University Christian Church Kitchen Renovation Building Christian Community

University Christian Church Kitchen Renovation

Building Christian Community Each time Christ met with his Disciples and others, they broke bread together. Jesus believed that sharing a meal was an integral part of Christian Fellowship. Recognizing the importance of fellowship around a communal meal, and the fact that UCC’s current Kitchen severely limits our ability to provide such opportunity, a Kitchen Renovation Committee was formed. The committee was assembled and our findings are as follows.

Committee Margaret Mc. Donald Chet Mc. Keen Sally Mc. Keen Keith Miller Charles Moore Chuck Rolan Tim Taylor - Chair Patrick Towle Sara Wilson

Charge from the Board Determine the renovations and improvements necessary to bring the kitchen up to City Code and functional as a Commercial Kitchen. Consult UCC’s kitchen-use stakeholders to determine the design and equipment to meet their food preparation and serving needs. Prepare cost estimates for the Committee’s recommended renovations and improvements.

UCC Leader in Blue Zones Project with Healthy Choices

UCC is a Green Chalice Congregation

Visited Local Churches with Kitchens Broadway Baptist Church – feeds 250 homeless every Thursday Travis Avenue Baptist offers inexpensive meals but number of people that comes varies. They claim the best kitchen in Fort Worth Christ Chapel Bible Church – has a nice coffee bar but no real kitchen. They cater their events No one did an excellent job with their kitchen

An Active Functional Commercial Kitchen Aligns with BOS Goals Hospitality – break bread together, enriched conversation over shared meals, reinforce relationships and get to know one another Communication – Get the congregation together talking and spending time together Stewardship – Inviting those outside our membership to come and learn about our church, encourage membership and bring disengaged members back to UCC

Charge One Determine the Renovations and Improvements necessary to bring the Kitchen up to City Code and Functional as a Commercial Kitchen.

Functional Commercial UCC Kitchen Needs Gas to the Cooking area Commercial Gas Range 2 Combi Ovens or 2 Commercial Convection Ovens Grill 3 Compartment Sink Additional Refrigeration Modifications to Cabinetry Move and Modify Electrical Service Revamp Serving Ability Meet the Regulations of the Health Department Meet City Code on any changes made by permitting work performed

Challenges Is natural gas present in the kitchen area? After multiple plumbers and opinions, Chuck and Ellen found that a gas line is present. Will require a welded connection and extension into the cooking area. Can the existing Vent Hood be used? The vent hood is not code compliant but will pass Health Department regulations once functional. Possibly needs a Motor. What should the design be? Kitchen designers and architects are expensive. Met with Architect friend, suggestion. . . utilize current layout with cabinet changes.

Kitchen Designers and Architects Met with local architectural firm who wanted a large fee to start the design. Talked to several kitchen designers who wanted a fee to do the design. Most equipment companies offer free kitchen design with the purchase of equipment Talked to a friend architect for ideas At this point no decision was made to change the general layout

Health Department Deficiencies Shelving to be covered with non-absorbent material or painted 3 compartment sink required Vent hood to be repaired and in proper working order Broken and missing tiles to be replaced Ice machine exterior needs repair All equipment required to be NSF commercial

Equipment Met with 5 kitchen equipment companies for ideas and prices. All gave input on equipment All suggested gas products as they are less complicated, last longer and less expensive We did receive prices on electric equipment Electrical equipment adds around $4, 000

List of Equipment

Renovations to the Kitchen Gas Electrical including Lighting Cabinetry removal and modifications Wall and ceiling repairs Paint Tile replacement Hood updates and renovations

Charge Two Consult UCC’s Kitchen-Use Stakeholders to determine the design and equipment to meet their food preparation and serving needs.

Stakeholders Congregation UCC Weekday School Boar’s Head & Yule Log Festival Lay Leadership Community Events held at UCC Funeral Receptions Wedding Receptions Youth / College Room in the Inn

Findings from Stakeholders UCC is ready to break bread together Weekly opportunity to dine together Quality Food is important Weekday School and others advocate for Take-Out options High interest in Cooking Classes Kitchen Ministry can be significant

Possible Uses of Our Kitchen Focus on a Wednesday night dinner which would prompt programming A Sunday after church lunch would encourage fellowship There is demand for a cooking school Met with Pam Reeser to discuss outside uses of the kitchen. A full service kitchen would create more demand for our facility bringing in future members.

Charge Three Cost estimates for the Committee’s Recommendations, Renovations and Improvements.

Kitchen Renovation Numbers Equipment $50, 000 Gas, Electric and Plumbing $11, 000 Kitchen Renovations $15, 000 Contingency $15, 000 Subtotal $91, 000 Add Small wares $15, 000 Add Chairs $24, 000 Total $130, 000 Possible Vent Hood $25, 000

Opportunity To Purchase Event Center We learned of the Liberty Event Center selling all of their banquet assets Purchased in 2014 and lightly used High quality products All kitchen assets Furniture including stage and dance floor Abundance of small ware

Equipment List of Center Vent Hood $22, 231. 12 Kitchen Assets Other $41, 206. 79 Kitchen Equipment $125, 259. 92 Walk in Cooler $42, 460. 92 Other assets $9, 719. 67 Small wares and furniture $112, 839. 48 Tax & Freight $24, 801. 55 Total $378, 519. 55 Installation, freight and tax has no value at $50, 000 Offered “as-is/where-is” $95, 000.

Photos of Event Center

Event Center Numbers Event Center Assets $95, 000 Gas, Electric & Plumbing $11, 000 Kitchen Renovation $15, 000 Move Equipment $5, 000 Kitchen Designer $5, 000 Contingency $15, 000 Equipment (Included) Small Wares (Included) Chairs (Included) Total $132, 200 Possible Vent Hood $25, 000 Sell Unnecessary Equipment -$13, 800

Recommendations That the Board approve the Renovations and Improvements to the Kitchen. That UCC would be short-sighted if we did not recognize and plan for 350 participants events. To host events for 350 will require matching tables, chairs, dishes, glassware, flatware, serving pieces. Once approved, that a committee be formed to study the possibility of a Kitchen Manager or Chef.