Renovation2007 Master Plan Summary

The Co-op is about to embark on a master plan to renovate its building and property. The building was constructed in 1959, and last underwent a major remodel in 1997. The Co-op experiences over 2,000 visitors each day, and the wear and tear on the facility is evident. It is necessary to renovate to improve customer service, ensure workplace safety, maintain competitive parity and replace aging equipment.

A master plan was developed to approach renovation in a thoughtful manner. As solutions to specific problems were identified, each solution produced an effect on adjacent areas. Because of this domino effect, the approach had to be holistic. It became apparent that professional design help was needed, and a search was initiated. Sutti Associates of Burlingame was selected because they specialize in grocery store design and renovation. They have years of experience, and clients include Nugget Markets, Whole Foods, Draeger’s, and Molly Stone’s.

The planning process began with a survey of shoppers created by Sutti Associates, handed out by cashiers in February 2006. Concurrently, John Sutti met with staff, and a laundry list of traffic flow bottlenecks, safety needs, customer service improvements, competitive parity, and lack of space issues were identified. From this information, Sutti Associates created a plan that addressed all identified issues. Staff worked on several budget scenarios to identify how much of a renovation the Co-op could sustainably afford. From this work, a master design plan was created.

The plan consists of four phases. Phase 1 includes the Deli, Cheese, Produce, and Health and Beauty sections of the store. Phase 2 includes the meeting room, the Yolo Federal Credit Union office, warehouse areas, and employee break areas. Phase 3 includes refrigeration mechanicals, packaged grocery, meat and seafood, dairy, frozen foods and bulk foods. Phase 4 includes checkout. Overarching each phase is a store wide integrated pest management (IPM) approach to pest and fly control.

The Phase 1 plan detailed equipment list and budget projection has been completed. The other three phases have been conceptualized and include equipment lists and budget estimates. Because of the time and cost to create detailed equipment lists, this work will begin when the membership approves debt beyond the bylaws loan limit.

There is still some fluidity in planning the scope and details of phases 2, 3, and 4 to ensure that the total budget does not exceed sources of funds. There may a postponement of some parts of phases 2, 3, and 4 to ensure budget compliance. There is also some fluidity in the placement of elements of each phase. The goal of minimizing disruption and delivering good service may result in changes. Construction timeline estimates are estimated for each phase, and phases may overlap.

Phase 1

Phase 1 converts the Demo Kitchen into the cheese cutting prep area, allowing cheese cutters to interact with members. The amount of cheese display space increases, and a self-serve olive and antipasto bar is added.

The single deck produce cases along the wall are replaced with multi-deck cases, allowing space for more products. Bakery tables will display artisan breads, near the deli, creating a solution for the existing bread area bottleneck.

The health and beauty section receives new space efficient shelving, providing a 20% increase in shelf space. The products will be reset to ease shopping through more logical placement. As the budget allows, a sink will be placed next to the bulk soaps and lotions.

The deli gets a complete makeover. In addition to the existing sushi and roasted chickens, new self-service hot buffet and salad bars are added. Self service “grab and go” space expands, allowing all single serve chilled beverages to be in one location, and allowing packaged ready to eat meat, meat alternatives, hummus, and spreads to be near the service deli counter.

The service counter includes a juice/smoothie station (the scope of juicing options is subject to Health Department approval and product liability concerns).

The energy inefficient bakery oven is replaced by 2 Rationale® gas ovens. Rationale brand ovens are made in Germany, and provide short cook times and great versatility in cooking techniques. To enhance variety, Sutti Associates has begun helping the Deli Team source new products from bay area vendors.

The grocery warehouse will see the removal of low false ceilings to allow more space for back stock, and the preparation area for product samples relocates to the former cheese prep area. In addition, the parking lot and drinking fountain will be upgraded to current ADA standards.

The Phase 1 budget is summarized below. Construction, installation, and equipment costs for the Deli are listed separately and Cheese, Produce, and Health and Beauty General Merchandise costs are combined as CPHB

Phase 1 Budget

Deli Construction	$272,000
CPHB Construction	$426,855
Deli Refrigeration Installation	$12,860
CPHB Refrigeration Installation	$87,627
Deli Equipment	$239,200
CPHB Equipment	$300,115
Deli total	$524,060
Phase 1 total	$1,338,657

Phase 2

Phase 2 includes an expansion of the store’s warehouse area, the addition of a meeting room/cooking classroom, relocation of the Yolo Federal Credit Union, and upgrades to the employee break room,

The warehouse expansion calls for relocation of the loading dock. The existing grade would be filled, new grade excavated, and new concrete poured. The building would expand into the old dock area. This will allow pallets of product to be received and handled in a more orderly and efficient manner.

The Credit Union would relocate, at their expense, into an L shaped addition to the building at the location of the current cashier offices adjacent to checkout. A larger meeting room replaces the former credit union space and includes a dedicated teaching kitchen.

Half of the patio is to be enclosed to relocate offices from of warehouse space, and to create an improved break room. (Phase 4 includes additional seating adjacent to the check stands, replacing the lost patio area.)

Phase 3

Phase 3 focuses on the packaged grocery, wine &beer, bulk, frozen, dairy, and meat & seafood areas. New shelving will add about 20% more shelf space for packaged grocery. The aisles will be straightened to improve traffic flow. New wine shelving will add space to cross merchandise chocolates, wine glasses, and house ware items. New dairy cases will be easier to shop and will improve safety conditions for our stockers. The meat & seafood area will receive new wall coverings, the fish case will be replaced, and frozen seafood offerings will increase. New floor covering and lighting are included as well. The bulk bins are to be retrofitted with ergonomic lifts to enhance safety, and a carbonated bulk water dispenser is added.

The compressor room equipment moves to the roof, replaced by a state of the art energy efficient system. The roof will be structurally reinforced, and the compressor room will be used to expand frozen back stock. Additional freezer space will greatly improve workplace safety conditions.

Phase 4

Phase 4 brings new check stands and replacement of the seating lost in phase 4. The plan provides that all lanes are fully functional (Lane 2 currently is dysfunctional) and adds a customer service counter. An additional check stand is a goal, but staff has concerns about the concept of stacked check stands as found at Target or Wal Mart. This configuration is space efficient and would allow an extra lane but some shoppers do not like the concept.

Total Renovation Budget Summary

Why is the total budget so high when we've said we're investing
$3 to 4 million in the renovation? As stated above:

DFC Renovation 2008

Renovation Master Plan Summary

Phase 1

Phase 1 Budget

Phase 2

Phase 3

Phase 4

Total Renovation Budget Summary

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