Capstone Research and Programming by emmaleevansciver

downtown ground a philadelphia restaurant and market

emmalee van sciver

i.1

to my father, who taught me how to cook how to eat right and how to work hard and to my mother, who taught him

table of contents

i.2

Project Objectives 1 Historiography

Qualitative and Technical Criteria

Case Studies Topical Explorations

Existing Site, Context, Climate, and Zoning

Program Development and Documentaries

Building Analysis, Code, Regulations, and Standards Project Research Summary

Biblipgraphy, Capstone Committee, and Appendix

105 115 121

PROJECT OBJECTIVES

1.1

introduction

All over the world, there are many people either hungry, undernourished, malnourished, or even starving. Basic human rights to healthy foods are seen to be given to the privileged individuals in today’s modern society, while there are many individuals who are struggling to find their next meal. There’s about 65.5 million (calculation based on 2011 population) people in the United States alone who didn’t have the option to be healthy. In 2011, 14.9% of American households were victims of food insecurity, meaning they didn’t have access to healthy food. In addition to that, about 5.7% of Americans were considered to be on the spectrum and titled as “low food security,” where these individuals and households had to cut meals and food back because they couldn’t afford them at some points.1 Income is typically the main contributor to food insecure households, but that’s not always the case.2 A more prevalent reason why people are food insecure depends on

their local food environment and living costs.3 There are individuals who are below the poverty line and are food secure, meaning they can have a healthy lifestyle and they have access to these foods.4 On the other hand, there are families whose incomes are 185% more than individuals in poverty and still don’t have access to healthy meals and foods. In third world countries, mainly in Africa, the rate of food insecurity is growing and becoming more of an issue. The soil in African countries is becoming “catastrophically unsustainable” due to issues including, but not limiting, overpopulation, import and export of foods, soil erosion, and climate change.5 For African countries, the reason for food insecurity is that they cannot seem to grow and take care of their crops due to the soils state. This project proposal is to broaden the movement of sustainable food production in places that aren’t necessarily farmlands, where countries can take a different approach to providing healthy foods in a modern way.

1.2

general design goals The importance of designing a farm-totable restaurant with an incorporated market is something that can benefit individuals who already have a healthy lifestyle, but having people of all different income levels and environmental standpoints is when a health-focused restaurant can thrive. A unique feature of the restaurant and market is to incorporate a volunteer staff in addition to the main employees. This way, individuals are helping out with the community and have access to foods no matter how much money they have. The point of the volunteer addition is so that

individuals who are food insecure or are simply interested in helping can work in the restaurant for a minimum of two hours and at the end they are rewarded with a free meal. With this addition, that means that there would be a lowered rate of food insecure individuals and households and more and more people will not go to sleep hungry. research goals & methods Focusing on individuals and real-life victims of food insecurity would be important to progress this project because they are the main demographic that is being represented in the

project. Understanding the struggles that they go through when finding a meal, comprehending what their needs are, etc is critical to make this project have a bigger purpose. Having previously studied multiple farm-totable restaurants, there’s already an understanding of how they function and who the typical demographic is. Volunteer centers are also another place that are of interest when collecting information because they have a large grasp of the who, what, where, why, and when that pertain to community service opportunities. Speaking to individuals face to face is extremely important,

because following a person’s story and journey can reveal much more than an online article.

designer’s role Since the project is a farm-to-table restaurant with an incorporated market and there is such a strong emphasis on healthy foods and ingredients, having a sustainable design is important. The overall idea for focusing on individuals who are food insecure is because healthy produce should be a basic human right, so why design a building that can’t be “healthy” in the sense that it can be selfsufficient and utilize natural resources.

The location of this proposal is in the urban city of Philadelphia, so there needs to be a source of a “farm” to receive these fresh and natural foods. Vertical gardens, aeroponic systems, and use of window spaces can be ways that the food can be grown indoors and possibly without soil. Aeroponic systems could benefit cities and third world countries, especially in Africa due to the soil erosion that hurts their agricultural abilities.6 With the incorporated volunteering system, the business wouldn’t be focused on paying more full time employees and providing benefits. The business could thrive in focusing on the way the food is prepared and allowing people of all socioeconomic stances to receive the same source of nutrition. There are about 705 unsheltered homeless individuals in Philadelphia alone and they are obviously deep below the poverty line.7 An opportunity to volunteer at a restaurant in a safe, non-judgemental way can help these homeless individuals receive work experience and can help with job opportunities in the future.

sustainability objectives The sustainability and environmental needs are detrimental for the design of the restaurant and market. Since there is a high focus on healthy food that come from natural resources, designing a building with the same idea in mind will help with the overall production and usage of the building. While the building is located in an urban setting of Philadelphia, being

able to produce fresh ingredients inhouse is important, to improve the level of sustainability instead of relying on local farms to produce and deliver. Aeroponic systems would be crucial for the restaurant because they focus on producing herbs and ingredients that are soilless and mostly vertical to save space.8 Introducing geothermal systems to maintain the HVAC usage and adding a rainwater collection system will give better usage to the soil that surrounds the building in Philadelphia. More importantly, when going to a restaurant, most people like to bring home their food if they haven’t finished. Using biodegradable containers instead of the classic plastic carry-out box, for example, can help improve sustainability for the company. When something that isn’t biodegradable goes into landfills or in environments around us, they are very harmful to the soil and the land.9 This could also be a beneficial product in African countries where their soil is becoming weaker and weaker.10 client & users The client for this project is someone who is highly interested in natural and sustainable foods, but understands the needs of someone who is food insecure. This person may have been unable to access healthy ingredients in their life at one point and understands how hard it is to be a nutritious individual when in poverty. Their determination to end world hunger is what motivates the restaurant into doing more for

1.3

1.4

the lower income communities who constantly go to sleep hungry. Keeping sanitation levels to a high standard to provide reassurance to customers and guests that their food was handled with care will boost incoming guests. The sense of community that is perceived in the logistics of the restaurant, market, and volunteer basis will benefit the surrounding community as well. Individuals at this location will generate friendships, job opportunities, and other relationships when they come and go from the facility. There are three sections for users: the guests, the volunteers, and the general staff. The guests expect cleanliness, quality food, and quality service when they are at a

restaurant. In a market, they are expecting great presentation value, wayfinding, and accessibility as well. These things can make or break the customer or guest coming into a facility. The guests can be anyone ranging from low income families to upper income individuals. The volunteers on the other hand, their needs are to have clear instructions and accessible wayfinding so they know what they are doing if they are a first time volunteer here. Being able to fully understand the business benefits the guests, customers, and employees. The volunteers will be lower income individuals in the community. The staff though, they need more specific design objectives that relate to

their effectiveness and quality of work. Focusing on the back of house layouts, employees must be able to work in a fast paced environment and continue to do their jobs correctly. Kitchen layouts and organization can help with faster food preparation and delivery to guests, continuously organizing the market to make the presentation a better quality and more of an easy target for customers to purchase, and office/ administration hubs that can improve productivity when getting into business. These features can help with the overall quality of the building, resulting in more customers and volunteers, and potentially more recognition globally.

socioeconomic condition This project is designed with the overall focus towards homeless and low to middle class individuals in mind. With the lower income individuals being a primary socioeconomic class, material choices such as marble will not be used due to the price and the work that goes into keeping that type of surface clean. Furniture can be either reclaimed, thrifted, or donated to go with the typical interior scheme in farm-to-table restaurants, or it can give the appearance of a more upscale space with identical seating and higher quality tabletops. Also being locally sourced is very important as well, to aid in the sustainability factor.

1.5

Places in Fishtown have sustainable and handmade furniture options that focus on recyclable materials, which would be a great design feature. Since this restaurant and market are towards lower income individuals, having higher quality products would make the people in the space feel that they cannot relate but that doesn’t mean the design has to have the appearance of a lower income space. Material selections and means of finding furniture can make the building look unique and relatable to people of all economic classes. demographics One of the great things about having an urban project is that the diversity of individuals can experience the space in different ways. Although children wouldn’t find this project necessarily interesting, their parents who are either invested in a healthy lifestyle or want to change their health for their child can come to this building and provide a nutritious meal. Even if individuals don’t volunteer to work in the facility, they can still enjoy a beneficial meal. On the volunteering side, knowing that people can earn a free meal will spark an interest in lower income individuals, homeless people, and possibly college students as well. College students who are away from home may not have access to the same home cooked meals that they are used to, so instead they tend to order food out or go to restaurants. Also, there are college student organizations and clubs that incorporate community service opportunities into their programs.

This is an opportunity for college students to volunteer at an organization and earn a free healthy meal at the end of their shift. This is a way to incorporate higher class individuals to come to the facility and enjoy it. When integrated into the space, people of all ages, races, and backgrounds must be able to easily access what they are trying to reach or go to. Wayfinding is important for all types of people that are associated with the project, as well as human behaviors considerations. A guest should feel comfortable wherever they are when in the space, if they aren’t they will most likely remember the issues that came with the space more so than the good. For example, older individuals who may be in wheelchairs or have issues with their vision may need to be able to clearly find a path and move around in this area. Overall, individuals should have access to natural produce, ingredients, herbs, etc no matter what their income levels are. More than 97% of Americans are unhealthy because they either don’t understand the importance of healthy foods or have the funds for them. Although income can be a large result of the issue, there are still so many people in this world who are hungry, undernourished, malnourished, or even starving. Access to foods that grow naturally within this Earth should not be hard to receive or cause financial strain. Nobody should go to sleep hungry each night because they can’t afford something that is naturally provided but marked up extremely high in supermarkets and restaurants.

HISTORIOGRAPHY

2.1

introduction

Farming has been around since the beginning of time all over the world. Growing crops and maintaining livestock was how people used to function and survived, knowing that they had a reliable and consistent source of food. It wasn’t until 1846 when people were evolving their farming techniques and understanding how to streamline their practice.1 Before 1846, people were scavenging for whatever was edible in forests and woods, until someone someday thought it would be a better idea to control the growth of these plant foods and be put into cultivation.2 In Red Wing, Minnesota, the famous farmer John Deere began discovering ways to cut the time he spent with agriculture in half, allowing for more time to produce more crops.3 Even in the 1920’s, farming didn’t have the help from machinery that we see today. A job that can be done with a single fast-paced machine today, needed the help from six horses and muscle power from the men as well.4 One of the beginning models of tractors in the early 20th century was almost seen as revolutionary.

It had one gear forward and one gear reverse, and the heavier the load the slower the motor would run...with a tractor we could plow as much as fifteen acres in a day, but with horses we could only plow about an acre per horse [per day],

said a member of the Hinrich family, a known agriculture-focused family.5 Even today in the 21st century, there are still farming machinery advancements

that help with production of the land. Although there are still acres and acres of land that are fully dedicated to a natural farming lifestyle, there have been more progressions towards incorporating farming and nature into urban settings. Urban soil is defined as a soil material having a non-agricultural, manmade surface layer more than 50 cm thick, that has been produced by mixing, filling, or by contamination of land surfaces in urban and suburban areas.6 When discussing urban landscapes rather than for the use of vegetation and production of food plants, there are many similar features in what the soil has. Modified soil structure leading to compaction, vertical and spatial variability, and interrupted nutrient cycling and a modified soil organism population and activity are all features that are present in urban landscapes, but also when being used in farmto-table restaurants.7 It wasn’t until the mid 1990’s when food and urban landscaping came together and made an impact in society. The United Nations Development Programme (UNDP) calculated that 800 million people were engaged in urban food production, and about 25% of those people were using this process for commercial use. The UNDP defines urban agriculture as “activity that produces, processes and markets food and other products on land and water in urban and peri-urban

2.2

applying intensive production methods.â&#x20AC;? People who are in an urban setting are typically either very poor, or they are wealthy. Although they live in the same place, they cannot afford the same healthy foods, and some may not even be able to afford food at all. Urban agriculture is a way for people from all economic classes to enjoy the same products all in the same way. requirements Typically with farm-to-table restaurants, there is a large emphasis on a sustainable building. Since the food is sourced locally and naturally, designers will promote that through an architectural space with large windows, natural materials such as reclaimed woods, modern water usage methods, and low-energy lighting.9 This features help build a sustainable foundation for a building and now in

a modern society, can generate more customers. Although there are farmto-table restaurants in suburban areas mainly, urban-centered restaurants that focus on local ingredients are becoming in higher demand. Since there isnâ&#x20AC;&#x2122;t much land surrounding these restaurants, utilizing whatever natural light they have and height for green walls is extremely important. height for green walls is extremely important. materials Materials that are biodegradable, from renewable sources, reclaimed, or repurposed are ideal for a space that is focused on a sustainable topic. Wood (traditional, reclaimed, FSC), cork, bamboo, linoleum, rubber, natural stone, tile made from pre-/post- recycled content, concrete, etc. These are all examples of just the many different

options for a sustainable floor.10 There are are endless of possibilities when it comes to sustainable materiality. Even paints and wallcoverings have sustainable variations, so it wonâ&#x20AC;&#x2122;t be difficult to find something to fit the needs of the facility. lighting With most farm-to-table restaurants, there is a strong emphasis on natural lighting because many people believe that itâ&#x20AC;&#x2122;s sustainable. There is such thing as too much natural sunlight, so with a large quantity of smaller windows (rather than large floor to ceiling windows the whole length of the wall) there will be the right amount of daylight to come into the space at all different angles and times throughout the day. Usually farm-to-table restaurants rely on the natural daylight during the day,

which is what this project will focus on. Artificial lighting, on the other hand, is used scarcely throughout the day. For a more intimate feeling when at the restaurant, there is accent lighting and limited artificial lighting fixtures throughout the space. The building will rely more on natural daylight than artificial lighting.

precedents The farm-to-table movement began in the early 2000s, with restaurants based in California. Restaurants like Chez Panisse, The Herbfarm, and Bon Appetit Management Company began the social movement and notion of where the food that people eat comes from local areas.11 More and more people are trying to understand the food that they put into their bodies, and understand the benefits of healthy eating. There are still people

out there that don’t have a clue as to what is healthy and what is not. Mainly healthy lifestyles were from wealthy individuals, because they were able to produce their own food and weren’t drawn into cities like the lower class individuals. Now that there is an epidemic in the world where people are going hungry, the need for farm-to-table restaurants will be increasing. culture Farm-to-table is seen as being a movement branching off from the “treehugging elitists” and focusing towards millennials hugging elitists” and focusing towards millennials who are interested in where their food comes from.12 The sustainable way of eating affects the design because there is a huge focus on natural benefits on both the food and the production.

demographics Like mentioned before, this project type typically focuses on an upper class group who have the privilege of eating healthy. Since this style of nourishment is expensive due to the higher cost of production and meeting a certain standard, rather than typical produce that is shipped to restaurants.13 More than 92% of farmers are non-hispanic individuals, and they have evolved the idea of bringing locally grown produce into a restaurant.14 California has the highest total farm sales, reaching $42.6 19

billion, so it’s no wonder why the beginning of this movement started with the west coast.15 With the emphasis on a “farm,” these restaurants began as being a suburban-focused eatery, but with the high amount of demand/need for farm-to-table restaurants booming, introducing them into an urban setting was crucial.

socioeconomic The socioeconomic conditions are currently focused on upper-middle to upper class people because of the high production cost and sustainable growth factors.15 With that in mind, it’s easy to forget about the lower class individuals who don’t have the access to farms, money, or healthy foods. Focusing on providing healthy and sustainable foods to lower class individuals will determine how the aesthetic and overall design of the space will function. site conditions Since incorporating locally produced ingredients and foods into an urban area is counterintuitive, focusing on aeroponic and hydroponic systems can really benefit the business and the customers. There would be no soil to tend to, for the most part, and there would be access to certain produce all year round. This proposal will hopefully influence other restaurants and businesses to gain a selfsufficient system that can lower the cost of healthy eating.

2.3

CASE STUDIES

3.1

the goatâ&#x20AC;&#x2122;s beard location:

103 N. Wayne Ave Wayne, Pennsylvania 19087

size:

Main level ~3,000 sq.ft. Basement level ~2,500 sq.ft.

architect & designers: SGR - Stewart G. Rosenberg - 2016

3.2

budget This building is dedicated towards a higher class demographic, and the design is middle to high construction budget. The use of natural materials can sometimes increase the price of a space, but the minimal fixtures and detailing can be seen as high-end without having to be priced at that. Also, the ownerâ&#x20AC;&#x2122;s wife was in charge of the decorating so there was an opportunity to save money and make it more comfortable for the guests. justification This project was important to study because it gives a sense of what most farm-to-table restaurants are like. This restaurant was targeted towards a higher class demographic in a busy area with retail shops and other businesses

surrounding it. Although the location wasnâ&#x20AC;&#x2122;t in Center City, Philadelphia, it was still a high traffic area that people are easily able to access due to the main route off of the Schuylkill Expressway. Easily accessible transportation and a demographic that is used to dining in this way was important to study because the project proposal is located underneath a higher class penthouse/loft space. Studying the higher class individuals and understanding why they are associated with this area will still give them a purpose to eat and shop at this farm-totable restaurant and market alongside lower economic class families. owner/client/users This restaurant is privately owned by Steven DeLong, but Sean Coyle has a large

impact as well with the facility. The typical demographic of this restaurant is mainly white, 35-60 year old, middle to upper class individuals and families living in Wayne, Pennsylvania.

3.3

site & context The building is in a suburban area with retail shops and other restaurants surrounding it. The individuals and households in this area are more on the upper-middle to upper economic class, and mainly more mature white families. The facade of the building is made up mainly glass and faces the west, so the sunlight coming in isnâ&#x20AC;&#x2122;t too direct which is great for HVAC purposes and vision issues in the space. The interior is still very bright on the inside because there are not many larger buildings on the surrounding areas to block any sunlight.

3.4

design concepts style The overall concept for the design of this restaurant was to embody the natural foods that they are serving through the materiality throughout the space. Having a focus on natural woods, minimal artificial lighting, and giving an intimate dining experience, this restaurant focuses on the sustainability and the locally sourced products that make it unique from other facilities.

floorplan Although there are two floors, only one (the top) floor is accessible to the public who are looking to dine. On the main floor, the public space is the dining and bar area that is adjacent to the entrance, while the more private spaces like the kitchen are pushed more towards the back. The bottom floor that is not accessible to the public is for administration only, and holds offices and general food storage. circulation & wayfinding Since the space was at a smaller scale compared to other restaurants, there wasnâ&#x20AC;&#x2122;t much wayfinding needed to know where someone is supposed to go. There were standard exit signs that were placed throughout the space, but it was very self explanatory to find the restrooms and separate dining areas. The minimal wayfinding works in a space that is this size, but definitely not for a space that is larger.

environmental systems There is a central HVAC system that is incorporated into space to provide the cool air. This system is comfortable for the guests because they will be coming in to the facility directly from the outside where it may be hot or humid. The HVAC system that is used works harder because there is a large glass facade that brings in natural daylight and may overheat the space. sustainability For The Goatâ&#x20AC;&#x2122;s Beard, there was not much sustainability through the architecture because it is a small-scale facility. Their most important sustainable aspect of their farm-to-table restaurant is that the food they serve comes from local farms. Focusing on this locality ensures that customers and guests know where their food is sourced and can get a full understanding of what goes into their body. The Goatâ&#x20AC;&#x2122;s Beard did in fact have a lot of natural daylight despite having buildings on the south, east, and north elevations. This daylight brightened up the entire dining space at mid day and no additional artificial lighting was needed. Natural materials were also used throughout the design especially reclaimed woods. There were not full floor to ceiling walls in the spaces that were public, that way there was more light integration and created a more open space. Walls were about six feet high and topped with distressed static windows that people could see through.

self service

site map

waited service

employees

circulation diagram

adjacency chart

solid vs. void diagram solid

void

public vs. private diagram public

semi-private

private

3.5

interior design materials & finishes The materials at The Goatâ&#x20AC;&#x2122;s Beard were very minimal and natural. Reclaimed wood feature walls and accents, wooden bench seating and chairs, wooden tables, and metal detailing in the chairs were the main materials that were used throughout the restaurant. These materials are successful for this restaurant because they represent the natural and organic theme that goes into the food that is served.

f,f,&e Besides the general seating for the public, there was also a bar that provided seating for about 10 people comfortably. This is where there was a lot of design features including a built-in to display the drink selections, televisions, and decor. The lighting fixtures in this area were the same as the public dining spaces, which was a metal pendant with an exposed bulb. The fixtures around the space were similar to an industrial aesthetic, where there are heavy doses of hard materials such as wood and metal. color The interior color scheme was very warm and comforting, even though the materials are hard. Browns and oranges make the space more intimate, instead of something that is fast-paced. Even the support spaces used warmer lighting to make it more relaxing and comfortable to work in.

lighting With the entrance facade being mainly glass, there is a lot of natural daylight that comes into the dining areas. There was additional artificial lighting fixtures that helped with generating an ambience towards the furthest part of the dining area, but they were dim and warmer tones. The support spaces on the other hand were downstairs, so natural light was not an option for any basement level rooms. art & accessories Typically for industrial aesthetics, there is minimal art and accessories because the architecture itself is supposed to be the beauty and focus. With this restaurant, there was a small decorative floral arrangement on each table in the public dining space. There was also a long, narrow mirror behind the bench seating that made the space look more open. On the bar side however, there was a bit more detailing. A guest could see the large goat statue that sits on top of a smaller room, there was accent walls that had vintage/antique farming tools and equipment that was hung, and there was again the floral arrangements on each table.

3.6

post occupancy survey Taking the perspective as a guest in this restaurant, there were a few design elements that could be seen as both beneficial and detrimental. The location is great for someone who is looking to go shopping at the nearby retail stores, and there is a lot of places that are in walking distance. There is also a space where people can eat outdoors and embrace the casual experience that other individuals are having, especially if the guest enjoys people-watching. Since it is a smaller space that uses dark materials, allowing guests to be able to see outside is important so they do not feel cramped. The entrance facade of windows allows guests to look outside and see their environment and possibly find places to visit after their meal. The community that the restaurant is located in has a higher economic class group of guests than not, which showcases the different types of people who will be enjoying a meal from the facility. To some, this is a casual space where they can come to eat after the gym, but to others this can be seen as a special place to truly enjoy. On the other hand, since this restaurant is surrounded by other retail shops and facilities, it could distract the guests and make them not pay attention to their meal or personal company. This place is definitely for someone who takes their food seriously and wants the best quality. The Goatâ&#x20AC;&#x2122;s Beard holds their locally sourced foods to a high standard and wants to express that.

evaluation

Personally, The Goatâ&#x20AC;&#x2122;s Beard is a traditional take on a modern way of eating. I believe that over time, more sustainability can be introduced to the facility to fully accommodate the beliefs of farm-to-table restaurants. I also enjoy the fact that the extra art work and accessories is kept at a minimum, because I believe this allows the guests to fully focus on the food rather than other distractions. The warmer hues of the restaurant also spark hunger, so this will make people want to eat and enjoy their meal without feeling out of place. There was an issue with acoustics though. It was a smaller scale restaurant, but the acoustics made the space seem like it was a much larger and busier place to dine. Since this is a casual dining experience, having a louder environment may make guests feel comfortable rather than quietly dining in an intimate restaurant. Also, although the material selections are aesthetically pleasing and are executed properly, I believe that switching up materiality in different spaces can make the restaurant seem more dynamic and energetic.

3.7

3.8

harley dawn diner location:

1402 East Black Horse Pike Hammonton, NJ 08037

size:

5,000 sq. ft

architect & designers: Design Build Bannett Group

3.9

budget This building is dedicated towards any socioeconomic demographic since itâ&#x20AC;&#x2122;s a diner in the suburbs. Anybody can feel comfortable in the atmosphere. Since there was a complete shift into the lifestyle of sustainability for this building, there was a higher budget to make that all happen. Solar panels were introduced, geothermal systems, natural materiality, and locally produced foods definitely increase the budget for a building, but it still has the comfortable feeling that diners are known for, such as larger portions, being on a name basis with the employees, and the typical layout that doesnâ&#x20AC;&#x2122;t overwhelm individuals, so any type of person can come and enjoy the facility. justification This project was important to study The reason why this building was chosen was because it takes farm-to-table and evolves

it into something more powerful with the intense incorporation of sustainability. The purpose for farm-to-table restaurants began as a way for people to eat and know where their food is sourced, but this method and movement of eating became a more sustainable way to introduce individuals to the food around them. Taking the extra step to be a sustainable restaurant makes the quality of the food and service that much better, because they are representing a movement as a whole. owner/client/users David and April Dawn are the owners of the Harley Dawn Diner. SInce itâ&#x20AC;&#x2122;s the halfway point between Philadelphia and the Jersey shore points, there are two different types of demographics. 1. The main, year-round locals who go to this facility are more on the lower-middle, middle, and upper-middle economic

classes. Theyâ&#x20AC;&#x2122;re very diverse, since the neighborhoods surrounding the diner range between white, black, and hispanic residents.

2. The seasonal visitors were more white and upper-middle to upper class and residents of metro-Philadelphia. Theyâ&#x20AC;&#x2122;re the main visitors of the restaurant because they pass the facility to go towards the south Jersey beaches.

site & context The location of this building is in the Pinelands of New Jersey. Although there are not many other buildings surrounding it, such as in Atlantic City or in the heart of Hammonton, the suburban location of this building is very important. The properties owned on the Pinelands take a great pride in conserving and protecting the precious land that itâ&#x20AC;&#x2122;s on. This building was built long before a committee for the

3.10

3.11

Pinelands was produced, so standard zoning issues and codes were accepted. Now that the owners wanted to revamp the space with the introduction of sustainability, they had to seek extra approval from the Pinelands committee to meet separate zoning obligations. Sewage, seating, and electricity among other features were checked by the committee to make sure that they were meeting a certain standard to protect the Pinelands that the land is on.

design concepts style With a simple design layout, the design focuses on the concept of natural growth. The concept behind the architecture was the emulate the process of their food, how it is sustainable and locally produced. Focusing from the ground up and ways to improve the use of their building was extremely important. floorplan The floor plan is a very simple design with all seating towards the right once a guest enters and being separated into two types of dining experiences: the bar area and multi-party dining. The layout coordinates with the shape of the kitchen which is actually hidden from the guests.

circulation & wayfinding The small scale of the building and the large floor to ceiling windows around three of the four exterior walls really allow for minimal wayfinding in the space. While a guest is walking into the building from the parking lot, they can already see the possible seating options and the entrance - so itâ&#x20AC;&#x2122;s easily understandable for someone who has never visited before. Once inside the space, there is an open scheme that allows guests to see everything from their seats. Besides exit doors and rest room labels, there was not much wayfinding. Due to the open floor 37

plan and the general layout, rooms and exits were visible from all angles of the restaurant for both guest and employees. Circulation was also very minimal for guests because there is only one way to go from the entrance to their seats.

environmental systems There is an implemented geothermal heating and cooling system that is incorporated into the building. The cool air that guests experience actually comes from the ground right outside of the building. sustainability Sustainability was such a large part of this building, and this key factor really shaped the way the building functioned. With the focus on locally produced/ handmade products, the sustainability in this building represents things like locally sourced electricity and natural materials. Solar panels are placed right outside of the building, right next to the beginnings of their kitchen garden. There is also a geothermal heating and cooling system that generates the temperature from the soil outside into the air inside of the building. The use of sustainable materials such as wood, metal, and concrete allow the guests to get the full experience of sustainability and how it is important for the building.

self service

site map

employees

circulation diagram

solid vs. void diagram solid

waited service

void

public vs. private diagram public

semi-private

private

3.12

interior design materials & finishes The use of concrete, wood, and metal was incorporated highly in the design of the restaurant. Although this emulates the idea of sustainability, this made it difficult to diffuse the acoustics in the space, making it difficult to hear conversations and always being drawn to the noise of chairs scraping across the floor. f,f,&e The benches that are around the perimeter of the seating area are actually custom made features that are unique to this restaurant. They are wood and have minimal fabric on them to reduce the look of wearing and tearing. They also have lower backs to give the appearance of a more social and open concept, but there is a glass divider between each both that allows for a sense of privacy. Other than the custom benches, the seating options are very similar to each other throughout the facility with metal and wood detailing.

color The interior color scheme had cool blue tones that made it unique compared to other sustainable facilities. There is a lot of natural daylight that enters into the space which also reflects off of the concrete flooring, allowing for the more blueish hues. There is also an emphasis on white counters that glow with the natural sunlight as well.

lighting The lighting was primarily from the natural daylight that enters through the floor to ceiling windows that are on three of the four exterior walls. Besides that, the interior lighting was scarce. Each table had their own individual pendant lighting fixture, besides that it was recessed lighting elements that lit up the main dining area and the employee spaces.

3.13 40

post occupancy survey For most neighborhoods, going to a diner is close by and serves comfort foods. The Harley Dawn Diner serves healthy alternatives and locally produced foods, which can be seen as an improvement to diner cuisines, or it can be something that older generations donâ&#x20AC;&#x2122;t find to be relatable. The location of this diner, although the center point between Philadelphia and the shore points, is quite far away from nearby neighborhoods. There is also no clear wayfinding system for the restrooms location, which although it may be distracting to the eye in an open floor plan layout, itâ&#x20AC;&#x2122;s difficult for users to discreetly go to the restroom because they have to ask a staff member. Even with being known as a green and sustainable diner, the curtain walls around the south, east, and north sides of the building allow too much light into the space. The sunlight may be distracting to the guests who are dining, or it may make the space too hot for guests who are sitting right next to the glass.

evaluation

The overall sustainable design and thought process that went into creating the newly renovated Harley Dawn Diner was curated in a way that benefit more than just the environment, but the building, the employees, the guests, and to preserving the Pinelands surrounding the restaurant. The downfalls within the Harley Dawn Diner are the acoustical complications due to the quantity of hard surfaces such as metal on concrete, wood on metal, etc. Acoustics in a diner are very important because each individual should be able to hear what their party is saying comfortably, and on top of that, not hearing surrounding conversations. This particular diner however promoted the act of mingling and sociability between guests, so depending on the type of clientele that dines with Harley Dawn, the acoustics may be a great way to connect with other locals or they are an issue with talking with groups that come together.

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3.15

authoral location: Federal District Brasilia, Brazil

size:

2,800 sq.ft

architect & designers:

Daniel Mangabeira, Henrique Coutinho, and Matheus Seco

3.16

budget The project was a lower budget because it focused on the locality and the urban environment that surrounded the restaurant. Bringing in designs from local artists, purchasing low priced materials that were usually in the streets of Brazil, and focusing on the site in a new way, this building was about cutting unnecessary expenses so that guests can pay the utmost attention to their food and the culture.

justification Since the Authoral Restaurant is based upon the idea of interconnectedness, community, and locality, the way that the building functions is different compared to chain restaurants. The architects and designers of this project focus on sustainability in a way that promotes the

urban environment and what it has to offer. The intentions behind the restaurant is not to become a mainstream, fast-paced dining experience; itâ&#x20AC;&#x2122;s more about understanding the city that is surrounding the individuals and keeping close to their roots of Brazil. That is extremely important when designing the production of farm-to-table restaurants because their emphasis is on the locality and surroundings.

owner/client/user The users of the building vary widely. Although the building is set in a busy city where the residents are wealthy, itâ&#x20AC;&#x2122;s a highly interesting area for tourists of all socioeconomic classes. The clients are mainly residents from the city due to the unique site.

site and context The building sits between two buildings, where the front of the restaurant faces a commercial area while the back faces a residential neighborhood. This is another reason why there is such a strong emphasis on connecting individuals of the city, because the commercial and residential areas divided just by a short strip of restaurants and shopping spaces yet they have no way to interact with one another. Being located in the Brasilia, the capital of Brazil, this smaller scale restaurant still gets plenty of recognition.

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design concepts style While concentrating on the connectedness of the urban environment, the building has features that are produced from local artists, businesses, and materials. Both the exterior and interior designs are associated with each other in a way that make guests interested as a whole.

The individual unisex restroom on the first floor is placed to separate two dining spaces, one closer towards the commercial facade and the other towards the neighborhood. The route of egress is very direct in that the entrance and the exit are in a single clear path.

circulation & wayfinding With the orthogonal formation of the small restaurant, there is clear wayfinding for both exits and restrooms.

sustainability Authoral Restaurant meets sustainable needs in a unique way for farm-to-table restaurants. Natural ventilation that penetrates into the space, preexisting materials being reused instead of removed, and the locally produced ingredients that are used throughout the meals, this restaurant focused on their urban locations needs and how they differ from the typical suburban demands.

floorplan The size of the building doesnâ&#x20AC;&#x2122;t allow for much of a complex layout within, so a clean, orthogonal formation of important elements is enforced. This organization also allows for more occupancy at a single time, which in turn works for the business financially. Since the overall concept within the design of the restaurant embodies the notion of community, there is minimal private dining opportunities and spaces. Besides the kitchen being located in the basement, the main restrooms are located on the upper level along with an upper level dedicated to more private dining. The facade is also designed to look like a fence, where guests can look into the space from both the front and back areas. This allows for the connection between restaurant to city and also restaurant to neighborhood.

environmental systems There is a central HVAC system in this space but is not used often due to the hot climate and open facades. If it does happen to rain in Brazil, there is such a large overhang that covers the entrance that the rain will not reach the interior of the restaurant. In one dining section of the restaurant, there are three large skylights that provide direct natural light to the patrons eating below. During the wet months however, there is an operable window treatment system that will shade the area below.

site map

circulation diagram self service employees

natural ventilation and daylight ventilation

daylight

public vs. private diagram public

semi-private

private

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interior design materials & finishes All of the walls were built using an exposed ceramic brick, which then were painted on top of by local street artists who wanted to give a piece of community artwork into this space. In addition, all floors and ceilings are made with exposed concrete. The consistency of materials between the two levels allow for a connection between public and private spaces without being fully exposed to one another. There is also an addition “second-skin” of a wire mesh that resembles a fence from a yard that encases smaller garden areas and is also used as a suspended ceiling element that encloses the buildings installations.

f,f,&e Besides the basic kitchen equipment that is required for restaurants, there is also a dumbwaiter between the two dining levels for food. The downside of this is that it doesn’t reach into the kitchen space, so when waiters are providing food they still have to walk into the basement kitchen to receive meals. There is also multiple speaker systems that are placed in the restaurant that, instead of being hidden, are actually lowered to be closer towards the guests. There is also individual box planters that are attached to the mesh screen wall adjacent to the staircase. This allows for vertical growing opportunities for basic herbs and ingredients that the restaurant later on incorporates into meals for guests.

color Looking at the exterior faces, the overall color has a cool hue that can seem inappropriate for a dining experience. Once guests are inside, then the warmer hues are more noticeable and comforting. With the medium woods, exposed bricks, and colorful artwork, the spaces becomes more intimate and soothing for the hectic urban environment. lighting Lighting is consistent throughout the design, for it’s mainly industrial and clean pendant lights and minimal spot track lighting above important built in features. The bulbs are exposed in the pendant system, allowing for a brighter atmosphere without requiring additional lighting opportunities.

art & accessories The art within the restaurant is very eyecatching because they are large scale paintings that are created by local artists that take up a two-story high space. To make the guests focus on that artwork, there is very minimal artwork and accessories that are placed throughout the space. This aspect of artwork heightens the notion of “locality” and “community” to all guests whether they are from the area or not.

evaluation Overall the Authoral Restaurant in Brazil is a unique farm-to-table restaurant in that it focuses on more than just local foods. The building as a whole brings in so much culture in a way that guests wonâ&#x20AC;&#x2122;t always expect, for example the artwork that is made from local artists allow the users to connect with more than just food but the artists as well. Tourists and individuals of the surrounding community can get a glimpse and almost a short synopsis of what the culture in Brazil is like and what these owners want to promote within their society. On the other hand, since itâ&#x20AC;&#x2122;s such a small scale, there are many people who are not able to witness the community based restaurant.

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3.22

lemongrass location: Kota Bogor, Indonesia

size:

4,300 sq. ft

architect & designers: Einstein and Associates Leo Einstein Franciscus

3.23

budget The budget for this restaurant was very high because it was made to resemble a paradise. Although there are found materials and items, the overall design required a high budget for the landscape design, unique furniture, and eclectic designs. justification Lemongrass is a restaurant that aids in sustainability through the use of natural energy and in another unique way. Aiming its focus towards the Bogor Botanical Garden, the oldest and largest botanical garden in the world, this restaurant has inspirations of local and tropical greenery as well as the community surrounding the location.1 The design of the restaurant is very diverse compared to typical farm-to-table restaurants in

that there are more colors and patterns that are incorporated into the space. This way of design actually complements the colorful food selection that Indonesia is all about. Lemongrass is also not considered a farm-to-table restaurant, but many of the food there is prepared in house rather than relying on shipments (for example, like in the U.S. there are companies that deliver basic products in a high quantity that are then used to prepare meals) due to their culture. The space also thrives on being considered comfortable and a relaxing space, which is something that is very important to be incorporated in the project proposal in Philadelphia. owner/client/user Due to the higher priced menu and being located so close to the countryâ&#x20AC;&#x2122;s capital,

the users are either high-paying tourists or locals who want to splurge on a meal with a tropical vibe and relaxing space. There are many tourists and travelers who are coming from China, India, and Thailand who enjoy the atmosphere that this space represents, but again it is to resemble a luxury vacation spot. site and context With being in the same city as the world’s largest and oldest botanical garden and only 60km away from the country’s capital, Jakarta, the building is bound to be a gathering space for many tourists who want to go outside of the typical itinerary.2 The climate of this area is usually at 70-80 degrees fahrenheit all year round, but there are times of major rainfall that happens between December and March. In this case, the outdoor

3.24

seating areas aren’t used as often and the interior spaces are used.

sustainability Although the entire restaurant isn’t sustainable, there are definitely many factors that improve the environment and quality of the building. Due to the location of the building, natural ventilation is a major sustainable feature that can improve the building. Nature that is incorporated throughout the entirety of the building also helps guests have more access to fresh air while still being aesthetically pleasing. A majority of the building is designed with natural wood, as flooring, partitions, and ceiling elements too. Since this style of design was the main concept, these features were definitely thought about heavily prior to the actual construction process.

design concepts style The overall concept of the restaurant was based off of the Dutch colonial era translation of Bogor, which is “Buitenzorg” and means “without a care.” This translation was to make people not care about outside influences or issues, just to focus on the tranquility of the restaurant and relaxing. Both the interior and exterior of the building are integrated within one another, due to the mass incorporation of plants and natural ventilation. With a lot of the design being centered on comfort, there are materials such as wood, stone, and tile mosaics.

floorplan Within the two story restaurant, there are many opportunities for different dining experiences throughout. The second floor focuses more on private dining, where there is less complexity between materials and the layout allows for conversations between partners, along with a large bench seating option that is used for either large parties or multiple smaller groups that can interact with each other. The first floor however has both intimate and loud dining experiences. This includes multiple bar areas with indoor and outdoor seating. The seating in these areas are not directly facing people in other parties, rather they are lined up and angled allowing for conversations to spark between different individuals. There is also strictly outdoor seating that is surrounded by the tropical-

inspired landscapes and narrow pools that guests can dip their feet into. There are seating options that include rocking chairs, poufs, and peacock seating. There is no exact hierarchy between spaces because each dining area is completely different from the next. The amount of comfort and relaxation all depends on the guest’s preference of dining area.

circulation & wayfinding To enter the building is unique because even though the building is narrow, the guests must walk on a pathway between the building and a plant-filled partition to enter at the middle of the building, where they can access the outdoor seating options at the back and the indoor/upstairs seating throughout. This entrance also leads guests to the dessert counter in case they just want to purchase something from that section and then leave. Throughout the design however, there is little to no wayfinding for things like the staircase, restrooms, and entrance.

environmental systems There is no central HVAC system, rather there is natural ventilation and ceiling fans that are placed heavily throughout. There are many open spaces in the restaurant that allows natural airflow to come into the building in many different directions. This way of ventilation is acceptable due to the geographic location of the restaurant and the overall image this building is trying to portray - a tropical hang out spot.

private

public

3.25

interior design materials & finishes Wood is a major material that is expressed in many different way throughout the building. Being used as a flooring surface, partition, and ceiling elements allows for a tranquil feeling throughout, but the different stains and layouts of the wood create an eclectic design that keeps the space interesting. Mosaic tiles are placed on the floor to create a separation without adding a partition, and also used in the small pools in the outdoor eating area. Some of the wood is actually made with recyclable materials as well. There are also mosaics used as artwork on the walls. With most health restaurants, the incorporation of metal chairs is something that each culture has showcased. This restaurant has the metal chairs, but scarcely and even pairs them with crochet chairs that look completely different to add variety and complexity. Stone is also incorporated as a design element and as a flooring option. f,f,&e With each separate dining area, there are different seating options including rocking chairs, metal chairs, poufs, miniature pedestal seating, benches, and peacock chairs. These are mix and matched with each other throughout the restaurant to add an eclectic design. Each seating area also has a ceiling fan directly above, due to the natural ventilation and lack of an HVAC system.

color There are bursts of color throughout the design, especially blues, red, yellows and greens. The color relates to the bright color foods that are served with the Indonesian cuisines within the restaurant. To keep the colors from becoming too overwhelming, the spaces with an increased amount of wood allow for the additional primary colors to be displayed minimally.

lighting Lighting options are very minimal but continuous through the design. Recessed lighting is used in almost all of the restaurant except for bar areas and certain seating areas where pendants are in place. When the lights arenâ&#x20AC;&#x2122;t turned on itâ&#x20AC;&#x2122;s during the day where natural light can penetrate into the building without even a glass partition in the way. art & accessories There are many decorative elements throughout the restaurant besides the mismatched seating options. On each table there is an arrangement of multiple candles, a succulent, and utensils such as plates and napkins. When displaying the Lemongrass logo, there are marquee signs that illuminate at night to show the name. Multiple areas are lined with lanterns of all sizes with either imitation lights or candles, especially in outdoor areas. There is also a lot of large vases and pots with cultural patterns that are placed on the ground.

evaluation Lemongrass restaurant in Indonesia has a great design that differs from the standard farm-to-table aesthetic while still connecting to itâ&#x20AC;&#x2122;s roots of Bogor. Although it is not a completely sustainable design, there definitely are aspects that can contribute to improving the environment. The concept of connecting the design elements with the food that is served and also the environment at the Bogor Botanical Garden nearby help generate a sense of community and locality that is important to restaurant design. There is always a line waiting to enter the space because so many people want to experience the restaurant, but the ones inside are in such a state of tranquility and calmness that they donâ&#x20AC;&#x2122;t want to leave in a timely manner.

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3.27

QUALITATIVE & TECHNICAL CRITERIA

4.1 65

An important part of the restaurant industry is making guests comfortable with how they see, feel, hear, etc so that they will want to come back again. Although the goals of many types of buildings is to allow the user to move or function freely with ease, it’s especially important with restaurants because this is where people gather for a comfortable experience, and it’s important with markets as well so users won’t feel negatively when doing something they have to do.

interior considerations Within the entire project, there are separate spaces for restaurant dining, kitchen area, market/shop, and volunteering spaces that require different interior design considerations. In a large scale dining area, there are many different visual and seating features that can catch a guests eye for both great and bad reasons. Since there won’t be much level changes throughout, the space is stable and doesn’t require additional handrails or support systems except for at the staircase and mezzanine features. Seating is one of the main interior design elements that require a lot of consideration for this restaurant. Materials such as woods, metals, and upholstered options are used for seating options in farm-to-table restaurants because they give off the idea of a natural and organic design all while being (mostly) easy to clean. To reduce the glare on restaurant tables requires a

combination of having a different light or light source and the finish of the table top. For higher end dining, marble and natural stones are used, meanwhile at lower end dining locations laminate and different wood veneers are used. Natural stones and woods are more susceptible to glares depending on their finish. Meanwhile, in the kitchen the most used materials is stainless steel for equipment, table tops, etc. Again, depending on the light source this is susceptible to generate sharp glares. Stainless steel can also be replaced with other metal types, because although stainless steel is ideal, the price can make a budget increase without a large difference between materials. Equipment needed in the kitchen are dishwashers, refrigerators, freezers, stoves and ovens, exhaust fans, food prep tables, sinks, etc. Due to the location of the building being in Philadelphia, materials that can be used in any climate type are important since the city meets all four seasons throughout the year. The market space requires similar materials as the kitchen and dining area, especially if they are connected in an open space to allow for continuity. On the other hand, seating won’t be used in this section, rather many display counters will be in place. In addition to those materials, glass is also used plenty as a sneeze guard or to showcase certain elements. Replacing glass with plastic will lower the overall budget, but may be more susceptible to scratches and may appear dirty. Within the volunteer

4.2 4.3

spaces, which is more of a hidden office space where paperwork will be filled out before going into the dining area, materials that aim to promote productivity and optimism will be used. Materials such as colorful paint palettes, woods, carpeted flooring, etc. will be used. This office space is going to be the least used space out of the four major sections because a lot of the work that will be done throughout the day is in the market and restaurant. ergonomics For the restaurant, allowing guests to have enough room to get into and out of booths while also having enough space to dine is very important. Another seating option is a chair, which individuals have the ability to move around according to their needs and comfort level. Seating in

relation to high top tables or bar tables differs from standard table heights because guests are moving up towards a seat rather than going down. Within the kitchen, staff must be able to comfortably reach items from shelves above, cabinets below, and have space around to move without being in a situation where an accident can happen. Making sure that things above and below are easily accessible is important when designing a restaurant kitchen because it will improve the speed and quality of work that goes into preparing the food, while also making as little of a mess or hazard as possible. Within the market, people must be able to comfortably reach for higher placed products without having to ask for assistance or maneuvering ways to reach the top shelf. Displays should be low enough where individuals

4.4 4.5

can see the showcased products (i.e. freestanding produce counters) but still high enough where they will not trip or bump into something dangerous.

lighting Many different restaurants require various types of lighting opportunities, and they typically relate back to the food that is being served. At high class Italian restaurants, there may be minimal accessible natural daylight because the interior needs to be darker and intimate. This design relates back to the heavy meals that will be served. Whereas a fresh, farm-to-table restaurant has more opportunities for natural daylight because of itâ&#x20AC;&#x2122;s strong emphasis on sustainability and airy meals. Focused lighting is important for different dining areas because it makes a table and chairs

4.6

more intimate and personal in a large, open room of different parties. Where mingling and social settings are necessary, there will be less focal lights and more ambient lighting opportunities. This will connect the individuals together since their tables wonâ&#x20AC;&#x2122;t be individually lit up, rather the entire space will be. sustainability LEED and WELL Certification is extremely relevant to this type of project. Materials such as natural woods, prefabricated woods, and exposed construction materials (brick and concrete) are used very often in farm-to-table restaurants. This is a common design style that many sustainable dining facilities incorporate into their business because it merges the idea of natural foods and natural materials together. Both outdoor and

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4.8 69

4.9

4.10 70

indoor gardens, depending on the site, are incorporated with this type of facility because it allows for an even more local and fresh source of food instead of relying on deliveries. This element can also improve overall air quality in an indoor environment. Geothermal heating and cooling systems can also be provided, giving guests and staff comfortable room temperature straight from the soil outside. These are typically a part of suburban sites, for they have much more land surrounding that they can manipulate. Sustainable methods that can be used in both the restaurant and the market, in addition to the previously stated, are lighting features. Both natural light and sensored artificial lighting can be placed within the facility. Natural light can be used to there will be a lowered reliance on artificial lighting, and this can also be collected through solar panels that can generate the electricity throughout the building. Artificial light is almost always needed in some way or another, so using sensors that will turn on if someone enters the room and turn off when someone leaves can save energy for those who keep the lighting on for longer periods of time. acoustics Acoustics in a restaurant can vary widely depending on the type of dining experience that the owner wants to generate between guests. With a larger scale restaurant, there may be different areas that acoustics can vary. For more intimate seating options, elements that

with and not other tables conversations are important. This will allow guests to speak and communicate at a comfortable volume. For social settings, louder acoustics and music may be in the environment. This will allow guests to communicate with themselves and other groups of people. A community style of eating is becoming more of a trend in recent years, as people are interested in meeting others in different ways. The kitchen acoustics again can vary between different types of restaurants. For this particular project, having a noiser kitchen area may make guests feel comfortable and reassured that their food is being prepared in house instead of being prepared in other ways. Markets on the other hand, their acoustics should meet somewhere in the middle. Guests should be able to hear what the people who they came with are saying, should be able to hear nearby noises, but not be in a loud environment that wonâ&#x20AC;&#x2122;t allow them to think about what they are purchasing. For many people, especially lower income individuals, being at a grocery store is a time to concentrate on what the house needs and what they can afford. If this is a sociable setting, these people will not be able to give their full attention to the healthy meals and ingredients they should be buying. In addition to that, markets shouldnâ&#x20AC;&#x2122;t be quiet either. The noises in the background (i.e. fridges and freezers opening and closing, items hitting the counter tops when a guest changes their mind, carts rolling, etc.) can create a feeling of comfort to shoppers.

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4.12

visual controls One of the top complaints in most restaurants is that guests are not able to read the menu. This can be due to the small print or the lighting in the dining area that makes it difficult for people, especially older guests, to not be able to see what the options are. Allowing for ample light in dining areas are important so there is not immediate frustration within the guests. In the kitchen, employees and staff must be able to comfortably work in a fast-paced environment so they can assist their coworkers and more importantly, the people who are dining in the restaurant. If a kitchen space is too dark or dimly lit, then there can be complications with making recipes, understand the guests requests, or even become a hazardous work environment. Markers on the other hand, the visual cues should be placed over healthy produce displays. This will make guests come towards the highlighted elements and choose natural alternatives rather than less nutritional options.

wayfinding & storage Restrooms, stairs, and egress points are the three main wayfinding elements that should be on display for each guest to see with ease. In a restaurant, even moreso a restaurant with a bar area, locating a restroom without asking an employee is

important. If a guest has an allergic reaction, has had a lot of drinks, or any other reason, they should be able to quickly and easily locate a restroom. Signage can make going to a restaurant less stressful, especially towards the entrance. One of the important signs that guests should be able to locate easily is a “please wait to be seated” or “seat yourself” sign, or else guests will stand at the entrance clueless. Another important sign is noting where volunteers should meet. A major part of this design is having individuals come into the facility and participate in working with the restaurant and serving guests. For firsttime volunteers, they need to know where they will be located and meet so that they can be excited to help rather than being stressed over the large space. In the market, wayfinding for different grocery sections such as the deli, frozen foods, produce, etc. will help point guests in the right direction towards what they are looking for. security There are not many high security places within the restaurant and kitchen, but there needs to be some sort of security system in place in the market area. This is the area where tangible items have the chance to be stolen and misplaced. Exiting the market area, the registers, and the aisles of the market would be a main places for security.

TOPICAL EXPLORATIONS

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human centered design Many people have experienced the occasion of going out to a restaurant or to a market, but there are even more individuals who have had the experience of not being able to afford their meals or groceries. Talking to restaurant owners, lower income families who struggle every day for their food source, and companies who pride themselves in assisting these individuals will allow for a design opportunity that focuses on providing a unique and healthy dining experience for those in every socioeconomic stance. This project will revel in the notion of financial and nutritional equality in all individuals. In todayâ&#x20AC;&#x2122;s day and age, fast-food companies are promoting their unhealthy and inexpensive menu towards the individuals who are more likely to suffer from obesity - the poor, rural Americans, and African Americans.1 There is a way to change this reoccurring propaganda and promote the more nutritionally balanced meal in a way that every person can afford and obtain. When an individual who has a lower financial stance walks into a dining facility or market space that serves all-natural foods and ingredients, they are bound to feel out of place or even embarrassed because they arenâ&#x20AC;&#x2122;t familiar with the products or have the financial stability that will allow them to try healthier food options. This project proposal is a way to make guests have the same experiences and be just as equal to those who have a higher economic stance without breaking the bank. Creating an experience that can

be universally appreciated through the entire economic spectrum will allow guests to connect to the facility and become integrated with a diverse group of individuals and families. Materials that are sustainable, renewable, and reusable have a way to connect with, and be appreciated by, every demographic associated with the restaurant. Sorghum can be used to replace wood and lumber in a unique way, and can also add to LEED certifications.2 Natural stones are used often in restaurant design because they can make a space look much more luxurious without increasing the project budget too much. Marble would not be used throughout this project because of itâ&#x20AC;&#x2122;s price, lack of easy cleaning, and scratching. Metal and exposed concrete are two materials that are seen often in farm-to-table restaurants because they give the space a simple and minimal aesthetic.3 Reclaimed woods are the most used material in restaurants in recent trends because it can be used in many different ways. As table tops, seating, wall panels, shelves, display cases, and flooring, reclaimed woods can make a space seem rustic and have a distressed appearance.4 Lighting in restaurants can vary greatly depending on the experience that is trying to be expressed. Quiet and intimate areas are usually lit by dim, warmer lights, while the spaces that are associated with noise are located near daylighting and cool lighting options.5 Within this project, using lighting systems that highlight the colors of the food is important because the entire basis of the

5.2

restaurant is to promote the natural and colorful food options that are available to guests.6 Giving guests the opportunity to connect to nature, besides with the produce and fresh foods available, promotes more activity throughout the day, is a natural booster, and helps guests concentrate on what they are eating and who they are with.7 Being influenced with natural materials and opportunities promotes the farm-to-table movement in a way that guests can understand. Human behaviors within the restaurant focus on how the guests can comfortably enjoy their dining experience and can easily locate their way around, how the staff can effectively serve the guests and prepare meals without doing more than they have to, and how the volunteers can quickly understand their tasks. Dining guests should be able to easily get in and

5.3

out of their seats, whether it be a booth, high top, or a classic chair, no matter what their height or size. This is tricky to design because not every two people are the same, but we must design for universal appreciation. The staff members must be able to locate specific items that guests are in need of, and be able to easily access each guest. This means that there should be clear paths between dining options and a streamlined layout within the kitchen for a more efficient experience. This will help both the business and the happiness of the guests. Finally, the volunteers must be able to easily locate the stations that they are to be helping with, so that they can focus on their tasks with ease. Having clear signage and accessibility to different stations is important for those who are interested in assisting the facility so they are not

5.4

relying on the employees too often. To promote social interaction, there are many spaces that will be designed with higher acoustics, community dining opportunities, and event spaces in mind. Social interactions are important within this design because there is a large emphasis on financial and nutritional equality throughout all guests. Bar areas are a basic space that can promote interactions between guests in a way that most people are already comfortable with. Community style dining opportunities will allow guests to get to know others in a more forcible way since they will all be eating off of the same table and in close proximity. This way of dining will only be used in more casual settings such as a dining area in the market space. There will be events that are held within the restaurant, specifically cooking

5.5

classes and bartending classes. These opportunities will allow groups of people to come together and learn about a new topic in a casual and entertaining way.

lighting Lighting in restaurant facilities are extremely diverse and important. They can vary between moods that are trying to be expressed or the location. Within this facility, natural daylight and artificial lighting opportunities are crucial to the users. Natural lighting systems for a farm-to-table restaurant are common, but depending on the site, there may be glares and distractions that lead to agitated guests. To avoid this issue, all windows will have an operable shading system that each guest has access to control. There will also be specific windows that are not able to be

controlled by guests and will be aimed towards indoor gardens and green areas that require major sunlight. Skylights within this facility are common, but due to the facility being on the first two levels out of eight, there is no access to natural light from above. White ceilings, partitions, etc will be used as reflectors for sunlight to create a more open space within the facility. Artificial lighting systems can vary within the spaces. For intimate dining experiences, dimmer and lower lights will be in place, whereas louder experiences will require more natural daylight. LED lighting is the main artificial lighting option within the facility, for it has increased sustainable advantages and diverse color opportunities.8 LED lighting can be incorporated through display cases, ambient mood lighting, and lobby lighting opportunities, where each space is experienced completely different than another.9 color When designing the colors for a restaurant, there are certain schemes that wonâ&#x20AC;&#x2122;t work for a certain dining experience. Dark color combinations, including deep blue, purple, crimson and dark gray, should never be used in small dining rooms because these colors have

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the ability to close a space in and potentially create a depressing space.10 On the other hand, they can be used in larger areas to make it seem more crowded, mask structural issues, and create a more intimate dining experience.11 Light color schemes such as ivory, beige, whites, and light grays do the opposite where they make a space seem much larger and open.12 These are also used in more upscale locations because they promote a lengthier stay and has a relaxing quality.13 However, this color palette is not ideal for high-volume goals such as fast food restaurants and take-out locations.14 Warm colors such as reds, oranges, and terracotta are often incorporated throughout a restaurant facility through wall hangings, tablecloths, and accessories but once itâ&#x20AC;&#x2122;s paired with soft lighting features then it can create a relaxing environment.15 This can in turn make the guests stay longer and allow for the opportunity for multiple courses.16 A major color scheme to avoid within this specific project is a cool color scheme that incorporates blues, metallics, and greens within the design. These colors are known to suppress the appetite which isnâ&#x20AC;&#x2122;t ideal in a restaurant, but more so in a bar area because it does evoke thirst.17

5.7 80

5.8 83

biophilia â&#x20AC;&#x153;A love of life and the living world; the affinity of human beings for other life formsâ&#x20AC;? is the most simplified definition of biophilia, but when it comes down to architecture and interior design there is a much more refined way of showcasing biophilia.18 Biophilic designs incorporates natural materials, natural light, vegetation, natural views, and other experiences of the natural world into the modern built environment.19 Incorporating these natural elements and designs into a restaurant can improve the business, the building, and the overall wellness of the users incorporated within the space. Since there is a high importance to display the locally produced ingredients and produce, there are endless possibilities when it comes to biophilic display within the space with just this concept in mind. Displaying herbs, green walls, access to a courtyard/ garden, etc are some examples that can get the user to relate to the natural life around them. Biophilia in a space like this can also boost and promote a sense of community.20 The social concept behind this project is imperative to the design because there is a strong sense of equality between the many different individuals with varying financial situations. The natural foods that are being served are to serve as a connection point between the lower and higher economic classes, and this connection can be heightened by the biophilic elements that are displayed. Overall, there are 14 patterns of biophilic design according to Terrapin Bright

Green, an environment and sustainability focused design firms that believes in the power of the connection between an individual and their natural surroundings.21 The patterns are: visual connection with nature, nonvisual connection with nature, nonrhythmic sensory stimuli, thermal and airflow variability, presence of water, dynamic and diffuse light, connection with natural systems, biomorphic forms and patterns, material connection with nature, complexity and order, prospect, refuge, mystery, and risk/peril.22 Not all of these patterns must be incorporated into a space to be considered a biophilic design, but these are the general designs that should be focused on in some way or another. The visual and nonvisual connections with nature will be in this project more than the other patterns of biophilic design. For the visual connections, there are important considerations to keep in mind for the design to be successful. Prioritizing real nature over simulated nature, and simulated nature over no nature is a way to improve the quality of the building.23 Since this project will be able to allow for the showcase of real nature, and more important the products of what will be used in the guests food, there should be no simulated nature present. Another feature to prioritize is biodiversity rather than the area or quantity.24 If the entire space is filled with a single type of plant, although it is great for air flow, this may be boring and a dull aesthetic for the viewers. For non-visual connections (i.e.

5.9

auditory, haptic, olfactory or gustatory stimuli), an extremely relevant and important design feature for this project is to allow for nature sounds over the urban sounds. Since this building is located in a city, it will be hard to mask the rustle and bustle of the outside, but over speakers and sound systems, nature sounds and music will be playing to give a heightened sense of organic connection.25 Another important biophilic pattern is the concentration of dynamic and diffusing light.26 This is important within restaurant designs because different

lighting settings can generate varying atmospheres, appetite levels, and length of stay.27 Lighting can help users between indoor and outdoor spaces without strain to the eyes.28 Although in some settings direct sunlight can be an issue, within restaurants the high tolerance for natural daylight to penetrate into the space, especially a space focused on sustainability, can be beneficial.29 Since there are many different tasks that are within this project, like a market, volunteer center, and cooking classes, the direct daylight should be decreased

in spaces with more concentration based tasks. Spaces that include attention based activities can be distracted by the high contrast between natural and artificial daylight.30 Finally, another biophilic pattern that will be introduced within the restaurant is the emphasis on a materiality connection to nature. Through minimal processing, these materials will be based on local ecology and geology to create a distinct sense of place in an urban setting.31 Although this project is based in an urban location, influences on both the Philadelphia city

and and the Pennsylvania ecology will assist in the users gaining a common connection between others. Overall there are many different biophilic designs that can benefit any space, and the possibilities are endless when it comes to an aesthetically pleasing environmentally friendly design. The restaurant and market project will have ample opportunities to showcase biophilia due to the concept of highlighting natural foods within the space. 86

EXISTING SITE, CONTEXT, CLIMATE AND ZONING

6.1

city/town/village The former Board of Education Building located in Philadelphia, Pennsylvania is the new location for the restaurant and market project. Philadelphia, being the sixth most populated city in the United States with an estimated 1.5 million residents in a 2016 study.1 The inhabitants of Philadelphia range in demographics, socioeconomic class, and cultural diversity. The racial makeup in a 2014 Census study noted that 45.3% are white, 44.1% black or African American, 13.6% were Hispanic of Latino., 7.2% Asian, 2.5% were two or more races, 0.8% Native American and Alaska Native, and 0.1% Native Hawaiian and Other Pacific Islander.2 The median household income of Philadelphia in 2013 was about $37,000 but there are many diverse neighborhoods in this city that have strikingly different annual incomes.3 Residents in Society Hill, a neighborhood with a higher socioeconomic class, had a median household income of $93,720 whereas those in North Philadelphia were making close to $14,185.4 The residents in Philadelphia that have children living with them under the age of 18 years old was 24.9% in a 2010 Census study.5 23.3% were married couples living together and 22.5% had a female householder with no husband present, 6.0% had a male householder with no wife present, and 43.2% were non-families. The average household size was 2.45 and the average family size was 3.20.6

landmarks and climate Some of the notable features of Philadelphia are the statue of Benjamin Franklin, the Liberty Bell, the Philadelphia Museum of Art, Philadelphia City Hall, and Independence Hall. These landmarks are typically in the heart of the city, in neighborhoods like Old City, Rittenhouse Square, and Center City. It’s very easy to visit these landmarks any time of year since the climate changes four times a year with the seasons. During the summer months, the average high temperature was 83ºF while the low was 65ºF.7 The fall months had an average high temperature of 61ºF and a low of 43ºF, the winter had an average high of 43ºF and a low of 28ºF, and the spring had an average high of 63ºF and a low of 44ºF.8 The average precipitation per year is about 3.45 inches, whether that is snow or rainfall.9

6.2 90

6.3

architecture style The architectural styles of Philadelphia has a wide variety of both historic and modern styles that showcase the cityâ&#x20AC;&#x2122;s history. Before the 20th century, the architecture was built from logs (the 17th century), brick structures, Georgian and Federal styles were surfacing (18th century), Greek revival was introduced and then following was Victorian architecture (19th century), and once the 20th century started there were more modern influences from steel and concrete structures.10 These modern designs became known within the Philadelphia skyline and are now the main recognizable architectural styles of the city. Although the cities architecture has generated more modern styles, many

of the historical buildings are still around today. Buildings like the Eastern State Penitentiary are still visitable since 1829 when it was completed. Penitentiary are still visitable since 1829 when it was completed.11 The Greek Revival architecture is located near the Philadelphia Museum of Art, another large scale design with the same style.12 Another historic building that does not get as much recognition is the Metropolitan Opera House, which was built in 1908 and was included in the National Register of Historic Places in 1972.13 The architectural styles have evolved and incorporated buildings such as Liberty Place. The controversy with this building was that it stood taller than

the statue of William Penn on City Hall which was forbidden with most buildings due to the â&#x20AC;&#x153;gentlemenâ&#x20AC;&#x2122;s agreementâ&#x20AC;? until 1984.14 The modern influences of eclecticism and Art Deco styles helped with the design of this modern building.15

influence to design Due to the cities large diversity, this project being located in Philadelphia suits the intention of what the restaurant and market will focus on. Bringing people from different backgrounds, economic stances, work ethics, social stances, etc. is what this project is all about. The individuals who have stayed in Philadelphia for generations, and those who are a part of the gentrification of the city can come together in a place that can suit every single person in the area.

6.4

6.5 92

neighborhood The building used for this project is located in Logan Square, a neighborhood in Philadelphia bounded by Market Street on the south, Spring Garden Street on the north, Broad Street on the east, and the Schuylkill River on the west located in the northwest quadrant of Center City.16 Logan Square is one of the five planned quadrants of Center City. In 2005, the Pennsylvania Horticultural Society (PHS) wanted to make the area more inviting to pedestrians and began redeveloping the area.17 Lush gardens were added near the focal point fountain which improved the aesthetic of the neighborhood. They are also focusing on designing the neighborhood into an urban green space.18 architecture style Common architectural styles in this neighborhood are Classic Revival and Moderne. Although there are options, this neighborhood does not offer as much residential options as other parts of the city. The top floors of the former Board of Education Building are currently residential spaces, but are higher priced penthouse and loft options. This housing style is common in this area since it itâ&#x20AC;&#x2122;s closer to the modern city.19 The neighborhood has many historic buildings that are seen as outstanding features to the city. Buildings such as the Barnes Foundation, Arch Street Presbyterian Church, Bell Telephone Company Building, Cathedral of Saints

Peter and Paul, the Harris Building, and the Wesley Building are all located in Logan Square and listed under the National Register of Historic Places (NRHP).20

influence to design This specific neighborhood is a location where both ends of the socioeconomic spectrum would have the opportunity to come together in an informal manner. The few wealthier residential options, especially those directly above the proposal of this project, and those who travel to the city primarily for work are able to come together in a way that allows for every individual to have a common connection between everyone the need for natural and nutritious foods on a budget they can afford.

6.6

6.7

6.8 95

street On 21st Street and Benjamin Franklin Parkway, the building is in a position with high traffic areas for pedestrians and passerbys. The parkway is a major boulevard that runs diagonally through the northwest quadrant of Center City, starting at Philadelphia City Hall and ending just before the Philadelphia Museum of Art. This road represents one of the beginning examples of urban renewal in the United States, with the intention to lower road traffic and restoring the artistic culture in Philadelphia during the City Beautiful movement in the 1890s-1900s.21 Much of the architecture is of the Classical Revival style with little Moderne architecture incorporated within the area.22 The buildings around the project range between three to seven stories, because there are smaller scale shops and residential opportunities. Directly behind the building are coffee shops and residential areas, but in front of the building is where there are more commercial opportunities like large scale businesses. Some of the notable features on the Ben Franklin Parkway are the Cathedral Basilica of Saints Peter and Paul, the Free Library of Philadelphia, and many statues and art installations such as LOVE in Love Park, a Shakespeare Memorial, and Swann Fountain.

influence to design Since the Benjamin Franklin Parkway is a high traffic area for many individuals no matter their economic stance or their

economic stance or their residency, this location is easily accessible in many different methods and easily recognizable since it is located on the outskirts of the dense city. While there is an influence on naturally produced foods and sustainability systems within this project, they are more readily feasible than in a skyscraper building in Philadelphia because there are natural light opportunities on the first two floors that are being utilized. This project can also have a higher budget since the area surrounding typically houses the wealthier residents, but will be designed in a way that can be relatable to those on the lower socioeconomic spectrum.

site zoning

The current zoning of the building in Philadelphia is titled as RM-3, which is one of the four residential multi family zone types.23

6.9 96

site analysis accessibility For those who wish to drive to this building, they have to be aware that there is no attached parking lot, only street parking. This is common for buildings within a city, but since this is a more residential area the street parking is even more limited. However, there are two parking lots within walking distance. One is located on 23rd N. and Race Street called Edgewater Garage, another on 23rd N. and Cherry Street called Patriot Parking, and the closest one is 2203 Race Street Garage which is located on 22nd N Street and Race Street. For pedestrians, there are plenty of sidewalks that are available - some are even wider than others due to the heavy traffic of the Benjamin Franklin Parkway. Those who are walking to the location from the city or even from the parking areas will have to access the space from the north entrance which is the courtyard. There is also public transportation options but may require a walk to get to the exact location. Bus stops nearby include the 7, 33, 38, 44, and 48 which are all within a one to two block radius, and a further option is the 32 bus.24 The closest regional rail line is Suburban Station, which is four blocks south and six blocks east of the building.25 If an individual does not see these transportations suitable for their needs, for example they are handicap or not familiar with the transportation routes in Philadelphia, they can also call a taxi, Uber, or a Lyft.

views Besides the view of the courtyard that the users walk through to enter the building, there is not many opportunities for a great view. Luckily, though in a city, there are views to pedestrians walking on the sidewalk and driving in the roads. The Benjamin Franklin Parkway is able to be seen which can be either a positive or negative sight - it is a very busy parkway but it represents Philadelphiaâ&#x20AC;&#x2122;s history. The building location experiences all four seasons throughout the year, so depending on when the guests come they have an ever changing sight. The natural sun path doesnâ&#x20AC;&#x2122;t have many opportunities to enter deep into the building, but there is a lot of natural daylight in the courtyard and west corridor of the building. Elements that require growth of plants or herbs will be located in that area of the building so there is no need for additional shading systems. There are nearby parks and fountains, one including the Swann Fountain in Logan Circle that is a notable feature to the area.25 Although they are not all visible from the site, there are nearby art installations that individuals can easily access as well. The site overall is a very safe environment for every individual at any age. There is handicap accessibly in a majority of this area, schools nearby for students to be comfortable with the city, and museums in walking distance for tourists to visit and be comfortable in the area.

6.10 98

PROGRAM DEVELOPMENT & DOCUMENTATION

101

102

103

104

BUILDING ANALYSIS, CODE, REGULATIONS, AND STANDARDS

8.1

building analysis The Former Board of Education building is approximately 200,000 square feet and a total of 11 floors including the basement. The first four floors are roughly 25,000 square feet each while the fifth to eleventh floors are 14,000 square feet. The bottom four levels are used as retail space currently, and the above levels are residential areas including lofts and penthouse designs. The architects were Irwin T. Catherine and Jules A. Melidon, who completed this Classical Revival/Neo Classical inspired building in 1932.1 The design was chosen by jury, and was a part of the revitalization scheme of the city that actually produced the Benjamin Franklin Parkway.2 Since this was a building dedicated to the school system, there were bas relief sculptures on educational themes that were incorporated into the design.3 The structural system for this building is mainly through load bearing walls and columns. Each level of the building there are columns in various places and schemes. The enclosure is of

stone, which is a common characteristic of Classical Revival architecture. Being influenced by the cityâ&#x20AC;&#x2122;s history, having an emphasis of classical antiquity was important for this building. This building also was not meant to stand out drastically from its neighboring buildings. Many buildings along the Benjamin Franklin Parkway, as mentioned in previous sections, are inspired by Neoclassicism and Classical Revival architecture.

For this project proposal, only the first two levels (excluding the basement) will be utilized. The lobby and atrium space will be multi-purpose due to the additional functions of the building. The east side of the building will be dedicated towards a healthy market, where the west will be a dining facility. There will be spaces for volunteers, offices, and miscellaneous areas as well. The courtyard will also be utilized in this project, which will be a communal space for not only the users of this project, but those who live in the residential spaces above, the community of Logan Square, and other businesses in the building.1

108

first floor plan

second floor plan 109

north elevation

e a s t c o u r t y a r d e l e v.

w e s t c o u r t y a r d e l e v. 110

8.2 111

structural diagram

d a y l i gh t i n g d i a g r a m 112

code review

administration (business) :

p r o j e c t d a t a: Name: Former Board of Education Address: 230 North 21st Street, Philadelphia, PA 19103 Date of Completion: 1932 Number of Stories: 11 Total Gross Sq.Ft.: 200,000

applicable building code: Zoning Ordinance: City of Philadelphia Fire Code: International Fire Code 2009 Building Code: International Building Code 2012 Energy Code: International Energy Conservation Code 2009

user group classification: Assembly Group A-2 means of egress: Sprinklered: Protected Dead End Limit: 50’-0” Minimum Corridor Width: 44” Number of Exits: 2 Exit Access Travel Distance: 250’-0” sanitation: Male/Female % Split: 50/50 WC Male: 1 per 75 WC Female: 1 per 75 Lavatories Male: 1 per 200 Lavatories Female: 1 per 200 Drinking Fountains: 1 per 500 Service Sinks: 1 113

Gross Sq. Ft.: 1,000 SF/Occupant: 100 gross Number of Occupants: 10 market

(assembly w/o fixed seating - standing space) :

Gross Sq. Ft.: 15,000 SF/Occupant: 5 net Number of Occupants: 3,000 dining

(assembly w/o fixed seating - unconcentrated):

Gross Sq. Ft.: 15,000 SF/Occupant: 15 net Number of Occupants: 1,000 kitchen

(commercial) :

Gross Sq. Ft.: 5,000 SF/Occupant: 200 gross Number of Occupants: 25 volunteer (business) :

Gross Sq. Ft.: 1,000 SF/Occupant: 100 gross Number of Occupants: 10

f i r e p r o t e c t i o n r e q u i r. Fire Exit Enclosures: 2 hours Shafts and Elevator Hoistways: 2 hours Tenant Space Separation: 2 hours Smoke Barriers: 30 minutes Corridor Fire-Resistance Rating: 0 Vocational Shops: 1 hour Storage Room over 100 sq.ft.: 1 hour2

8.3

PROJECT RESEARCH SUMMARY

9.1

executive summary During the research process, there was a new level of understanding and appreciation that goes into restaurant designs - especially one that aims towards the lower socioeconomic class. There is a constant trend where higher class restaurants and facilities are designed in a way that is more aesthetically pleasing, where the designs in lower to middle class facilities are left as strictly functional. This project is a chance to create a space where every individual from every end of the economic spectrum can feel comfortable and satisfied, where each individual can intermingle with one another and have a greater sense of community over a mutual interest - natural foods. This research also helped discover that there is no set design style that can fully please every individual. There are many different styles of designs that are focused on farm to table restaurants, and there is no universal design that can be both unique and relatable. Although the design should still aim to fit the general publicâ&#x20AC;&#x2122;s favor, there are instances where personal design choices must be made to spark a sense of individuality. Gathering the information through inperson case studies and research was highly reliable because there were many opportunities to gain insight on how,

different individuals in the restaurant business perceive this type of design. There were such diverse opinions, issues and quirks that each case study had that made the space unique and also complicated. Taking personal one-onone research will certainly benefit the design of this project because there is a stronger sense of understanding when it comes to issues in this project type. Conceptually speaking, this project will be taking inspirations from eclectic restaurant designs. Rather than leaving the restaurant as a â&#x20AC;&#x153;blank canvasâ&#x20AC;? where the food is the artwork, this project will be designed in a way where the food and the architecture will coincide with each other in a modern and unique way. Farm to table restaurants have a tendency to have a calm, wood based aesthetic - this project will be a way to break the stereotype of these designs and create a more vibrant space that connects back to the vibrancy of natural foods.

Generating a unique restaurant is always a trend, because there is more of a reason for individuals to visit this space from all over the world and not just the surrounding community. Natural foods in an urban environment is already a trending concept in itself, so why not break the trends and design in a highscale way for everyone to enjoy. 118

9.2 109

110

BIBLIOGRAPHY

intro

images

i.1 - Pinto, Mónica. “Os meus hambúrgueres de vaca.” Digital

image. Https://pratosetravessas.com/2014/11/03/os-meus-

hamburgueres-de-vaca-my-beef-burgers/. November 3, 2014.

i.2 - Maite. “Green Juice - Zumo Verde.” Digital image. Wordpress. October 12, 2016.

sources

section 1

1 - Chang, Yunghee, Swarn Chatterjee, and Jinhee Kim.

“Household Finance and Food Insecurity.” Journal of Family andEconomicIssues,December 2014, 499-515. ProQuest 2 - Coleman-Jensen, A., Nord, M., Andrews, M., & Carlson, S. (2012). Household food security in the United

States in 2011 (No. ERR- 141). U.S. Department of Agriculture, Economic Research Service.

3 - Bartfeld, J., & Dunifon, R. (2006). State-level predictors of food insecurity among households with

children. Journal of Policy Analysis and Management, 25(4), 921–942 4 - Ibid.

5 - Lotter, Don. “Facing Food Insecurity in Africa...” Agriculture and Human Values , March 2015, 111-18. ProQuest. 6 - Ibid.

7 - “7 things you should know about homelessness in Philly.” Generocity Philly. June 13, 2016. Accessed

August 28, 2017. http://generocity.org/philly/2016/05/24/ homelessness-facts-poverty-youth-government/.

8 - Gallagher, Deborah Rigling. Aeroponics Farming.

Environmental Leadership: A Reference Handbook . Los Angeles: SAGE, 2012.

9 - Ali, Hazrat. “Biodegration of Synthetic Dyes.” Water, Air, and Soil Pollution , November 2010, 251-73. doi:10.1007/s11270-010-0382-273. 10 - Ibid.

11 - Editor, Health. “More Than 97% of Americans Guilty of

123

Unhealthy Lifestyle, Study Says.” Health.com. March 23, 2016. Accessed August 14, 2017.

images (section 1)

1.1 - Tuck, Sarah. “Photography Dark.” Digital image. Wordpress.

1.2 - Camilla. “Moody Herb and Salt.” Digital image. Wordpress. December 28, 2016.

1.3 - Terrain Garden Cafe. “Terrain Garden Cafe.” Digital image. Open Table. October 2014

1.4 - Allana. “Produce Feast.” Digital image. The Bonjon Gourmet.

1.5 - Zizola, Francesco. “Green Hunger Portraits.” Digital Image. NOOR Images. July 2008.

sources

section 2

1 - Holthaus, Gary H. From the Farm to the Table: What All

Americans Need to Know About Agriculture. Lexington, KY: University Press of Kentucky, 2009. pg.10

2 - Vaughan, J. G., Catherine Geissler, and Barbara Nicholson.

The New Oxford Book of Food Plants. Oxford: Oxford University Press, 2009. xxvii

3 - Holthaus, Gary H. From the Farm to the Table. pg.11 4 - Holthaus, Gary H. From the Farm to the Table. pg.14 5 - Holthaus, Gary H. From the Farm to the Table. pg.16

6 - Craul, Phillip J. Urban Soil in Landscape Design. New York: John Wiley, 1992. pg.86

7- Craul, Phillip J. Urban Soil in Landscape Design. pg.88

8- Tambwe, Nyumbaiza, Michael Rudolph, and Ran Greenstein. “‘Instead Of Begging, I Farm To Feed My Children’: Urban Agriculture – An Alternative To Copper And Cobalt In

Lubumbashi.” Africa 81, no. 03 (2011): 391-412. doi:10.1017/ s000197201100043x.

9- Editor, Amelia Levin Contributing. “10 Trends Fueling Green Restaurant Design Today - Restaurant Development Design.” Restaurant Development and Design. Accessed August 29, 2017.

10- Loftness, Vivian. “Sustainable Built Environment

The Inquirer. February 26, 2016.

Sustainable Built Environments, 2013, 620-33.

2017.

sustainability/sustainable built environment , Introduction.” doi:10.1007/978-1-4614-5828-9_925.

11- Harvard University, Culinary Institute of America(2016). “Menus of Change: The Business of Healthy, Sustainable,

Delicious Food Choices” (PDF). Menus of Change. Retrieved April 15, 2017.

12- Schoenfeld, Bruce (September 21, 2011). “How the

Farm-to-Table Movement Is Helping Grow the Economy”. Entrepreneur. Retrieved April 15, 2017.

13- Gunst, Kathy (August 22, 2015). “Is farm-to-table just a fad?”. Boston Globe. Retrieved April 15, 2017.

14- “5 Things You Need to Know From the New Farm Census.” Modern Farmer. May 03, 2016. Accessed September 04, 2017. http://modernfarmer.com/2014/02/6-things-need-knownew-farm-census/. 15- Ibid.

3.4 - Van Sciver, Emmalee. “Bar Stool.” Digital image. August 2017.

3.5 - Van Sciver, Emmalee. “Host Stand.” Digital image. August 2017.

3.6 - Van Sciver, Emmalee. “Decor.” Digital image. August 2017. 3.7 - Snyder, Jessie. “Harissa Tomato Soup + Za’atar Roasted Parsnip Fries.” Digital image. Faring Well. March 4, 2015.

3.8 - “Alternative Flours.” Digital image. Hortus. Hortus Cuisine. January 19, 2016.

3.9 - Van Sciver, Emmalee. “Kitchen.” Digital image. August 2017.

3.10 - Van Sciver, Emmalee. “Exterior.” Digital image. August 2017.

3.11 - Van Sciver, Emmalee. “Entrance.” Digital image. August 2017.

16- Ibid.

images (section 2) 2.1 - Kristin. Hand in the grass. Digital image. Flickr. May 30, 2011.

2.2 - Zonari, Adriana. “Dairy.” Digital Image. Angavallen. Allfelt Goup. 2014.

2.3 - Terrain Garden Cafe. “Terrain Garden Cafe.” Digital image. Open Table. October 2014

sources

3.3 - Van Sciver, Emmalee. “Dining Area.” Digital image. August

section 3

Authoral Case Study - “Authoral Restaurant / BLOCO Arquitetos.” ArchDaily. May 15, 2017.

Lemongrass Case Study - “Lemongrass / Einstein & Associates.” ArchDaily. August 10, 2015.

images (section 3)

3.1 - Spotluck. “The Goat’s Beard.” Digital Image. Spotluck.

3.2 - Klein, Michael. “Bar at the Goat’s Beard.” Digital Image.

3.12 - Van Sciver, Emmalee. “Interior.” Digital image. August 2017.

3.13 - Van Sciver, Emmalee. “Dining.” Digital image. August 2017.

3.14 - “Talgerini.” Digital image. Hortus. Hortus Cuisine. January 19, 2016.

3.15 - Diamond, Lily. “Carrot, Feta, and Pistachio Salad with Orange Blossom Toss.” Digital image. Ful-Filled. Ful-Filled. April 19, 2017.

3.16 - Mikami, Haruo. “Authoral.” Digital image. ArchDaily. May 15, 2017.

3.17 - Mikami, Haruo. “Authoral.” Digital image. ArchDaily. May 15, 2017.

3.18 - Mikami, Haruo. “Authoral.” Digital image. ArchDaily. May 15, 2017.

3.19 - Mikami, Haruo. “Authoral.” Digital image. ArchDaily. May 15, 2017.

3.20 - Mikami, Haruo. “Authoral.” Digital image. ArchDaily. May 15, 2017.

124

3.21 - Mikami, Haruo. “Authoral.” Digital image. ArchDaily. May

Image. DPages. December 16, 2016.

3.22 - Kalengkongan, William. “Lemongrass.” Digital image.

sources

3.23 - Kalengkongan, William. “Lemongrass.” Digital image.

1 - Ferdman, Roberto A. “The disturbing ways that fast food

3.24 - Kalengkongan, William. “Lemongrass.” Digital image.

Post. November 12, 2014.

15, 2017.

ArchDaily. May 15, 2017. ArchDaily. May 15, 2017. ArchDaily. May 15, 2017.

3.25 - Kalengkongan, William. “Lemongrass.” Digital image. ArchDaily. May 15, 2017.

3.26 - Kalengkongan, William. “Lemongrass.” Digital image. ArchDaily. May 15, 2017.

3.27 - Kalengkongan, William. “Lemongrass.” Digital image. ArchDaily. May 15, 2017.

images

section 4

4.1 - Perrachica. “Perrachica.” Digital Image. Perrachica. Venue Report. July 2017.

4.2 - “Ergonomics in the Kitchen” Digital Image. Kitchen Furniture Guides. Wordpress. October 29, 2012.

4.3 - “Booth Seat Dimensions” Digital Image. Hotellujo. Wordpress. October 12, 2017.

4.4 - “Pendant Lighting Diagram” Digital Image. My Sky is the Limit. Wordpress. April 26, 2012.

4.5 - “Hydroponics.” Digital Image. Hydroponics.

4.6 - “Geothermal Heat Exchange.” Digital Image. Santa Cruz Architect. Wordpress. 2017.

4.7 - “Height and Width of the Work Plane and Tall Furniture.” Digital Image. Design Plazza. 2016.

4.8 - “Natural Ventilation.” Digital Image. Energy Saver.

4.9 - “Sustainable Strategies.” Digital Image. Aidelin Darling Design. 2013.

4.10 - “Placement of Furniture.” Digital Image. Design Architecture Art.

4.11 - Superfutures. “Ping Pong Restaurant.” Digital Image. Ping Pong Restaurant. June 5, 2014.

4.12 - H10 Casa Mimosa. “H10 Casa Mimosa Signage.” Digital

125

section 5

chains disproportionately target black kids.” The Washington 2 - Venveo. “7 Natural Materials Used in Modern Restaurant Design.” KireiUSA. 3 - Ibid.

4 - “Six Ways to Use Reclaimed Wood In Your Restaurant.” Site. tableschairsbarstools.com Blog.

5 - Lighting design: A 10 step guide to bars and restaurants. 6 - Ibid.

7 - “Health Benefits of Eating Outdoors.” Planet Matters and More.

8 - “Explore energy-saving ideas in the Business Resource

Center.” How Modern Light Bulbs Can Improve Restaurant and Hospitality Sustainability. 9 - Ibid.

10 - Traylor, Richard. “How Restaurant Color Schemes Affect Your Customers.” WebstaurantStore. November 15, 2017. 11 - Ibid. 12 - Ibid. 13 - Ibid. 14 - Ibid. 15 - Ibid. 16 - Ibid. 17 - Ibid.

18 - “Explore energy-saving ideas in the Business Resource

Center.” How Modern Light Bulbs Can Improve Restaurant and Hospitality Sustainability. 19 - Ibid.

20 - “Biophilia.” Dictionary.com.

21 - “What is biophilic design in architecture?” EarthTalk.org. May 05, 2016.

22 - “Biophilic Design: Why Nature Matters - Lifestyle Strategy and Design - architecture and design.” GenslerOn.

23 - “14 Patterns of Biophilic Design.” Terrapin Home -

Pennsylvania”. United States Census Bureau. Archived from the

24 - Ibid.

3 - “Philadelphia 2015: The State of the City” (PDF). The Pew

Terrapin Bright Green. September 12, 2014. 25 - Ibid.

Charitable Trusts. Retrieved April 24,2015.

26 - Ibid.

4 - Ibid.

27 - Ibid.

28 - “The Importance of Lighting in Restaurants.” Earthtronics. September 22, 2016. 29 - Ibid. 30 - Ibid.

5 - American FactFinder, United States Census Bureau. “Profile

of General Population and Housing Characteristics: 2010 2010

Demographic Profile Data (Public Law 94-171) Summary File”.

U.S. Census Bureau, 2010 Census. Archived from the original on March 5, 2014. Retrieved August 12, 2011.

31 - Ibid.

images (section 5) 5.1 - Maison Pickle. “Maison Pickle Bar.” Digital Image. Maison Pickle.

5.2 - Bernal, Ryan. “Farm Market.” Digital Image. Nashville City Guide. Design Sponge. March 31, 2012.

5.3 - Krasikov, Denis. “Scandinavian Apartment with Industrial Elements.” Digital Image. Design Father. June 26, 2014.

5.4 - London Larder. “Table setting.” Digital Image. LondonLarder. Blogspot. March 16, 2012.

5.5 - Wolf Lucks, Stefan. “TIN Bar.” Digital Image. TIN Bar. October 4, 2014.

5.6 - Claude Cartier Studio. “La Foret Noire Restaurant.” Digital Image. Yellowtrace. March 29, 2017.

5.7 - Dirand, Adrien. “Le Flandrin.” Digital Image. Yatzer. Tumblr. 2014.

5.8 - Ishida, Wataru - Studio W. “Green Belt Lounge.” Digital Image. Prism Design. Architectural.

5.9 - “Gramercy Terrace.” Digital Image. Gramercy Park Hotel.

sources

original on July 16, 2011. Retrieved March 15, 2015.

section 6

1 - “Estimates of Resident Population Change and Rankings: July 1, 2014 to July 1, 2015 - United States -- Metropolitan Statistical Area; and for Puerto Rico”. U.S. Census Bureau. Retrieved January 9, 2017.

2 - “State & County QuickFacts – Philadelphia County,

6 - Ibid.

7 - Data, US Climate. “Temperature - Precipitation - Sunshine

- Snowfall.” Climate Philadelphia - Pennsylvania and Weather averages Philadelphia. 8 - Ibid. 9 - Ibid.

10 - Weigley RF et al. (eds) (1982). Philadelphia: A 300-Year

History. New York and London: W. W. Norton & Company. ISBN 0-393-01610-2.

11 - “Eastern State Penitentiary”. National Historic Landmark summary listing. National Park Service. Archived from the original on 2008-06-06. Retrieved 2008-01-09. 12 - Ibid.

13 - National Register of Historical Places - PENNSYLVANIA (PA), Philadelphia County.

14 - Robbins, William (April 15, 1984). “Philadelphians Split on Curbing Building Height”. The New York Times.

15 - Terranova, Antonio (2003). Skyscrapers. Vercelli, Italy: White Star S.r.l. pp. 153–158. ISBN 0-7607-4733-4.

16 - Scharf, John Thoman; Westcott, Thompson (1884).

History of Philadelphia, 1609-1884, Volume 3. Philadelphia, Pennsylvania: L. H. Everts & Company. pp. 1848–1849.

17 - Schwartz, Christopher (September 2005). “Squaring the Circle”. My City Paper.

18 - “ACT CEO: Turn Philly’s Logan Circle back into a square”. PhillyVoice. 2016-03-12. Retrieved 2017-05-09.

19 - Bartley, Theodore T. (1983). “Board of Education Building” (PDF). National Register of Historic Places Nomination Form.

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Pennsylvania Historical and Museum Commission. Retrieved January 8, 2014. 20 - Ibid.

21 - Brownlee, David Bruce (1989). Building the city beautiful: the Benjamin Franklin Parkway and the Philadelphia Museum

of Art. Philadelphia, PA: University of Pennsylvania Press. ISBN 0812282213. 22 - Ibid.

23 - Philadelphia, City Of. City of Philadelphia: Zoning. 24 - SEPTA | Bus Schedules. 25 - Ibid. 26 - Ibid.

images (section 6) 6.1 - “Philadelphia Skyline.” Digital Image. Pictures and Images. 6.2 - NPS. “Liberty Bell.” Digital Image. National Park Service. November 1, 2017 (updated).

6.3 - Tupungato - Dreamstime. “Elfreth’s Alley.” Digital Image. Philadelphia. Eyewitness Travel.

6.4 - Getty Images. “Hotels in Philadelphia.” Digital Image. Travel + Leisure.

6.5 - Stockphoto. “Leuisure Food.” DIgital Image.

6.6 - “Cathedral Basilica of Saints Peter and Paul.” Digital Image. Cathedral Philadelphia.

6.7 - “Swann Memorial Fountain.” Digital Image. December 4, 2007.

6.8 - Reuters. “Parkway from Philadelphia Museum of Art.” Digital Image. IBTimes. September 11, 2015.

6.9 - Philadelphia Zoning. “Zoning.” Diagram. Philadelphia Zoning.

6.10 - “Board of Education Building.” Digital Image. October 9, 2014.

sources Not Applicable.

images

Not Applicable.

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section 7

sources

section 8

1 - Bartley, Theodore T. (1983). “Board of Education Building” (PDF). National Register of Historic Places Nomination Form. Pennsylvania Historical and Museum Commission. Retrieved January 8, 2014.

2 - Philadelphia, City Of. City of Philadelphia: Codes.

images (section 8)

8.1 - Hannah. “Slicing Apples.” Digital Image. Honey and Jam. August 31, 2015.

8.2 - Zucchero. “Ingredients.” Digital Image. Frames of Sugar. April 18, 2017.

8.3 - Rajesh, Jyothi. “Spiced Cauliflower and Almond Soup.” Digital Image. Curry Trail. February 20, 2017.

sources

section 9

Not Applicable.

images (section 9) 9.1 - Green Kitchen Stories. “Bouillabaisse.” Digital Image. Green Kitchen Stories. January 29, 2016.

9.2 - Cashew Kitchen. “Tomato Soup with Smokey Chicpeas and Herbs.” Digital Image. Cashew Kitchen. November 9, 2016.

capstone committee ellen prantl-bartlett prantlbartlett@philau.edu 267.309.3150 donna daley daleyd@philau.edu 610.416.4915 lisa phillips phillipsl@philau.edu 215.518.3535

capstone advisors cynthia johnson perkins + will interior designer III dallas, tx cynthiajohnson@perkinswill.com jason chapman pinelands brewing company little egg harbor township, nj jay@pinelandbrewing.com

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this is for you dad. one day i will open up our dream restaurant - Chombyâ&#x20AC;&#x2122;s.