L A T E R
Molly Lund // Commercial Design // Fall 2019 // Moorman
INDEX 02. 03. 04. 05. 06. 07. 08. 09. 10. 11.
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TIME MANAGEMENT PROGRAM CONCEPT DEVELOPMENT I N S P I R AT I O N I M A G E S S PA C E P L A N N I N G CUT SHEETS PR ELI MI NA RY D E SI GN CONSTRUCTION DOCUMENTS CUT SHEETS RENDERINGS
Molly Lund // Commercial Design // Fall 2019 // Moorman
TIME MANAGMENT DATE July 07 August 26 August 27 August 29 September 2 September 3 September 8 September 10 September 11 September 14 September 15 September 16 Septmber 18 September 19 September 20 September 21 September 22 September 23 September 24
TASK DESCRIPTION restaurant genre research development/programing preliminary images/bubble diagram research/inspiration elevations/working in revit revit ffe/tear sheets furnishing plan room finish plan revit/sketchup sketchup menu development/sketchup revit/ construction docs revit/sketchup revit/construction docs/sketchup sketchup/lumion/CD/photoshop lumion/indesign/CD/binder boards/binder print boards/binder/practice presentation
TOTAL HOURS:
HOURS .5h 2h 2h 2h 4h 3h 2.5h 4h 2.5h 3h 3h 3h 4h 5h 5h 6h 7h 6h 6h
71h
Molly Lund // Commercial Design // Fall 2019 // Moorman
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Programing A.Setting : Identification/ Describtion 1. Building: Existing Structure – Mediterranean – Italian modern 2. Department/ Subdivision: Bar, Gelato bar, Patio, Lounge, Stage, Restroom, Dining, Private room B. Areas (Demographics) : Location: Napa Valley, California C. D. E.
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Users : Locals and tourist that are looking for casual dining, young, active, 1. Number of users: 110 2. Role of users: Eat, drink, entertainment 3. Location of users: Functions: 1. Primary Function of the space: brunch, dinner, and late-night dinners 2. Secondary Function of the space: Drinking, entertainment 3. Support (general aspects of the space): community space, local food preparation, local artwork Standard Objectives: 1. Health and Safety : meets all health and safety requirements for a commercial space, ADA accessibility 2. Physical and Phycological issues: conscience of healthy lifestyle, healthy diet, greenery 3. Operational issues: appropriately staffed and equipped with entertainment 4. Psychological issues: Aesthetic and open plant oxygen 5. Contextual issues: promotes conversation and learning about music and art work F. Relationships among the subdivisions 1. What is the special adjacency: Seating located close to entertainment 2. What is the isolation: Restroom and back of house 3. What are/aren’t conveniences to the design development: Patio, good flow from dining to patio lounge
Molly Lund // Commercial Design // Fall 2019 // Moorman
G. General constraints 1. Codes and Standards of the space 2. Handicap accessible- yes 3. Client policy: create a positive, supportive space 4. Standard practice: provide a memorable experience H. Anticipated Future 1. Project growth and change in space: Growth in venue and movable seating 2. Changing role of users: age variation and the interest that people enjoy 3. Technology change: Instruments, style of music, comfort of chairs 4. Design change: SUSTAINABILITY PRACTICES: consume clean energy and are powered 100% by wind energy, have 4,000-square-feet of garden in the middle of the countrywhere we grow 20% of our own seasonal vegetables. over 50% of our ingredients are sourced locally (within California) and our network of responsible food sourcing supports over 55 local ranchers, farmers, growers & food artisans. I. Space Requirements 1. Department requirements: 2. Area requirements: 60 percent dining, 10 percent entertainment, 10 percent bar, 15 per cent lounge, 3. Guiding/ informational signage: ample 4. Spatial characteristics: circulation space, indoor/ outdoor areas 5. Branding accommodations: marketing team to accommodate 6. Furniture accommodations : bar seating, comfortable lounge inside and outside, casual dining table accommodated for ranging number of occupants. I. Subdivision Systems Requirements 1. Building: site, enclosure, farm 2. Environment support: safety and security, communications, acoustical control, illumination, climate, local products
Molly Lund // Commercial Design // Fall 2019 // Moorman
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CONCEPT DEVLOPMENT
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Molly Lund // Commercial Design // Fall 2019 // Moorman
CALL ME BY YOUR NAME
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DEMOGRAPHICS
NA P PA VA L L EY, C A 8
Molly Lund // Commercial Design // Fall 2019 // Moorman
MOOD BOARD
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I N S P I R AT I O N I M A G E S
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Molly Lund // Commercial Design // Fall 2019 // Moorman
BUBBLE DIAGRA M B A C K PAT I O
DINING ZONE 3 E N T E RTA I N M E N T
K I TC H E N D I N I NG ZONE 1
D I N I NG ZONE 3
D I N I NG ZONE 2
P R I VAT E D I N I NG
R EST RO O M S
B A R / L O U NG E
E N T E RA N C E
F RO N T PAT I O
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CONSTRUCTION
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DOCUMENTATION
Molly Lund // Commercial Design // Fall 2019 // Moorman
FLOOR PLAN
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T-1 C-1 U-2 T-2
U-1
S-1
C-2 T-2 U-3 T-1
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Molly Lund // Commercial Design // Fall 2019 // Moorman
MATERIALS SCHEDULE MARK
MATERIAL
MANUFACTURER
COLOR
T-1
TILE 30X120
CASALGRANDE
TAVOLATO SBIANCATO
T-2
TILE MOSAICS
KATE&LO
BLACK AND WHITE
U-1
UPHOLSTERY
MOMENTEUM
BEELINE SUNDANCE
U-2
UPHOLSTERY
MOMENTEUM
BEELINE SPICE
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FURNITURE PLAN FURNITURE SCHEDULE
MARK
QUANTITY
MANUFACTURER DESCRIBTION
FABRIC/ FINISH
PRICE
C-1
28
DAVIS
RHOMBUS
Walnut base
2113
Arm fully upholstered
Momentum beeline sundance
C-2
26
DAVIS
PLS
Painted white
1044
C-3
12
DAVIS
PLS
Painted white
1086
Matte black
890
Matte black
969
barstools C-4
20
DAVIS
GINKO Outdoor wireframe armless
C-5
5
DAVIS
GINKO
Outdoor Wireframe barstools S-1
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DAVIS
COVE
Upholstered: 3000 momentum
T-1
16
DAVIS
MEZ 30” W
Top: Walnut
30” H
Base: bronze
eucalyptus
T-2
1
DAVIS
PRAT 119” L
1705
walnut
8521
INFORM 84” L walnut
5093
42” H T-2
2
DAVIS
30” H T-3
1
DAVIS
INFORM 120” L 29 ½” H
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Molly Lund // Commercial Design // Fall 2019 // Moorman
walnut
6003
REMARKS
color
REFLECTED CEILING PLAN Light
Manufacturer
pendant
CASTRO AVANY
suspention
CASTRO CRYSTALINE
recessed
CIRCA 2” ELEMENT Round Flanged Trim
Ceiling Height 15’-00”
Mark
Color
14’-00” 13’-05” 13’-00” 12’-00”
Molly Lund // Commercial Design // Fall 2019 // Moorman
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Molly Lund // Commercial Design // Fall 2019 // Moorman
ROOM FINISH SCHEDULE ROOM NO.
FLOOR
WALLS NORTH
ENTRY
T1
DINING ZONE 1
T1
DINING ZONE 2
T2 T1
SOUTH
`P1
P1
P1
EAST
WEST
P1
P1
P2
P1
SW
CEILING MATERIAL/ FINISH
CLG HT. REMARK
PAINTED TER- 17’ O” RACOTTA PAINTED GYP. 14’ 0” BOARD 10’ 0” PAINTED GYP. 14’ 0” BOARD WOOD PANEL
P1 ENTERTAINMENT
P4
P1
P1
T1
PAINTED GYP.TRAYED CEILING
T3
14’ 0” 13’ 5” 13’
P1 DINING ZONE 3
SW
SW
T1
PAINTED GYP. 14’ 0” BOARD 13’ 0” P1
BAR/ LOUNGE
SW
P1
P1
P1
T3
PAINTED GYP. 14’ 0” BOARD 11’ 0” WT
P1
P1
P2
PRIVATE DINNING T3
PAINTED SW
P3
P3
P3
RUBBER WALKOFF MAT
WOOD PANEL TO BE INSTALLED 4” FROM CEILING FLOOR HEIGHT CHANGES BELOW TRAYED CEILING CEILING HEIGHT CHANGE ABOVE DINING AREA CEILING LEVEL CHANGES OVER BAR
14’ 0”
GYP. BOARD
Molly Lund // Commercial Design // Fall 2019 // Moorman
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Molly Lund // Commercial Design // Fall 2019 // Moorman
MATERIAL MATRIX
x x
x
x x x x x x
x x x x x x
x x x x x x
x
x
x
x
x x x x
x x x x x x
Molly Lund // Commercial Design // Fall 2019 // Moorman
Thermal Control
x x x x x x
x x x x x x x
Accustical control
x x x x x x
x
Color Homogeneity
x x x x x
x
Privacy
x x
Flexability
x x
Relocation Ability
x
Component Storage
x x
Component Repair
Light Fastness
x x
Function
Cleanability
Crock Fastness
x x x x
Color Stability
x x x x x x x
Positive Attatchment
x x x x x x x
Handicapped Use
x x x x x x x
Maintenance
Structually Sound
x x x
Glare free
x
Anthropomorphic Fit
x x x x x x x x
Durability Sharp protection
falls
Tile (T-1)(T-2) Textured wall (W-1) Seat Fabric Booth seating (B-1) Lounge Chair (C-1) Barstool (C-2) Tables (T-1)(T-2) Seating(S-1)(S-2)(S-3)
fire
Health-Safety
x x
x x
x
x x
x x x x x
x x x x x x
x x x x
x x x x x
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FIRE RATING PLAN
WALL LEGEND exterior cmu mtl. stud
generic-6� partition (2-hour)
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Molly Lund // Commercial Design // Fall 2019 // Moorman
EMERGENCY PLAN
EMERGENCY LEGEND
EXIT emergency lights sprinklers fire alarm
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CUT SHEETS
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Molly Lund // Commercial Design // Fall 2019 // Moorman
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Molly Lund // Commercial Design // Fall 2019 // Moorman
RENDERINGS
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Molly Lund // Commercial Design // Fall 2019 // Moorman
T H A NK YO U
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