How to define room occupancy classifications.
For small start-up craft breweries Tasting Rooms generate a great deal of monthly income. Getting the size and occupant load of a Tasting Room right is absolutely critical for brewery owners. Our clients tell us it’s a huge portion of their business plans monthly income. In this four part series we will look at how to define your occupancies, how to size your Tasting Room in terms of square footage, how to size your men and women bathrooms for proper fixture counts, and finally how to calculate your maximum occupant load; giving tips and insights along the way.
Defining the Occupancy Classifications:
“A room or space that is intended to be occupied at different times for different purposes shall comply with all of the requirements that are applicable to each of the purposes for which the room or space will be occupied.”
Under Section 302 of the 2013 CBC we can find each room classification which is generally defined, and with more detail under subsequent sections. The following are occupancy classifications for various rooms of a craft brewery:
| Tasting Room | Group A-2 | Section 303.1 | “Assembly Group A. Assembly Group A occupancy includes, among others, the use of a building or structure, or a portion thereof, for the gathering of persons for purposes such as civic, social or religious functions; recreation, food or drink consumption or awaiting transportation or motion picture and television production studio sound stages, approved production facilities and production locations…” |
| Office | Group B | Section 304.1 | “Business Group B occupancy includes, among others, the use of a building or structure, or a portion thereof, for office, professional or service-type transactions, including storage of records and accounts. Business occupancies shall include, but not be limited to, the following…” |
| Brewery | Group F-2 | Section 306.3 | “Factory Industrial F-2 Low-hazard Occupancy. Factory industrial uses that involve the fabrication or manufacturing of noncombustible materials which during finishing, packing or processing do not involve a significant fire hazard shall be classified as F-2 occupancies and shall include, but not be limited to, the following: Beverages: up to and including 16-percent alcohol content…” |
Next, in part two
In my next post I will write in detail about mixed use and occupancies. I’ll offer tips, insights and advice for start-up craft breweries building new or modifying existing spaces.
What do you think about this guide? Let us know in the comments below.
Index:
A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 1 of 4
How to define room occupancy classifications.
A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 2 of 4
Mixed Use and Occupancy; How to understand occupancy separations.
A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 3 of 4
Determining your maximum occupant load.
A Step by Step Guide to Maximizing your Brewery Tasting Room Occupancy – Part 4 of 4
How to determine Bathroom Fixture Counts.
I like the early shot of the Monkish tasting room with just a kegerator sitting in there.