HomeMy WebLinkAbout1988 04-06 EBFAMEMORANDUM
TO: Gerald G. Splinter, City Manager
' FROM: Brad Hoffman, EDA Coordinator's
DATE: April 6, 1988
SUBJECT: Earle Brown Farm Development Project Schedule
Attached is a development project schedule for the Earle Brown
Farm. At the present time, we are approximately two (2) weeks
behind schedule, although it is anticipated that time can be made
up during the design and construction document portions of the
schedule. You will note that completion for the project is
December 1989.
The project is currently near the end of the schematic design
phases. During this phase, the architect armed with our program
(building uses) develops building locations and a general site
plan. Two (2) major problems have developed during this phase;
parking and kitchen design for the banquet/bed and breakfast and
restaurant.
Our ordinance requires approximately 640 parking spaces for the
site assuming all uses are utilized to a maximum at the same
time. As a practical matter, we feel the actual need to be in
' the area of 350 to 400 spaces. We have a parking plan with 356
spaces and a proof of parking plan of 650 spaces. The proof of
parking requires a ramp. It will be the staff recommendation to
build the facility without the ramp and contract any overflow
problems, should there be any, with Bob Bradley or other nearby
parking sources. This approach would allow us to analyze our
real need for parking for several years before committing as much
as $1.5 million to a ramp. Obviously, a ramp can be built to
specific size to accommodate the actual need.
' The problem surrounding the design and size of the kitchen
facilities can be divided into two (2) parts. First, the design
and selection of equipment requires the assistance of a
specialist in kitchen design. It seems that there is a great
deal more to laying out a professional kitchen than locating the
stove and refrigerator. In the metro area, there are only two
(2) people who do this type of work that are not affiliated with
'
a company supplying kitchen equipment. Both are, in my opinion,
expensive. Best, the company that is negotiating a lease for the
kitchen as the provider for banquets, the restaurant, and the bed
and breakfast, have indicated their preference for Robert Rippe
and Associates. Best is also negotiating a lease for 4500 - 5000
square feet of office space. I have attached a copy of a
proposal from Robert Rippe and Associates in the amount of
'
$19,600 for his services. To date, I have approved Phase I of
his proposal in the amount of $3,100. By doing so, the schematic
design phase of the schedule can be concluded. I still have some
questions about the cost of the proposal as opposed to the need
for the work. However, before we bring the remainder of the
Memo to Gerald Splinter
Page 2
April 6, 1988
proposal to the EDA for approval, I want to further explore other
options that might be available to the EDA. The kitchen
represents the single largest part of the development of the farm
in terms of dollars. However, it is very important to the
success of the development and is an area we don't want to make a
mistake in.
The second problem with the kitchen design is the space necessary
to accommodate the uses we have proposed. In order to facilitate
a banquet with 850 to 1000 people and have a 100 seat restaurant
will require a significant amount of space. At this time, we are
working to define what is needed to do the job correctly against
how much of the initial drawings we seen to date are a wish list
on the part of Best. The other side of the issue is if we
enlarge the kitchen, Best will be paying for it through their
lease, .but what happens if we have a five (5) year lease (as an
example) and Best decides to leave. Obviously, questions that
need to be resolved.
These are the major issues that are currently being wrestled
with. When we have some answers, we will be bringing a budget
and site plans to the citizen
committee for
review and comment
'
and to the EDA for approval.
As we get into
the development of
the farm, I will provide you
with periodic
written reports to
keep you and the EDA current
on the status
of the project. I
' have also taken a proposal from Westwood Planning for the civil
engineering on the site as well as landscape design. I hope to
make a recommendation on that proposal at the second meeting in
April. Finally, I received a letter from Winsor Faricy
Architects relative to some potential asbestos and other
environmental problems in the barns and house. Twin City Testing
will be providing us with a report on the nature and extent of
' the problem as well as a recommended course of action. This
appears to be a minor problem however, and I will keep you
informed.
' attachments
EARLE BROWN FARM
BROOKLYN CENTER
PROJECT TIME LINE
.
TODAYS DATE:
OB-Feb-88
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ROBERT RIPPE & ASSOCIATES INC.
F O O D S E R V 1 C E C O N S U L T A N T S
t
PROPOSAL for
FOODSERVICE FACILITIES DESIGN
EARLE BROWN FARM
Brooklyn Center, JMaM
February 29, 1988
r
SCOPE of WORK
' This work includes foodservice facilities design for the phases of:
Feasibility/Schematic Design, Design Development, Contract Documents
and Review and Observation of the equipment contractor's work. The
' foodservice facilities include:
1. A catering/banquet kitchen designed to serve the Earle
Brown Farm facilities and off-premise catering;
2.- A 100-seat, limited menu breakfast and lunch restaurant;
' 3. A 12-roots bed and breakfast kitchen.
L
DESCRIPTION of WORK
Phase I - Feasibility and Schematic Design
1. Design Criteria - establish design criteria, design program
and service systems in cooperation with the Owner's
designated representatives; assist Architect and Owner's
representatives with finalizing space amount, configuration
and traffic patterns; document the design criteria and
planned method of operation.
2. Equipment List - develop a preliminary equipment list for
the foodservice equipment and provide preliminary
information on mechanical and electrical load requirements.
10249 Yellow Circle Drive, Suite 200. Minneapolis. Minnesota 55343 (612) 9352334
3. Schematic Design - based on the approved design program and
on available building space as designated by the Architect
and Owner's Representatives, develop schematic plans for
' the foodservice facilities; review with Owner's
representatives and revise as required until acceptable.
4. Budget - estimate at present value the Group I and Group II
foodservice equipment cost for equipment delivered,
assembled and set in place ready for final connection to
building services by others.
Phase II - Design Development
Work in this phase includes the following:
1. Prepare 1/4" scale design development drawings from the
approved schematic plan indicating the location, quantity,
size and type of foodservice equipment;
2. Prepare a foodservice equipment brochure booklet showing
accessories and utility requirements;
3. Submit plans to appropriate regulatory agencies for review
and comment;
4. Prepare mechanical and electrical drawings for the
engineers indicating the point of connection on the
foodservice equipment for all plumbing, electrical and
ventilating requirements;
5. Revise the equipment cost estimate.
Phase III - Contract Documents
Work in this section will result in a complete set of foodservice
equipment drawings and specifications coordinated with the Architect
and engineers.
1. Finalize 1/4" scale plan drawing and equipment schedule;
2. Prepare foodservice equipment elevation drawings;
3. Prepare supplemental drawings detailing the method of
construction for fabricated equipment;
4. Advise the Architect and engineers as to areas requiring
special ventilation, acoustics, lighting and construction
materials for walls and doors and special conditions for
floor and wall construction where required.
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ROBERT RIPPE & AssociATEs. INc.. Foodservice Consultants. Minneapolis. Minnesota
5.
Provide information on prevailing state and local codes
applicable to the foodservice areas as they affect
equipment design and installation;
6.
Provide written specifications to include Bid Proposal
Forms, Supplemental General Conditions and detailed
'
Equipment Item Specifications;
7.
Review the architectural, mechanical and electrical
drawings to help insure proper coordination with the
foodservice equipment;
8.
Provide final budget cost estimate revisions.
Phase IV
- Review and Observation
This se
ction involves review of the foodservice equipment
'
'
contract
s
or's required submittals and observation of the contractor
work to
insure compliance with the Contract Documents.
'
I.
Provide document clarification and/or addenda to the bid
package if required;
2.
Advise on evaluation of bids, negotiation of contracts and
selection of a foodservice equipment contractor;
'
3.
Review and approve the foodservice equipment contractor's
submittals as required by the Contract Documents including:
- fabricated equipment shop drawings
- dimensioned floor plan, special conditions plan and
rough-in and sleeve plan
- brochures of manufactured equipment
- equipment maintenance manuals and list of service
agencies
4. Prepare change orders as necessary for the foodservice
equipment; coordinate work with Architect and engineers;
5. Complete a field observation of the equipment and
' installation for compliance with the Contract Documents and
submit a written report indicating acceptance of each item
or requirad corrective action.
i FEE PROPOSAL
Our fee for the work outlined in this Proposal is scheduled below.
Reimbursement for out-of-pocket expenses is in addition to the fee.
Because of the nature of this project and the potential for studying
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I
RiPPE & Assocr'4TEs. DO-'. Foodservice Consultants, Minneapolis, Minnesota
design and capital cost alternatives, we prefer to work on an hourly
basis with an estimated fee. The time has been prorated between
Group I (fixed) and Group II (major moveable) equipment for Phases
II, III and IV. The estimated fee and number of meetings for each
phase are as follows:
Mtqs. Fee
Phase I - Feasibility/Schem. Design 3
$ 3,100
Gr. I Gr. II
Phase II - Design Development 4
$ 5,600 $ 1,800
'
Phase III - Contract Documents 3
$4,300 $ 2,100
Phase IV - Review A Observation 3
$ 1,800 $ 900
Totals 13
$14,800 $ 4,800
Basis for the Fee
'
The above fee is based on an estimate of
time required to complete
the work at the following hourly rates:
Robert Rippe
$80/hr.
Vice Pres., Design/Engineering
$70/hr.
Sr. Proj. Mgr./Operations Consultant
$60/hr.
'
Project Manager/Operations Consultant
$50/hr.
Senior Draftsperson
$38/hr.
Drafting
$28/hr.
'
Secretarial
$25/hr.
Our fee and estimated time is also based on the following conditions:
'
1. The Consultant is provided
with accurate, dimensioned
drawings of the foodservice spaces;
2. Work through Contract Documents is completed before August
1, 1988;
3. Equipment for all areas will
be bid in not more than one
bid package;
4. The foodservice equipment for
which this Consultant is
IF
responsible, will be purchased
from a single foodservice
equipment contractor; the construction supervision will be
done by an experienced general
contractor or construction
'
manager.
5. Equipment shop drawings and s
ubmittals will require review
1
and correction not more than two
times;
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ROBERT RIPPE & ASSOCIATES. INC.. Foodservice Consultants. Minneapolis. Minnesota
1I
' 6. The Group I (fixed) and Group II (major movable) equipment
value, including Owner furnished and future equipment, does
' not exceed $250,000.
Changes in the Work
The Consultant will make reasonable and minor changes to the work
during the course of the project. Changes resulting from a
significant alteration in scope, space configuration, budget or
direction of the project after a major portion of the work Als
'
completed, are causes for a fee adjustment. Any change in fee will
be billed at the stated hourly rates until the revision is completed.
Reimbursable Expenses
The Consultant will be reimbursed for direct expenses incurred while
'
working on this project. The primary expenses are listed below;
however, other miscellaneous expenses may be included.
Travel - The Consultant will be reimbursed for direct expenses for
'
travel at 22.5 cents per mile, parking and related expenses.
Mailing and delivery - The Consultant will be reimbursed at direct
'
cost for mailing and delivery except for normal correspondence.
Reproduction - The Consultant will be reimbursed at direct cost for
'
reproduction of equipment brochure booklets, specifications and
drawing prints except for internal office use.
Telephone - The Consultant will be reimbursed for long distance
'
calls directly connected with this work.
Work Not Included
This Proposal does not include architectural, mechanical,
electrical, plumbing, interior design or Group III equipment (pans,
utensils, tableware, etc.) work other than to coordinate the
foodservice equipment layout with these disciplines. It also does
not include field measuring existing wall conditions or field
surveying existing used equipment.
Method of Compensation
The Consultant will submit monthly billings for work performed and
expenses. Payment is due within 60 days from date invoiced.
Payments not made for more than 60 days from due date will be
assessed a 1% per month carrying charge.
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ROBERT RIPPE & ASSOC"ImS,1.,Nc.. Foodservice Consultants. Minneapolis. Minnesota
Owner's Obligation
The Owner will furnish to the Consultant dimensioned plan drawings
for the building spaces available for foodservice functions
including all obstructions such as piping, conduit, or exhaust
ductwork that cannot be moved. The Consultant will also be provided
with sufficient sheets of the Architect's title block paper for the
foodservice Contract Documents, if required.
If the terms and conditions of the Proposal are acceptable, please
sign one copy and return to this office.
Respectfully submi d,
Signed:
Robert D. Rippe, Pre d t
Date: ~j.
Signed:.
v~
Typed Name:
Title:
,r~fl Date: 3fi 7
P.O. Number:
RDR: ca
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6-ROBERT RIPPE & AssociATES. INC.. Foodservice Consultants, Minneapolis, Minnesota