The feasibility study should examine the Consolidated Food Services (CFS) building through a long-term lens, no imminent design is expected to commence from this feasibility study. The consultant should examine HVAC impacts, building envelope, and cooking operations impacts, as well as other possible considerations. The overall study should include four main components: 1. A condition assessment and recommendations regarding existing cooking operations • Physical equipment • Cooking workflows 2. An examination of conversion of the building and operations to a low temperature hydronic configuration 3. An examination of conversion of the building and operations to a high temperature hydronic configuration 4. An examination of no conversion to hydronic but utilizing the existing boiler and air handler in a more energy efficient way considering energy and/or heat recovery. For components 1-4, opinions of probable costs should be provided, as well as written explanations, conceptual schematics, phasing considerations, etc, required to pursue that component.
