BE:2020 Final Research Book

Research

Food

Design

Food Advertising Bob Evans Timelines Mapping Bob Surveys

Field Notebooks Axonometrics Menu Comparisons

Downtown Grab-and-Go The Breakfast Party Food Truck Hub BE Grocery Store The Gastropub

BE:2020 Redesigning Bob Evans Restaurants for the Millennial Generation

“We treat strangers like friends, and friends like family.”

OHIO STATE UNIVERSITY

KNOWLTON SCHOOL OF ARCHITECTURE Design Research Studio Spring 2014 K n owl to n S ch o o l o f Ar chi tectur e Vert i c al s t udi o S pring 2014

Research

Food

Design

Food Advertising Bob Evans Timelines Mapping Bob Surveys

Field Notebooks Axonometrics Menu Comparisons

Downtown Grab-and-Go The Breakfast Party Food Truck Hub BE Grocery Store The Gastropub

BE:2020 Redesigning Bob Evans Restaurants for the Millennial Generation

OHIO STATE UNIVERSITY

KNOWLTON SCHOOL OF ARCHITECTURE Design Research Studio Spring 2014

Acknowledgments Studio Critic, Primary Investigator

Student Participants

Karen Lewis, Assistant Professor of Architecture

Alison Bartholomew Amy Carbone Chris Carbone Enio Dajko Melody Funkhouser Rachael Hissom Julie Klosterman Devin Lazor Rachel McGinnis Sidharth Ramamurthy Taylour Upton Julie Vash Diana VanCak Cheyenne Vandevoorde Lu Zhou

Bob Evans Corporation Andrew Hubbard, Director of Design Many other people, departments and executives were part of this collaboration. Many thanks to everyone at Bob Evans for their generous intellectual, creative and financial gifts to support this academic effort.

This studio and book was made possible through a generous donation from the Bob Evans Corporation.

Fast Casual Architecture

Table of Contents

This studio is a design partnership—between the Knowlton School of Architecture and the Bob Evans Corporation. Bob Evans wants to reach out to a new customer base—one that is younger and can grow with the company. In looking at new markets, Bob Evans also wants to know how to reconfigure its restaurant for new locations—spaces where there is a younger demographic: college towns, urban centers, revitalized cities, for example. With these new sites in mind, how does the traditional Bob Evans Restaurant—a freestanding box, located in suburbia and near highwaystransform to fit new markets? How is the Bob Evans restaurant experience redesigned to capture a younger demographic?

I. Studio Research

8

Food Advertising Bob Evans Timelines Mapping Bob Surveys

II. Restaurant analysis

60

Fast Casual Gourmet Grocery Local Organic Neighborhood Sit Down

III. Prototypes 90 Downtown Grab-and-Go The Breakfast Party The Food Truck Hub The Grocery Store The Grastropub

Restaurant Comparisons BOB EVANS

PANERA BREAD

NORTHSTAR CAFE

PHASE ONE: ENTER RESTAURANT

PHASE TWO: ORDER FOOD

ENGAGE MENU WHILE STANDING IN LINE

ORDER AND PAY FOR FOOD

Dining: The Experience Choosing where we eat is a major part of how we form our daily experiences. Eating reflects our personal tastes, the choices of where we want to spend money, and with whom we share our time. Time, atmosphere, money and friends influence our choices. Of these factors, what do we prioritize? We investigated three types of dining establishments: the fast/casual restaurant, a local cafe, and Bob Evans. Through our research we found the interactions with the restaurant staff establishes an atmosphere and tone that influences the way we perceive our meal. Having the freedom to sit, eat, and relax at our own leisure to preferred to dining under the constant watch of a server or staff member.

When dining out, we value our independence.

FAST FOOD / FAST CASUAL

PHASE ONE: ENTER RESTAURANT

PHASE TWO: ORDER FOOD

ENGAGE MENU WHILE STANDING IN LINE

ORDER AND PAY FOR FOOD TIP AT THE BEGINNING

CASUAL CHIC LOCAL CAFE

PHASE ONE: ENTER RESTAURANT

WALK IN AND FIND HOST

SEE HOST

BE SEATED

MENU WATER

BOB EVANS RESTAURANT

SILVERWARE

PHASE THREE: RECEIVE FOOD, FIND YOUR SEAT

PICK UP FOOD

PHASE FOUR: LEAVE OR STAY

CARRY YOUR OWN FOOD SELECT YOUR OWN BEVERAGE

SELECT YOUR OWN SEAT... ...OR LEAVE RIGHT AWAY

CLEAR YOUR OWN TABLE LEAVE AT YOUR LIESURE

TWO INTERACTIONS WITH ONE / TWO PEOPLE

PHASE THREE: FIND YOUR SEAT, WAIT FOR FOOD

PHASE FOUR: ENJOY YOUR EXPERIENCE

SELECT YOUR OWN BEVERAGE

LEAVE AT YOUR LIESURE

SELECT YOUR OWN SEAT...

FOOD IS BROUGHT TO YOU

“IS THERE ANYTHING ELSE I CAN BRING YOU?”

TWO INTERACTIONS WITH TWO DIFFERENT PEOPLE

PHASE TWO: ORDER FOOD, WAIT FOR FOOD, RECEIVE FOOD

THREE: PAY AT THE COUNTER

FOUR: EXIT

MENU FOOD DRINKS FOOD

TIP PAY

“NO RUSH, BUT HERE IS YOUR CHECK” “YOUR COLESLAW AND BREAD IS COMING SOON” “DOES THIS COMPLETE YOUR ORDER?”

WAIT IN LINE TO PAY

PAY FOR MEAL

“DO YOU WANT TO BUY SOME COOKIES FOR THE ROAD?”

TEN INTERACTIONS WITH SIX DIFFERENT PEOPLE

8 BE2: BOB EVANS RESEARCH STUDIO

Research

Research ADVERTISEMENTS from 1900–present

MAPS GIS and Esris data

TIMELINES historical analysis

SURVEYS peer review and input

9 SPRING 14

10 BE2: BOB EVANS RESEARCH STUDIO

Research

Advertising sets the tone.

ADVERTISEMENTS Ladies Home Journal Time Magazine Ohio State Archives

The studio collectively researched how Bob Evans has been represented via its advertising from the 1950’s to present.

Simultaneously, we also looked at other food and restaurant advertisements in popular American magazines: Time and Ladies Home Journal. Through these images we asked questions about the cultural role of family, entertainment, farming, and food. These advertisements uncover themes, values, shifts in culture that reveal our relationship to food.

11 SPRING 14

1900–1919

1900–1919

1920–1939

1920–1939

12 BE2: BOB EVANS RESEARCH STUDIO

1940–1949

1940–1949

1950–1959

1950–1959

13 SPRING 14

1960–1969

1960–1969

1970–1979

1970–1979

14 BE2: BOB EVANS RESEARCH STUDIO

1980–1989

1980–1989

1990–1999

1990–1999

15 SPRING 14

FAMILIES

1940–1949

1980–1989

FRESHNESS

1920–1939

1990–1999

16 BE2: BOB EVANS RESEARCH STUDIO

Research

DESIRE

1940–1949

1980–1989

BIG BITE

1950–1959

1980–1989

17 SPRING 14

FEMININITY

1900–1919

1950–1959

WOMEN COOKING

1920–1939

1960–1969

18 BE2: BOB EVANS RESEARCH STUDIO

Research

KITCHENS

1950–1959

1990–1999

FARMS

1920–1939

1990–1999

19 SPRING 14

20 BE2: BOB EVANS RESEARCH STUDIO

Research

Learning from the past.

TIMELINES Bob Evans Brand Evolution of Food Fast Food Nation

Timelines were produced to understand the history of Bob Evans as it relates to cultural, technological and economic shifts in the United States. We worked in groups to produce four different timelines, each displaying different relationships between the history of Bob Evans Restaurants and different cultural trends in food production, technology and dining.

Farm Fresh

21 SPRING 14

TIMELINE

Bob Evans’ Brand QUESTIONS

Bob Evan’s Machine

How has Bob Evans changed? theare comparable trends in food convenience? what BE2 Studio | K. Lewis Taylour Upton Rachael Hissom Cheyenne Vandevoorde

“Pick the Pink One”

4.7 million

3.1 million

Opens Terminal Steak House Robert Evans is born in Sugar Ridge, OH

1940

1918

Buys first restaurant, Malt Shop

Starts Bob Evans Farm Inc.

1946

1948 Begins making own sausage

Begins expansion of Bob Evans company

1953

1950

First sausage plant opens in Xenia, OH

Begins airing TV commercials from the kitchen

1957

1961

1956

Expands to 14 delivery trucks, delivering to 1800 locations

The Sausage Shop opens, Unit #1

Bob Evans Corp. goes public

1964

1963

Chillicothe unit opens as a Burger Joint style eatery

Advertising targets family and adults

1968

1970 Continues expanding through Ohio

Expands to other states

1975

Senior’s Menu introduced

1983 100th Unit opens

1985

1987 Acquires Owen’s Foods, from Texas Voted #1 Family Restaurant in Consumer Reports magazine

After being ill recieved, unit is rennovated over a weekend, with success

“Bob Evans, Farm Sausage”

1940 Kellog’s Rice Krispies Ladies Home Journal

22 BE2: BOB EVANS RESEARCH STUDIO

1960 Campbell’s Soup Ladies Home Journal

“We’ll Bring the Farm to you”

1970 Pepsi-Cola Time Magazine

Comfort Food Movement

Fast Food, Fondue, Box Dinners

Foreign Influence

Hearty, Convenience

Rationing Ingredients

“Down on the Farm”

“T

Research

720.9 million 1.3 billion 1.6 billion revenue USD

52.8 million

766.9 million

“Taste of the Farm”

720.9 million net profit USD

27.7 million

540.9 million

554.3 million

“Farm Fresh Goodness”

“Come See What’s Cooking” Launch food service division

Start of 3 year rennovation plan

Launches General Stores in response to Cracker Barrel

1992 First Cantina del Rio opens

1991

“Small Town“ resturants are launched

1993

1994 300th Unit opens

Frozen Entrees available in stores

1995

1996 All 14 Cantina del Rios are closed

Addition of Carry Home Kitchens and Corner Cupboards in resturants

2002

1997

refridgerated potato line is launched

Start pf 8 year furniture and equipment replacement plan

2003

2010 Farm House Feast concept is tested

Almost 600 units open

now

“Down on the Farm”

Country Lite Sausage, a lower fat option, hits grocery stores

Taste of Good Country Living”

Curbside Carry-Out is introduced

Sustainable, local Bulk, Namebrand

1988

1990

“Dinner Sensations“ is launched in attempt to bring back customers

“We’re Family“ theme in advertising

Bigger and Faster

200th Unit opens

New prototype is launched

400th Unit opens

New resturant prototype to accomodate smoking and non-smoking

1991 Burger King, Whopper Time Magazine

1995 Starbucks Coffee

23 SPRING 14

2010 Del Monte Ladies Home Journal

27.7 million

554.3 million

“Pick the Pink One”

4.7 million

1964

Advertising targets family and adults

Chillicothe unit opens as a Burger Joint style eatery

1968

1970

Expands to other states

Continues expanding through Ohio

1975

Senior’s Menu introduced

1983 100th Unit opens

1985

1960 Campbell’s Soup Ladies Home Journal

1987 Acquires Owen’s Foods, from Texas Voted #1 Family Restaurant in Consumer Reports magazine

After being ill recieved, unit is rennovated over a weekend, with success

200th Unit opens

1988

1990 Start of 3 year rennovation plan Start pf 8 year furniture and equipment replacement plan

Country Lite Sausage, a lower fat option, hits grocery stores

“We’ll Bring the Farm to you”

Comfort Food Movement

Fast Food, Fondue, Box Dinners

p.

Bob Evans’ Brand

1970 Pepsi-Cola Time Magazine

24 BE2: BOB EVANS RESEARCH STUDIO

“Taste of Good Country

1.3 billion

Research 52.8 million

766.9 million

“Come See What’s Cooking” Launch food service division 400th Unit opens

New resturant prototype to accomodate smoking and non-smoking Launches General Stores in response to Cracker Barrel

1992 First Cantina del Rio opens

1991

“Small Town“ resturants are launched

1993

1994 300th Unit opens

Frozen Entrees available in stores

1995

1996 All 14 Cantina del Rios are closed

Addition of Carry Home Kitchens and Corner Cupboards in resturants

2002

1997

refridgera potato lin launched

“Down on the Farm”

Sustainable, local Bulk, Namebrand

Bigger and Faster

,

y Living”

“We’re Family“ theme in advertising

1991 Burger King, Whopper Time Magazine

25 SPRING 14

1995 Starbucks Coffee

TIMELINE

Evolution of Food QUESTIONS:

has restaurant food changed?

BobHow Evans evolution of food

How does Bob Evans compare to these transitions?

Chris Carbone, Melody Funkhouser, Julie Klosterman, Sidharth Ramamurthy

1959

Suasage Gravy & Biscuits 625 cal Bob Evans chooses to seperate the gravy and biscuits while competitors combine the two which makes it more appealing.

Denny’s

Cracker Barrel

1953

Original Roll Sausage 343 cal Bob Evans began to sell sausage using simple packaging. Their design was similar to their competitors’.

Old Folks

1930’s

Popular ads during this time were also drawn, but the foods now became placed in contex. For example, food is drawn outside on a picnic table to imply one might enjoy this meal out in the sun.

Campbell’s Soup

Shredded Wheat

California Canned Asparagus

Armour’s Star Bacon

Bob Evans Begins

1940

California Sunkist Lemons

Jimmy Dean Kraft Miracle Whip Salad Dressing

1930

1920

Libby’s Pineapple

Nucoa Spread

Del Monte

Del Maiz Corn

Aunt Jemima’s Pancake Flour

Kellogg’s Rice Krispies

1933

1960

Popular ads consisted of drawings of full plates of food. Usually they were large portions for several people to share. Presentation was focused on the freshness of the food. For example, the Campbell’s Soup has steam coming from it implying that it was just made.

1957

Ads in the newspaper for fitness are geared towards men.

Women become more interested in workout machines than simply aerobics.

1946

Vinyl workout records become popular and are geared more towards women.

26 BE2: BOB EVANS RESEARCH STUDIO

Waffle House

The Rise & Shine 1005 cal Competitors’ food looks more professinally placed together while Bob Evans looks more homemade.

IHOP

1950

1920’s

1962

1940’s

Ads show their products being part of a meal. For example, the Armour’s Star bacon is shown on a plate with eggs and toast.

Research

2006

Pot Roast Sandwich 1147 cal Bob Evans version of this sandwich appears to be the healthier option, due to its simplicity.

Tip Top Kitchen

2012

Double Blueberry Hotcakes 968 cal In comparison to other restaurants, Bob Evans has a larger serving size.

1992 1987

Spaghetti & Meat Sauce 1112 cal Restaurants tend to present spaghetti in a simple way.

1975

Big Farm Bacon Cheeseburger 1350 cal The burgers are presented with fries and are usually put together in the same manner.

Slow-Roasted Turkey Breast 1070 cal When it comes to this meal, Bob Evans appears to be the heartier choice.

1997

Blueberry Crepes 852 cal Bob Evans version of the crepes look more like a desert than a breakfast meal.

Cracker Barrel

Northstar

IHOP

Noodles & Co.

1200

McDonalds IHOP Marcella’s

Cracker Barrel North Market

Applebees

1000

Avg. Calories per meal

Denny’s

1999

Cracker Barrel Panera

Northstar Denny’s

Potato-Crusted Flounder 329 cal Bob Evans presents this in a more basic way, whereas competitors’ use more color to enhance the appeal.

800

600 Hang Over Easy Northstar

Applebees

1971

Sunshine Skillet 912 cal

1984

Farm Fresh Side Salad 352 cal Most restaurants add a lot of color to their salads, but on the other hand Bob Evans presents a basic salad.

400

Bob Evans creatively combines their food which makes it stand out from the others.

1990 1983 Magazines use more risque advertisements giving a standard for the perfect beach body.

1972 Working out becomes a social activity - group fitness classes are established.

2006

Weight loss programs become popular on television.

1999

Indoor smoking bans are implimented.

1977 Richard Simmons booms as a fitness guru.

27 SPRING 14

2010

2000

1990

1980

1970

200

Technology helps people keep better track of their diets and physical activities.

Evolution of Food 1975

Big Farm Bacon Cheeseburger 1350 cal The burgers are presented with fries and are usually put together in the same manner.

1959

Suasage Gravy & Biscuits 625 cal Bob Evans chooses to seperate the gravy and biscuits while competitors combine the two which makes it more appealing.

McDonalds

Denny’s Applebees

Cracker Barrel Denny’s

Northstar

1962

Waffle House

The Rise & Shine 1005 cal Competitors’ food looks more professinally placed together while Bob Evans looks more homemade.

IHOP

Hang Over Easy

1971

Sunshine Skillet 912 cal

1970

1960

Bob Evans creatively combines their food which makes it stand out from the others.

1957

Women become more interested in workout machines than simply aerobics.

1972 Working out becomes a social activity - group fitness classes are established.

28 BE2: BOB EVANS RESEARCH STUDIO

1977

Richard Simmons boo fitness guru.

2006

Pot Roast Sandwich 1147 cal Bob Evans version of be the healthier optio

Research

1992 1987

Spaghetti & Meat Sauce 1112 cal Restaurants tend to present spaghetti in a simple way.

Slow-Roasted Turkey Breast 1070 cal When it comes to this meal, Bob Evans appears to be the heartier choice.

1997

Blueberry Crepes 852 cal Bob Evans version of the crepes look more like a desert than a breakfast meal.

Noodles & Co.

IHOP Marcella’s

Cracker Barrel North Market

19

Cracker Barrel Panera

Denny’s

oms as a

2000

1980

Applebees

1984

Farm Fresh Side Salad 352 cal Most restaurants add a lot of color to their salads, but on the other hand Bob Evans presents a basic salad.

1990

Northstar

1990 1983 Magazines use more risque advertisements giving a standard for the perfect beach body.

Weight loss programs become popular on television.

1999

Indoor smoking bans are implimented.

29 SPRING 14

Po 32 Bo mo co en

TIMELINE

Fast Food Nation QUESTIONS: 100%

How have restaurants changed How has Bob Evans participated in these transitions?

The Role of the Restaurant

80%

60%

Women’s Suffereage Women were legally allowed to vote in 1919.

Women Before the War In the 1930s, 26 states had laws prohibiting the employment of married women (<10% at beginning of the decade and up to 17% during the depression years)

Work for Women By the fall of 1943, some 17 million women workers made up one-third of the total U.S. workforce. (33%)

40%

20%

0%

1900

Average Family size

1908 Ford Model T

1910

1915 PYREX invented

1920

1916 Stainless Steel invented

1919 First Toaster

1922 1924 First Electric Oven First refrigerator

1930

1924 First dishwasher

1927 First Garbage disposal

Fast Food

Casual Family Dinning

Theme

Bar/ Cafe

Fine Dining

30 BE2: BOB EVANS RESEARCH STUDIO

Depression

1940

1930 1938 Frozen Peas on the Teflon invented market

1941 Styrofoam invented

1950

1946 Microwave Oven invented

1950 First credit card

Baby Boo

1955 First colo

Research

2007 $1,690,539 2012 $1,668,858 Bob Evan’s Net Sales

% of Women working

Out of the Home and by 1960 40% of women had full or part-time jobs

1961 Bob Launched his first restraurant in Chilliothe, Ohio

1987 Bob Evan’s buys Owen’s

1990’s Cantina del Rio, a Mexican Restaurant, was started by Bob Evan’s.

2013 Bob Evan’s launches it’s first Bob Evan’s Express.

2004 Bob Evan’s buys Mimi’s Cafe

1980 $125,210,000

1960 $3,100,000

omers1960

or TV

% of people eating away from home

Amount of Bob Evan’s Restaurants at a given time

1968

1994

1983

1

1970

Generation X

1971 1973 First food Processor First electric PointOf- Sales System

2000

300

100

Chillicothe, Ohio

1980

1990

441

2002

500

Generation Y 2000

1986 First disposable camera

2003 First hybrid car

31 SPRING 14

2004

558

2006

587

Millennials

2004 First intelligent oven

2009

570

2010

2014

Fast Food Nation 100%

80%

60%

Out of the Home and by 1960 40% of women had full or part-time jobs

40% 1961 Bob Launched his first restraurant in Chilliothe, Ohio

20% 1980 $125,210,000

1960 $3,100,000

Amount of Bob Evanâ&#x20AC;&#x2122;s Restaurants at a given time

1968

1983

1

100

Chillicothe, Ohio

0%

50

1950 First credit card

Baby Boomers1960

1970

1955 First color TV

Generation X

1971 1973 First food Processor First electric PointOf- Sales System

32 BE2: BOB EVANS RESEARCH STUDIO

1980

1986 First d cam

6 disposable mera

Research

2007 $1,690,539 2012 $1,668,858 Bob Evan’s Net Sales

% of Women working

% of people eating away from home

1987 Bob Evan’s buys Owen’s

1994

300

1990

1990’s Cantina del Rio, a Mexican Restaurant, was started by Bob Evan’s.

2002

500

2000

441

2013 Bob Evan’s launches it’s first Bob Evan’s Express.

2004 Bob Evan’s buys Mimi’s Cafe

Generation Y 2000

2003 First hybrid car

33 SPRING 14

2004

558

2006

587

Millennials

2004 First intelligent oven

2009

570

2010

2014

TIMELINE

Farm Fresh QUESTIONS:

How has farming and food production changed? And how have these transitions impacted Bob Evans restaurants?

Farm Fresh Through the Decades Allison Bartholomew, Enio Dajko, Devin Lazor, Rachel McGinnis

14 delivery trucks delivered fresh Bob Evans Farms sausage overnight to central and southern Ohio outlets.

Bob Opens a 12-stool, 24/7 restaurant Gallipolis, Ohio Early Meat Delivery Truck (before refigeration) 1918

Bob starts making his own sausage for his restaurant and soon expands to distributing product to grocery stores.

Refrigerated Delivery Truck 1924

1946

Transportation and Bob Evan Timeline

Farm to Plate 1910-1940

1948

1957

Farm to Plate 1940 - 1960

1910

1930

1920

1950

1940

1960

Farms changing through the decades

1M

Total Arceage of Farm

2M

Hired Farm Workers 3M

Number of Farm Owners 4M

Farms 1909-1919 Farms evolving and developing throughout the decades.

Farms 1920s Farms evolving and developing through the decades.

Farms 1940s Farms evolving and developing through the decades.

Farms 1930s Farms evolving and Advertisment showing developing through the decades. the view of the farm in the 1920s.

Advertisment showing the view of the farm in the 1930s.

5M

6M Number of Farms

7M

Family Farm Workers

34 BE2: BOB EVANS RESEARCH STUDIO

Farms 1950s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in the 1940s.

Advertisment showing the view of the farm in the 1950s.

Research

The first expansion outside Ohio occurs, with the opening of a new plant in Hillsdale, MI

Bob Evans Farms Sales, Inc. opens a new restaurant â&#x20AC;&#x153;The Sausage Shopâ&#x20AC;? on the family farm.

The First Bob Evans Restaurant opens in Chillicothe, Ohio

The 100th Bob Evans Restaurant opens in Schaumburg, IL The 500th restaurant opens in Canton, MI

Bob Evans retired as president of Bob Evans Farms Wholesome Meat and Wholesome Poultry Acts signed into law.

1968

Shift from train delivery to truck delivery.

1960

1962

1964

1968

Nearly 600 full-service, family restaurants in 19 states.

2014

The fourth sausage production plant opens in Galva, IL

1974

1983

1987

2001

2014

Farm to Plate 1960 - Now

1970

0

1980

1990

2010

2000

Farms 1980s Farms evolving and developing throughout the decades.

Farms 1960s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in the 1960s.

Farms 1970s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in the 1980s.

Farms 1990s Farms evolving and developing throughout the decades.

Farms 2010s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in the 1990s.

Farms 2000s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in the 2000s.

Advertisment showing the view of the farm in the 1970s.

35 SPRING 14

Farm Fresh

14 delivery trucks delivered fresh Bob Evans Farms sausage overnight to central and southern Ohio outlets.

Bob Opens a 12-stool, 24/7 restaurant Gallipolis, Ohio

Bob starts making his own sausage for his restaurant and soon expands to distributing product to grocery stores.

1946

1948

1957

Farm to Plate 1940 - 1960

1950

1940

Farms 1940s Farms evolving and developing through the decades.

1960

Farms 1950s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in the 1940s.

Advertisment showing the view of the farm in the 1930s.

36 BE2: BOB EVANS RESEARCH STUDIO

Advertisment showing the view of the farm in the 1950s.

F Farms ev d thro

Research

The first expansion outside Ohio occurs, with the opening of a new plant in Hillsdale, MI

Bob Evans Farms Sales, Inc. opens a new restaurant â&#x20AC;&#x153;The Sausage Shopâ&#x20AC;? on the family farm.

The First Bob Evans Restaurant opens in Chillicothe, Ohio

The 100th Bob Evans Restaurant opens in Schaumburg, IL

Bob Evans retired as president of Bob Evans Farms Wholesome Meat and Wholesome Poultry Acts signed into law.

1968

Shift from train delivery to truck delivery.

1960

Farms 1960s volving and developing oughout the decades.

1962

1964

1968

The fourth sausage production plant opens in Galva, IL

1974

1983

1987

Farm to Plate 1960 - Now

1970

1980

1990

Farms 1980s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in the 1960s.

Advertisment showing the view of the farm in the 1980s.

Farms 1970s Farms evolving and developing throughout the decades.

Advertisment showing the view of the farm in theSPRING 1970s.

37

14

38 BE2: BOB EVANS RESEARCH STUDIO

Research

Location, location, location!

MAPPING BOB EVANS Young Markets Renewable Energy University Bob Healthy Bob

In the same way the studio looked at the relationship between image and culture, we also mapped and measured Bob Evan’s location against socio-economic information.

The studio compared where Bob Evans locations were in comparison to highways and cities, young markets, and emerging economies. By mapping the relationships—or lack thereof—between Bob Evans and potential new markets, the studio looked to understand and seek new relationships between location, infrastructure and population.

39 SPRING 14

40 BE2: BOB EVANS RESEARCH STUDIO

Research

41 SPRING 14

42 BE2: BOB EVANS RESEARCH STUDIO

Research

43 SPRING 14

44 BE2: BOB EVANS RESEARCH STUDIO

Research

45 SPRING 14

46 BE2: BOB EVANS RESEARCH STUDIO

Research

47 SPRING 14

48 BE2: BOB EVANS RESEARCH STUDIO

Research

What do you know about Bob? QUESTIONNAIRES AND SURVEYS Paper Surveys at OSU Facebook Instagram and Twitter

Everyone loves Bob Evans. Growing up, children have strong affection for this restaurant. As we mature into young adults, we tend to frequent other restaurants, though. Why isnâ&#x20AC;&#x2122;t Bob Evans part of our adult lives? We polled our peers on Facebook, through paper surveys, and scoured social media to get a better picture of how our generation connects to Bob Evans. We all have fond memories of eating at Bob Evans with our families, but how does Bob connect with us today?

49 SPRING 14

Facebook Flash Survey

Facebook provided a helpful way to collecting data on how our peers percieved Bob Evans.

The survey was composed of several key questions with several curated potential answer choices. In many cases, participants added their own voive by adding answers or commenting on the question asked.

50 BE2: BOB EVANS RESEARCH STUDIO

Most of the participants fell into one of either two catergories: those who enjoyed Bob Evans as it was and those who were dissatisfied. Issues such as environment, quality, Farm Fresh food were all highly prioritized by the group.

Research

51 SPRING 14

In one word, what is Bob Evans to you...

Breakfast

93 votes

Sausage

9 votes

Family

7 votes

Banana Bread

5 votes

Rest stop

3 votes 117 total votes

What meal do you eat at Bob Evans...

Breakfast

71 votes

Hangover Food

17 votes

Dinner

10 votes

Lunch

5 votes

Carry-Out

3 votes 106 total votes

52 BE2: BOB EVANS RESEARCH STUDIO

Research

Is Bob Evans Farm Fresh...

No

48 votes

Maybe

32 votes

I dont care

11 votes

Yes

7 votes

Absolutely not

4 votes 102 total votes

What would you change about Bob Evans....

Environment

28 votes

Absolutely nothing

24 votes

Quality

22 votes

Service

7 votes

Food

6 votes

Never been

5 votes

Price

4 votes 96 total votes

53 SPRING 14

Fast Casual: The Millennials’ Restaurant A second survey was done within the confines of the Knowlton School of Architecture. The survey was handed out to students at their desks and they were asked to write in their answers. The questions were aimed at discovering where students chose to eat and if Bob Evans was ever such a consideration.

The results called attention to our generation’s lean towards “Fast Casual“ food. The convenience and quality of these fast casual restaurants ended up making this dining style the number one choice for each questions.

What also became apparent was a clear lack of consideration for Bob Evans as a dining option. Ever. In light of the Facebook survey, however, had a question about breakfast been asked, there is a high likelihood that Bob Evans would have appeared within the paper survey.

54 BE2: BOB EVANS RESEARCH STUDIO

Research

ALONE, IN A HURRY BEFORE CLASS...

FAST CASUAL

FAST FOOD PANERA

SUBWAY BUCK�EYE�DONUTS

CHIPOTLE

JIMMY JOHN’S

NOODLE’S

CANE’S

MOE’S

WENDY’S

BERRY BLENDZ

MCDONALD’S

NO. 1 CHINESE

PANDA EXPRESS

PIADA

TACO BELL

JOY’S

RALLY’S

QDOBA PIZZA PITA PIT J. GUMBO BURGER WORKS FUSION TOMMY’S

52 % 32%

32

HOME

FULL SERVICE

55 SPRING 14

F

ITS SA

WEEKNIGHT DINNER...

FAST CASUAL CHIPOTLE NOODLE’S PANERA NO. 1 CHINESE

FAST FO

PIADA

C

MOE’S

TAC

PANDA EXPRESS

LATE NIGHT

PENN STATION

FAST

TAI’S

C

PITA PIT

5

QDOBA

SU

DONATOS

HOME

JIMMY J

POTBELLY MELT GREEK EXPRESS JERSEY MIKE’S HOUNDDOGS

40% 20 %

32 %

BAR

CANE’S SUBWAY JIMMY JOHN’S CHICK�FIL�A

BAR

5 GUYS TACO BELL DIRTY FRANKS

FAST FOOD FULL SERVICE

56 BE2: BOB EVANS RESEARCH STUDIO

Research

ITS SATURDAY NIGHT...

UAL

FAST CASUAL

FAST FOOD CANE’S

PIZZA

TACO BELL

CHIPOTLE

LATE NIGHT SLICE

TAI’S

FAST FOOD

NO. 1 CHINESE

CATFISH

RED ROBBIN

5 GUYS

MELT

SUBWAY

MOE’S

JIMMY JOHN’S

APOLLO’S

PIADA

NOODLE’S PIADA

45%

40% 20 %

BAR

MAD MEX

20 %

OLIVE GARDEN SUSHI KOREAN JAPANESE ORIENTAL ROOSTERS WAFFLE HOUSE HAPPY GREEK HOUNDDOGS MARCELLA’S CREST BLUE DUNABE INDIAN FOOD P.F. CHANGS LOGAN’S

FULL SERVICE

57 SPRING 14

FAMILIES + CHILDREN FAMILIES + CHILDREN

HIGH SCHOOL TEENS HIGH SCHOOL TEENS

YOUNG ADULTS YOUNG ADULTS

ELDERLY ELDERLY

Twitter and Instagram SPORTS TEAMS

SPORTS TEAMS

We looked at how customers connect to their dining experiences through photographs on Instagram and Twitter. We noted that Young Adults are drawn to taking photos of themselves—with their food—at popular Fast Casual restaurants such as Panera and

Chipotle. Young adults are less inclined to photograph themselves diving at Bob Evans.

We did find more images of Sports Teams, however, at Bob Evans. Bob Evans also far outranks Chipotle and Panera with photos of the elderly.

INSTAGRAM AND TWITTER INSTAGRAM AND TWITTER

318K 318K FOLLOWERS

FOLLOWERS

58 BE2: BOB EVANS RESEARCH STUDIO

25K

FOLLOWERS

204K 204K FOLLOWERS

FOLLOWERS

10K 10K FOLLOWERS

3K

FOLLOWERS

2K

Research YOUNG ADULTS YOUNG ADULTS

FAMILIES + CHILDREN ELDERLY ELDERLY

HIGH SCHOOL TEENS

SPORTS TEAMS SPORTS TEAMS

YOUNG ADULTS

INSTAGRAM AND TWITTER INSTAGRAM AND TWITTER

318K 318K FOLLOWERS

ELDERLY

FOLLOWERS

25K 25K

FOLLOWERS

204K 204K FOLLOWERS FOLLOWERS

FOLLOWERS

10K 10K

FOLLOWERS

3K 3K

FOLLOWERS

2K 2K

FOLLOWERS

FOLLOWERS

FOLLOWERS

FOLLOWERS

SPORTS TEAMS

INSTAGRAM AND TWITTER

318K FOLLOWERS

59 SPRING 14

25K

FOLLOWERS

204K FOLLOWERS

10K

FOLLOWERS

3K

2K

60 BE2: BOB EVANS RESEARCH STUDIO

Food

Restaurants FAST CASUAL Burgerworks Cosi Piada

LOCAL ORGANIC Katalina Northstar Short North Northstar Easton Tasi

GOURMET GROCERY Whole Foods Market The Hills Market North Market

NEIGHBORHOOD SIT-DOWN Third and Hollywood The Crest Hoolihans Whole Foods Trattoria

61 SPRING 14

RESTAURANT RESEARCH

Scales of Engagement

WHOLE FOODS NORTH MARKET

PIADA

CHIPOTLE

Fast Casual

Not all chain restaurants are created equal.

To understand the context of Bob Evans dining we situated our restaurant experiences against several scales and tones of “Farm Fresh” dining.

We compared dining at Bob Evans to other Family Dining establishments; we looked at how Bob Evans was different from Fast Casual or Fast Food; we considered how Bob Evans compares to other local organic restaurants. How does the farm, fresh food and tastes of home translate into our everyday landscape of dining options?

KATALINA

POTBELLY

SUBWAY Crazy color, refirbished decor

Wood chairs; Corrugated metal finishes

CASUAL SERVICE

∙ CARRY YOUR OWN FOOD ∙ NO HOSTS, WAIT STAFF ∙ CASUAL DECOR

Standard fast food Plastic booths

PANERA COSI

Sophisticated colors, lighting, artwork Food brought to you, but no wait staff, plastic booths

NOODLES

Very casual, Prepped on-site

Very formal, prepped on-site GETGO

BURGERWORKS

Very casual, prepped off-site

Semi-formal, prepped off-site

Fast Food MCDONALDS

: Researched by studio : Researched outside of studio

62 BE2: BOB EVANS RESEARCH STUDIO

Food

FOOD PREPARED ON-SITE

RIGSBYS

Fresh local food, prepared by a five-star chef Seafood, Italian sodas

CREST

NORTHSTAR

Emphasis on local food, prepared and cooked in-house

HARVEST

Fine Dining

ITALIAN MARKET TASI

NORDSTROM

Gourmet-like BAKERSFIELD

Fresh mexican Fresh local crazy combos “tradition with a twist”

Fresh fast food

Food is assembled on-site, fresh vegetables Lounge atmosphere, neo-western theme, mason jar style

Tentative staff, cozy decor, real china, wine glasses etc;

Exceptionally well-informed staff ; Real china, napkins, wine glasses, good lighting

Good lighting, cloth napkins, Paper napkins, real dishes, child-safe tables, farm decor wooden booths

Plastic plates, paper napkins, plastic booths, wait staff just to bring food

HOLLIHANS

Attention to presentation, but food not as fresh

OLIVE GARDEN

Prepackaged sauces, fresh non-local salads

MAD MEX

ROOSTERS

Liquid egg product, assembled on site comfort food, prepackaged condiments WAFFLE HOUSE Frozen food, canned fruit, etc

BOB EVANS

Family Dining

Standard fast food

FOOD PREPARED OFF-SITE

63 SPRING 14

FORMAL SERVICE

∙ FOOD IS BROUGHT TO YOU ∙ HOSTS, WAIT STAFF, ETC ∙ REFINED DECOR

64 BE2: BOB EVANS RESEARCH STUDIO

Food

Fast Casual is not Fast Food.

Restaurants Burgerworks Cosi Piada

A fast casual restaurant is a type of restaurant that does not offer full table service, but promises a higher quality of food with fewer frozen or processed ingredients than a fast food restaurant. It is a relatively new and growing concept positioned between fast food and casual dining. The typical cost per meal is in the $8â&#x20AC;&#x201C;$15 range. Counter service accompanied by handmade food (often visible via an open kitchen) is typical. Alcohol may be served. Dishes like steak may be offered. The menu is usually limited to an extended over-counter display, and options in the way the food is prepared are emphasized. Health-conscious items have a larger-than-normal portion of the menu. Some restaurants may emphasize high quality ingredients like free range chicken and freshly made salsas. While full table service is not offered, conveniences like non-plastic utensils and plates are common.

65 SPRING 14

COSI // Easton Town Center FAST CASUAL

large windows for natural lighting

Cosi

simple clear signage outdoor seating

FOOD TYPE: Soups, sandwiches, salads PREP STYLE: Assembled on site SIGNATURE ITEM: Woodfired bread

ige walls be

eature wal kf l ric

d

lig

re

minate flo d la o oo

rs

dar kw

b

entrance

oth cushion bo

od vene wo er ht

unrelated accent light

brick feature wall

electronic menu small stone tile in prep area

temporary dividers that lead customers to order entry circulation long and confusing

66 BE2: BOB EVANS RESEARCH STUDIO

Food

small gray til ed er

es

stag g

l

gray tiles ge ar

wood paneled feature wall

s

d

cent wall ac

s

rk wood cha da ir

67 SPRING 14

neled featu pa r

ll wa

les ab

ustic wood er t rg

d

e

wo o

re

large wooden table with tall chairs

la

wh

hanging lamps with red cords rble con ma te r ite

Burgerworks

1708 N. High St

FAST CASUAL

Burger Works FOOD TYPE: Burgers PREP STYLE: Fired on site SIGNATURE ITEM: Burgers Large printed graphics pasted on walls near the sevice counter help create the illusion of freshness

The color pallette consists of 3 basic colors in addition to the woodgrain texture of tables

Circulation throughout the space is very simple and straight-forward to allow larger crowds to effectively occupy the dining room

68 BE2: BOB EVANS RESEARCH STUDIO

Food

The depth of the space, in conjunction with the massive red wall, frame a clear view of the kitchen and service counter

69 SPRING 14

FAST CASUAL

Piada

PIADA: ITALIAN STREET FOOD 1315 West Lane Avenue

FOOD TYPE: Italian Street Food PREP STYLE: Assembled on site SIGNATURE ITEM: Italian Sodas

Section of large cut out in ceiling. The visible part of the ceiling is painted white and the cut out is pure black. This is where the HVAC system is, but at first glance the cut out appears to be never ending.

Hidden lights below every picture to illuminate the image. Adds elegance to the restaurant.

Exterior Materials: Concrete

Red Brick

Metal

White CMU

Exterior view of restaurant. Note the Simplicity. It takes advantage of the corner site with its floor to ceiling windows.

70 BE2: BOB EVANS RESEARCH STUDIO

Food

Employee uniform is all white: shirt, hat, and apron. Gives the appearance of a chefâ&#x20AC;&#x2122;s uniform from first glance.

White brick contrasts black brick on opposite wall

Shiny metal. Gives a very clean appearance.

Wood. Same material for the dividers, booths, tables, and chairs.

Point of chaos. Circulation is not designed well here.

In order to get to the bathroom, you need to pass through the line of hungry customers.

Color scheme is very clean looking. Makes the restaurant appear to be for fancier dining. Three colors: Black, Gray, White.

71 SPRING 14

72 BE2: BOB EVANS RESEARCH STUDIO

Food

One more time, is it local?

Restaurants Northstar/Easton Northstar/Short North Tasi Katalina

Local organic restaurants get most, if not all, of their food from local farmers, free of pesticides and artificial hormones. These restaurants fit somewhere in between fast casual and the neighborhood sit down. Some places that fall under this category have you order and pay up front and you are free to leave whenever you like. On the other hand, there are also those that have a more traditional vibe with a full wait staff serving you. Either way, these restaurants are always a favorite because you know exactly what youâ&#x20AC;&#x2122;re getting and where its from.

73 SPRING 14

LOCAL ORGANIC

Northstar / Easton FOOD TYPE: Delicious Everything PREP STYLE: Made to order SIGNATURE ITEM: Organic and fresh

NorthStar // Easton Woods Colors

74 BE2: BOB EVANS RESEARCH STUDIO

Food LOCAL ORGANIC

Northstar / Short North NORTHSTAR CAFE // 951 N. High St

FOOD TYPE: Delicious Everything PREP STYLE: Made to order SIGNATURE ITEM: Organic and fresh

WALL ASSEMBLY EXPLODED

WALL SECTION

Cables hold up the steel bars and the wooden planks

Drywall

Steel Bars

Wood Planks

The wooden planks are futher tilted to create a lowered ceiling which builds a more intimate seating zone The light comes through between the wooden planks for each booth

Furniture

ENTRANCE PERSPECTIVE

The oven sits right behind the cashier and flames from it are visible as soon as you enter Fresh bakery items are exhibited along with newspapers and magazines in the bottom

The self-service counter acts as a circulation piviting point. After ordering, one would walk around it to sit

75 SPRING 14

LOCAL ORGANIC

Tasi TASI 680 N. Pearl

FOOD TYPE: Italian Country PREP STYLE: Made to order SIGNATURE ITEM: Brunch

Some interior walls are of white wainscoting.

The counter and chalkboards create an open but clear division between kitchen and dining.

entry

Exterior and interior walls are primarily brick.

76 BE2: BOB EVANS RESEARCH STUDIO

Food LOCAL ORGANIC

Katalina 1105 Pennsylvania Avenue

FOOD TYPE: Rustic Mexican PREP STYLE: Made to order SIGNATURE ITEM: Huevos Rancheros

Menu

77 SPRING 14

78 BE2: BOB EVANS RESEARCH STUDIO

Food

Not your Grandma’s Grocery Store…

Restauarants The Hills Market The North Market Whole Foods Market

Today’s grocery store offers more than buying groceries— it is a lifestyle center focused on health, cooking, and entertainment. These gourmet groceries dovetail nutrition experts with prepared foods, exotic fruits and vegetables, and local, organic options. They also incorporate restaurants, several options of dining stations, or take-andgo options. Don’t be surprised to find wine tastings and music on a Friday night. The modern grocery isn’t just food infrastructure but an entertainment destination for all ages.

79 SPRING 14

The Hills Market: Downtown // 95 N Grant Ave Cinematic Walkthrough // Framed Views

Brick Red Paint

Subway Tiles

Wine

Deli Mute Chartreuse Paint

Tan Polished Cement Floor

Dairy

Deli

Entrance

Wine Dairy Entrance

Produce Produce

Walnut Beams

Bakery

Tan Polished Cement Floor

Checkout

Subway Tiles

Seating Mute Chartreuse Paint

Bakery

Brick Red Paint

GOURMET GROCERY

The Hills Market FOOD TYPE: Specialty Market PREP STYLE: Groumet pre-made SIGNATURE ITEM: Pop-up restaurants

80 BE2: BOB EVANS RESEARCH STUDIO

Tan Polished Cement Floor Checkout

Food GOURMET GROCERY

The North Market park st.

FOOD TYPE: Farmers Market meets specialty vendors PREP STYLE: Food carts and stalls 59 Spruce St. SIGNATURE ITEM: You name it we’ve got it. Indian, Thai,

2nd floor: balcony

Columbus, OH 43215

Gourmet cheese, Fish monger, Jeni’s Splendid Ice creams

vine st.

market place

market place

2nd floor: restaurant

market place

2nd floor: seating ramp

seating is primarily on the second floor balcony space, again reinforcing the difference in vibes between the chaotic ground floor and the more serene second floor

porch/patio

farmer’s market

floor plan

scale: 1/32” = 1’-0”

parking

due to north market’s elongated structure, it has many instances of forced, tunnel perspective, both indoors and outdoors

“grid” system consisting of columns and i-beams allows for open viewing between the ground and second floors

large and legible sign/logo: primary color red, which attracts the hungry customer

roof system and its supporting i-beam columns are of painted wood material. for the b.e. food truck, we may make such elements or metal material for a more contemporary appeal

an essential element/attraction exists apart from the primary structure: the farmer’s market. here, much activity occurs seasonally

some outdoor stairways interrupt the orthogonal assembly of the rest of the building, similar to our prior design for the b.e. food truck

axonometric

81 SPRING 14

2nd floor: misc. spruce st.

Whole Foods GOURMET GROCERY

Whole Foods Market FOOD TYPE: The Original Gourmet Grocery PREP STYLE: Groumet pre-made and Made to Order SIGNATURE ITEM: Gourmet salad and hot bars,

seasonal specials, many free samples

82 BE2: BOB EVANS RESEARCH STUDIO

Food

Tolix barstool- metal grey finish

Tolix chair- metal grey finish

Globe lighting fixture

Slote cladding

Epoxy on polished concrete floors wood

83 SPRING 14

84 BE2: BOB EVANS RESEARCH STUDIO

Food

Where Everybody Knows your Name.

Restaurants Third and Hollywood The Crest Hoolihans Whole Foods Trattoria

The Neighborhood Sit-down restaurant is nestled into the local neighborhoods of the city, slightly off the beaten path.

Filled with “locals in the know,” these restaurants serve food that is especially crafted just for you. Less formal than fine dining, but still committed to high-quality ingredients and table service, these establishments are interested in being part of their urban fabric. Walk up, speak to the host and be seated or grab a seat at the bar, the Local Neighborhood spot will always make you feel at home. This is the future of “Family Dining.”

85 SPRING 14

NIEGHBORHOOD SIT-DOWN

Third and Hollywood

THIRD AND HOLLYWOOD WEST THIRD AVE & HOLLYWOOD PL

BRICK S

FOOD TYPE: Elegant American PREP STYLE: Made to order SIGNATURE ITEM: Cheddar Herb Biscuits

AS YOU MOVE TO THE CEN TEXTURES BECOME MORE N WITH STONE IN THE MIDDLE

SINGLE STEP AT THE BAR FOR FEET

LEATHER CHAIRS

SLIGHT SLOPE AT ENTRANCE INTO WAITING ROOM

86 BE2: BOB EVANS RESEARCH STUDIO

NATURAL WOOD FOR THE TABLE TOPS

Food

SURROUNDS THE EXTERIOR

NTER, NATURAL E

SLIGHT RAMP UP TO DINING LEVEL CHANGES SIGHT VIEWS

SMALL SPOTLIGHT IN THE CENTER OF THE SPACE AND IN THE BACK OF THE SPACE

CANDLES ON EVERY TABLE AND OPEN SHELF

TABLE LAMPS AT THE BAR

HANGING LAMPS ABOVE CORNER EATING AREA

SINGLE STEP NEXT TO FIREPLACE INTO DINING AREA

87 SPRING 14

NIEGHBORHOOD SIT-DOWN

The Crest THE CREST // 2585 Indianola

FOOD TYPE: Local Organic Gastropub PREP STYLE: Made to order SIGNATURE FOOD: ITEM: Roof-grown lettuce

MATERIALS: The materials at The Crest convey a messy farmhouse vernacular. A times these materials work seamlessly while at others they disturb the atomosophere of the space.

The Crest presents itself as a rustic, locally grown food, neighborhood dining experience. They love good food and good craft beer.

What The Crest serves varies, however. The hamburgers were hearty and the lamb was refined. It prooved to be an odd disconnect in the restaurantâ&#x20AC;&#x2122;s image.

hearty

rustic

refined

delicate

MATERIALS:

The exterior building is simple and accented with a lot of glazing and a palatte of metal types. Overall, the interior and exterior are unified, but the idea of the atomosophere again manages to get lost in the architecture.

CIRCULATION: One major flaw at The Crest occurs within the first few minutes of arriving.

The entryway of the restaurant is a highly unresolved area in terms of circulation. This area has too many uses, it is meant to be an entry, yet it acts as a waiting area, dining area, serving area, and bar area. This makes the initial citculation into The Crest highly frustrating and chaotic.

88 BE2: BOB EVANS RESEARCH STUDIO

Food

NIEGHBORHOOD SIT-DOWN

Whole Foods Trattoria FOOD TYPE: Rustic Italian / American PREP STYLE: Made to order SIGNATURE ITEM: Bolognese, No tipping, BYO Wine

Whole Foods Trattoria

3670 W Dublin Granville Rd, Columbus Food experience

customer flow worker flow

Wood(table and chair)

Wood: Oak

Wood: Cumaru

Light Wood

All wood chair

Steel

Steel and wood chair

Dining table

Dining Bar

Steel Marble

Glass(display refrigerator)

Display refrigerator

Detail Photo

Wine shelf

Material Food

Rounded light Rounded Ceiling

89 SPRING 14

90 BE2: BOB EVANS RESEARCH STUDIO

Design

Prototypes DOWNTOWN INFILL Grab and Go Make it Your Own

CAMPUS CORNER Breakfast Party

CAMPUS GROCERY Bob Evans Market

FOOD TRUCK Farmer’s Market Food Hub

CORNER NEIGHBORHOOD Bob Evans Sausage Company

91 SPRING 14

92 BE2: BOB EVANS RESEARCH STUDIO

Design

Downtown Infill: Grab and Go TEAM 1 Melody Funkhouser Devin Lazor

TEAM 2 Enio Dajko Sidharth Ramamurthy

Both of these projects were designed with two restaurants in them to serve the needs of customers that want to eat quickly. The Chicago project used the facades to reflect the duality of this idea, while the Columbus project emphasized the notion of performance spaces in the restaurant. In either restaurant, the customer has the option to get a quick coffee and go, or sit down and enjoy the view. Each project also has a unique attraction. The Columbus project has a ceiling designed to mimic the majestic natural landscape of Rio Grande, Ohio to connect it back to the original BE. The attraction for the Chicago project are the pop out windows that create individual pockets of seating. Only one side of the window is covered with wooden slats to allow privacy, while still maintaining a great view of the street.

93

SPRING 14

Design

STADIUM MUSEUM

AUSTIN

CAMPUS

OFFICES

VERY HIGH DENSITY OF 22-29 YEAR OLDS

HIGH DENSITY OF 22-29 YEAR OLDS

MEDIUM DENSITY OF 22-29 YEAR OLDS

LOW DENSITY OF 22-29 YEAR OLDS

UNIVERSITY CAMPUS

BUS ROUTES

BUS STOP HOTEL

CHICAGO

RESTAURANTS

SHOPS

VERY HIGH DENSITY OF 22-29 YEAR OLDS

HIGH DENSITY OF 22-29 YEAR OLDS

MEDIUM DENSITY OF 22-29 YEAR OLDS

LOW DENSITY OF 22-29 YEAR OLDS

UNIVERSITY CAMPUS

BUS ROUTES

CAMPUS

OFFICES

COLUMBUS

THEATER

RESIDENTIAL

VERY HIGH DENSITY OF 22-29 YEAR OLDS

HIGH DENSITY OF 22-29 YEAR OLDS

MEDIUM DENSITY OF 22-29 YEAR OLDS

LOW DENSITY OF 22-29 YEAR OLDS

94 BE2: BOB EVANS RESEARCH STUDIO

UNIVERSITY CAMPUS

BUS ROUTES

CHICAGO VERY HIGH DENSITY OF 22-29 YEAR OLDS

HIGH DENSITY OF 22-29 YEAR OLDS

95 SPRING 14

MEDIUM DENSIT

Design

96 BE2: BOB EVANS RESEARCH STUDIO

97 SPRING 14

EAST ELEVATION - 1’-1/

Design

Gypboard Wall

Dark Granite Brushed Metal

Ceramic Tile

98 BE2: BOB EVANS RESEARCH STUDIO

SOUTH ELEVATION - 1’-1/4”

Gypboard Wall

Brushed Metal

“Bob’s Table” provides an anchor for the main dividing wall Glass

Gypboard Wall

Dark Painted Wood Panels

Brick

99 SPRING 14

Design

100 BE2: BOB EVANS RESEARCH STUDIO

101 SPRING 14

PLAN - 1’-1/8”

Design

102 BE2: BOB EVANS RESEARCH STUDIO

103 SPRING 14

Design

104 BE2: BOB EVANS RESEARCH STUDIO

105 SPRING 14

Design

106 BE2: BOB EVANS RESEARCH STUDIO

107 SPRING 14

Design

108 BE2: BOB EVANS RESEARCH STUDIO

109 SPRING 14

Design

110 BE2: BOB EVANS RESEARCH STUDIO

111 SPRING 14

Design

Grab and Go

112 BE2: BOB EVANS RESEARCH STUDIO

113 SPRING 14

114 BE2: BOB EVANS RESEARCH STUDIO

Design

Campus Corner: Breakfast Party TEAM Amy Carbone Chris Carbone

The goal of this project was to create a fun experience for the college demographic at any time of day. Some of Bob Evans’ key features were intensified to reinforce the “party” aspect.

On the facade, there is a border of simplified and inverted keyholes that wrap the building. The entry is a layering of many different styles of keyholes stacked one on top of the other. The biscuit cutters become layers on the facade and punch windows. The color used in this design is a fluorescent red, which is a modernized version of BE’s signature color.

Key features include a beer garden, modernized archways that carry guests into the restaurant, and a bar hub with curves that guide people to the seating area.

115

SPRING 14

Design

116 BE2: BOB EVANS RESEARCH STUDIO

117 SPRING 14

Design

118 BE2: BOB EVANS RESEARCH STUDIO

119 SPRING 14

Design

120 BE2: BOB EVANS RESEARCH STUDIO

121 SPRING 14

Design

Breakfast Party

breakfast party

122 BE2: BOB EVANS RESEARCH STUDIO

123 SPRING 14

124 BE2: BOB EVANS RESEARCH STUDIO

Design

Grocery: Campus Market TEAM Julie Vash Alison Barthalomew Rachel McGinnis

The concept of the grocery is similar to that of Whole Foods, where there are self-served prepared meals ready-to-go for a busy family or college student. The design also incorporated the style of a more traditional fast-casual restaurant as well as convenience grocery for a more versatile experience. The Bob Evans Market is a pre-manufactured prototype where the size and program can change depending on the site and what the demands are for that particular market. It integrates the restaurant, kitchen, cafe and the grocery together to be better used and shared between the three programs. This specific design includes a second floor with a study space for students to use.

125

SPRING 14

Design

G A T E W

A Y

MAD MEX

126 BE2: BOB EVANS RESEARCH STUDIO

Scale: 1/16

127 SPRING 14

Design

Easton

Short North

128 BE2: BOB EVANS RESEARCH STUDIO

Gateway

129 SPRING 14

Design

130 BE2: BOB EVANS RESEARCH STUDIO

131 SPRING 14

Design

Grocery Store

132 BE2: BOB EVANS RESEARCH STUDIO

133 SPRING 14

134 BE2: BOB EVANS RESEARCH STUDIO

Design

Food Truck: Farmer’s Market TEAM Diana VanCak Taylour Upton Lu Zhou

The Food Truck Hub focused on ways to reintroduce Bob Evans into the fresh produce market. The aim of the project was to capture innovation in food production. The Hub is designed so that Bob Evans food trucks can “plug-in” into the infrastructure of a Farmer’s Market environment. When the trucks are stationed at the Hub, they act as portable kitchens that open the interior market where bar like dining then becomes available to the visitor. When the trucks are not at the Hub they can be found at local events and around town spreading Bob’s ideals on fresh, high quality food.

135

SPRING 14

Design

Philadelphia, PA

Columbus, OH

Indianapolis, IN

136 BE2: BOB EVANS RESEARCH STUDIO

A

Biscuit Station

Farmer’s Market

Stationary Kitchen

GROUND FLOOR PLAN SCALE: 1/16”= 1’-0”

A

SECTION A SCALE: 1/16”= 1’-0”

Private seating

Black wood

137 SPRING 14

Design

138 BE2: BOB EVANS RESEARCH STUDIO

139 SPRING 14

Design

140 BE2: BOB EVANS RESEARCH STUDIO

141 SPRING 14

Design

Food Truck Hub

142 BE2: BOB EVANS RESEARCH STUDIO

143 SPRING 14

144 BE2: BOB EVANS RESEARCH STUDIO

Design

Gastropub: BE Sausage Co TEAM Rachael Hissom Julie Klosterman Cheyenne Vandevoorde

The goal of the Gastropub was to emphasize the true icons that compose the Bob Evans brand. By removing any distracting moments from the dining experience the gastropub become a highly efficient and utilitarian concept where design, quality, and farm ideals were priority.

Elements such as the keyhole, mailboxes and sausage become refreshed and modernized. A large sausage house engages with the street and sets the tone for the simplicity of this restaurant. A clear process and simple seasonal food items ensure a fresh and unique experience each time.

145

SPRING 14

Design

Residential District

young prof. single adults starting families

N. Ashland Ave.

N. Milwuakee Ave. commerical district Pelonia Circle Park

boutiques local restaurants artisan shops

N. Ashland Ave.

Residential District

Residential District

Residential District

young prof. single adults families retirees

Warren Street

E. Lincoln Street

N. High Street

Goodale Park Short North

galleries boutiques local restaurants artisan shops

Residential District

146 BE2: BOB EVANS RESEARCH STUDIO

PROBLEM Who do you take to Bob Evans...

In one word, what is Bob Evans to you...

What would you change about Bob Evans....

BobEvans...

Evans Farm Fresh...

What meal do you eat at IsBob Is Bob Evans Farm Fresh...

93 votes 71 votes

55 votes

48 votes

48 votes

32 votes

29 votes

32 votes

28 votes 24 votes

22 votes

17 votes 5 votes 4 votes

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96 total votes

102 total votes

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106 total votes

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105 total votes

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9 votes

SOLUTION: strip-down the distractions and reveal the essential components to Bob Evans; provide a modern day approach to these components.

EXAGGERATE: the historic and defining icons to the brand become emphasized and modernized.

Keyhole

Keyhole to Pitched Roof:

The roofline remains an icon, but now one of architecture, modernism and progress. It becomes the recognizable symbol for the cleanly, efficient and trustworthy Evan’s Farm.

Mailbox

One Mailbox to Many:

Bob’s mailbox invited a small audience to the Homestead. Today, the bountiful mailboxes invite the wide world to the experience of Bob Evans.

AUTHENTICATE: the heart of the brand must be undeniable and honest.

Sausage

Grocery to Gourmet:

Sausage is a commodity, but Bob does it best. A new updated recipe, made with the highest grade meat brings Bob to the top of the gourmet sausage industry. He’d be proud.

147 SPRING 14

Family

Family to Community:

“Treat strangers like friends and friends like family.“ Dining is focused on bringing the community together at large tables, sharing a meal in common. Just like on the farm.

Farm Fresh

Bulk to Minimal:

Farm Fresh food means the real deal.

Food is prepared based on season and quantities. Each week the menu is composed to ensure freshness, flavor, and authentic farm cuisine.

Design

148 BE2: BOB EVANS RESEARCH STUDIO

M a te r ia ls: S te p 4| F a r m Ta b le With their beverage, the customer walks into the main dining hall where long farm tables allow for the community to gather and enjoy their Farm Fresh meals. Up to 10 people are meant to gather around each table in Farm style fashion.

S te p 3| B eve r a g e B a r After ordering their Farm Fresh meal, the customer is guided to the Beverage Bar. The bar provides drinks found on the farm: fresh milk, lemonade, coffee, and tea.

A

S te p 2| P. F . C .

The P.F.C.â&#x20AC;&#x2122;s, or Personal Food Curators, stand ready to help compose a meal based on the cravings and tastes the customer asks for. These trained P.F.Câ&#x20AC;&#x2122;s are culinary veterans and strive to provide the customer with the best meal to their liking.

S te p 1| E n ter a n ce The aim of the Sausage House is to be the brand for the restaurant. The glass sausage house draws in the customer into the beginning of the food procedure.

B

A B

149 SPRING 14

Design A

B

A

B

150 BE2: BOB EVANS RESEARCH STUDIO

151 SPRING 14

Design

The Gastropub

sausage meal

152 BE2: BOB EVANS RESEARCH STUDIO

153 SPRING 14