8.9 KiB
The Daily Pour — Revised Build Requirements
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Trailer: 8.5' × 26', 7'6" interior height. This is the correct size going forward.
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Drive-through only: There will be no walk-up service area or customer-accessible interior.
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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.
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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.
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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.
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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.
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Restroom: Add a compact, completely enclosed employee restroom with a permanent toilet and door.
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Handwashing: Include one dedicated commercial handwashing sink in an accessible location outside the restroom/workflow as required by the reviewing health authority.
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Warewashing: Include a commercial 3-compartment sink with appropriate drainboards.
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Espresso station: Provide space and utilities for two commercial 2-group espresso machines.
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Grinders: Provide two commercial espresso grinders adjacent to the espresso workstations.
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Coffee brewing: Provide space for two commercial coffee brewers.
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Tea station: Provide an electric commercial hot-water dispenser/kettle for specialty tea service.
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Microwave: One commercial microwave for reheating prepared baked goods.
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Air fryer: One commercial countertop air fryer used only for reheating prepared baked goods.
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No cooking line: There will be no grill, griddle, range, deep fryer, open-flame cooking equipment, or raw-food cooking operation.
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All-electric operation: Cooking/heating, water heating, HVAC and beverage equipment will be electric. The old propane water-heater design should be removed.
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Refrigeration: Provide one commercial undercounter refrigerator at the beverage-preparation station.
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Main refrigeration: Provide one full-size commercial refrigerator/freezer combination for bulk refrigerated/frozen inventory.
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Remove old refrigeration equipment: Delete the separate mini-fridge, stand-up freezer and sandwich-prep refrigerator shown in the existing drawings.
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Ice: Include one commercial open-top ice machine/bin positioned near drink production.
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Prep space: Maximize usable counter space for drink preparation and baked-good reheating.
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Dry storage: Use the space saved by eliminating the second large refrigerator/freezer for full-height storage/pantry cabinetry.
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Operational storage: Provide organized storage for cups, lids, sleeves, straws, napkins, beans, specialty teas, syrups, flavorings, cleaning supplies and daily restock inventory.
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Ingredient drawers: Include drawers/bins specifically for coffee beans, teas and smaller beverage ingredients.
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Freshwater: Plan for approximately a 65-gallon onboard potable-water tank if direct water service isn't available.
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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.
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Freshwater access: Provide an exterior potable-water fill connection and service access to the tank, pump, filters, valves and plumbing.
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Direct water: Include provisions for a direct potable-water connection with appropriate backflow protection when a location provides water service.
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Water filtration: Include appropriate filtration/water treatment for the espresso and coffee equipment.
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Electric water heater: Install an appropriately sized electric water heater for the sinks and required hot-water demand.
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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.
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Black water: Add a separate black-water holding tank for the restroom toilet, preferably positioned close to/below the restroom where structurally practical.
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Tank access: All tanks need accessible fill, drain/dump, venting and service points.
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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.
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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.
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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.
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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.
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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.
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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.
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Generator: The final generator needs to be sized from that same electrical load calculation rather than selecting one arbitrarily.
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Battery/inverter system: Provide for an exterior battery/inverter/charging system, with final capacity determined after the electrical loads are known.
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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.
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Mini-split condenser: Exterior mounting must account for ventilation, service clearance and trailer weight distribution.
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Wall-mounted screen: Provide a dedicated interior wall location with electrical and network connections for an operational display.
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Networking mini-rack: Provide a compact wall-mounted network cabinet/rack.
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Technology: The rack should accommodate the router/cellular connection, managed PoE switch, NVR/security equipment and UPS.
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Cameras: Provide pathways/power/network cabling for exterior/interior PoE security cameras as required.
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POS: Provide a dedicated POS/order station adjacent to the drive-through window without blocking the pass-through area.
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Fire extinguishers: Provide clearly designated and easily accessible mounting locations for the required fire extinguishers.
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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.
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Commercial finishes: Floors, walls, ceilings, counters and cabinetry need to use smooth, durable, easily cleanable materials acceptable to the reviewing health authority.
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Lighting: Include shielded commercial LED lighting with sufficient illumination over all work and cleaning areas.
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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.
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Final electrical load calculation: This needs to happen before finalizing the electrical panel, shore-power capacity, generator, inverter, battery system or major appliance circuits.
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Final plumbing calculation: Tank sizes and water-heating capacity should be based on the actual sinks, espresso machines, water demand and applicable health requirements.
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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.