Brand Identity
My client: Mary Sue Milliken •
She has been an influence on the Los Angles chef and restaurant scene since the early eighties.
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She has been the part of the culinary rebirth ok LA, a cook book author and TV personality, she is also committed fundraiser for many different groups including share our strength SOS.
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She has been very active with sustainable foods issues, as she said: I got drown into cooking because I love science. After my kids were born I stand paying more attention to how food is handed and grown, its purity. I want to offer the best to my kids and my customers too.
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Client profile overview
Mission statement
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we provide our restaurant with fresh-picked produce daily in re-useable, eco-friendly containers.
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We work with a handful of small local farms that use sustainable farming practices.
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We enhance organic ingredients wherever we can, in order to provide our customers with all sustainable ingredients.
• In our restaurant we create fresh, healthy, chefinspired, farmer's market sensible dishes at an affordable price in a relaxed environment. •
We are part of SOS vision, sustainable brand SB, and sustainable restaurant association SRA.
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Our beef comes from grain-fed hormone/antibiotic free cows. Our chickens are raised on the range in Northern California, not in cages. They are given grain instead of hormone-rich feed. Our tuna is sustainably line caught from the Pacific.
Mission statement and design objectives
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Our restaurant offers a relaxed, laid back atmosphere, outdoor patios and modern interior design made, whenever possible, from recycled materials and environmentally friendly products. By creating an atmosphere that is comfortably urban yet cool enough for a date and relaxing time
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By incorporating eco-friendly design consisting mostly of , recycled and environmentally friendly materials with much of it FSC and LEED certified.in order to not only give our customer a great experiments out sustainable food but also providing them with the best sustainable material used in the restaurant
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New restaurants make use of timber from the old spaces which are transformed into tables and countertops to reduce waste. The indoor
Mission statement and design objectives in terms of interior design
A Brief Overview of the Mission Bay
San Francisco California
Consist of :The History of the area, Location, Development, Local demographic and nearby elements
Mission Bay History and Location
Beginning in the mid-1800s, in attempts to make this area suitable for building, Mission Bay was used as a convenient place to deposit refuse from building projects and debris from the 1906 Earthquake .
The area quickly became an industrial district.
By 1850 the area was used for shipbuilding and
repair, butchery and meat production, and oyster and clam fishing.
Development in the area. San Francisco's newest hub of health care, business, and technology enterprise • In the late 1990s, a master plan to revive
and convert over 300 acres into a planned community was produced by the city. Known as the Mission Bay Project, it is the largest urban development initiated by San Francisco since the construction of Golden Gate Park in the late 1800s.
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Mission Bay has rapidly evolved in to a neighborhood of luxury condominiums, highend restaurants and retail, with a vibrant biotechnology, research, and business zone - but it wasn't always so.
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Analysis of the local demographic
What’s nearby? Mission bay Branch Library
Safe way AT&T Park UCSF Mission Bay
Inspiration and Concept Idea
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Inspiration As we talked and read from the history of the Mission Bay, after the earthquake which was happened in san Francisco Mission Bay was filled with all demolished materials of the destroyed buildings. The area remained primarily an industrial zone well into 20th century.
Industrial design as a concept idea everything are bolding on display
Industrial design is often the concept for reflecting the once was look of an old warehouse of factory. Industrial style can be an unfinished look and focuses on combining raw and pretty rough surfaces with clean, flat surfaces. It is primarily a showcase for everything related the industry and fabrication, old industrial object that are made from steel metal and wood.
Case Study
Case study Spinnerie Restaurant san Francisco Polk Street This restaurant serves hormone free, antibiotic free chicken, sustainable beef and salmon as well as organic tofu, plus variety of toppings, salads and sides. The interior offers counter service with an inviting design, including a wall of fresh herbs, lots of natural light and limited high top table seating
FOOD PHILOSOPHY Tender Greens is slow food done fast. Our restaurants serve fresh, healthy, chefinspired, farmer's market sensible dishes at an affordable price in a relaxed environment. By working with small local farmers, ranchers, artisans, boutique wineries, breweries and coffee roasters, we are able to provide the best quality ingredients and products for our guests.
Tender Greens Branch Restaurants San Francisco King Street
Kitchen Storage
Restrooms
Storage
Entrance
Entrance
Bar
Entrance Restaurant
Market Restaurant
Entrance
Bubble Diagrams
Bar Direct accessibility Indirect accessibility Customer Path
Entrance
Bubble Diagram
Restaurant Entrance
Storage
Consists of:
Bar
Market
Entrance
Storage: which is located on the West side provide a great accessibility to the Market. Open kitchen which is located in the center, could create a nice welcoming part of the restaurant and dining area.
Restrooms
Kitchen
Direct accessibility Indirect accessibility Customer Path
A organic juice bar on the east side provide customers with organic and refreshing products. Kitchen is located on the center of the restaurant, it has easy access to the market, as a result of that we could provide the restaurant with all needs during rush hours.
Market
Restaurant
ORGANIC Fresh Juice Bar
Designed Floor Plan