3400 South Broadway Adaptive Reuse Project

3400 South Broadway Adaptive Reuse Project

June 5, 2019
Written by: Audrey Wilson

We are excited to announce the completion of the $1.8M renovation of the old lighting outlet in Englewood, Colorado at 3400 South Broadway. The 100-year-old building now bolsters exposed ceilings, glass storefronts, and new offices. The renovation, built by us and designed by ArcWest Architects, features significant upgrades to all levels, a new 6,750-square-foot finished office and nearly 21,500 square feet of leaseable restaurant and retail space on South Broadway.

The former lighting outlet had many other identities including Wagner’s patio furniture store and JCPenney. After a near full demolition of the interior, the renovations created open and airy leaseable space along the main level and mezzanine, along with a fully occupiable basement level.

Our team worked closely with Anchor Engineering to create structural solutions that kept the building design intent intact while providing much needed upgrades throughout. Future tenants will love the high-visibility corner with vast open structure and large amounts of natural light.

We also partnered with Colorado C-PACE and building owners Ken Fukayama of BHS properties, and Benjamin Schuessler and Jacob Cohley of Lincoln Energy to support the owners in integrating energy savings and resource efficiency into the building. Read more about this partnership at https://copace.com/retail-owner-finances-energy-savings-project-through-states-c-pace-program/.

Current tenants of 3400 South Broadway include Lincoln Energy Partners, BHS Properties, and Del Rio Royalty Company with available leasable space for future tenants.

All photography by John Johnston Photography (www.johnjohnstonphotography.com).

CrossPurpose Grand Opening Brings Together Community

CrossPurpose Grand Opening Brings Together Community

Local Artists Featured throughout Heart-of-Denver Facility

March 11, 2019
written by: Audrey Wilson

This past Sunday, CrossPurpose officially opened its doors alongside Providence Bible Church. While classes for the non-profit have been going on for a couple weeks, the grand opening marked the official opening for the community. We joined in on the festivities to celebrate! Take a peek at the photos to see how the space turned out.

CrossPurpose Together Cafe. Local artist. Photo courtesy of Snyder Building Construction

The grand opening culminated years of growth and expansion for CrossPurpose and serves as an important milestone for the organization’s unique and important work of abolishing relational, economic, and spiritual poverty through career and community development in Denver.

Aligned with its mission, CrossPurpose wanted to open a headquarters that was designed in community. The 56 walls display their values through quotations, verses, and custom community art. Chief Executive Officer Jason Janz and his team were intentional at all phases of the design process to feature diverse voices, input and leadership for the overall design aesthetic, layout and artwork. As a place-based organization, all of the art is from Denver-based artists. The new facility displays the art of inmates, historic residents, and children.

CrossPurpose Entry Mural. Art by Denver muralist Leti Tanguma. Photo courtesy of Snyder Building Construction

“We are thrilled to provide a place for the voices of our neighborhood artists to be seen and heard,” said Jason Janz, chief executive officer of CrossPurpose.

On the construction side, this 16,000 square-foot, tenant improvement project included new glass-enclosed offices featuring all DIRTT systems, spacious classrooms, a community café, and airy sanctuary. Both café and sanctuary show off beautiful wood cloud ceiling elements.

Matt Redick was the senior project manager on the job and Johnny Jones took the reins as superintendent. Together they truly delivered a wonderful space in collaboration with our friends at CrossPurpose. In Matt’s words, “It was an absolute pleasure working alongside the CrossPurpose team on this project. There’s a great deal of satisfaction for us bringing new life to a building that will allow this wonderful organization to serve the community.”

Entrance to Providence Bible Church. Photo courtesy of Snyder Building Construction

The interior remodel was developed by Principal Architect Michelle Miller, AIA, Interior Designer Annie Pratt, and 3D Graphics and Production Lead Ron Sieh of Jigsaw Design (www.jigsawdesignllc.com). Michelle recognized early on “the team at Cross Purpose had a clear vision for a space that was inviting and spoke to the culture and heritage of the people in the NE Denver community, whose lives are being benefited by the services that the non-profit provides. We worked closely with them to make this vision a reality through the use of color, pattern, texture and art.”

CrossPurpose art wall. Various local artists. Photo courtesy of Snyder Building Construction

We love working with businesses and nonprofits alike who are dedicated to building up our Denver community. We’re looking forward to what great things are in store for CrossPurpose.

Got something in the works? We’d love to know how we can help!  Email us at info@snyderbuilding.com.

Meet David Torres—Snyder Building Construction’s Newest Project Manager

Meet David Torres—Snyder Building Construction’s Newest Project Manager

October 17, 2018
by: Audrey Wilson

We are excited to share that David Torres is on board as our newest project manager. He will be leading jobs in all sectors of our portfolio from tenant improvement to ground-up, including restaurant, retail, office, metal buildings, and historic renovations.

David Torres, Project Manager

David earned his Bachelor of Science in Structural Engineering from Cal Poly Pomona in Pomona, California. He’s a pretty smart cookie. Since then, he’s been managing projects with excellence for 11 years.

His approach to working with clients? “Be trustworthy, be persistent, lead by example, and trust the abilities of others,” he told us. We think that’s a pretty great strategy!

David has bid, estimated and managed the gamut construction projects ranging from $25,000 to $15,000,000.

Most notably, he bid and managed the historic renovation of an existing multi-story building that was originally built in 1888. The renovation included dropping the basement ten feet to allow for a future restaurant tenant, a complete structural retrofit and a new rooftop bar & events center. He also bid and managed a 25,000 square-foot, ground-up construction project for the Disney Archive Library—a new place to house and archive old Disney cartoon and movie reels. Other past projects include multiple projects at Disney Resorts, Pixar executive housing, Shell and Chevron gas stations, Discount Tire shops, full service restaurants, Lululemon Athletica yoga retail locations, multi-family mixed-use buildings, Wal-Marts, schools, churches and architecture offices.

When he’s not busy working, you’ll find him spending time outdoors with his wife or hunting with his bird dogs Chester and Reba.

Bars, Restaurants, and Breweries, Oh my! — Bonus: A Construction Guide to Bars & Breweries

A Three-Part Construction Series

September 19, 2018
collaboration by: Audrey Wilson, Kyle Duce, Loy Maierhauser

Building a happy bar requires the marriage of two important ideas: the overall vibe and the flow. This might just sound like today’s hipster mindset, but in all reality these two ideas are essential to the perfect bar. Think of vibe as the overall vision and concept, or how guests experience the space and place. And flow is all about functionality and efficiency for stronger service and, of course, increased sales.

To understand what that means, we asked a couple of experts. Meet Kyle Duce (he owns Tap Station and Locol in West Seattle, while running Crafted Solutions, a hospitality F&B consulting company, here in Denver) and Loy Maierhauser (a Certified Cicerone, co-founder of Fermentana, LLC, and Tasting Room Manager at MAP Brewing Company in Montana). We sat down with these two and asked some pointed questions so you can have a head start in planning your own bar or brewery.

    
Kyle Duce (left) & Loy Maierhauser (right)

At Snyder Building Construction, we typically build what’s already been drawn and developed, but understanding bar operations should be the starting place for designing (or redesigning) any new bar or brewery. And during the construction phase, we’re always there to help you build it better, find ways to save money, and keep the project on schedule.

Q&A

What should people consider when building a bar that would allow it to operate more smoothly?

  • Kyle: More dry storage / liquor room space! Keeping back up items in an easily accessed storage room will help maintain the clean aesthetic and design of the original concept while allowing for bulk purchases that make a huge difference in bottom line profit.
  • Loy: The bar’s physical design! I love the idea of seating around the whole bar, but you end up with a really challenging fishbowl effect. I know it’s nice to have the additional seating at our bar, but you end up with people trying to catch our bartenders’ attention from all directions, and it can be a bit challenging for them.  We’ve definitely had to troubleshoot the flow issues.

Keep in mind, many jurisdictions require liquor storage to be locked and any plan reviewers will want to understand where this storage is located. Overhead storage may have separate code requirements and fire, life/safety want to know storage won’t block any alarms or sprinkler heads. Consider also that cold beer likes to stay cold and wine is often temperature regulated. As such, plan carefully how you will store your canned/bottled beer and wine supply both behind the bar and in back-up storage.

What are the top three keys to consider when building your new bar?

  • Kyle:
    1.  Clearly identify your concept and vision.
    2.  Never sacrifice functionality over aesthetics.
    3.  Flow of service behind the bar – set up wells to service guests fast and efficiently. Make sure high volume items are easily accessed and the draft system is centrally located. Have a dishwasher close to the service well. Create a work flow based off a busy night that’s efficient for bar staff to move and create a seamless night of service.
  • Loy:
    1. Vibe – What do you want people to FEEL when they walk in? What’s your ideal vibe?  Build it.
    2. Flow – How do you envision people moving through your space? For example, are you going to have a host, or let people wander in on their own?  How are you going to let people know how to flow through your space?  Signage, furniture, staff?
    3. Logistics of your tap lines – This might be obvious, but long beer lines can be challenging to deal with. Long, glycol-chilled lines can still end up causing issues and can be tricky to troubleshoot. Typically, the shorter the line, the easier to deal with, and easier for your staff to change kegs and keep the flow of beer coming quickly on busy nights.

All of these ideas center on planning and designing. Tap line logistics are huge! Shorter tap lines are absolutely easier and keep the beer colder overall. Tap lines aren’t just for beer anymore either. Consider also cold brew, wine, and sparkling water. Signage and furniture won’t go in until the end or even after construction – but many times signage and furniture have long lead times so you’ll likely want to get things ordered and settled at the beginning of construction.

What questions do you for a contractor have about bar construction before you get started?

  • Kyle:
    • Once the bar budget for fixtures and equipment are in place, what is the protocol if budget gets exceeded throughout the build out?

Great question. We always recommend adding a 5% contingency line to your overall budget for this reason! But the heart of this question depends on a couple things. Was this an unforeseen condition or a change to the contract documents? If so, these additions typically move forward as change orders. How costs are managed depends on the agreement with your contractor. Have you set up a hard bid or negotiated job with them? Additional costs are always run by the owner first, however, some changes may be required your jurisdiction which would be required to earn a certificate of occupancy to open the business.

  • Do you have a portfolio of previous bars & restaurants that you have completed? It’s always good to see the work the contractor has completed and what they are capable of.

This is a great tip. Always ask about previous experience! Our team has run the gamut, from multi-million dollar brewery campuses to hole-in-the-wall, local joints.  We’ve got local recommendations for everything from draft systems to bar tops to back-of-building delivery set-ups.

  • What are realistic time frames for every major stage of the build out? How has that been met in the past with previous concepts?

For projects roughly 2,500-5,000 SF in size you’re looking at about 12-14 weeks of construction time. You’ll want to add surveying, planning, architectural design and construction document drawings, permitting, etc… to get a true sense of your timeline. This could add anywhere from 8 to 12 weeks on the front end. Additionally, the exterior signage process has its own permitting and timeline process outside of the construction timeline through local zoning departments.

The 12-14 week construction portion will run somewhat like this: 1-2 weeks for underground plumbing and electrical; 3 weeks for framing/MEP rough-ins; 3 weeks equipment installation/overhead work; 4-6 weeks for paint, tile, lighting, and finishes throughout.

Note, permitting jurisdictions will not allow you to move in furniture or train staff in the space until a health inspection and final building inspections are completed. Consider this timing when building out your opening operations plan!

What are your biggest lessons learned from bar set-up / construction?

  • Kyle: Never cut costs on the importance of good materials and equipment that will withstand the high volume of wear and tear. Consider a durable bar top, reliable refrigeration, and quality draft system. Also, create a highly detailed budget and be prepared to make cuts within the budget, having backup finishes and fixtures in place if needed.
  • Loy: Get some experienced bartenders and servers in to look at your plans and building. Even if builders or owners have some experience in the industry, it’s typically years in the past, and having the people who will ACTUALLY be moving through your space look at it and help you troubleshoot things and generate ideas will be invaluable.

We agree! Partnering with industry folks who have been down this road is the best way to go. They can help you get started on the right foot and follow you through to the end.

For more bar and brewery inspiration, check out: www.hospitalitydesign.com, www.architecturaldigest.com, www.rejuvination.com, www.frankarchitecture.ca

Read part I of the series: The Nuts and Bolts of Building a Restaurant: A Guide for New Owners.

Ready to learn more and get to work with us? Email info@snyderbuilding.com or call us at 720.900.5082.







Meet Johnny Jones – Snyder Building Construction’s Newest Superintendent

Meet Johnny Jones – Snyder Building Construction’s Newest Superintendent

April 18, 2018
by: Audrey Wilson

Johnny Jones, Superintendent

We’re thrilled to bring on Johnny Jones as our newest superintendent! He’s already hit the ground running with our retail and restaurant sector.

Johnny started his career in construction in his late teens. He’s worked in everything from tenant finish to ground up with stints in carpentry and worked his way up to be a superintendent, a position he’s now held for nearly 12 years. His hard work doesn’t go unnoticed as he’s received Project Safety Awards from the Denver Justice Center and Project Performance Awards from the Denver News Agency building.

“I want to do a great job for the client,” says Johnny. “I go in as if I’m building something for a friend. In this line of work, I’ve made clients life-long friends.”

He loves working with subcontractors, building a plan, and seeing it come through to fruition. Past projects include Cradles to Crayons, Huntington Learning Center, Andy’s Frozen Custard, Cheers Liquor Mart, and a large, pharmaceutical-grade commercial kitchen.

Johnny is a Denver native and graduate of East High School. He’s played semi-pro arena football and coached local little league for nearly ten years.

Your Budget Will Thank Us — 8 Design Trends to Consider When Value Engineering | Part III: Bars, Restaurants, and Breweries, Oh my!

Your Budget Will Thank Us — 8 Design Trends to Consider When Value Engineering

A Three-Part Construction Series. Part III: Bars, Restaurants, and Breweries, Oh my! — A Three-Part Construction Series

April 12, 2018
collaboration by: Matt Redick & Audrey Wilson

With the infrastructure engineered and a strong team and plan in place, it’s time to talk interiors and finishes. In their semi-state-of-the-union, Architectural Digest notes 2018 restaurant design continues trending toward Instagrammable, well-lit spaces that incorporate natural greenery. Alvarez-Diaz and  Villalon add that experience-driven design will also reign. “There is a shift in restaurant atmosphere, from cozy and rugged to clean and modern. Expect more green in the form of plants and living walls, adding life and comfort,” says Rachael Lyman of Studio Atlantis. In addition to plants, sustainability will continue to be a “green” focus.

 When it comes to saving money during construction, it boils down to two things: (1) plan your best ahead of time; and (2) value engineering, meaning to think critically about your “must-haves” and make tough decisions around what design elements to keep in order to meet your budget. Do the planning up front and then let the design play out. As a general rule of thumb, design changes in the field can cost up to 3x more than making design decisions at the early stages—this is due to plan revisions, time lost, lead times, and extra project management time.

There’s no doubt you’ll end up spending a lot of your budget is on kitchen equipment, any “wet” areas of the restaurant including restrooms, lighting packages, and infrastructure upgrades (mechanical, electrical, plumbing). In the sections below, we look at a few areas of consideration and dive into some 2018 restaurant design trends to discuss what’s happening and identify areas of cost savings (a.k.a. value engineering or ‘VE’).

If you missed Part I of the conversation, check out the Nuts & Bolts of building a restaurant here.

SOCIAL MEDIA DRIVEN DESIGN
Whether you’re building a franchise brand or a local owner/operated concept, brands have to be unique to distinguish themselves. How brands connect to their consumers these days is intrinsically tied to their social media conversation. With your physical store presence, you have to weigh the options of spending more to have a unique brand experience (i.e. a unique Instagram/Snapchat moment) or spending less for a simpler look. When it comes to construction, custom items such as art, fixtures, furniture and features will most likely be more expensive than what you can find off the shelf. Trends shift quickly, so be prepared for an interiors update as soon as five years to keep up with the changes.

VE Option: Keep the structural/built design elements classic or simple. As design trends shift, furnishings are easier than structural/architectural elements to change. Choose the number of custom features carefully—custom work is almost always more expensive.

FEATURE LIGHTING
The lighting package and associated electrical work will be a high-priced ticket item during your construction build out. Long lead times for light fixtures may make it tough to keep on schedule without proper planning with your design and construction team. We recommend deciding on your lighting package early so that material can be ordered as quickly as possible which is your best hope at keeping this activity line on schedule. Added days to the schedule = increased cost.

Certain lighting is required by code. To meet code requirements in Denver, you must plan to reduce overall lighting power consumption by using enhanced lighting controls. This means drawing less power altogether via LED fixtures or changing out light switches to an occupancy sensor switch. In some cases, a fully integrated, lighting-control panel may also be required by the local jurisdiction. Another typical health department requirement is task lighting behind and underneath the bar for employee visibility.

Consider that track lighting offers flexibility in pointing light where you want it to go (accent walls, highlighting art, etc.) and is great for open ceiling plans. Recessed lighting works well for drywall hard lid or acoustical tile ceilings.

VE Options: Choose less expensive ambient lighting and spend your lighting dollars for accent/feature lighting. Choose less expensive fixtures in the back of the house and focus on making impact in guest areas.

NATURAL GREENERY
Having plants in a space can improve ambiance and mood. Consider, however, that with live greenery it’s imperative to maintain and water them to keep plans looking healthy and great. Plant maintenance will add monthly costs, something to think about before you add them into your design.

Adding plants to your restaurant can happen before or after the build out depending on the application within the design. Examples include built-in planters, live green walls, etc. Will plants be hung from the ceiling? If so, how will they be hung? Are you choosing indoor or outdoor planters? If you plan to incorporate greenery into fixed design elements, consider drainage plans, non-porous materials, access for maintenance, ability to provide watering, and proximity to food production to avoid cross contamination.

EXPERIENCE-DRIVEN DESIGN
Jeff Sheppard of Roth Sheppard Architects in Denver gave a talk earlier this year at the Colorado Real Estate Journal’s conference about the importance of experience-driven design. To drive home his point, Sheppard talked about how “airports are the new mall” and how self-service kiosks in restaurants and retail are also becoming more and more prevalent. When you look around, you see some local chefs already driving this experience innovation. Take Five Point’s Birdcall with iPad order kiosks and only a few service staff. And First Draft Taproom & Kitchen where guests pour their own beer and are charged by the ounce. Self-service sparkling water is on the rise as well.

All of these experience-driven design choices require intentional storage, electrical, plumbing, and service flow planning. While you will spend money on building for these, you could save on labor costs once open.

PICKING APPROPRIATE FINISHES
Picking appropriate finishes means choosing what meets the budget, fits the design, and serves its purpose for a long time. Right now, 2018 predictions are bringing back wood and white for a light, open-airy feeling. Along with this, we may see a shift in the decision to use finished concrete as the floor option. Floor tile can be a great alternative to finished concrete and has an incredibly wide-range of possibilities. Be cautious in your choices, as tile cost varies widely and can have long lead times, especially if shipped from overseas.

Picking finishes that look great and stand up to the commercial, high-volume traffic matters. “Don’t skimp on the quality of the kitchen floor. It costs you more up front but saves you money in the end,” says Rich Snyder, Owner of Snyder Building Construction. The back of the house gets heavy use with foot traffic, deliveries, dirt, and grease grime. It’s easier to spend more money up front for an easy to maintain and durable floor. Patching and repairing down the line is costly and disturbs your business. Further, patches may not always match the original quality.

Some common floor finish choices include, finished concrete, epoxy flooring, and quarry tile. Polished concrete is the least expensive, but it’s porous so can stain, will easily break a dropped dish, and is hard on the human body after standing all day. Some local health departments will not allow concrete treatments, so check with your design team if this is a floor you’re considering. Quarry tile is mid-range in terms of price and is very durable, but not as attractive. Epoxy flooring costs a bit more, but can accomplish the goals of looking great, reducing smallware breakage, and increased employee comfort despite all-day standing.

In wet areas of the restaurant (like bar and back of house), another material consideration is stainless steel. Plastic laminate or other less expensive options won’t hold up to the constant wear and tear. Stainless steel kitchen sinks and fixtures can come in a wide range of pricing and it can be tempting to go for the most expensive “Cadillac” equipment package, but it is not always necessary. You can save money by picking less expensive brands because stainless steel equipment and sinks typically utilitarian pieces of equipment. Unless you’re considering an open kitchen, you don’t need to choose the most expensive. All that said, equipment that offers better sustainability in terms of energy or water use typically cost more up front but save you in costs years down the line—and are better for the environment. If sustainability is a priority for you, it may be worth the extra money to invest in this type of equipment.

BRINGING THE OUTDOORS INDOORS
Welcome Spring! Which means it’s time for patios, roof tops, open windows, and door rollups. Read on for tips on these design options to make sure you’ve planned for everything.

  • Roof Top Patios – Structures must support the weight of a specific live load to be used for occupancy. Check with your engineers and building owner/landlord if applicable!
  • Outdoor Ground Patios – Code requires at least 5’ of clearance around the patio for pedestrian travel. You’ll need a handrail or demarcation line around the patio for exterior alcohol service (and an approved liquor license).
  • Overhead Doors – Because overhead and rollup doors breach the inside and outside and require building into the walls of the building, negotiate with the landlord as to whether this is a landlord provided item or tenant provided. Additionally, there are special code requirements regarding clearance to travel and fire suppression lines above and below the track.

SUSTAINABILITY
Did you know that when furniture for the US is made, the wood is typically harvested in North America, is usually shipped overseas for production and fabrication, and then shipped back to sell in the U.S.? The amount of fossil fuels and energy required for that intercontinental supply chain isn’t sustainable.  Housefish, a Denver-based furniture manufacturer hopes to change that by sourcing local materials and making furniture in the city.

Other ways to incorporate sustainability into your restaurant include LED lighting, sourcing local, energy-efficient equipment, and planning for dimmers/controls. Dimmers and controls are great in a restaurant setting because they allow you to change the mood and lighting based on time of day. Divided, rough-use bins are also a strong idea. LarkBurger is a front runner on this idea who feature built-in bins divided for trash, mixed recycling, and compost. The company composts 100% of its packaging when commercially available. You’ll need to plan for service pick-ups to make sure recycling compost is disposed of properly once it leaves your facility.

A/V and ELECTRICITY
While this wasn’t pointed out as a 2018 trend in our research, these are must-haves in our digital world. Convenience outlets and USB ports are integral these days. Further, consider the flexibility of your sound system and are you streaming radio/music? How’s your internet connection and Wifi? Is it public wifi? If you are streaming music, you will want to make sure your internet connection is strong.  Can you put outlets on the guest side of the bar for phone charging and sometimes laptop work? Lastly, it’s never fun if an electrical circuit gets tripped. Make sure your point of sale kiosks are each on a dedicated circuit so that if the inevitable happens, not all of them cut off altogether. Redundancy will save the day!

Other Pro-Tips:
You’ll thank us later.

  • You can’t move in furniture or train staff in the space until a passing health inspection and TCO is acquired. Not following this rule can be detrimental to your move in.
  • Denver has an ordinance that all single-stall bathrooms are to be built as gender neutral.
  • Save yourself stress and partner with an experienced food-service architect and general contractor. You will save time because there are unique rules regarding floor drains, sanitization stations, finish specifications, etc. that these partners can help with.
  • Do the planning up front and let the design play out. Design changes in the field can cost up to 3x more than making design choices at the early stages due to plan revisions, time lost, lead times, extra project management time.

Ready for more? Contact Snyder Building Construction for concept budget pricing or support on building your restaurant at info@snyderbuilding.com or 720.900.5082.