Foodservice Equipment & Supplies

FEB 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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54 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 functional by design design can add important functionality in small kiosks where to-go cups and other supplies take up a lot of room. "In situations where there's very little back-of-the-house space, we'll try to 'aestheticize' storage and make it part of the design," he says. The DMAC architecture team designed Coffee Spot, a grab-and-go operation near the entrance to Rivers Casino in Des Plains, Ill. It features a built-in display merchandiser for food items. The rectangular kiosk spans ap- proximately 500 square feet and operates nearly around the clock. It closes at 6:30 a.m. and re-opens at 9 a.m. Small tables toward the end of the kiosk provide both a landing area for customers waiting for their drinks and optional seating for those dining on-site. Standing-height counters along the sides of the space offer additional seating options. "If you're designing a walk-up kiosk, it's important for customers to be able to wait comfortably and get out of the way of the line and the condiment station," MacEwen adds. "Think about and conduct plenty of walk-throughs of the entire customer journey to make sure you're avoiding any and all pos- sible bottlenecks." Oksana Fisenko, CEO and co-owner of Alex & Associates, a Troutman, Ore., coffee consultancy, and operator of the Barista Training School, agrees that successful kiosk design centers on or- ganization and eliminating bottlenecks. Her firm helps start-ups in the specialty coffee business, providing expertise on everything from site selection and design to operations and business management. Kiosks, says Fisenko, serve as a popular entry point for entrepreneurs because of the relatively low cost. But she cautions that the same fundamentals that dictate success in any full-scale restaurant endeavor apply to kiosks as well. That starts with location. "Especially with drive-thru kiosks, operators need to think carefully about traffic pat- terns and accessibility," Fisenko says. "Quality product has to be a given, but beyond that, it's all about convenience. If customers can't very easily access and exit your drive-thru and/or if your wait times are long, it's a moot point." Access to water lines represents another critical factor, Fisenko notes. "At a minimum, you need a water line and filtration. I've seen kiosk opera- tions without access to a water line, but filling and emptying a water tank every day is really inefficient and gets old fast," she says. "And having to put a water line in is very expensive, so it's something that needs to be part of the site-selection criteria." Alex & Associates recommends minimum sizing of 20 feet by 12 feet for a single-window operation at a drive-thru kiosk and 14 feet wide for a double- window operation. "That extra space allows you to fit a counter comfortably between the two windows and a 'two- group' espresso machine," Fisenko says. "You can't have it too small, and if you're offering food items, you need additional space. Permitting regulations for things like mop sinks, hand sinks and food stor- age can vary widely from municipality to municipality. Just as with larger coffee shops or restaurants, those will impact your design." Case Study: Ziggi's Coffee Goes Small Eight-unit Ziggi's Coffee's franchise expansion effort now solely focuses on developing drive-thru kiosks. Measur- ing 400 to 500 square feet, the model features single- and double-sided drive- thrus, a walk-up window and, where possible, a small outdoor seating area — no inside seating. The Longmont, Colo.-based company's newest unit marks its first franchised location. It's a 492-square-foot double-drive-thru kiosk in Loveland, Colo. The company has nine additional kiosk units in develop- ment with agreements signed for more. The biggest challenge with kiosks is simply getting them built, says Ziggi's CEO Brandon Knudsen, who founded The design of Coffee Spot, a nearly 24-hour- a-day kiosk operation inside a casino, centers around clean lines, efficient workflow, and durable materials and finishes. Image courtesy of DMAC Architecture P.C.

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