F19_IARC271_Introduction to Interior Architecture Studio I_Food & Beverage

IARC 271 2019 Fall

F&B Interior Architecture Studio

Allison Aldridge Kayle Burgner Olivia Campbell Erin Ganserer Sydney Janson Lauren Johnson Hannah Lessem Abigail Nelson Emily Schwarzenberg Garret Shaffer Summer Tessem Hillary Tunnell Kellie Weeks

SCHOOL OF INTERIOR ARCHITECTURE

1

Course IARC 271 INTERIOR ARCHITECTURE STUDIO I in 2019 Fall Students Allison Aldridge Kayle Burgner Olivia Campbell Erin Ganserer Sydney Janson Lauren Johnson Hannah Lessem Abigail Nelson Emily Schwarzenberg Garret Shaffer Summer Tessem Hillary Tunnell Kellie Weeks Reviewers Makenna Wood | R2R Studio Anna Katherine | R2R Studio Molly King | MOLLY JO EVENTS Scott Osborn | R2R Studio Alyssa Nealon | R2R Studio Brian Strutz | A DOPO Sourdough Pizza Hochung Kim | University of Tennessee David Matthews | University of Tennessee Cheryl Baxter | University of Tennessee Cary Staples | University of Tennessee Katie MacDonald | University of Tennessee Tim Dolan | University of Tennessee Liz Teston | University of Tennessee Rebekah Radtke | University of Kentucky Aimee Yarbrough | Design Innovation Architects Lauren Lucchesi | McCarty Holsaple McCarty Architects & Interior Designers Publisher/Instructor Jinoh Park Contact jpark100@utk.edu

2 The copyright of all design results contained in this book belongs to each (student) designer. Š

INSTRUCTOR’S NOTE

Making this book means a lot to me. This is because it is a result of my exploration about how I convey my experience in practice and research since I majored in Interior Design in 2007. This book contains outputs of the first interior architecture design studio for my sophomore students majoring in Interior Architecture at the School of Interior Architecture, University of Tennessee, Knoxville. In the studio, I aimed to develop my students’ capacities to spatialize personal experiences at the interior architecture scale. With the aiming, I set the theme “Food and Beverage (F&B)” for this studio. The F&B is part of Basic Needs for human beings and the most public theme in comparison to others: Clothing and Shelter, which are more individual themes. Under the F&B theme, my students have explored dining experiences in F&B places. According to their exploration, they 1) selected their favorite foods, 2) established their ideal dining experience sequences, and 3) implemented F&B interiors individually.

As a result, they have designed cafés, brunch restaurants, ramen bar, ice cream store, oyster bar, Mexican restaurants, live café, sushi bar, and vegan restaurant.

The fact that I have considered the most about making this book is ‘Who reads this book.’

This book is not a commercial or academic research book. I made this book for my students to apply what they have learned to the next semester by recording their works. Also, I hope to help 1) the future faculties in charge of the students I have taught to understand the students’ outputs then instruct them for the following semester and 2) my future students understand my expectations. Lastly, I wish this book can be used as a base for creating my students’ portfolio.

Many thanks to my students, reviewers, and colleagues for giving me this opportunity at the University of Tennessee, Knoxville.

Jinoh Park, Instructor

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CONTENTS

01

Instructor’s Note

04

Course Schedule

06

Concept Wheels

08

Local F&B Places

10

Project Sites

2

12

Allison Aldridge

36

Erin Ganserer

20

Kayle Burgner

44

Sydney Janson

28

Olivia Campbell

52

Lauren Johnson

60

Hannah Lessem

84 Garret Shaffer

68 Abigail Nelson

92 Summer Tessem

76 Emily Schwarzenberg

100 Hillary Tunnell

108 Kellie Weeks

116 A Letter to My Students

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COURSE SCHEDULE

This schedule is designed to complete designing an interior space by experiencing students defining their tastes and how they implement their favorite on a scale of interior architecture.

#6 Develop a design concept Each student used the concept wheel method they learned in “# 1” to analyze what elements their favorite food had then developed a design concept based on the analysis.

#1 Establish Concept wheel Students participated in a workshop to understand the value of their lives and to establish symbols (pp. 6-8).

#3 Experience like a designer The team of students revisited their favorite F&B places, reviewed elements of their places, and presented what interior elements they liked.

#4 Analyze each experience The teams categorized their experiences step by step and identified interior elements that influence each step.

#2 Experience like a foodie Entrance

Great View Grand first impression Host stand located to right of the door

Each team of students with similar F&B tastes visited their favorite F&B place near Knoxville then presented why they like it.

Host + Seating Quick & Friendly Organized Happily accepted our request for experienced server

#8 Color+Material+Lighting The students added color, material, and lighting to their spaces to reinforce the sequences they wanted to convey.

Booth seating options could be beneficial.

#5 Visualize a sequence The teams created dining experience sequences with the elements identified according to their categorized experiences (pp. 9-10).

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#7 Plan a F&B space In order to implement their design concepts to people with experience, each student developed a dining sequence learned in “# 2-5” then spatialize the dining sequence through a study model.

#9 Mid-review Makenna and Anna, designers of R2R Studio, and Molly, F&B event planner of MOLLY JO EVENTS, participated in the mid review.

#12 Mid-Penultimate-review Scott and Alyssa, designers of R2R Studio, and Molly, owner of A DOPO Sourdough Pizza, participated in the mid-penultimate review.

#10 Coordinate FF&E The students added and adjusted FF&E to their space according to the sequence and space they developed.

#15 Penultimate review Hochung, David, Cheryl, Cary, and Katie, faculties at the University of Tennessee, visited students standing in front of the board and commented on the students 1: 1.

#16 Improve design outputs Students improved their work based on past reviews.

#13 Produce perspectives The students drew perspective views around the scenes they most wanted to highlight in their sequence.

#11 Draw plans Students synthesized their designs then drew floor plans and elevations.

#14 Design communication Students set up boards to adequately explain their design for a given time.

#17 Final review The students presented their work during the last semester to Tim and Liz at the University of Tennessee, Rebekah at the University of Kentucky, Aimee at Design Innovation Architects, and Lauren at McCarty Holsaple McCarty Architects & Interior Designers.

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CONCEPT WHEELS

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Selfless & See-Through Abigail Nelson

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The instructor developed this concept wheel based on Unitas Brand’s personal branding workshop to help design students establish their values, shape their tastes, and further develop the design concept. Under the instructor’s direction, students developed their own symbols based on the elements of life they cherish.

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Originative Perseverer Garret Shaffer

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Your Working Neighbor Allison Aldridge

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Detail-oriented visionary Sydney Janson

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Sweet Empowerment Kellie Weeks

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LOCAL F&B PLACES Entrance

Walk in and find host

Naming Confidence “See you later� in Italian

A DOPO

Naming Moist and crispy wood fried pizza Delays hardening

Distance Transition Passing 2 Tables

See host

Color Contrast Identity Text + Oven

Be seated

Tone + Manner Hierachy Different Counter tops between hosting and service

Storage Identity Italian Flour

Distance Privacy Table layout

Waiter Tageted Population Family Restaurant Baby seat

Menu decision

Tageted Population Owner’s taste Wine list

Tageted Population Owner’s taste BGM

D C B

PIZZA

SOURDOUGH PIZZA

Barolo

♪DRUGDEALER♪

A DOPO

A DOPO SOURDOUGH PIZZA

Maybe partition or additional seating, but I would like to install a bar table w/o seatings for take out customers.

If this place wants to revea it needs to add more sub s

Entrance

See host

Naming Straight to the point - they serve chicken and beer Welcoming

Exterior patio Place for dining and conversation with access to music from street performers Tight table layout makes it difficult for servers to function efficiently

Walking to table

Hot stand This is the stationary point of the restaurant Very nice and informative

Wa

Distance Comfortable Compact

Menu

Expanding patio and increasing height of tables may benefit in a better outdoor experience

Hostess stand could incorporate logo or identifying characteristic to reinforce the southern atmosphere Myrtle’s is striving for

Myrtle’s Chicken and Beer

Entrance Exclusive Discrete Doors

Walf in + see host

Naming Subtle Logo

Sign Double sided Small sign

Targeted population No children chairs or menu Sophisticated young adult/middle age

Distance between tables is limited due to the size of the restaurant.

The seating could be rearranged to all for traffic on both sides of the restaura

Navigating menu

Layout 3 options Each offers a different experience

Layout Spacious Distance

Style/Textile Bold Elegant

J A E

♪HipHop♪ categor y traditional name for plate list of ingredients

price

- late night menu - vegetarian - gluten free

Too discrete, should keep the appealing simple look but needs to stand out a little more from surroudings

Kefi

Could add more authetic dishes, should have more Greek inspired wines and cocktails.

Entrance

Host + seating Great view Grand first impression Host stand located to right of the door

Waiter + menu

Quick & friendly Organized Happily accepted our request for experienced server

Fun and upbeat but ma like Otan Taxidevo, Me

Plates on the menue are organized in a simple & minimalistic style; Not very authentic; Confusing descriptions

Long & detailed menu Efficient Ability for groups to order in variety

Ordering + receiving

Large table Capable of holding large orders We were able to order multiple dishes

Woodruff’s

Booth seating options could be beneficial

Signature dished / specials menu with more definition Waiter should be aware whe between sections improve reading lighting

Downtown Grill & Brewery

Entrance

Walk to counter Naming Honesty Fresh & Healthy Ingredients

Naming Identity “Juice Bar� is very direct

Connection Transition Passing all tables & chairs

Looking at menu Customer service Knowledge Welcoming when entering & educated when ordering

Branding Character Bright colors & photos of products

Order & pay Payment Modern Efficient & Simple

Menu Overwhelming Staff is knowle

nĂŠkter e

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Rearrange seating to offer more private areas, and possibly think about expanding their seating space.

Nekter Juice Bar 8

The design of these particular chairs doesn’t flow with the style of the restaurant.

Counter is hidden behind wall, relying on a greeting to direct you.

Removing the wall or changing the side of the counter where you order would be solutions.

Menus at tables would allow for you to thoroughly look at all that they have to offer, while also taking away the pressure of deciding at the counter.

Show heirachy o and remove som as it can become and overbearing

These sequences are written in a small font size that is difficult to read because it contains the subjective interpretation of the individual.

Order

Wait for food

Display and Product Characteristics Books + Goods

Get your food

Branding Community Local stores’ logos

PAULK + CO Nourish Knoxville

KNOX CITY FARM

Good Hair Lab

PUBLIC HOUSE

Lighting with dimmer Controlled lighting Pendants aligned

FOUR DESIGN

MILL & MINE

Menu decision+Wait for waiter Table layout The flow of people is key Easy to navigate

Exit

Organized management Clean and Spacious Restroom

Well-organized experience Best in Knoxville Greeting

Get your food

Pay + Exit

Size Versatile Big tables

Price Confidence Reasonalbe

Dining Place for conversation, discussion, and eating Menu is easy to navigate

2-Piece meal Sweet Tea

$15.00

Menu

Use more interesting lighting features and use spotlighting on the tables so customers can see and photograph the food

Be more thoughtful about the heights and layout of tables with special attention to placement near windows

Recieving food

Jean Michel Basquiat Art / Culture Expressionism (Pop art)

Short wait Good quality First plate

Mezze style Food comes out When ready Serving

Layout Rounded booths Nice for sharing

aybe they could play Greek hip-hop essa Stin Poli, or Oikogenia

g food

Exit Rounded tables Large One-side access

Seating Sharing Intimate

Layout Atmosphere Privacy

Artwork Mark Carson English Expressionism

Mood Experience Pleasant

Great for sharing but difficult for wait staff.

Perhaps a booth on either side so the waiter can reach both sides of the table.

Waiter+Menu

Pay + tip

Historical images of the building as art The restaurant is influenced by its history and takes pride in it We looked at the pictures and they sparked convesation

s and share easily

en it is time to remove plates

Exit

Paper recipt Simplicity Easy

Game area Entertainment Fun

Maybe make it more memorable by bringing a clipboard with the check

Seat yourself & wait Seating Minimal Crowded

Pick up & eat

Waiting time Efficiency Straws, napkins, & spoons on counter

Needs more thoughtful design and placement of product to catch ones eye

Rest room Outdoor seating Fresh air Additional seating

Restroom Privacy Bland room

Exit Exiting Last impression Transition to exterior

nĂŠkter

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on menu Hanging lighting blocks key me advertising, advertising element. e overwhelming Change to spot lighting g

Patio Food quality Identity No sugar, fresh, & natural ingredients

Bookcase Remembrance Needs updating

e

edgeable

Restroom

Pizza Paddle shaped item Identity Check/Bill presenter

The place provides adequate overall lighting with dimmer controling overall brightness of the hall, but I would like to suggest installing other types of lighting to avoid a monotonous atmosphere.

aiter + Menu

low ant

Tageted Population Owner’s taste BGM

♪DRUGDEALER♪ It’s only Raining Right Where You’re Standing (minor track in his Debut album)

Honey Bee Coffee

al their characteristics with BGM, speakers.

Waiter visiting Pay+Tip

Table size Comfort Enough space for 3 dishes

No seating under the nekter sign, Need better railing & seating.

Need more decoration that tie in with the brand because so many customers use it Add greenery to tie in the identity of the interior for pictures making it awkward if you choose to sit here.

Also, they need a bigger establishment, so seating can be more spread out.

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PROJECT SITE

Project sites were limited to the retail parts of two buildings in the center of Knoxville to allow students to visit and experience their project sites directly.

The Daylight Building in Down Town, Knoxville The Daylight Building was built in 1927 by Benjamin Howard Sprankle, an influential real estate developer in Knoxville. The Art Deco building joined a two block area on Union Avenue that was Sprankle’s general headquarters for over 50 years. Initially, the Daylight Building housed retail space on the ground floor and office space on the second floor, including the studio of prominent local photographer Robin Thompson.

http://daylightbuilding.com/

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Due to the different characteristics of the downtown area (Daylight building) and the old city (Daniel), where the two buildings are located, students were able to set the site according to the characteristics of their project, compared to the characteristics of the sites and the buildings.

The Daniel on Jackson in Old City, Knoxville The collection of buildings that now make up The Daniel have stood on this exact spot for more than 125 years. Despite extensive research, including the resources of local well-known historian Jack Neely, the exact date of its first construction is still unknown. The site first shows up on city maps in the late 1880’s or early 1890’s, and the Richardsonian architectural style of the tallest and westernmost building, popular in the late 1800’s, supports this time period. At that time, sawmills, factories and warehouses dominated the landscape of what is now known as The Old City. The adjacent railway provided plentiful business opportunities, and local restaurants, markets and saloons fed the thirsts of hard-working Knoxvillians. http://thedanielonjackson.com/

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Allison Aldridge

Not-So-Guilty Pleasures Not-So-Guilty Pleasures is a trendy, dietary accommodating ice cream and coffee shop. It serves dairy free ice cream in a variety of flavors with cone and toppings that include gluten free options. It is located in the Daniel building in Old City, Knoxville where Old City Wine Bar is currently located. This site was chosen because it is in the heart of a more mature part of Knoxville where there are many coffee shops and bars, therefore the typical crowd is made up of young adults and adults. Not-So-Guilty Pleasures is meant to accommodate for the same audience and to function similarly to a coffee shop would in which one could either go to socialize with others or to do work independently. To support this function, the design includes elements such as a variety of seating, functional lighting, and easy to clean materials.

To add to the experience, trendy, “Instagram-able� elements were incorporated into the space to encourage customers to come to the restaurant as an attraction as well. These elements include the triangle seating, triangle floor tile, neon sign, and mirrors. These elements give the customers an opportunity to post pictures of themselves or their ice cream, which provides the business free advertising. Not-So-Guilty Pleasures functions similarly to trendy coffee shops often seen today, however with ice cream as its focus.

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Not-So-Guilty Pleasures

SEQUENCE Customer Orders Ice Cream/ Coffee - cup, regular or gluten free cones, shakes, etc - plant based ice cream - variety of flavors - calories listed -variety of coffee and flavors

text and symbols communicates nutritional information concerning dairy free and gluten free products

Seating Options: -normal high top -individual high top -triangle booth with table and chairs

high bar seating is better for smaller parties or parties of one. By being located in front of the windows, it allows the customer to enjoy a view as they enjoy their ice cream while also allowing pedestrians outside to see the customers enjoying the product.

The individual high seating provides a seating option for someone who is there alone and is there to perhaps work or study like one would in a coffee shop. the alternating triangular supports act as separation devices between the seats, giving the individual a sense of privacy without completely isolating them from the rest of the space.

FLOOR PLAN

ELEVATIONS

left elevation

you deserve some Ice Cream right elevation

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Social Media Trend

the tall mirrors in the back of the place causes the space to look twice as long while also giving the customers another photo opportunity

you deserve some Ice Cream

- taking pictures of the ice cream and the trendy elements of the restaurant to post on social media is part of the experience as well

The triangular booth seating with tables and chairs is a unique seating option that gives the place a trademark element while also functioning as a versitile seating option for customers. It provides both options of soft and hard seating and can be used for smaller or larger parties (max: 6).

“Instagram-able� elements were incorporated into the space to encourage customers to come to the restaurant as an attraction as well. These elements include the triangle seating, triangle floor tile, neon sign, and mirrors.

front elevation

back elevation

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Not-So-Guilty

Pleasures

dietary accomodating ice cream and coffee

left elevation

Allison Aldridge you deserve some Ice Cream right elevation

Customer Orders Ice Cream/ Coffee - cup, regular or gluten free cones, shakes, etc - plant based ice cream - variety of flavors - calories listed -variety of coffee and flavors

text and symbols communicates nutritional information concerning dairy free and gluten free products

instagram page

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Seating Options: -normal high top -individual high top -triangle booth with table and chairs

front elevation

back elevation

floor plan Social Media Trend

high bar seating is better for smaller parties or parties of one. By being located in front of the windows, it allows the customer to enjoy a view as they enjoy their ice cream while also allowing pedestrians outside to see the customers enjoying the product.

The individual high seating provides a seating option for someone who is there alone and is there to perhaps work or study like one would in a coffee shop. the alternating triangular supports act as separation devices between the seats, giving the individual a sense of privacy without completely isolating them from the rest of the space.

the tall mirrors in the back of the place causes the space to look twice as long while also giving the customers another photo opportunity

you deserve some Ice Cream

- taking pictures of the ice cream and the trendy elements of the restaurant to post on social media is part of the experience as well

The triangular booth seating with tables and chairs is a unique seating option that gives the place a trademark element while also functioning as a versitile seating option for customers. It provides both options of soft and hard seating and can be used for smaller or larger parties (max: 6).

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What is your plan after this design studio?

After this design studio, I will continue my path of education in which I will take more classes and studios that will help me grow more and more in this field. I will do my best to learn new software needed for the profession as well as improve my knowledge in the ones I have already encountered.

As I progress in my education and my career, I will put my best effort into everything I do and will do my best to be an impressive designer.

How would you describe your design style?

My design style can be described as balanced. I tend to lean towards pairings of eye-catching and basic colors and patterns. For example, in my design I balanced a basic blue color scheme with a red accent, as well as a balance between triangle patterns and rectangular shapes. I like to balance eye-catching design elements with more basic and simple elements so that the viewer can enjoy the eye-catching element without it being overwhelming.

What problems did you encounter in your design internally and externally?

I struggled with creating a ceiling that reflected the atmosphere of the space. This was my first experience in thinking about a ceiling, so it was difficult to identify what my options were. It was also difficult to diagram the ceiling design I used in my elevations because the design was a little complicated.

Where is your favorite F&B place in Knoxville (after this F&B design studio)?

My favorite F&B place in Knoxville is The Tomato Head. Although the design is nothing spectacular, it reflects the food and its simplicity. They serve freshly made sandwiches, pizzas, salads, and baked goods.

What type of F&B place would you like to design next?

I would like to design an italian sit down restaurant because I love italian food and its culture and I would like to further challenge myself by designing a place that has a more complicated workflow.

How would you define a well-designed or good F&B place?

I think an F&B place is well designed if the design reflects the food and its function, while also accommodating towards the needs of the business and the customers.

What would you like to tell your instructor?

I would like to thank my instructor for giving me the opportunity to do a project that is so similar to the real work I would be doing in the Interior Architecture Field. I have learned so much about what to think about when designing a space. I am also very thankful that I was able to learn so much without having a semester full of stress and all nighters. I loved the well thought out schedule of the class throughout the whole semester because it allowed me to pace myself in my design.

19

Lauren Johnson

BOBA Bubble Tea Cafe Bubble Tea is a Taiwanese sweet drink that combines milk, flavored tea and tapioca pearls that are sucked up through an extra-large straw and chewed. The goal behind the design was to capture the essence of the bubble tea aesthetic through curved elements and pops of color to reflect the different ingredients and colors of the tea. Curvilinear elements can be found in the ordering counter, seating, tables, lights, and concrete installations. To allow the curved elements to flow together, the seating and tables fixed to the walls and ground. These features will help the layout stay tidy and comfortable for customers and easy on employees. For dining, customers would get to choose from four unique places to sit and enjoy their beverage, each designed to incorporate organic shapes and the tea’s colors. Additionally, materials such as marble and concrete are derived from tea culture’s pestle and mortar. Using concrete as the table’s surfaces provides depth and texture to any photo taken of their drink. Beverages would be sold in clear cups to be able to see and enjoy the bubbles in the tea, allowing for an aesthetic backdrop to perfectly frame the customers picture of their beverage for their social media.

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BOBA

SEQUENCE Entrance

Dining area

Order + pick up Ordering Organized and polished Ordering sation is closest to enterance curved edges, incluses display

Counter is curved to reinforce theme Customers interact with concrete counter material Black metal accents behind counter hold herbs and ingredients

FLOOR PLAN

Pod Seating: Scalloped into the wall Diffused down-lighting in each pod Group interaction

Pick-up Drink station located at pick-up Beverage station combined with Hightop

Beverage station located bewteen columns Pick up straws, napkins, etc.

Seating Pod Seating

Seating Two tired seating

Stacked seating along exterior walls Tables connceted through metal attachment Concrete Countertops Focal Point

Tables a Private for tho Charging stat

Black Metal a

Designed fo ELEVATION Concrete table tops conne

Color Pallette Combined with bev COLORS

Materials MATERIAL

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Light

Restroom Seating Short Stay Seating for a quick visit

Center seating Combined with beverage station Curved metal seat attachment Hinged to swivel

Seating High-top sitting space Seperate area for quick dining or to-go orders

Two-Tired Seating: or people to interact on two levels ected directly to seating by a curved metal bar Group Interaction

attached to walls, minimalism ose coming to get work done tions are discrete and stylish Concrete table tops accented table and chair legs

Exit

Restroom Private Space Most Contrast

Curved metal bar hight counter along windows with barstools Velvet material on seating Colums are same concrete as ordering counter Flooring changes along curved counter

Exiting Last impression Trasition to Exterior

Most contrast in color Penny tile pattern Same saturation as bar tile Light floors and counters for cleanliness

Middle high-top: verage station and features a metal bar that connects the seat to the installation Seats are hinged to swivel Front High Top: Curved concrete surface with individual stools Individual/ Two person Interatction

Vinyl Fabric

Hardwood

Marble

Concrete

Green Penny Tile

Metal 55

Boba Bubble Tea Cafe

Entrance

Dining area

Order + pick up Ordering Organized and polished Ordering sation is closest to enterance curved edges, incluses display

Counter is curved to reinforce theme Customers interact with concrete counter material Black metal accents behind counter hold herbs and ingredients

Pick-up Drink station located at pick-up Beverage station combined with Hightop

Beverage station located bewteen columns Pick up straws, napkins, etc.

Back Section

Seating Two tired seating

Stacked seating along exterior walls Tables connceted through metal attachment Concrete Countertops Focal Point

Seating Pod Seating

Tables a Private for tho Charging stat

Black Metal a

Left Section Inspiration of Tea

Two-Tired Seating: Designed for people to interact on two levels Concrete table tops connected directly to seating by a curved metal bar Group Interaction

Color Pallette

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Pod S Scalloped Diffused down-li Group i

attached to walls, minimalism ose coming to get work done tions are discrete and stylish Concrete table tops accented table and chair legs

Seating: into the wall ighting in each pod interaction

Restroom Seating Short Stay Seating for a quick visit

Center seating Combined with beverage station Curved metal seat attachment Hinged to swivel

Seating High-top sitting space Seperate area for quick dining or to-go orders

Exit

Restroom Private Space Most Contrast

Curved metal bar hight counter along windows with barstools Velvet material on seating Colums are same concrete as ordering counter Flooring changes along curved counter

Exiting Last impression Trasition to Exterior

Most contrast in color Penny tile pattern Same saturation as bar tile Light floors and counters for cleanliness

Right Section

Middle high-top: Combined with beverage station and features a metal bar that connects the seat to the installation Seats are hinged to swivel Front High Top: Curved concrete surface with individual stools Individual/ Two person Interatction

Materials Vinyl Fabric

Light Hardwood

Marble

Concrete

Green Penny Tile

Metal

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What is your plan after this design studio?

- Learn and study different forms of art and design.

- Continue to learn design software.

- Improve my work to develop a portfolio and apply for internships.

How would you describe your design style?

- In my most recent design, I wanted to focus on the essence of the beverage my cafe served. I wanted to play with the aesthetic of this specialty tea and how to functionally bring those elements into a dining space.

- I enjoyed bringing a variety of materials into the space that were used to guide customers and define spaces within the design.

What problems did you encounter in your design internally and externally?

- I need to know more about spatial programming to understand how to make the space function properly as a restaurant.

- Use of Rhino and Photoshop could use improvement.

Where is your favorite F&B place in Knoxville (after this F&B design studio)?

- Chuy’s What type of F&B place would you like to design next?

- High-end dining How would you define a well-designed or good F&B place?

- A functional space that allows customers to be comfortable and accommodated while consuming the food and beverages.

What would you like to tell your instructor?

- The study of a F&B before designing one was super helpful in learning what elements to focus on in our designs.

- Every class I learned something new. My instructor always gave me feedback and other case studies to look into to expand my design knowledge.

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Emily Schwarzenberg

the brunch room The concept goal of this project was to develop a portion of the existing Daylight building to create a light brunch fare restaurant with an atmosphere that is light, open, and inviting. This particular area of the Daylight building provides a space that is enriched with natural daylight since the majority of windows are along the north east wall. Additional natural lighting can be introduced through the main entrance, which aligns towards the south. A downtown brunch fare restaurant has always been trendy because it can provide local favorite recipes and foods in an urban setting seven days a week. This inviting restaurant will present itself to a wide array of customers, where you can come by yourself, or bring the whole family along for an enriching dining experience that highlights the architecture of downtown Knoxville. The interior color scheme includes the signature Tennessee orange, along with forest green, beige, chocolate brown, and light tan. To further enhance the restaurant experience, unlike any other brunch restaurant, a coee bar was integrated within the center of the dinning area to fill the air with rich coee aroma. The coee bar and adjoining hostess stand will be constructed utilizing marble materials for a sleek clean appearance. The customer waiting area will feature a soft white leather bench. The chairs will be white wishbone style chairs with light grey tables. By using white and light grey tables, in conjunction with the dark chocolate brown colored floor, creates a visual contrast. The wooden floors will continue into the restrooms where the walls will consist of white subway tiles in a oset pattern. The tables along the windows are positioned so they will be able to get the best street views, but also maintain privacy from adjoining tables. On the opposite side there is a feature wall of a green map depicting downtown Knoxville. This feature wall gives a focal point to the room. Along this same wall there are banquette seating with tables that are once again positioned far enough apart from each other for customers privacy. This new restaurant stye will give customers a place to meet new friends or rekindle lost relationships in a very unique inviting atmosphere.

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the brunch room

SEQUENCE Entrance

See Host

Waiting area

Branding Sketched onto the glass of the front Welcoming

Inviting Comfortable with a view of the tables Close to the host stand

Walking to Table

Waitier + Menu + Order

Distance Table Layout distance between tables and intimate ligthing

Branding Menu on a clipboard Accepting menu for all people whil being elevated

the

brunch room

PLANS

Scale 1/8 A D

B

1

E

3

C

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D

A

B

C

2

r

Bathroom

le

Restroom Privacy Simple and clean

Eat Food Quality Identity Brunch food

Pay

Exit

Branding Check on clipboard Simple and keeps the same idenity of the menu

Menu Check

the

brunch room

E

This inviting restaurant will present itself to a wide array of customers, where you can come by yourself, or bring the whole family along for an enriching dining experience that highlights the architecture of downtown Knoxville.

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the

brunch

Scale 1/8 A D

B

room

1

E

3

The concept goal of this project was to develop a portion of the existing Daylight building to create a light brunch fare restaurant with an atmosphere that is light, open, and inviting. This particular area of the Daylight building provides a space that is enriched with natural daylight since the majority of windows are along the north east wall. Additional natural lighting can be introduced through the main entrance, which aligns towards the south. A downtown brunch fare restaurant has always been trendy because it can provide local favorite recipes and foods in an urban setting seven days a week. This inviting restaurant will present itself to a wide array of customers, where you can come by yourself, or bring the whole family along for an enriching dining experience that highlights the architecture of downtown Knoxville.

The interior color scheme includes the signature Tennessee orange, along with forest green, beige, chocolate brown, and light tan. To further enhance the restaurant experience, unlike any other brunch restaurant, a coffee bar was integrated within the center of the dinning area to fill the air with rich coffee aroma. The coffee bar and adjoining hostess stand will be constructed utilizing marble materials for a sleek clean appearance. The customer waiting area will feature a soft white leather bench. The chairs will be white wishbone style chairs with light grey tables. By using white and light grey tables, in conjunction with the dark chocolate brown colored floor, creates a visual contrast. The wooden floors will continue into the restrooms where the walls will consist of white subway tiles in a offset pattern. The tables along the windows are positioned so they will be able to get the best street views, but also maintain privacy from adjoining tables. On the opposite side there is a feature wall of a green map depicting downtown Knoxville. This feature wall gives a focal point to the room. Along this same wall there are banquette seating with tables that are once again positioned far enough apart from each other for customers privacy. This new restaurant stye will give customers a place to meet new friends or rekindle lost relationships in a very unique inviting atmosphere.

See Host

Waiting area

Branding Sketched onto the glass of the front Welcoming

Inviting Comfortable with a view of the tables Close to the host stand

A

B

C

D

2

Entrance

E

C

Walking to Table Distance Table Layout distance between tables and intimate ligthing

Bathroom

Waitier + Menu + Order Branding Menu on a clipboard Accepting menu for all people while being elevated

Restroom Privacy Simple and clean

Eat Food Quality Identity Brunch food

Pay

Exit

Branding Check on clipboard Simple and keeps the same idenity of the menu

Menu Check

the

brunch room

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the

brunch room

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What is your plan after this design studio?

After this design studio I want to improve on being able to create and innovate my designs through technology and inspiration. I want to learn more about different and unique materials as I believe that materials are a key aspect in any design.

How would you describe your design style?

I would describe my current design style to be modern and timeless. I love it when you can create a space and it still be current years down the road.

What problems did you encounter in your design internally and externally?

I struggled with finding arrangement of tables that would maximize the space while still giving the occupants privacy. In addition I also found issues in picking out materials that would be the most efficient in the space.

Where is your favorite F&B place in Knoxville (after this F&B design studio)?

First Watch What type of F&B place would you like to design next?

In the future I would like to design a coffee house with having a unique flare to it using bright colors and interesting materials.

How would you define a well-designed or good F&B place?

I would describe a well-designed place to be a space that is open, bright, and warm atmosphere with clear sight lines. Also a place that combines a branding with a unique style that goes along with the food choice.

What would you like to tell your instructor?

I would like to say thank you to Jinoh for always supporting me in my design and pushing me to think outside of the box in every aspect. To me this class has stood out from any other studio that I have been in because you gave us the chance to explore who we are as individual designers. In my future classes I will always reflect on this studio and what I have learned about myself and design.

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Garret Shaffer

Los Amigos Cocina The goal behind this assignment is to use an existing space within Knoxville to design a new restaurant which will contribute to the food and beverage culture this city has to offer. I had two site options to choose from to determine where my restaurant would be designed, the Daniel building in the Old City, and the Daylight Building near Market Square. I chose the right portion of the Daylight Building due to its abundance of windows on the East faรงade of the structure. The type of food I wish to offer is traditional Mexican food, so the research I conducted and the case studies I observed were centered around the authentic Mexican culture. I would like this space to accompany a comfortable and inviting atmosphere for the customers and the employees themselves. This reinforced my decision to pick the portion of the Daylight Building with the most windows, thus infusing natural lighting within the interior environment. The warm colors I used will also contribute to the calming, inviting atmosphere I am striving to achieve, the orange and yellow hues are used in the main dining space to increase appetite. In order to create a more intimate bar area, I used darker red hues with organically shaped pendants over the counter and will incorporate Mexican inspired talavera tile to face the bar. I would like to remain consistent with the Mexican culture by using rustic wooden and woven seating options at various heights to continue the authenticity while also allowing a variety of seating arrangements within my restaurant. In order to invoke ingenuity within my design, I took the arch that has been used in many Mexican restaurants and applied it to the ceiling as a barrel vault in the main dining space. I believe that my restaurant will provide a pleasurable, authentic space for people of all ages to experience within the bustling heart of Knoxville.

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Los Amigos Cocina Diagrams of Spatial Sequence SEQUENCE Entrance

Walk in and see host

Distance Comfortable Woven/Rattan Furniture

Be seated +Silverware

Branding Confidence Name of Restaurant Shown on Signage

Tone+Richness Natural Light Stained Hardwood Floor+Natural Light

Los Amigos

COCINA

FLOOR PLAN

ELEVATION_BAR

BATHROOM ELEV.

ELEVATION_BATHROOM

SERVICE STATION

BAR ELEV.

MAIN DINING SPACE ELEV.

WAITING RM ELEV.

ELEVATION_DINNING AREA

ELEVATION_WAITING AREA

Los Amigos

COCINA

ENT.

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Distance Transition Walking Between Bar+ Booth/Chair Seating

Color Purpose Black Granite Counte Top with Decorative Mexican Tavalera Tile

er

e

Order+Receive Food

Waiter+Menu

Color Purpose Warmth Mexican Serape Textile in Main Dining Space

Efficiency+Tone Heirarchy Different Lighting Based On Table Height+Location

Dining Conviniece+Pleasure Authentic Mexican Music Menu is Easy to Read

Medium Sized Portions Enjoyable Authentic Mexican Food+ Drink

Restroom

Exit

Spatious Calming Unique Tavalera Inspired Tile+Plants

I would like this space to accompany a comfortable and inviting atmosphere for the customers and the employees themselves.

This reinforced my decision to pick the portion of the Daylight Building with the most windows, thus infusing natural lighting within the interior environment.

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What is your plan after this design studio?

I will continue to advance my future work based upon the guidance and expectations following this studio course. I will continue my hard work ethic in achieving my design outcomes.

I will utilize the new skills learned towards my summer internship.

How would you describe your design style?

My design style at the moment is focussed on the habitants experience and making sure that if I am striving to create a space with authentic value, that my created space reflects that in multitudes of ways. I am also intrigued by a variety of lighting qualities within spaces. I plan to continue to utilize this in future designs and research.

What problems did you encounter in your design internally and externally?

One issue I had during the design process was making sure that I had enough seatings within my space to bring maximum profit. If I had more time, I would’ve liked to expand the space in order to fit more tables. Another struggle I had in my design was the inclusion of the waiting room area. I wanted to add a waiting room for this space being that there are numerous restaurants in the Market Square area without one. During the winter season, I feel that my restaurant would benefit from having a location where people can still be inside while waiting for their table. If I were to continue working on this project, I would expand the interior volume in order to accomodate for more dining seating so that the waiting area doesn’t take away too much square footage.

Where is your favorite F&B place in Knoxville (after this F&B design studio)?

Cheddars What type of F&B place would you like to design next?

I would like to design a coastal seafood restaurant with multiple floors. Possibly even facing the beach.

How would you define a well-designed or good F&B place?

A well designed F&B place is one that not only focuses on the customer experience but first focuses on the plates being served with an understanding that the food is what will develop the majority of the restaurant. Another facet of good restaurant design is focusing on the employees experience.

Providing not only a unique space for the customers, but the employees as well will contribute to the efficiency of the restaurant as a whole.

What would you like to tell your instructor?

I appreciate all of the knowledge and constructive criticism given throughout the semester. Given that my instructor not only has a background in architecture and interior design, but business as well, I feel that our studio was able to have a well rounded perspective on how to efficiently design a space for the F&B culture. Each of the projects we did as a studio progressively advanced my knowledge of how to successfully understand and create my ideal dining experience. The knowledge and skill my professor has within different design software also greatly benefitted my experience within this studio.

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Hillary Tunnell

The Emerald The objective of this project was to create a restaurant that envelopes the food and beverage culture of Knoxville while also developing an outstanding customer experience. In my approach to the project, I began to think about what type of restaurant I would most like to visit. I decided on an American style restaurant that is focused around the customer experience associated with live music and entertainment. I wanted to ensure that the restaurant was affordable and entertaining.

In order to accomplish this these goals, I kept the extravagance to a minimum while still creating an entertaining environment. In my research, I focused on restaurants with stages designed for entertaining an audience. Therefore, in my layout there is a tiered stage for performers, creating the focal point of the restaurant. In addition to the stage, there is a bar and two different heights of tables, each with cushioned seating to account for comfort. The color scheme of “The Emerald” is neutral greys with many “pops” of emerald green, hence the name. The live music in combination with the laid-back environment will create an entertaining and satisfactory experience for customers.

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The Emerald

SEQUENCE

FLOOR PLAN

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ME

NU

ME

NU

ELEVATION

BAR ELEVATION

ENTRANCE ELEVATION

LEFT ELEVATION

DIVIDING WALL

RIGHT ELEVATION

BATHROOM

In my approach to the project, I began to think about what type of restaurant I would most like to visit. I decided on an American style restaurant that is focused around the customer experience associated with live music and entertainment. I wanted to ensure that the restaurant was affordable and entertaining. In order to accomplish this these goals, I kept the extravagance to a minimum while still creating an entertaining environment.

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What is your plan after this design studio?

After this design studio, I plan on taking everything I have learned and applying it as I continue to grow my style and with it, my design career.

How would you describe your design style?

I would describe my design style as being a healthy mix between practical and fun. I don’t ever want to design a space that I wouldn’t want to spend hours experiencing.

What problems did you encounter in your design internally and externally?

The problems that I encountered throughout my design process were generally focused on the requirement of detailed thinking after determining the basic structure of my restaurant. I had to think about the logistics of including a stage as well as the flow of traffic through the two portions of the restaurant. Another issue I had was trying to incorporate a waiting area in a reasonable and practical way.

Where is your favorite F&B place in Knoxville (after this F&B design studio)?

Cheddars What type of F&B place would you like to design next?

I would love to design a pizza place.

How would you define a well-designed or good F&B place?

I would define a good Food and Beverage place as not only a place that serves amazing food but also a place that encompasses you in an experience. This experience could be an element such as music, or something created by certain design elements. Additionally, a good F&B place will cater to both the customer and the employee, ensuring that it is a comfortable work and dining environment alike.

What would you like to tell your instructor?

I really appreciate everything he has taught us this semester. He was really good about allowing us to do our own things but guiding us to see what worked and what didn’t. I feel as though the structure of the course was extremely beneficial in understanding Food and Beverage culture, and I have come away with an abundance of knowledge surrounding the topic. Also, I feel as though my photoshop skills have improved exponentially which I am very grateful for.

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A LETTER TO MY STUDENTS

Dear my team, Hello, everyone.

Preparing this class was began in the last May, but we have already arrived in December. Now I wonder how you ladies and a gentleman feel at the end of this semester and the beginning of a winter break. Perhaps, this interior architecture studio may be the first and last time with me for you, I begin to write this letter as the last message to you who are studying interior architecture continuously.

First, experience a lot. If you don’t experience anything yourself, you don’t know what you like or dislike yourself and why you like or dislike the thing. As a result, your design intent might easily become unclear. In other words, if you design something you haven’t experienced, it is extremely difficult to avoid designing a superficial outcome.

Second, synthesize all the experiences you have accumulated. The sequences you created in pp. 6-7 may be more detailed than the sequences in your design project. Rather than thinking about new ideas, review what you have done previously and synthesize them first.

Third, iterate visualizing all your thinking over and over again. Each time you draw or make, your design must be improved. I believe you have experienced it already. There are problems that you won’t find unless you materialize your idea clearly. Visualize everything, then you can look your design objectively. And repeat all your work as much as you can.

Fourth, you should be able to visualize whatever imagine and present. The gap between your presentation and design outputs which can’t show any of your explanation needs to be

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understood by audiences’ imagination. In other words, the persuasiveness of your design is determined by the levels of audiences’ understanding, not your design outputs. But if your design outputs cover all your explanation, you can avoid the uncertainty of audiences’ understanding.

Fifth, learn how to draw interior architectural drawings. Drawing interior architectural plans is the language you need to communicate in practice and you should be able to draw at least Design Development level drawings with dimensions.

Sixth, practice your 3D modeling skill. At the very least, you should be able to model any furniture or fixtures you want to use in your design; if you can’t model it, you will always be constrained by the lack of visualization.

Seventh, set your perspective at the eye levels.

We are not movie directors showing imagination, non-fiction, or unreal world. Show your perspective with the angle of view and height that the user can see and feel in each sequence.

Lastly, if you design a F&B place again, think about business. The basic guide for the F&B business is its revenue structure, which are 30% for rent, 30% for labor, 30% for ingredients, 5% for operation and maintenance, and 5% for profit. The share of rent will vary depending on your project site and whether the client owns the site. Labor costs can be reduced if your client is the owner chef or it is enough to hire part-timers like a franchised place. The proportion of cost for the ingredients depends on your menu. Costs of your menu also vary depending on the FF&E composition.

As a designer, your role is to optimize space utilization to reduce rents, optimize space efficiency to minimize labor costs, and maximize menu experience to increase hospitality. In other words, it should be a design that promotes the sale of a menu by reducing the costs. Additionally, you need to consider how to promote the sales of some menu without labor. For example, it is good to create a restaurant atmosphere where people love to enjoy a drink and designing a cafĂŠ where people would like to have snacks such as bread or cookies. Because the drink, bread, and cookies are ready-made product for the places.

If your design has fresh and new ideas, you will make your reputation known to the public, but if your design makes a good business, you will be named to your clients.

Thank you for joining my class for a semester.

Jinoh Park, Instructor

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BACHELOR OF SCIENCE IN INTERIOR ARCHITECTURE | UNIVERSITY OF TENNESSEE, KNOXVILLE YEAR ONE IARC 273 Intro to IA Seminar I IARC 271 Intro to IA Studio I

IARC 274 Intro to IA Seminar II

IARC 373 Intermediate IA Seminar

IARC 272 Intro to IA Studio II

IARC 371 Intermediate IA Studio

ARCH 171 Design Fund. I

ARCH 172 Design Fund. II

ARCH 121 Representation I

ARCH 122 Representation II

ARCH 221 Representation III

IARC 321 Representation IV

IARC 101/107 Intro to Built Environ

IARC 200/207 Human Environment Relations

ARCH 211/217 History/Theory I

ARCH 212/218 History/Theory II

IARC 221 Theory of Color

YEAR THREE

YEAR TWO

IARC 372 Design Develoment & Construction Detail

YEAR FOUR IARC 473 Advanced IA Seminar IARC 471 Advanced IA Studio

IARC 474/477 Advanced Multi Disciplinary IA Studio

IARC 211/217 History of Interior Design IARC 261 Materials, Resources and Textiles

IARC 460 Lighting

IARC 480 Furniture Design

IARC 331 Construction Docs IARC 360 Business Principles and Practice

Prof Design Elective (IARC, LAR, ARCH, INDS)

(Summer) IARC 420 Practicum or IARC 491 International Study

Prof Design Elective (IARC, LAR, ARCH, INDS) Prof Design Elective (IARC, LAR, ARCH, INDS)

My students in IARC 271 Intro to Interior Architecture Studio I aim to implement their ideal dining experience in their F&B projects. The students have concentrated on customers’ experience rather than actual operation and maintenance aspects. They have been designing café, brunch restaurants, ramen bar, ice cream store, oyster bar, Mexican restaurant, live café, sushi bar, and vegan restaurant.