Event:2018/05/16 Basement Kitchen Meeting

Kitchen Meeting - 5/16/18 - 6-7pm

attendees

• Alvaro (mapu.studios@gmail.com), Robb, Joe, Toan, Phil, Jenny

notes: Meeting with architect Alvaro 6pm May 16th Omni basement

• Examining plans for the kitchen that have already been drawn.
• Should we keep the existing stove..it is a bit rusty..Joe mentioned that there is a problem

with the gas valves that is too difficult to fix. Identify where the gas is coming from..the power, etc. (part of floor plan). Rob mentioned about “fixing windows to let in more light....for meetings and classes that are held in the basement... What will be done with the existing pantry...it will be important that as much of the space is put to use in the course of rebuilding the kitchen.

• “Don’t have corners that become useless”....discussions have taken place about installing

an elevator..the difficulty of moving things up and down the stairs has been a drawback of the existing kitchen. Using an angle in the design..for the purpose of having as much space to use in the kitchen and allowing more room for the rest of basement. “Need better storage systems” ..it’s always been a problem at the Omni.

• Starting from a shell (for the permits) ...then the plans for the equipment and machinery can

be put into place. Joe said “the sinks should stay where they are ...because their close to the drains”. The drain on the existing sink needs to be moved down to be level with the floor. Next we will have a meeting to decide “how we will distribute everything around”. Will get quotes from contractors ...electrical gas lines. Rob mentioned that Gerald is currently licensed as an electrical contractor. It is important to have the plans ready ....makes a better impression for additional fundraising.

architectural plans

• alvaro: will provide a set of drawings that show walls, other sheets for electrical / plumbing
  • send a floorplan to any of the companies that make kitchens, and get a proposal through them. ask for a quote from as many as we can find. they have templates and can set up the kitchen.
    • then, grab the list of all the equipment they put in there, then circulate that around the market (eg wholesale restaurant suppliers) and try to find them used
• robb: thinking big bay windows along the new wall, then it both lets light into the basement and can showcase eg cooking classes, etc
  • alvaro: best way to do it with a kitchen company is to commit to a specifc shape
    • alvaro: i'd suggest cutting out the angles, straight out from the first door over to the spaz speakers (leave 4' for evacuation route)

equipment / layout / areas

• don't need a licensed architect, but i'd recommend licensed contractors
  • will lay out the space, then you have a meeting re: areas within the space eg; baking, walkin, classroom. then we send that plan to kitchen companies for quotes
• identify where we need water / power / etc
• once you have this basic layout, send out to different groups and ask them what areas they'd use, where they'd like that to be, and equipment needs

action items

• ping niki re: caterer contacts (jenny)
• run plans by bill (fnb) who has a degree in industrial cooking
• decide on layout (all)
• send out to fnb, phat beets, cafe, ccl, baam, etc asking their needs on areas and equipment
• review cut sheets (all)