CANOPY CENTRAL: BAR PROGRAM INFRASTRUCTURENEW CANOPY CENTRAL DESIGN PROCESS

Latest Update: December 12th, 2017

PACKET CONTENTS

1. Pathway to Opening: Anticipated Infrastructure Timeline

2. Ergonomics3. Bar Stations4. Draft Beer Systems5. POS Placement6. Back Bar Design Direction7. Back of House Areas8. Consilidated Equipment9. Aesthetic Bar Elements10. Bar Equipment Checklist

PROPRIETORS LLC INVOLVEMENT IN INFRASTRUCTURE PLANNING

SPACE PLANNING:Hilton & Design team will lead initial space planning. Props LLC available to comment on general layout and placement of bars after they have been placed within the space.

EQUIPMENT DRAFT I:Hilton & Design team will use Canopy Central Bar Template as guidance, laying out an initial equipment plan. This plan will be sent to Props LLC for comment.

EQUIPMENT FEEDBACK:Props LLC will provide feed-back on Draft I, suggesting edits where required. A back-and-forth exchange will ensure that functionality of bar equipment meets standards.

EQUIPMENT FINALIZATION:Props LLC comments integrated into updated equipment package. Props LLC sign off of final bar equipment.

EQUIPMENT INSTALL:Props LLC on call for any questions during installation of bar equipment.

1. Trash

2. Rinser/Dipper Well

3. DumpSink

4. SpeedRail

5. Combo Ice Bin

6. Soda Gun Manifold

7.LiquorSteps

BAR STATION TEMPLATE: CORE STATIONThe configuration below acts as the TEMPLATE BAR STATION layout for Canopy Central bars. Each piece is placed specifically in proximity to other pieces - if possible, please maintain this basic CORE STATIOn layout. Ideally, this exact layout will be preproduced for each station, allowing a work stations that consis-tently scale to meet the needs of each Canopy’s guest size (see following pages for guidance in scaling this station to your venue size).

13. Three

Comp Sink

14.. Hand Sink

BAR TEMPLATE EQUIPMENT SCHEDULE1. Trash Bin: Glastender DWB-15 or DWB-12 (depending on adjacent

equipment)2. Glass Rinser + Dipper Well: Glastender MFT-83. Dump Sink: Glastender DSA-14S (note this item is not shown the cut

sheet; it is a 14” version of the DSA deep bowl dump sink)4. Speed Rail: Glastender SSR-485. Combo Ice Bin: Glastender CBA-30R6. Soda Gun Manifold: Glastender SHA-47. Liquor Steps: Glastender LDA-128. Glasswasher: TBD Local Vendor (AutoChlor, Echolab, etc -- whichever

is specified for kitchen scullery)9. Back Bar Refrigerator: Glastender BB84 / BB60 (depending on size

of bar; spec one door section with drawers). 10. 24” Glass Freezer: Perlick FR24 11. 36” Glass Freezer: Perlick FR36 (if space allows)12. POS Cabinet: Glastender (if space allows)13. Three Compartment Sink: Glastender TSA-60S (only if required by

local DOH; most will allow glass washer + hand sink to accomodate cleaning)

14. Handsink: Glastender HSB-12

1. Trash

2. Rinser/DipperWell

3. DumpSink

4. SpeedRail

5. Combo

IceBin

6. Soda Gun

Manifold

7.LiquorSteps

8. Glass

Washer

9. Back Bar

Refrig.

10. 24” GlassFreezer

11. 36” Glass Freezer

12. POS

BAR STATION TEMPLATE: CORE STATION + AUX EQUIP.

GLASSWASHING, REFRIGERATION, POS

DOH REQUIREMENTS

ERGONOMICS: CRITICAL BAR MEASUREMENTS

42” 12”

Stainless steel trough work surface w/ drainage,

running Underbar lighting: dimmable warm-glow LED

36”

Guest-side overhang: discretion of designer. Suggested between 6-8”

X”Distance between speed rail and refrigeration not to exceed 36”

DISTANCES HEIGHT + WORK SURFACE

BAR TOP: STAINLESS STEEL, DRAINABLE WORK SURFACE

WORK SURFACE: On bartender’s edge of bar, integrated stainless steel trough. Drainage points every four feet. • 8” wide• 1/2” deep• All edges welded together• Constructed of 8 gauge stainless steel• At minimum, trough must be placed over each bar

station, extending two feet to the left and right

RINSER& DIPPER

WELLDUMPSINK

COMBO ICE BIN

SODAGUN

MANIFOLDLIQUORDISPLAY

GLASSGLASS

WASHERHANDSINK

BACKBAR

REFRIG

8 PRODUCTDRAFT

STORAGE/CABINETRY

BACK BAR

REFRIG

RINSER& DIPPER

WELLDUMPSINK

COMBO ICE BIN

SODAGUN

MANIFOLDLIQUORDISPLAY

36”SPEEDRAIL

SPEEDRAIL

PUTTING IT TOGETHER: IDEAL TWO STATION BAR LAYOUT

(Ideally located on back bar between stations)

TRASHBIN

TRASHBIN

NOTE: This layout supposes a local Department of Health that allows a bar to forego a three compart-ment sink when a dedicated glasswasher, handsink, and kitchens scullery is present. For municipalities with stricter codes (that require a three compartment sink), see next page).

RINSER& DIPPER

WELL

COMBO ICE BIN

SODAGUN

MANIFOLDLIQUORDISPLAY

THREE COMPSINK

LIQUORDISPLAY

SODAGUN

MANIFOLD

COMBO ICE BIN

RINSER& DIPPER

WELL

BACK BARFREEZER

BACK BAR

REFRIG

8 PRODUCTDRAFT

BACK BARFREEZER

GLASS WASHER

COUNTERMOUNTEDHAND SINK

36”

ALTERNATIVE: TWO STATION BAR (When DOH requires three compartment sink; not ideal)

POINT OF SALE: LOCATION OPTIONS

UNDERBAR BACKBAR

When space allows, we highly recommend integrating 1 x POS underbar cabinet per station. This will allow bartenders to speed up trans-actions and avoid turning away from guests. Visually, it keeps bright POS terminals from distracting from Canopy Central’s focused design and curated mood -- neatly tucked under the bar top.

Unit: GLASTENDER PCB-18 or PCB-24, ideal-ly located to adjacent to trash bin, to the left of each Template Bar Station configuration.

If Point of Sale must be located on the back-bar, please plan for the following variables:

1. All Data + Electrical for POS should be located precisely at final locations.

2. A wood cabinet should be constructed to enclose the POS drawer snuggly and conceal three sides of POS (see image above).

NOTE: This layout assumes a seated capacity of between 60 - 75 guests. Station counts will be scaled up or down depending on the final seated capacity of each individual Canopy Central.

Use these metrics as a starting place:• Seated Capacity 10-25: ONE STATION BAR• Seated Capacity 25-75: TWO STATION BAR• Seated Capacity 75 - 125: THREE STATION BAR• Seated Capacity 125 +: THREE STATION BAR plus DEDICATED

SERVICE BAR

PLEASE CONSULT PROPRIETORS LLC WITH ANY QUESTIONS

SCALING UP: GUIDANCE

BACK BAR: DESIGN INTENT SUGGESTIONS

GLASSWARE STORAGE LIGHTING

NOTES:

All bar area lights on dimmers with very low setting.

Dimmable LED lighting above underbar equipment (on bar overhang). Warm glow LED. Must be secured to underbar by track system screwed into underbr. No adhesive.

NOTES:

Begin backbar steps/liquor on an elevated platform -- storage un-der for glassware

BACK BAR SHELVING

NOTES:

All bottles reachable by bartend-er.

Liquor display for approximately 100 - 150 bottles.

Bottles lit from below with dim-mable LED light boxes

RESISTING THE LIQUOR “WALL”

ALTERNATIVE DESIGN SOLUTIONS:

Keep back bar within reasonable reach

Minimal liquor below with strong visual material above

Living wall Showpiece art representing local culture

The design team is highly encouraged to resist the urge to create a tiered shelving system on the backbar that reaches beyond a bartender’s grasp. This design demands either 1) being stocked with alcohol, which is prohibitively expensive if adequately filled; or 2) “found” objects as design. If the latter is deemed a de-sirable direction, it is highly recommended that interior design team specs specific items that are in keeping with the brand identity.

Remember: the Canopy brand is authenticity -- or-namental decoration without context of the brand or locality does not have a place.

BACK OF HOUSE: DEDICATED BAR EQUIPMENT

ICE MACHINES

NOTES: Two machines for bar and kitchen use. These specific ma-chines are critical; do not swap with alternative.

1. Hoshizaki IM-500 large cube machine

2. Hoshizaki F-450 nugget ice machine

LOCATION: In kitchen nearest Canopy Central.

SCALABILITY: If capacity of Can-opy Central exceeds 100 seats, add a second IM-500 (stacked) to large cube ice machine and in-crease bin size on F-450 nugget machine.

DRAFT BEER SYSTEM

NOTES: Local vendor/kitchen de-sign to spec draft beer and bag-in-box soda system.

1. Glycol chilled long-draw2. All lines are high-acid

resistent tubing, e.g. “wine” lines (for flexibility with kegged cocktails)

3. All components are 304 stainless steel

4. All draft lines with indepen-dent gas regulator

5. Two draft lines with switch-able gas mixes (Beer Blend or Stout Blend)

6. Inside walk-in, two addi-tional 100% carbon dioxide lines w/ ball lock gas connectors (for carbonating kegged cocktails)

LOCATION: Per kitchen designer’s preference.

DEDICATED PREP AREA

NOTES: Prep space for bar staff to prepare and stage specialty items for bar program. Space needed:

1. Dedicated 5ft x 2ft prep ta-ble with shelf below.

2. Located near scullery and usable prep sink

3. Wall-mount shelving above. Prep table.

4. Dedicated power for bar prep tools: electric juicer, immer-sion circulator.

5. Dedicated 10 linear feet of metro shelving for back-up bar equipment and dry goods.

LOCATION: In kitchen nearest Canopy Central.

BAR FREEZER

NOTES: Dedicated 24” wide stand-up commercial freezer for bar large block ice production.

IMPORTANT: this freezer cannot be used for ANY kitchen uses -- the ice will absorb even feint aromas.

LOCATION: In kitchen nearest Canopy Central.

SCALABILITY: If capacity of Can-opy Central exceeds 150 seats, convert to two-door commercial freezer.

BAG-IN-BOX SODA

TYPE: Hotel preference on pre-ferred soda vendor (Coke, Pepsi, Boylan, etc).

LOCATION: Back of house, not be-hind bar

SCALABILITY: Follow increase in soda manifolds per station as stations scale up

THANK YOUQuestions/Comments: ad@proprietorsllc.com