Interior Design II - P02 - FDA

T R A T T O R I A C O NCHIGLIE by: Latinas

CASE STUDY Trattoria Mario

LOCATION Via Rosina 2r, (Piazza del Mercato Centrale), Firenze Italia.

HOURS Mon-Sat 12:00 - 3:20 Closed Sunday and Holidays

DISTRIBUTION Level 0: dinning, reception, kitchen, bathroom Level -1: dinning

SITTING Level 0: 10 tables (4-8 sitting aprox.)

Level -1: 8 tables (4-8 sitting aprox.)

LEVEL 0 Dinnig

Kitchen

Reception

LEVEL -1 Stairs

Hall

2 dinning space

BRANDING & MENU

CURIOSITIES No Juve fans

1 hour waiting

Fiorentina

PROJECT ANALYSIS

VICTORIA HARBOUR T he ha rb our is a m a j or t ou ri s t a t t r ac ti on of H o n g K on g.

T he harb our is t he s i t e o f a nnual fireworks di s p l a y s a n d it s pr o m e nade s a re u s e d a s g a th er in g pl aces f o r t o u ri s t s a nd r esi de nts.

In th is area we can f i n d v a ri e t y o f food l ike fre n c h, a m e ri c a n , m e xic an a l so heal t hy j o i n i n g t he c h inese and ja pa n e s e k i t c he n .

WHO LIVE NEARBY?

C anto n e s s e

SURROUNDINGS Tourist area

They have a lot of hotels close to the location

SURROUNDINGS University

We can find a lot of colleges and universities like Hong Kong University, St Paul College and Kings College.

SURROUNDINGS Restaurants

We can find varie t y of f o o d l i k e f ren ch , a m e r i ca n , m e x i ca n a lso heal thy joinin g t he c hi n e s e a n d ja p a n e s e ki t ch e n .

SURROUNDINGS Museums

Anothe r attractions in the area are the museums and art galleries that we can find nearby.

TRANSPORTATION There is no bridge crossing the harbour, but there are three cross-harbour road tunnels: Cross Harbour Tunnel (opened 1972), Eastern Harbour Crossing (1989), Western Harbour Crossing (1997).

The three tunnels act as important linkages between the Hong Kong Island and Kowloon.

Three Mass Transit Railway routes also run under the Harbour. They are namely: • Tsuen Wan Line • Tseung Kwan O Line (sharing an immersed tube with the Eastern Harbour Crossing) • Tung Chung Line and Airport Express, which share the same trackage within the tunnel The Star Ferry has been crossing the harbour since the late 19th century. The operated ferry ro utes today are: Central to Tsim Sha Tsui and Wan Chai to Tsim Sha Tsui, the Wan Chai/Central to Hung Hom services closing in 2011 for lack of patronage.

BRANDING

RECIPES

DESIGN CONCEPT & BRAINSTORMING FRESHNESS

COLORFUL

SEA

DIVERSE

PASTA

OCEAN

NATURAL

GIRLY

ITALY

FAMILY

SUN

HANDMADE TRADITIONAL

NONNA

SEAFOOD

PANTONE BAKED 18-1441

PANTONE BISCOTTI 10-9907

PANTONE ARRECIFE 25-0190

PANTONE CORAL 3890-21

PANTONE KALE 18-0107

PANTONE HONEY 15-11 TXC

TRATTORIA CONCHIGLIE

TYPE OF RESTAURANT • C asual dining • I talian Seafood • N ame: Trattoria Conchiglie • C ase study: Trattoria Mario

BUSINESS PLAN • T ype of Restaurant: Casual Dining to target guests at the hotels since that is a hotel area.

• D escribe your brand in three words: Fresh, Traditional and Diverse

INGREDIENTS • I talian fre sh Pas t a i s m a de wi t h o n ly t hr ee ingre die n t s e a s i l y f ou n d a ll o ver the worl d: f l ou r, s a l t , a n d e g g s .

• H ong Kong’s f i s hi n g i n du s t ry c ould u n der g o a rena is s a n c e i n t he n e xt f ew year s a s the g ov e rn m e n t c on s i de r s s upport for t he de v e l op m e n t o f a distant waters f i s hi n g i n du s t r y .

F ollowing a gra du a l de c l i n e i n th e Ter r it ory’s fish c a t c h s i n c e t he e a r ly 1 990s, prospe c t s f or a re v i v a l in t he fishing indus t ry ’s f o rt u n e s hav e g row n re centl y w i t h t he c om p l e t i o n o f a feasi b il ity stu dy i n t o di s t a n t wa t er s f isher y deve l opme n t . A t t he s a m e t i me t he gove rnm e nt i s a c t i n g t o c o n s e r v e a n d im prove fis he ry s t oc ks i n H o n g Kong te rritorial wa t e rs .

MENU

T R AT T O R I A C O N CH IG LIE

MENU ANTIPASTI DI MARE| APPETIZERS Ca la m a ri f rit t i ( 70 H KD) Fried Ca la m a ri

Po lpet t in e di sa lm o n ( 105 H KD)

TRATTORIA

CONCHIGLIE

PRIMI PIATTI | FIRST COURSES Spa g h et t i co n i l favol l o ( 1 1 0 H K D)

Spa g h et t i wit h cra bm e at, m ade w ith the ye l l ow c r ab Ca cciucc o ( 1 0 0 H K D)

Fish ba lls wit h sa lm o n a n d rico t t a ch eese

Fish so up m a de wit h tom ato an d toas te d b r e ad

In sa la t a di m a re ( 90 H KD) Sea f o o d sa la d wit h cla m s, sh rim ps a n d ca la m a ri

Riso t t o a l n ero di s e p p i a ( 1 4 0 H K D) Riso t t o wit h sliced squ id s an d m ade b l ac k w i th the sq u i d’ s i n k.

M o sca rdin i a lla dia v o la ( 90 H KD) Sm a ll o ct o pus in a red spicy sa uce

ANTIPASTI DI TERRA| APPETIZERS Zuppa di m in est ro n e ( 50 H KD) M in est ro n e So up Ara n cin i di riso ( 70 H KD) Rice a ra n cin i wit h m ea t a n d pea s Ta g liere di sa lum i e f o rm a g g i ( 70 H KD) M ixed it a lia n ch eeses a n d co ld cut s Ca prese ( 50 H KD) M o zza rella , t o m a t o es a n d ba sil

Ra v io li a lla g e n e ve s e ( 1 0 5 H K D) St uf f ed wit h pa rm esa n c he e s e an d p e s to b i an c o Arra bbia t a co n gam b e r i ( 1 2 3 H K D) Pra wn s in spicy t o m a t o tos s e d w i th an ge l hai r p as ta

SECONDI PIATTI | SECOND COURSES Abalone Miso Butter Pasta T r i gl ie al l a l i vor n e s e ( 1 4 0 H K D)

R e d m u l l e ts b ake d w i th tom ato p u r e e an d s p ic e s .

S toc c afi s s o al l a l ivor n e s e ( 1 4 0 H K D) Dr i e d c od fis h c ooke d w i th l ot of on i on s , tom atoe s an d w i th w in e .

A c c i u ghe al l a p ove r a ( 9 0 H K D) R aw an c hovie s m ar in ate d w i th l e m on ju i c e .

S p aghe tti Car b on ar a ( 9 0 H K D) S p aghe ttii w ith s au c e m ad e w ith e gg, har d c he e s e , p an c e tta) an d p e p p e r .

Gn oc c hi ( 1 0 0 H K D) H om e m ade gn oc c hi w i th Ge n ove s e p e s to

MENU

T R AT T O R I A C O N CH IG LIE

BEVANDE | DRINKS

D OLCE | D E S S E R T Castag nac c i o ( 50 HKD)

The c ake made of ch estnuts flour Cannoli ( 50 HKD) Cru nc hy S ic i l i an pastr y r ol l filled with ricotta cream Ti r ami su ( 60 HKD) Tradi ti onal Itali an desser t made with mascarpone mou sse, l ad y fi ng er cooki es and expresso dusted with coc oa powder Panna Cotta ( 50 HKD) Cooked cream

VINI | WINE

Acqua m in era le n a t ura l/ f rizza n t e ( 28 H KD)

Ba r o l o R o s s o ( 310 H K D ) Ba r o l o r e d w n e

B ibit e in bo t t ig lia ( 35 H KD)

Ba r b a r e s c o R o s s o ( 220 H K D ) Ba r b a r e s c o r e d w i n e

W a t er st ill/ spa rk ly

So da

BIRRE | BEER Pero n i ( 44 H KD) Pero n i beer Na st ro Azzuro ( 44 H KD) Na st ro Azzuro beer

CAFFÈ | COFFEE Espresso ( 17 H KD) Espresso co f f ee Espresso co n Pa n n a / M a cch ia t o ( 26 H KD) Espresso co f f ee wit h crea m o r m ilk

TRATTORIA CONCHIGLIE

C h i a n t i R o s s o ( 158 H K D ) Chianti red wine

R ES ER V A T IO N S

M a r s a l a R o s s o ( 135 H K D ) Marsala red wine

www.t rat t o riac o n gh igl ie.c o m

C o l l i o Bi a n c o ( 135 H K D ) Collio white wine O r v i e t o Bi a n c o ( 105 H K D ) Orvieto white wine C o n e g l i a n o - V a l do b b i a d e n e P r o s e c c o ( 135 H K D ) P r o s e c c o f r o m C o n e g l i a n o - V a l do bbi a de n e

+( 507) 6240 - 6572

V ic t o ria Harbo u r, Ho n g K o n g Sh o p 9-10, Is l an d C res t , Sec o n d St

B U S S IN ES S H O U R S Tu es day - Su n day :

11:00a.m - 04:00p.m 07:00p.m - 12:00a.m

DESIGN

C P-4

FLOOR PLAN - TECHNICAL

A P-4

B P-4

B P-4

C P-4

A P-4

N

FLOOR PLAN - ANALYSIS CUSTOMERS

SERVICE STAFF

FLOOR PLAN - ZONING DINNIN G

S E R VICE

CONCEP T S.

STA N DIN G

TE CHN ICA L

MATERIALS & TEXTURES WALLS

CEILING

FLOORS

DECORATIONS

FABRICS

FURNITURE

PLANTS & FLOWERS

PEONIES

DAISY

EUCALYPTUS

SILVER FALLS

SUCCULENT

XEROGRAPHICA

120.0

H= 480

120.0

H= 300

DELI STORE

N

120.0

H= 480

120.0

H= 300

DELI STORE

N

120.0

H= 480

120.0

H= 300

DELI STORE

N

120.0

H= 480

120.0

H= 300

DELI STORE

N

120.0

H= 480

120.0

H= 300

DELI STORE

N

120.0

H= 480

120.0

H= 300

DELI STORE

N

FLOOR PLAN - PRESENTATION

SECTION A-A’

LEVEL +000

SECTION A-A´ ESC.1:50

SECTION B-B’

LEVEL +000

SECTION B-B´ ESC.1:50

GRAZIE!