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t d o g While most of Tschetter’s pieces are es- sentially “in relief,” the hot dog was “in the round.” As a result, Tschetter had to create a rotating sling system so that the work – centered on a fiberglass core filled with poly foam – was suspended while brick was applied to all sides.

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Procedures & Benefits Survey of Architecture, Eng i nee r i ng , Planning & Environmental C o n s u l t i n g F i r m s underwent a total overhaul in 2015 to bring

He originally tried using wet material and bending it to the contours of the design. That didn’t work, so instead he applied fired brick and used a mason- ry saw to cut in the design. All told, Tschetter took about four months and used about 2,000 bricks to complete the hot dog. It and the hamburger, at a combined 6,500 pounds, were then trucked more than 1,000 miles to their destination in Tennessee. The restaurant opened in early Septem- ber. When asked by The Zweig Letter what he got out of the experience, Tschetter laughed and said, “I can brick just about anything. By the time I was done, I thought maybe I’ll do state fairs – corn on the cob and cotton candy.” “I can brick just about anything. By the time I was done, I thought maybe I’ll do state fairs – corn on the cob and cotton candy.” Pal’s said that all told, the 75 percent brick construction regulation cost about $250,000. And even though Pal’s had to sacrifice some of its branding – the building’s pill blue exterior, for ex- ample – Crosby said it was worth it. “We think it turned out to be a good site for it, we’ve gotten a lot of “We think it turned out to be a good site for it, we’ve gotten a lot of feedback on it, and we’re having fun with it.”

you the most up-to-date and relevant information in a new easy-to-read format. This study will help you benchmark your firm against industry standards to determine whether you’re under- or overspending on benefits and compensation. The 2016 Policies, Procedures & Benefits Survey of Architecture, Engineering, Planning & Environmental Consulting Firms also provides you with industry norms on policies and procedures, so you can support your policy decisions with hard data. Get all the benchmarks you need on compensation policies, benefits, HR staff, and other major HR issues in one comprehensive publication! Use the 2016 Policies, Procedures & Benefits Survey to: ❚ ❚ Identify HR operating expenses that you can — or can’t — afford to cut ❚ ❚ Benchmark your firm’s medical, dental, and life insurance packages against those of your peers and against the firms you desire to be more like ❚ ❚ Support your firm’s paid-time-off and other policies with hard data on industry norms ❚ ❚ Find out if firms are projecting benefits increases and make sure your budget aligns with the industry ❚ ❚ Get data on HR directors’ typical backgrounds, education, roles, and compensation and find out how your HR staff stacks up Purchase any publication before its release date and enjoy $100 off the list price or participate in any survey and save 65 percent. Go to zweiggroup.myshopify.com/ collections/frontpage for more information.

The original Pal’s branding concept drawn on a napkin by artist Tony Barone. The napkin is framed and on display at Pal’s headquarters.

feedback on it, and we’re having fun with it,” he says.

Looking into the future, if Pal’s wants to expand into yet another area where there are planning restrictions and the company has to again build in brick, it won’t be starting from scratch. “We captured all the how-to,” Crosby says. Senior city planner Angie Charles, cit- ing code section 6.30.1, says the over- lay district – which calls for greenways, underground signage, and screened mechanical systems – was created to “establish higher environmental, aes- thetic, and design standards,” and that the district has been in effect for just over a year. In essence, the hot dog was the test case for the code’s effectiveness. “Pal’s is a perfect example,” Charles says. “The hot dog’s been a topic of con- versation in town. Everyone loves it.” “Pal’s is a perfect example. The hot dog’s been a topic of conversation in town. Everyone loves it.”

ober 31, 2016, ISSUE 1174

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