Merry Christmas (to you and the buildings in our Central Historic District)

Sneak Preview of our Christmas cards:

 Merry Christmas!

Invest locally, and bring even more life into Downtown Great Falls.

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Finding Synergies in Historic Downtown Development

Earlier this week I visited Randy Hafer with High Plains Architects  in Billings to discuss opportunities to encourage additional Historic Development Downtown. Randy could be called the Guru of Montana historic tax credit projects. Having completed over six certified Historic Tax Credit Rehabilitation projects in Billings alone, he has also been instrumental in  recent Great Falls feasibility studies. Randy is the architect for recent local projects including the Arvon Block development and the Rocky Mountain Building.

Randy stressed the point of "synergy". A successful redevelopment project needs partners to compliment each others assets. Depending on the project, that could include a motivated owner, one or more investors, knowledgeable development, accounting, design, and legal support, as well as a supportive community. Depending on the intended use, one or more businesses can be important drivers of the development's success. Randy stressed how residential space has been the most successful use in projects so far, but mentioned that one of his partners has been driving development by implementing dining opportunities in first floor spaces.

The map below shows a recent inventory of historic potential in our own downtown. Spark Architecture is currently organizing a "historic development opportunities" Open House on Feb. 1st 2013. The goal for that night is opening the doors to synergies between businesses, building owners, and potential investors, as well as providing basic information on the "How-to". 

Great Falls, Montana Restaurant Makeover?

Instead of trying to import more great dining options, how about focusing on helping our local restaurants to become that great option?

The idea is not new, and TV shows like "Restaurant Impossible" by Food Network, and Fox "Kitchen Nightmares" suggest a trend. The Great Falls tribune already prominently features successful local "Ugly Bathroom Makeovers".

Google Plus rates restaurants with equal points for service, quality, and atmosphere. As laid out in previous posts, social Media and cellphone based cameras enable dining customers to share their experience with the world.  Similar to the TV series and local bathroom makeovers, a team of local businesses and organization could form a strike force, including marketing, design, building, and management assistance. Carefully documented into case studies, these projects could provide similar businesses (and their banks) with information and inspiration to decide on their own next moves.

Which local restaurant business do you nominate for a "makeover"?

Spark Architecture

Decision making for institutional construction projects

Decision making dynamics are clearly defined in theory, but continue to be a major challenge in practice. Awareness of typical pitfalls will be an essential step to successful project completion.

Universities and similar institutions tend to be organized in hierarchical systems. However, once a project is conceived, input from all layers of the organization may be sought and processed. While the president of an organization may reserve a "final say", architects have  to carefully analyze comments from students, janitorial and maintenance staff, donors, faculty and administration. Further, it is best practice to review state of the art solutions to similar projects, and discuss feasibility of implementing new practices that current user groups may not have been exposed to previously.

Budget constraints require creative compromises throughout the process. A textbook project will have most decisions set during the programming phase, since changes impact cost and schedule exponentially as the project progresses towards construction. As design develops every aspect of the project develops complex relationships with others parts. A mechanical unit that heats with gas is connected to civil, structural, spatial, and electrical requirements, each of which would be affected significantly if it was changed to an electrical heat unit later on.

Factors that lead to changes later in the project include actual changes of circumstance (e.g. funding) with direct effect on project scope; the common perception that "anything that isn't built yet can be easily changed"; executive levels that have special interest areas in the project, yet were not involved earlier based on time constraints; failure to communicate rationale leading to design compromises; and failure to foresee related changes when discussing "value engineering options".

While it is the architect's responsibility to guide all team members through the process, client awareness of these factors early on can be the ultimate key to a successful project.

Provided by Spark Architecture

It smells... delicious: Applied Phenomenology

Architects study objective and subjective aspects of the built environment. Objective subjects are easily observed and quantified. A bridge structure collapses when subjected to a certain amount of load. Phenomenology is a philosophical approach to more subtle qualities of our surroundings, and has been adopted by architects as a useful framework. It acknowledges that we experience our environment with all senses, and explores conscious and subconscious reactions to various inputs. We may have strong reactions to a place that subconsciously triggers certain associations.

The sense of smell can transport us back to long forgotten memories. It is directly connected with the sense of taste, and it comes to no surprise that it should be of special concern when designing a dining facility.

Fresh bread comes out of the oven at Model Bakery,  Oxbow CA Public Market.

First impressions when approaching the front door of a restaurant are affected by smells reaching from old liquor, burnt fryer oil, chlorine bleach, artificial air freshener, or neutral, to subtle smells of wood, caramelizing onions, baked apple, fresh baked bread, roasted garlic, and fresh croutons  fried in butter.  Careful planning of food preparation locations, as well as air supply and exhaust systems make a big difference. Conscious distribution of "smells" during opening hours such as serving baskets of fresh bread, accompanied by some herbed butter can make all the difference.



Provided by Spark Architecture

Historic and Economic Development Resources, Great Falls and Montana

We are constantly on the lookout for local, regional, and national resources available to our community. Take a peak at our recent historic building blog post to learn about available resources for community projects. Not all require "historic" status. Please let us know if you know of additional organizations, so we can update the list accordingly.

Thank You!

Historic and Economic Development Resources, Great Falls and Montana

As promised  in our historic tax credit summary,  additional resources are listed below. Please let us know if you are aware of additional resources.

Great Falls Business Improvement (BID) District Grants 

BID grants are available for improvements within the BID district and are funded by a property tax improvement fund (TIF) to support downtown goals. They are unique in that they are available to owners or tenants. Grants cover a percentage of permanent improvements and contract labor costs. Separate grants are available for facade (up to 20%), interiors, and residential (up to 10%). Interiors for new businesses locating within the BID may qualify for up to 30% rebates. These grants are not limited to historic register projects, and may include new construction. Residential projects can be tenant or owner occupied. Property owners must be current on their property taxes to qualify. Recent examples include Taco del Sol, Murphy McClay, subway Building, and Lofts at Johnson Hotel.


Historic Tax Abatement:
The Montana Department of Revenue provides various development incentives, including a provision for development within historic districts. Properties within historic districts can qualify for an abatement of 100% of the taxable value increase attributed to the rehabilitation, restoration, expansion or new construction for a period of up to five years. A recently approved example is the Baum Trinastich Building (a.k.a. Owl Cigar Buidling) at 114 3rd St. S.  For more information contact Great Falls Historic Preservation Officer Ellen Sievert at 455-8435.

Great Falls Development Authority 
Great local business and development organization, supporting small business and attracting large investors. Assistance in finding loans and funding, such as through:

Montana Community Development Corporation
Resource in utilizing "New Market" tax credits for medium to big projects. New construction and existing building projects. 

Tourism Infrastructure Investment Program (TIIP)
The purpose of  (TIIP) is to provide grant funding that leverages other private and public funds for construction of new tourism-related facilities, and the enhancement of existing facilities to encourage visitors to stay in Montana longer and spend more money. The facility construction and enhancement will strengthen Montana’s attraction as a visitor destination. Funding starts at $20,000, with a phenomenal investment ratio of 1:2. Applicant status has to be non-profit. Submission deadline is end of July. Historic value is recognized amongst the selection criteria. In Great Falls restorations and renovation projects such as the Ursuline Center, the Iceplex have been awarded in the past two years. Other statewide projects include museums, parks, pavilions, event centers, and theatre renovations.

National Trust for Preservation
Non profit members of the National Trust Forum or Main Street; Funds have to be matched 1:1, and can generally only be applied to consulting and planning fees, not to construction itself.

Montana Economic Developers Association
Montana wide economic development seminars. Scholarships for industry professional development. 

EPA Brownfield Program

Launched in 1993, the program has provided 2,500 grants totaling $600M in direct funding to turn physical liabilities into community assets to date.  The EPA describes sample brownfields as "an abandoned factory, a boarded up corner gas station, a run down mill. In communities across the country, we see brownfields of every shape and size. It is hard to miss the graffiti-laced walls, the broken windows, the caved in roofs. It is equally hard to dismiss the unknown environmental contaminants and health hazards brownfields can pose." (...)

Community Reinvestment Fund 
Private non-profit organization issuing loans to qualified "socially beneficial" projects.


USDA Rural Development Grants and loans
Funds for rural businesses, communities, planning, local food systems, agriculture, and low income housing repair.

Government Grant search
Searchable database with information about all government grants.


Provided by Spark Architecture

Tax credits for historic buidings in Montana

IRS, National Parks, and State Historic Preservation office (SHPO) collaborate in the administration of federal historic tax credits. Current offerings include a federal tax credit of 20%  for non-owner-occupied historic buildings with rehabilitation costs greater $5,000, and a 10 % tax credit for non-residential, and non-historic structures built prior to 1935.

The State of Montana recognizes federal project legibility and currently offers additional 5% for a total of 25% of tax credits. No additional application is required, the state 5% can be directly deducted on state tax returns.

To be considered for the 20% credit, structures should be located in, and contribute to a historic district, which is assessed by the State Historic Preservation office. In addition to urban historic districts, rural districts offer interesting incentives for historic barn renovation for commercial or agricultural use.

If only a portion of the historic building is owner occupied, the remainder may still qualify for the tax credit.

Current Historic districts (HD) in Great Falls, Montana include in order for most recently listed:

• Great Falls West Bank HD (300 and 400 Blocks, 3rd St NW). Listed 2010
• Great Falls Central Business HD (Second Ave. N, First Ave. N, Central Ave., First Ave S.). Listed 2004
• Great Falls Railroad HD ( Park and River Drs., 100-400 blks. 2nd St. S., 100-200 blks 1st and 2nd Aves S., and 100--300 blks. 3rd St. S.) . Listed 1993
• Great Falls Northside Residential Historic District  (200-900 blocks 4th Ave. N., 100-900 blocks 3rd Ave. N., and 500-900 blocks 2nd Ave. N.). Listed 1991
• Northern Montana State Fairground Historic District (3rd St NW). Listed 1989

Eligible projects have to comply with national rehabilitation standards and guidelines to preserve essential historic characteristics.


In addition, tax incentives for local development, state funds, and environmentally sound construction, as well as special loan conditions are available. Each of these will be discussed in separate posts.



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Great Falls Strength and Weaknesses

What are the strengths and weaknesses of Great Falls?

The City of Great Falls, MT  is engaging citizens and groups throughout the community to formulate a new Growth policy "Imagine Great Falls 2025". We attended both the Public Open House and Downtown Chick presentation, and have been following the results with great interest. There still is plenty opportunity to get involved. The summary below highlights a number of recurring themes. The illustrations are word clouds, font size reflects the frequency of certain terms within the published lists. For more detailed information, review the full report on the City website.


Great Falls Strengths:

All groups placed emphasis on River's Edge Trail, which has been developed in based on the previous Growth policy. Besides Recreation, Health care and Schools received positive votes. Events such as Farmers Market and Alive@Five were amongst several  lists. Groups pointed out downtown, symphony, museums, and historical assets, with development potential in tourism and growth. Military is recognized as an asset for the community. Friendliness was a recurring positive characteristic of the community.

Great Falls Needs:

 The section on weaknesses and threats includes a number of wishlist items that are "needed" , or "lack", as well as unpopular aspects of the community. Better Dining and Shopping opportunities, free parking, and alternative transportation, including non-motorized options are amongst the "most wanted" features of the sample groups. Casinos and the appearance of 10th Ave South, are widely criticized. Vacancies downtown and in other areas were associated with a lack of safety and failed development opportunities. Better support for small, diverse, or local businesses is listed repeatedly.

www.spark-architecture.com

The range - sentimental relict, or essential equipment?

Of all commercial kitchen equipment, the gas fired range strikes a tender chord. Our archetypes embrace the image of hearth and fire.  However attached we are to this piece of equipment, it is important to re-analyze its role when planning revisions or new food preparation areas. John Birchfield observes in Design and Layout of Foodservice Facilities that "most food facilities would be better designed if the kitchen did not include open-top or hot-top ranges."

Are you silently screaming "NO"? Exceptions are noted below, but first consider:

Open top ranges have the worst heat to food transfer rate (~90% waste) compared to other cooking equipment. They require more sophisticated exhaust systems, automatic fire suppressant systems, gas lines (if not present), and may cause other more efficient equipment to be underutilized. More efficient commercial cooking equipment includes steamers, steam-jacketed kettles, and convection ovens, which benefit from enclosed heat chambers, facilitating rapid heat transfer, and minimized volume loss. 

Sample griddle/grill

Further, grills or griddles can be efficient alternatives when the equipment is turned off when not used. They are available with smooth and grooved surfaces, and precise temperature control options in 12" increments.






Mechanical system cost for exhaust and general air conditioning load can be dramatically increased by open top ranges. If left "on" when not used exponentially higher operating costs result.  Manufacturers often offer a restaurant line and an institutional/heavy duty line. When foreseeing constant heavy use of the range, restaurant owners should consider specifying "institutional" grade, which offers higher durability and more configuration options.

Exceptions that justify open top ranges are restaurants specializing on sauteed foods and omelets, although many of those could be prepared on a flat grill surface. Small food operations rely on the versatility of a range, which also offers the ability to prepare small orders on demand. A range can encourage Chef's to engage in additional experimental research and menu development. Further, new concepts of "show kitchens", with glazing proudly displaying the inner workings of a commercial kitchens, may be able to befit from the visual merchandising effect range cooking offers. A successful example for this concept is Liberty Market in Gilbert, AZ.

Shiny Spec's and Artifacts

Special finishes, elegant lighting and sleek graphic design can support your business, but may still be replicable anywhere in the world. Your food and your service make your restaurant unique, but don't miss out on making the location itself a one-of-a-kind, and letting that uniqueness shine.  Maybe it is the old building you're in, or the view from the windows, patio, or courtyard that makes your place special.

Alternatively, and in addition to, you could enter the quest for an artifact. A unique object, that supports your story and vision. Don't limit yourself by scale. While small objects may be easier to display, large objects could be integrated to your counters, walls, lighting, or roof. Chances are, you've owned this object for many years, not quite knowing what to do with it, yet somehow emotionally attached to it.

But what if you're a hoarder, and your restaurant already competes with the local antique store? Pick your artifact, and possibly a few closely related supporting items, and give them a special role in your decor. A spot light can do wonders, and they will be appreciated so much more without the surrounding clutter. As for the rest of your cherished belongings, a special area of your restaurant could become a "store" or "museum", or it may be time to pack them up.

Spark Architecture created a Pinterest board with a variety of unique dining environments. What are your favorite restaurants, beer gardens, cafes, and bars?

Class staging, informal work and communication areas

Where are students before and after class? New teaching environments look at those transition times as windows of opportunity, and strive to offer opportunities for student-faculty and student-student interaction, as well as personal study. Academic and social interaction play important roles, thus a variety of spaces should be offered.

Hallways adjacent to classrooms can be equipped with individual study furniture, and readily accessible power. Alcoves, carpets and acoustical ceilings create a quiet atmosphere.

Strategically located lounge areas serve small groups as meeting and group study areas, and house vending equipment.

Small group study rooms, acoustically separated from open circulation, complete the range of study areas.

Great examples for classroom buildings with a variety of staging areas are Chandler Gilbert Community College (CCGC) Ironwood Hall and Surprise "Communiversity" by Architekton.


Provided by Spark Architecture

Facebook in Rural Montana & Embracing picture posting.

To follow up the earlier post we investigated current Facebook user data alongside the 2010 census. Your customer base is "Face-booking", and waiting to hear from you.

http://sparkgf.blogspot.com/2012/09/community-data-census-or-facebook.html

While you get excited about Facebook, don't forget to set up your restaurant on Foursquare. At this point, Montana restaurant deals are mostly represented by chains. Take advantage of offering check-in deals, it's time to make it local!

Last but not least, remember that your customers will post pictures of your food and restaurant. Embrace it! Encourage your wait staff to offer taking pictures of dining groups, teach them how to make those pictures look as good as possible (freshly served food, no chewing, maybe take a quick series of them), and be amazed of how those pictures will work for your restaurant.

Picture taking should serve as a motivation to add some nice touches to your food presentation, table decor, and interiors. Customers love little details and surprises, whether it is a good joke on your menu, artwork on the wall, or Santa surfing on top of their Hawaiian Holiday Burger.

Community data - Census or Facebook?

Census data has traditionally been the key source for objective numerical data for communities. Today, Google search engine statistics and social media user statistics offer new insights into the fabric of a community.  What are common search phrases, and what are interests and activities amongst any given population group?

The graphic above reflects  Facebook users in Great Falls, Montana as of September 2012. While residents in their twenties are the biggest group of users, it is apparent that Baby-boomers and Generation-X are catching up. Women are more likely to be on Facebook, and more than half the accounts use mobile devices.

Studying social media and search data closely can reveal new marketing strategies, define opportunities in a business plan, and assist communities and organizations to engage their residents and members in meaningful ways.

Traditional data is still relevant. While it may not be as current, it provides a broader view of the population, and originates from an established reliable source. The Great Falls Development Authority is a good source for population data on their website. Current data on tourism is provided by the University of Montana. 



www.spark-architecture.com

like my restaurant?

Guiding as many customers as possible to your doorstep may seem tempting, but can be fatal for your business.Social media and online rating opportunities have changed the impact of your customer’s experience. The voice of a single customer leaving your restaurant disappointed or angry, can reverberate and amplify online for years to come. Luckily the same is true for a customer that was pleasantly surprised by the experience. Customers arrive at your restaurant with a set of expectations based on recommendations, physical appearance, or your advertising. Depending on these expectations, the same overall dining experience can be evaluated as a A+ or F by two different customers. Before you spend any efforts marketing or renovation, take some time to spell out which expectations you want to build in your customers, and how you can exceed them from the time your customer first approaches your restaurant. 

Defining Expectations: Forget about “Best Mexican Restaurant in Town”. There is no best Mexican restaurant, simply because people’s tastes and values are different. If you attempt to please all, you are bound to fail. Define your niche, whether it is blow-your-mind spicy New Mexican in an authentic Santa Fe style setting, or you-can-safely-bring-your-Minnesota-grandmother-along American Mexican, and be the best. Choose your customers, and cater to their specific set of values. Your customer group isn’t defined as “all people who like blow-your-mind spicy Mexican food” alone. Reviewing current census and tourism data, as well as local Facebook user and Google search statistics are helpful tools in assuring niche market size. What background do your target customers have, what are their core values, where do they stand in life, and how often do they dine out? Do they value price over atmosphere, or gourmet hand crafted food over price? Finally, set the mood. Do you want to offer the setting for romantic dates and anniversaries, family friendly dining, extended business lunches, live music, or after-fishing-in-waders-with-wet-dog munching?

Exceeding Expectations: Advertise the specific setting, goods, and service level defined above, and find creative ways to over-deliver during the actual experience. The element of pleasant surprise will assure that your customers come back, and bring their friends with them. 

http://spark-architecture.com/dining-development.html

Paradigms of today's college classrooms.

While a basic specification of a classroom still includes maximum occupancy counts and available technology, teaching and learning methods have moved away from a strict lectern to audience monologue.

Presenters, whether teacher or student, move around the room, pointing at projections on different surfaces, and addressing different groups. With an increased focus on collaboration, student seating rearranges fluently in the course of a single lecture, starting out in traditional classroom layout, breaking out into work groups, and returning to a classroom setting to present their groups results. Individual groups may have dedicated whiteboards-projection surfaces at their disposal. Students or groups can submit questions and input through their tablets. (Ipad and similar). From here, it is only a small step to link off-site students to participate in the same class.

A common mistake is to block all daylight in an attempt to facilitate better projection. While glare has to be carefully controlled by window placement, size, blinds, or switchable skylights, daylight greatly contributes to student alertness. Further, projection technology has improved to function in much brighter settings.


Resources:

Steelcase has developed a number of integrated product solutions for today's Education market ranging from chairs to mulch-media collaboration. http://www.steelcase.com/en/products/category/educational/research/pages/research.aspx




Solatube has developed switchable skylights, that can be dimmed to accommodate a variety of light levels. While Skylights have the potential to greatly enhance lighting quality and reduce long term energy costs, first cost remains a challenge. Code requires to provide sufficient artificial lighting, which makes skylights a common value engineering target.      http://www.solatube.com/commercial/daylighting/index.php





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