Green light, site plan-wise, from FMPC for Dunkin Donuts west
Dunkin Farragut got a green light from Farragut Municipal Planning Commission during FMPC’s meeting Thursday, Dec. 21, on a site plan to build a Dunkin Donuts at 13038 Kingston Pike.
The property is just east of Dixie Lee Wines & Liquors, near the intersection of South Watt Road and Kingston Pike and directly in front of Cool Sports Home of the Icearium.
“The building is proposed to be around 2,200 square feet,” Community Development director Mark Shipley said. “There’s a proposed full-in access and a right-in, right-out access with a short taper/ The access is within the platted access that was approved many years ago by the Planning Commission, so they’re just basically staying within that.”
On the north side of Kingston Pike, “we’ll just try to work with those property owners to align (the accesses for) what might develop on the north side,” Shipley said. “The applicant was trying to work out some cross-lot vehicular agreement with the property to the west, and they were unable to work that out.”
However, Dunkin owners were able to enter into an agreement with Cool Sports to tie into the Cool Sports access, which also would provide a sidewalk connection.
“That would give patrons of (Dunkin Donuts) the ability, especially if they are going west, to be able to get out onto South Watt Road to the signalized intersection,” Shipley said.
“They do have a cross lot stubbed out to the east to whatever might develop on this parcel, which hopefully would tie into to the (proposed) Dollar General tract, which is east of that,” he added. “This is laid out to where, some day in the future, if they were able to work out an agreement with the property to the west you could go ahead and extend that pretty easily into that property.
“Most of the parking lot will be permeable pavers. There’s no detention basin, so that is being used to accommodate the stormwater and meet the Town’s low-impact development requirements.
Though slightly under-parked for a restaurant, “the ratio for restaurants is really kind of geared toward a sit-down kind of establishment. This would really be geared toward mostly drive-through … so staff was OK with having slightly a few spaces under the requirement in this case,” Shipley said.
“The building itself is mostly brick,” he added. “It’s about 77 percent thin brick that will be mortared in place.”
