Justine McCarty - Senior Capstone Project

Thrive.

Justine McCarty Senior Capstone Project IDES 451

Justine McCarty justine.mccarty@gmail.com 402.658.3168 Senior Capstone Project IDES 451: Design Studio IV Spring 2016

Table of Contents Proposal Project Statement + Goals Research [Why] Site [Where] Schedule [When]

3 [What]

4 6 8 16

Program Executive Statement Proposed Building Analysis of Existing Conditions Client Requirements Square Footage Spaces Precedent Analysis Design Trends Codes + Standards Ergonomics

21 22 23 25 27 34 35 40 43 47 53

Conceptual Development Thrive. Logo Option 1 - Overlay Option 2 - Adapt to Thrive

99 100 102 104

Schematic Design Occupancy Options Option 1 - The Space Adapts Option 2 - The User Adapts

107 109 110 114

Design Development Occupancies Lower Level - The Cave Level 1 - The Roots

119 120 121 124

Construction Documents

129

Code Review

141

Final Presentation

145

Presentation Boards Casework Model

Improved Drawings

146 155

157

1

Proposal

3

Project Statement + Goals Problem | Urbanization With urbanization on the rise, cites are struggling to cope with their increasing numbers. Many cities’ infrastructures are not prepared to accommodate the large population. The population grows rapidly, but the infrastructure may take years to catch up.

Citizens of urban areas often struggle with air pollution, poverty, waste management, food supply, unemployment, and biodiversity loss. These phenomena can harm the well-being of these citizens.

The lack of greenspace in an urban environment can lead to unforeseen problems. Studies have found that being exposed to nature can reduce anxiety and some symptoms of depression.

Solution | Thrive.

Thrive. is a proposal for the renovation of the interiors of an existing building located in an urban environment to mitigate some of the negative effects of urbanization.

Thrive. offers multiple building occupancies that work together to provide a cohesive solution to some of these negative aspects of urbanization. The building proposal offers a connection between a grocery store, restaurant, cooking classroom, apartments, and a roof garden. These occupancies helps to deal with the issues of food supply, housing, lack of greenspace, education, and poverty.

The grocery store is located in an urban environment that currently lacks a provider of common household food items. The grocery store receives its produce from bigger ‘box stores’ that are throwing out bruised produce that they aren’t allowed to sell in their stores. These products are sold at a reduced price at Thrive. and help to keep costs down. The restaurant and grocery store share an inventory which helps to mitigate some of the food waste that happens in restaurants and grocery stores. A cooking class is also provided in Thrive. The cooking class teaches citizens how to fully utilize food items so that little is wasted. It helps the cooking students to maximize the use of the food they buy so they will spend less money in the future.

The apartments provide living space for more people moving into the city.

The roof garden allows these residents to learn how to garden and grow their own food so that they can become more self-sustaining. This roof garden also provides residents with access to nature in an urban environment.

4

Project Goals 1. Provide a grocery store in an urban environment that is currently lacking one to help solve the issue of home food supply that many residents face.

2. Incorporate sustainability into the concept of the building in order to create a design that will stand the test of time.

3. Provide a green roof for residents in a downtown environment that will allow them to reconnect with nature.

4. Create a commercial space that is beneficial to the community socially and economically.

Proposed Occupancies + Benefits 1. Grocery

Shares an inventory with a restaurant to provide groceries at lowered prices and reduce food waste.

2. Restaurant

Shares an inventory with a grocery store to reduce food waste and to blend with the surrounding urban environment.

3. Classroom

Provide culinary education to help the community learn how to utilize every part of the groceries they purchase and reduce their personal food costs.

4. Apartments

Provide living space for people migrating to the city.

5. Roof Garden

Provide a community garden for residents to learn to grow their own food and bring natural elements into the city.

5

Research Urbanization

Over half of the world population lives in cities, and that number is predicted to rise in the coming years.1 Two-thirds of the population is expected to live in urban areas by the year 2050.2 Some of the problems expected to come with this include unemployment, air pollution, biodiversity loss, disease, loss of physical activity and health, unhealthy nutrition, and crime.1 Poverty and waste management are expected to be issues in urban areas, as well.1 Some common challenges that urban areas currently face include affordable housing, education and employment, pollution and waste management, transportation, energy, clean water, and food supply.3 With so many pressing issues facing citizens of the urban environment, it is important to combat them in any way possible. Some of the ways to do this include promoting economic development, involving the local community in the government, using renewable clean energy, using mass transport systems, and incorporating green spaces in urban planning.2 Resources: 1) http://www.ehow.com/info_10056161_5-major-problems-urbanization.html 2) http://environment.nationalgeographic.com/environment/habitats/urban-threats2/ 3) http://www.21stcentech.com/urban-landscapes-in-the-21st-century-part-2-the-evolution-ofcities/

Urbanization + Thrive.

Thrive. focuses on mitigating some of the issues associated with urbanization.

6

Food Supply

Provides groceries in an area lacking a provider of common household goods.

Poverty

Provides food at reduced costs and teaches people how to utilize all parts of an item of food.

Housing

Provides living space for people moving into the city.

Education

Teaches people a skill so that they can become more self-sustaining.

Greenspace

Allows people to reconnect with nature and to grow their own food.

Research Sustainability

Thrive. incorporates the three aspects of sustainability into its design. These three categories are environmental, economic, and social. In order for something to truly be sustainable, it must possess these three qualities.

Environmental Thrive. works to protect the environment in its goal of eliminating food waste in both its grocery store and restaurant. The joint inventory allows for the food to have a higher chance of being consumed. The roof garden of Thrive. also brings much needed greenspace back into the city environment. The roof garden allows for residents to produce their own food and become more self-sustaining.

Economic Thrive. operates two businesses that work in conjunction with one another. They take advantage of sustainable practices that allow them to be profitable, yet provide goods at a lower cost to customers. One of the businesses provides goods that are not available in close proximity to residents in the area.

Social Thrive. works to better the community through the culinary education that it provides. It brings people together and allows them to form a smaller community in a large city.

Environmental.

Social.

Sustainable.

Economic.

Sustainability. Thrive.

Sustainability Diagram

Thrive. Logo

7

Proposed Building The National Building Address: 406 s 12th street, Omaha, NE Size: 26,144 sq ft Floors: LL, 1st, 2nd, 3rd, Roof Built: 1914 Renovated: 1994 Building Class: B Zoning Description: CBD

Lower Level [LL] Plan SF: 7,508 Ceiling Height: 13’ 9 1/2”

First Floor Plan Size: 5,246 sq ft Ceiling Height: 11’ 10 3/4”

8

Second Floor Plan Size: 5,188 sq ft Ceiling Height: 10’ 4 1/8”

Third Floor Plan Size: 5,173 sq ft Ceiling Height: 10’ 4 1/2”

Roof Plan Size: 6,132 sq ft Ceiling Height: N/A

9

Site Context Location The proposed location of the design is a building located in downtown Omaha, NE. The building is called the National Building and sits on the corner of 12th and Harney street.

Primary Surroundings The buildings located in close proximity to the site are mainly restaurants and bars. There are a few retail shops located nearby, as well. Apartments and lofts comprise the top floors of many of the surrounding buildings.

Secondary Surroundings Outside of the immediate proximities, many of the surrounding buildings serve as offices, government buildings, apartment complexes, retail stores, and restaurants. There are public greenspaces located a couple of blocks away from the site.

Parking There are several parking lots in close proximity to the site. One is a surface lot and the other is a parking garage. Street parking is also available along the surrounding streets: 12th street, 13th street, Harney street, and Howard street.

Streets + Traffic One-way streets are on the north, south, and west sides of the block. A two-way street is on the east side of the block. The streets surrounding the site have low levels of traffic.

10

Site Map | Google Earth Downtown Omaha, NE

Douglas street

18th street Farnam street

Harney street

10th street

11th street

12th street

13th street

14th street

15th street

16th street Howard street

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St M

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

9th street

Jones street

Site Map | Graphic Downtown Omaha, NE

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Site Context Douglas street

18th street Farnam street

Harney street

10th street

11th street

12th street

13th street

14th street

15th street

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Howard street

e

enu

s av

ary

St M

Jackson street

9th street

Jones street

Mixed Use

Residential

Commercial Retail | Entertainment

Office

Civic | Institutional

Greenspace

Industrial | Warehousing

Parking Structures

Site Map | Occupancies Downtown Omaha, NE

Douglas street

18th street Farnam street

Harney street

10th street

11th street

12th street

13th street

14th street

15th street Howard street

e

enu

s av

ary

St M

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

9th street

Jones street

Surface Parking

Parking Garage

Site Map | Parking + Greenspace Downtown Omaha, NE

12

Douglas street

18th street Farnam street

Harney street

14th street

13th street

12th street

11th street

10th street

14th street

13th street

12th street

11th street

10th street

Howard street

e

enu

s av

ary

St M

15th street

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

9th street

Jones street

One-Way | South

One-Way | North

One-Way | West

One-Way | East

Two-Way

Site Map | Streets Downtown Omaha, NE

Douglas street

18th street Farnam street

Harney street

15th street Howard street

e

enu

s av

ary

St M

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

9th street

Jones street

Low Traffic

Intermediate Traffic

High Traffic

Site Map | Traffic Downtown Omaha, NE

13

Demographics City: Omaha, NE Zip Code: 68102 Land Area: 1.8 sq. mi.

Water Area: 0.1 sq. mi.

Population: 6,102 Density: 3,404 people/sq. mi.

Males: 3,576 [58.6%] Females: 2,526 [41.4%] Median Resident Age: 28.4 Race: White: 3,887 Black: 1,137 American Indian: 51 Asian: 256 Pacific Islander: 4 Other: 8 Two or more races: 140 Hispanic or Latino: 619 http://www.city-data.com/zips/68102.html

Zip Code 68102 Boundary

14

White

Black

Hispanic or Latino

Asian

Other

2 or more races

Racial Composition

Houses + Condos: 3,749 Renter-occupied Apartments: 2,510 Average Household Size: 1.5 people Education [25 years+]: High School or Higher: 89.6% Bachelor’s Degree: 40% Graduate Degree: 15% Unemployed: 7.6%

Mean commute time: 16.9 minutes Average Income: $38,131 Income below Poverty in 2013: 30.9% Profit from Business: $11,318 Marital status [15 years+]: Never Married: 66.1% Currently Married: 18.2% Separated: 2.7% Widowed: 2.3% Divorced: 10.7% http://www.city-data.com/zips/68102.html

Age of Population

15

Scope of Services Phases + Timeline Project Timeline Design Documentation Conceptual Development Programming & Research

50 hrs

Jan. 20

20 hrs

Feb. 3

Construction Documents

Schematic Design

Design Development

Detail Model

Final Design Presentation

30 hrs

80 hrs

20 hrs

80 hrs

Feb. 10

Feb. 22

Mar. 16

Start Date: January 20, 2016

Hourly Rate: $150.00

End Date: May 2, 2016

Projected Fee: $47,250

Total Projected Hours: 315 hours

Project Phases

16

Programming & Research

Final Design Presentation

Projected: 50 hours Actual: 45.5 hours

Projected: 80 hours Actual: 94.25 hours

Conceptual Development

Construction Documents

Projected: 20 hours Actual: 12 hours

Projected: 20 hours Actual: 20.5 hours

Schematic Design

Code Review

Projected: 30 hours Actual: 26.5 hours

Projected: 10 hours Actual: 3.75 hours

Design Development

Design Documentation

Projected: 80 hours Actual: 37.5 hours

Projected: 5 hours Actual: 5.75 hours

Detail Model

Total

Projected: 20 hours Actual: 11.75 hours

Projected: 315 hours Actual: 257.5 hours

Code Review

20 hrs

Apr. 15

10 5

Apr. 29

May 2

Schedule Calendar

January 2016 Sunday

Tuesday

Monday

Wednesday

Thursday

Friday

Saturday 1

2

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Proposal/ Schedule/ Time Projection due

31

February 2016 Sunday

Monday

Tuesday

1

2

Wednesday 3

Thursday

Friday

Saturday

4

5

6

11

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Program due

7

8

9

10 Conceptual Development Presentation

14

21

15

16

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18

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20

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Schematic Design Presentation

28

29

17

Schedule Calendar

March 2016 Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

3

4

5

9

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16

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25

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6

7

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Design Development Presentation

20

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Spring Break

27

28

April 2016 Sunday

18

Monday

Tuesday

Wednesday

Thursday

3

4

5

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Friday

Saturday 1

2

8

9

15

16

22

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30

Final Model due/ Final Design & Presentation

Construction Documents due/ Code Review

Project Reviewers May 2016 Sunday 1

Monday

Tuesday

2

3

Wednesday 4

Thursday 5

Friday 6

Saturday 7

Design Documentation due

8

9

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11

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Project Reviewers Ashley Wojtalewicz

Meg Hattan

Peer Reviewer Interior Design Student

Professional Reviewer Project Manager + Interior Designer | Spaces, Inc.

Kelsey Pierce

Susan Whitfield

Peer Reviewer Interior Design Student

Content Reviewer Project Manager | No More Empty Pots

Taylor Gillogly Peer Reviewer Interior Design Student

19

Program

21

Executive Statement + Goals Executive Statement Thrive. is a proposal for the renovation of the interiors of an existing building located in downtown Omaha, NE. The renovation helps to mitigate some of the negative effects of urbanization that citizens are facing. The building occupancies help to deal with the issues of food supply, housing, education, greenspace, and poverty in downtown Omaha, NE. Thrive. offers multiple building occupancies that work together to provide a cohesive solution to these negative effects and do so in a sustainable manner.

Project Goals 1. Provide a grocery store in an urban environment that is currently lacking one to help solve the issue of home food supply that many residents face.

2. Incorporate sustainability into the concept of the building in order to create a design that will stand the test of time.

3. Provide a green roof for residents in a downtown environment that will allow them to reconnect with nature.

4. Create a commercial space that is beneficial to the community socially and economically.

22

Proposed Building The National Building Address: 406 s 12th street, Omaha, NE Size: 26,144 sq ft Floors: LL, 1st, 2nd, 3rd, Roof Built: 1914 Renovated: 1994 Building Class: B Zoning Description: CBD

Lower Level [LL] Plan SF: 7,508 Ceiling Height: 13’ 9 1/2”

First Floor Plan Size: 5,246 sq ft Ceiling Height: 11’ 10 3/4”

23

Second Floor Plan Size: 5,188 sq ft Ceiling Height: 10’ 4 1/8”

Third Floor Plan Size: 5,173 sq ft Ceiling Height: 10’ 4 1/2”

Roof Plan Size: 6,132 sq ft Ceiling Height: N/A

24

Analysis of Existing Conditions Location The proposed building lies in the Old Market district of downtown Omaha, NE. The building is called the National Building which sits on the corner of 12th and Harney street and is highlighted in yellow. Other notable buildings located in close proximity to the site include the Orpheum Theatre, ConAgra campus, Embassy Suites Hotel, the Omaha Performing Arts Center, W. Dale Clark Library, and the Omaha Police Department’s Central Police Headquarters.

Site Map | Google Earth Downtown Omaha, NE

Douglas street

18th street

Greenspace

Farnam street

Greenspace lies to the north of the site at Gene Leahy Mall. This strip of land contains a man-made stream and several types of trees and plants. This area is a recreational park accessible to the public. More greenspace lies to the southeast of the site and is a few blocks away, but is an accessible walking distance. Not much vegetation or plant life is present along the streets or buildings in this particular area. Further south in the Old Market, planters can be found lining the streets and buildings.

Harney street

10th street

11th street

12th street

13th street

14th street

Howard street

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enu

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ary

St M

15th street

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

Jones street

Site Map | Graphic Downtown Omaha, NE

Douglas street

18th street

Occupancies

Farnam street

Many of the buildings surrounding the site are used for retail, designated by orange on the map. Most of these retail spaces serve as restaurants and bars. Many of these buildings also serve as residences on the upper floors, indicated by light yellow. An office building is located directly to the north of the site, designated with tan, and also contains a few restaurants. A civic building resides to the northwest of the site, indicated by purple. This building is the Nebraska Health & Human Services building.

Harney street

10th street

11th street

12th street

13th street

14th street

15th street

Howard street

e

enu

s av

ary

St M

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

Jones street

Mixed Use

Residential

Commercial Retail | Entertainment

Office

Site Map | Occupancies Downtown Omaha, NE

Civic | Institutional

Greenspace

Industrial | Warehousing

Parking Structures

25

Analysis of Existing Conditions Douglas street

18th street

Parking

Farnam street

Street parking is available on the streets surrounding the site and most of the other streets within walking distance of the site. There are also several parking lots located in close proximity to the site. There is a parking garage located directly to the north of the site, indicated by orange, and a surface parking lot located to the east of the site, indicated by purple. Although several parking lots are located close to the site, parking may be difficult to come by during regular work hours and on the weekends.

Harney street

11th street

10th street

11th street

10th street

11th street

10th street

12th street

13th street

14th street

Howard street

e

enu

s av

ary

St M

15th street

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

Jones street

Surface Parking

Site Map | Parking Downtown Omaha, NE

Douglas street

Parking Garage 18th street

Streets

Farnam street

One-way streets lie on the north (yellow), south (green), and west (orange) sides of the site. A two-way street lies to the east (tan). Harney street to the north runs from west to east. Howard street to the south runs from east to west.

13th street to the west runs from south to north and 12th street to the east is a two-way street. Accessible walkways for pedestrians are present along all of these streets. The sidewalks are fairly wide and are made to accommodate a large number of pedestrians.

Harney street

12th street

13th street

14th street

Howard street

e

enu

s av

ary

St M

15th street

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

Jones street

One-Way | South

One-Way | North

One-Way | West

Douglas street

One-Way | East

Site Map | Streets Downtown Omaha, NE

Two-Way

18th street

Traffic

Farnam street

The streets that are in close proximity to the site have low levels of traffic, indicated by purple. 13th street has an intermediate traffic level further south of the site, indicated by yellow. Although the streets generally have low levels of traffic, they become more congested during the morning and afternoon commute periods as well as during the weekends. Many people from around the city will come to enjoy the downtown and Old Market night life during these weekend hours.

Harney street

12th street

13th street

14th street

15th street

Howard street

e

enu

s av

ary

St M

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

Jackson street

Jones street

Low Traffic

26

Intermediate Traffic

High Traffic

Site Map | Traffic Downtown Omaha, NE

Client Requirements Grocery Store Store Layout 1. Selling and sales should be an important consideration when deciding the layout of a grocery store.

2. Feature areas in the store are end caps, freestanding fixtures, and at pointof-sale. The products placed here should be “impulse-buy” products.

3. The layout and fixtures must be flexible as sizes of products might change and the products the store offers might change, as well.

4. Enough space should be left between the aisles and displays for shopping carts to make turns easily.

5. The check-out area should serve as a buffer between the entrance and the store’s merchandaise. This helps with security and reduces thefts.

6. When space planning the store, these items should be taken into consideration: -

Product categories Amount of products on shelf Space allocation on shelf Space utilization

7. The flow pattern or circulation of customers through the store should be a consideration for the store’s layout.

8. There are three typical layout types:

Grid

Loop

Freeform

Standard store layout with aisles and rows

Customers circulate around a cental island

Displays are placed randomly throughout the store

Department Locations Produce | Ideally located on the first perimeter wall because it is visually appealing with all of its color Meat | Not as important in an urban store, but the deli department is still a popular section and should be located accordingly Dairy | Located on perimeter for easy stocking Frozens | Located mid-store or at the end of the shopping experience Bakery | Located mid-store or on perimeter if bakery items are made on-site Resources: http://supermarketnews.com/small-format-supermarket/there-still-opportunity-small-formatsupermarkets http://www.slideshare.net/glenferry/designing-supermarket https://libres.uncg.edu/ir/uncg/f/Jennings_uncg_0154M_10088.pdf

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Client Requirements Grocery Store Key Elements 1. When designing a store, it is important to think about these three factors: - Ambiance and image - Customer behavior - Facilities utilization 2. The aesthetic appearance or ambiance given by a store can effect customers’ comfort levels and can influence how much they buy 3. Communication elements such as signs and graphics, lighting, and color are important wayfinding tools.

4. Having an accessible loading dock or place for merchandaise to be brought into the store without having to be brought through the selling area is important.

Site Specific Considerations 1. For a smaller establishment, urban grocery stores should focus on selling the following items: - Fresh food - Food-to-go and prepared foods - Groceries centered on natural, organic, and local products 2. People coming to and from this urban store are likely going to be walking.

Having smaller portions of food to sell is important so that people are able to carry the items they buy from the store to their home.

Equipment

Refrigeration

Produce Sprayers Check-out Lanes

Shelving

Multiple refrigerators and freezers are needed to store produce, merchandaise, and other frozen goods.

Keeping produce fresh and moisturized is important to keep the food edible for as long as possible.

A durable shelving system that allows for maximum product visibility, but takes up very little square footage is needed. A lightweight, adjustable shelving system would allow for flexibility in the store layout.

Multiple check-out lanes are needed to accommodate a larger number of customers wishing to buy products from the store.

Resources:

http://supermarketnews.com/small-format-supermarket/there-still-opportunity-small-formatsupermarkets http://www.slideshare.net/glenferry/designing-supermarket https://libres.uncg.edu/ir/uncg/f/Jennings_uncg_0154M_10088.pdf

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Client Requirements Restaurant Kitchen 1. Hand washing stations should be easily accessible for workers.

2. To prevent cross-contamination, the warewash area should have a separate entrance for staff to deliver dirty dishes without walking through any prep areas.

3. The layout of the kitchen should consider the issues of cross-contamination.

4. All equipment should be commercial grade.

5. Stationary equipment should be sealed to the wall or spaced properly to allow access for cleaning.

6. Ergonomics are extremely important for kitchen efficiency.

7. Allow plenty of room for food storage.

8. Don’t allow for any grease traps to form within design.

9. Spaces should be large enough to allow for two workers to be working in the same area at the same time.

10. There are four basic kitchen layouts:

Ergonomic Kitchen

Assembly Line

Customized to actions that take place in the restaurant for the fastest cooking, regardless of the poor energy efficiency

Ideal for restaurants that do not have large number of dishes in the menu and preparing of meals has been flowing in line

Zone Style

Island Style

Work tables are located in zones with respect to the operations performed in the kitchen

The central section is usually used for cooking while the cleaning and cutting of the food is done on tables along the walls of the kitchen

Dining 1. A balance between retaining restaurant ambiance and maximizing seating capacity should be sought 2. To minimize the number of “bad tables,” disguise problem areas: - Dividers - Tall plants - Screens 3. Ambiance is an important factor in the dining experience

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Client Requirements Restaurant Equipment

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Food Preparation Tables

Beverage Machines

Hand Washing Sink

Storage cabinets

Refrigerator

Freezer

Ice Machine

Slicer

Fryer

Stovetop

Oven

Exhaust Hood

3-compartment Sink

Mop Sink

Mechanical Dishwasher

Dish Drying Racks

Client Requirements Cooking Classroom Cooking Space 1. Multiple cooking and preparation spaces are needed for several people to utilize the cooking space at the same time. Two to three spaces are needed to accommodate 8-12 cooking students.

2. Ample space is needed for people to move past one another easily while cooking.

3. A central demonstration area that is visible to multiple people in the classroom is needed for the instructor to display cooking methods.

4. A classroom style set-up with a white board and tables and chairs for an instructor to give information to students is needed in a section of the cooking classroom.

5. Adjustable height equipment is needed to serve different age populations.

6. With limited space, everything should be designed with efficiency in mind.

7. Space is needed for students and instructors to store personal items.

Equipment

Food Preparation Tables

3-compartment Sink

Hand Washing Sink

Storage cabinets

Refrigerator

Freezer

Stovetop

Exhaust Hood

Efficient Kitchen Design

This design for a mobile cooking classroom utilizes efficient kitchen design to fit all of the necessary equipment in a limited space.

SMART Mobile Cooking Classroom Plan

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Client Requirements Apartments Basic Spaces Kitchen Dining Room Bedroom Living Room Bathroom Storage Closet

Considerations: 1. Wall types between apartments should take noise levels into consideration.

2. Each apartment should have access to laundry machines.

3. Security is important in an urban setting with multiple residents living in the same building.

4. Windows should be placed to maximize natural light in the space.

5. Windows should be placed in bedrooms and living rooms when possible for fire safety.

6. Comfort should be a consideration in the design of the apartments as the space will become someone’s home.

7. The layout should be designed with placeholders for furniture to avoid awkward and difficult spaces for tenants to place their belongings.

Apartment Building Type: Shop Top “Shop top apartments are mixed use residential buildings often located in established centers, along main streets or close to public transport hubs. They can be small infill or larger developments where the ground floor is occupied by retail or commercial uses. Shop top apartments typically range between two and six storeys and are best used when: • increased residential uses are desired in established retail and commercial areas • the context is a traditional main street • zero setbacks to side boundary walls are possible or desired • active frontages such as retail tenancies are desired at street level • pedestrian activity on the street is desired • rear lane access is available.”

http://www.planning.nsw.gov.au/~/media/B3AA562DED44C7382E6BE9754E8 9851.ashx

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Client Requirements Roof Garden Structure “A green roof is a green space created by adding layers of plants on top of a traditional roofing system.

The layers of a contemporary green roof system, from the top down, include: 1. The plants, often specially selected for particular applications 2. An integrated irrigation system and controls 3. An engineered growing medium, which generally will not include soil 4. A landscape or filter cloth to contain the roots and the growing medium, while allowing for water penetration 5. A specialized drainage layer, sometimes with built-in water reservoirs 6. A waterproofing/roofing membrane, with an integral root repellent 7. The roof structure, with traditional insulation either above or below” Vegetation Growing Medium Filter Membrane Drainage Layer Waterproof Membrane Support Panel Thermal Insulation Vapour Control Layer Structural Support

Roof Garden Structure Diagram

Considerations “There are several important design and structural differences between ground level landscape development and rooftop developments. The following are the special construction requirements and considerations when developing a roof garden: •

Protection of the integrity of the roof and structure

•

Positive drainage

•

A long-term, lightweight planting medium

•

Irrigation for optimum plant growth and sustainability

•

Adaptation to the climatic conditions

•

Selection of hardscape materials (paving, structural materials, site

•

Furnishings and water as a design element) and their special use and

•

Requirements as part of a roof garden system

•

Provisions for utilities

•

Public safety and security

•

Ease of maintenance”

http://www.mccaren.com/pdfs/RooftopGardenManual.pdf

33

Living Room Entry

Square Footages Storage Total

Restaurant Dining Area Waiting Area Check-In Desk

30 50 950

Cooking Classroom 1800 200 75

Seating

150

Preparation Space

250

Cooking Space

200

Bar

300

Storage

Restroom (2)

400

Total

Kitchen

800

Server Preparation

300

Grocery Store

Walk-In Fridge

150

Merchandise

Storage

300

Frozen Merchandise

Office

150

Cash Wrap

Cash Wrap

100

Restroom (2)

200

Breakroom

350

Storage

600

Total

4575

Apartment Unit Bedroom (2)

Total

50 650

4000 500 1850

7500

300

Bedroom Closet (2)

50

Overall

Full Bathroom

75

Restaurant

4575

Kitchen

100

Apartment x 10 units

9500

Dining

75

Cooking Classroom

650

Half Bathroom

50

Grocery Store

7500

Laundry

20

Circulation

3200

Living Room

200

Entry

30

Storage

50

Total

34

200

950

Cooking Classroom Seating

150

Total

25425

Spaces Overall

Grocery Store Restaurant Cooking Class Apartments Roof Garden Adjacent Indifferent Not Adjacent

LL 1st 2nd 3rd 4th

GREEN ROOF APARTMENTS APARTMENTS RESTAURANT GROCERY

Occupancy Stacking Diagram

35

Spaces

Grocery Store Merchandise Frozen Goods Cash Wrap Restrooms Breakroom Storage Adjacent Indifferent Not Adjacent

Storage Breakroom

Merchandise Cash Wrap Frozen Goods

Size Comparison Diagram

36

Restroom

Spaces Restaurant Dining Area Waiting Area Check-In Desk Bar Restrooms Kitchen Server Prep.

Walk-In Fridge Storage Office Cash Wrap Adjacent Indifferent Not Adjacent

Restrooms Office Storage Dining Area

Cash Wrap

Bar Server Prep

Waiting

Kitchen

Check-In

Fridge

Size Comparison Diagram

37

Spaces

Cooking Class Seating Prep. Space Cooking Space Storage Adjacent Indifferent Not Adjacent

Cooking Space Seating

Preparation Space Storage

Size Comparison Diagram

38

Restroom

Spaces Apartments Bedroom Closet Full Bathroom Kitchen Dining Half Bathroom Laundry Living Room Entry Storage Adjacent Indifferent Not Adjacent Kitchen Storage

Laundry

Dining Closet Half Bathroom

Bedroom

Full Bathroom Living Room

Size Comparison Diagram

39

Precedent Analysis Culinary Classroom

Location: Vista High School, Vista, California Size: 2,400 square feet This high school culinary classroom utilizes wall finishes and a soffit to distinguish between the cooking and teaching areas in the classroom. These design elements also help to soften the classroom and make it feel less industrial. The kitchen and teaching spaces are designed with efficient circulation in mind as space is limited and efficiency is of the utmost importance in any professional culinary space. This culinary classroom utilized both a cooking and teaching space to allow for multiple types of learning to occur. http://www.architectmagazine.com/project-gallery/culinary-arts-classroom

40

Precedent Analysis Urban Rooftop Farming

Location: Stack House Apartments, Seattle, Washington Size: 1,000 square feet The Seattle Urban Farm Company (SUFCo) builds and maintains roof gardens for apartment complexes and restaurants in Seattle.

They send people weekly to maintain the rooftop community gardens. These workers trim, plant, water, and designate with signs when something is ready to be harvested. Rather than having each resident farm a plot of the garden, the complex is able to grow massive amounts of produce by having a communal garden. Any resident is able to come and pick any of the produce once it has been designated as “ready� by the SUFCo workers. http://seattlerefined.com/the-home/urban-farming-apartment-complex-edition

41

Precedent Analysis

Grocery Store + Restaurant Design Location: Mama Campo, Madrid, Spain Size: 2,000 square feet Mama Campo is a combination of a restaurant, grocery store, and farmers’ market. This small establishment’s occupancies work together to provide multiple services to their customers.

The ingredients used in the food from the restaurant are mainly local and organic, creating a dining style specific to the region.

The interior design connects the different spaces and allows guests to view the separate occupancies as a single business.

The walls and ceilings have various natural textures and colors.

Eco-friendly materials are used throughout the space including wood, earth plaster, jute fiber, silicate clay, lime, woven reeds, straw, sisal (natural fiber rope) and natural paints. Warm and earth tone colors are used throughout the space to blend with these natural materials. http://www.knstrct.com/interior-design-blog/2014/7/2/mama-campo

42

Design Trends Grocery Lighting The urban grocery store should draw the customers to merchandise by creating a dramatic emphasis with a focused light source. Lighting plays a key role in creating the drama and excitement found within specialty departments such as produce, deli, meat, wine, and floral. When highlighting specialty areas, the light should be three times brighter than the general lighting. By doing this the customers will be more attracted to the merchandise and less distracted by the actual lighting system.

Materials Using materials that remind customers of nature is becoming more common in grocery stores: •

Raw, unfinished materials used for store fixtures

•

Cardboard, crates, pallets and OSB particle board

•

Plant life to create texture and define spaces

•

Adding texture with real or faux finishes of wood, brick and stone

•

Lighting used as art and to create ambiance

•

Chalkboard finishes painted on walls and store fixtures

Recipe-Based Grocery Stores “Unlike traditional grocery stores, Pantry will center around 20 separate recipe stations. Each of these stations will feature an image of the finished dish, a list of the ingredients necessary and a handy take-home recipe card with cooking instructions. All of the food at these stations will be pre-portioned, ensuring that customers are not purchasing food that will only go to waste.” http://www.trendhunter.com/trends/recipe-kits

43

Design Trends Restaurant Materials Kitchen In a restaurant kitchen, all finishes should be smooth, easily cleanable and non-absorbent. Some health districts also require that light colors be used so it’s easier to see if areas are clean. Typical kitchen finishes are tile floor, FRP (fiber-reinforced plastic) walls and smooth vinyl ceiling tiles.

Dining Area “While hard edges and lots of concrete, steel, glass and exposed lighting are still popular, B3 designers say that you could create a point of difference by using softer finishes like paper, fabrics and soft textured materials. Contrasting with hard materials like steel and concrete, these touches evoke delicacy and softness, helping people feel relaxed and more like lingering in the restaurant longer.” http://info.soundofarchitecture.com/blog/the-latest-trends-in-restaurantinterior-design

Lighting “Whether it’s colorful, recessed, or back-lit, using lighting to create points of interest or inviting atmospheres in restaurants is a trend that’s not going away any time soon. Walk into any new restaurant and take a look at the lighting – it almost always draws the eye to some sort of cool feature. It could be art, an architectural element of some sort, or even just an interesting light fixture.”

Technology “In the coming years, we are likely to see more technology built right in to restaurants. High-tech sound systems, TV monitors built straight into walls, touch screen ordering, cell phone charging and more.” http://www.shingobee.com/2015/01/restaurant-design-trends/

44

Design Trends Roof Gardens Gardening Roof gardens found in urban environments are becoming more commonly used to actually grow produce. Users of these “community gardens� help to grow the fruits, vegetables, and other produce and are able to eat the produce that they help to grow. Some community roof gardens are cared for by outside companies, but others are cared for by tenants of the building. http://seattlerefined.com/the-home/urban-farming-apartment-complex-edition

Layout Roof garden design has been changing in recent years. Roof gardens were once used solely as spaces for plants and trees to grow. The design of roof gardens is shifting to become more like outdoor patios. These spaces are being designed with how humans might like to enjoy the space in mind. It is becoming more about the inhabitants’ usage, and less about the amount of foliage that can be fit onto the roof.

45

Design Trends Apartments

Common Areas As the size of apartments continues to shrink, common areas are becoming more popular. Common areas are being equipped with the technology needed to facilitate these live-work interactions. USB ports, dependable WiFi, iCafes, and other Web-access features are now common practice. To withstand greater usage, common areas are being decked out with more durable furniture and carpeting. http://www.bdcnetwork.com/5-intriguing-trends-track-multifamily-housinggame#sthash.Gx9OTzJi.dpuf

Layout Areas are being designed to have one space bleed into another, creating a more open feel. As apartment sizes continue to shrink with a high demand for square footage in urban environments, floor plans continue to become more open. The shift towards a studio style apartment is becoming more common in densely populated cities. http://theamericangenius.com/housing-news/apartment-design-trendsurban-areas-blending-spaces/

46

Codes + Standards Occupancy Classification SECTION 303 ASSEMBLY GROUP A 303.1 Assembly Group A. Assembly Group A occupancy includes, among others, the use of a building or structure, or a portion thereof, for the gathering of persons for purposes such as civic,social or religious functions; recreation, food or drink consumption or awaiting transportation.

303.1.1 Small buildings and tenant spaces.

A building or tenant space used for assembly purposes with an occupant load of less than 50 persons shall be classified as a Group B occupancy.

303.1.2 Small assembly spaces.

The following rooms and spaces shall not be classified as Assembly occupancies: 1. A room or space used for assembly purposes with an occupant load of less than 50 persons and accessory to another occupancy shall be classified as a Group B occupancy or as part of that occupancy.

2. A room or space used for assembly purposes that is less than 750 square feet (70 m2) in area and accessory to another occupancy shall be classified as a Group B occupancy or as part of that occupancy.

303.3 Assembly Group A-2.

Assembly uses intended for food and/or drink consumption including, but not limited to: Banquet halls Casinos (gaming areas) Nightclubs Restaurants, cafeterias and similar dining facilities (including associated commercial kitchens) Taverns and bars SECTION 309 MERCANTILE GROUP M 309.1 Mercantile Group M. Mercantile Group M occupancy includes, among others, the use of a building or structure or a portion thereof, for the display and sale of merchandise and involves stocks of goods, wares or merchandise incidental to such purposes and accessible to the public. Mercantile occupancies shall include, but not be limited to, the following: Department stores Drug stores Markets Motor fuel-dispensing facilities Retail or wholesale stores Sales rooms

47

Codes + Standards

Occupancy Classification + Special Detailed Requirements 310.4 Residential Group R-2.

Residential occupancies containing sleeping units or more than two dwelling units where the occupants are primarily permanent in nature, including: Apartment houses Boarding houses (nontransient) with more than 16 occupants Congregate living facilities (nontransient) with more than 16 occupants Convents Dormitories Fraternities and sororities Hotels (nontransient) Live/work units Monasteries Motels (nontransient) Vacation timeshare properties SECTION 420 GROUPS I-1, R-1, R-2, R-3 420.1 General.

Occupancies in Groups I-1, R-1, R-2 and R-3 shall comply with the provisions of Sections 420.1 through 420.5 and other applicable provisions of this code.

420.2 Separation walls.

Walls separating dwelling units in the same building, walls separating sleeping units in the same building and walls separating dwelling or sleeping units from other occupancies contiguous to them in the same building shall be constructed as fire partitions in accordance with Section 708.

420.3 Horizontal separation.

Floor assemblies separating dwelling units in the same buildings, floor assemblies separating sleeping units in the same building and floor assemblies separating dwelling or sleeping units from other occupancies contiguous to them in the same building shall be constructed as horizontal assemblies in accordance with Section 711.

[F] 420.4 Automatic sprinkler system.

Group R occupancies shall be equipped throughout with an automatic sprinkler system in accordance with Section 903.2.8. Group I-1 occupancies shall be equipped throughout with an automatic sprinkler system in accordance with Section 903.2.6. Quick-response or residential automatic sprinklers shall be installed in accordance with Section 903.3.2.

[F] 420.5 Smoke detection and fire alarm systems.

Fire alarm systems and smoke alarms shall be provided in Group I-1, R-1 and R-2 occupancies in accordance with Sections 907.2.6, 907.2.8 and 907.2.9, respectively. Single-or multiple-station smoke alarms shall be in accordance with Section 907.2.11.

48

Codes + Standards General Means of Egress

SECTION 1003 GENERAL MEANS OF EGRESS 1003.1 Applicability.

The general requirements specified in Sections 1003 through 1013 shall apply to all three elements of the means of egress system, in addition to those specific requirements for the exit access, the exit and the exit discharge detailed elsewhere in this chapter.

1003.2 Ceiling height.

The means of egress shall have a ceiling height of not less than 7 feet 6 inches (2286 mm).

Exceptions: 1. Sloped ceilings in accordance with Section 1208.2.

2. Ceilings of dwelling units and sleeping units within residential occupancies in accordance with Section 1208.2.

3. Allowable projections in accordance with Section 1003.3.

4. Stair headroom in accordance with Section 1009.5.

5. Door height in accordance with Section 1008.1.1.

6. Ramp headroom in accordance with Section 1010.6.2.

7. The clear height of floor levels in vehicular and pedestrian traffic areas in parking garages in accordance with Section 406.4.1.

8. Areas above and below mezzanine floors in accordance with Section 505.2.

1003.3 Protruding objects.

Protruding objects shall comply with the requirements of Sections 1003.3.1 through 1003.3.4.

1003.3.1 Headroom.

Protruding objects are permitted to extend below the minimum ceiling height required by Section 1003.2 provided a minimum headroom of 80 inches (2032 mm) shall be provided for any walking surface, including walks, corridors, aisles and passageways. Not more than 50 percent of the ceiling area of a means of egress shall be reduced in height by protruding objects.

Exception: Door closers and stops shall not reduce headroom to less than 78 inches (1981 mm).

A barrier shall be provided where the vertical clearance is less than 80 inches (2032 mm) high. The leading edge of such a barrier shall be located 27 inches (686 mm) maximum above the floor.

1003.3.2 Post-mounted objects.

A free-standing object mounted on a post or pylon shall not overhang that post or pylon more than 4 inches (102 mm) where the lowest point of the leading edge is more than 27 inches (686 mm) and less than 80 inches (2032 mm) above the walking surface. Where a sign or other obstruction is mounted between posts or pylons and the clear distance between the posts or pylons is greater than 12 inches (305 mm), the lowest edge of such sign or obstruction shall be 27 inches (686 mm) maximum or 80 inches (2032 mm) minimum above the finished floor or ground.

49

Codes + Standards General Means of Egress

Exception: These requirements shall not apply to sloping portions of handrails between the top and bottom riser of stairs and above the ramp run.

1003.3.3 Horizontal projections.

Structural elements, fixtures or furnishings shall not project horizontally from either side more than 4 inches (102 mm) over any walking surface between the heights of 27 inches (686 mm) and 80 inches (2032 mm) above the walking surface.

Exception: Handrails are permitted to protrude 41/2 inches (114 mm) from the wall.

1003.3.4 Clear width.

Protruding objects shall not reduce the minimum clear width of accessible routes.

1003.4 Floor surface.

Walking surfaces of the means of egress shall have a slip-resistant surface and be securely attached.

1003.5 Elevation change.

Where changes in elevation of less than 12 inches (305 mm) exist in the means of egress, sloped surfaces shall be used. Where the slope is greater than one unit vertical in 20 units horizontal (5-percent slope), ramps complying with Section 1010 shall be used. Where the difference in elevation is 6 inches (152 mm) or less, the ramp shall be equipped with either handrails or floor finish materials that contrast with adjacent floor finish materials.

Exceptions: 1. A single step with a maximum riser height of 7 inches (178 mm) is permitted for buildings with occupancies in Groups F, H, R-2, R-3, S and U at exterior doors not required to be accessible by Chapter 11.

2. A stair with a single riser or with two risers and a tread is permitted at locations not required to be accessible by Chapter 11, provided that the risers and treads comply with Section 1009.7, the minimum depth of the tread is 13 inches (330 mm) and at least one handrail complying with Section 1012 is provided within 30 inches (762 mm) of the centerline of the normal path of egress travel on the stair.

3. A step is permitted in aisles serving seating that has a difference in elevation less than 12 inches (305 mm) at locations not required to be accessible by Chapter 11, provided that the risers and treads comply with Section 1028.11 and the aisle is provided with a handrail complying with Section 1028.13.

Throughout a story in a Group I-2 occupancy, any change in elevation in portions of the means of egress that serve nonambulatory persons shall be by means of a ramp or sloped walkway.

1003.6 Means of egress continuity.

The path of egress travel along a means of egress shall not be interrupted by any building element other than a means of egress component as specified in this chapter. Obstructions shall not be placed in the required width of a

50

Codes + Standards

General Means of Egress + Occupant Load means of egress except projections permitted by this chapter. The required capacity of a means of egress system shall not be diminished along the path of egress travel.

1003.7 Elevators, escalators and moving walks.

Elevators, escalators and moving walks shall not be used as a component of a required means of egress from any other part of the building.

Exception: Elevators used as an accessible means of egress in accordance with Section 1007.4.

SECTION 1004 OCCUPANT LOAD 1004.1 Design occupant load.

In determining means of egress requirements, the number of occupants for whom means of egress facilities shall be provided shall be determined in accordance with this section.

1004.1.1 Cumulative occupant loads.

Where the path of egress travel includes intervening rooms, areas or spaces, cumulative occupant loads shall be determined in accordance with this section.

1004.1.1.1 Intervening spaces.

Where occupants egress from one room, area or space through another, the design occupant load shall be based on the cumulative occupant loads of all rooms, areas or spaces to that point along the path of egress travel.

1004.1.1.2 Adjacent levels.

The occupant load of a mezzanine or story with egress through a room, area or space on an adjacent level shall be added to the occupant load of that room, area or space.

1004.1.2 Areas without fixed seating.

The number of occupants shall be computed at the rate of one occupant per unit of area as prescribed in Table 1004.1.2. For areas without fixed seating, the occupant load shall not be less than that number determined by dividing the floor area under consideration by the occupant load factor assigned to the function of the space as set forth in Table 1004.1.2. Where an intended function is not listed in Table 1004.1.2, the building official shall establish a function based on a listed function that most nearly resembles the intended function.

Exception: Where approved by the building official, the actual number of occupants for whom each occupied space, floor or building is designed, although less than those determined by calculation, shall be permitted to be used in the determination of the design occupant load.

51

Codes + Standards Occupant Load

TABLE 1004.1.2 MAXIMUM FLOOR AREA ALLOWANCES PER OCCUPANT FUNCTION OF SPACE

OCCUPANT LOAD FACTORa

a. Floor area in square feet per

occupant.

Assembly without fixed seats Concentrated (chairs only-not fixed) Standing space Unconcentrated (tables and chairs)

7 net 5 net 15 net

Kitchens, commercial

200 gross

Mercantile Areas on other floors Basement and grade floor areas Storage, stock, shipping areas

60 gross 30 gross 300 gross

Residential

200 gross

1004.6 Multiple occupancies.

Where a building contains two or more occupancies, the means of egress requirements shall apply to each portion of the building based on the occupancy of that space. Where two or more occupancies utilize portions of the same means of egress system, those egress components shall meet the more stringent requirements of all occupancies that are served.

52

Ergonomics Circulation

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

53

Ergonomics Circulation

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

54

Ergonomics Circulation

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

55

Ergonomics Circulation

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

56

Ergonomics Circulation

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

57

Ergonomics Public Restrooms

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

58

Ergonomics Public Restrooms

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

59

Ergonomics Public Restrooms

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

60

Ergonomics Food Stores

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

61

Ergonomics Food Stores

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

62

Ergonomics Food Stores

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

63

Ergonomics Bars

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

64

Ergonomics Bars

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

65

Ergonomics Bars

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

66

Ergonomics Food Counters

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

67

Ergonomics Food Counters

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

68

Ergonomics Food Counters

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

69

Ergonomics Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

70

Ergonomics Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

71

Ergonomics Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

72

Ergonomics Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

73

Ergonomics Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

74

Ergonomics Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

75

Ergonomics Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

76

Ergonomics

Residential | Living Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

77

Ergonomics

Residential | Living Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

78

Ergonomics

Residential | Living Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

79

Ergonomics

Residential | Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

80

Ergonomics

Residential | Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

81

Ergonomics

Residential | Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

82

Ergonomics

Residential | Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

83

Ergonomics

Residential | Dining Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

84

Ergonomics

Residential | Sleeping Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

85

Ergonomics

Residential | Sleeping Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

86

Ergonomics

Residential | Sleeping Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

87

Ergonomics

Residential | Sleeping Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

88

Ergonomics

Residential | Cooking Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

89

Ergonomics

Residential | Cooking Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

90

Ergonomics

Residential | Cooking Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

91

Ergonomics

Residential | Cooking Spaces

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

92

Ergonomics

Residential | Bathrooms

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

93

Ergonomics

Residential | Bathrooms

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

94

Ergonomics

Residential | Bathrooms

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

95

Ergonomics

Residential | Bathrooms

Panero, Julius, and Martin Zelnik. Human Dimension & Interior Space: A Source Book of Design Reference Standards. New York: Whitney Library of Design, 1979. Print.

96

Conceptual Development

99

Thrive. Logo Development

Thrive. incorporates the three aspects of sustainability into its design. These three categories are environmental, economic, and social. In order for something to truly be sustainable, it must possess these three qualities.

Environmental Thrive. works to protect the environment in its goal of eliminating food waste in both its grocery store and restaurant. The joint inventory allows for the food to have a higher chance of being consumed. The roof garden of Thrive. also brings much needed greenspace back into the city environment. The roof garden allows for residents to produce their own food and become more self-sustaining.

Economic Thrive. operates two businesses that work in conjunction with one another. They take advantage of sustainable practices that allow them to be profitable, yet provide goods at a lower cost to customers. One of the businesses provides goods that are not available in close proximity to residents in the area.

Social Thrive. works to better the community through the culinary education that it provides. It brings people together and allows them to form a smaller community in a large city.

Environmental.

Social.

Sustainable.

Economic.

Sustainability. Thrive.

Sustainability Diagram

100

Thrive. Logo

Key Terms

Word Association Diagram Swirl

Fishing Boat

Net

Hand in Hand

Blend

Compartments

In Conjunction

Peel

Layers

Slice Bond

Conjoin

Mesh

Overlay Overlapping

Adjust

Inseperable

Fix Economic

Social

Environment

Sustainability Education

Wellness Developing

Biodiversity Loss

Poverty

Pollution

Health

Thrive.

Budding

Struggle

Growth

Urbanization

Housing Events

City

Entertainment People

Compact

Change

Dynamic

Structure

Environment People

Adapt

Protection

Community High Density

Life

Always Moving Buildings

Joy

Progressive

Transition Complex

Flexible

Futuristic Responsive

Intricate Multi-faceted

Listen

Helpful Engaged

Tight Knit Many Sides

101

Concept 1 Overlay

o•ver•lay to cover, overspread, or surmount with something the process of transferring a block of program code or other data into internal memory, replacing what is already stored (of a quality or feeling) become more prominent than (a previous quality or feeling)

Concept Statement The concept “overlay” connects to sustainability. It conveys that the multiple layers that create sustainability must build upon one another in order to make something whole. “Overlay” implies that multiple items are being juxtaposed and are becoming one. The newly formed item retains the qualities of each of its components, yet is something new entirely and is able to do things that none of the components could do on their own.

102

103

Concept 2 Adapt to Thrive a•dapt to make (something) suitable for a new use or purpose; modify

thrive to grow or develop well or vigorously

Concept Statement “Adapt to Thrive” discusses the healing capabilities of Thrive. It describes the responsive nature of the building to help people overcome some of the issues that accompany urbanization.

“Adopt to Thrive” also connects to the concept of sustainability.

In order for our society to thrive, we must adapt to the current state of our world and work to become a more sustainable society. The three components of sustainability must work together in order for something to thrive throughout time.

104

105

Schematic Design

107

Adapt to Thrive

Schematic Options for Occupancies Restaurant

Grocery

Apartments

Quick-Service

Recipe-Based

Low-Income

OR

OR

OR

Full-Service

Micro-Grocery

Traditional

Roof Garden

Cooking Classroom

Tenant-Use Only

In Grocery

OR

OR

Community Garden

In Restaurant

Option 1 - The Space Adapts This design is based on the idea of the space adapting to fit the needs of the user. The spaces should be extremely flexible and user-friendly. The different occupancies in the building should create a similar mood throughout, allowing for a connection to form between the spaces.

1. Quick-Service Restaurant 2. Recipe-Based Grocery Store 3. Cooking Classroom in Grocery Store 4. Low-Income Housing Apartments 5. Tenant-Use Only Roof Garden Option 2 - The User Adapts This schematic option is based upon the concept of the user adapting to new environments. The user will be submerged into different occupancies that will have very different styles. In this way, the user is forced out of their comfort zone and must adapt to the new environment.

1. Full-Service Restaurant 2. Micro-Grocery Store 3. Cooking Classroom in Restaurant 4. Traditional Housing Apartments 5. Community Roof Garden

109

Option 1

The Space Adapts Quick-Service Restaurant The quick-service restaurant provides fast, healthy meals to employees and tenants in the area. This contrasts with the fullservice restaurants located nearby.

Recipe-Based Grocery The recipe-based grocery store lays out portioned ingredients that all come together to create one meal. Several meals are set up throughout the store. This is beneficial as customers learn new healthy recipes that they can make for themselves and their families.

Cooking Classroom in Grocery The cooking classroom will be connected to the recipe-based grocery store. Those taking the class will be able to learn how to cook the recipes that are being sold in the store.

Low-Income Apartments Thrive. will allow those who are facing poverty to have affordable housing in a safe area. The building gives the tenants the tools to learn how to cook in a way that reduces food waste and, therefore, the costs they spend on food.

Tenant-Use Only Roof Garden The tenants of the building will be able to grow their own produce, reducing the amount of money they have to spend on food.

Parti Diagram - The Space Adapts

110

Lighting Lighting should give users the opportunity to create the mood that they want for a space. Dimmers should be utilized as well as multiple switches to allow users to determine varying light levels.

Materials The materials in the space should promote a visual connection between the occupancies in the building.

Color Palette The colors used throughout the building should put a customer or tenant at ease and should create a visual connection between the occupancies of the building.

Furniture Style The furniture in the spaces should be extremely flexible and user friendly. Users should be able to adjust the space to fit their needs by adjusting the furniture.

111

Option 1

The Space Adapts

Expandable Table

Adjustable Partition

Recipe-Based Display

Adjustable Lighting

UP

Recipe-Based Items

Dry Goods

Dairy + Frozen Storage

Breakroom UPUP

Produce

UP UP

Deli

UP

Cooking Classroom

Restrooms

Lower Level Floor Plan - Grocery Store 20’ = 1”

112

Check-Out

Spirits

S t o r a g e

UP

Office

Restrooms

Dining Kitchen Cash Wrap

Dining

UP UP

UP UP

Level 1 Floor Plan - Restaurant 20’ = 1”

UP

Apartment 1

Commons

Apartment 4

Apartment 3 Apartment 2

Apartment 5

UP UPUP

Level 2 + 3 Floor Plan - Apartments 20’ = 1” Tenant Tools

Tenant Garden

Business Tools

Business Garden Patio

Level 4 Floor Plan - Roof Garden 20’ = 1”

113

Option 2

The User Adapts Full-Service Restaurant This sit-down restaurant will blend well with the restaurants surrounding the building. It will provide those in the area with a different kind of restaurant that incorporates an evolving menu that changes based upon what is in surplus in the grocery store.

Micro-Grocery Store The micro-grocery store provides all of the necessary food items that one would like to find at a grocery store. The store specializes in fresh products, including produce, meat and deli, dairy, and bread.

Cooking Classroom in Restaurant The cooking classroom will be located in the restaurant. The classroom will be visible to the diners in the restaurant, inviting them to be involved in what is taking place in the classroom.

Traditional Apartments The apartments will provide housing for those moving into the city. Additional housing will help alleviate some of the issues associated with the lack of sufficient housing in the city.

Community Garden The community garden will invite those living in the surrounding area to come and produce their own produce. This will help neighbors to get to know one another and will help create a smaller community in a larger city environment .

Parti Diagram - The User Adapts

114

Lighting Various lighting strategies should be utilized to create different moods among the occupancies. Dramatic lighting should be used throughout the building.

Materials The materials used should contrast in texture, color, and pattern to create stark differences between spaces.

Color Palette The colors used throughout the building should vary greatly.

Each occupancy should utilize a different color palette to create separation between the spaces.

Furniture Style The furniture in the spaces should have different styles in each of the occupancies. The furniture should enhance the feeling of contrast between the spaces.

115

Option 2

The User Adapts

Contrasting Forms

Contrasting Styles

Rotating Shelving

Contrasting Lighting

Rotating Table

UP

Deli

Produce

Dry Goods

Storage

UP

Dairy + Frozen

Breakroom

Lower Level Floor Plan - Grocery Store 20’ = 1”

116

UP UP

Restrooms

Spirits

Check-Out

S t o r a g e

UP

Office

Bar

Storage

Server Prep.

Restrooms

Check-In

Kitchen

Waiting Cooking Classroom

Dining

UP UP

Dining

UP UP

Level 1 Floor Plan - Restaurant 20’ = 1” UP

Apartment 4

Apartment 1

Apartment 5 Apartment 3 Apartment 2

UP UPUP

Commons

Level 2 + 3 Floor Plan - Apartments 20’ = 1” Herbs

Patio

Vegetables Herbs

Flowers

Patio

Herbs Flowers Herbs

Vegetables

Herbs

Gardening Tools

Flowers Flowers

Level 4 Floor Plan - Roof Garden 20’ = 1”

117

Design Development

119

Occupancies Stacking Diagrams

GREEN ROOF APARTMENTS APARTMENTS GROCERY RESTAURANT

LL 1st 2nd 3rd 4th

LL 1st 2nd 3rd 4th

GREEN ROOF APARTMENTS APARTMENTS RESTAURANT GROCERY

In order to eliminate the negative feelings that someone might get from grocery shopping in a basement, the restaurant and grocery store levels were switched. The restaurant and cooking classroom now reside on the lower level, which has the most square footage. The grocery store now resides on the first floor and has better access to deliveries made in the back of the building.

THE HEIGHTS THE BRANCH THE TRUNK THE ROOTS THE CAVE

LL 1st 2nd 3rd 4th

LL 1st 2nd 3rd 4th

GREEN ROOF APARTMENTS APARTMENTS GROCERY RESTAURANT

Each level of the building was given a correlation to an aspect of nature. Each of these correlations will drive design decisions made on each level. The lower level is associated with the underground and is called “the cave.” The first level is associated with things in the ground and is referred to as “the roots.” Above that, “the trunk” and “the branch” layers relate to life above the ground. The top layer is called “the heights” and references life in the sky.

120

Lower Level The Cave

---

UP

Office 92 SF

Seating + Circulation

31 SF

4053 SF

Restaurant_Bar

Cash Wrap

Restroom - Women 166 SF

-

Kitchen

UP UP

1068 SF

-

UP

Bar UP

Check-In

Restroom - Men

843 SF

---

118 SF

169 SF

Cooking Classroom

Waiting Room

736 SF

285 SF

Lower Level Floor Plan

Perspective - Entrance and Bar

121

Lower Level The Cave

Elevation - Bar

DAHLIA PENDANT

COLLECTION

SPECIFICATIONS

DAHLIA PENDANT as shown

STANDARD DIMENSIONS Custom options available 23”Dia x 14”H Fixture price available upon request MATERIALS 1/8” 3form Varia Ecoresin STYLES A - Upward petals B - Downward petals

23” x 14” (Style A) in Bliss x2

Lighting Selection

Furniture Selections

LIGHTING

HARDWARE

STANDARDS

(1) 14W E26 Base CFL Globe 3500K 82 CRI light source

Matte silver canopy mounts to round junction box (provided by others)

Customizable dimensions, materials, hardware and lighting

277V option available

(4) stainless steel cables to ceiling

4-6 week lead time

LED option available

Silver power cord to canopy

10,000+ 3form material options

GU24 base option available

Adjustable 12”-96” suspension

1 year limited warranty

Dimming option available UL Labeled

Pricing based on maximum sheet yield and PGB material Contact for custom pricing

LightArt Specification Sheet v.002

Perspective - Waiting Room

122

lightart.com

Material Selections

Perspective - Booth Seating

123

Level 1 The Roots

---

UP

Breakroom

Dairy + Frozen

Produce

Deli

167 SF

274 SF

446 SF

230 SF

Recipe-Based Groceries 20 Stations Storage

1181 SF

Restroom - Women 138 SF

Check-Out 441 SF

Restroom - Men 136 SF

Level 1 Floor Plan

Perspective - Recipe-Based Displays

124

Dry Goods

Grocery_Check Out

761 SF

-

205 SF -

UP UP

UP

UP

Spirits 166 SF

---

BLOSSOM PENDANT

COLLECTION

SPECIFIC

BLOSSOM PE as shown

STANDARD DIM Custom optio

12-14”Dia x 12 Fixture price upon request.

MATERIALS

1/16” and 1/ Varia Ecoresi STYLES

A - Open pet B - Half open C - Closed pe

Elevation - Check-Out

Lighting Selection

12-14” x 12” (Style B) in 1/8” Vapor and 1/16” Translucent Suede

LIGHTING

HARDWARE

STANDARDS

(1) 14W E26 base CFL Globe 3500K 82 CRI light source

Matte silver canopy mounts to round junction box (provided by others)

Customizable dimensions, m hardware and lighting

120v standard; 277V option available

Silver power cord to canopy

4-6 week lead time

LED option available

Adjustable 12”-96” suspension

10,000+ 3form material opt

GU24 base option available

1 year limited warranty

Dimming option available

Pricing based on maximum PGB material

UL Labeled

Contact for custom pricing

lightart

LightArt Specification Sheet v.002

Perspective - Check-Out

125

Level 1 The Roots

Material Selections Modular Lazy Susan Display Pieces Section Views

Modular Shelving Pieces Section Views

Refrigerator with Sliding Doors

Recipe-Based Display Diagram

126

Construction Documents

129

Roots Grocery Store The National Building Thrive 406 s. 12th street, Omaha, NE Justine McCarty

Rendering

Dairy + Frozen

Produce

Deli

REF.

Breakroom

Storage Check-Out Dry Goods Restroom - Men

1

Level 1 - Key Plan 3/16" = 1'-0"

PRELIMINARY NOT FOR CONSTRUCTION NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

Project No:

406 s. 12th street, Omaha, NE

Spirits

Thrive

Entry

The National Building

Restroom - Women

1 A-1.1

Roots Grocery Store

Recipe-Based Groceries

Capstone Project 4/29/16

Date:

A-0 4/27/2016 2:07:57 PM

131

GENERAL DEMO NOTES 1. THE DEMOLITION DRAWINGS ARE A SUMMARY AND WILL NOT SHOW ALL SPECIFIC ITEMS FOR REMOVAL. REMOVAL AND MODIFICATION OF EXISTING ITEMS SHALL BE INCLUDED WHERE REQUIRED TO ACCOMMODATE THE NEW WORK SHOWN. BIDDERS VIA FIELD OBSERVATION PRIOR TO BIDDING MUST VERIFY SUCH SPECIFIC ITEMS AND CONDITIONS. CONTRACTOR TO CONTACT THE ARCHITECT WITH ANY QUESTIONS OR CONFLICTS ON THE DRAWINGS. 2. SCOPE OF DEMOLITION SHALL INCLUDE ALL WORK REQUIRED TO PREPARE THE PREMISES FOR NEW WORK AS SHOWN. 3. REMOVE ALL WALLS, DOORS, AND WINDOWS AS SHOWN ON THE PLANS. 4. DASHED LINES REPRESENT ITEMS TO BE REMOVED, EVEN IF NOT SPECIFICALLY KEYED. LIGHT LINES (SOLID) INDICATE EXISTING ITEMS TO REMAIN. 5. DEMOLITION SHALL BE DONE WITH PROTECTION OF ADJACENT REMAINING WORK TO ALLOW PATCHING BACK TO MATCH EXISTING CONDITIONS OR NEW CONDITIONS. EXPOSED MASONRY SHALL BE TOOTHED INTO EXISTING. SOLID MATERIALS SHALL BE CUT AT PERIMETER, PRIOR TO REMOVAL. 6. DOORS AND FRAMES INDICATED TO BE REMOVED MAY BE MODIFIED FOR REUSE. STORE AND PROTECT AS REQUIRED TO PREVENT DAMAGE TO ALLOW FOR REINSTALLATION. 7. MAINTAIN EXISTING UTILITIES INDICATED TO REMAIN, AND PROTECT AGAINST DAMAGE DURING DEMOLITION OPERATION. MAINTAIN UTILITIES AND SERVICES TO ALL OCCUPIED AREAS NOT AFFECTED BY THIS SCOPE-OF-WORK. 8. DEMOLISH IN AN ORDERLY AND CAREFUL MANNER. 9. AFTER DEMOLITION AND REMOVALS ARE COMPLETED, THE CONTRACTOR SHALL NOTIFY THE ARCHITECT, IN WRITING, OF ANY CONDITIONS THAT ARE MADE EVIDENT THAT WILL CONFLICT WITH THE COMPLETION OF THE PROJECT OR REQUIRE ADDITIONAL DEMOLITION TO MEET THE REQUIREMENTS OF THE NEW SCOPE OF WORK REQUIRED BY THE CONTRACT. 10. EXCEPT AS NOTED ABOVE THE RESPECTIVE TRADES SHALL CUT, REMOVE AND PATCH BACK READY FOR FINISH ALL ITEMS NEEDED FOR INSTALLATION OF THEIR WORK. 11. PATCH ALL DISTURBED AND/OR UNFINISHED SURFACES EXPOSED BY DEMOLITION TO MATCH ADJACENT FINISH AND COLOR. 12. INCIDENTAL PATCHING: EXPOSED FINISHES SHALL BE PATCHED BACK TO MATCH EXISTING OR SCHEDULED FINISH BY THE FINISH TRADE PERFORMING THE FINISHES FOR THE PROJECT AFTER PATCHING BACK OF BASE MATERIAL BY THE TRADE PERFORMING THE REMOVAL. 13. COORDINATE SHUTOFF LOCATIONS AND SHUTDOWN PERIODS FOR SYSTEMS AS REQUIRED WITH UTILITY COMPANIES. COORDINATE SHUTDOWN PERIODS WITH BUILDING MANAGER. 14. DO NOT DISTURB OR REMOVE MATERIALS SUSPECTED TO CONTAIN ASBESTOS. NOTIFY OWNER IMMEDIATELY. 15. CONTRACTOR TO FOLLOW OWNER'S STANDARD PROCEDURES FOR DUST CONTROL AND DUST CARTS DURING ALL PHASES OF BIDDING, CONSTRUCTION AND POSTCONSTRUCTION ACTIVITIES. 16. REMOVE ALL EXISTING SIGNAGE.

REVISIONS #

DATE

DESCRIPTION

0' - 8 1/2"

DEMO KEYNOTES

1' - 7 1/2"

A. Remove existing wall gyp., studs, blocking, and floor base.

B. Remove and salvage existing door and trim. Give to owner to store.

C. Remove existing floor slab. Prepare for blocking and gyp.

A

A B C

B

A

1' - 0"

Roots Grocery Store 5' - 11"

4' -

Thrive

C

6' - 0 1/2"

4" 6' 8' - 0"

A

3

4' - 5 3/4"

1/ 4"

The National Building

4'

-3

C

406 s. 12th street, Omaha, NE

1/ 4"

C

Project No:

Capstone Project

Consultant No:

A

2' - 2 3/4"

5' -

1

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

132

Level 1 - Demo Plan 1/4" = 1'-0"

31

/2"

4/29/16

Date:

C

A

Drawn By:

Justine McCarty

Demo Plan

A

0' - 8 1/2"

A-D 4/27/2016 2:11:37 PM

REVISIONS

2 A-7.1

#

DATE

DESCRIPTION

1' - 3 1/2"

5' - 0"

5' - 0"

1' - 10 1/4"

Elevation A Tall Recipe-Based 4 Casework

5' - 0"

18' - 11 3/4"

Align

Elevation D Recipe-Based Casework

A-7.1

4

1 A-9.1 A-9.1

5' - 0"

5' - 5 1/2"

3 Elevation C Spirits Casework

Roots Grocery Store

8' - 0"

Entry

Thrive

Align 4' - 0"

4' - 6 3/4"

5' - 0"

3' - 7"

406 s. 12th street, Omaha, NE

Capstone Project

Project No:

5' - 4 1/2"

5' - 4 1/2"

4' - 3"

Dry Goods 12' - 5"

12' - 5 3/4"

5' - 0"

5' - 0"

21' - 1"

Check-Out

The National Building

1 A-7.1

Consultant No:

4/29/16

Date:

4' - 6 3/4"

5' - 0"

5' - 0"

3' - 7"

Justine McCarty

Drawn By:

2' - 0"

Floor Plan

0' - 2"

0' - 1 1/2" 0' - 4 1/2"

Spirits

2' - 0" A-7.1

2' - 0"

5

5' - 0"

19' - 1" Elevation B Check-Out Casework

0' - 9"

10' - 1"

4' - 11"

1' - 0"

Recipe-Based Groceries

0' - 9"

0' - 9" 3' - 4 1/4" 3' - 3" 0' - 9" 3' - 3" 0' - 9" 3' - 3 1/4" 0' - 9" 3' - 1"

3' - 7"

5' - 5 1/2"

A-7.1

8' - 0" 4' - 0"

3' - 2"

0' - 9"

3' - 11 1/2"

3' - 3 1/2"

0' - 11" 2' - 0"

5' - 0"

16' - 0"

Align

1 A-8.1

Level 1 - Floor Plan 1 1/4" = 1'-0"

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

A-1.1 4/27/2016 2:08:12 PM

133

Height at base: 9'-2"

Height at base: 8'-10"

Type Mark

Manufacturer

Lighting Fixture Schedule Model

Description

Count

Height at base: 8'-6" Height at base: 9'-6" Height at base: 8'-2" 3'

-0

Height at base: 7'-10" 8'

11

Height at base: 7'-6"

12

Height at base: 7'-2" 13

'-

7

'-

9

'-

5

-9

CM-1 P-1 P-2 P-3 RC-1 RC-2 S-1

1/ 4"

1/ 2"

1/ 2"

Cooper Industries, Inc. LightArt LightArt LightArt Cooper Industries, Inc. Cooper Industries, Inc. Cooper Industries, Inc.

Metalux Vertical LAC-Blossom A LAC-Blossom B LAC-Blossom C H571RICAT H572RICAT NeoRay 22DP

Ceiling mounted spotlight Pendant light with 3Form diffuser Pendant light with 3Form diffuser Pendant light with 3Form diffuser 8" recessed can light 6" recessed can light Suspended linear strip light

294 5 1 3 1 8 25 40

3/ 4"

3/ 4"

13 '7

Height at base: 6'-10"

4"

4" 3/

'-

1' -

12 9 "

4" 3/

5

1'

'-

-4

11

REVISIONS

2" 1/

#

DESCRIPTION

9

1' -

4"

8'

Height at base: 6'-6"

DATE

-4

"

2" 1/

0

1'

3' 4" 1/

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

0' - 6"

S-1

"

" -4

0' - 6" CM-1

6' - 3"

2' x 2' ACT System 10' - 0" A.F.F. P-2

7' - 11"

P-1

Recipe-Based Groceries

S-1 RC-2

RC-2

RC-2

RC-2

RC-2

RC-2

RC-2

RC-2

RC-2

RC-2

RC-2

S-1

P-3

Entry

Spirits

P-2

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

15' - 10"

RC-1 Logo sign - Provided by owner

RC-2

RC-2 9' - 10"

RC-2

RC-2 5' - 7"

2

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

134

Level 1 - Reflected Ceiling Plan 1/4" = 1'-0"

RC-2

RC-1

S-1

RC-1

GWB on Mtl. Stud 9' - 0" A.F.F.

CM-1

RC-2

RC-1

Dry Goods

S-1

S-1

S-1

S-1

S-1

S-1

S-1

RC-2 RC-1

CM-1

1' - 11 1/2"

?

RC-1

RC-1 14' - 0"

PT-1

406 s. 12th street, Omaha, NE

Capstone Project

Project No: Consultant No:

4/29/16

Date: Drawn By:

Justine McCarty

Reflected Ceiling Plan

0' - 6" 1' - 9" 1' - 6"

13' - 10"

8' - 0"

Check-Out

6' - 4"

RC-1 1' - 7"

RC-2

0' - 6"

4' - 7 3/4" RC-2

The National Building Thrive

0' - 6"

RC-2

S-1

3' - 0 1/4" 6' - 2 1/2"

12' - 10"

Custom ceiling element

S-1

P-2 CM-1

0' - 6" 3' - 6"

RC-2

3' - 6"

RC-2

6' - 2 1/2"

RC-2

3' - 0"

RC-2

Roots Grocery Store

39' - 10"

CM-1

0' - 6" 3' - 6"

1 A-2.1 Custom ceiling element

0' - 6" 3' - 6"

Level 1 - Enlarged Reflected Ceiling Plan Spirits Custom Ceiling Element 3/4" = 1'-0"

3' - 6"

"

0' - 2" 0' - 6" 3' - 6"

1

-4

S-1

3' - 6"

1'

S-1

0' - 6"

1'

-4

"

3' - 6"

1'

-4

3' - 6"

1'

1' - 10" 1' - 11"

1'

-4

"

Custom ceiling element

5' - 8"

5' - 8" 0' - 4"

5' - 8" 0' - 4"

5' - 8" 0' - 4"

0' - 1 1/2"

A-2.1 4/27/2016 2:10:42 PM

FINISH MATERIALS LIST Lumicor LUM-1 Lumicor, Gingko and Sunflower, 1/2" thickness

Check-Out Dry Goods Entry Recipe-Based Groceries Spirits

Concrete CONC-1 DecoPour, Polished Concrete, Tan Laminate LAM-1 Formica, Select Cherry, Matte Luxury Vinyl Tile LVT-1 Mohawk Group, Trenta Wood, Butternut, North to South installation LVT-2 Shaw Contract Group, NatureLife, American Cherry, 45 degree angle installation Paint PT-1 PT-2 PT-3 PT-4

Room Finish Schedule Floor Finish Wall Finish North Wall East Wall South Wall West Wall

Name

LVT-1 LVT-1 LVT-2 CONC-1 LVT-1

PT-3 -------------PT-3 PT-1 --------------

PT-4 -------------PT-3 PT-1 PT-1

PT-4 PT-1 PT-3 --------------PT-1

------------------------PT-3 PT-1 -------------

NOTES: 1. Paint should be applied to walls as stated in the Room Finish Schedule. Exceptions are noted on Finish Plan.

Sherwin Williams, Hearty Orange, SW 6622, Eggshell Benjamin Moore, Black Iron, Chalkboard Paint 308, Eggshell Sherwin Williams, Tricorn Black, SW 6258, Eggshell Sherwin Williams, Gold Crest, SW 6670, Eggshell

2. Columns should be painted on all visible sides in the paint color indicated by the Room Finish Schedule or note on the Finish Plan.

Solid Surface SS-1 Corian, Saffron SS-2 Corian, Burled Beach

3. Field verify conditions prior to installation.

REVISIONS #

DATE

DESCRIPTION

CONC-1

Align

LVT-1

PT-2

Align

PT-3

LVT-2

PT-1

Align

LVT-1

PT-1

Roots Grocery Store

Recipe-Based Groceries

PT-2

The National Building Thrive

PT-4

406 s. 12th street, Omaha, NE

Spirits

22' - 7 1/2"

LUM-1

22' - 10 1/4"

Entry

Check-Out 16' - 1 1/2"

Capstone Project

Project No: Consultant No:

4/29/16

Date:

Justine McCarty

Drawn By: 21' - 7"

Dry Goods

PT-4

1

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

Level 1 - Finish Plan 1/4" = 1'-0"

LVT-2

Finish Plan

A-3.1 4/27/2016 2:10:52 PM

135

Equipment Schedule Type Mark CR-1 R-1

Model

Manufacturer

Touch Screen Register Quorion Rack and Sign for 28 liter Hand Basket VersaCart

Description

Count

Touchscreen Cash Register 3 Grocery Basket Receptacle 4

REVISIONS #

DATE

DESCRIPTION

Roots Grocery Store R-1

Recipe-Based Groceries

The National Building

R-1

Thrive Entry

Spirits

CR-1

406 s. 12th street, Omaha, NE

Capstone Project

Project No:

Check-Out

Consultant No:

4/29/16

Date:

CR-1

R-1

Drawn By:

Dry Goods

Justine McCarty

Furnishings/Equipment Plan

R-1 CR-1

1

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

136

Level 1 - Furnishings/Equipment Plan 1/4" = 1'-0"

A-F.1 4/27/2016 2:11:39 PM

0' - 9" 4' - 0"

8' - 0"

2' - 8" 0' - 4"

0' - 3"

0' - 4"

0' - 4"

2' - 8"

3' - 8"

0' - 7"

4' - 0"

1' - 0"

1' - 0"

0' - 3"

0' - 3"

1' - 8"

LAM-1

Section A - Check-Out and Casework 1 1/4" = 1'-0"

S-1

SS-1 LAM-1

1' - 0"

0' - 5"

3' - 1"

4' - 0"

1' - 0"

5' - 0"

4' - 6"

3' - 0"

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

S-1

0' - 2"

0' - 6"

0' - 3"

REVISIONS

LAM-1

#

0' - 2"

DATE

DESCRIPTION

P-1

8' - 6"

0' - 6"

0' - 2"

1' - 4"

LAM-1

P-2 Glass PT-1 P-1

18' - 11"

P-3

1' - 0" 0' - 8"

19' - 3"

P-2

LAM-1

0' - 4"1' - 0"

1' - 0"

5' - 0"

1' - 0"

Section B - Railing and Recipe-Based Ceiling Feature 2 1/4" = 1'-0"

0' - 3"

3

0' - 3"

2' - 6"

0' - 3"

Elevation C - Spirits Casework 1/2" = 1'-0"

Roots Grocery Store The National Building PT-4

Thrive

EQ

EQ

EQ

406 s. 12th street, Omaha, NE

LUM-1

SS-1

LAM-1

Capstone Project

Project No:

5' - 0"

EQ

SS-2

0' - 9" 0' - 10" 1' - 0"

6' - 0"

LAM-1

4/29/16

Date: Drawn By:

Justine McCarty

Sections and Elevations

0' - 4"

Aluminum

0' - 1"

LAM-1

Glass

8' - 0"

Consultant No:

4' - 8" 0' - 1"

4

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

Elevation A - Tall Recipe-Based Casework 1/2" = 1'-0"

5

Elevation B - Check-Out Casework 1/2" = 1'-0"

4' - 8" 0' - 1"

4' - 8" 0' - 1"

4' - 8" 0' - 1"

0' - 1"

A-7.1 4/27/2016 2:11:11 PM

137

A-7.1 3 Elevation C Spirits Casework

1' - 6"

5' - 0"

3' - 0" 1' - 5 1/2"

5' - 0"

1' - 6"

1' - 5 1/2"

6' - 7 1/4"

10' - 1"

8' - 7"

8' - 7"

8' - 7"

LAM-1

REVISIONS #

14' - 6"

4' - 5"

1' - 6"

DESCRIPTION

1' - 6"

Spirits

DATE

5' - 0"

3' - 0"

7' - 6 3/4"

1' - 5 1/2"

5' - 0"

1' - 6"

1' - 5 1/2" 1 A-7.1

Roots Grocery Store The National Building

5' - 0"

Thrive 406 s. 12th street, Omaha, NE

6' - 6"

5' - 0"

5' - 0"

LAM-1

Capstone Project

Project No: 3' -

10

Consultant No:

1/4 "

4/29/16

Date: 1' - 7 1/2"

Justine McCarty

Drawn By:

Enlarged Floor Plan

1

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

138

Level 1 - Enlarged Plan A - Spirits and Dry Goods Casework 3/4" = 1'-0"

A-8.1 4/27/2016 2:11:14 PM

2 A-7.1

2

3

A-9.1

A-9.1

Elevation A Tall Recipe-Based 4 Casework

6 A-9.1

A-7.1

Elevation D Recipe-Based Casework

Recipe-Based Groceries

4

A-9.1

5 A-9.1

REVISIONS #

Rendering is for design intent only.

DATE

DESCRIPTION

Diagram is for design intent only.

1

Level 1 - Enlarged Plan B - Recipe-Based Casework 1/2" = 1'-0"

Roots Grocery Store 2' - 1"

The National Building

2' - 1" 1' - 11"

0' - 11"

2' - 6"

0' - 6"

LAM-1

2' - 0"

0' - 11 1/2"

1' - 1"

Consultant No: Open to below 3' - 1"

0' - 3"

1' - 1"

4/29/16

Date: Drawn By:

2' - 5"

Plastic - White

Capstone Project

Project No:

Refrigeration mechanical space 2' - 2"

2' - 10 1/2"

1' - 7 1/2"

2' - 2"

2' - 5"

2' - 2"

Aluminum

0' - 10"

0' - 2 1/2"

Glass

1' - 1"

Modular shelving component - Provided by owner

Plastic - White

0' - 10 1/4"

406 s. 12th street, Omaha, NE

Modular shelving component - Provided by owner

0' - 3"

0' - 9 1/2"

0' - 1" 1' - 0"

6' - 0" LAM-1

Thrive

3' - 0" 1' - 11"

Refrigeration mechanical space Refrigeration mechanical space

2' - 10"

0' - 5" 0' - 6"

3' - 2" SS-2

2' - 10"

0' - 8" 0' - 7 3/4" 0' - 8" 0' - 1 1/4"

Aluminum

6' - 0"

2' - 2"

0' - 9" Plastic - White

LAM-1

2' - 5"

1' - 0"

LAM-1 Modular shelving component - Provided by owner

Justine McCarty

Details

0' - 3" 0' - 3"

2' - 3"

2' - 3"

0' - 4"

2' - 7"

2' - 8"

0' - 4"

0' - 2" 0' - 1"

0' - 4"

0' - 1"

0' - 4"

0' - 4"

LAM-1

0' - 1"

0' - 3"

0' - 1" 0' - 3"

0' - 5 1/4"

0' - 3" 0' - 3 1/2"

2

Section E - Tall Recipe-Based Casework 3/4" = 1'-0"

NOTE: THE ORIGINAL SHEET SIZE OF THIS DRAWING IS 24" x 36"

3

Section D - Tall Recipe-Based Casework 3/4" = 1'-0"

4

Elevation D - Recipe-Based Casework 3/4" = 1'-0"

5

Section C - Recipe-Based Casework 3/4" = 1'-0"

6

0' - 8 1/2"

Section F - Floor and Railing 3/4" = 1'-0"

A-9.1 4/27/2016 2:11:29 PM

139

Code Review

141

Code Review Building Address: 406 s. 12th street, Omaha, NE 68102 Building Construction Type: Type 1 = Structural Members Concrete Total Building Floor Area: 26,144 sf Total Project Floor Area: 12,754 sf EGRESS REQUIREMENTS Lower Level Total Floor Area: 7,508 sf Lower Level Occupancies and areas per Occupancy: Occupancy: A-2 Area: 538 sf Occupant Load Factor: 108 Exits Req’d: 2 Lower Level Occupancies and areas per Occupancy: Occupancy: A-2 Area: 2,535 sf Occupant Load Factor: 169 Exits Req’d: 2 Lower Level Occupancies and areas per Occupancy: Occupancy: A-2 Area: 1,068 sf Occupant Load Factor: 6 Exits Req’d: 1 Lower Level Occupancies and areas per Occupancy: Occupancy: A-2 Area: 736 sf Occupant Load Factor: 4 Exits Req’d: 1 Lower Level Occupancies and areas per Occupancy: Occupancy: A-2 Area: 92 sf Occupant Load Factor: 1 Exits Req’d: 1 Lower Level total Occupant Load:

288

Number of Exits Required: 2

First Level Total Area: 5,246 sf First Level Occupancies and areas per Occupancy: Occupancy: M Area: 928 sf Occupant Load Factor: 4 Exits Req’d: 1 First Level Occupancies and areas per Occupancy: Occupancy: M Area: 3,584 sf Occupant Load Factor: 60 Exits Req’d: 2 First Level total Occupant Load:

64

Number of Exits Required: 2

FIRE SEPARATION Between Between Between

142

A-2 M R-2

and and and

M R-2 R-2

Fire separation required: Fire separation required: Fire separation required:

1-hour 1-hour None

DOORS Do all doors into fire stairs swing in the direction of egress? Yes. Do all doors exiting suites (non-residential) swing in the direction of egress?

Yes. Do all doors exiting assembly spaces with occupancy loads of 50 or more swing in the direction of egress? Yes. Do the building exit doors swing in the direction of egress? Yes. Do all accessible doors have a minimum 18” clearance on the pull side and 12” on the push side? Yes. CORRIDORS Do all public corridors meet or exceed minimum width requirements? Yes. Do all public corridor intersections allow for a 5’ turning diameter? Yes. RESTROOMS + DRINKING FOUNTAINS Do all public restrooms meet or exceed the standards set in the link below?

Yes. http://ecodes.biz/ecodes_support/free_resources/ICC_Standards/ICC_ A117.1-2009/PDFs/Chapter%206%20-%20Plumbing%20Elements.pdf

143

Final Presentation

145

Thrive.

Project Overview

Executive Statement

Thrive. + Urbanization

Logo Development

Thrive. is a proposal for the renovation of the interiors of an existing building located in downtown Omaha, NE. The renovation helps to mitigate some of the negative effects of urbanization that citizens are facing. The building occupancies help to deal with the issues of food supply, housing, education, greenspace, and poverty in downtown Omaha, NE. Thrive. offers multiple building occupancies that work together to provide a cohesive solution to these negative effects and do so in a sustainable manner.

Food Supply

Provides groceries in an area lacking a provider of common household goods.

Restaurant + Grocery Store

Poverty

Provides food at reduced costs and teaches people how to utilize all parts of an item of food. Shares an inventory with the restaurant.

Recipe-Based Grocery

Housing

Provides living space for people moving into the city.

Apartments

Environmental.

Social.

Education

Teaches people a skill so that they can become more self-sustaining.

Cooking Classroom

Greenspace

Allows people to reconnect with nature and to grow their own food.

Roof Garden

Sustainable.

Economic.

Sustainability Diagram

Thrive. Logo

147

Site Context The National Building

Douglas street

18th street

Farnam street

Farnam street

Harney street

Harney street

Howard street Jackson street

9th street

Jones street

Jackson street Mixed Use

Residential

Commercial Retail | Entertainment

Site Map | Occupancies Downtown Omaha, NE

148

Office

Civic | Institutional

Greenspace

Industrial | Warehousing

11th street

12th street

e

13th street

14th street

10th street

11th street

12th street

13th street

14th street

15th street Howard street

enu

s av

ary

St M

16th street

17th street

18th street

19th street

19th avenue

20th street

Howard street

GREEN ROOF APARTMENTS APARTMENTS GROCERY RESTAURANT

LL 1st 2nd 3rd 4th

Address: 406 s 12th street, Omaha, NE Size: 26,144 sq ft Floors: LL, 1st, 2nd, 3rd, Roof Built: 1914 Renovated: 1994 Building Class: B Zoning Description: CBD

Parking Structures

Site Map | Graphic

Downtown Omaha, NE

Stacking Diagram Occupancies

Concept Adapt to Thrive

to make (something) suitable for a new use or purpose; modify

thrive

to grow or develop well or vigorously

“Adapt to Thrive” discusses the healing capabilities of Thrive. It describes the responsive nature of the building to help people overcome some of the issues that accompany urbanization. “Adapt to Thrive” also connects to the concept of sustainability. In order for us to thrive, we must adapt to the current state of our world and work to become a more sustainable society in all three aspects of sustainability. These components of sustainability must work together in order for something to thrive throughout time.

LL 1st 2nd 3rd 4th

GREEN ROOF APARTMENTS APARTMENTS GROCERY RESTAURANT

Parti Diagram

Concept Model

Level Occupancies

THE HEIGHTS THE BRANCH THE TRUNK THE ROOTS THE CAVE

LL 1st 2nd 3rd 4th

a dapt

Level Design Theme

149

6HFWLRQ

1/8� = 1’

5HVWDXUDQWB%DU

1/8� = 1’

Restroom - Men

Restroom - Women

Breakroom

Reected Ceiling Plan - Level 1

1/8� = 1’

Floor Plan - Level 1

Storage

UP

Building Section A

N

N

UP

Roots

REF.

150 Check-Out

Dairy + Frozen

UP UP

Produce

Dry Goods

Spirits

Deli

Recipe-Based Groceries 20 Stations

A

Grocery Check-Out Perspective

1/4� = 1’

Elevation - Grocery Check-Out

Elevation - Tall Recipe-Based Display 1/4� = 1’

Model#

ORDER NUMBER:

Recipe-Based Display Perspective

151

1/4” = 1’

Storage

1/8” = 1’

Reflected Ceiling Plan - Lower Level

1/8” = 1’

Refrigeration

Restroom - Men

Restroom - Women

Cash Wrap

Office

Floor Plan - Lower Level

Dishwashing

Kitchen

UP

Elevation - Restaurant Bar

N

N

UP

Cooking Classroom

Meeting Room

The Cave

OVEN OVEN

UP UP

Waiting Room

Seating + Circulation

Check-In

Bar

1/4” = 1’

Elevation - Cooking Classroom

Custom High-top Table Perspective

Meeting Room Perspective

Waiting Area + Lounge Perspective

Entrance Perspective

Custom Millwork

Modular Lazy Susan Display Pieces Section Views

Recipe-Based Grocery Display Modular Shelving Pieces Section Views

0’-7”

0’-10”

4’-0” 3’-0”

2’-4”

0’-4”

Refrigerator with Sliding Doors

2D Millwork Section 1” = 1’

152

3D Millwork Section

Axonometric Diagram

Material Selections

Roots . Grocery Store

The Cave . Restaurant Bar

Grocery Store + Restaurant Bar A

Laminate . Formica . River Gold

B

Lumicor . Ginkgo

C

Lumicor . Sunflower

D

Laminate . Formica . Select Cherry

E

Solid Surface . Corian . Burled Beach

F

Solid Surface . Corian . Saffron

G

Walk-Off Carpet . Mohawk Group . Step in n Style II

H

LVT . Mohawk Group . Trenta Wood . Butternut rnut

I

Lumicor . Wheat

J

Lumicor . Aquamarine Recycled Glass

K

Laminate . Formica . Soapstone Sequoia

L

Lumicor . Platinum Recycled Glass

M

Solid Surface . Formica . Limed Concrete

N

Fabric . Knoll Textiles . Rivington . Sapphire

O

Fabric . Maharam . Bright Cube . Aqua

P

Fabric . DesignTex . Sorano . Azure

The Adapt to Thrive concept is shown through materiality.

Each space has a separate color scheme and natural feature used as the basis for design decisions made on that level. The two spaces cause visitors who are moving from one space to the other to feel the stark transition. It guides them to acknowledge their surroundings and then adapt to it.

Although there is a stark difference between the two schemes, certain materials and forms are used in both spaces to elude to the connection between the businesses. Polished concrete is the main flooring used in each space and slat ceiling features designate spaces in Roots and The Cave.

153

Material Selections Restaurant Seating + Cooking Classroom assroom m Q

Lumicor . Crystal 2

R

Lumicor . Moonstone Recycled Glass

S

Laminate . Formica . Classic White

T

Polished Concrete . Deco Pour . Light Gray

U

Laminate . Formica . Carrara Bianco

V

Fabric . DesignTex . Transport . True Blue

W

Fabric . DesignTex . Sorano . Huron

X

Fabric . DesignTex . Transport . Steel

Y

Fabric . DesignTex . Sorano . Keystone

Z

Tile . Storka . Barlume . Oceano

AA Lumicor . Take II + Pacific BB

LVT . Mohawk Group . Trenta Concrete . Windsor

CC Laminate . Formica . Dover White Gloss DD Solid Surface . Formica . Ashen Concrete

154

EE

Fabric . Maharam . Disperse . Cornflower

FF

Fabric . DesignTex . Aggregate . Stone

The Cave . Restaurant Seating

The Cave . Cooking Classroom

Recipe-Based Casework Model

Recipe-Based Grocery Display Scale Model 1” = 1’

155

Improved Drawings

157

Improved Drawings Elevation + Perspective

Elevation - Bar

Perspective - Custom Bar Tables

159