Below are the descriptions of the data entry fields for the supermarket/grocery store space type:
Food Preparation
Is space and equipment in the facility dedicated to food preparation such as bakery, lunch counter, restaurant, or other food service activity? This does not include employee lounges or galleys that have food preparation equipment and/or vending machines.
Gross Floor Area
This includes the following:
Mezzanines
Storage/Warehouses
Basements
Hallways
Stairways
Elevator Shafts
Small Administrative Office
This does not include the following:
Covered Walkways
Open Roofed-over Areas
Porches
Pipe Trenches
Exterior Terraces
Steps
Chimneys
Roof Overhangs
Annexes or other structures
NOTE: The floor area of all Computer Data Center space(s) cannot exceed 10% of the Facility’s gross floor area (not including Garages and Parking Lots).
Main Shift Staffing
The average number of employees who occupy
the facility during the main shift of a typical workday. This is not
the total employee count or number of customers.
The average number of employees are 0.92 per 1000 square feet (92.8 square
meters) for small supermarkets and 1.10 per 1000 square feet (92.8 square
meters) for large supermarkets.
Number of Floors or Levels
The number of levels in the tallest section of the facility. This includes the following:
Basements
Storage areas
Mezzanines
This does not include the following:
Attached parking
Underground parking
Operating Hours per Week
The number of hours per week that a facility
is used, excluding hours when the facility is occupied only by maintenance,
security, or other support personnel. For facilities with a schedule that
varies during the year, "weekly operating hours" refers to the
total weekly hours for the schedule most often followed.
For supermarkets smaller than 20,000 square feet (1858 square meters),
the average operating hours are 97 per week. For supermarkets larger than
20,000 square feet (1858 square meters), the average operating hours are
134 per week.
Refrigerated and Freezer Cases
The number of commercial refrigeration units
(cases) used for the sale or storage of perishable goods. This includes
display type refrigerated open or closed cases and cabinets as well as
display type freezer units typically found on the sales floor. Include
those cases located inside and immediately adjacent to the facility.
The average number of commercial refrigeration cases is 1.26 per 1000 square
feet (92.8 square meters) for small supermarkets and 1.03 per 1000 square
feet (92.8 square meters) for large supermarkets.
Registers/PCs
The number of electronic registers and personal
computers normally in use during a typical workday. This number is generally
the total number of units in use at any one time. For example, the facility
may have 10 electronic registers and 7 computers, but normally only use
6 registers and 5 computers during the main shift of a typical workday.
In this case, data entered should be 11 and not 17.
The average number of electronic registers and personal computers is 0.18
per 1000 square feet (92.8 square meters) for small supermarkets and 0.32
per 1000 square feet (92.8 square meters) for large supermarkets
Walk-In Coolers and Freezers
The number of commercial walk-in type freezers and coolers. These units are typically found in storage and receiving areas.