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HomeMy WebLinkAboutProposed Shared Kitchen Use 11-01-2018 TOWN OF YARMOUTH .011'4. FILE Copy o_ BUILDING DEPARTMENT a .10 ; ' - 1146 Route 28, South Yarmouth,MA 02664 „��;�; 508-398-2231 ext. 1261 Fax 508-398-0836 November 1, 2018 Emily Burbank 173 Route 6A Yarmouth Port MA 02675 Re: 173 Route 6A Proposed Shared Kitchen Use Dear Ms. Burbank: Reference is hereby made to your October 16,2018 letter concerning a proposed Shared Kitchen use,so called. You state that you plan to lease the front two rooms and adjoining restroom for retail use. You also included a definition for"Shared Use Kitchens", developed by the Leopold Center at Iowa State University. Please be advised that I have reviewed this proposal for zoning compliance and have determined the following: -The property is located in a BI Zoning District -You state that"No food produced in the facility will be sold on site -Retail use is permitted by right in this District as provided in Zoning Bylaw Table 202.5, H uses. -The proposed Shared use Kitchen would fall under the category K-11,Miscellaneous Business, and is an allowed use, pursuant to the Town of Yarmouth Zoning Bylaw Table 202.5. I do see however,the definition generated by The Leopold Center includes cooking classes and demonstrations. If these are included in the proposed use,those uses may trigger other zoning requirements. -Plumbing Inspector Lee Hall advises me that you and he spoke via phone, and he advised you that Plumbing Variance No. PV267, issued May 7, 2015, was restricted to the Bakery use. This is something you will have to resolve with him and/or the Plumbing Board prior to occupancy. -Approval from the Health Department is also required. Finally, should you go forward with this Shared Kitchen proposal, you will be required to obtain a Certificate of Occupancy for said use and the tenants that will occupy the two retails areas will also have to obtain Certificates of Occupancy,prior to occupancy. Very truly, James D. Brandolini, Deputy Building Commissioner £ /- - i el .7;14 602 tie Zo7' Emily Burbank �(,�� 173 Route 6A Y ` 7 _ //' /, Yarmouth Port, MA 02675 October 16, 2018 ' ' Shared-Use Kitchen at 173 Route 6A To Mark Grylls, Building Commissioner, Town of Yarmouth James Brandolini, Deputy Building Commissioner, Town of Yarmouth Bruce Murphy, Director of Health, Town of Yarmouth I'm writing to follow-up on my conversations with Mr. Murphy and Mr. Brandolini several weeks ago regarding my intention to lease the first-floor commercial space at 173 Route 6A next spring. The entire space is currently occupied by Happy Fish Bakery, Ltd. as a retail bakery, I plan on ceasing operations as a retail bakery in the spring of 2019, after which rpTa=leasm'g o t theft-ant twoTroom3 anSrdLpiriing`restroom ofIfiF ZON .. rifl -i.. ' o - - - retail? pace._,!Mould like to repurpose the kitchen space as a Shared-Use Kitchen-to be rented out hourly, daily or in shifts to food entrepreneurs and aspiring bakers who need a certified kitchen in order to sell their food products to the public. When I discussed my plans with Mr. Brandolini, he was able to do a cursory examination of the zoning and didn't find any initial conflict between the zoning at 173 and the potential to lease the space as a Shared-Use Kitchen. However, he did request additional information about the intended usage so it could be determined with certainty whether this use was acceptable under the zoning regulations. Shared-Use Kitchens are also known as Co-Op Kitchens, Kitchen Incubators, Certified Kitchens and Food Business Accelerators, among other names. Due to the high cost associated with food start-ups and the increasing number of small-scale, specialty food business in the last two decades, certified kitchen space is increasingly in demand nationwide. The Leopold Center at Iowa State University gives the following definition of Shared-Use • Kitchens: "A shared-use commercial kitchen is a kitchen facility where local entrepreneurs, caterers and instructors can prepare and process their food products for the consumer market or hold cooking classes and demonstrations. These facilities are generally rented by the hour L1..1. . Instead of taking on the considerable financial commitment of opening a private commercial kitchen, new ,or expanding small food businesses can take advantage of shared-use commercial kitchens to help grow their enterprise[...]" The Shared-Use Kitchen at 173 would be exclusively for the production of bakery goods. The kitchen space has its own restroom and kitchen operations will be separated from the , front retail space. Additionally, all tenants will be required to sign a statement acknowledging their understanding of the kitchen's hygiene and safety rules. All tenants must hold a valid ServSafe license and provide a copy to the Health Department to keep on file. No food produced in the facility will be sold on site; all food produced will be taken offsite to be sold to wholesale clients, sold at farmers markets, served at catering venues, etc. I will also provide the Health Department with a schedule of when kitchen tenants will be using the facility so that they can conduct inspections. Additionally, having run a retail bakery for over four years, I can offer mentorship services and training to kitchen tenants and I have relationships in the foodservice and hospitality industries that may provide wholesale opportunities for tenants to sell their products. Hopefully this provides you with a better understanding of my plans for the space. If you could please look into this further and make a determination on whether this is an allowed use it would be much appreciated. Please contact me if you have any additional questions. Respectfully, Emily Burbank Chef Owner, Happy Fish Bakery emily.I.burbank@gmail.com 508.240.4173 1 i 10 V Ni , 4 248 CM1.. .. .-...0 yr lona.tal.A.YS]1\L'!\S • OFPLUMBERS AND GAS FITTERS • . . _ 10.10: continued C-1' • • Women and men's toilet facilities shall be located within 300 feet. 4. Separate toilet facilities shall be provided for teachers and other staff employees. • These toilet facilities shall be in addition to the requirements of 248 CMR 10.10(18): Table 1,See Educational Use Group E(staff)for teacher occupancy toilet • facility requirements. • 5. In addition to 248 CMR 10.10(18)(h)4.,there shall be separate toilet facilities for kitchen (staff) employees, which shall comply with the requirements of 248 CMR • 10.10(18)(i)1. through 3. and Table 1, Educational Use Group E (staff) for kitchen • employee toilet facility requirements. • 6. All secondary and post secondary schools that conduct sporting programs or physical activities on the school premises or grounds and include a gymnasium where the activities may be conducted shall provide separate men and women shower facilities to • accommodate the students. 7. All schools,which incorporate vocational trade programs where students may happen to become unclean due to work activities,shall comply with 248 CMR 10.10(18)(h)6. 8. Emergency Wash Stations are required and shall be installed in the laboratory classrooms of schools,college's and universities where flammable liquids and open flame devices are used. See 248 CMR 10.13(1)(1) t _ aTlnvee 01 a act 1 in or industr al)Establishments. . 1:R'-ht-each establishment where people are employed, there shall be separate toilet facilities for male and female employees. The toilet facilities shall be located in the (tenant establishment and shall be plainly designated for male or females./ • 2. Toilet facilities hi establishments referred to in 248 CMR 10.10(18)(j)1.within two branch levels shall be acceptable. Toilet facilities shall not be required for mezzanines. See 248 CMR 10.03: Mezzanine. In no case may a toilet facility be located more than 300 feet in developed direct distance away from the regular place of daily work activity of any person for whose use it is required. Except where elevators accessible to the employees are provided. 3. Unisex toilet facilities may be allowed if they meet the requirements of 248 CMR 10.10(18)(m). • • 4. In business or commercial establishments(except industrial)that contain less than 1,200 gross square feet of floor area or do not have reasonable access(within 300 feet ' ' • and on the same floor)to core or common toilet facilities,one toilet room located within the establishment provided with the number of fixtures according to the standard set forth • • in 248 CMR 10.10(18): Table I for employee facilities, shall meet the minimum requirement. 5: In every business or commercial establishment where only one person is employed or works,there shall be one toilet and one lavatory for use by the tenant provided in the establishment or a core toilet facility shall be located within 300 feet of the tenant • establishment. Core or common facilities(defined in 248 CMR 10.10(18)0)4.),located on the same floor as the establishment being serviced and having separate designated male and female toilet facilities may be used to meet this requirement. The number of fixtures in the core or common toilet facilities shall be in accordance with 248 CMR • • 10.1008): Table 1 for employee toilet facilities(non-industrial). 6. Where core toilet facilities are permitted and are in compliance with the occupancy requirements as outlined in 248 CMR 10.1008): Table I additional designated(male • and female)toilet facilities shall be permitted within the establishment. These fixtures • shall not be credited towards the fixture count requirements of 248 CMR • • 10.1008): Table I. • 0) )rmvlovee Toilet Facilities for(Industrial)Buildines. • • • . • 1. In every industrial establishment, all toilet facilities, where such toilet facilities include the number and type of plumbing fixtures,the floors,walls,windows,ceilings, • lighting,ventilation,doors,partitions,design and location of the toilet facilities,shall comply with 454 CMR 2.00, Toilets in Industrial Establishments. 2. Separate toilet facilities shall be provided for each sex and shall be plainly so designated male and female. See 248 CMR 10.03: Mezzanine. 3/11/05 248 CMR•154 I Emily Burbank 173 Route 6A Yarmouth Port, MA 02675 October 16, 2018 Shared-Use Kitchen at 173 Route 6A To Mark Grylls, Building Commissioner, Town of Yarmouth James Brandolini, Deputy Building Commissioner, Town of Yarmouth Bruce Murphy, Director of Health, Town of Yarmouth I'm writing to follow-up on my conversations with Mr. Murphy and Mr. Brandolini several weeks ago regarding my intention to lease the first-floor commercial space at 173 Route 6A next spring. The entire space is currently occupied by Happy Fish Bakery, Ltd. as a retail bakery. I plan on ceasing operations as a retail bakery in the spring of 2019, after which I plan on leasing out the front two rooms and adjoining restroom of the building to a tenant for use as a retail space. I would like to repurpose the kitchen space as a Shared-Use Kitchen to be rented out hourly, daily or in shifts to food entrepreneurs and aspiring bakers who need a certified kitchen in order to sell their food products to the public. . When I discussed my plans with Mr. Brandolini, he was able to do a cursory examination of the zoning and didn't find any initial conflict between the zoning at 173 and the potential to lease the space as a Shared-Use Kitchen. However, he did request additional information about the intended usage so it could be determined with certainty whether this use was acceptable under the zoning regulations. Shared-Use Kitchens are also known as Co-Op Kitchens, Kitchen Incubators, Certified Kitchens and Food Business Accelerators, among other names. Due to the high cost associated with food start-ups and the increasing number of small-scale, specialty food business in the last two decades, certified kitchen space is increasingly in demand nationwide. The Leopold Center at Iowa State University gives the following definition of Shared-Use Kitchens: "A shared-use commercial kitchen is a kitchen facility where local entrepreneurs, caterers and instructors can prepare and process their food products for the consumer market or hold cooking classes and demonstrations. These facilities are generally rented by the hour [...J. • Instead of taking on the considerable financial commitment of opening a private commercial kitchen, new or expanding small food businesses can take advantage of shared-use commercial kitchens to help grow their enterprise[...]" The Shared-Use Kitchen at 173 would be exclusively for the production of bakery goods. The kitchen space has its own restroom and kitchen operations will be separated from the front retail space. Additionally, all tenants will be required to sign a statement acknowledging their understanding of the kitchen's hygiene and safety rules. All tenants must hold a valid ServSafe license and provide a copy to the Health Department to keep on file. No food produced in the facility will be sold on site; all food produced will be taken offsite to be sold to wholesale clients, sold at farmers markets, served at catering venues, etc. I will also provide the Health Department with a schedule of when kitchen tenants will be using the facility so that they can conduct inspections. Additionally, having run a retail bakery for over four years, I can offer mentorship services and training to kitchen tenants and I have relationships in the foodservice and hospitality industries that may provide wholesale opportunities for tenants to sell their products. Hopefully this provides you with a better understanding of my plans for the space. If you could please look into this further and make a determination on whether this is an allowed use it would be much appreciated. Please contact me if you have any additional questions. Respectfully, Emily Burbank Chef Owner, Happy Fish Bakery emily.l.burbank@gmail.com 508.240.4173