Working Group Meeting #2

February 10, 2016

Attendees:

Working Group Members:

  • Lentine Alexis, Skratch Labs
  • Ann Cooper, BVSD
  • Arron Mansika, Naturally Boulder
  • Peter-Christian Olivo, Blackbelly
  • Jennifer Kemp, Boulder County Parks & Open Space
  • Kathay Rennels, Colorado State University
  • Lenny Martinelli, Three Leaf Concepts
  • Michael Memsic, Sanitas Brewing Company
  • Paul Houle, University of Colorado Boulder
  • Pete Newton, University of Colorado Boulder
  • Sean Maher, Downtown Boulder, Inc
  • Mayor Suzanne Jones, Boulder City Council
  • Sylvia Tawse, Fresh Ideas Group
  • Dan Hayward, Savory Spice Shop
  • Jonathan Kates, Foodies Outdoor Markets
  • Rachel Arndt, Boulder County Public Health
  • Kathey Pear, Foodies Outdoor Markets
  • Brian Coppom, Boulder County Farmers' Markets
  • Christian Toohey, Boulder County Farmers' Markets
  • Jim Toohey, Boulder County Farmers' Markets

Consultants:

  • Dan Guimond, EPS
  • Rachel Shindman,EPS
  • David K. O'Neil

Staff:

  • Sam Assefa
  • Joanna Crean
  • Lauren Holm
  • Molly Winter

Feedback

Mission/Purpose:

-Important that it’s food-centric

-Be a celebration of food

-Redefining how people think about getting their food

-Bring community in more than just retail

-“Post-it note” strategy

  • The public market should “Be Boulder’s Kitchen”
  • E.g. Dana Crawford said DUS should “Be Denver’s Living Room”

-Include accessibility in mission

-Make it a comfort space – reflect itscivicfocus

-Program should have a clear mission/vision

-Do it in a bolder and Boulder way

-Civic project v. retail project (need to understand what this is and plan accordingly)

-Consider creating a food manifesto/constitution to guide events

-Need to incorporate education into mission

-Food can be a draw for corporations as well (for events)

Components:

-Energy throughout the week is important

-Space/uses shouldn’t compete on market days

-Need uses to be there/active all week

-How does the space get utilized in slower times? Who directs it?

  • Needs a strong business plan

-Education

  • Education space is an important component
  • Could be bigger (e.g. need to consider corporate kitchen v. kitchen pods)
  • There is a need/demand for education space (especially in conjunction with programs like SNAP and WIC)
  • Education is a big component of the Farmers’ Market growth/future
  • No other place right now for all populations to get food education

-Kitchen

  • Demonstration kitchen and test kitchen are not the same
  • Test/education space may be better/more suitable
  • Consider a range of kitchen users/uses
  • Affects the size, configuration, and design
  • A 1,000 sf kitchen may be too small for event use (if doing prep)
  • Need to consider refrigeration, other ancillary space needs

-Event Space

  • Accommodation for >500 people is not easy to find
  • Banquets - highest demand in the 100-200 person capacity range
  • Space for 250+ is lacking

-Anchor

  • Is another brewery needed? (Is there demand? Already over 20 breweries in Boulder)

-Co-op model (for Farmers’ Market) can work well

-Manufacturing space/co-op kitchen

  • Open for viewing
  • See what’s being made (not just brewed – can do this for more than just breweries)

-Need implementation space for people with ideas (e.g. production space)

-Incubator space can combine production and education

-Parking will be an issue

-Revenue generation is important for both function and growth

-Expand the Farmers’ Market café to include more local things (drinks, etc)

-Opportunity for “pop-up” uses as “Boulder’s Kitchen”

  • Restaurants can showcase and/or try out new ideas

-Market Hall space could be a step moving from incubator to food hall

-Culinary school as a component

Building/Physical Space:

-Bigger space can make more sense

  • Need to fill it well year-round

-Small hall doesn’t address mission or need

-Big space shouldn’t be cavernous

Partnerships:

-Education – there is a potential for partnerships with higher ed. organizations

-Opportunity to partner with ag. innovation industries

  • Ties in with education components

-Use higher ed. partnerships to grow the food community

-For universities, space to bridge campus and broader community

-Operator depends on the mission

  • Who is capable?

Economic & Planning Systems, Inc.1Working Group #2