Cora Embree - Interior Design Thesis Volume 1: Research Part 1

Volume 1 - Thesis Research

Volume 1 - Part 1

Executive Summary

This document includes research on restaurant and culinary school design with the intent to design a space that facilitates these uses. Two surveys completed by anonymous participants, along with additional research on restaurant design, commercial kitchen equipment and spatial requirements, and culinary school components, will inform design decisions and program requirements.

Building and site information, including local demographics, site adjacencies, and a building analysis, will be taken into consideration throughout the design process. Case studies will also inform elements of the final spaces, drawing from common elements.

Programming information details how the research will be implemented into the design, meeting spatial and code requirements while providing an enjoyable experience.

Overview

Mission Statement

Problem Statement

Goals + Project Requirements

Client Information

Summary

Programming Approach

Mission Statement

This space fosters community, expression of culture, and education through meals. Gathering around a common table nourishes the body and the soul, while the environment nourishes the senses. Culinary education empowers community members to serve one another and learn new skills.

Problem Statement

This project seeks to design a space that will foster the growth of both communities and individuals through nourishment. By providing a space for rest and gathering, communities will be able to strengthen and celebrate their cultures. This restaurant also strives to support the local population in Louisiana, which has the fourth lowest college graduation rate by state, by offering an alternative to college. A culinary school allows students to learn about their local cuisine while gaining career experience.

Goals + Project Requirements

1 2 3 4 5

Goal: Cultivate community

Performance Requirement: The design will provide a social gathering space for individuals to come together to share meals.

Goal: Offer culinary education

Performance Requirement: The restaurant will include a culinary school, educating students while providing experience in a functioning restaurant kitchen.

Goal: Provide nourishment

Performance Requirement: The space will provide nourishment of the body, soul, mind, and senses through meals, community, education, and environment.

Goal: Elevate the public dining room

Performance Requirement: The design will present a pleasant experience from greeting to departure, facilitating comfortable and dependable service.

Goal: Pursue wellness

Performance Requirement: The restaurant will promote health and wellness through holistic education facilities and dining areas, offering fresh ingredients and seating variety.

Client Information

Guests

• New Orleans Residents

• Tourists

Chefs

• Experienced Chefs who will teach the culinary students

Students

• Culinary students who take classes and service the restaurant

Programming Approach

Two surveys were composed, one intended to study restaurant preferences and the other focused on culinary school. The restaurant preferences survey was distributed among the general public and completed by anonymous participants. The culinary school survey was sent to two anonymous culinary school students, inquiring about the structure of their curriculum and classroom facilities.

Additional research was completed, studying the elements of a restaurant, commercial kitchens, and culinary schools. The information about commercial kitchens and teaching kitchens will be used to inform the kitchen layout and equipment.

Elements of the history and architecture of the site will also inform the design, adjacencies, and floor plan. Research findings also include local cultural and historical information, pertaining to the culinary students, local community who could be potential guests, and the interests of tourists.

Restaurant Preferences Survey

Culinary School Survey

Restaurant

Commercial Kitchens

Culinary School

Restaurant Preferences Survey

A survey conducted with 60 anonymous participants researching preferences of design, comfort, and environment in restaurants.

The survey was composed of a variety of question types, including open ended, multiple answer and multiple choice. Questions inquired about the participants’ general likes and dislikes in regards to restaurants, as well as more specific questions about seating, tables, materiality, and colors.

*Full survey and additional responses can be found in the appendix.

How often do you eat in a restaurant?

Half of the participants eat out a few times a month, some once a week, and a few rarely eat out. No participants responded that they never eat out.

50% A few times a month

30% At least once a week

20% Rarely

Why do you decide to eat in a restaurant instead of cooking at home or getting takeout?

The majority of participants eat out because they like the food and do not have to cook.

Why do you like your favorite restaurant?

42% I like the food

38% I don’t have to cook

5% Like the design

4% Special occasion

4% Try new food

2% All of the above

5% Other

Do you prefer bright or dim lights?

The majority of participants prefer overall bright lighting with dimmer lighting over the tables.

Do you prefer hard or cushioned chairs?

The majority of participants prefer cushioned seats.

What type of seating do you prefer?

62% Bright overall, dim over seating

25% Dim

13% Bright

83% Cushioned

17% Hard

What do you think could be improved upon in a restaurant, other than the food?

Common answers include updating furniture, variety and spaciousness of layout, and improving acoustics, lighting, and seat comfort.

What type of tables do you prefer?

Where do you prefer to sit at a restaurant?

Do you prefer sitting in a private corner or a more open area?

The vast majority of participants prefer to sit in a private area instead of a more open area.

What material do you prefer on the tables?

87% Private

7% Open

4% Depends

2% Other

What type of flooring do you prefer?

Almost all of the participants prefer hard flooring such as wood, LVT, tile, or concrete, instead of carpet.

97% Hard

3% Carpet

Do you prefer having plants in a restaurant or not?

Most participants enjoy having some plants in a restaurant.

Do you prefer warm or cool colors?

More participants prefer warm colors in restaurants than cool colors.

Do you prefer neutral or colorful spaces?

Over half of the participants prefer neutral restaurants, while some enjoy color and others enjoy a mix of both.

70% A few plants

23% All the plants

7% No plants

63% Warm

37% Cool

60% Neutral

28% Colorful

7% Both

5% Depends

Culinary School Survey

A survey conducted with two anonymous participants who attend the Culinary Institute of America.

The survey included mostly open ended questions inquiring what culinary school looks like. The participants responded with information about classes, what spaces are needed for their classes, what spaces they find the most useful, and what equipment they need.

*Full survey and additional responses can be found in the appendix.

What kind of classes do you have at culinary school?

Response 1: It’s about a 60/40 split of cooking classes and general college classes (math, English, history, etc.)

Response 2: I currently have production classes for different cuisines around the world. Mainly production based (serving students + public), with few theory.

What kind of spaces or classrooms do you have?

Response 1: We have about 60% large production style kitchens and 40% regular old classrooms, along with the typical college staples like gyms, cafeterias, library, common spaces in dorm houses.

Response 2: Large commercial kitchens are my only “classrooms” at the moment.

Do you spend more time in a kitchen or in a classroom?

Response 1: Kitchen

Response 2: Kitchen

What do you like about your classrooms and kitchens?

Response 1: I like it when they are well ventilated.

Response 2: I like the opportunity to work in an environment that simulates the real world.

What could be improved in your classrooms and kitchens?

Response 1: They could be well ventilated.

Response 2: I think a large emphasis towards cooking theory and demonstrations would be nicer.

Do you spend more time in a kitchen or in a classroom?

Response 1: The library.

Response 2: At the CIA, the “Egg” is pretty valuable for both it’s convenience between student dining and recreational spaces.

What kind of space do you wish your school had?

Response 1: More kitchens in the dorm houses, as is there’s about 1 per house.

Response 2: Better spaces for communal uses would be great (better lounges, more options for food)

What tools and equipment do you need in your classes?

Response 1: Knives, whisk, tongs, spatula, tweezers, towels, spoons for plating.

Response 2: Knife kits with all essential tools are a must. Cooking utensils too. Scales are good too.

What tools or equipment do you wish your school had?

Response 1: All of the above equipment is provided to each student at the beginning of their time at CIA except for plating spoons.

Response 2: Rinse sinks are an important one for more effective dish washing.

What do you wish people knew about culinary school?

Response 1: It’s a lot more work than a lot of people think, I’ll typically have cooking classes that start at 6 am and finish at 2 pm and then three days a week I’ll have 2-3 classroom classes afterwards.

Response 2: School is most valuable for the people you meet and potential outside opportunities that might come through the school.

Do you have any other advice for me as I design a culinary school and restaurant?

Response 1: Floor drains in as many places as you can get ‘em.

Response 2: Think about flow of traffic. Its best to create a space that minimizes students from crossing over each other (e.g stoves directly behind stations; accessible sinks; lowboys over fridges).

Restaurant

Restaurants serve as a public space for hospitality, reinterpreting the domestic dining room and introducing the family culture into a public setting. The experience restaurants offer is both a social and private endeavor, beginning with a greeting, offering a pleasant table experience, and departing with fond memories.

Communities gather in restaurants, relying on them for nourishment and shelter. As a result, these establishments have a commitment to their guests to facilitate comfortable and dependable service, ensuring there are no bad seats.

Spatial definition plays a large role in the comfort of guests, particularly in more congested areas. Establishing physical or implied perimeters between the seating arrangements reinforces the effect of personal space within the larger social space, introducing boundaries and respect between separate parties.

Lighting can be used to enhance the dining experience, rather than simply illuminate the room. Separate light fixtures for each table strengthen the sense of individuality and intimacy, differentiating tables from each other.

“Physical architecture is not the only salient feature of restaurants. Nor are restaurants only about the food or the service. Rather, they are about a broader experience of hospitality, that form of personal and professional conduct that binds all aspects of a restaurant together, from hello to goodbye and everything in between.”

- Bentel, 2018, pg. 5

Commercial Kitchens

Spatial needs are determined based on market surveys, assessing the expected demand for the facilities. Multiple factors are considered, including the size and features of the area to be served, the number of possible customers and their social characteristics, the types of meals required, and their frequency. General components of commercial kitchens include food preparation space, dishwashing areas, food storage, and garbage storage. The requirements for each of these areas varies depending on the user needs and adjacencies.

Food Storage

All food storage must have easy access to the entrance, with a table and weighing scales by either the entrance or storage space.

• Vegetable storage

• Direct access to receiving area and vegetable preparation area in kitchen

• Lighting should not produce strong shadows; 200 lux is adequate

• Shelving should be shallow and slightly sloped, with wire mesh racks or metal bins for loose produce

• Dried goods storage

• Bulk storage should be near receiving area

• Smaller storage to be adjacent to prep area

• Mobile racks for easy cleaning and transport

• Floor, walls, and ceiling to be damp-proofed

• Doors and ventilation should not permit steam from other areas to enter

• Water supply nearby

• Demountable shelving with a minimum of 8” above the ground

• Workbench with weighing scales

Possible storage layout

•

Cold goods storage

• Chilled and deep freeze storage

• Separated by meat, fish, other, and frozen

• Adjacent to or in prep areas for daily storage

• Individual fridge, reach in cabinets, walk in cabinets, or cold rooms

• Easy access from receiving and preparation

• Not adjacent to warm equipment

• Stainless steel

• Demountable, lightweight shelves

Food Preparation

Food preparation spaces follow an essential flow route, minimizing congestion. A simple flow route begins with the goods entrance which leads to storage, then moving to preparation which transitions to cooking, followed by plating and finally serving. A secondary circulation of the wash station moved along to the initial flow route, starting with scraping, stacking, washing, draining, and finally stacking again. Prep areas are divided into vegetable, meat and fish, pastry, and general preparation areas.

• Aisle Spacing

• 3’ 2” - 3’ 6” minimum between back to back

• 4’ 6” - 5’ 0” minimum for equipment aisles

• 4’ 0” - 4’ 6” minimum near hot equipment

• Vegetable Preparation

• Activities include peeling, cleaning, and trimming, cutting, dicing, etc.

• Adjacent to vegetable storage and near garbage area

• Prep tables and benches, sinks, waste disposal, equipment for slicing

• Pastry Preparation

• Refrigerator

• Work tables, sinks, other equipment, ovens

• Meat and Fish Preparation

• Near cold storage and dry cooking area

• 4 main work tables

• Storage

• General Preparation

• Dish assembly

Culinary School

Organization is a crucial element in the design of the teaching kitchens within a culinary school, improving efficiency and productivity. Placement of equipment and aisles should consider what position the equipment needs to be in for student observation and where additional space may be desired for an instructor to stand.

Clear storage with easy access is necessary, while mirrors can be installed above workstations to ensure unobstructed observation of demonstrations. Lockers are also helpful to store personal items and supplies.

Key equipment to support most cooking demonstrations include blast chillers, combi ovens, pressurized skillets/kettles, open burner ranges, plancha, and pizza ovens. 600 - 800 square feet is an adequate space for an effective teaching kitchen, allowing for storage, observation space, and aisles.

WELL

WELL v2 ratings and certifications pursue designing spaces that put people first. Founded on the 6 principles of equitability, global, evidence-based, technically robust, customer focused, and resilient, v2 focuses on 10 core concepts that affect the health and wellness of occupants.

These 10 core concepts are air, water, nourishment, light, movement, thermal comfort, sound, materials, mind, and community. Restaurants with commercial kitchens can pursue certification under WELL v2.

Design considerations for dining areas should increase healthy eating habits. Seating must include a variety, offering multiple choices in posture. At least 25% of the seating is high top tables, while booth seating composes no more than 25% of the options.

Quiet dining zones should be implemented, providing at least 25% of the overall seating that has no televisions. Gardening space is to be accessible within a 0.25 mile walk, providing fresh ingredients.

Building + Site

About New Orleans

Demographics

Site Analysis

Site Adjacencies

Building Analysis

Floor Plans

Diagrams

About New Orleans

Located on the Mississippi River, New Orleans boasts a vibrant community that beats to its own rhythm. French, Spanish, and African American influences blend together to create the Creole and Cajun lifeblood of the Crescent City. French and Spanish architecture adorned with ironwork balconies and courtyard gardens frame the streets as Jazz notes float past cafes and art galleries in the French Quarter.

In addition to spring, summer, fall, and winter, Louisiana has seasons determined by cultural events. Crawfish season starts the year off in late winter through early summer, while New Orleans is high spirited during Mardi Gras in the spring. Crabs, shrimp, oysters, and snowballs are other culinary markers of the seasons, and tailgating reigns in the fall.

The Big Easy has a large cuisine scene with recipes from many different cultures. Beignets, king cake, and pralines are among the favorite sweets, while po’boys, gumbo, jambalaya, and muffulettas are cherished dishes.

The New Orleans culture is resilient and despite having faced natural disaster, the locals find strength in their community, saying “laissez les bon temps rouler”, let the good times roll.

Demographics

Race High School College Degree

Walk score of 97

Transit score of 76

Bike score of 100

Nearby parks

10 Bus lines in 0.5 miles

4 Trolley lines in 0.6 miles

Aerial Site Photo

Site Adjacencies

Restaurants + Bars Hotels Parks + Points of Interest

The site is located on the corner of Saint Philip Street and Rampart Street, on the edge of the historic French Quarter and Tremé neighborhood of New Orleans. The neighborhood is mixed-use, featuring private residences, hotels, restaurants, bars, shops, and offices. Louis Armstrong Park is across the intersection, and Bourbon Street is a 5 minute walk away.

With multiple transportation options, 1000 N Rampart St. is easily accessible. A streetcar line runs along Rampart Street and there are bus stops close by.

Bourbon Street

Bourbon Street

Building Analysis

Two Levels

11,173 Square Feet

Exterior Exterior

First Floor Interior

Second Floor Interior

Second Floor Interior

Second Floor Interior

Floor Plans

Diagrams

First Level

First Floor Egress Diagram

First Floor Geometry Diagram

First Floor View Diagram

First Floor Alignment Diagram Street + Buildings Park

Second Level

First Floor Egress Diagram

First Floor Geometry Diagram

First Floor View Diagram

First Floor Alignment Diagram Street + Buildings Park

Line by Line

Adjacencies

ADA Considerations

Restaurant Clearances

Line by Line

Adjacencies

ADA Considerations

Door Clearances

Corridor Clearances

Restaurant Clearances

Volume 1 is continued in Volume 1 - Part 2.