Richmond Food Hall: Senior Thesis

The Richmond Food Hall

Michael K. HackettDepartment of Interior Design

Virginia Commonwealth UniversitySenior Design Thesis

Professor: Heather Drew

THANK YOU

MOMDADJENNYBRANDONHEATHERRABROBROBCHRISTIANACAMDENPETERCHRIS

TABLE OF CONTENTS

Research Summary8

10

12

24

32

44

56

78

80

88

Problem + Goal

Case Studies

Interviews

Precedent Studies

Program

Building Analysis

Concept

Drivers

Design

Currently most college campuses are dishing out problem after problem with food service and heath related issues. “Numerous studies have shown that college students often have poor eating habits. Students tend to eat fewer fruits and vegetables on a daily basis and report high intake of high-fat, high-calorie foods. According to the American College Health Asso-ciation (2006), a 2004 study revealed that only 7.3% of students ate five or more servings of fruits and vegetables daily (Deshpande 2009).

The transition of eating habits is often drastically changed from before col-lege life into student’s first year and could possibly continue throughout a lifetime. Research has shown that the most important factors predicting food selection among adults are: taste, cost, nutrition, convenience, pleasure, and weight control, in that order (Glanz, Basil, Maibach, Goldberg, & Snyder 1998).

Before college life most food consump-tion decisions are pre-decided, but the independence of being able to choose when to eat, and in return when not to eat, can be overwhelming to the new student. Poor eating behavior is not something to be ignored especially in early stages of independent life.

There is a difference in the way men and women are triggered by food among college students, for men (who are usu-ally consuming for meats and protein) hunger and taste, budget, health, friends and media were equally displayed but more women group cues (friends and media) influenced more than half of the students tested, ultimately proving that men and women are intrigued by different factors when consuming foods (Horacek & Betts 1998). Taste, time sufficiency, convenience, and budget influenced students’ eating habits in that order. These influences seem to looked at as more of barriers rather than opportunities.

From personal experience, time, ac-cess, and budget are three major areas where college students are constantly lacking abundance. Stress and low self esteem have also been shown to be outcomes of unhealthy food intake behavior. Meal plans have been shown to ultimately guide students into healthier options if the school has set that goal. Fortunately, Virginia Commonwealth University is using a meal plan designed around blocks for all students.

It is in agreeance amongst almost all sources that unhealthy prevention for newly independent college students is needed. And what a better place that for one of the Foodie capitols in the world to take advantage of that.

Senior Design Project - Spring 2015

8

In the past Richmond, Virginia is most commonly known for its historical context with the Civil War, being the Capital of the Confederacy. With it’s major war generals in large bronze statues lining Monument Avenue, and Hollywood Cemetery which holds many passed soldiers of the war, The city holds pride in it’s heritage. But lately, Richmond has seemed to be gaining a new recognition, food.

The city is home to +200,000 residents with over a million in the surrounding areas, the city has become a “hotbed of entrepreneurial success” while also host-ing 6 Fortune 500 companies and 3 universities (Andrews). With a boiling creative community and a driving food fanatic scene (food-world first adopters), Richmond has made it’s way to being named one of “8 Under-the-Radar Foodie Cities” on the globe by U.S. News & Travel, competing with areas like Bologna, Italy and Hong Kong.With well-renowned chefs like

Peter Chang and Ed Vasaio, the competition is hot but only growing with lovely restaurants like Pasture, on Grace and 5th street, or like the newly renovated Jewish Diner, Pearly’s, just down the street. From artisan burger joints to neighborhood restaurants serving Afghani, Asian-fusion and Pan-African cuisines to all-American farm-to-table establishments that are as original—and as good—as anything in New York or downtown L.A.,” (Andrews).

No matter what kind of foodie fix you might be craving for, you can find it in this city.“I use as many local ingre-dients I can get my hands on” says Walter Bundy, executive chef at Le-maire in the historic Jefferson Hotel. “Virginia is a terrific place for food,” says Bundy. “We embrace what’s around us, and we have so much at our fingertips” (Andrews). The mixture of entrepreneurial food

services and fresh and local resources is one to go hand in hand. It becomes almost impossible to read anything about this city without hearing a mention of it’s budding creativity and contemporary twists on down home cooking. Nearly any travel magazine will tell you to visit The Roosevelt, Dutch & Co. and Rappahannock or any given restaurant for that matter for the best and most tasteful Richmond experience.

Michael K. Hackett

9

“WHEN I THINK ABOUT CITIES, I THINK ABOUT PEOPLE. CITIES ARE FUNDAMENTALLY ABOUT PEOPLE.AND WHERE PEOPLE GO AND WHERE PEOPLE MEET ARE AT THE CORE OF WHAT MAKES A CITY WORK.”

-AMANDA BURDEN

10


Currently the local market platform has “hit a wall.” Many know that it is healthier to eat organic rather than processed food but do not consider it part of their lifestyle. There are the early adopters of the local movement who consider it part of their lives but not much progress has been seen from the markets who supply them. Access, knowledge and the community engagement are the most beneficial tasks to take on in order to reach the next level of the local move-ment. VCU is a college campus located in the heart of Richmond that consists of over 30,000 young and diverse students. Lack of knowledge to live a healthy lifestlye, both internally and within the community is important. The students, due to cost constraints and convenience, are often forced to consume processed food that has traveled hundreds, some-times thousands of miles away, at VCU’s two main dining halls. The student body is craving for new options.

The campus of VCU is also conveniently placed the middle of one of the most nationally recognized food enriched cities. According to Huffington Post, Richmond is on the rise of being a global food lover’s destination. Considering VCU’s major presence in the city, they seem to have an unsatisfying relationship with the culture that surrounds it. How do we create an atmosphere that is positively effecting our local economy and students’ lifestyles? I believe it’s by mixing the student life and local culture into one. The Cary Street Gym will allow students to have immediate access to a market filled with all of Richmond’s finest vendors, giving students a taste of what supporting your community feels like.

To create a food hall that asks the audience to rethink the grocery experience by connecting directly with the producers of the goods for sale.

problem goal

11

Michael K. Hackett

CASE STUDIES

12


Mercato Centrale1

2

3

4

Florence, Italy

Hamilton Farmers’ MarketOntario, Canada

CookBook L.A.Los Angeles, California. USA

Markthal RotterdamRotterdam, Netherlands

13

Michael K. Hackett

The Cary Street Gym bares a resemblence to the San Lorenzo Market, or Mercato Centrale as the Florentine people will call it. Located in a towering cast-iron building dating from 1874, Mercato Centrale’s entrances are often obscured by the stalls of the San Lorenzo market that line the streets outside.

On the lowest floor, a market with seemingly endless amounts of fresh fish, produce, meats and cheeses from locals. Every stall is filled with a friendly man or woman looking to let you experience their own style of Tuscan cuisine.

On the second floor there is a food court style dining area. Along the perimeter are vendors where you can sit down and have a glass of wine, have a fresh pizza cooked in a brick oven, or have pasta made right in front of you’re eyes. There is a bar and cafe station and even places where cooking classes may be held.

Mercato Centrale will relate to the Food Hall in that it is a place that captures two different styles in one. The very localized and fresh aspect of italian food with a modern take of dining and cu-linary education. What the Food Hall will do is merge the market style and local ambition with the physical health of the already present gym.

14


MERCATO CENTRALEFLORENCE, ITALY

15

Michael K. Hackett

The Hamilton Farmers’ Market is set in an area much like the Cary Street Gym. Urban setting with a major traffic artery (Cary St. for Richmond) carrying directly through it. What is special about this market is that it combines two generally different sects, a market and a public library all housed in one building. The Hamilton Market will help make decisions about how to pair the current gym with the soon to be food hall. The purpose of this renovation was to create and promote two important public programs in Ontario.

The Hamilton Market consists of community gathering space, local produce as well as things from over 70 local vendors, a com-munity kitchen and fresh food prepared on site.

The Market also hosts events related to the space. Cooking workshops and demonstrations, some that are meant specifically for kids and adults.

This space is very relatable to the Food Hall because of it’s program. Because the space is located on a major traffic artery like the Cary Street Gym. It also hosts vendors as well as local produce. Understanding the layout of this space is the most important aspects. Combining two different spaces and making them work as one, in a city with many diverse people.

16


HAMILTON FARMERS’ MARKETONTARIO, CANADA

17

Michael K. Hackett

The CookBook in Los Angeles is a great example of the bare minumum needs for grocery shop-ping. This is the kind of store when you walk out, it’s impossible to not eat healthy. There is no stocking of candy bars or sodas or “impulse buys.” It is truly a great example how grocery can be in-your-face positively.

What the Food Hall can learn from the CookBook, even though there is a massive differnce in size, is that the Food Hall will create a place access to all the best local vendors with no filler. It will really just be a hub of Richmond locals so that when you leave you have had all the knowledge and access desired.

18


COOKBOOK L.A.LOS ANGELES, CALIFORNIA

19

Michael K. Hackett

70 meters wide and 40 meters tall) is relatable to the amount of space available in the Cary Street Gym. The Market was originally designed to be an open air market but because of strict European open air sale codes it had to be enclosed. “A highly public, open building with good accessibility” was eeded for this building succeed unlike other South European markets which have come off as cold and introverted.

Markthal Rotterdam was recently built by MVRDV architects in The Netherlands. It consists of a major market including vendors, apart-ments above and a full size parking deck underground. An interesting concept Markthal focuses on is its proximity to its surroundings. It is in a historical location as well as incorporating the market aisles with the traffic coming in and out of the building. This action gives a strong contribution to the urban economy. Markthal strives to create coherence and connections in the neighborhood much like the Richmond Food Hall aims to. The space in this market (the current volume of the arch emerged 120 meters long,

20


MARKTHAL ROTTERDAMROTTERDAM, NETHERLANDS

21

Michael K. Hackett

“VIRGINIA IS A TERRIFIC PLACE FOR FOOD.”-WALTER BUNDY

20


21

Michael K. Hackett

INTERVIEWS

24


HUNTER1

2

Harvest Grocery + Supply

JONAlchemy Coffee

25

Michael K. Hackett

HunterHarvest Grocery + Supply

26


Hunter is Graduate of Hampden Sydney College and has past is experience in the financial industry. He opened Har-vest Grocery + Supply in January of 2014. He says it’s hard but fun business.

MH: How does the process work to obtain organic and local food?H: ...It’s a love/hate relationship, without places like mine there’s really no outlet for [farmers’] food, but they want to be farmers. They don’t want to be sales-people and merchandisers and mar-keters. They just want to grow food... and also farmers markets are even worse than a Walmart or something in terms of environmental impact ‘cause you have all the farmers driving... the customers driving... it’s just a bad model...MH: Well what do you think the solution to that is then?H: Charlottesville has a local food hub that will buy a farmer’s crop outright, not a couple pounds at a time. They worry about the distribution.MH: Do you think that there’s more customers who want “locally grown food” rather than farmers wanting to grow for that same reason?H: No... When I talk to farmers they feel like there is not a consum-er demand for their product, especially at the price that a lot of it is. And this is something that the local food movement has kind of hit a brick wall. You’ve got the early adopters... now moving out to people’s actual day to day lives is the next challenge.In terms of retail experience though... it’s very different in terms of, how do you make a grocery like this work, the knowledge is essentially lost with all the super centers now. You barely make any money because this stuff is very low margin. For a store this size we’re asking to part of people’s weekly routine, obviously no one does 5 days of grocery shopping here...MH: Are local vendors a little bit more on board with supplying you guys?H: Oh yeah! All the local vendors are super into it... One really nice thing about is Richmond is the local business environment is very collaborative and looking to grow...

the Farmer’s are very friendly to sell to me as well but the farmer’s market setup is little more love/hate. They depend on it for their sustenance but, God it’s a pain in the ass. I will say this. You have to have prepared foods. So I’m trying to think of how it could work in a gym environment where people could be picking stuff up after they work out.... that’s one of the things that I’ve always thought could really help local food is just having it in front of people’s faces more.MH: You mentioned these “early adopters” and it seems like what I want to do is go to the next level...H: Where you are accessing the people who might not come to a store like this, but if it’s something that is on their point A to point B path, they might be more open to it... the argument is always is that it’s better for the environment, better for your local economy but the message needs change that this tomato is better, like it’s just a better quality tomato.MH: Would you ever consider expanding?H:...I would love to have a butchery.... like a full butchery that did food service but I think for that to do well it really needs its own space.H: Theres a degree of grocery that is public service, you have to be open.. you can’t run this business with people wondering if you’re open or not.MH: When you started did you have someone design it.H: Well, I designed it but it has changed a lot.... Grocery is the most hard core retail in terms of merchandising, you have to maintain the illusion of abundance at all times.... No one will take the last orange, no one will even take the last three oranges.H: Also VCU, it’s college kids, we don’t really bend over backwards to appeal to students because they’re looking for frozen entrées and stuff I really don’t want to sell...

27

Michael K. Hackett

John has been working for Alchemy for around two years and is one of the companies most experienced employees and now manages the Alchemy trailer on campus.

MH: What are your biggest competitors?J: We advertise and market ourselves as having exceptional coffee and also the bare bones of coffee. Locally, Lamplighter is out biggest specialty competitor but from a commercial standpoint, Starbucks will always take the cake in that regard because of there accessibility... But as far as local specialty coffee it’s a function of where people live and whats closest to them. MH: But Alchemy is not necessarily looking to compete with the same market as Starbucks, right?J: Yeah, we’re not necessarily trying to hit every corner of Rich-mond, we’d like to, but we’re just trying to hit VCU. That’s where we are at now, we’ve got campus covered...MH: Do you think you’re biggest audience is students?J: Yeah... and I would imagine that a lot of that decision came from trial and error. Because we were set up downtown initially and a lot of those people are getting into work around 8-9am and they’ve already had they’re coffee at home or have gone to Starbucks or 7/11... but that didn’t really pan out for [alchemy] because we didn’t have as much volume on the sidewalk as someone might ex-pect like in a bigger city. Being so corporate downtown, we worked our way back here and realized that VCU was going to be the place that was a proving ground. If it could work here (VCU), in theory,... then it could work in the city. I think it was a big experiment in marketing.MH: So if Alchemy were to expand where do you think it would be?J: I really don’t know because there are many option because Richmond is the type of city where you have these certain parts of town that are populated by relatively different demographics, you know, if I go down to the bottom, I have a different demographic of people than the West End, But it’s all a function of what they have close to them rather than what [we] can bring to them.

28


JonAlchemy Coffee

29

Michael K. Hackett

HE WHO HAS HEALTH HAS HOPE, HE WHO HAS HOPE HAS EVERYTHING-ARABIC PROVERB

30


31

Michael K. Hackett

PRECEDENT STUDIES

32


KROGER 1

2

3

4

W. Cary Street. Richmond, VA

ELLWOOD THOMPSON’SN. Thompson Street. Richmond, VA

SOUTH OF THE JAMESNew Kent + 42nd. Richmond, VA

UNION MARKETJefferson Avenue. Richmond, VA

33

Michael K. Hackett

Aisle Layout20+ aisles of packaged goods

and about 6 feet in width each. Some aisles are double the size with booths down the center

(mostly for non-food items)

InventoryBakery

ProduceMeat & Fish

ProduceWine & Beer

DairyLunch Meat

Frozen FoodsFlower Shop

PharmacyDeli

Cooking Supplies

Circulatory2 Major Entrances/Exits

~7 Exits in totalAvailable Seating

10 full service checkout stations8 Self Checkout stations

Notes Atrium and 2 docks for carts.

Entire backside is full of loading docks allowing multiple semis

Deli consists of--“Chef of the Run”

-“Fesh Sushi”-“Soup Bar”

-“Murray’s”-CheeseSeasonal Sales Outdoors

34


KROGER GROCERYW. CARY STREET. RICHMOND, VA

35

Michael K. Hackett

Aisle Layout15+ aisles of packaged goods and

about 6 feet in width each.

InventoryProduce

Nuts/OatsBeans/Rice

Seeds/CandyCoffee/Tea

Meat/SeafoodCold & Hot Bar

Bath/BodyVitamins


~5 Exits in total Available Indoor/ Outdoor Seating Community Room Tea Bar Customer Service and Nourishment Consultant 4 full service checkout stations

NotesAtrium

Seasonal Sales Outdoors Information on where all inventory is produced Information on health Nourishment center allows for personal connection

36


ELLWOOD THOMPSON’SN. THOMPSON STREET. RICHMOND, VA

37

Michael K. Hackett

Aisle Layout1 major aisle with vendor tents on either side

Inventory Produce

RVA GearHandmade Crafts

Food TrucksPeanut Butter

Nuts much more

CirculatoryOutdoors

1 Major Entrance/ExitParking

Notes Ample Parking

Most of the vendors are FarmersProduce Vendors

~575 sq ft

Crafts(and other) Vendors~255 sq ft

20 foot wide walking spaceArea in whole

~120,000 sq ft

Number of vendor tents43

Food Trucks5

38


SOUTH OF THE JAMESFARMERS’ MARKET

NEW KENT AVENUE + W. 42ND STREET. RICHMOND, VA

39

Michael K. Hackett

Aisle LayoutNo isles just different baskets/stands/shelves

for different foods and drinks

InventoryProduce

Nuts/OatsBeans/Rice

Seeds/CandyCoffee/Tea

Meat SeafoodCold & Hot Bar

Bath/BodyVitamins


3 Exits in totalAvailable Indoor/Outdoor Seating

Coffee/Tea BarBar with 5 local beers on tap

Kitchen1 full service checkout station

Notes~20,000 sq ft

Patio for outdoor seating 9, 4 top tables

Cooking classEating area6, 4 top tables

Kitchen/seating/bar/storage2,000 sq ft

40


UNION MARKETJEFFERSON AVENUE. RICHMOND VA

41

Michael K. Hackett

“WHEN I START, MY FIRST IDEA FOR A BUILDING IS MATERIAL. IT’S NOT ABOUT PAPER, ITS NOT ABOUT FORMS. IT’S ABOUT SPACE AND MATERIAL.”-PETER ZUMTHOR

42


43

Michael K. Hackett

PROGRAM

44


OVERALL ADJACENCY 1

2

3

4

MARKET

KITCHEN

ORDERING / DINING

5 COMMUNITY

45

Michael K. Hackett

High Adjacency Medium Adjacency Low Adjacency

46


Adjacent Nearby Not Adjacent Not Relatable

47

Michael K. Hackett

48


MARKET

User: Audience

Activity: Shopping

Necessary FurnishingsAisle - Average 5 ft width

Aisle Partitions - Average 3 ft widthCold Storage Units

Shelving(as needed)

Necessary ElementsProduce - 600 sq ft

Dairy - 40 sq ftDry Goods - 1500 sq feet

Meats - 120 sq feetFrozen Goods - 380 sq feet

Beer/Wine - 64 sq ftDeli & Bakery - 510 sq feet

Butchery- 400 sq feetCash Out - 72 sq feet

Circulation

3,686 square feet

49

Michael K. Hackett

50


KITCHEN1,150 square feet/unit

PREPUser: Employees

Activity: Preparing Meals and Ingredients

User: Employees

Activity: Cooking for Audience

Necessary ElementsPrep Room - 120 sq feet

Cold Storage - 100 sq feetDry Storage - 100 sq feet

Server Station - 130 sq feet

Necessary ElementsKitchen - 700 sq feet

Temporary Storage - 10 sq feetDry Storage - 10 sq feet

Cooking Material - 150 sq feetLine - 150 sq feet

Necessary FurnishingsShelving(2)

Counter TopCutting Board(s)

Sink(s)Soda Machine(s)

Dry Storage Unit(s)

Necessary FurnishingsOverhead Exaust

Range(s)Grill(s)

Oven(s)Microwave Oven

Food WindowKitchen Line

Cutting Boards

KITCHEN

51

Michael K. Hackett

52


ORDER/DINE1.958 square feet/unit

DININGUser: Employee/Audience

Activity: Seating/Eating

User: Employee/Audience

Activity: Ordering Food

Necessary ElementsFixed Seating - 1100 sq feet

Flexible Seating - 800 sq feetWaste Area - 18 sq feet

Restroom - 40 sq feet per unitCirculation

Necessary ElementsCash out - 76 sq feet

Drink Machine - 15 sq feetLine - 50 sq feet

Circulation

Necessary FurnishingsTable(s)Chair(s)Stool(s)

Trash Can(s)Toilet(s)Sink(s)

Necessary FurnishingsRegister(s)

Cold Storage Units(s)Shelving

ORDER

53

Michael K. Hackett

54


COMMUNITY2,535 square feet

GATHERING

User: Audience

Activity: N/A

Necessary ElementsAtrium - 200 sq feet

Community Gathering - 1200 sq ftCommunity Kitchen - 800 sq ft

INFORMATIONUser: Employees/Audience

Activity: Providing audience with information

Necessary ElementsSpace - 300 sq ftCounter - 35 sq ft

Circulation

Necessary FurnishingsComputer

ShelvingBrochures

Seating

Necessary FurnishingsCounters(s)

Chair(s)Stool(s)

Trash Can(s)Sink(s)

Oven(s)

55

Michael K. Hackett

BUILDING ANALYSIS

56


HISTORY 1

2

3

4

EXISTING STRUCTURE

SUN STUDY

SITE ANALYSIS

57

Michael K. Hackett

The building known as the Cary Street Gym, has housed much more than just a gym. Originally built as a public market, the building has been used as an audi-torium, warehouse, and today used as a world class fitness facility. All of this started with the opening of the Third Street Market in 1891.

Mentioned earlier, the Cary Street Gym bares a resemblance to Mercato Cen-trale in Florence, Italy mainly for based upon the exposed steel framing and ga-bled roofs. This building also resembles French and Italian Department Stores and markets. In the 1906 the city ren-ovated the Third Street Market into the City Auditorium “having never realized its potential as a market.” The City au-ditorium was a venue for civic presenta-tions, political debates and hosted acts such a John Phillip Sousa, Will Rogers, and William M. Sunday.

Virginia Commonwealth University bought the building in 1978 and cre-ated the Cary Street Gym, a well re-nowned fitness facility that holds a rock wall, 2 indoor heated pools, 4 court gym and the list continues (VCU Recsports, 2010).

The Cary Street Gym will work for the Food Hall of Richmond because of its important history and prior use as a market and its current use as a health and activity center. Multiple floors with open to below spaces allow for separate of space and the open space will be in-teresting to work with.

58


59

Michael K. Hackett

N

FLOOR PLAN-LEVEL 2

60


PROPOSED SPACEFLOOR PLAN-LEVEL 2

61

Michael K. Hackett

EAST EXTERIOR ELEVATION

0 6 18 20

62


NORTH EXTERIOR ELEVATION

0 6 18 20

Food Hall GymTransition

63

Michael K. Hackett

Morning, Noon + Evening SunlightSUNLIGHT STUDY

64


Winter + Summer Sunlight SUNLIGHT STUDY

65

Michael K. Hackett

The Fan

Sydney

Monroe Park

RFH

66


RICHMOND DISTRICTS

Jackson Ward

Captial Square

67

Michael K. Hackett

Virginia Commonwealth University

RFH

68


VIRGINIA COMMONWEALTH UNIVERSITYPROXIMITY

69

Michael K. Hackett

RFH

CARY STREET

HAR

RIS

ON

STR

EET

CH

ER

RY S

TRE

ET

LIND

EN

STR

EE

T

70


SURROUNDING AREARFH

71

Michael K. Hackett

RFH

1

43

2

72


SURROUNDING MARKETS

5

43

1

5

4

3

2

ELLWOOD THOMPSON

SOUTH OF THE JAMES

RICHMOND FARMER’S MARKET

BYRD HOUSE MARKET

FAMILY FARM

73

Michael K. Hackett

CARY STREET GYM

74


AREA CIRCULATION

CARY STREET GYMCar Traffic

Foot Traffic

BikeTraffic

75

Michael K. Hackett

CONCEPT

78


HEALTH helTHnoun

the state of being free from illness or injury.

synonyms: well-being, healthiness, fitness, good condition, good shape, fine fettle; strength, vigor, wellness

79

Michael K. Hackett

DRIVERS

80


INTENT

INTERPRET

INTERACT

MINDFUL

EDUCATION

COMMUNITY

81

Michael K. Hackett

82

Michael K. Hackett Senior Design Project - Spring 2015

INTENTCreating a space free of

distractions, allowing the user to become aware of the options presented

83


84


INTERPRETPresenting all information needed to allow

the user to become confident in generating a healthy lifestyle

85


86


INTERACTGenerating intentful and

educational spaces by creative a place focused around community

87


DESIGN

88


FLOOR PLAN1

SECTIONS2

RENDERINGS

3 CUSTOMS

4

MATERIALS5

89

Michael K. Hackett

0 5 10 20

A

B

C

D E

FG

A

A C

C

DE

EE

F

F

G

KJ

I

H

L M

N

90


FLOORPLANA. RestaurantB. Fixed SeatingC. Private SeatingD. GroceryE. Fresh MarketF. InformationG. Private Info.

H. Wash RoomI. Community KitchenJ. BakeryK. SeafoodL. ButcheryM. AdministrationN. Storage

91

Michael K. Hackett

SOUTH SECTION0 5 10 20

92


NORTH SECTION0 5 10 20

93

Michael K. Hackett

FIXED SEATINGMEZZANINE

94


95

Michael K. Hackett

FIXED SEATINGRESTAURANT

96


97

Michael K. Hackett

FOOD BINSGROCERY

98


99

Michael K. Hackett

COLD + WET FOOD STORAGEGROCERY

100


101

Michael K. Hackett

102

SECTION PERSPECTIVEEAST

103

104


Perspective 1: Watercolor, Ink + Photoshop

View of Fresh Market, Grocery Area, Frozen Food + Ceiling Installation

105

Michael K. Hackett

106



View of Community Seating + Counter Service Restaurant Area

107

Michael K. Hackett

108



View of Mezzanine, Frozen Food + Ceiling Installation

109

Michael K. Hackett

110



View of Mezzanine, Fresh Market, Grocery, Community Kitchen +

Private Information Space

111

Michael K. Hackett

FURNITURE, FIXTURES + EQUIPMENT

112


FURNITURE1

FLOORING2

MATERIALS

3 LIGHTING

4

113

Michael K. Hackett

114


FURNITURE

115

Michael K. Hackett

French Industrial Modern Bar StoolBaxtonLocation: Fresh Market and Bar SeatingColor: Gun MetalItem #: BSM-94115-30-Gun Metal PSTLFeatures:-Black plastic non-marking feet-Powder-coated steel in mottled metallic gunmetal-Stackable-Fully assembled-Wet cloth cleaning-Matching dining set available

DeJa-Vu StoolHerman MillerLocation: Community Kitchen and Bar SeatingColor: SilverDesigner: Naoto FukasawaSize: Height 26-30 in. Width 16 in.Features:-Highly polished Cast extruded alluminum-Exhibited in “Super Normal” Exhibit Tokyo 2006-Contains no PVC-2 Year Warrenty

ILLY Lounge ChairNUBE ItaliaLocation: Flexible Lounge AreaColor: KiwiDesigner: Carl ColomboSize: Height 68 in. Width 62in. Length 60 in.Features:-Inner steel frame- Covered with polyurethane cold foam-Bright or brushed chromium plated legs

116


Bumber ChairHerman MillerLocation: Flexible Lounge AreaColor: Black and CreamDesigner: Ward BennetFeatures:-Originally produced in 1966-12 Year Warranty-Robust textile and fabric options

Link tableNUBE ItaliaLocation: Community Lounge SeatingColor: Silver/WhiteDesigner: Ricardo Bello DiazSize: Height 26in. Width 100 in.Features:-Chrome plated, burnished or painted metal frame-Wooden, finish veneer, or laquered, or colored glass top

Wire Frame OttomanHerman MillerLocation: Community Lounge AreaColor: BlackDesigner: Same Hect & Kim CollinSize: Height 68 in. Width 62in. Length 60 in.Features:-Orginally produced 2012-5 year warranty-Suspension technology

117

Michael K. Hackett

118


FLOORING

119

Michael K. Hackett

Maple Wood, Clear FinishedSurface Architectural SupplyLocation: Community Kitchen, Flexible Seating Area, & MezzanineColor: Clear FinishMaintenance:-Wet Mop Wash

Soft StaticFlorLocation: Administration OfficesColor: FrostSize: 19.7” x 19.7” per tileInstallation: AdhesiveMaintenance:-Vaccuum

Made You LookFlorLocation: Flexible Seating Area and Community SeatingColor: KiwiSize: 19.7” x 19.7” per tileInstallation: AdhesiveMaintenance:-Vaccuum

120


Concrete, StainedLocation: Market and Major foot traffic AreasColor: Olive StainInstallation: Typical, StainMaintenance:-Wet Mop Wash-Dry Sweep-Polish

TerrenaBest TileLocation: Wash RoomsColor/Finish: MatteInstallation: 12” x 24” TileMaintenance:-Wet Mop Wash-Dry Sweep

121

Michael K. Hackett

122


LIGHTING

123

Michael K. Hackett

Mekanic PendantLBL LightingLocation: Low ceiling market areaColor: Rubberized Black/CopperSize: Width 5.2” Height 14.2”Specs:-6’ of field-cuttable black cloth cord. -Includes (1) 8 watt 640 Lumen-80 CRI 3000k LED Module-Low voltage and electronic dimmer

Chroma Z15 Track SpotBRUCKLocation: MarketLens: Diffused Solite Lens Specs:-120Vac input, 50/60Hz-12.7W, 12.8VA-Lumens: 1000lm. and 700 lm.-CCT: 2700K, 3000K, 3500K, 4000K-CRI: 82 and 97-Dimming capability-SDCM: 2x, 1y, 2 step MacAdam Ellipse-DUV +/- .001-MAX +/- 50 Kelvin

LEU_NWLEDLU2LeucosLocation: Ceiling structure and elevatorSize: 15 3/8” x 10” per lightSpecs:-3000K LED-Voltage: 120 Volts, 277 Volts-Driver: Dimmable electronic-Thermal Protector: TC 70C No 021-OD Cut: 3 5/8”

110


MT-LED418WAC LIGHTINGLocation: CeilingSize: 21 7/8” x 6 3/4” Specs:-Load: MAX 4 x 11-4x6LED lamps (included-Color Temp: 3000K 4500K-CRI: 80 75-IC Rated

B.LUXGlodeLightingLocation: Fixed seating areaColor: Satin BlackSize: 63” x 4.75”Specs:See Sheets

MALKA PendantLBL LightingLocation: Private Booth AreaColor: BlackSize: 13.2” x 15”Specs:- Rubberized Black includes 6’ buttable black cloth cord-Incandescent includes (1) E26 medium base 53 watt a19-Dimmable

125

Michael K. Hackett

126


MATERIALS

127

Michael K. Hackett

Bonded Series B-TCCTPaneliteLocation: Fresh MarketColor: Tubular Clear - Transparent

Formica Solid ElementsARCTICLocation: Restaurant tables and countertopsColor: Pure White

Pastis Brique MosaicWalker Zanger - TuileriesLocation: Rest RoomsColor: Pastis

128


Duck CanvasJoAnnLocation: Fixed and Community SeatingColor: BlackApplied: Upholstery

Duck CanvasJoAnnLocation: Community SeatingColor: AvacadoApplied: Upholstery

129

Michael K. Hackett

1

3

2

4

5

[Untitled Photograph of Mercato Centrale] Retrieved Oct. 8, 2014 from: http://www.informacibo.it/Sommario/Eventi-e-Manifestazioni/il-mercato-centrale-firenze-in-un-nuovo-centro-dedicato-allag-

[Untitled Photograph of Hamilton Farmer’s Market] Retrieved Oct. 8, 2014 from: www.archdaily.com

[Untitled Photograph of Cookbook LA] Retrieved Oct. 21, 2014 from: http://rifferaff.typepad.com/make_it/2011/02/cookbook-la.html

[Untitled Photograph of Hunter Hopcroft ] Retrieved November 9, 2014 from: http://www.richmondbizsense.com/2013/11/05/grocery-store-set-to-plant-itself-in-the-fan/

Nico Saieh [Photogrpaher].[Untitled Photograph of Martkhal Rotterdam] Retrieved November 30, 2014 from: www.archdaily.com

5 [Untitled Photograph of Third Market] Retrieved November 9, 2014 from: http://urbanscalerichmondvirginia.blogspot.com/2012/12/richmonds-second-and-third-markets.html

images

Andrews, Coleman. (2014, August 18). Richmond: America’s Next Great Food City. Departures. Retrieved from: http://www.departures.com/travel/black-book/richmond-next-great-american-food-city

Burden, Amanda. (TED). (2014). How Public spaces make cities work. [Recorded Speech]. USA: Ted2014

Cabrera, Limarie. (2014, September 9). 8 Under-The-Radar Foodie Cities in the World. Huffington Post. Retreived from: http://www.huffingtonpost.com/us-news-travel/8-under-the-radar-foodie_b_5781098.html?&ncid=tweetlnkushpmg00000040

Craig, Dana. Peifer, Kerry. (2013, December 26). Richmond Dining Scene Attracts National Attention. Richmond Times Dispatch. Retrieved from: http://www.timesdispatch.com/entertainment-life/food-dining/richmond-dining-scene-attracts-national-attention/article_adcafc75-9cb6-5684-9690-c3d923bd9c22.html

Deshpande, . Basil, Michael, Basil, Debra. (2009). Factors Influencing Healthy Eating Habits Among College Students: An Application of the Health Belief Model. Health Marketing Quarterly. 26(2):145-146. Retrieved from: http://www.umuc.edu/library/libhow/apa_examples.cfm#articles

Haberman, Phd, CHES. Luffy, MS, RD, LDN. Weighing in College Students’ Diet and Excersize Behaviors. Journal of MAerican College Health. 46(4):189-191. Retrieved from: http://www.tandfonline.com/doi/abs/10.1080/07448489809595610#.VIOLW77nv0w

Racette, Phd. Deusinger, Pt, Phd. Strube, Phd. Highstein, Rh, Phd. Deusigner Pt, Phd. (2005). Weight Changes, Excersize, And Dietary Patterns During Freshman and Sophomore Years of College. Journal of American College Health. 53(6): 245-251. Retrieved from: http://www.tandfonline.com/doi/abs/10.3200/JACH.53.6.245-251#.VIOJjr7nv0w

Rahm, Jason. (2006). Commercial Kitchen Layout: Storage and Shelving. FSW.Retrieved from: http://www.foodservicewarehouse.com/education/how-to-start-a-restaurant/commercial-kitchen-layout-storage-and-shelving/c28392.aspx

Peifer, Kerry. (2014, September 10). Richmond One of ‘8 Under-The-Radar Foodie Cities’ In the World. Richmond.comRetrieved from: http://www.richmond.com/food-drink/dish/article_65a140a2-38ed-11e4-8203-001a4bcf6878.html

Unknown. (2014). Markthol Rotterdam / MVRDV. ArchDaily.Retrieved from: http://www.archdaily.com/553933/markthal-rotterdam-mvrdv/

Unknown. (2014). Quality Standard & A Place to Relax. Mercale Centrale.Retrieved from: http://www.mercatocentrale.it/en/mercato-centrale-firenze/

Unknown. (2010). The Hamilton Farmers’ Market and Central Public Library / RDH Architects with David Premi Architects. ArchDaily.Retrieved from: http://www.archdaily.com/156016/the-hamilton-farmers’-market-and-central-public-library-rdh-architects-with-david-premi-architects/

Unknown. (2010, October 4). The Cary Street Gym: A Brief History. VCU Recreational Sports.Retrieved from: http://vcurecsports.wordpress.com/2010/10/04/the-cary-street-gym-a-brief-history/

sources

Documents

Richmond Food Hall: Senior Thesis