Buchmann, Abby_Immersive Learning Kitchen Master Book
1. The Immersive
Learning Kitchen
at Historic City Market in Kansas City, Missouri
Abby Buchmann
Instructor Vibhavari Jani
Fall 2014 - Spring 2015
Kansas State University
College of Architecture, Planning + Design
Interior Architecture + Product Design
00A
2. Deb Churchill
City Market Vice President + Property Manager
Content Reviewer
Amanda Connor
Interior Designer | Hoefer Wysocki Architectecture
Professional Advisor
Abby Buchmann
Kansas State University
College of Architecture, Planning + Design
Interior Architecture + Product Design
IAPD 815 Advanced Studio Programming | Fall 2014
Instructor Kendra L. Ordia
IAPD 820 Advanced IA Design Studio | Spring 2015
Instructor Vibhavari Jani
Peer Reviewers
Nichole Finke
Rachael Mayhill
Katherine Pruser
00.B
5. EXECUTIVE STATEMENT
0302
The idea of supporting "local" infrastructure by buying and consuming
supposedly local products has an increasing appeal to the general public.
However, people are often unaware of the genuine
nature of various aspects of the products they
purchase. Many instinctively purchase organic products from mega-chain
groceries without understanding whom they support, where their food comes
from, or how their food was grown. Society must be educated about the food
production process--from growth to harvest to preparation. Inherently, people
want to eat healthfully, but are not always equipped with the means to do so.
Providing greater access to healthy, natural, fresh
foods will result in an overall healthier population.
However, merely imparting access will not ensure people will prepare this
healthy food properly, rendering education vital.
Creating a farm-to-table, field-to-fork type of experience integrated with the
City Market in Kansas City, Missouri's, historic River Market will result in a fully
immersive, holistic food experience.Byworkingwithqualified
professionals, patrons will become educated about their food consumption,
including gaining knowledge as to where and how the food they consume
grows, learning how to properly prepare certain products, and, finally, enjoying
the meal and feeling accomplished and satisfied that they participated in nearly
the entire experience. Not only will this project benefit the personal health and
wellnessoflocalcitizens,butwillenrich culture and draw people
to the area by celebrating and engaging the region’s
agrarian influences. Sustainability will be essential and influential in
every aspect of this project, from building materials to food gathering and
preparation methods to waste prevention and management. However, these
sustainable aspects will not overshadow the historic architecture; rather, it will
blend with the original architecture to enhance the
sense of place. This space will eliminate the demarcation between
both the spatial and the experiential functions of kitchen and dining in the
traditional restaurant environment, allowing patrons to become
involved in the preparation process to enrich
people’s connection with the food they consume.
6. 01 Improve and optimize community interaction and infrastructure
in the historic River Market area of Kansas City, Missouri
Design an experience and a space equipped to educate patrons
while remaining aesthetically pleasing and supportive of the
overall facility goals
A
B
A
B
C
GOALS + OBJECTIVES
02
Provide a space that blends with the original architecture of the area to enhance the
sense of place, the food production process, and enjoyment of food consumption
Offer a space that blends the culinary experience and dining in a hospitality
environment supported by material choice, lighting, and organization of functions
Eliminate the demarcation between kitchen and dining, allowing patrons to
participate in the preparation process to enrich their relationships with the food
they consume
Draw a greater variety of local or regional patrons to City Market by expanding the
current use from a shopping market to a more interactive, holistic food experience,
as people will not only select food, but prepare it on-site with a professional chef
Enrich culture by celebrating and becoming involved in the agrarian influences
of the region by introducing consumers to local farmers, building relationships
0504
01B
7. Increase overall health and wellness for patrons and the
surrounding community
A
B
C
03
GOALS + OBJECTIVES
Develop a prototype for sustainability that encompasses
everything from the food served to the construction and
operation of the built environment
A
B
C
04
Utilize local, renewable materials in the construction of the facility in order to
enhance the sense of place
Minimize operational waste and provide ongoing waste management and recycling,
e.g., using clean food waste from the kitchen as fertilizer
Ensure only farm-fresh/organic/local products are provided by and sold by all
vendors
Educate the public about preventative health measures, with healthy eating being
the center of the discussion
Inform people where food actually comes from and how their food decisions can
influence their health
Focus on nutrition and healthy eating by providing access to fresh foods and
teaching healthy preparation
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9. IMPROVING LIVING
THROUGH DESIGN
design and health. He explained that most think of the medical industry when they think of health,
but architects can design and implement preventative strategies in cities. Active lifestyles depend
on options available to citizens of a place; options should be expanded for when, where, and how
people live, work and play; designers have a responsibility and obligation to society to create these
opportunities. Incorporating education, history, and culture is also vital
to creating a successful locale that gives back to its community.
Cities should provide projects that value healthy living as services for their citizens.
While some cities and communities merely need to enhance themselves to increase the
quality of life, others must expand. Landmark sites - including those that are existing, those being
renovated, and those planned for the future - stimulate local interest and economic activity, benefit
the environment, and engage the community. It is vital to reconnect society to the respective
environment, while emphasizing creating sustainable cities through urban agriculture landscapes
to provide interconnected, relationship-based communities. Food is something all people have
in common, though currently, people are so disconnected from where their food comes from
that encouraging them to think about the food system is a motivator for positive change. By
designing places centered on food-oriented activities, people have
a reason to flock to a place. Though most commonly implemented and studied in
developing countries, food value chains (FVCs) deal with population, income growth, urbanization,
expansion of food retailing, distribution, and wholesaling, which can be implemented on a smaller
scale in the Historic City Market of Kansas City, Missouri. FVCs encompass all activities involved
with delivering farm products to consumers, and focus on assisting and benefitting the poor and
protecting the environment.
By being more conscious and present, designers can improve communities. By being more aware,
designers can positively change the way people live their lives. For the purpose of this thesis, design
improvement is focused on designing a dining experience to enhance patron experience. The idea
is to create "a new idea of authenticity with. . . food-focused spaces (Adler)." Spaces should
focus on creating an all-encompassing experience for the user:
experiences that awaken the senses, cause reflection, and that
are comprehensible and memorable. Allowing patrons to participate in both the
function and form of the environment creates greater connection between individuals and their
surroundings while motivating designers to marry concept, function, and aesthetic. Designers should
always keep the five "D's" in mind: density, diversity, design, destination accessibility, and distance
to travel."
Architecture and design are now implements of healing, and designers are called upon to address
health concerns through intelligent design. Promoting an interest in the outdoors and while maintaining
concern for interior spaces in which daily life takes place can create a cycle for living a healthier
lifestyle. Buildings are agents of physical, mental, and social health. America's overall
health, ranging from obesity to physical activity to disease, is
currently declining, yet designs can become interventions that
remedy these shortcomings by making it easier to make healthy
choices. The Governing Summit on Healthy Living aimed to "provide leaders with model
policy and outcome-based programs to help make a difference in their own communities." Brooks
Rainwater, director of public policy at the AIA, discussed livable and sustainable communities that link
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10. KANSAS CITY, MISSOURI
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Currently, the United States is experiencing an obesity epidemic. Conversely, many food deserts
exist and many people do not have enough food to eat.
Missouri is currently ranked eighth among the fifty United States in food insecurity, meaning one
in seven residents - approximately fifteen percent - do not have the access to or financial means
necessary to purchase enough food for themselves or their families. Furthermore, more than eighty
percent of Missouri adults do not eat the daily recommended 5 servings of fruits and vegetables.
Of the approximately 460,000 members of the Kansas City Metro Area population, over thirty
percent are overweight or obese. Many are classified as being at or below the poverty level, and of
even greater concern is that most do not have ready access to healthy food retail stores, meaning
they are located more than one mile from supermarket or grocery in urban areas and over ten miles
from a supermarket or grocery in rural areas.
People living within food deserts can gain easier access to fresh and affordable healthy food if
access is supplemented by more farmers markets, neighborhood gardens, and local shops that
serve their community, especially in urban areas. These are implemented through farmers markets
and community supported agriculture programs.
02B
459,787
30% are overweight or obese
8th in food insecurity
In 2009, Americans spent nearly 50% of
their food dollars at restaurants
80% do not eat the daily recommended
5 servings of fruits and vegetables
In 2007, agricultural crops and food products worth $2.5 billion
made up 38% of foreign exports from Greater Kansas City
1 in 7 don't have enough to eat . . .
that's over 15% . . .
11. RIVER MARKET DISTRICT
Kansas City's River Market has become a thriving district in the past few years. Kansas City's
Streetcar, BikeshareKC, and various residential projects have been up-and-coming developments.
Deb Churchill, Vice President of Property Management for Kansas City Commercial Realty Group
(KCCRG) enforces: "This is just the perfect storm of improvements that is going to make such a
positive impact on our area and give the City Market the fresh look and feel that will enhance the
experience for our tenants and patrons. . ." (kccommercialrealty.com)
The historic City Market is the highlight of the River Market District.
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12. CITY MARKET
The Historic City Market is the Midwest's largest and enduring open-air
market. It dates back to 1857 when the City Market Square began as a site for market commerce,
horse trading, political rallies, revival, medicine shows, and circuses. Rehabilitations (in 1986 and 1990)
have helped the Market lead the way in downtown redevelopment efforts. Councilwoman Jan
Marcason said: "The Market has become a very vibrant community gathering place with the
increasing interest in locally grown, nutritional food and walkable neighborhoods" (kccommercialrealty.
com).
The Market features dining, shopping, entertainment, and other attractions, and offers a variety
of fresh produce, meat, specialty groceries, flowers, and gift items from
nearby farms and around the world. Due to its prime location within walking distance of
Kansas City's Downtown Business and Entertainment Districts and its convenient access to major
highways, tourism traffic exceeds 1,600,000 annually. City Market was the 2011 KCCVA Visitor's
Choice Awards "Favorite Free Thing to Do" in Kansas City.
Though the market is owned by the city of Kansas City, Missouri, and managed and leased by KC
Commercial Realty Group, City Market businesses are individually owned and operated.
“Where the Locals Go!”
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SITE PLAN
NOT TO SCALE
MARKET ENTRANCE
CM - 1
CM - 2
CM - 3
CM - 4
CM - 5
PAVILION
PARKING
MARKET EXIT
EAST 5th STREET
MAIN STREET
EAST 3rd STREET
GRAND BOULEVARD
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2
3
4
5
6
7
8
9
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13
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13. CITY MARKET TENANTS
Attractions + Services
30 Arabia Steamboat Museum
4 City Market Management Office
City Market Security
21 Farm to Table Kitchen
36 Kaldi's Coffee
37 MARK Corporate Branding
5 Planned Industrial Expansion Authority
41 Premier Parking Services, LLC
39 Silver Lightning Massage
38 Solar Photographers
40 Spanish Voice Group
Restaurants + Cafes
16 Beignet
19 Bloom Baking Co.
2 Blue Nile Ethiopian Cafe
1 Bo Lings
12 Burrito Bros.
18 Carollo's Gourmet Grocery + Deli
17 City Market Coffeehouse
15 Habashi House
8 Hien Vuong Restaurant
11 Lollicup Tea Zone
6 Minsky's Pizza Cafe and Sports Bar
23 Taste of Brazil Market
22 The Bite
10 Tikka House
3 Winslow's Barbecue
Floral,Gift+HomeAccesories
29 Africa 2000
28 Dalia's Silver Lining
33 Dutch Flowers
31 Emblazon Card + Gifts
26 So Young's Fashions
32 Urban Trader
24 Yoki
SpecialtyGroceries+Produce
14 Al Habashi Market
9 Christina's Produce
20 Crossland International Market
7 Global Produce
35 Hungry Monkey Party Bites
13 River Market/Kansas City Produce
Restrooms
ATM
Parking
ATA MAX Bus Stop
BikeShare Station
The Immersive Farm to Table Experience
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14. BROWN + LOE BUILDING
The location for the holistic food experience will be a 2,941 -square-foot space at 429 Walnut Street,
chosen for its proximity to the City Market and the fresh produce it offers. Located at the Southeast
corner of the Market adjacent to the entry arch, the former Merchant's Bank building has been
renovated over the past few years, yet its original marble floors and walls and plaster molding on the
ceiling have been preserved. The design for the Immersive Learning Kitchen will strive to preserve
as many of the historic aspects of the original building as possible to retain history and character.
The building has been vacant since 2008, when the Hien Vuong Asian Market vacated the venue
after many decades. Since then, KCCRG's attempted goal is to create a local landmark restaurant
for the area. The Immersive Learning Kitchen can definitely fulfill this goal.
429 Walnut is located within the Urban Redevelopment zoning district of Kansas City, Missouri. In
addition to the approximately 2,980 sq. ft. of leasable space on street level, the restaurant will also
use the basement space, and add in public restrooms, prep, and kitchen areas.
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02E
15. EXISTING STREET LEVEL FLOOR PLAN
NOT TO SCALE
EXISTING BASEMENT FLOOR PLAN
NOT TO SCALE
EXISTING UPPER LEVEL FLOOR PLAN
NOT TO SCALE
VIEW FROM WEST VIEW FROM SOUTH
VIEW FROM SOUTH VIEW FROM ENTRY
INTERIOR RENOVATIONS HISTORIC PHOTOGRAPH
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02G
02F
02J 02K
16. CLIENT + USER
the Friend Groupthe Family the Couple the School Group
Weekend trips to historic City
Market are the highlight of the
weekend. The Family enjoys
the sights, sounds, smells, and
especiallytastesofCityMarket.
The friend group ranges in age
from teens to the elderly. They
enjoy sampling all the Market has
to offer, from fresh produce to
smokedmeatstosoapsandflowers.
The Couple reconnects
while patronizing the
many retail spaces,
restaurants, and food-
related shops the
Market has to offer.
The school group visits the Market to learn
about the agricultural aspects of the Kansas
Cityregion.Farmersteachthegrouphowfoodis
grown,howtoproperlypreparefood,andwhen
the optimal growing and harvest times occur.
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Based upon authour's site visit and observation, it was nearly impossible to determine a specific
client or user group. People of all ages, races, and ability types frequent the Market. Therefore, the
Immersive Learning Kitchen is designed for the everyman.
18. RESEARCH METHODS
In this analysis, the researcher utilized a mixed-method approach that included both qualitative and
quantitative research methods to collect and interpret data.
Qualitative research methods included: observation in the form of site visits to historic City
Market in Kansas City, Missouri, during which the researcher recorded impressions and reactions;
action, in which the researcher participated in the goings-on of the City Market; personal
observation and experience at farmers' markets visited both in the United States and while
studying abroad in Italy; precedent and case studies that observed and analyzed
improving everyday life through design, small restaurant design, commercial kitchen design, and
community supported agriculture; literature reviews analyzing the farm to table and slow
food movements, community supported urban agriculture, small commercial kitchen and restaurant
design, the American obesity epidemic, and Kansas City, Missouri, demographics.
Quantitative research methods mainly focused on Kansas City, Missouri demographics and
statistical compilation, as well as compilation of information on food deserts.
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19. orvieto, italy, study
abroad experience
date:
client:
Piazza del Popolo
Orvieto, Italy
date: February 2014
participants: Kansas State University Study Abroad
scope: farmers' market visit and cooking experience
location:
Chef Simona
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03B
20. During the Spring 2014 semester, the author studied abroad in Orvieto, Italy. It was an formative
experience overall, but especially in terms of a slower pace of life. Italians are more concerned
with enjoying their lives and their families than working obsessively and getting ahead, contrary to
the American way of life. Italians also lead more sustainable lifestyles, as was especially
evident and recognized in their food preparation.
The Kansas State University Study Abroad class took a cooking class with Italian private chef,
cookery tutor, and sommelier Simona, who walked them through the local farmer's market that takes
place on Thursdays and Saturdays, leading the class around to her favorite, most reliable vendors.
Simona emphasized the importance of using only food that was in season. She
discussed and chose the menu with the class, and was careful to inquire about any vegetarian or
vegan diets and food allergies.
After shopping the market and purchasing the necessary items, the class retreated to a former
monastery and winery to prepare and cook the food together, finally
enjoying the meal they prepared with a glass of wine and receiving the recipes at
the end of the class.
This experience was the true inspiration for the Immersive Learning Kitchen. The author hopes this
precedent will help start a trend/movement in the United States, helping Americans not
only become healthier, but more involved with their families and
communities.
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03E
21. riverpark farm
+ restaurant
date:
client:
450 E. 29th Street
North Plaza of Alexandria Center Campus
Manhattan, New York City, New York, USA
Alexandria Real Estate Equities, Inc.
Alexandria Center for Life Science
Riverpark
GrowNYC
“something is growing”
date: completed in 2011
square footage: 10,000 sq. ft.
client: Riverpark Restaurant
project team: ORE Design + Technology
project type: urban farm + restaurant
location:
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22. Originally a temporary portable farm, Riverpark is now located two blocks east of its original
location in Manhattan. The Farm is a product of a partnership between the Alexandria Center
for Life Science and Riverpark, a nearby restaurant. The main goal was to produce a
neighborhood green space while producing food to be prepared
and served in the restaurant. This fulfilled the concept of a sustainable, economic,
portable, and flexible approach to urban farming. The Farm produces a large variety of crops,
including greens, herbs, berries, nightshades, vegetables, edible weeds, microgreens, and flowers.
Riverpark's chefs visit the Farm daily to discuss which harvestable plants are
at their peak with the farmers to determine the menus for the
following day. Produce from the Farm is picked fresh the day it will be
prepared. Not only is the harvested produce used in the creation of meals, but clean food
waste from the kitchen is composted to fertilize the Farm. The Farm works with schools to promote
Plant-to-Plate principles, hosts urban agriculture workshops on a variety of topics, and maintains a
blog to relay helpful hints for garden and kitchen.
Riverpark Restaurant reflects Tom Colicchio's overall vision as a restauranteur and Chef Sisha
Ortúzar's creative concept showcasing the restaurant's own urban farm just feet
away from the kitchen. The cuisine is comprised of American-style, seasonal
ingredients from local farms, Greenmarkets, and, of course, Riverpark Farm.
The restaurant offers various seating options, including the dining room, the bar, or
the outdoor patio and terrace. In addition to being a typical full-service restaurant, Riverpark hosts
"Farm Dinners," three-course meals that change daily based on the food harvested from the on-site
farm, other local farms, and Greenmarkets that day. These dinners cost $85 per person and can be
reserved for 6 to 14 person parties.
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23. restaurant and bar: 4,000 sq. ft.
garden and patio: 1,600 sq. ft.
date: completed August 2010
square footage:
client: Owner Thaddeus Vogler
project team: Aidlin Darling Design + local artisans
project type: restaurant + garden
location: San Francisco, California, USA
bar agricole
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24. Bar Agricole is housed in an adaptive reuse, multi-use building at 355 11th Street
in San Francisco. It occupies the single-story portion of a three-story historic warehouse, while the
rest of the building became offices, also designed by Aidlin Darling ("Bar Agricole."). Though located
in San Francisco's industrial South of Market District, Bar Agricole embodies both the urban and the
agricultural. Aidlin Darling Design wanted to design an entire food chain, from organic markets to
restaurants. Says designer Joshua Aidlin: "We're currently working with. . . bartender-owner Thad
Vogler, . . . who is obsessed with the craft of food. The ingredients and combinations are an art
form to him, just like buildings are to us. With these projects, it's essential to get inside the psyche
of what's important to the bartenders and chefs." ("Designing to All the Senses. . ."). Aidlin also
talks of creating marketplaces where entire communities can come
together on a daily basis to learn about, purchase, and share food in a healthful way. This
idea is fulfilled at Bar Agricole with organic garden beds on the street-front
courtyard that supply fresh produce for both the kitchen and bar.
BarAgricolehaspartnershipswithmanyfarmsfromwhichtheysourceorganic, biodynamic
ingredients, which is central to the forming of Bar Agricole. Those involved believe this is a
mutually beneficial set-up: food is nourishing and intensely flavored, while supporting those who
have made it their life's work to care for the land, preserving and improving it for future generations.
The result is a seasonal, sustainable menu.
Many local artisans have contributed to the products in Bar Agricole. Additonially, most of the items
are made from reclaimed, repurposed, or sustainable materials, allowing
the restaurant to have LEED Platinum certification.
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03Q
03P SUSTAINABLE STRATEGIES
GARDEN
MAIN BAR
DINING
COFFEE BAR
GROTTO DINING
KITCHEN
STORAGE
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PLAN 03R 03V03U03T03S
25. european union
East Village, New York City, New York, USA
square footage: 1,600 sq. ft.
project team: AvroKO
project type: gastropub
location: 4th Street
4342
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26. Above all, the E.U. restaurant encourages interaction, between dialogue as much as honest food.
AvroKO's wish was to create: “a harmonious conversation between what’s
happening on the street in a pulsating city and what’s happening
on the other side, behind the doors of an innovative yet dependable
eatery.”
The open kitchen format connects to the outdoors and the long windowed street front.
The gastropub is the model for the restaurant: original London gastropubs emerged from the
necessity that young British chefs needed a place to get started. Diners were treated to good food
in a charming atmosphere: "the spaces were what they were, and they had a sincere character."
AvroKO had a limited budget, and therefore mainly utilized salvaged, repurposed, and
reclaimed materials. They used the original space to the best of their ability. Much of the
appeal originates from its role as a vital part of the community landscape as a symbol of comfort
and familiarity. Maintaining the open dialogue between interior and exterior
encourages this comprehensive integration into the community, and is evidenced through the
facade design. A large kitchen window at the front is often left open to allow for deliveries and to
offer passersby glimpses into the space.
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28. Section 303 Assembly Group A
303.1 Assembly Group A. Assembly Group A occupancy includes, among others, the use of a
building or structure, or a portion thereof, for the gathering of persons for purposes such as civic,
social or religious functions; recreation, food or drink consumption or awaiting transportation.
A-2 Assembly uses intended for food and/or drink consumption, including restaurants
Section 507.3.1
Mixed occupancy buildings with Groups A-1 and A-2. Group A-1 and A-2 occupancies of other
than Type V construction shall be permitted within mixed occupancy buildings of unlimited area
complying with Section 507.3, provided:
Group A-1 and A-2 occupancies are separated from other occupancies as required for separated
occupancies in Section 508.4.4 with no reduction allowed in the fire-resistance rating of the separation
based upon the installation of an automatic sprinkler system.
IBC 2012
I
•
I
I
I
I
GENERAL BUILDING HEIGHTS AND AREAS
TABLE 503
ALLOWABLE BUILDING HEIGHTS AND AREASa
Building height limitations shown in feet above grade plane. Story limitations shown as stories above grade plane.
Building area limitations shown in square feet, as determined by the definition of "Area, building," per story
TYPE OF CONSTRUCTION
TYPE I TYPE II TYPE III TYPE IV TYPE V
A B A B A B HT A B
HEIGHT(feet) UL 160 65 55 65 55 65 50 40
STORIES(S)
GROUP AREA (A)
A-I
S UL 5 3 2 3 2 3 2 1
A UL UL 15,500 8,500 14,000 8,500 15,000 11,500 5,500
A-2
S UL 11 3 2 3 2 3 2 1
A UL UL 15,500 9,500 14,000 9,500 15,000 11,500 6,000
A-3
S UL 11 3 2 3 2 3 2 1
A UL UL 15,500 9,500 14,000 9,500 15,000 11,500 6,000
A-4
S UL 11 3 2 3 2 3 2 1
A UL UL 15,500 9,500 14,000 9,500 15,000 11,500 6,000
A-5
S UL UL UL UL UL UL UL UL UL
A UL UL UL UL UL UL UL UL UL
B
S UL 11 5 3 5 3 5 3 2
A UL UL 37,500 23,000 28,500 19,000 36,000 18,000 9,000
E
S UL 5 3 2 3 2 3 1 1
A UL UL 26,500 14,500 23,500 14,500 25,500 18,500 9,500
F-l
S UL 11 4 2 3 2 4 2 1
A UL UL 25,000 15,500 19,000 12,000 33,500 14,000 8,500
F-2
S UL 11 5 3 4 3 5 3 2
A UL UL 37,500 23,000 28,500 18,000 50,500 21,000 13,000
H-l
S 1 1 1 1 1 1 1 1 NP
A 21,000 16,500 11,000 7,000 9,500 7,000 10,500 7,500 NP
H-2d S UL 3 2 1 2 1 2 1 1
A 21,000 16,500 11,000 7,000 9,500 7,000 10,500 7,500 3,000
H-3d S UL 6 4 2 4 2 4 2 1
A UL 60,000 26,500 14,000 17,500 13,000 25,500 10,000 5,000
H-4
S UL 7 5 3 5 3 5 3 2
A UL UL 37,500 17,500 28,500 17,500 36,000 18,000 6,500
H-5
S 4 4 3 3 3 3 3 3 2
A UL UL 37,500 23,000 28,500 19,000 36,000 18,000 9,000
1-1
S UL 9 4 3 4 3 4 3 2
A UL 55,000 19,000 10,000 16,500 10,000 18,000 10,500 4,500
1-2
S UL 4 2 1 1 NP 1 1 NP
A UL UL 15,000 11,000 12,000 NP 12,000 9,500 NP
1-3
S UL 4 2 1 2 1 2 2 1
A UL UL 15,000 10,000 10,500 7,500 12,000 7,500 5,000
1-4
S UL 5 3 2 3 2 3 1 1
A UL 60,500 26,500 13,000 23,500 13,000 25,500 18,500 9,000
M
S UL 11 4 2 4 2 4 3 1
A UL UL 21,500 12,500 18,500 12,500 20,500 14,000 9,000
R-l
S UL 11 4 4 4 4 4 3 2
A UL UL 24,000 16,000 24,000 16,000 20,500 12,000 7,000
R-2
S UL 11 4 4 4 4 4 3 2
A UL UL 24,000 16,000 24,000 16,000 20,500 12,000 7,000
R-3
S UL 11 4 4 4 4 4 3 3
A UL UL UL UL UL UL UL UL UL
R-4
S UL 11 4 4 4 4 4 3 2
A UL UL 24,000 16,000 24,000 16,000 20,500 12,000 7,000
S-1
S UL 11 4 2 3 2 4 3 1
A UL 48,000 26,000 17,500 26,000 17,500 25,500 14,000 9,000
S_2b,c S UL 11 5 3 4 3 5 4 2
A UL 79,000 39,000 26,000 39,000 26,000 38,500 21,000 13,500
Uc S UL 5 4 2 3 2 4 2 1
A UL 35,500 19,000 8,500 14,000 8,500 18,000 9,000 5,500
For SI: 1 foot = 304.8 mm, 1 square foot = 0.0929 m2
•
I A = building area per story, S = stories above grade plane, UL = Unlimited, NP = Not permitted.
a. See the following sections for general exceptions to Table 503:
1. Section 504.2, Allowable building height and story increase due to automatic sprinkler system installation.
2. Section 506.2, Allowable building area increase due to street frontage.
3. Section 506.3, Allowable building area increase due to automatic sprinkler system installation.
4. Section 507, Unlimited area buildings.
b. For open parking structures, see Section 406.3.
c. For private garages, see Section 406.1.
d. See Section 415.5 for limitations.
80 2009 INTERNATIONAL BUILDING CODE®
4948
04B
29. Circulation
Dining
• Entry
• Waiting
• Seating
• Condiment Support
• Ambient lighting
• Durable finishes
Food Production
• Provide ducted exhaust (welded black steel construction) to all cooking equipment hood
vents with filter systems at discharge to reduce cooking odors.
• Preparation
• Equipment: modular refrigerator/freezer unit
• Pantry
• Cooking: eight burner range, broiler, salamander, roasting oven, steam kettles, steam
cookers, mixer, pot rack, slicer, can opener, scale, knife rack, cook's table, spice bin, utensil
shelves, hot food tables, mobile dish storage,
• Bakery: baker's bench, mobile bins, worktables, scale, mixer, bowl doll, tilting steam kettle,
lighted oven, batch warmer, can opener, dough divider, dough roller, humidified proof box,
power sifter, utility carts, dish carts, pastry stove, bread slicer
Food Service
• Counter
• Packaged Goods Display
• Beverage dispensing
• Check out
• Service ware dispensing
General Support
• Administration/Staff
• Employee Lounge
• Restrooms
Kitchen
• Own air handler unit and dry chemical system hood
• Meat prep
• Veggie prep
• Range/grill
• Cold foods
• Bakeshop
• Work triangles
Receiving and Storage
• Delivery Dock
• General Dry Goods Storage
• Ventilated Storage
• Refrigerator/Freezer Storage (Live Load = 150 LB/SF)
Sanitation/HVAC
• (*Requires 20% increase in cooling capacity above building shell and core provisions, and
a separate air return to ensure heat and odors associated with food preparation do not
permeate through building)
• Dish Wash
• Pot Wash
• Garbage Disposal
• Compost
• Janitor Service
5150
BASIC REQUIREMENTS
30. Entrance Lobby
Queue
Serving Area
Cashier Station
Dining Area
Turnover/Seating Capacity
Kitchen and Prep Areas
Dish/Pot Washing
Storage: consumables, tableware, cleaning supplies
Loading Dock
Trash/Garbage Removal, Recycling, Compost
Number of People to be Served
Meal Schedule and Duration
Payment style
• Cafeteria style. Patrons pay a set meal price upfront at a check-in station and
choose from predetermined options.
• A la carte. Patrons pick up individual menu items and pay for the specific items
selected or by weight at a check-out station at the exit of the serving area.
Food delivery and eating methodologies
Any additional functions accommodated in the specific facility
5352
32. ACOUSTICS
Though often overlooked, acoustics is one of the most important factors to consider when designing
a restaurant. " Not addressing this issue could affect the health and safety of restaurant employees
and patrons, it can discourage return customers, it could cause violations in code, and it can cost
the restaurant owner thousands of dollars to correct" (http://www.quietrestaurants.com/). Several
variables affect restaurant acoustics, including but not limited to: spatial arrangement; wall and
ceiling materials and shape; and construction methods.
Noise Sources Affecting Restaurants
One major problem with this particular project will be noise, such as the clatter of pots and pans,
emitted from the open kitchen spaces. As a result, patrons may raise their voices to be heard over
the din, in turn causing more noise. The more 'active' areas of a restaurant, such as the waiting area
and bar, are often more audible, so they may be of special consideration. Additionally, the numerous
plumbing and mechanical systems required may cause unwanted and/or unpleasant noise. Music
sometimes helps to mask these unwanted noises, however, if the restaurant is highly reverberant
with high ceilings and reflective surfaces, could result in a greater issue. Exterior noise can alo be
an issue, from passersby to traffic, as well as can noise from adjacent occupancies. The restaurant
may also create excess noise for adjacent occupancies.
Restaurants as Noise Sources
Sounds from the kitchen, patrons' voices, music, or an outdoor patio can all potentially transmit
through the walls to an adjacent occupancy. As it is customary for restaurants to collect and
dispose of trash throughout the day, noise from the outdoor dumpster may disturb surrounding
areas.
Noise Solutions (http://www.internationalacoustics.com/applications/restaurants/)
Acoustical materials help create a more pleasant restaurant environment and dining experience.
Acoustic wall panels or ceiling tiles are not only effective, but aesthetically pleasing.
5756
ACCESSIBILITY
*Taken from Chapter 2: Scoping Requirements of the Department of Justice's 2010 ADA Standards
206.2.5 Restaurants and Cafeterias.
In restaurants and cafeterias, an accessible route shall be provided to all dining areas, including raised
or sunken dining areas, and outdoor dining areas.
EXCEPTIONS:
1. In buildings or facilities not required to provide an accessible route between stories, an accessible
route shall not be required to a mezzanine dining area where the mezzanine contains less than 25
percent of the total combined area for seating and dining and where the same decor and services
are provided in the accessible area.
2. In alterations, an accessible route shall not be required to existing raised or sunken dining areas,
or to all parts of existing outdoor dining areas where the same services and decor are provided in
an accessible space usable by the public and not restricted to use by people with disabilities.
Advisory 206.2.5 Restaurants and Cafeterias Exception 2. Examples of "same services" include, but
are not limited to, bar service, rooms having smoking and non-smoking sections, lotto and other
table games, carry-out, and buffet service. Examples of "same decor" include, but are not limited to,
seating at or near windows and railings with views, areas designed with a certain theme, party and
banquet rooms, and rooms where entertainment is provided.
33. ANTHROPOMETRICS | DINING
Minimum Table Width Optimum Table Width
Clearance for Waiter Service and Circulation Service Aisle/Clearance Between Chairs
Minimum Table Width Optimum Table Width
5958
05B 05C
05D 05E
05F 05G
05H 05J
34. Booth Seating and Circulation Clearances Booth Seating Minimum Clearance and Non-Circulation Zones Service Aisle/Clearance Between Tables
ServiceAisle/ClearanceBetweenTableCornersBanquette Seating Section Banquette Seating
ANTHROPOMETRICS | DINING
6160
05K 05L
05M 05N
05O 05P
05Q
36. Bar Clearances, Public Side Bar Section Bar and Back Bar
ANTHROPOMETRICS | BARS
6564
05X05V 05W
37. Blue
• rare occurence in nature, therefore humans do not
have an automatic appetite response to blue
• calming + relaxing
• primal ancestors believed blue foods were poisonous
• blue lighting in eating spaces discourage eating more
• can visually expand a room
• pairs well with warm colors and neutrals
Turquoise
• associated with happiness and the feeling of being carefree
• often used on dessert plates
Brown
• reminds people of burnt or overdone food
Black
• may have negative sociological connotations
• can be stylish and modern
• works well as an accent
Green
• considered to be natural, especially concerning food
• associated with health
• promotes healthy eating
• associated with abundance
• refreshing, calming, + relaxing
• may affect the appearance of both skin tone and food
Yellow
• increases happiness and energy; when people are happy, they
are more likely to eat than when they are feeling sad or calm
• has proven to speed up metabolism
Orange
• stimulates brain activity, secreting serotonin
• increases oxygen supply to the brain
• increases mental activity, stirring up hunger sensation
• makes people feel welcome and comfortable
Red
• raises blood pressure + heart rate
• causes hunger to be more prevalent
• creates feelings of intimacy and energy
• people sometimes eat less when food is served on a red plate
• associated with danger, warning, or stopping
• does not lose its chromatic impact on the eye as lighting changes
White
• associated with excessive consumption
• excessive amounts of white may contribute to glare
• suggests cleanliness
• may encourage turnover in a restaurant setting
• foods eaten from white dishware are perceived to be less satisfying
Pink
• perceived to be somewhat unnatural
• makes people think of raw meat or artificial preservatives
COLOR | THEORY + FOOD
6766
05Y
05AA
05Z
05EE
05BB
05CC
05DD
05FF
05GG
05HH
38. Light and cool colors recede, making a space seem larger
Dark and warm colors advance, and are used to keep a space from feeling vast
Bold, primary colors - speed: encourage turnover
Subtle colors are restful, making a room feel larger and effecting calm and peace
LIGHTING
Light affects people's appearances. Light sources at or above eye level are most complimentary
to the face, while strong overhead lighting accentuates wrinkles and deeply shadow eyes when
positioned at sharp angles. Table lamps and candles provide complimentary light as long as glare is
prevented.
DINING SPACES
Restaurants typically require varying light levels, not only for aesthetic reasons, but for functional
purposes as well. Lighting helps set the mood in the restaurant. It is often desirable to have a lot
of light, while in the afternoon a moderate level of light helps create fast turnover of customers.
Alternately, low intensity light at dinner time creates an intimate and leisurely atmosphere.
KITCHEN
Kitchen spaces must be well-lit to eliminate or altogether avoid accidents, increase efficiency,
facilitate quality control, and prevent waste. Often, fluorescent lighting is recommended because of
its efficiency and cool operating temperature.
COLOR | RESTAURANT INTERIORS
6968
UPLIGHTS
• cast pools of light onto surface above
• add atmosphere by creating dramatic shadows when placed on floor, behind plants, or in
corners
DOWNLIGHTS
• cast light pools onto surface below
• add atmosphere by creating dramatic shadows when placed on floor, behind plants, or in
corners
SPOTLIGHTS
• used for accent lighting
EXTERIOR LIGHTS
• makes the first impression, either enticing or discouraging customers
• must provide safety by illuminating steps, sidewalks, and other hazards
• must relay a sense of security
39. 7170
CITY MARKET
LEASE AGREEMENT Housekeeping
Keep back dock clean and clear of debris. Keep storefront and brick space clean and clear of debris.
Marketing
The City Market has minimal marketing dollars so we use as much free opportunities as possible.
The website is thecitymarket.org. Please provide us with your logo and a link to your website.
Electronic newsletters are distributed frequently. The Marketing & Events Manager will meet with
you to prepare a press release about your opening and get your tenant page up on the website.
Parking
Tenants are NOT allowed to park in the Market Square. Tenants and employees are to park in the
perimeter parking lots. Please provide vehicle information on all employees for the security file. Any
tenant or tenant employees parking in the Market Square will be fined per your lease!
River Market Community Association (RMCA)
The City Market is located within the River Market District. The River Market Community Association
is a great way to be involved in the community, To find out more or become a member talk to Deb
Churchill, Property Manager.
Trash Removal
Each tenant is responsible for disposal of your own trash. Compactors are located in the west and
east parking lots. A compost bin in the west lot takes food waste ONLY. A cardboard compactor
in the west lot is for dry cardboard and boxes that have been broken down. Pedestrian recycle bins
are located around the property perimeter. Paper and glass recycle bins are in east lot. Please do
your part to recycle responsibly. If you notice a problem with any of the units not working or are full
please contact the management office at 816.842.1271. If the units are not working please take your
trash back to your space until repairs are made. Anyone caught leaving trash outside the waste units
or not recycling properly will be fined.
Lease agreement by and between Planned industrial Expansion Authority of Kansas, City Market, the
"Landlord," and the immersive Learning Kitchen, as "Tenant."
The Landlord and Tenant agree to a maximum of an eleven month "Sign" Expense Recapture
agreement that will fulfill the minimum "Sign" requirement as set forth in your Lease. The total
amount due to the Landlord is $1,200.00, representing charges associated with Section 8 "Signs" of
your executed Lease Agreement.
Building Identification
All buildings in the City Market are identified by the terms CM I, CM2, CM3, CM4 and CM5 going
clockwise from the south end of the property.
City Market Staff
Property Manager: Deb Churchill
Market Master: Deb Connors
Marketing & Events Manager: Meghan Buum
Administrative & Events Assistant: Jennifer Lewis
Maintenance: Glenn Badgett
Custodial: Floyd Newman
Hours of Operation
Management Office: 8:00 a.m. - 4:30 p.m.
Tenants: Each tenant has various hours of operation
Farmers' Market: Wednesday 8:00 a.m. - 2:00 p.m.
Saturday 7:00 a.m. - 3:00 p.m.
Sunday 8:00 a.m. - 3:00 p.m.
40. 7372
Section 5. Utilities
(OPTION 1: CMI, 2, 3 and CM5 level 1) Tenant shall pay for all gas, electric, phone, cable and internet
utilities in the Premises. Landlord shall pay for water and sewer utilities. If Landlord elects to split
additional utilities (water and sewer) and separately meter to each space, Tenant shall put utilities in
their name and pay for all such utility services.
Section 8. Signs
Tenant shall be required to have a sign on the exterior (as per signage criteria) of the Premises,
consistent with the architectural guidelines set forth by Landlord as to its location, design, content,
installation, and maintenance. Further, the sign shall be installed by the sign company approved
by the Landlord and ordered by property management. All costs associated with the selection,
installation, and maintenance of the sign shall be paid by Tenant. Tenant may not install more than
three exterior signs at the Premises unless Landlord's prior written authorization has been obtained.
Any proposed sign must be approved in writing in advance by Landlord as to its location, design,
content, installation, and maintenance. Cost of said signage shall be borne solely by Tenant. Tenant
agrees to order 10" x 18" sign within one (1) week of lease signing.
Section 9. Parking
Tenant and tenant employees shall park vehicles in the City Market perimeter parking lots as
specified by the Landlord in Exhibit C. At no time are Tenant and Tenant's employees allowed to
park within the Market Square. All loading and unloading of goods shall be made at the loading
entrance specified by Landlord and then vehicles should be moved to a parking space. Tenant shall
pay Landlord, as additional rent under this Lease, $50 per day for each vehicle operated by the
Tenant and/or any employee of Tenant that is not parking in the area(s) designated for Tenant's
parking. Tenant shall provide to Landlord the automobile license numbers of all Tenant's employees
and update said information within five (5) days after requested by Landlord or five (5) days after
any change in employees.
Section 10. Maintenance, Repair, and Replacement by Tenant
Tenant acknowledges that is has examined and knows the condition of the Premises and agrees
that the Premises are in satisfactory condition and repair.
(OPTION 1: CM1, 2, 3, and CM5 level 1) Tenant shall repair and/or replace and maintain the Premises
and all improvements therein and thereto (including but not limited to heating system, air conditioning
system and plumbing for the premises) in good, safe, clean and orderly repair, condition, and
appearance and will with reasonable promptness make all changes, repairs, replacements, and
restorations of every kind and nature, foreseen and unforeseen, to keep and maintain the same
in good, safe clean and orderly repair, condition, and appearance as on the day the Premises is
delivered to the Tenant under this Lease. Tenant shall pay for any damage done to the exterior
of the Leased Premise and property outside of the premises by Tenant, Tenant's employees or
Tenant's vendors or agents, or as a result of negligence or attempted theft, including but not limited
to damage to doors, walkways, signs due to such activity as making deliveries, moving product, or
conducting daily business. Tenant shall pay for any damage to elevators including but not limited to
those service calls required to repair doors and switches caused by improper loading or operation
of the elevator cars.
Section 11. Maintenance by Landlord
(OPTION 1: CM1, 2, 3, and CM5 level 1) Landlord shall maintain the structure and exterior of the
Premises in good repair, condition, and appearance.
Section 12. Remodeling
With the prior written consent of Landlord, Tenant may, at its own expense, make such alteration
adn nonstructural improvements to the Premises which Tenant considers necessary or desirable
for Tenant's business at the Premises. It is Tenant's responsibility to see that all alterations and
improvements of whatever nature comply with any applicable building, fire, health, and/or security
codes and regulations. Tenant shall obtain any necessary approval and permit from any State or
local governmental agency having authority over the construction and installation of the alterations
and improvements to the Premises, and promptly shall provide a copy of any such approval or
permit to the Landlord.
41. 7574
4. TRASH: Security cameras have been installed at both compactor locations and are being
recorded. Any violation o f the rules, illegal dumping or disregard for property will result in a fine of
$50.00 per occurrence.
• Tenant shall not use the blue waste receptacles provided by the Landlord for use by the
public. All garbage and refuse shall be bagged and kept within your leased space until moved to the
trash compactors provided for Tenant use.
• If you are using your brick space, you are responsible for providing your own trashcan and
the removal of the waste.
• Illegal dumping on site anywhere including the compactor areas is prohibited.
• Boxed should not be stacked outside the tenant space in the walkways or on the brick
space. Boxes should be placed on the dock area behind the leased space and then disposed of in
the compactors.
• Sweeping, blowing, or hosing off trash from space to neighboring space or to public space is
unacceptable. Please collect trash and dispose of in approved receptacles only.
• Compactors are provided by Landlord and located in both the West and East parking lots for
tenant disposal of waste.
• The compost bin is for disposal of produce only. No boxes, plastics, bags, wraps, etc. are allowed.
All produce should be disposed of in the compost bin.
• A cardboard compactor is in place for dry, broken down boxes.
• Tenants may not use dumpsters provided by the event promoter for special event use.
• If the compactors are not in working order, do not leave your trash on the ground. Take your
trash back to your leased space, report the problem to the management office and DO NOT
take your trash to the compactor until you are notified that the problem has been fixed. DO NOT
assume that management is aware of the problem, call 816.842.1271 or Security at 813.918.4700
to report the problem.
• Damage or abuse of such service or equipment is subject to Tenant expense.
• At no time are forklifts allowed out at the trash compactor area and such activity by any tenant
is subject to fines as outlined above.
Section 19. Merchant's Association
An association of merchants in the City Market has been created. Tenant shall maintain a membership
in said association and attend meetings of the association.
Section 35. Hours of Operation
Tenant agrees to maintain minimum hours according to annual "Rules and Regulations" as outlined
in Exhibit B.
Exhibit B
1. The Tenant shall operate the premises as outlined for the following minimal business hours:
Minimum Hours of Business Operation:
Open no later than 10:00am
Close no earlier than 4:00pm
Saturday is mandatory year round
March through October
Open a minimum of six days a week and 45 hours a week
November through February
Open a minimum of five days and 40 hours a week
Open hours are defined as your business is open to the public for sales of product. Having
staff on site does not fulfill this requirement; you must be open for business.
2. It is the objective of the Landlord to encourage a positive public, family-oriented view of the City
Market
3. No deliveries, loading, or unloading of goods is allowed from 11:00am to 1:00pm on any day and
shall be made through the entrances designated for such purposes. Semi-truck deliveries are not
permitted inside the Market square. (Semi-trucks are defined as trucks longer than 30'). No parking
is allowed on brick area by the park. No deliveries are allowed on weekends in the Market Square.
42. 7776
dog or other pets to the Farmers' Market. Exceptions: Guide Dog for the deaf/Service Dog for the
disabled or handicapped.
12. Pedestrian Lanes: No Tenant shall display any product or place rack, tables, equipment, etc., on
the area inside the lines marking pedestrian lanes. Tenants shall keep all items within the boundary
of the leased space and not spread into other store fronts. Tenant shall immediately remove items
upon request of staff.
13. Tenant and Licensee's officers, agents and employees shall park their vehicles only in those
portions of the parking areas designated for such purpose by Landlord. Parking inside the "Market
Square" is prohibited. License shall furnish to Licensor an ongoing list of each employee's name,
make and model of vehicle and license plate number for identification purposes. If Tenant or
Tenant's officers, agents or employees fail to follow such policy, the vehicle(s) in question will be
subject to tow at owner's expense. Any vehicle(s) in the City Market Square on a farmers' market.
5. Tenant shall not place any obstruction on the common area of the facility, and specifically,
without limitation, shall not use such common facilities for the storage or display of merchandise, or
any other activity except ingress and egress.
6. Tenant shall not display or install any sign or banner on the Licensed Area. A-frame sign boards
are allowed in the area immediately outside your leased space. Banners are not allowed with the
exception of a six week to three month grace period for new tenants allowing time for order of
permanent signage.
7. No aerial antennas or dishes, radio, television or other similar devices shall be installed on the
outside of the building without first obtaining, in each instance, Landlord's consent in writing. Any
equipm,ent no longer in use must be removed immediately.
8. No loudspeakers, television, phonographs, radios, or other devices shall be used in a manner so
as to be heard or seen outside of the demised premises without the prior written consent of the
Landlord. Tenant shall inform Landlord of any live music booked in their leased space and Landlord
reserves the right to monitor the sound levels.
9. If the leased premises are euipped with heating facilities, Tenant shall keep the Leased premises
at a sufficient temperature to prevent freezing of water in pipes and fixtures. Arcade heaters are set
on timers and tenants should not tamper with them at any time. The Landlord may take any steps
it deems necessary to enforce this rule, the cost of which will be borne by the Tenant.
10. The plumbing facilities shall not be used for any other purpose, than for which they are constructed,
and no foreign substance of any kind shall be thrown therein, and the expense of any breakage,
stoppage, or damage resulting from a violation of this provision shall be borne by the Tenant.
11. Animal and bird pets shall not be permitted in hte builidng without prior written consent by the
Landlrod, Under provisions of the Missouri Health and Safety Code, "Customers shall not bring any
live animals into any food facility." We ask you to respectfully comply by not allowing or bringing your
43. 88-260 UR, URBAN REDEVELOPMENT DISTRICT
88-260-01 PURPOSE
The purpose of the UR, Urban Redevelopment district is to promote development and redevelopment
of underdeveloped and blighted sections of the city and to accommodate flexibility in design to help
ensure realization of the stated purposes of an approved plan for redevelopment. UR districts are
further intended to promote the following objectives:
88-260-01-A. a more efficient and effective relationship among land use activities;
88-260-01-B. preservation and enhancement of natural, cultural and architectural resources
and features;
88-260-01-C. enhancementofredevelopmentareastoaccommodateeffectiveredevelopment;
88-260-01-D. seamless and compatible integration of redevelopment projects into the
development patterns that exist or that are planned to exist within the subject area.
88-260-02 REZONING PROCEDURE; ELIGIBILITY FOR UR
ZONING
88-260-02-A. A preapplication consultation is required in accordance with 88-505-02 prior to
the filing of a zoning map amendment application to District UR.
88-260-02-B. Property may be rezoned to the UR district in accordance with the zoning
map amendment procedures of 88-515, except as modified by the specific provisions of
this article. An application for an urban redevelopment district must be accompanied by a
preliminary development plan. The plan must include information as required by city planning
and development department staff.
88-260-02-C. The UR district may be applied only to property that has been designated as a
blighted area, a conservation area, or an economic development area.
88-260-02-D. Designation of an area as a blighted area, a conservation area, or an economic
development area must follow the provisions of the Land Clearance for Redevelopment Law
(RSMo 99.300), Real Property Tax Increment Allocation Redevelopment (RSMo 99.800), Urban
Redevelopment Corporations Law (RSMo ch. 353) or Planned Industrial Expansion Authority
(RSMo 100.300).
88-260-02-E. Designation as a blighted area, a conservation area, or an economic development
area and approval of a plan for redevelopment should occur simultaneously with the processing
of a zoning map amendment to the UR district and city plan commission review. The city plan
commission must conduct a public hearing on the application for UR zoning and forward its
recommendation to city council.
88-260-02-F. An application for a UR district may not be considered by the city council until
after the statutory agency has recommended the declaration of the area as a blighted area, a
conservation area, or an economic development area and has recommended approval of a plan
for the redevelopment plan of the property.
88-260-03 USE REGULATIONS AND LOT AND BUILDING
STANDARDS
Properties within the UR district are subject to the use regulations and lot and building standards
established at the time of development plan approval by the city council. The use and development
standards established for the subject UR district must be in general conformance with the approved
area plan and be compatible with desirable land use and development patterns in the surrounding
area.
88-260-04 OTHER DEVELOPMENT STANDARDS
Properties within the UR district are subject to the development standards found within the 400
Series of this zoning and development code unless otherwise expressly approved by the city council
at the time of preliminary development plan approval.
ZONING + DEVELOPMENT CODE,
CITY OF KANSAS CITY, MO
7978
44. 88-260-05 DEVELOPMENT PLANS
88-260-05-A. No building permit may be issued for development in the UR district until a final
development plan is approved by the city planning and development director, except that:
1. a building permit may be issued for nonconforming uses and structures without an
approved final development plan; or
2. the owner of any property that is the subject of eminent domain but that has not been
acquired by the condemning authority may continue to use the property for any use
existing immediately preceding establishment of UR district. At the time of request for a
permit, the property owner must file an affidavit with the city planning and development
director stating that the property owner is not in any way affiliated with the condemning
authority and further has no intention of securing any of the benefits provided under the
plan for redevelopment approved pursuant to the declaration of blight.
88-260-05-B. The final development plan must be reviewed for compliance with the preliminary
development plan approved by city council at the time of rezoning to the UR district. If it is
determined that the final development plan does not conform to the requirements of the
preliminary development plan approved by city council at the time of rezoning, the city planning
and development director must notify the developer in writing of the specific deficiencies that
exist. Upon receipt of the notice of noncompliance, the developer has the following options:
1. correct the final development plan to conform to approved preliminary development plan;
2. file a preliminary development plan amendment request pursuant to 88-260-06; or
3. file an appeal of the final development plan review decision in accordance with 88-530-10.
88-260-06 AMENDMENTS TO APPROVED PRELIMINARY
DEVELOPMENT PLANS
88-260-06-A. In the course of carrying out any part of the development plan for a UR
district, the developer may submit a request for an amendment of the preliminary development
plan approved at the time of rezoning to the UR district. Requests to amend a preliminary
development plan must be processed as a zoning map amendment in accordance with 88-
515 except that the city planning and development director is authorized to approve minor
amendments to UR district preliminary development plans in accordance with the administrative
adjustment procedures of 88-570 (see specifically, 88-570-02-H).
88-260-06-B. If any development plan covering all or a portion of a UR district is abandoned,
or if any phase is not completed within the time frame established at the time of rezoning
and preliminary development plan approval, or if the required declaration of blighted area,
conservation area, or economic development area is declared null and void by any court of
competent jurisdiction, the city planning and development director may recommend that the
area be rezoned to its former or other appropriate classification.
ZONING + DEVELOPMENT CODE,
CITY OF KANSAS CITY, MO
8180
46. As the conceptual phase of the project, generative intent provided
the inspiration for the dominant idea behind the design.
Metamorphosisistheprojectconcept.Metamorphosissymbolizesnotonlythetransformation
of the patrons of the Market and of the Immersive Learning Kitchen, but the transformation of the
food products. Just as people's minds, attitudes, and relationships with food change for the better,
so too does the food change from its raw state into a beautiful, nutritious meal.
ScannedbyCamScanner
8584
47. Schematic Design
The Schematic Design Phase involved exploring preliminary design possibilities,
including looking at options for the use of space or use/object relationships.
This also involved active exploration of a range of theoretical and practical
issues. Spatial sequence, spatial hierarchy, visual form, massing, color, circulation,
spatial requirements, lighting strategies, materiality, beauty, and architectural
definition.
07schematic
design
51. Design Development
Design Development involved making a decision based on the outcomes and
decisions made during the schematic design phase and critique of which
decisions should be carried out. This phase emphasized refinement toward
final design, including but not limited to: spatial envelope, material selections,
furniture selections, and lighting decisions. During this phase, the designer
worked through multiple iterations of the design (as evident on the following
pages) in order to discover the best possible solution to the project needs
and goals.
08design
development
56. --
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SITE PLAN
NOT TO SCALE
MARKET ENTRANCE
CM - 1
CM - 2
CM - 3
CM - 4
CM - 5 (I.L.K.)
PAVILION
PARKING
MARKET EXIT
WALNUT STREET
MAIN STREET
EAST THIRD STREET
GRAND BOULEVARD
1
2
3
4
5
6
7
8
9
10
11
12
13
1
4
3
2
5
6
7
8
9
10
11
12
13
7
7
8
8
105104
57. DN
DN
UP
UP
1 2 3 4 5 6 7 8 9 10
11
12
13
OPEN TO BELOW
OPEN TO BELOW
N.I.S.
MAIN ENTRY
RECEPTION
RETAIL
MARKET ENTRY
SELF-SERVE BAR
EDUCATION LOUNGE
SECONDARY/EMERGENCY EXIT
1
2
3
4
5
6
7
GROUND LEVEL
NOT TO SCALE
1
4
3
2
5
6
7
107106
58. UP
UP
DN
UP
1 2 3 4 5 6 7 8 9 10
11
12
13
OPEN TO ABOVE
OPEN TO ABOVE
LOWER LEVEL
NOT TO SCALE
LOUNGE
KITCHEN A
KITCHEN B
KITCHEN C
LIBRARY
FOOD STORAGE
STORAGE
ADMINISTRATION
EMPLOYEE ROOM
MEN’S RESTROOM
WOMEN’S RESTROOM
RESTROOM
CLEAN-UP KITCHEN
1
2
3
4
5
6
7
8
9
10
11
12
13
1
4
3
2 5
6
7
8
9
10
11
12
13
109108
67. LOWER LEVEL FROM SOUTHEAST CORNER
UP
UP
DN
UP
1 2 3 4 5 6 7 8 9 10
11
12
13
OPEN TO ABOVE
OPEN TO ABOVE
127126
68. BEVELED WHITE TILE
BACKSPLASHES
PAINTED CONCRETE
GROUND LEVEL FLOOR
NATURAL ASH
SHELVING + RECEPTION COUNTER
PERFORATED METAL
WALL + RAILING SCREENS
CEILING ELEMENTS
MATERIALS + FINISHES
All materials and finishes were chosen not only for their aesthetic qualities, but for their historical
integrity and application use within the Immersive Learning Kitchen. The overall palette results in a
clean, simple look that allows the physical materials to fade into the background so that the learning
process, community interaction, and food preparation are allowed to become the focus.
Where possible, the original floors were preserved, and when not, the concrete was painted with
a white tile pattern. White beveled tiles are used at all the backsplashes, including the upper level
self-serve bar, all three learning kitchens, and in the prep/clean-up kitchen. Perforated metal screens
act as privacy barriers in place of walls so light and air are still able to pass through spaces, while still
allowing glimpses of what is beyond. The perforated metal is utilized again as inserts on the balcony
and stair railings, and is later mimicked with acoustic fabric ceiling panels on the lower level. Stainless
steel counters in the kitchen areas allow for safe, quick, sanitary clean-up.
On the upper level, comfortable lounge furniture encourages lingering, either before or after a
cooking experience, or perhaps for visitors who are just browsing the Kitchen. This furniture is
arranged in small pod arrangements paired with markerboards and monitors to further enhance the
learning and meal-planning experiences.
129128
09A 09B
09D09C
70. FABRIC COLORS
TABLE OPTIONS
STYLE OPTIONS
TRIM COLORTHREAD COLORWOOD COLOR
OPENEST FEATHER | HAWORTH
NO TABLE RIGHT TABLE LEFT TABLE
SYMMETRICAL 87” RIGHT ASYMMETRICAL 95” LEFT ASYMMETRICAL 95”
133132
09H
09J, 09K
75. LIGHTING SELECTIONS
KOLOROWY-ZYRANDOL
Lighting selections were made based on what would most benefit the users of the space. Ambient
lighting meant to mimic daylighting was used throughout the space, as the most important spaces
are actually located below ground level. Kolorowy-Zyrandol pendants are used above the reception
counter and kitchen islands, and in clusters above dining tables. They are also strung across the
openings in the double-height spaces (similar to image on bottom left).
143142
09Y
09Z
76. THE MODEL
The designer constructed the model from 1/8" Baltic
birch ply cut and engraved on the laser cutter. To
allow viewers to gain better understanding of the
overall design and spatial relationships, all three levels
are detachable from the base.
145144
79. 150
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UNLESS OTHERWISE STATED, ALL ITEMS WERE EITHER TAKEN BY OR PRODUCED BY
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