF
Wire Shelving 6’
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.
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
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
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
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
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
Adjacent to Delicatessen
1. Cajun, Hispanic, Asian, Italian, and French
a. spices, groceries and prepared foods
Adjacent to Ethnic foods
1. Offered in bulk and for consumption
1. Fresh cut flowers, live plants, gardening needs, and
2. bird accessories
Adjacent to Entrance
1. Variety of wines and imported microbrewery beers
vii. 200-500 square feet Books and Magazines
Adjacent to Entrance and Floral
1. Sells the latest publications along with best sellers
Adjacent to Customer Service
Adjacent to Registers and Manager’s Office
· Circulation should be accounted for by calculating and adding 30% of the total square footage needed.
posted by Alexis B. Bounds at 6:58 AM
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