Dick H wrote: ↑Sun Nov 24, 2019 11:04 am
Regarding the Dover Station "tenant": A year ago there was a proposal for a bagel shop. In the end, the operator essentially wanted nothing to do with the DE passengers, except if they were buying bagels, etc. This time around with the deli operation, there is a extensive lease agreement that requires deli employees to have a one day course on the operation of the DE, tickets and information. If the deli is a major success, the employees sure won't have time to be checking the status of the train and when it is late, such as during temperature speed restrictions, weather events and the infamous PAR freight train breakdowns.
The station building was never designed to have a separate area for a tenant that can be secured when the tenant is not open and still provide at least some waiting room facilities. The main entrance to the station is on the east end facing the high level platform, while the rest rooms are on the west end beyond the end of the low level platform. Initially, it appeared that only the vestibule on the east end and the rest rooms on the west end would be open when there was a station host available and the deli was closed, which would have included weekends, as the original contract called for a 6 AM to 2 PM Monday to Friday deli operation. The Foster's article seems to have modified that.
FWIW - It's not a full-service deli that is moving in there. From the article:
"Bubby’s NY Style Delicatessen, formerly of downtown Portsmouth, will concept itself into more of a grab-and-go café and open within the center’s existing station building by about March."
The city will replace the station’s roof in conjunction with Bubby’s interior renovations. Parker said a portion of the building, but not all of it, will be closed to the public starting Dec. 2 due to the work.
Schweitzer estimated there will be around 10 seats in the station after the outfitting of the eatery is complete.
“There will be a mixture of seating and standing available to both Bubby’s and (transit customers),” said Parker. “The business is not taking over the space; they’re sharing the space with existing transit riders. The goal was truly to add the amenity of food service.”
PS - The other benefit to having a business onsite is less chance for disreputables and vandals to get away with things