7: Food Service Criteria |

7: Food Service Criteria

Design Principles

Food brings people together.

Each meal is a unique and special experience that has the opportunity to be memorable.

Great restaurants engage and entertain customers, share new flavors, celebrate cultures, inspire health and action, and strengthen relationships. In today’s rapidly evolving retail industry, we believe that restaurants and food service present one of the most important opportunities for visitors to fully engage with the center.

A well-designed restaurant will create intimate experiences by breaking down traditional boundaries and allowing smaller groups to linger and fully enjoy their dining and shopping experience. We encourage Tenants to re-think their store design to achieve this vision by reimagining their space and seamlessly integrating:

Architectural elements
Graphic design
Lighting
Exhibition cooking
Food merchandising
Kitchen equipment
Materials selection

It will be up to the Landlord Representative’s discretion to determine whether your design meets the requirements outlined in this document. We will be working very closely with Tenants and their Designers to assure a completely integrated and appropriate design specific to their brand and corporate image.

While designing your store the following principles must be adhered to:

We are asking the Tenant to re-image their store to ﬁt into the project’s environment.
The design must be consistent with the quality of a high-end, sit-down restaurant.

Please review the enclosed images and comments which will convey many of the concepts we are trying to achieve and discuss your ideas or concepts with Landlord Representative.

Restaurant Types

In order to best serve its guests, the center offers two unique dining style options:

Sit-down Dining

Seating: Private table; bar; group (at Tenant’s option)

Location:

Inline; primary entrances

Quick-Service Dining

Seating: Private table; bar; group (at Tenant’s option)

Location:

Inline; primary entrances

General Requirements

Tenants involved in food handling operations have additional requirements due to the nature of their business. These Tenants must comply with all Health Department and other applicable requirements in addition to the special criteria listed in this section. The criteria in this section supplements the criteria in other sections of this Handbook; where this section does not specifically address a certain design aspect of the store, the appropriate paragraphs in other sections of the DCM will apply.

It is the Tenant’s responsibility to apply for and pay all fees to obtain all Health Department and other required approvals and to allow sufficient time to do so. The Building Permit will be contingent upon Health Department receipt of approval.

The Tenant is required to use the services of an architect, professional kitchen planner and fixture specialist in the design and layout of the restaurant or food service unit. Tenants needing assistance in locating an architect or kitchen planner should contact the Tenant Coordinator for assistance.

Restaurant tenants are encouraged to express their unique identities in the design of their Leased Premises. The following is a description of requirements above and beyond the general Tenant Design Criteria.

A total restaurant design concept must be developed. A total restaurant image coordinates storefront, signage, interior design, lighting and visual display.

Tenants are encouraged to build this total design concept around unique aspects of their business operation.

The objective of the design criteria is to enhance the customer experience through a commitment to the creation of a one-of-a-kind retail and dining environment, superior merchandising skills, and excellence in customer service. Of note:

High quality materials and details compatible with the architecture of the project shall be used.
Seat count at any bar cannot exceed 10% of total seats.
Cut sheets must be submitted as part of the design review process.
The concept requires a well-defined display and entry, substantial materials, and architectural form. Tenants are encouraged to be creative in their use of these elements not necessarily conventional.
Outside seating is encouraged. Limits of shading devices to be discussed and approved by Owner.
Floor mounted (but not attached), seasonally installed outdoor heaters are encourages to extend seasonal use of exterior space. Tenant must provide off season storage for heaters.
No temporary enclosures, either free-standing or attached to landlord structure will be permitted.
Landlord shall be responsible for building and landscape lighting.
If Tenant chooses to supplement exterior lighting in the patio areas, light sources shall be 3200K and must be shielded to minimize glare visible from the Common Area and parking lots.
No light spillage into the sky or beyond 6’ from the building face will be allowed.
All fixtures and furnishings shall be a durable commercial grade suitable for outdoor use.
All fixtures that are of a strictly functional nature (i.e. heaters, lighting, etc) shall be designed in a way that contributes to that overall design theme of the project.

Each Restaurant Tenant must provide for an adequate number of seats within the confines of the leased premises. For patron convenience, Tenants should consider using a combination of fixed booth seating and freestanding tables and chairs. Tenant premises with occupant loads greater than 50 persons will require a second means of egress. The design of Tenant premises shall accommodate suitable emergency exit aisles, pathways, means of egress and ADA access to comply with local codes and other applicable requirements.

When a Tenant’s operation is suitable for display cooking, Tenants are encouraged to do so. When cooking occurs in an area visible to the public, appropriate finishes and detailing shall be required and meet code compliance. Kitchen areas and back-of-house operations shall be appropriately finished or screened from public view.

Pursuant to all codes, all food service Tenants shall provide employee toilet rooms. Restaurant Tenants may additionally be required to provide toilet facilities for their patrons.

Kitchen equipment and counters should complement the overall design of the store, and present the product in an appropriate manner. All fixtures and equipment used in the premises must be new and of first quality. Used or reconditioned fixtures and equipment will not be permitted. All equipment must have UL and NSF approval.

The Tenant may be required by the Health Department to provide a separate employee changing area/room, separated from toilets, food storage and preparation areas, large enough to accommodate a standard locker for each employee for each shift.

The Health Department encourages protection plates between fryer units constructed/made of an easily cleanable material and kitchen equipment on casters to facilitate cleaning and maintenance of areas under equipment.

All Tenants shall provide easily accessible area(s) dedicated to the collection and storage of materials for recycling, including (at a minimum) paper, corrugated cardboard, glass, plastics and metals.

Display Zone

The first 5’-0” of a Restaurant Tenant’s premises, from the Lease Line, is considered the Design Control Zone and will be reviewed closely by the Landlord. The Design Control Zone must incorporate an upgraded finish level as defined by the Design Criteria with an exciting and well-designed presentation to shoppers passing by the Tenant’s storefront.

Serving Areas

Serving areas shall be designed to take full advantage of the height, depth and width of the individual lease space, and to maximize three dimensional effects. Serving areas and waiting areas shall accommodate adequate space for customer queuing.

Serving area surfaces shall be made of maintenance-free, durable materials of the Tenant’s choosing: ceramic tile, marble, stone, Corian, glass block, metals, etc. Plastics and plastic laminates are not acceptable finishes.

Serving counters, when part of the Tenant’s operation, may incorporate tray slides or tray slide surfaces which must be solid in appearance: tray “rails” are not permitted.

The counter top front face shall incorporate a concealed LED light cove to illuminate the counter face. This counter light must be totally concealed and equipped with an appropriate shielding device to prevent tampering.

Any sneeze guards shall be integral to the design of counters or cabinetry and must consist primarily of clear glass with a minimum number of supports. Sneeze guard construction must meet all applicable requirements including those of the Health Department.

Display Windows

Restaurant Tenants shall maintain a high level of visibility from the common areas to the seating and bar areas. Large opaque areas at the storefront are not permitted. Where feasible, Tenants should consider the use of display cooking.

Food service Tenants are encouraged to provide one or more enclosed display windows located at the Lease Line for purposes of merchandise display.

Restaurant Tenants are also encouraged to provide an area to display their menus and to incorporate a small display area to indicate the type of food served. The use of portable stands or easels for this purpose outside the Lease Line is subject to the approval of the Landlord.

Service Ramp/Exit Door

All service/exit doors of food service Tenants leading to the outside shall open outward and be self-closing.

Air curtain devices may be required by Health Department. All necessary items shall be provided by Tenant at Tenant’s expense.

Tenants serviced by an exterior door may be provided, at Landlord’s expense, a standard 4’-0” x 7’-0” hollow metal service/exit door and frame with hinges, a door closer, smoke seal, peep-hole, and a lockset with removable construction core cylinder. The Tenant shall construct, at Tenant’s expense, any ramping necessary to meet ADA and local code.

Floor Finishes

All areas of the Tenant’s premises must be finished with a floor material and base that comply with all Health Department regulations and all applicable codes including quarry or ceramic tile, epoxy, and textured or stained concrete with proper sealer. Vinyl composition tile and sheet vinyl are not acceptable. Carpeting may be used in dining areas, excluding areas adjacent to waitress/ bussing stations and food and drink service areas. Colors and patterns should be appropriate to the restaurant design.

All flooring must continue up the walls a minimum of 4”, or as required by Health Department and other applicable requirements, in a seamless manner, forming a 3/8” minimum radius cove as an integral unit.

Flooring under equipment and on coved bases shall be completely smooth. Slip-resistant agents shall be restricted to traffic areas and comply with Health Department and other applicable requirements.

Tenants shall provide a waterproof floor membrane throughout the wet areas of their entire space. The membrane must be turned up the walls minimum of 6”.

Wall Finishes

Tenants shall provide wall finishes in all areas of the premises that comply with the requirements of the Health Department. FRP panels such as Marlite are not permitted in areas visible to the public. Exposed pegboard or slat wall will not be permitted in any area of the store.

Acceptable wall finishes include:

ceramic tile
primer plus two coats of gloss or semi-gloss enamel or epoxy paint
metals
brick
stone
plaster or stucco
wallpaper and vinyl wall-covering

Unacceptable finishes are:

fiberglass-reinforced polyester (FRP) panels
grooved paneling
plastic laminate
mirror
concrete block
rough concrete
grooved paneling
unfinished wood
Marlite

Walls behind and adjacent to sinks and dishwashers must be protected by a water-resistant material to a minimum of 4’-0” high.

Walls at exhaust hood installations shall be finished with stainless steel or ceramic tile, from the top of the cove base to the underside of the exhaust hood.

Ceilings

Tenant shall install all ceiling within their demised premises. Ceilings in the Design Control Zone (5’ behind Lease Line) must be drywall and painted in a washable finish, unless otherwise approved by Landlord. Lay-in ceilings are not allowed in the Display Zone. All public areas beyond the Design Control Zone may be drywall or plaster construction, with a max of 50% or the ceiling as 2′ x 2′ ACT. Food preparation areas ceilings beyond the Display Zone and public areas may be drywall, plaster construction, or ceiling tile that meets the requirements of the Health Department and other applicable requirements. Other ceiling materials or finishes must be submitted to Landlord for approval.

All ceilings are to be non-combustible construction with a Class III flame spread rating.

Tenant ceiling heights in the Design Control Zone and any other area visible to the customer must be above storefront glass. Actual conditions may be field verified.

The use of wood or other combustible material above ceilings or in any concealed Leased Premises is prohibited.

Access Panels may be required for base buildings piping and equipment or piping and equipment of tenants above.

It is the Tenants responsibility to confirm the access requirements and maintain required access through Tenant’s design and construction process. Refer to Tenant Exteriors and Store Interior for additional ceiling criteria.

Lighting

Lighting design offers the designer the opportunity to satisfy both functional & aesthetic requirements. Care should be used in selecting light sources that complement the mood and energy of the patrons and food being served. Using a combination of ambient lighting accents and layering of architectural decorative fixtures including unique pendant lights, wall sconces, and custom feature fixtures will help activate the space.

Requirements

Landlord shall provide lighting in public spaces.
Tenant is responsible for all lighting within the entire demised premises.
All light fixtures shall have shatterproof protective lenses. All ﬁxtures must utilize a clear tempered glass safety lens as per food preparation and local electrical codes.
The use of decorative type lighting such as luminous ceilings, chandeliers, pendant or wall units or clear type glitter strips are permitted only if the location is approved by Landlord.
Automatic Daylight Sensors required for all suites that have a glazing area exceeding 24 SF. Lighting shall have multi-level lighting controls in addition to on/off switches. These controls will allow precise and non-interruptive adjustment of lighting to match the available daylighting and provide dimming and demand response function throughout the building. All Tenant lighting shall be illuminated during mall operation hours.
I. D. Lighting shall not be used unless approved by Landlord Representative.
Incandescent quartz halogen pendant units may be used for general lighting only if the Tenant has established an identity on this theme or motif. Landlord shall have ﬁnal approval of decorative type and location.
Quartz halogen incandescent PAR 16/20/30/38 spots or low voltage MR-16 quartz halogen type lighting, recessed or surface track is recommended for high impact on merchandise or food. These sources must be protected with a clear tempered glass safety lens equipped with the ﬁxture.
All display cases must be adequately lit and ventilated. Direct visual exposure of incandescent lamps and/or ﬂuorescent tubes is prohibited.
All lighting must meet the requirements of all applicable building codes including the California Building Code Title 24.
Toe kick lighting should be fully concealed and staggered T5 or LED equivalent with 6” overlap should be used.
All Tenants must install occupancy sensors in all back of house areas to control lighting.
All illuminated signs must be illuminated during the hours the mall is open. These signs shall be controlled by a time clock. Refer to architectural Signage Criteria.
To retain and protect the visual environment of the area and for the beneﬁt of all Tenants, each individual Tenant shall limit the brightness of their lighting ﬁxtures, which shall be subject to the Landlord Representative’s approval.
Emergency lighting must be fully recessed in the front-of-house (sales) areas. No surface mount type is allowed.
Use staggered under-counter lighting if used.
Bottom of pendant light must be installed at a minimum of 6’-8” A. F. F.

Refer to Tenant Exteriors for exterior lighting requirements.

PROHIBITED LIGHTING:

Strip fluorescent light fixtures will not be permitted in the serving area, except in the counter front cove to illuminate the front face of the serving counter, so long as they are invisible to the public.
No 2’ x 2’ or 2’ x 4’ ﬂuorescent lighting in the front of house shall be allowed.
No recessed ﬂush type acrylic lenses shall be used for general lighting. Parabolic lens covers are not permitted.
No strobe, spinner or chase type lighting shall be used.
No lighting shall be installed outside the demised premises without Landlord’s express permission.
No track lighting is permitted in the front of house area unless specifically approved by Landlord. It can be used if it is hidden or recessed into ceiling, otherwise tenant should use monopoint type fixtures. Use of high quality fixtures is required. Submit cut sheets of fixtures including manufacturer, model and any photos of specific fixture to landlord for design approval.
All light levels must meet the requirements of the Health Department and other applicable requirements.

Refer to Tenant Exteriors and Store Interior for additional for additional lighting criteria.

Menu Boards

All menu boards must be professionally designed and located. The Tenant is encouraged to use custom-designed illuminated menu boards that compliment the overall design of the premises. Manufacturer’s “standard catalog” menu boards may not be appropriate. Menu boards with white translucent backgrounds with snap-on letters, as commonly made available by beverage distributors, are not permitted. Menu board drawings must be submitted for review and approved by the Tenant Coordinator prior to installation.

The location of menu boards will depend on the individual store design. The Tenant is encouraged to creatively locate menu boards to add to the overall design.

Daily specials, promotions, etc., may be featured either on interchangeable panels of the menu board or on specially designed units coordinated in size and shape with the permanent menu board. All such displays must appear to be part of the overall coordinated design of the menu board, and all must be approved in advance by the Landlord. All photographs of menu items are subject to the approval of the Landlord and must be submitted with the menu board designs.

Promotional-type daily special panels other that those pre-approved and permanently mounted are prohibited. Temporary banners, posters and the like are prohibited.

Please refer to the Sign Criteria for additional information and ideas.

Exhaust Hoods

When located in the Design Control Area, or visible to the public, exhaust hoods must receive particular attention to incorporate them into the rest of the store design. Exhaust hoods must be enclosed in a gypsum board bulkhead and finished in an acceptable manner. Exhaust hoods must be flashed to the finished ceiling and adjacent walls. Tenant shall be responsible for submitting exhaust hood designs for review and approval to Landlord and all applicable authorities.

Pass-Through Opening

Tenants requiring a food pass-through opening between the kitchen area and the serving area must keep the size of the opening to a minimum.

Storage Facilities

The Tenant shall provide adequate and suitable floor space for the storage of food, beverages and related products. In addition to working storage and refrigerated storage, additional back-up storage must be provided by the Tenant within the Tenant’s premises.

Design of facilities shall be in compliance with all Health Department and local municipal requirements. Working areas are to be designed so they are not exposed to public view.

Food Service Utilities

Plumbing Service

Every premises where food or beverage is consumed on site shall have a restroom as required by local code and other applicable authorities. Where alcoholic beverages are consumed on site, a urinal is required in the men’s restroom.

An adequate number of floor drains or floor sinks, with trap primers, must be installed throughout the premises. Floor drains and floor sinks are required in all food preparation or kitchen areas. A flooring base or proper seal must be provided between the top of raised floor sinks and adjacent walls, pursuant to Health Department and other applicable requirements. Floor drains are required in all bathrooms.

Separate sinks must be provided for food preparation, janitorial needs, hand-washing and dishwashing. Food preparation sinks, three-compartment sinks and dishwashers shall be indirectly drained to a floor sink, with a legal air gap. Janitorial sinks must be separated from the rest of the food establishment by no less than a solid wall partition a minimum of 6’ high. Hand sinks shall have permanently mounted single service soap and towel dispensers. Any sink installed next to a wall shall have a metal backsplash at least 8” in height, formed as an integral part of the sink, sealed to the wall. All sinks shall be provided with hot and cold water through a mixing faucet. Garbage disposals are not permitted by the Landlord. Additional requirements may be required by the Health Department and other applicable laws, regulations and the like.

Food service Tenants must utilize a Landlord provided grease interceptor(s) in accordance with local jurisdictional authorities, Health Department and other applicable requirements. Food service Tenants shall be responsible for the expense (or their pro-rata share) of the grease interceptor and related grease waste lines. The use of chemicals for dissolving grease is prohibited. All containers for used cooking oils are to be kept within Tenants Premises. At no time will a Tenant be allowed to store containers in Landlord’s corridors, common/ parking areas or trash enclosures. It will be the Tenant’s responsibility for the disposal of these oils at Tenant’s sole expense.

All Tenants must provide condensate lines from appropriate equipment, e.g. walk-in coolers terminating within the premises at a floor sink with a legal air gap (2x pipe diameter), or to a built-in self-evaporation tray. Condensate line runs shall not exceed 5’-0”. Water heaters must be sized in accordance with Health Department and other applicable requirements. All water heaters must have a drain pan and drain run to appropriate location. Refer to TECHNICAL CRITERIA for additional plumbing system criteria.

Gas Service

Gas service is available at designated locations only for food preparation. Tenants shall contact the local gas company and arrange for service and installation from the nearest available gas manifold.

Gas service piping located within Landlord’s buildings shall be low pressure and must be properly sleeved and vented to the outside. Routing of gas lines shall be coordinated with the Landlord. The Tenant’s contractor shall provide a main gas shut-off for the premises near the service/exit door, as well as shut-offs at all gas-operated equipment.

Gas valves for equipment located under exhaust hoods shall be interlocked with the hood exhaust fan, so that the gas valve cannot be operated unless the exhaust system is operating.

Electrical Service

Transformers and electrical panels shall not be located in food storage or food preparation areas for food service Tenants. Refer TECHNICAL CRITERIA for additional electrical service criteria.

Telephone Service

Refer to TECHNICAL CRITERIA for telephone service criteria.

Cable

Refer to TECHNICAL CRITERIA for telephone service criteria.

Heating, Ventilation & Air Conditioning (HVAC)

Refer to TECHNICAL CRITERIA for HVAC system criteria.

Exhaust System

Tenant shall, as part of Tenant’s Work, install a mechanical filtration pollution control unit equal to a Grease Grabber Triple Play with integral exhaust fan or equivalent Exhaust System. Mechanical exhaust ventilation is required for all ranges, griddles, ovens, deep-fat fryers, barbecues, rotisseries, convection ovens, high temperature dishwashers and steamers or similar equipment, to remove grease, smoke, steam, vapors, heat and odors.

Canopy-type hoods shall be no higher than 7’-0” above finish floor, or 4’-0” above the cooking surface, and shall extend at least 6” beyond the cooking equipment on all open sides. All kitchen exhaust hoods must have a UL listing. Non-canopy high velocity or back shelf hoods may be permitted at Landlord’s discretion if easily cleanable and in compliance with minimum exhaust air velocity requirements.

Make-up air shall be provided at 90% of exhaust quantity to prevent migration of odors or heat to other premises or public areas. Make-up air systems are required for all Tenant exhaust systems, except toilet facilities.

Food service hoods and exhaust systems shall be protected by factory mutual approved industry standard fire extinguishing systems installed to meet requirements of local jurisdictional and other applicable authorities and the Landlord’s insurance carrier. Kitchen hood automatic fire extinguishing systems shall be interconnected with the building fire alarm system. All gas and electrical power serving hoods shall shut down upon activation of the fire extinguishing system. No hood or exhaust system shall be put into operation until the fire extinguishing system has been tested in the Landlord’s and local Fire Marshal’s presence. A portable dry chemical fire extinguisher with a rating of at least 4OBC must be installed in the vicinity of food processing areas.

All filters used in kitchen exhaust systems shall be of non-combustible construction and shall comply with NFPA and other applicable requirements. All such systems shall be provided with access panels and a means of collecting grease drippings from filters. Tenants shall provide routine cleaning and maintenance of all exhaust hoods, filters, etc., to insure the proper operation of the exhaust system.

Exhaust fans associated with kitchen hoods shall be interconnected to the cooking equipment such that the exhaust system will operate whenever the cooking equipment is used.

All kitchen grease exhaust ductwork shall meet state and local codes, and shall be encased in properly rated shafts vented through the roof in accordance with code, other applicable requirements and the Landlord’s details.

Roof-mounted grease exhaust fans shall be of the upblast type and shall have a grease containment system adequate to protect the roof, as manufactured by “Grease Guard.” The Tenant must contract directly with an approved roof contractor for all roof work, at the Tenant’s expense. The grease containment system shall be cleaned and maintained regularly by the Tenant, at the Tenant’s expense.

Refer to TECHNICAL CRITERIA for additional Exhaust System and Pollution Control Unit Requirements.

Fire Protection Sprinkler System

Alarm supervision is required for Type I hoods for fixed suppression systems. Fire suppression is not required in Type II hoods. Refer to TECHNICAL CRITERIA for additional fire protection sprinkler system criteria.

Fire Alarm System

Tenants with hood suppression systems must provide all required addressable modules and wire in conduit for connection to the Landlord’s fire alarm system, at the Tenant’s expense.

Refer to TECHNICAL CRITERIA for additional fire alarm system criteria.