## The Daily Pour — Revised Build Requirements

1. **Trailer:** 8.5' × 26', 7'6" interior height. This is the correct size going forward.

2. **Drive-through only:** There will be no walk-up service area or customer-accessible interior.

3. **Drive-through service window:** The serving window needs to be on the **opposite side of the trailer from the employee entry/exit door**. It should be positioned low enough for comfortable vehicle service.

4. **Drive-through workstation:** Provide a clear area directly at the window with a **lower pass-through counter/shelf and space for a stool or seat**, allowing an employee to comfortably take orders and hand drinks to customers. Counters/equipment should not obstruct access to the window.

5. **No pastry display case:** Please remove it. Customers will not enter or walk up to the trailer, so a customer-facing pastry display isn't necessary.

6. **Employee entry/exit:** Preserve the trailer's side employee door and design the cabinetry/equipment around its actual factory location. Do not relocate it unless structurally necessary.

7. **Restroom:** Add a compact, completely enclosed employee restroom with a permanent toilet and door.

8. **Handwashing:** Include one dedicated commercial handwashing sink in an accessible location outside the restroom/workflow as required by the reviewing health authority.

9. **Warewashing:** Include a commercial **3-compartment sink with appropriate drainboards**.

10. **Espresso station:** Provide space and utilities for **two commercial 2-group espresso machines**.

11. **Grinders:** Provide **two commercial espresso grinders** adjacent to the espresso workstations.

12. **Coffee brewing:** Provide space for **two commercial coffee brewers**.

13. **Tea station:** Provide an electric commercial hot-water dispenser/kettle for specialty tea service.

14. **Microwave:** One commercial microwave for reheating prepared baked goods.

15. **Air fryer:** One commercial countertop air fryer used **only for reheating prepared baked goods**.

16. **No cooking line:** There will be **no grill, griddle, range, deep fryer, open-flame cooking equipment, or raw-food cooking operation**.

17. **All-electric operation:** Cooking/heating, water heating, HVAC and beverage equipment will be electric. The old propane water-heater design should be removed.

18. **Refrigeration:** Provide **one commercial undercounter refrigerator** at the beverage-preparation station.

19. **Main refrigeration:** Provide **one full-size commercial refrigerator/freezer combination** for bulk refrigerated/frozen inventory.

20. **Remove old refrigeration equipment:** Delete the separate mini-fridge, stand-up freezer and sandwich-prep refrigerator shown in the existing drawings.

21. **Ice:** Include one commercial open-top ice machine/bin positioned near drink production.

22. **Prep space:** Maximize usable counter space for drink preparation and baked-good reheating.

23. **Dry storage:** Use the space saved by eliminating the second large refrigerator/freezer for **full-height storage/pantry cabinetry**.

24. **Operational storage:** Provide organized storage for cups, lids, sleeves, straws, napkins, beans, specialty teas, syrups, flavorings, cleaning supplies and daily restock inventory.

25. **Ingredient drawers:** Include drawers/bins specifically for coffee beans, teas and smaller beverage ingredients.

26. **Freshwater:** Plan for approximately a **65-gallon onboard potable-water tank** if direct water service isn't available.

27. **Freshwater tank location:** Do **not assume the large fresh tank will be mounted underneath the trailer**. Our preferred concept is a low-profile tank inside the conditioned trailer, potentially underneath the espresso/prep counter or inside an enclosed utility cabinet/partition.

28. **Freshwater access:** Provide an exterior potable-water fill connection and service access to the tank, pump, filters, valves and plumbing.

29. **Direct water:** Include provisions for a direct potable-water connection with appropriate backflow protection when a location provides water service.

30. **Water filtration:** Include appropriate filtration/water treatment for the espresso and coffee equipment.

31. **Electric water heater:** Install an appropriately sized electric water heater for the sinks and required hot-water demand.

32. **Gray water:** Final gray-water tank size and location should be determined from actual water usage and applicable health requirements. Underfloor mounting should only be used if adequate frame space and ground clearance exist.

33. **Black water:** Add a separate black-water holding tank for the restroom toilet, preferably positioned close to/below the restroom where structurally practical.

34. **Tank access:** All tanks need accessible fill, drain/dump, venting and service points.

35. **Indiana winter operation:** Water lines, tanks, pumps and vulnerable plumbing need protection against freezing because the trailer will operate in the South Bend area during cold weather.

36. **Mini-split:** Install a **mini-split heat pump providing both air conditioning and heat**. Show the interior air handler, exterior condenser, condensate drain, refrigerant routing and electrical connection.

37. **Electrical system:** The trailer needs a professionally designed electrical system based on the **actual nameplate loads of all final equipment**, not simply an extension-cord arrangement like the current drawing describes.

38. **Electrical outlets:** Provide appropriately positioned outlets and dedicated circuits where required for espresso machines, coffee brewers, refrigerator/freezer, undercounter refrigerator, ice machine, microwave, air fryer, tea equipment, water heater, mini-split, water pump, POS and technology equipment.

39. **Code compliance:** Electrical design and installation must meet the applicable **South Bend/St. Joseph County and Indiana electrical permitting/code requirements** in effect when the trailer is constructed.

40. **Shore power:** Plan around an appropriately sized shore-power system. Our current concept is **50A 120/240V**, but final service size should come from the electrician's load calculation.

41. **Generator:** The final generator needs to be sized from that same electrical load calculation rather than selecting one arbitrarily.

42. **Battery/inverter system:** Provide for an exterior battery/inverter/charging system, with final capacity determined after the electrical loads are known.

43. **Exterior utility equipment:** Generator, battery system, inverter/charger and associated electrical equipment should be in properly designed exterior/weather-protected locations rather than consuming interior galley space.

44. **Mini-split condenser:** Exterior mounting must account for ventilation, service clearance and trailer weight distribution.

45. **Wall-mounted screen:** Provide a dedicated interior wall location with electrical and network connections for an operational display.

46. **Networking mini-rack:** Provide a compact wall-mounted network cabinet/rack.

47. **Technology:** The rack should accommodate the router/cellular connection, managed PoE switch, NVR/security equipment and UPS.

48. **Cameras:** Provide pathways/power/network cabling for exterior/interior PoE security cameras as required.

49. **POS:** Provide a dedicated POS/order station adjacent to the drive-through window without blocking the pass-through area.

50. **Fire extinguishers:** Provide clearly designated and easily accessible mounting locations for the required fire extinguishers.

51. **Fire/ventilation review:** Because there is no grill, fryer, griddle or conventional cooking line, please have the final microwave/air-fryer configuration reviewed to determine the actual ventilation/fire-suppression requirements rather than automatically carrying over the generic Type I hood/ANSUL language currently in the drawings.

52. **Commercial finishes:** Floors, walls, ceilings, counters and cabinetry need to use smooth, durable, easily cleanable materials acceptable to the reviewing health authority.

53. **Lighting:** Include shielded commercial LED lighting with sufficient illumination over all work and cleaning areas.

54. **Weight distribution:** Please account for the location of the freshwater tank, gray/black tanks, espresso machines, refrigeration, batteries, generator and other heavy equipment when determining axle and tongue loading.

55. **Final electrical load calculation:** This needs to happen **before finalizing the electrical panel, shore-power capacity, generator, inverter, battery system or major appliance circuits.**

56. **Final plumbing calculation:** Tank sizes and water-heating capacity should be based on the actual sinks, espresso machines, water demand and applicable health requirements.

57. **Final objective:** The interior should prioritize a **clean two-person coffee-production workflow**: order → espresso/coffee/tea production → finishing → handoff through the drive-through window, with minimal unnecessary movement.
