For TK Architects, the gift of 2022 was growth. After two very difficult years, we saw our efforts pay off with work from new clients. We added a new Principal, Trevor Ruhnke, which is very exciting. Leading the next generation of owners will be an architect, a Structural Engineer and a MEP Engineer. We also doubled our staff including some fantastic interns. The talent that has joined us is so exciting and fresh. We are seeing their growth daily.
Cinema projects have started to reappear on our drawing boards (okay, monitors but that isn’t quite as elegant of an image). Entertainment is showing growth too. Renovation to update and augment amenities is widespread and growing.
Our F& B clients are kicking off national growth programs and expanding their franchisee rosters. We’ve been working with them to develop their prototypes to allow this growth to be efficient and cost effective while offering the best guest experience. I was able to attend the Food Service Equipment and Design Thought Leadership Summit conference in Chicago for the first time. It was great to spend a couple days thinking about what the customer experience of the future restaurant will be.
We have further expanded our project types to include convenience stores. These clients growth was being hampered by not being able to roll out drawings fast enough. We were able to help them accelerate and increase their growth and surpass their desired location count by end of this year.
We are happy to leave the early 2020’s in the past. In 2023, we look forward to adding new clients and more staff to help them achieve their goals. Stay tuned for further developments!
The Chiefs have reached the pinnacle of their sport and are once again Superbowl Chamions! The parade was yesterday, Tuesday February 15th, and the entire KC Metro area showed up to celebrate.
The parade was electric, with red flooding the streets of Downtown KC.
Communication can be very difficult. I could think I am saying one thing, but you might hear something completely different. It happens all the time in normal day-to-day conversations. How about when the subject is work-related and specific terms are used? The terms may be straightforward, but many people put different meanings or nuances to them. As some of you may know, I am also in the Navy Reserves and as I write this, I am in DC working on a reorganization of units, and a key phrase we keep falling back to is “words matter”. Meaning, that specific words need to be used at certain times, and they must be chosen carefully so that others understand them, and you can get your expected results. Let me help with a better understanding of some technical words:
MEMBER – I used the word member almost a dozen times below, and not always in the same context. And in this case, it is exactly as Merriam-Webster describes it, “one of the individuals composing a group”.
DECK – This is the first line of the load path as it carries the floor and roof and transfers the load to the beams. In addition to carrying the gravity load, it works to carry the lateral load to the lateral resisting members.
BEAM – This is basically any horizontal member. Structurally, I would call the beam the first member supporting a floor or roof. Which leads to the next definition, the girder.
GIRDER – Typically horizontal or predominately horizontal member that supports beams.
TRUSS – A built up section to reduce the weight of the member and span a longer distance than a typical W-shape beam or girder. Very beneficial in creating long and open spaces but more depth is required.
COLUMN – Typically a vertical member but not always at 90 degrees to the foundation. Columns will carry the loads of the beams and girders.
FOOTING – or Foundation but never footer (section at the bottom of a page) or footin’ (not sure what that is). It is the bottom of all load carrying members and used to distribute the load to the soil. It carries both gravity and lateral loading.
BRACE – This is a diagonal member that is used to brace or support other members. These can be X-braces, single diagonals, and K-braces among other types. These are the vertical members that typically get in the way of openings or blocking some form of opening and are used to, in most cases, resist lateral load created from wind, seismic, or seating loads.
STRUT – A horizontal member that resists a force in line with itself. These are typically located in the plane of a diaphragm. It helps transfer the load from the diaphragm across an opening to a load carrying member such as a shear wall.
SHEAR WALL – Constructed of CMU or concrete and works also as a load bearing element. Typically, they are around the perimeter of the building and in theatres, is sometimes used as a demising wall.
TOP OF STEEL – This can be confusing. Top of steel is measured as the top of the structural steel such as a beam or girder. It is not the top of the steel joist sitting on a beam. Coordination for the top of steel elevation is left to the fabricator in coordination with the joist supplier verifying joist seat depth.
I know this is not as exciting to most as it is to me, but this should help anyone on a construction site, or when dealing with engineers and architects.
The best story I have heard was from a fellow coworker that was out on a site visit talking with the contractor about the steel framing. Structural engineer site visits are early and there is minimal framing up in some locations. In one location the contractor kept describing the issue he was having with the beams. As the engineer surveyed the site, all she saw were columns. When she stated there were no beams out there, the response was, “they are right there, those vertical beams.” Then she understood. Once we all have the same definitions, we can better support and help each other.
Have more questions about structural vocabulary, or stories about coordination that you would like to share? Ask! Email me at spetracek@tkarch.com
Restauranteurs and designers are rethinking how they will be designing in the future. Some of the trends you see now started prior to the Pandemic. Self-ordering, kiosks, and grab and go were a few but some, like AI-assisted ordering, were accelerated by technology developments that happened during the Pandemic. The typical time frame for technology development was greatly compressed by the need for innovation created by the Pandemic. The events of the last couple of years are leading the way for these changes. Curbside is here to stay. Drawing people into a physical restaurant becomes more of a challenge. Combining automation with the dining experience makes a new experience to pull customers away from their couch and the drive-thru.
Creating the experience: Customers want to be entertained. Food prep is one source of great entertainment. My nieces and nephews favorite restaurant was an open kitchen wood-fired pizza place. They would drag chairs over and press their noses against the sneeze guard. When they were watching, instead of pressing the dough into the pan, staff would toss it in the air and the kids would go wild. They were amazing and patient and would answer questions and chat with their audience. That kindness kept us coming back. Panera announced their “Bakery Theater Experience” earlier this year. The Krispy Kreme in Times Square includes an amphitheater. The flagship Starbucks in Chicago includes roasting that patrons can see. These restaurants create an allure for guests that can keep them coming back.
Automation: The pandemic has already advanced apps, artificial intelligence, and online ordering, the next innovations will be staff efficiency. The push for increasing food industry wages has been exacerbated by the shortage being seen now. The staff shortage contributes to the need for efficiency. Automation is key for the future. Automation development has accelerated and now there are more options for preparing any type of food. Whether it is artisanal coffee or a full meal with sauces and a variety of ingredients. And do not forget the alcohol. One of the benefits of automating alcohol-related services is widening the pool of potential hires because you no longer need staff to be older. Japan has probably the most extensive existing automation in restaurants, including arcades that are all claw machines for food. The intrigue of seeing automation at work ties directly into the new experiences restaurants are looking to create.
The combination of curbside and automation makes for a great kitchen theater for those patrons dining in. Curbside makes for more food being prepared which provides more activity during a guest visit. Making the process visible provides something for guests to watch and enjoy. Adding in automation imbues it with curiosity and allows staff to be more customer-oriented. The patron experience will continue to expand. Design is the thread that will allow the multiple aspects to be woven together.
Have more questions about the future of the restaurant experience? Ask! Email me at tenglish@tkarch.com
