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German University in Cairo Faculty of Applied Sciences and Arts Product and Media Design 9th Semester - Premasters project Design for Restaurant Taginalia Tasneem Aly 22-1185
Nabila Selim 22-0592
Supervision: Professor Dr. Regine Ritz
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Index Introduction 6 Concept 8 Target group 9 Design Phase I
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Phase II 21 Phase III 29 Phase IV: Final outcome
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Future developments and plans
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Conclusion 75 Acknowledgments 76
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Introduction Our aim for this project was to create a restaurant with a new experience. The way people go out in Egypt has become very mainstream. One should just gather in a restaurant with tables, chairs and food and then it is considered an outing. We both are people that like food and gatherings but every time a new restaurant opens the change is in the food or maybe just the decoration. Criticizing is not a solution and that’s why we decided to take a step since we have the same feeling in wanting to have a new idea for a restaurant. This project needs alot of knowledge and understanding how people think and we believed that gathering as product and media designers together would fulfill our aim. Together with our Supervisor Prof. Dr. Regine Ritz we have built a team filled with live and activity. It started with wanting to merge the Italian taste of food with the Egyptian way of cooking along with finding a way in removing social barriers. They were very simple ideas that came on our minds that pushed us forward in creating a restaurant.
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Concept
Target group
Creating a restaurant with a unique and new experience to change the style of outings and lack of diversity. The restaurant will have a mixture of Italian and Egyptian food experience and identity.
Our target group is the age group from above 21 years old. Why? These are the people who go out and deserve a good setting and new experience, rather than just having the very same sitting setting in every outing. The younger ones are welcomed too but they are not targeted because teens are usual not that mature to appriciate a new experience. This is of course general not necessarly applied for all teens.
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Phase I When we started all we knew was the name of the restaurant. Taginalia, a fusion between Italian savory cuisine and Egyptian authentic identity. The name “Taginalia� consists of Tagine and Italia. Tagines are the oriental glazed clay pots where you put the food and put it in the oven, which gives the food a very special and unique taste. We started brainstorming to determine the necessary elements that makes a unique restaurant.
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Interior Restaurant Research
Seating
Lighting
Accessories
A brief research phase was needed at first to know what is already there in the market, also looking on successful examples of interior and lighting design was important. These are examples from 100 best restaurants in the world list showing very good designs. Nevertheless, the change is always limited within the lighting, the new setting of tables and chairs and maybe the food. However they were a big inspiration for us.
Identity Menu
Photography Logo
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Packaging
Advertisement
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Market research ( Some restaurants in Egypt)
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Design I
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We started our design with the normal restaurant setting : Joint benches, separate tables (sketches). This somehow fulfilled part of the concept but still it was mot good enough for us. The joined benches were a new idea, but still what is new in the structure?
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Problem --> The experience wasn’t good enough. This design seemed to be another duplicate from most existing restaurants world wide.
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Phase II Since our concept combines Italian and Egyptian Identity, we wanted To step out of the box or in other words get crazy. Why do we have to have a normal restaurant with Italian decoration and props, to show that it’s Italian?
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Research II As designers we know that research is the solid ground for all great designs so next we researched about Italy and we got inspired by the immense roman theatre structure. We later researched about its measurements, so we came up with a completely new structure. Also the fact that it’s a space that holds a performance happening in the middle we chose to complete the circle.
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Design II
3D Visualization trial
SKetches
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Model trial We made a model in that stage for the overall structure to be able to imagine and see weather it is realistic or not.
Working on the Seating Problem --> Still chairs and tables and the traditional way of sitting even if in a different structure.
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Phase III Still working on the roman theatre structure of the restaurant. Instead of having normal seats and tables why not have floor seats. Floor seats are inspired by the traditional Egyptian seat the “Mastaba�. Mastaba is low built bricks that people sit on and eat. That way we removed the social barriers, accelerated the Egyptian identity and decreased the fuss of the tables and chairs.The walking will be alot which is different for the Egyptian people because they tend to move very little so we wanted to also add this aspect to our concept. That you walk a lot reach your seat and go around to watch the cooking performance in the middle since the kitchen is in the center. Also simply walking around and sitting in the higher floors where there are no seats for eating. Now that we settled on the mastaba seating (on floor) and we had the initial design of the struture we needed proper measurements for a logical architectural design so we needed to consult a professional architect.
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Step 1: Meeting with the architect
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Rough Sketches by the architect Mr. Nabil El Hady
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Step 2: Developement of the structure after meeting the architect SKetches 1.50 2.50 1.0
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Step 3: Research After settling on the measurements of the structure more research was needed to be able to collect necessary information for proper interior and kitchen design. Also to know about the cooking process, staff and working hours. The other part of this research was done onine to see what the standard number of staff in a restaurant depending on the number of people the restaurant can have. The reason we researched again online after interviewing the managers of these restaurants are shown in the next pages. We got to know that there are certain international standards for staff and kitchen economics and interiors. However in Egypt they are not all done to these standards unless in a 5 star hotel kitchen and restaurant. 2.00 0.45 0.45
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3.1 Kitchen, staff and others We visited 2 restaurants in Maadi. The common thing in both restaurants were that they are dine in restaurants. Understanding the cooking process was important. The kitchen tasks are devided on the staff. There are, for example 4 stations. Each station for a food category ( salads, main dishes, sandwiches etc.) We got to know that there are 2 stages for cooking a meal. At first there is the so-called “prep� stage where the food is prepared early in the morning. This includes cutting the vegetables and preparing the sauces. Then they are ready for the cooks to use right away when cooking. The things done at the time they get the order are then the grilling, frying or styling of the plates. Then there are staff members responsible for washing the dishes or the perpetration of delivery meals. In the storage the frozen meats are stored in a freezing room, and other foods like vegetables are stored in cooling rooms. Dried things like pasta, oil and other groceries are stored normally. The restaurant has to be cleaned twice a day, once in the morning and once in the second shift. Most restaurants have 3-4 shifts.
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3.2 Decisions made to our restaurant after the previous research Shifts: 4pm-12am--> Night shift (Outdoor night restaurant to enjoy our setting and most Egyptians like going out in the afternoons due to late working hours and traffic) How many people do we serve? Round 212 people; 50 in each quarter. Staff: - General manager / Manager per station (4 quarters) - Chef de cuisine / 1 per station - Sous-chef de Cuisine / 1 per station - Saucier / 1 per station - Cuisiner (cook) x2 per station - Waiters / 4 per station What do we offer? Ingredients mixed in a Tagine with pasta as the main element. (Special sauces). Ingredients are picked by the customers based on their preferences. The food items picked get cooked on the stove along with the chosen pasta type then it is placed in a “Tagine� where it is cooked and sizzled in the brick oven. 42
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Delivery of food from kitchen to the customer: We started thinking how we could deliver the food to the customer in a different way. We thought of zip line teccnique and other technical ways but after we researched about it we felt that it is too technical and artificial for the organic atmosphere of our restaurant so we kept on brainstorming. We reached the solution that it would be normal waiter service. The reason we prevented this solution at first was that the space is big (47 meters diameter) so even if it is normal for waiters to walk alot during serving it is still a very long distance so the solution was to have a manager, a chef and 3 cooks for each quarter and by that 4 waiters for each quarter of the circle. Each 4 waiters are responsible for a quarter and by that they won’t have to walk that much of distance. Hence they have the passage behind the seats to serve the raw behind it .
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Kitchen: The kitchen will be in the center of the restaurant where the stove and oven are there. The cook is to be seen while one is sitting. However for those sitting behind the first 2 raws it will be somehow a bit far but still the idea is to see the action happening. The storage will be down the kitchen under the ground where the food is being stored . Next to it are the changing rooms of the workers. However there is also the underground kitchen as the “prep� where the food items get cut and prepared so in the upper performance kitchen only the cooking takes part. For example vegetables and meats get cut in the kitchen next to the food storage in the bottom then they get brought up to the performance kitchen in a bain-marie where it is easy for the cook to just grab the needed ingredients and herbs and cook. (see sketches on the next 2 pages)
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Counter
Tagen Storage
Bain-Marie
Cooking Area
HotPlate Safety Area Sink & Garbage Changing Room for staff
Freezing Room
Oven Kitchen (preparation)
Cleaning Room
Cooling Room Storage
Stairs to kitchen 46
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Seatings We also looked at the seating measurements in the restaurants to have a rough idea along with researching humans ergonomics and experimenting ourselves.
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Points to consider: During working on the seating outcome there were important points we need to consider when it comes to sitting on the floor so we started brainstorming and find solutions.
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Solution 1: Normal seats and tables on each level. Problem: Traditional setting of chairs and tables Solution 2: Floor joined seats with separated tables to allow people to sit cross-legged. Problem: feet adjacent to food and the cross-legged position is not comfortable for everyone Solution 3: Joint tables with separated back seats to allow people to access the passage behind the seats. Problem: In order to have enough space for people to pass the distance between the chairs were large which compromised the communication between people.
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Solution 4: Joined seats and tables. There are groves in the level where cushins are placed. The tables are movable to allow poeple to pass and sit without having to interrupt other people’s meals. So the mechanism is that the table gets pushed down then rotated.
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Phase IV Final measurements
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Stairs Stairs &Seats&Seats 0.4
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Rhino 3D drawing
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Final material
Lighting (in progress)
We changed the material of the building from bricks to adobe. It’s brighter and more unique. Also it has the same essence of the roman theatre.
The lighting of the restaurant is still in progress however this is how we imagine it for this stage. We want warm lighting to evoke the feeling of cosiness.
For the cushions inside the sitting grooves the fabric type used is Nano fabrics because it is easy to clean and durable.
T5 stands at cooking station
Final material We changed the material from bricks to adobe. It’s brighter and more unique. Also it has the same essence of the roman theatre.
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Creation of identity.
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Rendering
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Storyboard
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Future developments: - Lighting - System of cleaning the area - Storage area under the ground Future plans: - Food photography - Menu design - Kitchenware design --> Design for Tagine
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Conclusion We started this project with the aim of mainly recreating the restaurant experience and through out the process we got a clearer image for the next steps necessary to sucessfully reach our pre-defined aim. The fact that taginalia is a night restaurant dectated certain specifications for the restaurant design which we excuted throught the structure, identity, interior and cuisine. Our restaurant at this stage is a fusion between Italian and Egyptian identity that serves pasta tagines in a cozy night atmosphere withing a grand space.
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Acknowledgments We would like to strongly and endlessly thank Prof. Dr. Regine Ritz for first of all her enthusiam and creativity, great support, motivation and patience in this project. We would like to thank Hanan El Sammak, Abir El Mofty, Shaza Aly and Ashraf Mamdouh for their great support during this project.
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END
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