FOODHALL

• Primary circulation: High-traffic paths 72” (152.5cm) min. width. Elsewhere, 48” (122cm) min. width
• Secondary circulation: Paths between furniture 36” (91.5cm) min. width
• Table clearance: 42” (106.5cm) min. between the table and the wall for seating
• Design seamless circulation within food service and dish cleaning areas to avoid flow intersections (obtaining and returning trays, food, and beverage layout)
• Provide a clear floor space of 36" width x 60" depth (91.5cm x 152.5cm) in front of all appliances and sinks

Walls

• Wall type 9: Gypsum wall to deck with insulation
• Wall type 7: gypsum wall to deck
• Backing in walls for brand installations as needed
• Consider acoustic treatment
• Paint with rubber base (or equivalent) or exposed structural material
• Backsplash: Full-height tile. From time to time, this becomes a custom brand moment, with the brand budget covering the additional cost

Floors 

• Avoid high-gloss finishes and high-contrast patterns
• Concrete or cleanable flooring for wet locations
• Walk-off mats: At exterior entrance to outdoor areas

Ceiling

• Open with acoustic treatment, gypsum or ACT (or equivalent)

Furniture

• Ensure the Foodhall includes multi-functional spaces such as a Hub to host various gatherings, including presentations, informal, and large capacity events
• These spaces include seating options to create community and provide a place to eat
• Types: Mix of tables, booths (see "Casework and Plumbing" section for more details), lounge seating
• Eating areas should have a variety of table sizes and seating options, provide a mix of eat/work seating typologies and a variety of high and low seating options
• The space should encourage informal interaction between individuals and groups of various sizes
• Accessibility: Suitable for a variety of body types and comfort preferences; allow for people who use mobility devices (wheelchair, scooter). Examples: narrow/wide, arms/armless, lounge/table, chair/stool, etc. 
• Tables: Majority standard height (versus bar or counter height); between 28"-30" (71cm-86.5cm) height with 27" (68.5cm) knee clearance 
• Finishes: Cleanable, durable, suitable for high traffic

Accessories

• Provide glasses and silverware 

Waste bins

• Opening: Either no door, motion-activated door, or attached door that does not provide resistance
• Clear floor space: 32" x 54" (81.5cm x 137cm) min. for front or side approach
• Label waste receptacles: See Sustainability Waste Standards for campus
• OPTIONAL: Integrate in casework below counter

Window coverings

• Roller shades: Manually operable, 3-5% opacity - prevents glare and reduces energy use due to temperature gain and loss

• Consult with local service team for casework needs related to food, beverage, events , and population size
• Provide appliance controls that are within easy reach, between 12"-48" (38cm-120cm). This includes refrigerator, microwave, dishwasher, coffee maker, water dispenser, etc.
• Consider clearances and reach for someone in a wheelchair, ease of use, clear signage for someone with low vision, etc.
• Accessible reach range: 48" (122cm) max. height for an unobstructed reach, 44" (112cm) over an obstruction deeper than 20" (51cm)
• Users should have access to everything they need (e.g. dishes, silverware, coffee, snacks, etc.) in the accessible reach range. All supplies do not need to be within the listed range, as long as a portion of each item is available. Upper cabinets: Avoid when possible

Counters

• Counter height: 28"-34" (71-87cm) max.
• Counter depth: 36” (91cm) min. counter space for coffee, tea, and water filter
• Counter width: 48” (192cm) min. counter space for food prep 
• Countertop: Quartz composite solid surface counter
• Cabinet material must be durable in high-use areas
• Enclosed casework for recycling, redeemable containers, compost, trash, etc. Open casework for used dish drop. Refer to the Distribution Centre Sustainability Guidelines, for waste receptacles, signage,  and labelling requirements 
• Include casework to store glasses, cups, silverware, equipment, and supplies. Ensure that at least a few of each item are located in an accessible location
• Handles: Provide casework pulls/handles that are easy to open (with a single, flat hand, with no need to pinch, grasp, or twist)

Upper casework

• Vertical product placement is preferred. Upper cabinets or shelves should be avoided. Open shelves or no uppers are preferred
• Label supplies behind cabinets – use consistent graphics throughout the site

Sink

• Sinks: Accessible side approach is min. 
• Provide sink (or sinks) open below for a front approach. Front approach at accessible sink is required. Consider removing doors from casework at sink with 36” (92cm) min. clear for easy approach
• At the sink, dishwasher, water dispenser, refrigerator, coffee maker. Under-counter mounted sink with food trap basket, no garbage disposal. Faucet with no sensor
• Provide 27” (69cm) clear knee space and insulated pipes for at least one sink and counter
• (x1) Counter-mounted soap dispenser

Booths

• Implement where budget allows for booths
• Avoid separation panels between booths or ceiling enclosures, these are more costly and give a false sense of privacy
• Do not install booths on raised platforms
• At least one booth should be accessible for use by people with mobility assistive technology (wheelchair, scooter). The mobility device should be able to pull up without reducing the primary circulation path width, which may require the table edge to be setback from the walls on each side of the booth. Provide a 36” x 48” (92cm x 122cm) clear floor space

Proportions

• Use the required dimensions or approve variances with the design team
• Seating: 18” (46cm) max. depth
• Table: 36” x 48” (92cm x 122cm) 
• Table legs: 19” (48cm) min. inboard from the table edge to allow people using mobility devices to work comfortably
• Low profile wall mount 4” (10cm) max.

Clearances

• Allow someone using a mobility device to pull up without reducing the primary circulation path width. 27" (68.5cm) high knee clearance and a clear floor space on one side of at least 32" x 54" (81.5cm x 137cm). This may require the table edge to be setback from the walls on each side of the booth
• Table legs should be at least 19” (48cm) inboard from the table edge to allow people using mobility devices to work comfortably
• Angled back is preferred, but not required
• Durable, cleanable seating materials

• Verify capacity requirements with the local service team 
• Standard food offering equipment:
• (x2) Vending machines providing food and drink
• (min. x4) Microwave: Ensure that at least one is in the accessible reach range
• (x2) Refrigerator for food storage: should be a residential grade w/freezer and ice maker. No water/ice dispenser. Full-depth preferred
• (x1) Coffee maker 
• Hot & cold water filter 
• Tea service 
• Ice maker (Geo dependent: North America)
• In locations where vegan/non-vegan, halal/non-halal or kosher/non-kosher need to be separated, consider putting one fridge and one microwave at the end of the wet wall away from other equipment
• Appliance controls should be located between 18”- 44” (45.7cm-111.8cm) above the finished floor 
• All equipment and supplies (water, ice, microwave, etc.) should be marked with appropriate, high-contrast signage and labelled in large print or braille

Point of sales counter

• Counter height: 28"-34" (71-87cm) max
• Cash point, payment terminal etc. to be within accessible reach range
• For higher demand facilities, consider multiple payment station setup
• Provide under-counter storage for essential supplies (equipment, power, etc.)
• Provide designated condiment/utensils counter next to point of sale counter

• Position the kitchen near freight elevators with access to risers and loading docks where feasible
• A storage area should be provided for dry goods
• Secure hygienic zone for food storage
• Secure lockable zone for catering supplies
• Consider food segregation based on diet i.e. vegetarian, gluten-free
• Provide counters with durable easy-to-clean and maintain, with integrated refrigerators and freezers
• Ensure compliance with all local health department codes and regulations

• Ensure adequate climate control to accommodate heat created by equipment and people
• Ensure air circulation is sufficient for the intended number of occupants and equipment

Outlets

• Provide power wherever possible to create informal work settings, and ability to work in non-peak dining periods
• Booths: (x1) outlet each; above table height for easy access with clearance for mac laptop cords 
• Banquettes and lounge seating: Distribute outlets for easy access from all seats
• As needed at screens, music or digital content players
• As required for appliances
• Perimeter: Spaced at max. 50’ (15m) for cleaning equipment

Lighting

• Range: Calibrate on-site - project team to determine max. setting within 20-40 FC (215-430 LUX)
• Controls: On/off. Programmed to remain on during business hours
• Switches: Height 44"-48" (38cm-122cm)
• Provide adequate natural or artificial lighting in the kitchen. Overhead lighting should be protected to prevent contamination of food

• See Circulation and Wayfinding section
• Amenity Icon Tab only if the location is not obvious along the circulation path at a distance
• Often a good opportunity for placemaking

• High priority area for branding. These should be high energy spaces intended to invigorate and excite our Nike teammates during their breaks
• Opportunity to bring in local stories that could complement the activities that happen in the space (eating local food, watching local news and sports). Brand execution opportunities could include custom mosaic tile walls, original artist murals, living/moss walls, athlete photography, brand quotes, custom lighting, etc.

• Refer to Nike Tech standards
• OPTIONAL: Utilize technology such as digital displays for menu preselection to streamline service and enhance operational efficiency

• For Workplace Security standards, contact your local Design or PM team. EHS standards can be found in Resources
• Secure lockable zone for separate cleaning products in Service Kitchen. Hazardous chemicals (cleaning materials and pesticides) should store in a separate storage area provided away from foods
• Factor in delivery logistics for kitchen when planning the space

• Refer to the DC Sustainability guidelines, for waste receptacles, signage