INTERVIEW ON THE PHASE AT WHICH EACH PROJECT STARTS: THE FEASIBILITY STUDY.
march 2021
THEO WENTING, ARCHITECT AND PROJECT LEADER OF XS ARCHITECTS SINCE 2013.
´EMPLOYMENT, SUSTAINABILITY, THE COMMITMENT OF LOCAL PARTIES AND DIVERSITY OF FUNCTIONS/USERS; THEY ARE ALL ASPECTS THAT INCREASE THE STAND FOR A CHANGE OF THE ZONING PLAN. WE USE THAT!'
Every project, whether it is the construction of a house within an existing urban area, or the construction of a so-called food plaza on the highway, starts with a feasibility study. The client wants to know whether his/her wishes can be realized at the location in question within the set budget and, in the case of rental or resale, with the desired profit. Theo explains how this feasibility study works.
FOR WHOM DO YOU CONDUCT SUCH A FEASIBILITY STUDY/RESEARCH?
In the case of a house, this is simple, as the owner of the house is the client. However, in the case where a catering project is to be built on a new site, it could be a project developer who wants to know whether their wishes can be realized here. It can also be a franchisee (a restaurant owner). They could then, for example, buy or rent a piece of land from the owner/ developer, and want to know whether their restaurant can be established here.
LET’S TAKE A CASE FROM YOUR PRACTICE, HOW EXACTLY DOES A FEASIBILITY STUDY WORK?
I shall assume for a moment that a developer comes to us with the plan to set up an Energy Hub (a gas station with an emphasis on more sustainable fuels) on an (often undeveloped) plot along the highway. This may include additional functions such as catering to, on the one hand add diversity to the concept, and on the other to make the project a profitable investment. Points that impact the study include the wishes of the developer, the budgeted construction costs of these wishes, the requirements of the final users of the space (petrol pump, shop, catering visitors) and finally the possibilities and requirements specific to the location itself.
In regards to the possibilities and requirements of the location; you have to take regulations from the municipality and sometimes also from the province into account, requirements in the municipal zoning plan and image quality plan and of course construction standards. Can a totem sign pole be placed at this location? Can a Drive Through be designed around the restaurant? What is the maximum height of the buildings? What is the position in relation to the sun? Where is the building located in relation to the highway/exit? What is the maximum building area? What is the most efficient building? All these aspects are analysed and tested.
wHAT HAPPENS IF IT APPEARS THE results DO NOT MATCH THE MUNICIPAL REQUIREMENTS?
Then there will have to be consultation with the municipality. A change to the zoning plan is often necessary. For example, many places along the highway do not allow catering. For the developer, the land is only worth investing in if the service station can be combined with catering services is allowed.
DOES THE MUNICIPALITY SET ANY PARTICULAR REQUIREMENS FOR SUCH CHANGE TO THE LANDING PLAN?
Certainly! In any case, it is important that the design is presented well, in such a way that the municipality sees the benefits of it. Employment is a very important aspect here. If it becomes clear that the plan will lead to 80 jobs for the local residents, this could convince the municipality. For example, if the catering services on site are intended to be provided by local entrepreneurs or (sub) contractors. Finally, sustainability has become increasingly more important in design. We try to include all these aspects in the design and construction process, while working together with the municipality. Such a procedure can take a long time (up to a year) and can be expensive due to all kinds of investigations that have to take place.
WOULDN’T IT BE BETTER FOR THE DEVELOPER TO MAINTAIN HIS PLANS WITHIN THE BOUNDARIES OF THE Zoning pLAN?
No, often not. For example, if catering is not allowed on a highway location, or if totem sign poles or the desired building height are not allowed. The developer then has to make the choice between the expected returns from the ‘ideal plan’ (for which he would have to wait longer due to approvals) and the expected returns from the ‘possible’ plan, where he would be able to begin sooner. When renting out catering locations, the rental income will naturally continue to play out for many years, so a zoning change is usually the best option.
WHAT IS YOUR GOAL WHEN DEVELOPING THE IDEAL PLAN OR CONDUCTIING FEASABILITY RESEARCH
My goal is a balanced plan. By this I mean a plan: • with unity in architecture • with a well thought out and safe situation • where the final users can show their identity through signage, drive throughs and a good appearance • with appropriate construction costs • with a focus on sustainability • with added value for the environment And most importantly: a satisfied client!
DO YOU EVER RUN INTO DIFFICUT SITUATIONS WHEN TRYNG TO REACH THIS GOAL?
Certainly. You are dealing with many conflicting interests. Franchisees who often want a ‘standard’ building, while the municipality would rather see a special building. The developer who prefers to do business with franchisees known to him, while the municipality would like to see a plan involving local entrepreneurs.
WHAT IS THE PARTICULAR VALUE XS BRINGS IN?
This lies in our specific knowledge and years of experience with municipalities, developers, franchisors and franchisees. We know exactly what requirements the various (well-known) franchisees set for their restaurants and sites (parking/drive through). This is a great advantage for the developer, as the aim is to produce the best possible project. A project where the rentability is optimal, the chance of success is ultimately high, and where XS tries to respond quickly and effectively to the wishes of all parties.
