The Food Truck Hub
The Food Truck Hub—certainly a very innovative way to reintroduce the Bob Evans brand. We wanted this project to portray such innovation, from aspect such as the design process, to the labor which was put into executing a great final product. All of this hard way put into the Food Truck Hub project definitely paid off and the final review was a success! Our physical model was spectacular; the boards were highly organized, and the jurors we all very intrigued and genuinely interested in our concept and over project overall. We have learned quite a bit from these jurors. It was very interesting to witness them politely debate over what they each found to be successful with our Hub. What really made our project stick out from the rest is not just its monumentality. The practicality which it ensued rightfully balanced with its creativity. Our Hub is a piece of architecture that can be seen as being constructed in real life. We are very proud of what the Bob Evans Food Truck Hub came to be!
FOOD
FACILITY
THE CURRENT BE MENU
THE BE FARM
MENU B E
menu has too many pages
ON THE GO
BOB EVANS
BREAKFAST Sausage and Gravy Basket
the idealized image portrayed for marketing and menus
SIDES X
Make Your Own... Breakfast Sandwich
X
Omelet
X
Skillet
X
Biscuits
X
Oatmeal
X
Hashbrowns
X
French Fries
X
Cole Slaw
X
DRINKS LUNCH/ DINNER House Salad
X
Chicken Finger Basket
X
Fish ‘n Chips
X
Pasta Bowl
ơ
X
Soft Drinks
X
Lemonade
X
Sweet Tea
X
Iced Tea
X
X
Sandwich
X
DESSERT
Burger
X
Chocolate Chip Cookies
X
Wrap
X
Pie
X
Make Your Own...
too many planned meals; not enough personal customization
MAKE YOUR OWN INGREDIENTS Meat Options: Sausage, Ham, Bacon, Pot Roast, Turkey, Steak Veggie Options: Peppers, Onions, Spinach, Tomatoes, Lettuce Cheese Options: American, Cheddar, Provalone, Swiss Extras Options: Gravy, Mayonaise, Ketchup, Vinegar, Salt, Pepper
the BE farm in real life is not as picturesque as its promo image suggests
too much text, not enough images
BE “FARM FRESHNESS” Current Farm- Plate Process corrugated metal
red wooden
materials were extracted from these inspirations to produce a more authentic version of a contemporary farm
With the BE Hub Market
BE CUSTOMER-STAFF CONTACT too ma and tou
With the BE food trucks
hostess
waitress
checkout cashier
With the BE Hub Restaurant
Reduces staff needed and touch points.
Multi-purpose staff
THE HUB ON THE GO
Inside circulation
Outside circulation
seating market table stove seating truck truck
Movement of from truck to seating
Movement of from vendors to truck
A
Farmer’s Market
Biscuit Station
Stationary Kitchen
GROUND FLOOR PLAN SCALE: 1/16”= 1’-0”
A
B
B
SECOND FLOOR PLAN SCALE: 1/16”= 1’-0”
SECTION B SCALE: 1/16”= 1’-0”
SECTION A SCALE: 1/16”= 1’-0”
"
"
% %
"
%
"
%
% %
"
%
" " " % %
% % %% %
% % % %
%
%
%% % % %% % %" % %
%
%%% % % %% %% %% %
% %%
%
% %
%
%
%
%
%
%%
%% %
%
%
%
% %%%% %% %
% %
% %% % %% % %" %%%%% % % %% %% %% % % % % %% % % %% % % % %% % % % %% % % % % %%
% % %% % %% % % % % % %% % % % % % % % % %%% % % %% % % % % % % % % % % %% % %% % % % % % % " % % %% % %%% % % % % % % % %%%% % % %% % % % % % % %%%% % % % % %%% % % %%% % % % %%" % %% % %% % % %% % % %% % % % % %%%% % % %%% % % % %% %%%% % % % % % % % % % %% % " % %%% %% % % % % % % % %%% % % %%% %
%
% "% %%
% %% % % %% %
% %
%
%%%
%
% %
% %
" , % %
%
%
% %
%
%%
%
%
% % %%%
% % %%% "%%%% %" %% % % %% %%%% % %
% %
%% %
%
"
%
%
% % "" % % % % % %
% % %
% %
%
% %
% %
%
%
%
"" """ "
%
% % %
%
% %%
%%
%
% %
% %% %
% %%
%
% %% % %%
% %
% %% %
% %% " % % %% %
%
% %
"" %
%
%
" "
% %
, %
% %
%% % %% %% %
%%
% %
%
%
%%
% % %
% % %
%
%
% % % %
%
%
% % %
%%%
%
Philadelphia, PA
%
%
""
%
% % %
% %
%
%
%
%
Columbus, OH
% % " % %
%
"%
% % %%
"
% % % % %
"
"
"% % % %
" " "
% % % %
% % % % % %
% % %
% % % % %% % "% % " %% " % %
%% % % % %
Indianapolis, IN
% %
% % % %
%
%% % % %% %%%% % %
Professional Sports Teams Bob Evans Restaurants Proposed BE On The Go Locations
" " "
Biscuit Station
Farmer’s Market
Stationary Kitchen