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Conversion of existing factory to warehouse. Project size 3500 sq.ft. Kosher Supermarket Conversion of existing factory to food market. Design involved store planning as well as architectural design. Space planning and Production of installation drawings for fixtures and millwork.
EXISTING PLANTER
24'-4"
FIS HT
AN K
(SEATING SPACE - B)
1" 17'-1
19'
'-7
"
1'-6"
1'-6"
2'-3"
2'-3" 6
3'-0"
E02
1'-6"
3'-0"
AVE
L DI
STA
NCE
5'-0"
6'-5"
3'-0"
23
-9"
Y TR
SEATING SPACE - B
E01
1'-6"
CATERING ESTABLISHMENT FLOOR AREA = 2,571 SF PROPOSED NUMBER OF PERSONS = 190 PERSONS FLOOR AREA PER PERSON = 2,571 = 13.53 SF PER PERSON 190 TOTAL NUMBER OF PATRONS = 190 PERSONS TOTAL NUMBER OF EMPLOYEES = 9 PERSONS TOTAL NUMBER OF PERSONS = 199 PERSONS
WAITER'S STATION
E03
1'-6"
E04
16'-4 "
6
20'-6"
1'-6"
17 '-
7"
2'-3"
FISH TANK
4'-4" 2 4 2 6 4 2
19' -7"
20'-5"
PRIMARY TRAVEL DISTANCE 2ND LEG = 71'-0" 1'-6" 6
1'-10"
4'-4"
E05
19'-6"
6 4 WC ES&L 3'-0"x6'-8" EXISTING 2-HOUR RATED PARTY (BEARING) WALL TO REMAIN UNDISTURBED
75 cfm
2
'-9 "
20 '-8 "
ARCH 5'-6"x8'-4"
1'-6"
3'-8"
11
4'-4"
SEATING SPACE - A
ES&L
11
12
E07
EXISTING 2-HOUR RATED BEARING WALL TO REMAIN UNDISTURBED
EXISTING 2-HOUR RATED WALLS ES&L 3'-8"x6'-8" 1-1/2 HR FPSC 3'-0"x6'-8" 1-1/2 HR FPSC
'-3
E06
WAITER'S STATION
"
UNISEX HC BATH
COUNTER
6'-11" 4'-8"
ES&L
S10 S09
10 9
3'-0"
3'-9" DN TO CELLAR EXIT CAPACITY (DOOR): 2.0 UNITS OF WIDTH 100 PERSONS 7'-11" EXIT CAPACITY (CORRIDOR): 4.0 UNITS OF WIDTH 320 PERSONS LAV.
S08
8
S06 S05
UP TO 2ND FL.
6 5
2'-0"
SHELF
S07
1'-0" ES&L 3'-0"x6'-8" EXIT CAPACITY (DOORS): 3.0 UNITS OF WIDTH 150 PERSONS
1'-6"
20' -5"
24
1'-6" 3'-0"x6'-8"
RAMP UP 4" 1:12 MAX.
1'-6" DN TO CELLAR
'24 " 10
24'-9"
S04
LOCATION OF CAPACITY SIGN ES&L
3'-0"x6'-8" 3'-0"x6'-8"
3'-0"x6'-8"
VE.
UP 1R