October 4th, 2013 VIA EMAIL College of Lake County 19351 West Washington Street Grayslake, Illinois 60030 Re: Master Plan Projects Architect’s Project Number: 213XXX.XX Cafeteria Programming Meeting #2 Minutes Summary of the Cafeteria Programming Meeting #2 held at 10:00 am on October 3rd, 2013 at College of Lake County1Grayslake Campus, Room A261. These notes record our understanding of items discussed and decisions made at this meeting. Please notify us within five (5) calendar days of any necessary additions or corrections. PERSONS IN ATTENDENCE

Dave Agazzi, Vice President for Administrative Affairs, College of Lake County Ted Johnson, Construction Manager, College of Lake County Drew Miller, Project Manager, College of Lake County Lakeisha Lindsey, Project Manager, Cotter Construction William Vena, Chef, HCM College of Lake County Tracey Campbell, Events/Facilities, Facilities College of Lake County Gianna Fazioli, Local Foods Coordinator, HRT College of Lake County Doug Shimizu, MSC Office Assistant, College of Lake County Jorge Tennin, Interim Assistant to Director, College of Lake County Ross Courtemanche, Food Service Manager, College of Lake County Cynthia Schaumberg, Kitchen Supervisor, College of Lake County Margie Alagna, Office Associate, HR College of Lake County Dory Filiatreault, Counselor, College of Lake County Paul Mackesey, Food Service Consultant, Mackesey and Associated Michael Lundeen, Project Manager, Legat Architects Jackie Rutter, Intern Architect, Legat Architects

ITEMS DISCUSSED

1. Introductions were made for new members. 2. Michael confirmed that everyone received last week’s meeting minutes and that there were no changes to

be made to them. Drew reminded everyone that they will be posted publically online. 3. Michael confirmed the group’s first site visit to Joliet Junior College, Wheaton (Lunch), and McHenry will

take place next Thursday, October 10th. Michael has contacted these schools and arranged our visits. Next site visits to Moraine Valley (Palos Hills), Old Orchard (Lunch), and Rosalind Franklin University (North Chicago) are planned for October 31st. Chef William will research if there is a contact for Old Orchard and specific things to note when the group visits the food court. Ted is coordinating transportation for CLC staff.

4. Michael presented and asked for feedback on a handout that group will bring with onsite visits to document features of each site visit.

5. Michael presented a preliminary project schedule and pointed out the various stages of the design process in the schedule and how they related to this project. Per the schedule, the goal is to have a final draft of program approved by CLC by November 7th. Schematic design will be planned to be complete and approved by CLC by January 2, 2014. This will allow Design Development phase to start Jan 3 and

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complete Feb 27, 2014. Construction documents are planned for Feb 28 thru May 22nd and Design team checking May 23 thru June 19. This schedule is preliminary and needs to fully developed and confirmed.

6. Michael showed examples of the various design phases and the goals that should be achieved in each phase:

a. Programming i. All spaces identified with program requirements and square footage. ii. Ideal Room diagrams are identified. iii. Adjacencies identified with preliminary diagrams. iv. Start to think about sustainability and what sort of sustainable elements should be

incorporated into project. b. Schematic Design

i. Building stacking and floor plans developed in diagram form to depict spaces and circulation relationships. 2 dimensional diagrams developed to show relationships.

ii. Construction Types identified and building codes reviewed. iii. Building materials and options identified. iv. Group discussed what drives seat count for cafeteria.

1. Michael and Paul explained it depends on type of seating desired for space based on flexibility of seating, configuration, density, types of seating, and circulation patterns. Group can reference similar facilities but seat count and square footage needed for dining area is not one size fits all.

c. Design Development i. Drawings developed with furniture, equipment, doors, windows, structure, mechanical

design, and dimensions. ii. Interior and exterior materials and design developed. iii. All design decisions complete and reviewed at this point.

d. Construction Documents i. Technical drawings and specifications detailed for contractors to bid and build project. ii. Constructability and phasing refined. iii. All systems fully developed. iv. All equipment and furniture coordinated with mechanical and electrical systems.

7. Group discussed homework from last week’s meeting. a. Experience 1 Type of experience for dining/server rooms to have. b. Quality 1 Does quality refer to food itself, the experience in the cafeteria, the presentation, etc? c. Sustainability 1 “Farm to Fork” What does this mean to everyone? d. Identity 1 Develop the Idea of the “Identity” of the space. e. Listed below are CLC staff comments:

i. Margie made handouts with images of appealing cafeteria spaces and lists of ideas that would be good for new cafeteria.

1. Good experience is feeling welcomed when you walk in the door and that the staff shows that they care about you.

2. Margie found out that often when people leave campus for food they are less likely to come back to campus.

3. Glass study lounges help people feel included and not enclosed. a. Group discussion on glass study lounges and how they are still located

next to busy and loud spaces, concluded that there are many types of

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study rooms and these study rooms would serve different purposes than quiet study rooms that students could find in the library.

4. A small retail section for magazines could be appealing to students. ii. Ross brought brochures and pamphlets from various food services to show good

examples of identity and quality food. iii. Ross developed three phrases he identified with experience: atmosphere, knowledge of

staff, and service of staff. Good food drives a good experience if there is a good space and good service. Quality food is key.

iv. Paul identified that this is a place students will want to see and be seen. It should be place to check in and see if your friends are hanging out and should be a comfortable space that people do not want to leave.

v. David envisioned a warm space with textures and space that does not have an institutional feel. There should be quality food and options.

vi. David would like to aim for a net1zero building. Daylighting and solar panel should be incorporated. Wind turbines are in budget for master plan but have not be assigned to a specific project yet.

vii. The group discussed reusable plates v. disposable plates. 1. Disposable plates could be sustainable but these items maybe more expensive. 2. Reusable plates require energy, water, and labor to wash, but dishwashers are

continually more energy efficient. 3. Could possible offer both reusable plates and offer disposable to1go options as

well. viii. The group discussed the use of trays.

1. It was noted some facilities have eliminated the use of trays to avoid energy, cost, food waste, labor of washing trays, and can promote portion control.

2. Eliminating trays discourages sales though. 3. Some trays should be kept on hand for people with disabilities.

ix. Jorge reported the SGA’s feedback on good experience. 1. SGA response was a choice of good food while providing top notch service. Top

notch service includes being greeted, smiles from staff, and being checked on to see if they need anything.

2. A quality experience would be a short wait for their food. 3. The space should be attractive to get people to come to space. 4. Group agreed it would be beneficial for architects to meet with SGA and to have

special agenda for meeting with SGA. x. Ross suggested the group develop a mission statement for the cafeteria to help set a

standard for the cafeteria. An appealing name should also be created for the cafeteria. xi. The group discussed the option of linking a meal plan with a student id and linking it to

their financial aid package. This could be implemented if the right systems were set up. f. Chef William presented handout and believes space needs correct design and layout to be

successful. This cafeteria should set the bar for other cafeterias in future. Group should aim to design top notch facility.

8. The group discussed existing conditions of the cafeteria. a. Students eat multiple meals a day in cafeteria. b. Some students do not want to go all the way down stairs to get food.

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c. Some students presently cannot afford to eat at cafeteria all the time, so it would be important in new cafeteria to include a variety of price ranges. The existing dollar menu is very popular. It is important to not cut out part of student population by providing quality food, which might increase prices.

i. A student survey should be created to help discover a price point that students are interested in as well as types of food they are interested in.

ii. Meetings with SGA may be scheduled to discuss student concerns and input. d. Currently there are 196 seats including the quiet room. 130 in main area and 60 in quiet room. It is

seldom that the quiet room is ever full. 9. Homework for all programming Cafeteria Programming Team Members:

a. Define what success for cafeteria means. Is it being the best cafeteria out there, great price points, and the level of sustainability?

10. Next meeting October 10, 2013 will be the site visits to Joliet Junior College, Wheaton (Lunch), and McHenry. Ted will send out reminder email and updated details on transportation and leave time.

11. Group will meet October 17th and Paul will lead meeting which will develop kitchen and servery needs. Michael, Drew, and David will not be at this meeting.

12. Next formal meeting will be October 24th. Square footage and seating numbers will be discussed at this meeting.

Thank you. Sincerely, Legat Architects, Inc. Jackie Rutter Michael Lundeen, AIA JR/ML ATTACHMENTS Attendance Record (1 Page) Agenda (1 Page) Meeting Handouts (pages 8) CC File: 213XXX.XX CLC Cafe Bookstore St Act AB core: B3 Steven Brubaker, BRUBAKER Sylvia Kowalk, Legat Architects FILENAME CLCGrayslake MIN 201310031PDCafeteria.docx

1. Follow�up to Meeting #1, Confirmation of Minutes Distribution 2. October 10th Site Visit

a) Leave CLC at 8am b) Joliet Junior College � Campus Center 10�11am � Terry Pagoria c) Wheaton College � Anderson Commons 12�2pm (lunch) – Bruce Koenigsberg 630�752�5825 d) McHenry County College – B177 3�4pm – Sandra Johnson 815�455�8793 e) October 31st – MVCC, Old Orchard, Rosalind Franklin University

3. Project Schedule / Milestones 4. Milestones / Decisions

a) Programming b) Schematic Design c) Design Development d) Construction Documents

5. Definition and Examples:

a) Experience � Type of experience for dining/server rooms to have. b) Quality � Does quality refer to food itself, the experience in the cafeteria, the presentation, etc? c) Sustainability � “Farm to Fork” What does this mean to everyone? d) Identity � Develop the Idea of the “Identity” of the space.

6. Goals and Objectives

7. Space Needs Discussion a) Dining Seating/Areas

8. Adjournment CC File: 213XXX.XX CLC Grayslake Master Plan: B3 FILENAME CLCGrayslake AGN 20131003�PDCafeteria.docx

Meeting Agenda ORGANIZATION College of Lake County RE Cafeteria Programming Meeting #2

PROJECT TITLE Master Plan Projects PROJECT NO. 213XXX.XX

LOCATION CLC�Grayslake Campus, Room A261 DATE, TIME October 3, 2013, 10:00 am