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The Deli's Needs
The Deli Build-Out is underway. It’s already been a four-year
process, and the project, as per the Zingerman's way, has only
become smarter and more inspiring over time. Every obstacle has
been parlayed into an opportunity for innovation. Each Tuesday
morning Deli partners, architects, contractors, consultants and
staff work collaboratively to hone all the details of the design,
the construction plan and the timetable. Deciding where to place
a bathroom can take three hours because every impact is consid-
ered. What we will achieve, in the end, is an expansion of the his-
toric Deli building that will retain all the best of our quirky, Zingy
features, while becoming a better place to work, shop and eat.
Our goal is to become a model of resource efficiency and sustain-
able building and working practices. And our vision is a building
destined to serve and sustain, come what may, for the next 100
years! We’re super excited that the Deli’s expansion will be a LEED-
NC (that stands for “new construction”) certified green building!
Woot! Woot! This is big news! It means we are committed to factoring
in the environmental impact of the Deli Build-Out into every decision
we make, from sourcing through construction, in daily use and into
perpetuity. We are making a profound and meaningful investment
in our future well-being, a commitment to living and working with
intention, foresight and a positive outlook... Plus we are taking a
giant step towards fulfilling the sustainability pledge at the begin-
ning of the 2020 vision for the Zingerman’s Community of Businesses.
What is LEED anyway? The acronym LEED stands for Leadership in
Energy and Environmental Design. Basically, it’s serious third party
verification “that a building or community was designed and built
using strategies aimed at improving performance across all the met-
rics that matter most: energy savings, water efficiency, CO2 emissions
reduction, improved indoor environmental quality, and steward-
ship of resources and sensitivity to their impacts.” In a nutshell, it
labels a new project as an environmentally responsible, profitable
and healthy place in which to live and work. The US Green Building
Council developed the LEED points system to make it possible for
building owners and operators to identify and implement practical
and measurable green design solutions to issues in construction,
operations and maintenance. The choices we make will garner
points that when added up will accredit us with a level of LEED cer-
tification—certified, silver, gold or platinum—based on an accumula-
tion range of 1 to 100 total points (with 10 bonus points available).
What exactly does LEED measure? To give you an idea of LEED speci-
fications we’re examining and weighing as appropriate and feasible
for us, take a look at the six main categories where the build-out plan
aims to receive credit points:
1. Sustainable Sites: To get these credits, we minimize our building's
impact on ecosystems and waterways. It covers everything from
encouraging downtown density and managing stormwater runoff to
edible landscaping and responsible construction site management.
2. Water Efficiency: To get these credits, we implement smart water
use inside and out.
(22382-2+Y-2+è51æ2Á6
C9è27632D3857,
in Kerrytown, 415 N. Fifth Ave.,
in the former location of Eve
This charming space is now avail-
able for reservation by Zingerman’s
Catering customers (734-663-3400 for
information) and its convenient kitchen
will support the Deli during the build-out
period. We take our hat off to our friend
and fellow restauranteur, Eve Aronoff, for
her unique and significant contribution to
our food lives and applaud her new Cuban
venture, Frita Batidos.
2
ISSUE # 225 MARCH-APRIL 2011
Meet with LEED
3. Energy and Atmosphere (read 'carbon footprint'): This is the big
opportunity category for us because restaurants are energy intensive
buildings. In the U.S., buildings use 39% of the energy and 74% of the
electricity produced each year. Restaurants, per square foot, con-
sume nearly three times more energy than the average commercial
building. So our Build-Out has got to use a variety of integrated ener-
gy strategies. Efficient design and construction is a start. Purchasing
energy star-rated appliances and lighting helps. Recapturing and
reusing waste heat and installing water-cooled refrigeration systems
means very little energy gets lost. We’ll also hire folks called commis-
sioning agents who vet and balance our systems to monitor energy
performance for years after we’re up and running. They make sure
our systems operate as efficiently as designed.
4. Materials and Resources: This credit category makes us focus
on what’s out there product-wise and material-wise that’s grown,
harvested, produced and transported in a sustainable fashion. From
framing (FSC certified lumber and concrete block made with fly ash)
to finishes (countertops made of recycled paper pulp, old linoleum
flooring), the Build-Out will end up with many smart, high perfor-
mance, easy on the environment materials. We also know that the
reuse of any salvageable materials and the responsible disposal of
all construction waste earns additional points.
5. Indoor Environmental Quality: To earn these credits we have to
consider all the strategies that give us top quality indoor air, maxi-
mize the use of natural light and make us all acoustically comfy!
6. Innovation and Design: This last category provides bonus
points for innovative site-specific solutions that go the extra mile.
It recognizes projects that use creative technologies and strate-
gies effective above and beyond the LEED standards. Sounds very
Zingy so we’ll see what we can come up with to earn points here.
If your curiosity is peaked, check out credits and the project
certification process on the USGBC’s LEED website: www.usgbc.
org. You’ll learn everything you want to know about the intent,
the requirements, and the strategies for getting those credits.
How will LEED certification impact our look, feel and function?
Honestly, most of the differences will be invisible or super subtle.
It’s a no brainer that improving indoor air quality and scrutinizing
mechanical systems will make a more comfortable work environ-
ment. And we believe that taking full advantage of available natural
light will have a positive impact on how we feel throughout our
workday. Some of the mechanical and refrigeration systems are
downright cool—doing amazing things like recapturing the heat
from our ovens and compressors to use elsewhere. Other solu-
tions, like adaptive re-use of materials and rainwater collection,
are simply old fashioned thrift, harkening back to an older, less
resource-intensive time. Green building is really just design that
makes sense. It works well, and it works well for the long haul.
Won't a green Build-Out be unbelievably expensive?
A LEED certified project often (but not always) costs more up-front,
but.... B-U-T, the beauty is that it should quickly pay for itself in
reduced utilities expenses and greater productivity—of the build-
ing, of the staff, and in sales. When the Build-Out Team considers
an option, they look at the initial, up-front costs as well as the costs
over time to run, maintain, repair and replace a piece of equipment
or materials. The story again and again is that well-planned, green
initiatives end up saving money overall... and a lot faster than you'd
think. In part, this is because so much is looked at, measured and
considered that otherwise gets overlooked. Like all positive change,
there's a lot of up-front work and time-consuming consideration and
planning involved. But Zingerman's was never afraid of a little hard
work or a new idea. These are exciting, inspiring times at the Deli.
Hold on to your hard hats, it's going to be a great, cool, fun ride!
The Deli will be open
for business as usual
throughout construction!
Where To Get Build-Out Info
• Visit www.zingermansdeli.com/deli-con-
struction-news
for the latest news, architectural drawings,
photos!
‡ Next Door’s 2nd Floor Build-Out
Bulletin Board
Check it out near the top of the Next Door
stairs (adjacent to the men’s bathroom). You’ll
see updates on architectural plans, FAQ’s, and
find out what’s coming next!
Our Timeline
We break ground in early 2011 and aim to wrap
up construction by mid 2012.
Our Fun New Look!
The Deli’s entrance will remain the same! A
2-story glass atrium will connect the rear of
the historic Deli building to a new 2-story
brick structure (about 10,400 sq ft) to stand
on the site of the fire-damaged Kingsley St.
structure.
The historic “orange house” will be architec-
turally integrated into the new brick structure
and aid guest flow inside the Deli.
On the patio, an open-air pavilion will replace
our well-used big top tent surrounded by lots
of outdoor space and edible landscaping.
Why We’re So Happy!
The 1st floor of the new building will house
a bigger kitchen, our sandwich line, and
improved delivery and storage systems!
Both the 1st and 2nd floors of the new building
will offer more guest seating options and new
restrooms!
We’ll have more retail space in the old Deli for
the wonderland of foods we showcase!
By regrading the site, all our buildings will
be more accessible to our guests with wheel-
chairs, walkers and strollers!
We have the chance to become a greener busi-
ness. Our project is a LEED-NC (new construc-
tion) certified green building! The LEED point
system, developed by the US Green Building
Council, measures the environmental sustain-
ability of a project’s design, construction,
operations and maintenance.
The Deli Build-Out is all about a better
Zingerman’s Experience to be enjoyed by
many more people for generations to come!