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Exhibit 04: Facility Information Sheet Inside Area Square Footage Summary:
| Storage – Refrig / Freezer |
| 300 |
Outdoor Deck: 2500 square feet Cafeteria The new cafeteria is located in Building 101. The Servery features a scatter system design, where guests do not enter into a single line but travel to individual food stations, eliminating the need for a narrow entry and queue corridor.
The scatter system servery is expected to reduce queueing and more efficiently speed customers to various food and beverage stations. With the scatter system, customers familiar with the layout of the servery can be more selective, which will ultimately allow a smooth and continual flow of traffic during the peak meal hour when customers’ counts swell and patrons’ time is limited. The servery will also allow for exhibition cooking and preparation such as made-to-order grilling, stir-frying and roast carving that are proven popular draws.
Servery Stations
The Cafeteria includes six individual points of sale stations, arranged in three rows of two stations each.
Dining Room Seating
Based on a foodservice related 2015 programing study that was conducted several years ago in advance of a new architectural design, it was projected the participation rate for the peak lunch period to be 25% or approximately 1000 transactions. It was further assumed that approximately 10% of these transactions would involve “Grab & Go” purchases, and seating would then be required for approximately 900 patrons over the course of the lunch period. Understanding this population would arrive sporadically over the course of the full four hours that the cafeteria is open for lunch, accommodations for approximately one-third or 300 would be required during the lunch peak. Assuming that at crowded times the seating will achieve an efficiency factor of around 75%, or three people for every four seats available, the cafeteria was planned to include at least 400 seats for NIST personnel. This is exclusive of the additional seating that is anticipated as necessary for surges in visitors, including those from conference services.
Storage Storage is located in the basement near the loading dock that includes (3) 100 square foot walk-in refrigerator/freezer units, as well as approximately 960 square feet of dry goods storage, and approximately 170 square feet of secure storage for catering service equipment, for a total storage area of approximately 1430 square feet. Smaller walk-in refrigerator and freezer storage is also provided within the main kitchen.
Coffee & Snack Bar The coffee and snack bar is located in the northeast corner of Building 101, across the building’s central courtyard from the main cafeteria and near the main building lobby. The 250 square foot independent operation includes an additional 725 square feet of queuing and seating area.
During the slower periods when the cafeteria is closed, a gate has been added at the cashier and servery entrance points that will secure the back of the house operations including the servery, kitchen, storage and dishwashing areas as well. However, the dining area is intended to remain open as a public amenity, a meeting and gathering space central to the campus.
Campus Population (Estimated) The food service facilities shall be operated for the benefit of approximately 3,000 to 4,000, post-COVID, full-time permanent, part-time, and other employee classifications, as well as guest researchers employed at the NIST Gaithersburg, MD campus and approximately 7,000 – 10,000 conference attendees annually. The government shall not be held responsible for any variation from this employee and conference attendee population since the extent of occupancy at the NIST facility is not guaranteed.
Conference Events NIST schedules approximately eight (8) conference events at the Gaithersburg Campus annually. The events serve approximately 7,000 – 10,000 attendees annually. These events are held at various locations, dates, and times and attendee numbers vary per event. All information will be identified by the COR and services will be coordinated as necessary for each event.
