Build Up to the Deli Build-Out
Or, Breaking
When Zingerman’s Delicatessen opened in March 1982, as Paul Saginaw
loves to say, “We just wanted to sell a great corned beef sandwich so
that when you brought it up to your mouth and held it with both hands
while biting into it, the Russian dressing would drip down your arms.”
Paul and Ari thought people might also want great ingredients to take
home—great rye bread, great corned beef, great emmenthaler, and
great Russian dressing—so in time, a world of food came to pack the
Deli’s shelves and cases.
Why we’re building. Over the past twenty-eight years, the
number of guests coming to Zingerman’s has increased by a steady 10%
each year. Between 2004 and 2009, the guest total grew from 310,000
to 450,000, a 38% increase! We bow down to our loyal guests, old and
new, and to the hardworking Zingerman’s staff who has acrobatically
met their needs in our maxed out space.
The kitchen isn’t the only place where operations are busting at the
seams. We unload a lot of delivery trucks and store inventory in any
nook and cranny. We produce our fair share of garbage but through
composting and recycling, we divert well over a ton of garbage per
week from county landfills. Our recycling bins overfloweth and take
up space. And there’s the nagging question of where to fit more tables,
a challenge obvious to any Zingerman’s guest. Plus we constantly ask
ourselves how the heck can we include more people in our food tast-
ings, fun classes and theme dinners.
The build-out vision belongs to our trio of second generation Deli
Managing Partners & Owners—Grace Singleton, Rick Strutz and most
recently, Chef Rodger Bowser—who carry the mantle for the future of
Zingerman’s Delicatessen on their shoulders. Their conclusion: we’ve
run out of space and can’t wait any longer. With more room we will
deliver a better experience to our guests and our staff (including more
restrooms!). Our deli kitchen is causing wear on the building because
the old brick walls were never designed for our volume of cooking,
humidity and general kitchen use. So moving all kitchen operations out
of the old and into the new will help us preserve our historic home.
Why not be greener? Another added benefit of this project
is the chance to green up our act, reduce our carbon footprint and
become more efficient in our energy usage. With the space and oppor-
tunity to completely re-vamp kitchen and mechanical equipment, we
can get as green as possible without disruption of service. The project
is registered with the Green Building Association and our goal is to
achieve LEED Silver at a minimum. Woot! Woot! The LEED point system
measures the environmental sustainability of our design, construc-
tion, operations and maintenance. This is big news! It means that the
environmental impact of the build-out is being considered in every
decision—sourcing, construction, daily use and into perpetuity. (More
green news to come!)
What a puzzle! A construction project is a jigsaw puzzle. You
glimpse the big picture on the box cover. Then begins the long ordeal
of examining every piece to find its relation to all the others. Time and
attention to detail get all the pieces to fit perfectly. The design team
collaborating on this project brings a wide spectrum of opinions and
skills to the table and it’s exactly what this gargantuan task requires!
It’s been a long haul. We truly appreciate the City of Ann Arbor and the
Historic District Commission for recognizing the merits of the project
and voting in September 2010 to grant us permission to clear the area
we need to build the new 2-story structure that will house most every-
thing on our wish list.
Who are the architects? After interviews with many com-
petent firms, we chose to work with Quinn Evans Architects whose Ann
Arbor office is right around the corner on N. Main Street. Their renova-
tion of Hill Auditorium and their collaborative work style made us feel
we could partner well in tackling our challenging project.
Who are the contractors? We brought Phoenix
Contractors on board early in the process. Owners Bill Kinley and Mark
Hiser along with site manager Chris Love help us address a multitude of
potential construction roadblocks and snafus. We learn about the busi-
2
ISSUE # 224 JANUARY-FEBRUARY 2011
News on
Breaking Ground
ness of building-making as they learn the business of sandwich-making!
Most importantly, their involvement ensures that the whole construc-
tion process will run more smoothly alongside our daily operations.
(Remember, we’re open for business every day through construction!)
How the heck will it look? The Deli’s front entrance will
remain the same. From Kingsley you’ll have a nice view of a 2-story
glass atrium that will connect the rear of the Deli with a simple 2-story
brick structure (about 10,400 sq ft) on the site of the fire-damaged
house on Kingsley. Our architects have integrated the historic “orange
house” that currently sits at the top of our old driveway to become a
centerpiece for the new brick structure. From the outside it will not
have moved. From the inside, it will be an adjunct to our guest flow.
On the patio, we envision an open-air pavilion replacing our well-used
big top tent for enjoyable outdoor dining and activities. The grounds
will be leveled to tame the incline that currently challenges us. There
will be a nice ADA accessible slope in the section between Deli and
Next Door and level spots for tables. (Don’t tell me you never noticed
how much the picnic tables are tipped!) Along with all these improve-
ments come lots more edible landscaping and a green roof.
How will our guests benefit? A ground floor restroom
is at the top of the list for many. We project shorter and faster mov-
ing lines because of a better layout and a shorter waiting time due
to greater kitchen capacity. Retail shopping will be easier and more
efficient. There will be more seating options to suit your fancy and
easy accommodation for large parties! Tastings, classes and special
events galore will fit in our expanded space. And we are eager for much
greater accessibility with full ADA compliance outdoors and indoors.
How will the neighborhood benefit? We’re staying
put and contributing to the unique character of this multi-use neigh-
borhood where businesses and residences have existed side-by-side
for decades. We’ll increase the neighborhood green space and enhance
a community gathering spot near downtown. We’ll address the impact
of the commercial noise we generate and the commercial deliveries we
receive in a comprehensive manner. And we anticipate adding over 60
new jobs to help fuel our local economy. We pride ourselves on being
caring, committed, responsible corporate citizens in our community.
The build-out allows us to dig our roots deeper into this place we love.
We’re in motion now. By early 2011, we’ll put a shovel in the ground.
A tree was removed in November in preparation for eliminating the
fire-damaged Kingsley structure affectionately referred to as “Smokey.”
There’s already been prep work done in anticipation of the acrobatic
lifting of our “orange house” from its foundation.
With construction fences up and traffic re-routed every which way, we
will be doing back flips to maintain incredible service and offer a great
experience to everyone who visits. We are committed to doing every-
thing necessary to make it a blast for you to dine and shop as always.
Check out the construction magic happening daily. Our mandate is to
STAY OPEN THROUGH THE ENTIRE PROJECT.
The heart of Zingerman’s Delicatessen remains the same! The Deli “post
build-out” will still be a hustling, bustling place to meet your friends,
bring your family, enjoy great, full-flavored traditional foods and get
the trademark Zingerman’s customer service experience. The menu
will be the same, if not expanded. Servers will happily give you a taste
of anything you want. There will be more elbow room to engage with
retail staff, exchange food stories and recipes. The sandwich runner
will still yell out your name. Morning regulars will still have spots to sit
and read their New York Times. Bikers will have more bicycle parking
and access to emergency repair tools. Students will have quiet spots to
study. People will still converge for meetings. Even though there will
be some nostalgia for the old cramped Deli, we think you will be very
pleased with how the new space merges with the old, still feels familiar,
and allows us to provide better service, better food, and an even better
overall experience. Same great rye bread, same great corned beef, same
great emmenthaler, same great Russian dressing and same great experi-
ence that Zingerman’s has provided since the day we opened our door.
The Deli will be open
for business as usual
throughout construction!
Where To Get Build-Out Info
1. www.zingermansdeli.com/deli-construction-
news (the latest news, architectural drawings,
photos!)
2. Monthly Town Hall Meetings with Grace
Tuesday morning, January 11, 2011 – 7:30-8:30am
Tuesday evening, February 1, 2011 – 5:30-6:30pm
3. 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!