Group: Allison Rasche, Kathy Lee, Julia D’Arcangelis, Shantille Yu, Makenna May, April Ball,

& Malia Appling

Part 3: Facility Layout & Equipment

Baked Good is designed to be a welcoming, safe, and sustainable environment for every

guest and employee. Our facility will be about 1,600 square feet divided between the kitchen,

service area, restroom, and utility/storage room. Space may seem like an issue however, since

Baked Good is a quick service facility, this amount of space is ideal for our limited menu as well

as immediate service. There will be no seating indoors however, limited seating will be available

outdoors. The lighting in the kitchen as well as in the service area, will have 35 to 70-foot

candles to ensure sufficient lighting as well as using LED lights for energy efficiency. There will

be sufficient amount of space to move around and accessible to those with disabilities (at least

36-inch hallways and 60 inches in the kitchen). Inside the kitchen, all equipment will allow for

sufficient space between each machine to guarantee safety, product integrity, and prevent cross

contamination. All equipment will have at least 12 inches of all-around free space from the floor

and walls. Each piece of equipment will be ergonomically placed within the kitchen to increase

the comfort and effectiveness of the employees. The equipment necessary to operate includes an

oven, food processor, cooling racks, mixers, worktables, refrigerator, dishwasher, three

compartment sink/hand washing sink, freezer, proofer, scales, bakeware display case, and dry

ingredient storage. Hairnets and beard nets will be provided and located next to the entrance of

the kitchen. All employees must wash their hands, immediately after entering the kitchen, at the

hand washing sink located next to the entrance. There will be a designated stainless-steel bakers

table and utensils solely for vegan goods in order to avoid cross contamination. In addition,

vegan items will be prepared first to ensure that there is no cross contamination or mix up

between goods. Dry goods such as flour will be stored in the dry storage, while fresh ingredients
such as any dairy, alternative dairy, eggs, and produce will be stored in the fridge. Any items that

need to be frozen will be stored in the freezer next to the fridge. Any bowls, or utensils will be

stored under the baker’s tables. Once goods are prepared and baked, they will be placed onto the

cooling racks to cool. Once cooled an employee will roll the racks up to the front and place the

goods inside the display case where they will be labeled and identified as vegan or non-vegan.

The vegan items will have their own section in the display case. To contribute to our sustainable

efforts, all baked goods will be packaged in ecofriendly boxes once purchased. There will be

extra storage located next to the bathroom in the back, as well as in the utility room. Inside the

restroom there will be a mop sink and the three-compartment sink will be located in the utility

room along with a dishwasher. Items will first be rinsed in the three-compartment sink then

transferred into the dishwasher. Smaller items or easy to clean items, will be washed in the three-

compartment sink and placed on a drying rack at the end of the sink to dry. Recycle and trash

will be located in the utility room. There is plenty of storage distributed throughout the kitchen,

under the bakers table, in the utility room, and outside of the restroom. Emergency exists are

located next to the restroom, in the utility room, and the service area.

The aesthetic of Baked Good ties into our passion for sustainability. The atmosphere is

welcoming and earthy giving a homey feel as well as being Instagram worthy. The color scheme

will include fresh, clean, and crisp colors such as white and green. There is also a rustic feel on

the inside, while the outside has the small quaint hometown look. The service area will have

plants draping the walls to emphasize the earthy sustainable atmosphere and make the customer

feel as though they are visiting a botanical garden.

(refer to appendix 8 for bakery dream board, appendix 9 for bakery floor plan, and appendix 10

for equipment list with cost)

Appendix 8: Bakery Design Dream Board
Appendix 9: Floor Plan

Appendix 10: Equipment List with Cost

Price Function
used in Avocado Brownies and
Robot Coupee R101P 2.5 Quart Food Processor $927.00 Zucchini bread
used in Carrot Cake
Waring 7 Quart General Purpose Mixer Countertop Snickerdoodle recipe (or any
850 Watts $679.00 recipe that calls for mixing)
Cooking Performance Group FEC200BK Double Deck
Full Size Convection Oven 208V $4,559.00 used to bake all goods
Centaur CSD-2DR-BAL 54" two section reach in
refrigerator
True T-49F-HC 54" two section reach in freezer
LG Front Control Smart WiFi Dishwasher
Regency 16 Gauge Stainless Steel Three
Compartment Sink
Regency Wall Mounted Hand Sink
Global Industrial 18- gauge Stainless Steel
Workbench w/ Undershelf (x2)
Channel 569 6 Shelf Mobile Aluminum Cooling Rack
Federal SGD5948 59'' Full Service Bakery Case w/
Straight Glass
Bakers Mark Ingredient Bin Shelving Kit
Skyfood DMS-30 Manual Dough Divider
Avantco HPU-1812 Proofing Cabinet
Tor Rey Digital Price Computing Scale
Cravings stainless steel measuring cups
Design silicone spatulas
Design stainless steel whisk
Bakers Mark Bulk Case of 12 Aluminum Bun Pans
Stainless Steel Rotary Flour Sifter (x4)
Breville 800JEEXL Juicer
Stand Up Window Bag natural kraft paper chlorine
free 500 pack
half sheet cake box 50 pack
EcoWax Bakery Tissue 1000 pack
used to store cold items and
$1,799.00 chill baked goods
$4,992.72 used to store frozen items
$799.00 used to wash dishes
$589.00 used to rinse/wash dishes
$109.99 used to wash hands only
one for vegan goods one for
$291.90 regular to prepare goods
used to cool baked goods and
$629.00 transport to display case
used to display and store final
$4,725.65 product goods
$669.00 used for dry storage
$1,412.79 used to separate dough
$799.00 used to proof bread dough
$170.00 to weight out ingredients
$7.99 to measure ingredients
$4.99 to mix any batter by hand
to whisk eggs for Avocado
$4.99 brownies and other recipes
to bake goods (cookies,
$59.99 brownies)
$38.76 to sift flour/powder sugar
used to juice apples for house
$299.99 made applesauce
used to bag smaller goods after
$124.77 purchase
used to box larger items after
$62.63 purchase
used to transfer goods from
$86.02 display to box/bag