Saturday, August 7, 2010
Updated Response, p 40
Chelsea Connection – Prospective Tenant Profiles: (cont.)
The New Chelsea Market Contact: Kevin and Francisca Riley, owners Phone: 734-719-4700 Email: kevin@newchelseamarket.com Web: newchelseamarket.com
Mission/ Description/ Core Values:
• TNCM offers open market/retail space for a variety of products. Uses/ characteristics:
o Local, organic and/or high end produce, groceries, supplies.
o Wide selection of wine and beer, with emphasis on Michigan products.
o Potential meeting place for food co-op.
o Very limited small table seating.
o Local artisan market, likely on rotating, event basis.
o Products and services coordinated with local markets and kitchens to establish unique offering.
• Small business. Actively scheduled and managed by staff of 2-3.
Program infrastructure needs/ desires:
• Approx 4000 SF, flat, 100PSF floor, insulated, HVAC, power, lights, water, sanitary, access to restrooms.
• Open air capabilities in mild weather. Ideally suited to Mack Building first floor.
• Small but functional commercial kitchen (not included in initial construction) that can be sub-leased and used in a variety of ways: test product development, special event/catering prep, garden to table food prep, demonstration/ classes
Business Model Projections
• Relocation and expansion of an existing business.
• Lease $12/SF NNN for approximately 4000 SF expected before TCC, LLC closes on purchase of the site.
The New Chelsea Market Contact: Kevin and Francisca Riley, owners Phone: 734-719-4700 Email: kevin@newchelseamarket.com Web: newchelseamarket.com
Mission/ Description/ Core Values:
• TNCM offers open market/retail space for a variety of products. Uses/ characteristics:
o Local, organic and/or high end produce, groceries, supplies.
o Wide selection of wine and beer, with emphasis on Michigan products.
o Potential meeting place for food co-op.
o Very limited small table seating.
o Local artisan market, likely on rotating, event basis.
o Products and services coordinated with local markets and kitchens to establish unique offering.
• Small business. Actively scheduled and managed by staff of 2-3.
Program infrastructure needs/ desires:
• Approx 4000 SF, flat, 100PSF floor, insulated, HVAC, power, lights, water, sanitary, access to restrooms.
• Open air capabilities in mild weather. Ideally suited to Mack Building first floor.
• Small but functional commercial kitchen (not included in initial construction) that can be sub-leased and used in a variety of ways: test product development, special event/catering prep, garden to table food prep, demonstration/ classes
Business Model Projections
• Relocation and expansion of an existing business.
• Lease $12/SF NNN for approximately 4000 SF expected before TCC, LLC closes on purchase of the site.
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