Integrated
Design 1. Fresh Milk
Process
We’re five months into the project and the giant hole when a change is needed that starts with soliciting input
between the Deli and the Next Door has a basement and from anyone affected by a given change. Who needs to be
a foundation sitting in it. By fall, steel girders and cement
block will rise up and a building’s skeleton will emerge at
informed and what’s the best way to go about making the
change?
the top of the driveway, wrapping around the Zingerman’s
Benefits —The USGBC lists these IDP advantages:
patio. No one could envision the expansion at the begin-
ning—it had no form. It was just a list of desired outcomes. - Time and energy invested up front avoids costly delays
How did the outcomes become a plan? Month after month once construction begins.
over the course of several years, a team of Deli Managing - Communication is in place long before the first spade
Partners, key staff, architects, design consultants, engineers breaks the ground. The design conversation creates rou-
and contractors scrutinized this site—the size of a postage tine feedback loops between all parties that continue
stamp—weighing strategies on how to fit a feasible building beyond the project’s completion to ensure ongoing per-
into an affordable plan. Slowly, the process yielded a design formance.
with flow and a project with the right personality. The plan
is in motion, the stage is set and we can start to see what
- Every party has ownership of and accountability for
the decisions. If anything goes awry (and something always
will be there.
does), instead of pointing fingers, we are committed to
Decisions, Decisions—Our goal has been to balance “what working together to fix it.
we need to add,” e.g. a family restroom on the Deli’s first
- Whole systems thinking is the by-product of having
floor, more space for tables, more space for browsing
everybody in the room while decisions are being made.
among oils and vinegars, with “what we want to hold
It’s how golden opportunities reveal themselves because
onto.” Via Facebook, lots of helpful, enthusiastic responses
collaboration naturally seeks out synergies. It’s how a con-
have told us what people want to see. The same wall of
meat and cheeses, lots of samples, the breadbox, tall
versation with Community High School about the use of a
portion of its parking lot during construction resulted in
wooden shelves, happy faces, the tile floor, an old style
look, the tucked away patio. Thanks for your input and
an ingenious plan for a shared recycling center. An innova-
tive vision of school-business-community interaction was
everybody can relax because it will all be there.
born out of our garbage!
The Key—It’s a challenge to invent something new and
improved, yet keep it familiar. We’ve used a process and
- Lifecycle costing gives the complete picture in con-
trast to most building design that only looks at up front
a team. This journey of shared planning is called the
costs, i.e. materials and labor, and includes the costs of
Integrated Design Process or IDP, a way of making deci-
maintenance, energy usage and replacement. With this
sions, named and endorsed by the US Green Building
approach, water cooled refrigeration and water cooled air
Council. Each day’s work seen through the peek holes is the
conditioning systems that cost more up front actually end
outcome of a long, multi-faceted planning process. Every
up 1) cheaper to run, 2) cheaper to maintain and 3) lasting
detail of construction and design was vetted by the whole
Build-Out Design Team. Our IDP’s objective was creating
longer—hurray!
a less crowded, functionally green, Zingy building on the Eye on the Prize —IDP utilizes vision as the unifying fac-
Deli’s cozy, charming site. tor for the team. Our vision included preserving outside
dining, increasing the number of restrooms, bettering our
In Sync—Paul Saginaw saw the fit between IDP and
staff’s work environment, improving the services to our
Zingerman’s as a no brainer. “It’s producing good results
guests, and staying open every day during construction.
because it’s how we’ve conducted ourselves in business. It’s
actually a form of Bottom Line Change, the path we already
The clarity and strength of the Deli’s vision of expan-
sion has guided us through many decision-making stages.
follow. Luckily we’re comfortable with collaboration and
Utilizing IDP brought certain members of the team on
trust it.” It’s the recipe that all Zingerman’s businesses use
board much earlier than in most
construction projects. We had our
contractor at the table from day
one of design because we knew
it would be a challenge to keep
our doors open throughout con-
struction. Conversations with the
architect and the contractor made
it possible to plan staging and
accommodating our operations. If
it weren’t for that early collabora-
tion, we wouldn’t be serving corned
beef sandwiches every day during
construction.
Zingerman’s Events now has
Hard Choices—It’s normal to
struggle with decisions during the
its own event space in Ann Arbor process. We started with what we
thought was best for our opera-
tions and for our guests, then dealt
Right in the heart of Kerrytown, this intimate and charming restaurant space
is perfect for rehearsal dinners, small weddings and family celebrations. with all the non-negotiable factors
impacting our layout and design,
Rustic brick walls, wood floors, a full bar and lounge area set the tone for a
memorable evening with your family and friends. e.g. our site’s differing grades, little
Call 734-663-3400 for more information
room to maneuver big equipment,
historic codes, zoning regulations,
building codes, setbacks, stormwa-
Zingerman’s Events on Fourth • 415 North 5th Ave • Ann Arbor, MI 48104 ter retention, etc. IDP has improved
­2
our design because of many eyes, differing voices, and mul-
tiple iterations of choices and strategies. A perfect example
is the lengthy debate and dozens of renderings needed
to decide where and how to span the 29-inch difference
between the Deli’s old floor and the height of the Addition’s
floor. Stairs? Ramp? Lift? Each option had its pros and cons.
We considered the total floor space used, costs, ease of
access for everyone including parents with strollers, and in
the end, IDP convinced us that a wide set of steps and an
adjacent lift was the best solution.
The Right Tool—IDP has allowed us to operate strategi-
cally, plan for efficiency and economy, and turn lemons
into lemonade. Thanks to the Integrated Design Process,
we have the warmest confidence that the outcome of this
exciting project will be a familiar Zingerman’s Delicatessen,
only more so.
The Deli is Open
During Construction!
Our Timeline
May
Begin excavation of Addition foundation
Regrade and resurface former driveway area
Reopen area for outside seating
Resume use of the side doors
June
Continue work on addition foundation
Continue interior framing of the Annex
What’s Staying the Same:
- Deli’s Front Door
- Bread box
- Walls of meat and cheese
- Tall wooden shelving
- Tile floor
- Tasty samples
- Orange House (aka Annex) stays
- Patio and outdoor dining
- Happy faces
- Sandwich menu boards
- Sandwich running
- The Next Door
What’s Exciting & New:
- 1st floor family restroom!
- Two new large restrooms!
- More fun dining areas!
- 2nd floor deck dining!
- Shorter wait for sandwiches!
- Roomier, easier retail shopping!
- More registers at check out!
Where To Get Build-Out Info
- www.zingermansdeli.com/deli-construction-news
- Build-Out Bulletin Board - 2nd floor Next Door
Get Your Goat
[header] Get Your Goat at Zingerman’s Creamery and Delicatessen!
Many modern-day goat cheese makers actually start (or supplement) their cheese with frozen
at Zingerman’s
curd they buy in from other producers in order to keep cheese supplies adequate throughout
the year. We’ve chosen to make cheese using only fresh milk meaning that you get a fresher
flavor and finer texture to the cheese.
Detroit Street Brick City Goat
2. Traditional hand ladling 2006 & 2007 American Cheese
Society award winner.
Hand ladling gives this cheese an amaz-
ing, evolving texture, from light and
of the curd
A dense, lemony goat brick covered airy when very fresh to firm and per-
with a snow-white mold rind and fect for crumbling over salad when old-
liberally studded with freshly cracked er. Fresh and crisp with a lemony tang.
Sadly, most goat cheese on the market is extruded or pumped to speed production and to
green peppercorns.
pack the cheese for long shelf life storage in supermarkets and distributor warehouses. The
pressure on the curd severely damages the texture of the cheese leaving it pasty and sticky.
And it impacts the flavor as well, leaving it somewhat bitter and often downright unpleasant. Lincoln Log
By hand ladling we protect the natural fragile texture of the curd. When you bend back a disc Little Napoleon Our May Creamery Special!
of this carefully hand ladled cheese you’ll see that the curd naturally breaks. 2007 American Cheese (see below)
Society award winner.
3. Paper WrapPing
This small, mold-ripened cheese has
a butter-colored rind which develops Little Ypsi
blue mottling with age. When very Akin to a French crottin, it has a beau-
Good goat cheese needs to breathe! Like good bread, the cheese’s natural flavor and texture young (2 weeks) this cheese has a soft tiful, buttery-yellow rind and a paste
are best protected by simple paper wrapping of the cheese. Unfortunately most goat cheese creamy texture and a gently acidic that runs the gamut from dense and
on the market is shipped sealed in plastic to extend shelf life and reduce moisture loss. These flavor. As it reaches middle age (2 soft when younger to firm and flinty as
plastic sealed cheeses tend to be very gummy and quickly develop bitter, unappealing off to 3 weeks) the cheese is semi-firm it ages.
flavors. and develops a full, savory flavor. At
one month, the cheese is firm with a
pungent flavor. Little Dragon
4. Local Milk and Local
Lightly pressed to make for a modestly
Fresh Goat Cheese
creamier texture than our super fresh
rounds of City Goats, then rolled in tar-
CheEsemaking
This cheese has a wonderful, really ragon leaves. The pressing increases
light, fluffy texture, and a cool creamy, the rate at which the natural whey in
With fresh cheese—like the Creamery’s award-winning cream cheese—keeping everything in super fresh flavor. the cheese drains, making for a mel-
lower, sweeter and creamier piece of
the neighborhood (so to speak) means that our local goat cheese can arrive at the Deli and
Bakeshop more quickly with less transport wear and tear and tasting far fresher than it could cheese.
if it came here from across the country.
5. GoOd Hands Creamery Specials!
Whether it’s working with cow’s milk or goat’s milk, the reality is that artisan cheesemaking Available at the Creamery cheese shop at
is very much a craft. And John Loomis, one of the Creamery’s managing partners and chief 3723 Plaza Drive and at the Deli on Detroit Street
cheese maker, is very, very good at his craft. This is the guy whose work won the Creamery the
May June
“Best Cream Cheese in America” recognition from the American Cheese Society (only a year
after we started making it!). And his gentle hand and years of experience contribute a lot to
the quality of our goat cheese as well. Lincoln Log Bridgewater
$19.99 lb. (reg. $24.99/lb.) $7.99 each (reg. $9.99 each)
Fantasy Camp for CheEse Lovers! Rich texture with hints of citrus, a
mild goat milk flavor and a touch
A rich mold-ripened cheese, studded
with freshly-ground, Tellicherry black
of mushroom finish. It’s great when pepper. The Bridgewater combines a
Zingtrain’s 3rd Annual June 12-14, 2011
sliced thin, topped with red pepper
and broiled quickly. It can also be
slight citrus flavor with the bold spice
of fresh pepper, finishing with gentle
Cheese Mastery Class used on pizza, salads or just as is on
crackers or bruschetta.
hints of mushroom.
Join cheese professionals and serious enthusiasts from around the
country for an intensive cheese education.
Designed in conjunction with renowned cheese expert Daphne Zepos
and Zingerman’s in-house specialists, this class is for individuals who are
looking to improve their ability to taste, describe and evaluate cheeses, Fresh CheEse!
Find us at the Farmer’s Markets!
to experience cheesemaking with John Loomis at Zingerman’s Creamery, (straight from the cheese maker)
to maximize product selection and to minimize waste.
"After we attended the Cheese Mastery Class last year, sales are up and our AnN Arbor Farmer’s Market Detroit’s Eastern Market
fresh mozzarella program is doing well. The greatest value in my eyes was see- Kerrytown • Saturdays through October Saturdays, 7am-3pm
ing our staff trying and learning new things and bringing that knowledge back and Wednesdays, May-Sept. • 7am-3pm
to their peers and customers." Westside Farmers Market
—Leah Caplan, Chief Food Officer, Metcalfe’s Market, Madison, WI Ypsilanti Downtown Roadhouse Parking Lot, 2501 Jackson Rd. •
You’ll leave our Mastery Class with more than two days of cheese instruction, lots of Farmer’s Market Thursdays, June through October • 3-7pm
tasting, and a hefty book of resource materials to take home with you. Corner of Michigan Ave. and Hamilton •
Find more information and register
Tuesdays 2-6pm
online at www.zingtrain.com.
Call 734-930-1919 with questions!
$1200
­3