FLOURISH
MORGAN ZESIGER RESTAURANT PROJECT
COMMERCIAL DESIGN
J. MOORMAN
TABLE OF CONTENTS
TIME MANAGEMENT PROCESS WORK
CONSTRUCTION DOCUMENTS
RENDERED PRESPECTIVES TEAR SHEETS
TIME MANAGMENT RESEARCH
1 HOUR
SKETCHING 35 MINS REVIT 1 HOUR SKETCHUP 20 HOURS DOCUMENTS 10 HOURS BOARDS 2 HOURS
CONCEPT Downtown Denver is set to welcome its newest restaurant addition, Flourish. This modern establishment is geared towards young and ambitious chefs. A chef incubator allows for one chef to bring their new concepts and ideas to the table for a short period of time before venturing out on their own. Flourish will feature open seating and a bar with aspiring mixologists. much like the chefs, the bartenders will be cycling through as well to give visitors a new experience each time they visit. Much like the movie Chocolat, Vianna opened a chocolate shop in an old french village. She brought her new ideas to a very close minded community. Flourish will pull from Vianne’s inspiring story by accentuating the deep reds and blues as well as the unique tile accents used in the film.
INSPIRATION
SPACE PROGRAM SETTING: 1. Location: Existing structure/ Denver, CO/ Food & Bar Restaurant 2. Area: Bar/Dinning/Food prep area/ Patio/ Restrooms/Host station. 3. Description: A space where up-and-coming chefs have the opportunity to run their own kitchen and get feedback from guest before opening their own restaurant. The theme of the restaurant is based on the movie “Chocolat�. It is in a re-purposed building with a mix of romantic French country ancients. USERS: 1. Occupancy: 60-75 2. Role: Entrepreneurial bar tenders and chefs & restaurant guest. 3. Location: Customers will mingle in a bar area or dine at tables near an open kitchen. FUNCTION 1. Functional for all users, ADA compliant. 2. The chef is able to interact with customers STANDARD OBJECTIVE 1. Health and saftey- meets all requirements. 2. Operational Issues- staffed and managed RELATIONSHIPS AMONG THE SUBDIVISIONS: 1. Spatial adjacency- downtown popular area in Denver, CO. 2. Isolations? N/A 3. Conveniences/Inconveniences- modern open concept design 4. Columns- Pillars GENERAL CONSTRAINTS: 1. Codes/standards- handicap accessible 2. Client Policy- Treat guest respectively 3. Standard Practices- new type of restaurant brings new experiences ANTICIPATED FUTURE: 1. Growth/Change- subject to change when new chefs come in 2. Changing Users Role- can be changed with new concepts 3. Tech Growth- will change with the times 4. Design Change- will replace elements that need replaced SPACE REQUIREMENTS: 1. Dept Requirements: Indoor area only Guiding- easy way finding 2. Area- comfortable spaces, multiple zones and spaces 3. Branding accommodations- menu branding, ads.
SUBDIVISION SYSTEM REQUIREMENTS: 1. Building- bottom floor of existing building Indoor area with bar and seating High ceilings/ceiling drop downs 2. Environmental Support- proper lighting Plumbing- proper plumbing circulation- Great ventilation Energy- be efficient Secure Building Acoustical Control: panels CONCLUSION: 1. Specialized Issues- emergency exits 2. Concepts- modern design, with a twist of old French village
CONSTRUCTION DOCUMENTS
MORGAN ZESIGER RESTAURANT PROJECT DIMINSIONED FLOOR PLAN
FURNISHINGS PLAN
FURNISHINGS SCHEDULE
F11 F10 F4
F1- Custom Banquette F2- Merano Armchair F3- Barstool Moritz F4- Alba Chair F5- Merano Chair F6- Custom Long Dinning Table F7- Custom Booth F8- Host Station F9- Custom Bar F10- Custom Dinning Table F11- Custom Chair
F6 F5
F7 F3
F9 F8
F2 F1
MORGAN ZESIGER RESTAURANT PROJECT
A-2
15’-0” SYMB.
10’-0”
TAG
DESCRIPTION
MANUFACTURER
L1
8 light cascade pendent
Avenue lighting
L2
Brighton pendent light
Avenue lighting
CEILING HEIGHTS 15’-0” 10’-0”
MORGAN ZESIGER RESTAURANT PROJECT REFLECTED CEILING PLAN
A3
LEGEND SPRINKLER FIRE EXTINGUISHERS EXIT SIGNS
NOT IN PROJECT SCOPE
MORGAN ZESIGER RESTAURANT PROJECT
EMERGENCY PLAN
A4
5’-0” radius wheelchair accesaible
ALL DOORS ARE
3-FEET WIDE
MORGSN ZESIGER RESTAURANT PROJECT ACCESSIBILITY PLAN
A5
3 HOUR FIRE WALL RATING 2 HOUR FIRE WALL RATING
MORGAN ZESIGER RESTAURANT PROJECT FIRE RATING PLAN
A6
CEMENT FLOORING
NOT IN PROJECT SCOPE MORGAN ZESIGER RESTAURANT PROJECT ROOM FINISH SPEC
A7
Components
Red paint (P-1) Turquoise paint (P2) Seat Fabric (fb-1)
Booth (b-1) Tables
Cement Floor (CM1)
* Positive Attachment Color Stability
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Thermal Control
Acoustical Control
Maintenance
Color Homogeneity
Privacy
Flexibility
Relocation Ability
Component Storage
Durability
Component Repair
Cleanability
Light Fastness
Health-Safety
Crockfastness
Glare Free
Anthropomorphic Fit
Sharpe Projections
Structurally Sound
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Handicapped use
Tile (Tl-1) Falls
Fire
Matrix MATERIALS PREFORMANCE MATRIX
Function
FIRE PROTECTION CHECKLIST PROJECT: RESTAURANT PROJECT OCCUPANCY: EXISTING OCCUPANCY LOAD: 65
REQUIRED FIRE PROTECTION DETECTION SYSTEM: ENGINEER REQUIRED? __X_ YES ____ NO SMOKE DETECTOR/ ALARM? FIRE ALARM? AUDIO SYSTEM? ACCESSIBLE WARNING SYSTEMS? OTHER:______
SUPRESSION SYSTEM: ENGINEER REQUIRED? __X__ YES ____ NO FIRE EXTINGUISHERS? SANDPIPES? FIRE HOUSE? SPRINKLER SYSTEM? TYPE OF SPRINKLER HEADS? OTHER:_____
EXSITING (YES OR NO)
SMOKE DETECTOR/ALARMS:
LOCATION IN THE BUILDING
TYPE OR SYSTEM (LIST INFORMATION)
CEILING
N/A
NEW SMOKE DETECTORS & FIRE ALARMS
MAIN KITCHEN BAR WALL LEADING INTO BATHROOM HALL CEILING
STANDARAD CODE REQUIREMENT FIRE EXTINGUISHERS
NEW FIRE EXXTINGUISHERS
FIRE ALARM: YES AUDIO SYSTEM:NO ACCESSIBLE WARNING:NO
FIRE EXTINGUISHERS: SANDPIPES:N/A FIRE HOSE: N/A SPRINKLER SYSTEM:
QAUNTITIES REQUIRED ( NEW OR ADDITIONAL)
RENDERED PERSPECTIVES