Location
The Museum of Food in America is located in the heart of New York City’s Lower East Side (LES) neighborhood. This location is ideal for attracting tourists and locals alike.
Architectural Style
Though we have a fully modern and recently constructed building, in order to maintain the integrity of the neighborhood where we are located we chose an architectural style that reflects that of other buildings in the LES. But, we did incorporate a transparent and modern entrance.
Inspiration
Inspiration for our architectural style was drawn from El Museo del Barrio
Building Layout
Our building is split into two primary spaces; the left half of the building is generally reserved as a public space, while the right half of the building serves primarily internal/ staff and collections related functions.
Basement
Public: The basement is primarily dedicated to our Educational Programs and initiatives. It includes the Oral History Center, Teaching Laboratory and a Lecture Hall in addition to general Education Programming space.
Staff: The basement includes the Security Office, custodial storage and general museum storage.
Floor 1
Public: The first floor entryway is made of clear glass, thus allowing a sense of openness and transparency to visitors. This floor includes basic visitor amenities, such as restrooms, coat check, admissions, information. It is also home to our Museum Shop and a gallery space. There is a restaurant located on the first floor that is contracted out to various American Cuisine style restaurants, but is not associated directly with MOFIA.
Staff: The staff sphere of the first floor includes a loading dock, freight elevator and the Registration Department offices.
Floor 2
Public: The public area of the second floor is dedicated to gallery space and our Library/ Archive Space.
Staff: The staff space includes staff-only restrooms, a break room (which includes a kitchen), as well as the Finance, HR, Marketing and Development Department offices.
Floor 3
Public: The entire public space of the third floor is dedicated to gallery space.
Staff: The third floor staff space is primarily dedicated to the Museum Collections. It also is home to the Collections Management Staff offices and a collections laboratory.
Floor 4
Public: The fourth floor includes a gallery space as well as the Cafeteria. There is a space off of the cafeteria that is dedicated to Programming that involves food preparation and consumption.
Staff: The fourth floor staff space includes the Director’s office, Curatorial Department office space as well as a large general staff conference space.
Rooftop
The rooftop is used as a gardening space- it is both aesthetic and educational. The space includes a “sculpture garden” which is comprised of small to medium sized farm equipment.
Facilities Care and Maintenance
The building is fully accessible to people with disabilities. The entryway is ground level and we have an elevator as well as stairwell to move from floor to floor. Additionally, there are numerous benches and rest areas throughout the museum and signs are posted frequently to direct visitors through the space and toward various amenities. Our space is organized to promote a smooth flow of foot traffic. Also, we have a dedicated security staff team, an alarm system in case of fire, theft or flood when the security staff is not on the premises.
All of our staff is trained in customer service techniques so as to ensure that our visitors are treated with the utmost respect and attention. Our front-door staff (Admissions, Information) goes through additional training processes due to their close interaction with visitors.
Because food has a major presence in the Museum, special care is taken to ensure the protection of our collections. We use state of the art equipment and maintain strict policies and procedures in order to promote the care of our collections.
Equipment
· HVAC system and HEPA filters (strictly monitor and maintain proper RH levels in our collections storage and all display cases)
· CO2 Fire Suppressant Systems in our Library/ Archives
· UV filters on all fluorescent lights and windows as necessary
· Use of proper building materials to avoid “off-gassing or” or other effects that may harm objects
· Our collections storage area is located away from exterior walls
· We have a large freight elevator to lift objects directly to the collections storage area
Policies/ Plans
· Integrated Pest Management Plan (extremely important because of the compact layout and presence of food within our building)
· Strict rules are in place to control the movement of food throughout the museum by both visitors and staff
· Comprehensive Cleaning Program (created in consultation with conservators)
· Emergency Preparedness Plan
· Use of Material Safety Data Sheets
· Established Emergency Response Team
· Guidelines on the procedures for handling hazardous materials are distributed to all staff
· Comply with OSHA safety standards
· Have a biological material disposal system in place
· Our cafeteria and the restaurant (as part of the contract agreement) are required to adhere to strict sanitation and pest management policies and undergo frequently inspections