High Point Brewery

HIGH POINT BREWERY

to my mom; who has always shown me that hard work and dedication will always pay off to my dad; who has been nothing short of supportive every step of the way to jonny; who has always encouraged and pushed me to achieve my dreams

TABLE OF CONTENTS SECTION 1: PROJECT OBJECTIVES

PAGE 5

SECTION 2: HISTORIOGRAPHY

PAGE 13

SECTION 3: CASE STUDIES

PAGE 19

SECTION 4: DESIGN & TECHNICAL CRITERIA

PAGE 51

SECTION 5: TOPICAL EXPLORATIONS

PAGE 63

SECTION 6: EXISTING SITE, CONTECT, CLIMATE & ZONING

PAGE 71

SECTION 7: PROGRAMMING

PAGE 81

SECTION 8: BUILDING ANALYSIS & CODE

PAGE 89

SECTION 9: FINAL PROJECT RESEARCH SUMMARY

PAGE 95

SECTION 10: ANNOTATIONS, BIBLIOGRAPHY & APPENDIX

PAGE 99

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section one: histiography

5

INTRODUCTION Humans are born with an innate need for socialization and interaction with others. We are constantly looking for the

RESEARCH METHODS

newest and most unique place to gather with friends, family,

While gathering information in order to better design the beer

and co-workers. Robert MacIver describes socialization as “the

garden, two sites were visited to gain a better understanding

process by which social beings establish wider and profounder

of how these types of spaces function. The first site is Station

relationships with one another, in which they become more

House, a local bar specializing in beer within an upcoming

bound up with and more perceptive of the personality of

neighborhood. The second site is City Winery which is a space

themselves and of others and build up the complex structure of nearer and wider association.�1 Not only is it in our human

where musicians can come and perform while the audience

FIG. 1

gets to enjoy meals and wine made in house. Speaking to

nature to socialize and find any excuse to celebrate, it is

people who use or work within the spaces will also be a source

significant towards decreasing stress and improving the mental

of information as to what works well and what does not within

psyche. Socializing is a significant way to promote feelings of

the space. Other sources of information will include the study of

happiness while also reducing stress, anxiety, and feelings of

how beer is made in order to correctly design a space that can

depression. It is also significant in improving cognitive functions

hold an appropriate amount of vats as well as case studies from

and the overall quality of life.2 Recommendations for decreasing

literature to gain more knowledge on how similar spaces have

the feelings of stress include listening to music, creating strong

been designed. It will also be necessary to study the history

relationships, and laughing.3 The goal of this project is to create

of breweries within Philadelphia to then successfully bring the

a beer garden which will allow adults to congregate and de-

history into the design of the space. Tyler Scire who works for

stress. Young adults specifically are faced with many stressors

Boxwood Architects, will serve as an outside mentor. Boxwood

including life changes, school, and looking for work. By creating

Architects is a firm that specializes in bar and restaurant design

a beer garden that is easily accessible, it will help to create

so they have experience that will serve as a source of research.

4

a space for people to socialize, celebrate, meet new people to form quality relationships, and even as a form of education.

FIG. 2

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THE ROLE OF THE DESIGNER A successful designer is capable of manipulating a space to set countless effects. It is significant for a designer to make sure that they are designing a space in a way that appropriately

the lighting. From interviewing people that work and interact within these spaces, maximum natural lighting is the most appealing. They do not like being overwhelmed with too much artificial lighting and prefer that artificial lighting be soft.

ENVIRONMENTAL/SUSTAINABILITY OBJECTIVES The brewery will be designed within an existing building which already makes it an adaptive re-use and sustainable project. Use of existing windows and doorways as well as

reflects what they are designing. It is also necessary to use

any existing walls will be kept whenever possible. Reclaimed

materials that will help to set a specific mood that is desired.

wood will also be used to create the rustic and nature feeling

Most beer gardens have a rustic and/or natural vibe. This

that is associated with a beer garden. Wood is also good

is important to also aid in creating a space that will not

for invoking soothing and calming feelings which will also aid

create any stressors to its users. The people working within the

in helping people to destress. Other sustainable materials

space also need to be considered when designing a beer

will also be used where possible and non-sustainable

garden because they will be constantly walking through the

materials will only be used as an absolute last resort.

seating as well as where people are standing. Clear aisle ways must be laid out in a way that will not attract people to gather and block off the space. Making sure that there is

FIG. 4

also enough space to brew and bottle beer in house will be significant to the design. There needs to be enough space to set up an appropriate amount of vats to brew beer, as well as enough space to then bottle the beer so it can be sold.

Outdoor seating will also be necessary for this type of space.

It is common for beer gardens to have seating outdoors which usually consists of long picnic style tables. It is important that the designer continues the concept of the space from the interior to the exterior so that this seating still feels connected to the beer garden. Another significant aspect to consider is

FIG. 5

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CLIENT/USERS/SOCIO-ECONOMIC

CONDITIONS/ middle class people and slightly towards upper class. It will not be catered towards a specific sex, race, or sexuality.

DEMOGRAPHICS The client is a beer enthusiast who wants to bring the history of breweries back to the city of Philadelphia. They also want to open up a space that will help to educate others on how to brew their own beer. Their goals for this project create

Everyone should feel safe and secure in going to the beer garden. With middle class being the primary user group, the materials will not be on the higher end. The furniture will not be extravagant but it will be well crafted to fit into the space.

a need for the brewing space of the beer garden to be very open to the public which will allow opportunity for the learning aspect of the space. The brewing area will serve as an area that can be used for tours, teaching customers how the process works, and for tastings as well. The users within the beer garden include the customers and employees.

As much as it is important to create a comfortable space for the customers, employees should feel just as comfortable in the space they are working in. This includes creating enough space for those working in the kitchen, behind the bar, servers, and hostesses. They should not feel closed off into the spaces they will be working in. Employees should not feel as if they do not have clear walkways that are paved out for them to easily serve customers.

Customers should

also feel as if they have enough space to have some sort of privacy from other customers. No one should feel like they are sitting on top of each other and not able to have a private conversation. This project is geared primarily towards

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section two: histiography

13

EARLY TAVERNS

During the settlement of new colonies in America, it was criticized to take a “tavern-first” approach. This approach meant that creating a tavern took priority over the creation of any other spaces including churches. Many British settlers did not see eye to eye when it came to religion, but they did all agree on the idea of a tavern being the most significant aspect of a successful colony. Taverns took priority over churches because they were linked with the idea of establishing a community.2 There were people out there however that did not agree with this method, one being William Penn.

RESTRICTIONS

FIG. 1 “UPON ALL NEW SETTELMENTS THE SPANIARDS MAKE, THE FIRST THING THEY DO IS BUILD A CHURCH, THE FIRST THING YE DUTCH DO UPON A NEW COLONY IS BUILD THEM A FORT, BUT THE FIRST THING YE ENGLISH DO...IS TO SET UP A TAVERN OR DRINKING HOUSE” CAPTAIN THOMAS WALDUCK1

In William Penn’s first draft of the Fundamental Constitution of Pennsylvania, he attempted to ban the development of taverns altogether. While writing his final draft, Penn understood the necessity of a tavern to the social development of a colony. Instead of trying to ban them altogether he created restrictions within the spaces.

These included no gambling, toasting to the wellbeing of others, spreading of false information that could be damaging to one’s repution, and last call was at 8pm.3

VARIOUS USE

in turn aided the development of agriculture, making it unnecessary for people to live nomadic lifestyles.6 During pre-industrial times, beer was seen as a healthier beverage option than water because clean water was difficult to find.7 Beer was also used to facilitate digestion, settle an uneasy stomach, and ease anxiety. Back then it was considered the equivalent to eating your vegetables. “As well, if a colonist happened to feel a little tender after a mid-day meal of beer, the prescribed remedy would have been another beer.”8

PROHIBITION In the 1920’s concerns of negative effects alcohol could have on the body led to the development of the 18th amendment which prohibited the sale, transportation, and manufacturing of alcohol. The 18th amendment led to the development of speakeasies and increased crime and gang violence. People began to produce liquor in their bathtubs, known as moonshine or bathtub gin. Gang violence increased because there was also now a fight for selling alcohol to speakeasies. Al Capone for example, FIG. 4 made $60 million yearly from his involvement in gang violence and production of alcohol. Prohibition came to an end at the start of the Great Depression in 1933 as a way to form more jobs and bring money back into the country.9

With taverns being the first priority space to be created in new colonies, they quickly became a space with various uses.They were used for official government meetings, post offices, libraries, news centers, courtrooms, auction houses, markets for traders, community centers, and even as churches on the days when the actual churches were too cold. The creation of the first official government building in New England was not until 1658. Taverns even served as a rest stop for travelers. It allowed them a place to get a meal, a drink, and even stay overnight when needed.4

PREINDUSTRIALIZATION

FIG. 2

The development of fermentation is considered a significant invention. It created a way to preserve crops and keep excess grains from going to waste.5 This

FIG. 3

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BEER GARDENS

The production of lager started with the Germans in Munich, Bavaria. It was created through the process of slowly fermenting in cool temperatures. It then needed to be stored in even colder temperatures to finish the fermenting process. Since this process was created prior to the invention of refrigeration, the brewers developed the idea of digging out large cellars underground. This allowed them to place the barrels in a cooler space so that the lager process could be completed.

They dug these cellars right near the Isar River which provided even further cooling. Extra precautions were taken to prevent the sun from heating the cellars. The brewers covered the areas they dug with gravel and then also planted trees to create shade. Soon after, it was realized that this created the ideal opportunity to add shaded seating where beer could also be served quickly and conveniently. When Germans began to travel over to America they carried over the idea of beer gardens. Some were located in actual gardens and others were located in halls with long tables and indoor plants.10

FIG. 6

O’ZAPFTIS!

One of the largest beer celebrations known around the world is Oktoberfest. Oktoberfest is held in Munich Germany, where all citizens are invited for the festivities. The first celebration was held on October 12, 1810. It was a celebration for the marriage of the Bavarian crown Prince Louis to Princess The celebration Therese Von Sach Sen-Hildburghausen.11 used to end with horse races, however the races only occur every four years now. Beer tents are set up as well as areas for entertainment and vendors who cook traditional meals.

The celebration does not begin until the mayor of Munich

taps a barrel of beer and says “o’zapft is!” meaning, it’s tapped! People celebrate by coming dressed up in costumes and historical uniforms. Marching bands are also known to parade throughout the city. Prior to refrigeration, the beer served was brewed in March that way it could be bottom fermented and lagered for at least 30 days and then be ready for the Fall celebration. The beer gained the name Marzen because of this process. Waiters and beer maids are required to be able to carry 10, one liter mugs at a time.12 During Oktoberfest it is estimated that more than one million gallons of beer are consumed every year.13

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section three: case studies

19

INTRODUCTION Station House, located at 106-11 71st Ave, Forest Hills, NY, is a two story building that houses at least 1,000 people per week. The bar focuses approximately 25% on the food they serve and 75% between beer and cocktails.

Owner Steve Elkins designed the 2,715 square foot bar with the help of designer Dawn Murnak. He wanted to create an inviting space that would also have a warm and rustic mood. The building in which the bar is located was previously a restaurant. To save time and money, the kitchen that was already in place was kept as is. The public space of the bar however was completely gutted and re-done. With the use of reclaimed wood, steel, and a pre-existing building, Steve and Dawn were able to achieve a high end atmosphere with a low budget.

The owners include brothers Steve and Mike Elkins, Andrew Dvorkin, and Chris Giudice. There is over 100 years of restaurant and bar experience between the four of them.

FIG. 2 FIG. 1

They have a passion for craft beer and gourmet food.

This results in a unique and constantly changing menu.

Station House caters to a mix of ages varying from 25-55. On the weekends however the age group is on the lower side of the spectrum. Sunday brunch is also popular to attend and brings in people of all ages. It is not a space that is geared towards any gender. Steve wanted to create an atmosphere that would feel especially comfortable and safe for women.

RELEVANCE This case study is relevant to designing a beer garden because it creates a similar atmosphere. Both are warm and inviting and create a space for socialization.

This bar in particular has helped demonstrate how to create a remarkable and well liked space even with a limited amount of space to work with

FIG. 3

FIG. 4 SITE INFLUENCE Station House is located in the urban setting of Forest Hills, Queens. Forest Hills is an up and coming neighborhood featuring Austin Street, home to a variety of shops and restaurants. The bar is a short walk away from the Long Island Rail Road (LIRR) as well as main subway lines, making it easily accessible. Bordering Austin Street is the Forest Hills Gardens. Steve took influence from the local surroundings by using the same font that is used to identify the LIRR station. Employee Eric Regnell has also painted a site plan inside the bar of the Forest Hills Gardens as a way to bring in some of the history of queens, and to represent the neighborhood. The location also factors into the variety of clientele that uses the space. The Gardens house upper-class while the other surroundings house a mix of upper and middle class.

FIG. 5 DESIGN Steve’s main idea for the bar was to create a warm, comforting space with a rustic atmosphere. He changed the exterior façade to be all glass panels to open the space up to the outside. On days where the weather is enjoyable, the panels are opened up to bring in some air and natural lighting. Although it is a two story space, only the first floor is accessible to the public.

The kitchen is located on the main floor making the food easily accessible to the servers. The public spaces consist of two single person bathrooms, one for men and one for women. The bar is located in the center of the public space and is surrounded by seating and standing room. The basement contains all of the private entities of the space. This includes lockers for the employees, an office to store paper work and watch surveillance of the space, and a refrigerated room for the kegs which are hooked up to the taps upstairs

INTERIOR The predominant materials that are used include reclaimed wood and steel. All of the stools and tables inside the space were handmade by the owners. The typical arrangement of the furniture includes seating along the bar and tables with either two or four stools.

The artificial lighting is warm which helps to create a welcoming and comfortable environment. It also helps to make the bar feel more intimate. The only natural lighting in the bar is from the glass façade. It does not carry light throughout the entire space but it does naturally light the seating located in the front. The owners have also made use of technology by setting up TV screens throughout the bar that list what types of beer are on tap, their alcohol content, the type of glass they come in, and how full the kegs are. There is not a large amount of art work on the walls, but there are chalkboards throughout the space listing the food specials and different cocktails. The bathrooms also have art work drawn across the walls and are FIG. 7 geared towards the gender the room is meant for.

The largest form of art work is the site plan of the Forest Hills Gardens which is adjacent to the entry.

FIG. 6

FIG. 8

DIAGRAM 1A: ROOM ADJACENCIES

FIG. 9

PRIVATE PUBLIC

DIAGRAM 1B: ROOM ADJACENCIES FIG. 10

DIAGRAM 2: CIRCULATION

DIAGRAM 3: DIAGRAM 4: NATURAL LIGHTING PUBLIC V. PRIVATE

FIG. 11

FIG. 12

POST OCCUPANCY SURVEY Upon visiting the bar, the effectiveness of different qualities were analyzed by speaking to users and employees. Everyone had the same feeling about the location. Customers love that the bar is right off of a main street, the subway is located nearby, and it is in a neighborly area. Being located in an upcoming area also makes it a destination for people to socialize on the weekends. The only downfall of the location is having a McDonalds next door and people tend to idle underneath the LIRR tracks.

Customers also enjoy having the TV menu boards to show what is on tap and how full the kegs are. Although the glass faรงade is beneficial in making the space feel better, employees wish that there was also a skylight to bring in natural lighting. The natural light from the faรงade does not reach the back of the bar and when it is too sunny it creates a glare. They also feel that the artificial lighting is not bright enough for during the day. Customers are also fond of the hooks that are places along the walls and underneath the bar counter, allowing them to hang up jackets and/or bags. They also love that all of the furniture was specifically made for the bar and that it was all handmade. One customer explained that his favorite aspect of Station House is that although it is easily accessible, its small and slightly hidden location creates a speak easy vibe. The biggest complaint from customers dealt with there not being enough bathrooms. Since there is only one stall for men and one for women, people feel as though it is impossible to get into the bathroom on nights when it is crowded.

The biggest complaint that came from the employees had to do with the amount of space they have to get from the kitchen to the seating in the front of the bar. In order to get to the front of the bar, servers need to pass the counter space. On weekends when it gets crowded customers tend to gather around the counter space

making it difficult for the servers to get through. To alleviate this stress, servers occasionally use the emergency exit in the kitchen to walk through the alleyway and re-enter through the front door to bring customers their food.

EVALUATION I think that this the design of this space was well thought out. The natural material choices help to create a relaxing and enjoyable experience. I walked in the front door and immediately felt comfortable being there. Although the artificial lighting is too dim for during the day, it is the perfect mood lighting for later at night. It is not overwhelming and creates the same feeling you get when sitting in front of a warm fire.

The way that the bulbs are exposed in their raw form for most of the lighting also helps to add to the rustic atmosphere Steve was trying to achieve. I do wish that there was a way to bring in more natural lighting to the back of the bar but Steve and Dawn did a beautiful job with the glass faรงade that can be opened up on warm days to bring in fresh air. I also absolutely adore the location. Growing up in Forest Hills I have been able to see it grow into a larger community over the years. I have spent countless weekends myself on Austin Street shopping and going out to lunch or dinner with friends and family. I do not think that they could have chosen a better location for the bar. I think that the biggest issue with the space is not having enough walking room to allow servers to get food and drinks to customers easily. Especially on weekends when the bar is crowded, people begin to congregate around the counter so they can order drinks. The space between the counter and the wall is approximately three-four feet, making it very easy for the space to get cluttered.

I feel that they achieved the best outcome given the size of the space they are using. It is without question a place that I look forward to being able to go.

FIG. 13

INTRODUCTION City Winery, located at 155 Varick Street in New York City, users are able to enjoy a meal and drink wine that is made in house while appreciating live music performances.

It can also serve as an event space ranging from a 300-500-person event, to a corporate dinner party. The space is an 16,000 square foot venue with two floors.

The owner Michael Dorf wanted to capture and combine the same appearance as old world Europe and California wine country. Dorf found inspiration from a wine bar in Vienna. He wanted the customers to feel the essence of being in a wine country at all times from any location of the restaurant. With all the salvaging of materials that were already in place before construction began, the set-up of the fermentation room, and the overall size of the winery, it feels like a high construction budget space.

Dorf studied business and psychology during college after not being accepted into an architecture program.

He found a way to combine his love and desire of architecture with his business background. The space does not cater to a specific gender, however it does cater towards upper class people of ages 30 and up. It is aimed to bring in customers of a sophisticated character.

boutiques to well-known chain stores. It has recently been gentrified as apartment buildings have now been permitted to be built within the area. Although it is a gentrified neighborhood, a majority of the residents are those who have been there from before it became a well-known area because of rent control.With more residential buildings being built because of gentrification, wealthier people are moving into the area. City Winery fits into its surroundings because of its upscale venue.

RELEVANCE Studying City Winery is an important part of this research because they ferment wine in house. Although the beer garden will not focus on wine it was the first step in learning the set-up in brewing beer in house.

City Winery also makes beautiful use of natural and raw materials that are often used in beer gardens.

FIG. 1

SITEINFLUENCE City Winery is located in Soho, Manhattan which has recently become an increasinly popular location. It is especially known for housing art galleries and stores ranging from high-end FIG. 2

DESIGN The faรงade is made up of red brick with deep red and yellow painted accents. In between the window panes there are vines that go along the wall to help express the idea of a winery. This themes continues on the interior with the branches that wrap around the columns as well as exposed brick throughout. The deep red and yellow paints are also brought into the interior spaces.

The main public spaces consist of the outdoor seating, a smaller bar space, and the main dining and performance area. There is a small kitchen located within the smaller bar space which allows quick meals to be prepared and sent out faster. A set of double doors helps to keep out any sound from the performance space. Aside from the public restrooms, the lower level mostly consists of private spaces. This includes the kitchen, locker room, boiler room, private party room, and admin offices.

The main dining and performance space take up a majority of the square footage on the main floor. There is a stage for the performances to take place which also acts as a storage space for extra seating. Adjacent to the stage is another bar counter which provides additional seating.

Mirrors located behind the bar are curved to replicate wine barrels. The seats that are used in this area of the winery are smaller so that they can pack in more seating, especially on nights where they hold performances. The tables are grouped with 4-6 seats each. Three sets of staircases lead to this space. Two of them are more private and are used for servers to bring food up from the kitchen. The third staircase is public and allows customers to easily access the restrooms. It is surrounded by a wall of empty wine bottles to help achieve the feeling of being in a winery. There is an elevator that is not easily accessible to customers but is meant to serve as a way for handicapped people to access the restroom.

The fermentation room is located on the main level and is separated from the smaller bar by a glass wall. This

room is occasionally open to the public as a space for corporate events, film screenings, and wine tasting.

However, even when it is not open to the public, the glass wall allows all customers to see in and observe the fermentation process making it a semi-private space.

The private party room is adjacent to the public bathrooms and the wine barrel room. The room is surrounded by glass walls. On the side that would be visible to other customers, a velvet curtain is drawn to provide privacy. The other enclosing wall is shared with the barrel room. The glass allows the customers in the private party to see into the barrrel room again helping to create the feeling of being in a winery.

INTERIOR As previously mentioned, Michael Dorf wanted the customers to feel the essence of being surrounded by a wine country at all times. He did this by using glass, allowing customers to see into the fermenting room. There are oak barrels located all throughout the space. Some accent tables throughout are made out of decostructed barrels. Other table tops are made out of corks that have been put together to create a flat surface.

All of the seating is made out of wood. Bar stools have a cushioned top with a beige fabric and wooden legs. The seating at the tables are made of wood with stainless steel legs. All of the tables are made out of wood as well. Some of the tables are made out of wine corks with the City Winery logo. They are sealed together with a resin and a wood framing.

FIG. 3

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Velvet curtains throughout the space have a cranberry colored circle pattern designed by Liz Galbraith.

The outdoor tables are also made out of wood with metal seating. Wine barrels are also used as planters to help bring in the feeling of being in a wine country.

Other widen planters are also surrounding the seating to help separate it from bypassing pedestrians.

Wine bottles are used for artificial lighting. The bottom of the bottles are cut off and then hung as lamps. They are hung at random lengthsalong the window so that they can also be seen from the outside. Dorf originally wanted the wine bottles to act as candleholders but came up with the idea for the lamps instead. Windows run along the full length of the faรงade letting in a maximum amount of natural lighting.

SPACE WINERY OUTDOOR SEATING SMALLER BAR MAIN VENUE STAGE TOILET PRIVATE PARTY ROOM BARREL ROOM KITCHEN LOCKERS OFFICES

ADJACENCIES SMALLER BAR SMALLER BAR WINERY, MAIN VENUE SMALLER BAR, STAGE, TOILET MAIN VENUE MAIN VENUE, PRIVATE PARTY TOILET, BARREL ROOM PRIVATE PARTY ROOM PRIVATE PARTY ROOM OFFICES, KITCHEN STORAGE, KITCHEN

FUNCTION APPROX. SQUARE FOOTAGE FERMENTING 3,200 DINING 200 WINE TASTING AND DINING 800 PERFORMANCES, DINING 4,360 PERFORMANCES 400 PERSONAL SPACE 150 PRIVATE EVENTS 250 BRINGS WINE TO UPSTAIRS BAR 2,000 COOKING 500 STORAGE 200 ADMIN 350

DIAGRAM 1: ADJACENCIES semi private public

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private

DIAGRAM 2: private vs. semi private vs. public

DIAGRAM 3: private vs. semi private vs. public

POST OCCUPANCY SURVEY City Winery was further analyzed by conversing with employees and a band that was preparing for a show.

The employees love the atmosphere of the space, but there were many aspects of the space that they felt could be improved on. The kitchen staff in particular are not happy with the small kitchen they have been given to work within. Given the large square footage of the building, there is a high number of seating. This puts a stress on the cooks when they are busy because they are not allotted a lot of space to work in. During concerts, the menu is pre-set with a small number of dishes that can be selected, which eases the stress

of the cooks. Servers also felt that the location of the kitchen is not beneficial to them. Since it is located in the basement, it is important for all of the servers to know where every table number is located so that they can use the appropriate stair case to serve customers quickly. The sound/lighting men constantly struggles with the amount of natural lighting the space gets because it directly hits the sound/lighting board making it difficult to work at especially during shows. There is also a structural beam that is located directly in the line of sight from where the sound board is located which also makes it difficult for them to hit their cues.

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EVALUATION I feel like Michael Dorf did a magnificent job at creating an atmosphere that makes the customer feel as if they really are in an old country winery. I love that you can see into the fermenting room from the smaller bar space. It aids in creating a connection for the customer in knowing that the product they are consuming is being made in house.

All of the natural materials help to provide a comforting and overall relaxing environment which I feel goes hand in hand with being in a real winery. The vines that are along the faรงade as well as the branches that are wrapped around the columns help make

you feel like you are in an entirely different place, not sitting in a restaurant in downtown Manhattan.

I also enjoy that the space can be used in a variety of ways. It was not just designed to wine and dine, but to enjoy performances or hold large parties as well.

My biggest critique about the space is that it did not seem like there was enough room for someone in a wheelchair to navigate through the space. In the main venue area, the seating is squeezed closely together so that they can fit more people, therefore selling more tickets for nights they have performances. The elevator to get to the bathroom is also out of the way and not easy to identify.

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INTRODUCTION Morgan’s Pier, located at 221 North Columbus Boulevard, Philadelphia, PA, is a seasonal beer garden. It is named after George Morgan who was a construction worker for the Benjamin Franklin Bridge. He is known to be the first person who crossed over the bridge. The beer garden overlooks the Delaware river, allowing customers to also enjoy a view of the Benjamin Franklin bridge. It is approximately 8,291 square feet featuring live music from international and local DJs and over 500 seats between indoor and outdoor seating. Morgan’s Pier is open every day of the week through the summer season and is only open Friday-Sunday for the fall season.

In 2012, Morgan’s Pier was awarded the Excellence on the Waterfront award for commercial design. 1

outdoor beer garden. It demonstrates the typical type of setup that can be found at a beer garden.

SITE

Old City, Philadelphia is commonly referred to as Americas most historic square mile, making it an international destination. The city brings in approximately 3.6 million visitors every year. There is a wide range of dining, pubs, theaters, boutiques to shop at, and art galleries. Since is a heavily visited city, there are many quality hotels within the area. The existing apartments are industrial and house over 8,000 residents. Old City also participates in First Friday, where galleries, shops, and restaurants to demonstrate the liveliness of the neighborhood. Morgan’s Pier can be accessed by the Delaware expressway, the Benjamin Franklin Bridge, and is also easily accessed RELEVANCE by public transportation.2 Since the beer garden is located in a well known historical location, it helps Morgan’s Pier is an integral part of this research because to bring in more customers during its open seasons. it provides insight to designing a predominately

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DESIGN Morgan’s Pier is made up mostly of outdoor spaces.

Outdoor seating includes benches and tables that are completely open as well as bar seating and a dance floor that is covered by a tented roof. All of the outdoor spaces are completely open to the public. Indoor spaces consist of the restrooms, office, kitchen, and storage. The interior spaces line the outer edge of the rectangle site, that way it encloses the exterior space and makes it more private from the street side. Suring their fall season, more tented roofs and heat lamps are spread out throughout the seating.3 Seating includes an abundance of bar stools, benches, picnic tables, and other patio style furniture. The style of the furniture gives off the FIG. 4 feeling of being t a picnic surrounded by friends and family. A majority of the furniture is made out of wood and there is foliage throughout the seating, which in combination with the riverside helps the user have a connection to nature. There is bar seating that faces the Delaware river, allowing customers to directly overlook it while enjoying a drink and spending time with their friends and/or family.

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FIG. 9

The focal point within the floorplan is the serving and seating area underneath the tented roof.

It is the only area outdoors that is covered. The performance stage is also located nearby which also makes it a main spot to be when performances take place. All of the other seating is placed around the main serving and seating area.

A small VIP lounge is to the side of other seating areas.

This is also located outdoors. It is seperated from the rest of the beer garden because it is on a higher platform with a half wall barrier seperating the space.

FIG. 5

outdoor indoor

DIAGRAM 2: outdoor vs. indoor spaces

DIAGRAM 1A: ADJACENCIES

private public

DIAGRAM 1b: ADJACENCIES

DIAGRAM 3: private vs. public spaces

space there is plenty of natural lighting. In the evening, lighting comes off of the bridge and string lighting The flooring and all of the table tops are made out of is placed throughout the space to create ambient wood. Some seats are made out of metal with weaved lighting. The tree planters that are in between tables seat backs while other metal seats seem to be patio have lights strung through their branches. Underneath furniture with cushions put on. This helps to create a the tented seating area, string lighting goes across comfortable atmosphere for people of all sexes and the space. The ambient lighting also aids in creating a ages. Tree planters are places in between every couple comfortable and relaxing space for all users to enjoy. of tables along with metal barrels that hold colorful flowers.The lighting is minimal. Since it is an outdoor

EVALUATION

FIG. 11

FIG. 13

INTERIOR

FIG. 12

The raw materials used throughout the entire space help to give Morgans Pier the true feeling of a beer garden.

The picnic tables are perfect in helping to achieve a comfortable and friendly atmoshpere. I feel that they help in creating a space that make people more open towards talking to others around them and meeting new people. I also enjoy that along with the picnic tables, there is more private seating for smaller groups of friends who just want to keep to themselves. By adding indoor spaces on the outer perimeter of the beer garden it allows users to feel as if they have gotten away from the city.

The location is an enourmous factor in the success of this space. With the view of the river and

the Benjamin Franklin Bridge, the designers took advantage of creating seating along the boarder edge facing the beautiful surrounding views.

The use of natural materials are also successful just as they have been for the previous case studies.

What stands out the most with the use of wood in this specific case study is that the higher table tops are more of an irregular shape which helps to further achieve the look of it coming from nature.

The artificial lighting is also done in a way that is successful and not overwhelming. The string lighting gives off a delicate and warm lighting which continues to add on to making the users feel comfortable in the beer garden.

FIG. 14

INTRODUCTION Lolita, a 2,700 square foot space located at 106 South 13th St in Philadelphia, is a Mexican style restaurant that also features a tequila bar. When it originally opened, the restaurant did not have a liquor license. After renovations that took place in 2014 by Box Wood Architects, the space features a 16-seat bar and has been listed as where to go for the best margarita in Philadelphia by Philadelphia Magazine.

Marcie Turney and Valerie Safran are the owners of the restaurant bar. Together they own six other restaurants on 13th Street between Chestnut and Locust.1 SITE The restaurant is located in Center City, Philadelphia, south of City Hall. There is a variety of other restaurants and bars that surround the area along with shopping centers. There are also multiple train stations and bus lines that are a short distance away, making Lolita easily accessible.

FIG. 2

RELEVANCE Although Lolita does not focus on producing or selling beer, the space is a seated restaurant establishment.

Studying the space will provide insight on how to set up seating and requirements needed for kitchen preparation as well as other program necessities.

DESIGN

FIG. 1

Box Wood Architects used inspiration from Mexico City streets.2 The first floor consists of all of the public spaces including table top seating, bar seating, and restrooms. The bar and kitchen are in full view of the public. The kitchen is meant to be a presentation kitchen so that customers can see the chefs as they prepare food. Although the space is narrow, the bar is designed at an angle that opens up the space without making it feel cramped or closed in. The basement floor consists of an office, food storage, beer storage, and hot water heaters.

FIG. 3

DIAGRAM 1A: ADJACENCIES

FIG. 4

DIAGRAM 1b: ADJACENCIES

FIG. 5

FIG. 6

DIAGRAM 2: CIRCULATION

INTERIOR A majority of the materials consist of exposed brick and reclaimed wood which are all neutral in color. The walls surrounding the kitchen and bar are subway tile. The subway tile is white for the bar section and black with a lime green stripe within the presentation kitchen space. The different colored tiles help to create a separation between the two spaces even though they are in a joint space.

The bar seats 16 bar stools that are a bright yellow which in turn compliments the lime green tiles. The counter top of the bar is an 18’ concrete counter. The rest of the bar is made up of white washed and burned wood boards that create a chevron pattern. At the bottom of the bar is a steel foot rest which provides a resting point for anyone who is too short for their

feet to touch the floor when sitting on a bar stool.

The bar also features a strip of lighting underneath which allows users to easily locate their belongings if they choose to use the hooks for their bags or coat.

EVALUATION

The rest of the seating is arranged in groups of two for an additional 44 seats. Tables can be pushed together to create larger groups of seating. These table tops are made of wood and the chairs are made out of metal that is painted black.

I think that similarly to Station House, Lolita is a small but successful space. I think that the strongest move was to angle the counter of the bar. By doing this, it allows the space to appear more open and allows more room for walking through the space.

The façade of the restaurant is made up of windows which allows natural lighting to be brought into the space.

However as previously mentioned, the space is narrow meaning that the natural light is unable to reach into the full length of the space. Track lighting is used over the main seating area and pendant lights hang over the bar.

I also think that the use of color is done tastefully. I enjoythe calmness of the neutral colors with the subtle pop of colors in the lime green tile and bright yellow bar stools. The designers used an appropriate amount of both colors, allowing it to stand out and catch the users eye without becoming too overwhelming.

FIG. 9

FIG. 7

FIG. 8

FIG. 10

4

section four: design & technical criteria

51

ERGONOMICS,ANTHROPOMORPHICS, ANDPROXIMETRICS

FURNITURE, FINISHES AND EQUIPMENT Selecting the proper furniture to fill a bar with is integral to the users’ experience since they will be spending a majority of their time out sitting at a table. It is necessary to use chairs and tables that are made out of lightweight materials, such as wood or steel, making it easier and quicker for a waiter to move furniture when needed.1 Along with the chairs and tables set up throughout the space, bar stools are a significant part of the space as well. When people sit at a bar, they want to be able to have a place to rest their feet if they cannot touch the ground. People also want to be able to lean back so the use of bar stools with backings is equally significant.

With the increasing human need to celebrate anything and everything, it is significant to consider the amount of spacing needed between chair and table set ups, as well as bar standards. These dimensions also include the proper heights needed for chairs, table tops, and counter tops for people to feel comfortable. The spacing between chair and table set ups is also dependent on the layout and orientation of the seating. It is also necessary to have table tops that are high enough to allow people in wheelchairs to comfortable sit at the table.

When using any upholstery on furniture in a drinking and eating establishment, fabrics that can easily and quickly be cleaned while also being durable to long term use. Using fabrics that are vinyl and bleach safe are optimal. Using a nanotex finish will also be beneficial in avoiding any staining from spills because the finish does not allow liquids to penetrate the surface.

Flooring materials need to be carefully considered within bars. It is necessary to have different flooring depending FIG. 1 on each space. For example, kitchens need floors that are durable and waterproof while also ensuring employees cannot slip. The bar area also needs flooring that will be protected from any liquids that spill onto the floor.

Although wood flooring is commonly found within bars, it is a high maintenance material to use. Wood flooring must be stripped and resealed at least once a year to keep up its appearance. This process can require a business closing for a couple days which is not an ideal option.

Other options for when a wood floor is desired is to either use bamboo, cork, engineered wood, or porcelain tiles that have a wood grain image on the surface.

Polished concrete is another option due to it being easy to maintain and being incredibly durable. When using polished concrete, it is necessary to consider other acoustic methods to counteract the increase in noise.2 FIG. 2

FIG. 4 FIG. 3

FIG. 5

FIG. 6

FIG. 9

FIG. 7

FIG.8

FIG. 10

LIGHTING

This will include the under bar and back bar so that the bartender is able to see everything they are doing Three different types of lighting make up successful as well as in the area where dishes are washed and in lighting within a bar. The first of the three is ambient the kitchen where the food is being prepared. Accent lighting. This can be achieved through using natural lighting is the third integral part of having successful light or through the use of fixtures that shine light onto lighting. This is used to highlight particular elements surfaces either directly or indirectly. Ambient lighting is within a design. It is suggested for dining areas to have significant to a bar because it provides a foundation of lighting levels around 5-20 foot candles. All locations allowing people to see the space they are in and safely that involve preparing meals and washing dished need navigate through. The second type of lighting is task lighting levels of at least 20 foot candles or higher.3 lighting, used anywhere that brighter lights are needed.

FIG. 12

FIG. 11

FIG. 13

FIG. 14

SUSTAINABLE DESIGN There are many different aspects that can aid in making a bar/restaurant more sustainable. Going local to support local farmers is one way that bars can be more efficient. It will also save money in transporting foods to the establishment. Another option is for a business to make use of the roof as a green space to grow their own produce and herbs. Using more efficient water systems can also help to create a more sustainable space. Solar thermal panels can be implemented in order to heat the water. Using an in-house filtration system can also be used in place of bottled water. There are also multiple systems that can be used for toilets.

Automatic systems can be used or a dual pressure system can be used so that less water is being wasted.4 ACOUSTIC CONTROL Owners of restaurants and bars tend to enjoy having their space filled with noise. When their space is filled with noise it means that business is doing well. Restaurant and bar owners take quiet spaces as a sign of bad business. Spaces with high ceilings are beneficial for restaurant and bar design because it helps to keep the sound from bouncing around the entire room. It is also beneficial to space tables far enough apart so that conversations cannot be easily overheard. This keeps people from feeling like everyone can hear their conversations and also keeps people from talking louder so that they can be heard over the surrounding conversations. Acoustic coffered ceiling systems are becoming more popular. They are placed on the ceiling in a grid and appear as architectural elements. This system keeps sound from bouncing across the room and also allows for people to have conversation without screaming across a table.5 Other methods of acoustical treatments within restaurants and bars include applying sound-reducing materials underneath counters and table tops and using carpet for flooring.6 FIG. 15

FIG. 16

FIG. 17

the bar. Bouncers are meant to prevent customers from being too rowdy or unmanageable. Their presence An integral part of bar security is having a door host. alone is meant to keep people in check, but verbal This is the first person customers will come in contact and physical intervention is also sometimes necessary.10 and he/she will determine who is eligible to enter the space. It is important for them to check IDs to confirm UNIVERSAL DESIGN, ADA & CODE everyone is of age and also make sure that no one who “Universal Design is the design and composition of an is already visibly intoxicated enter the space. They are environment so that it can be accessed, understood also responsible for turning away any customers who and used to the greatest extent possible by all people have cause problems in the past. It is becoming more regardless of their age, size, ability or disability.�11 common for door hosts to also conduct bag searches Implementing universal design requires a space to have and a pat down of all customers. This is due to the identical or equivalent access to all spaces. Bringing increased presence of guns, knives, and other weapons.8 universal design into a bar includes the need for Bartenders and servers also act as security within the tables that allow people in wheel chairs to easily and bar. They must be able to identify customers who are comfortable pull up to the table. When it comes to any causing problems, being too loud, making a scene, or bar areas, it is necessary to have lower counter heights being visibly intoxicated. It is necessary that they cut that also allow people in wheelchairs to be able to these people off so that they do not go on to make bad easily order drinks. There also needs to be circulation decisions through the rest of the night.9 There should that is wide enough for them to pass through, including be another line of security that is spread out through enough room for them to fully turn around when needed.

SECURITY

FIG. 18

FIG. 19

FIG. 20

VISUAL CONTROL

WAYFINDING AND SIGNAGE

In any given dining or drinking establishment, it is necessary for the hostess to be able to oversee the general dining area. This allows them to easily and quickly determine if they are capped out and need to turn people away or determine the wait time. In a bar where the establishment is brewing their own beer it is also necessary for the management team to easily oversee the brewing process to make sure everything is running smoothly and properly.

Within bars, it can sometimes be difficult to figure out where to go once you enter the space and whether you are supposed to seat yourself or wait for someone to seat you. It is necessary to use signage to identify whether or not people can seat themselves, where they can order food if they are supposed to bus their own table, and where they can find the bathroom. Signage such as arrows and distinct graphics should be tied into the design in a way that does not distract from the overall design.7

FIG. 21

FIG. 22

5

section five: topical explorations

63

COLOR THEORY

RED

When picking colors to use within a space, lighting factors must be carefully considered as well. Colors often appear differently when seen under different types of lighting. In restaurant design, light and cool colors help to make rooms appear larger while dark and warm colors are used to keep a space from feeling impersonal. Warm colors are also beneficial in creating highlights and creating a more elegant atmosphere.

Bold, primary colors along with bright lighting are effective for fast turnovers within the space. Subtle pastel colors are beneficial for creating calm atmospheres.1

The color red is often used in restaurants because of the affects it has on people. It is highly associated with increasing energy levels by raising blood pressure. Red also enhances the metabolism and appetite. These aspects make it a popular option for restaurant and bar establishments because it is important for these spaces to have high energy to draw more people in.

Some problems that come along with using this color include difficulty in combining other colors because of how intense red is. When it is used in abundance it can also be associated with danger and aggression which is not ideal for a public use space. 2

FIG. 3

FIG. 4

GREEN Green is an ideal color to use in a restaurant/bar. The human mind associates the color with nature and wellbeing. It also symbolizes harmony, the feeling of being safe, and feeling calm. It is easy to pair green with other natural materials such as wood and plant life. Green must also be used carefully in eating establishments because it can negatively affect skin tones and the appearance of food.3

FIG. 1

FIG. 2

in eating establishments geared towards breakfast foods. Gold has similar effects to yellow and is beneficial in bringing brightness to darker materials.4 BLUE

Blue must be carefully considered when it comes to table tops in eating establishments since it does not complement food. However, it is beneficial in making a room appear larger. Blue is beneficial in making YELLOW AND GOLD people feel refreshed and is also believed to soothe Yellow is closely associated with uplifting and high illnesses and treat pain. It can be paired with warm spirits. However, it should only be used in small colors and materials. Especially when paired with light5 doses. When used in small doses within a space it is woods, it is effective in creating a calming feeling. capable of evoking cheerful feelings. It is best used

HUMAN BEHAVIOR NEUTRALS Neutrals are incredibly beneficial to use in restaurants because they provide flexibility in the space. A rooms environment can be completely altered just by changing the accent color. Browns are best used for table tops because they are capable of enhancing the color of food.

Dark brown is representative of masculinity while a light terra cotta represents warmth and femininity. Rosy hues help in complementing food and people which also makes it a successful color choice for table tops. White is not ideally used as a table top color because it mutes the colors of food.

Although white is capable of making spaces feel larger, it reflects an abundance of light which can create unwanted glares in restaurant settings. Black should also be avoided except for instances where it is used as an accent color. It is closely associated with feelings of depression. It can be used successfully when used as an accent color with any other color.6

FIG. 8

FIG. 6

FIG. 8

FIG. 5

FIG. 7

FIG. 9

“You cook, eat and wash dishes. Convenience means removing the first and last action words in the previous sentence and attend to the remaining action word: eat.”7 One of the largest contributions to people going out to eat nowadays is to avoid the mess and effort that goes in to preparing a home cooked meal. However, another large contributing factor to people going out is the need to socialize and be around other people.8 This is especially true for those who live alone. The action of seeing and hearing people surrounding them can be comforting.

This beer garden will specifically be targeting generations x and y which ages range from 22-50. This age range in particular enjoys to go out whenever the opportunity rises. It is necessary to consider the needs of the specific age group a space is being designed for in order to make it as successful as it can be.9 When considering the human need to have social connections with others, it is significant to think about how seating can effectively be laid out in a way to encourage interaction. Diagonal seating and U-shaped bars are particularly used in spaces with a younger demographic because these layouts encourage eye contact and prevent rooms from appearing empty. For an older demographic it is more beneficial to break up the dining spaces with partitions so that even when there are not a lot of people, the spaces will always appear to be filled. It is also necessary to have careful consideration of where seating is located within the space. Studies have shown that when people are given the choice of where to sit, they mostly choose seating next to permanent features such as windows, walls, or partitions. Seating located in the center of a space is rarely chosen voluntarily. This is done because people “need personal space around them to feel comfortable.”10 Seating locations are also chosen depending on the reason for dining out and the relationship between the people who are together. Window seats are typically most desired for romantic or intimate meals while heavily anchored corner tables are preferred for job interviews or business related meals.

Those who are dining out alone tend to want seating near the front door where there is not a lot of action going on. People tend to avoid communal seating unless it is the only option. However, typical seating arrangements in beer garden settings include long picnic tables that are meant to be communal seating.11

LIGHTING “Lighting design significantly adds to the guest’s overall experience.”12 Within any restaurant or bar environment, the use of lighting greatly impacts the atmosphere that is created. It is crucial to consider the type of emotional experience the user will have when they are in the space. “By appealing to their customers on an emotional level, owners will be able to facilitate customer loyalty and thus encourage repeat business.”13 Lighting within dining establishments should aid in enhancing the colors of food. However, a majority of establishments do not take this into consideration because this typically will mean spending more money on better quality lighting. By ignoring the importance of successful lighting, owners are forced to spend more money in order to attract new customers instead of retaining them.14 Lighting should create smaller spaces within the overall space. For example, lighting over each table should help to create a focus on the table which makes the rest of the space disappear. This allows customers to have a more intimate experience. Lighting can also be beneficial in making a space feeling “expansive or intimate, subdued or exciting, friendly or hostile, quiet or full of electrifying energy.” It is also known that customers will more often than not pay higher prices for an experience that effects them on an emotional level. Soft lighting is capable of generating more intimate conversations while harsh lighting will only generate general and quick conversation.15 FIG. 10

FIG. 11

6

section six: existing site, context, climate and zonings

71

NEW YORK CITY New York City was first inhabited by the Lenape, who were people that hunted, fished and farmed on the land between the Delaware and Hudson rivers. Giovanni da Verrazano was one of the first Europeans who began to further explore the region during the 16th century.

He was originally searching for a route to Asia. When none were found, he settled on the land soon to be known as New York City. The Dutch West India Company sent approximately 30 families to live and work on a small settlement of land later known as Governors Island. In 1626, the settlement’s governor general,

Peter Muniut, bought the island of Manhattan from the natives. When they first settled onto the new land, less than 300 people lived there. However, it quickly grew and by 1760 it was the home to even more people than Boston, making it the second largest city within the American colonies. As the population grew, so did its diversity. Immigrants from the Netherlands, England, France, Germany, as well as African slaves quickly began to populate the land. Today, the five boroughs making up New York City are home to over 8 million people, all from different cultures, nationalities, and backgrounds.1

FIG. 3 MEATPACKING DISTRICT

FIG. 1

FIG. 2

The streets themselves are still composed of Belgian block stones. Historical architecture can also be found The area of the meatpacking district started off as a alongside contemporary structures. Many of the buildings residential area and the appearance of markets began in the district are historically protected and therefore must in the 1840s. The two acres of land that make up this maintain certain features they were originally built with.3 district were names after General Peter Ganesvoort, a Revolutionary War hero. The shift of the neighborhood to HIGHLINE AND WHITNEY MUSEUM become a market place started off with the development With the recent development of the High Line which of produce market places. With the development of begins in the Meatpacking district, it has become an refrigeration, the markets shifted towards meat. This shift attraction for New York natives and visitors alike. The turned what was known as Gansevoort Market into a development of the High Line resulted in the development commercial district. The district was filled with as many as of “top-tier” hotels in order to serve the new clientele 250 slaughterhouses and packing plants by the 1900s. that would be exploring the area. The development of Today, only five of these meatpacking companies still these hotels were seen as a way to keep visitors near, operate. A more common attribute that can be found allowing them to explore the stores, restaurants, bars, in the district today include boutiques and bars.2 and boutiques surrounding them. The Meatpacking Within the past 20 years, the area has become occupied district has even more recently become the new home to by a diverse variety of industries. This includes fashion the Whitney Museum which is one of New York City’s most and graphic designers, architects, artists, restaurateurs, well respected art institutes. This has provoked a whole world-renowned stylists, and corporate headquarters, new group of visitors to explore the surrounding area.4 all alongside the still existing meatpacking companies.

DEMOGRAPHICS The median household income within the Meatpacking district is approximately 85k-105k. The surrounding neighborhoods range from less than $25,000-65k per year. 80% of the population that makes up the user group of this district are over the age of 18. Although the main use of the Meatpacking district is industrial, surrounding areas consist of family residences and commercial use spaces.

STREET The surrounding buildings on the street include high end retail shops including places such as Levi’s, Kiehl’s, Lulu Lemon Athletica, L’Oreal, Alice + Olivia. Restaurants and bars are also located around the surrounding area which includes The Tippler, Sugar Factory, Gaslight and many more. This shows that a majority of the surrounding buildings are commercial or retail used spaces. The beginning of the High Line is located one street over. This makes this specific site location popular for any traffic coming off of the highline or from surrounding stores. FIG. 4

diagram 1: population under age of 18

diagram 2: median household income

FIG. 5

FIG. 6

FIG. 9

FIG. 7

ONE/TWO FAMILY MULTI-FAMILY (WALKUP) MULTI-FAMILY (ELEVATOR) MIXED RESIDENTIAL AND COMMERCIAL COMMERCIAL INDUSTRIAL TRANSPORTATION PUBLIC FACILITIES OPEN SPACE/RECREATION

diagram 3: zoning map showing land use of the area

PARKING VACANT LAND

FIG. 8

FIG. 10

SITE ANALYSIS The main entrance is located on the intersection of Washington and 14th street, both of which are two way streets. Surrounding streets however are one way. There is a bus stop located across the street from the main entrance and train stations located two avenues away. The train stations connect the A,C,E and L lines, all of which connect Queens, Brooklyn, and upper Manhattan to the location of the beer garden. There are no parking lots closely located to the site, but there is street parking in the neighborhood.

The faรงade of the building cannot be changed due to historical preservation but there is a large quantity of windows already in place to allow for natural lighting. A faceted glass crystal was designed on the roof of the building to also bring in maximum amounts of natural FIG. 12 lighting down through the entire space. There are potential views of the High Line and the Hudson River from the top floors that should be taken advantage of.

SUN PATH BUILDING SITE NOISE POLLUTION WIND DIRECTION ONE WAY STREETS BUS/TRAIN STATIONS

diagram 4: Site analysis

FIG. 11

FIG. 13

7

section seven: program development and documentation

81

ENTRANCE

BREWERY

With the facade of the building being protected under historical preservation, the existing entrance will be used. A +/- 100 square foot vestibule will be designed at the entry way which will then lead to the customer being greated by a hostess. From here the customer can decide whether they would like to sit at picnic style communal seating, private seating, bar seating, or going to the lounge and games area.

This will be a central feature in the space consisting of all the equipment necessary for brewing beer.

Allowing customers to see into the space will provide a more authetic atmoshpere where they can see the product they will be consuming being made.

MAIN KITCHEN AND MEAL PREP

A main kitchen will be necessary for cooking and preparing for main meals. However smaller meal prep DINING and final presentation stations will be needed on Three types of seating areas will be found throughout each floor to allow staff to put together finishing the space. On each floor there will be a bar area touches to each meal before it gets sent out. where customers may choose to sit at and order drinks.

STORAGE Beer gardens are typically known for their long picnic style seating which allows for communal seating. This Cold and dry storage will be needed for food as type of seating will be found throughout the space. well as for storing packaging needs for the brewery.

However, more intimate seating arrangements will also be available for those seeking a private experience. STAFF LOUNGE AND OFFICES Offices will be used for any managers that are on duty as well LOUNGE as for security. A staff lounge will also create a space that Lounge seating will be found in conjunction with pool allows the workers to relax and take a moment to themselves. tables, allowing customers another way to socialize with others. This space will also be meant to envoke CIRCULATION a relaxing atmosphere for those who choose to use it. Since the space is a multi-story building, vertical circulation will be needed to allow customers to WAIT STAFF tavel between the different floors. Private circulation Transaction stands will be found throughout the for staff use only will also be necessary to allow the space on each floor. It is important for these workers to quickly bring food to different levels. to be easily accessible to the staff so that they can easily and quickly tend to their customers.

TANKS BRITE TANKS GLYCOL CHILLER GLYCOL RESERVOIR HOT WATER TANK

NAME

VESTIBULE HOSTESS BAR

FINAL PREP STATIONS DINING DRY STORAGE LOUNGE/GAMES COLD STORAGE STAFF LOUNGE & LOCKERS WAIT STAFF OFFICES FERMENTING TANKS BRITE TANKS RESTROOMS GLYCOL CHILLER GLYCOL MECHANICAL RESERVOIR JANITOR CLOSET HOT WATER TANK ELECTRIC STORAGE BREW WHIRLPOOL CIRCULATION MASH LAUTER SUB‐TOTAL TUN MILL MAIN KITCHEN

QUANTITY SQ. TOTAL SQ. ADJACENCIES FEET FEET

1 1

100 50

100 HOSTESS 50 BAR & DINING AREA

PRIVACY: LIGHTING VISUAL/AUDIO

A

4

700

2800 DINING, RESTROOMS A

5 3 1 1 1

150 600 200 200 600

750 1800 200 200 600

1 12

300 25

4 2 10 1 4 1 1 1

45 100 50 25 250 600 25 100 200 35

1 500 35 30% 8100 1 40 1

1

25

500

DINING BAR, RESTROOMS KITCHEN, BREWERY KITCHEN, BREWERY BAR, DINING, RESTROOMS

A, V A V V A

300 OFFICES A, V THROUGHOUT BRITE TANKS, COLD 180 STORAGE A 200 500 KITCHEN FERMENTING TANKS A, V 25 GLYCOL RESERVOIR PIPE TO FERMENTING, A, V 1000 DINING, BAR, LOUNGE BRITE 600 A, V 25 ELECTRIC A BREWING, BRITE 100 RESTROOMS A, V TANKS 200 A, V 35 MECHANICAL A OFFICES, BREWERY, FERMENTING TANKS, BRITE TANKS 500 A, V 35 KITCHEN A 8100 FERMENTING TANKS, 19165 40 BRITE TANKS A BREW WHIRLPOOL, 25 MASH LAUTER A

500 DINING, BAR, LOUNGE A, V

NATURAL NATURAL

NATURAL/ ARTIFICIAL NATURAL/ ARTIFICIAL ARTIFICIAL NATURAL/ ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL

EQUIPMENT/ FINISHES FURNITURE

PERCEPTION

WALK OFF MAT WELCOMING DESK/REGISTER HARDWOOD WELCOMING COUNTERTOP, SEATING, SINK, ICE, BEER TAP HARDWOOD COUNTERTOP, STORAGE HARDWOOD TABLES, SEATINGRESILIENT TABLES, SHELVING CONCRETE SEATING, SHELVING CONCRETE GAMES HARDWOOD COUNTERTOP, CARPET, HARDWOOD REGISTER TABLES, SEATS CARPET DESKS, PRINTER, TANKS, PIPING CONCRETE PHONES TANKS, PIPING CARPET CONCRETE TANKS, PIPING CONCRETE TOILETS, SINKS TILE HVAC TANKS, PIPING CONCRETE SINK, SHELVING CONCRETE ELECTRONICS TANKS, PIPING HARDWOOD CONCRETE

ENERGIZING ENERGIZING, MOTIVATIONAL ENERGIZING

ENERGIZING RELAXING, ENERGIZING STIMULATING MOTIVATING MOTIVATING

ARTIFICIAL SHELVING TANKS, PIPING CONCRETE

MOTIVATING

ARTIFICIAL TANKS, PIPING CONCRETE

MOTIVATING

ARTIFICIAL MALT CRACKER CONCRETE STOVE, OVEN, PREP STATION, ARTIFICIAL WORKTABLE RESILIENT

BREW NAME WHIRLPOOL MASH LAUTER TUN VESTIBULE MILL HOSTESS MAIN KITCHEN BAR

FINAL PREP DINING STATIONS LOUNGE/GAMES DRY STORAGE COLD STORAGE STAFF LOUNGE & WAIT STAFF LOCKERS FERMENTING OFFICES TANKS BRITE TANKS GLYCOL CHILLER RESTROOMS GLYCOL RESERVOIR MECHANICAL HOT WATER TANK JANITOR CLOSET ELECTRIC BREW STORAGE WHIRLPOOL MASH LAUTER CIRCULATION SUB‐TOTAL TUN MILL MAIN KITCHEN

ENERGIZING, MOTIVATIONAL

4 10 1

45 50 25

1

25

1

35

QUANTITY1 SQ. 35 FEET 1 40

180 STORAGE A 500 FERMENTING TANKS A, V 25 GLYCOL RESERVOIR PIPE TO FERMENTING, 25 BRITE A BREWING, BRITE 35 TANKS A FERMENTING TANKS, TOTAL SQ. ADJACENCIES PRIVACY: 35 BRITE TANKS A FEET FERMENTING TANKS, VISUAL/AUDIO 40 BRITE TANKS A BREW WHIRLPOOL, 100 HOSTESS A 25 MASH LAUTER 50 BAR & DINING AREA A

1 1

100 25 50

1 4

500 700

500 DINING, BAR, LOUNGE A, V 2800 DINING, RESTROOMS A

3 5 1 1 1

600 150 200 200 600

1800 750 200 200 600

12 1

25 300

4 10 2 1 4 1 1 1

45 50 100 25 250 25 600 100 35 200

35 1 500 30% 8100 1 40 1

1

25

500

DINING BAR, RESTROOMS KITCHEN, BREWERY BAR, DINING, KITCHEN, BREWERY RESTROOMS

A A, V V V A

THROUGHOUT 300 OFFICES A, V BRITE TANKS, COLD 180 STORAGE A 500 KITCHEN FERMENTING TANKS A, V 200 25 GLYCOL RESERVOIR PIPE TO FERMENTING, A, V 1000 DINING, BAR, LOUNGE BRITE 25 ELECTRIC A 600 A, V BREWING, BRITE RESTROOMS 100 A, V TANKS 35 MECHANICAL A 200 A, V FERMENTING TANKS, OFFICES, BREWERY, BRITE TANKS 35 KITCHEN A 500 A, V 8100 FERMENTING TANKS, 19165 40 BRITE TANKS A BREW WHIRLPOOL, 25 MASH LAUTER A

500 DINING, BAR, LOUNGE A, V

ARTIFICIAL TANKS, PIPING CONCRETE ARTIFICIAL TANKS, PIPING CONCRETE ARTIFICIAL TANKS, PIPING CONCRETE

MOTIVATING MOTIVATING

ARTIFICIAL TANKS, PIPING CONCRETE ARTIFICIAL TANKS, PIPING CONCRETE LIGHTING TANKS, PIPING EQUIPMENT/ CONCRETE FINISHES ARTIFICIAL FURNITURE ARTIFICIAL TANKS, PIPING CONCRETE WALK OFF MAT NATURAL ARTIFICIAL MALT CRACKER CONCRETE NATURAL DESK/REGISTER HARDWOOD STOVE, OVEN, COUNTERTOP, PREP STATION, NATURAL/ WORKTABLE SEATING, SINK, RESILIENT ARTIFICIAL ARTIFICIAL ICE, BEER TAP HARDWOOD NATURAL/ COUNTERTOP, ARTIFICIAL STORAGE HARDWOOD TABLES, SEATINGRESILIENT TABLES, ARTIFICIAL SHELVING CONCRETE NATURAL/ SHELVING SEATING, ARTIFICIAL CONCRETE ARTIFICIAL GAMES HARDWOOD COUNTERTOP, CARPET, REGISTER HARDWOOD CARPET ARTIFICIAL TABLES, SEATS DESKS, ARTIFICIAL PRINTER, TANKS, PIPING CONCRETE TANKS, PIPING CARPET CONCRETE ARTIFICIAL PHONES ARTIFICIAL TANKS, PIPING CONCRETE ARTIFICIAL TOILETS, SINKS TILE TANKS, PIPING CONCRETE ARTIFICIAL HVAC ARTIFICIAL SINK, SHELVING CONCRETE TANKS, PIPING HARDWOOD CONCRETE ARTIFICIAL ELECTRONICS

PERCEPTION MOTIVATING MOTIVATING WELCOMING WELCOMING ENERGIZING, MOTIVATIONAL ENERGIZING ENERGIZING, MOTIVATIONAL ENERGIZING

ENERGIZING RELAXING, ENERGIZING STIMULATING MOTIVATING MOTIVATING

TANKS, PIPING CONCRETE ARTIFICIAL SHELVING

MOTIVATING

ARTIFICIAL TANKS, PIPING CONCRETE

MOTIVATING

ARTIFICIAL MALT CRACKER CONCRETE STOVE, OVEN, PREP STATION, ARTIFICIAL WORKTABLE RESILIENT

ENERGIZING, MOTIVATIONAL

dining kitchen/prep bar lounge brewery

vestibule hostess storage support staff

8

section eight: building anaylsis code, regulations and standards

89

EXISTING BUILDING ANALYSIS The Diane von Furstenberg Headquarters located in TriBeca, NY is a 6 story structure that is approximately 27,000 square feet. It was renovated in 2007 by Work Architecture Company. The faceted glass “diamond” structure located on the roof was designed to distribute natural lighting throughout the space. The stairway helps to create a light shaft by cutting diagonally through the space from the ground floor up to the glass structure.

Heliostat mirrors were installed in the glass structure in order to reflect the sun throughout the day. Additional mirrors that run along the stairs as well as guard rails that are structurally braced with Swarovski crystals help to distribute light further out on each floor.1 The façade of the building is historically preserved by the New York’s Landmarks Preservation Commission. The ground floor exterior is composed of clear tempered glass that is placed behind the cast iron columns that were already existing. This was done by the designers in order to accentuate the difference between the old and new. The rest of the building’s exterior is made up of brick with a grid of windows which repeat on each floor. The renovations were seen by the New York Landmarks Preservation Commission as a “new model of adaptive reuse for the city.” They felt that the designers were successful in creating a dialogue between contemporary materials with the renovated elements allowing the building’s past and future to come together.2 The designers also implemented a series of sustainable elements throughout the space. This includes geothermal heating and cooling, limited use of artificial lighting due to the lighting shaft created by the glass structure and stairs, and energy-efficient LED lighting. The existing green roof has been populated with native grasses and wildflowers.

Given the low floor heights in the space, a large amount of small heat pump air conditioners were installed in the ceiling cavity. This allows people working in different areas throughout the building to choose whether or not they want to turn on the air conditioning or open their window.3

FIG. 1

FIG. 2

FIG. 3

PROJECT DATA

Male Lav: 2

Project Name: DVF Headquarters

BAR

Women Lav: 2

Address: 440 West 14th Street New York, NY

Gross Sq. Feet: 2,800

1 Waater Fountain

SF/Occupants: 7 Net

FIRE PROTECTION REQUIREMENTS

Number of Occupants: 140

First Exit Enclosures: 2 Hours

BREWERY

Shafts and Elevator Hoistways: 2 Hours

Gross Sq. Feet: 1,000

Tenant Space Seperation: 2 Hours

SF/Occupants: 200 Gross

Smoke Barriers: 30 Minutes

Number of Occupants: 5

Corridor Fire Resistant Rating: 0

STORAGE

INCIDENTAL USE AREAS

Gross Sq. Feet: 900

Refrigerant Machinery Rooms: 1 Hour

SF/Occupant: 300 Gross

Storage Rooms over 100 Sq. Feet: 1 Hour

Date of Original Completion: 1920 Number of Stories: 5 plus roof access Total Gross Square Footage: 27,000

APPLICABLE BUILDING INFORMATION

CODE

Zoning Ordinance: M1-5 Fire Code: NYC Fire Code 2014 Building Code & Date: Building Code 2014 Energy Code: 2016 Energy Conservation Code

USE GROUP CLASSIFICATION A-2

MEANS OF EGRESS Sprinklers: Sprinkler protected Dead end limit: 50’-0”

RESTAURANT Gross Sq. Feet: 2,400 SF/Occupant: 15 net Number of Occupants: 93

Number of Occupants: 3 OFFICES Gross Sq. Feet: 500 SF/Occupant: 100 Gross

Commercial Kitchen: 1 Hour BUILDING LIMITATIONS: Façade protected preservation

under

historic

DIAGRAM 3: LIGHT SHAFT

Number of Occupants: 5 Minimum Corridor Width: 44” Number of Exits: 2 Exit Access Travel Distance: 250’-0” SANITATION Male W.C: 7 Women W.C: 7

DIAGRAM 1: EXISTING STRUCTURE

DIAGRAM 2: REPETITION OF WINDOWS

9

section nine: project research summary

95

PROJECT SUMMARY Throughout research I have conducted over the past semester, I have learned the in depth process of how a brewery works and how it can successfully come together with a restaurant. The end goal of conducting this research was to find out what makes each space successful as seperate entities as well as when they are brought together.

I also wanted to learn the psychology that goes behind the way restaurants are set up in terms of seating arrangements and different colors that are more commonly used.

By conducting case studies of a variety of places I have found that there is not only one way a brewery or restaurant can be set up in order to be successful.

This is important in understanding that a designer can always create a new and refreshing space for customers to come back and gain different experiences.

Using the DVF Headquarters will provide some new challanges as a designer in terms of it being a 6 story building. It will be an integral part of the design process to make sure that all levels read as a cohesive space. I think it will also prove to be a successful location given that it is right off the High Line and in a high traffic neighborhood. My goal is to encorporate the main idea of a typical beer garden through the use of green walls and natural materials. I also want to continue to encorporate the existing light well that is already created in the space. The end goal of my design will be to create a welcoming and open atmosphere that allwos people to satisfy their need to socialize and enjoy a night out.

FIG. 1

FIG. 2

10

section ten: annotations, bibiliography and appendix

99

SECTION 1 ENDNOTES 1

“The Importance of Socialization in Society.” Sociology

FIG 10 http://www.bridestory.com.sg/stones-of-the-yarra-valley/projects/ the-stables-wedding

SECTION 2

Discussion Discuss Anything About Sociology. January 20, 2014.

ENDNOTES

Accessed August 25, 2016. http://www.sociologydiscussion.com/

1

socialization/the-importance-of-socialization-in-society/2200.

2

“Why Do People Need to Socialize?” Reference. Accessed August 25, 2016. https://www.reference.com/world-view/people-needsocialize-1457c057f8ba5569.

3

“Nine Ways Stress Is More Dangerous Than You Think.” Healthlines RSS News. Accessed August 25, 2016. http://www.healthline. com/health-news/mental-eight-ways-stress-harms-yourhealth-082713#4.

4

“Stress Symptoms, Signs, Causes, and Coping Tips.” Stress Symptoms, Signs, Causes, Coping Tips: Understanding the Harmful

Ibid. Page 5

FIG 8 Munich Beer Garden. Digital Image. http://www.bavaria.by/time-formunich-is-time-for-sheer-enjoyment

4

Ibid. Page 5

FIG 9 The Girls with two Steins. Personal Photograph by Tyler Bennett.

5

Ibid. Page 7

6

Ibid. Page 8

FIG 10 Vintage Oktoberfest. Digital Image. http://www.vintageinn.ca/ tag/1920s/

7

Ibid. Page 7

8

Ibid. Page 9

9 10

11

12

FIG 3 https://spot.com/spots/tobys-estate-coffee-new-york-2 FIG 4 http://loftmade.blogspot.com/2014/12/industrialne-antresole-loftmezzanines.html FIG 5 https://www.brewdog.com/lowdown/press-hub/brewdog-glasgow

FIG 7 Speakeasy Tap Room. Digital Image. http://www.goodbeer.com/ taproom/

3

FIG 1 http://2014.phillytechweek.com/events/PTW14_After_Hours-3 FIG 2 http://hitherandthither.net/2015/07/travelogue-mexico-city.html

FIG 6 We Want Beer. Digital Image. http://www.hifi-forum.de/bild/we-wantbeer_483770.html

Ibid. Page 4

symptoms-causes-and-effects.htm#causes.

IMAGES

FIG 5 Lips that Touch Liquor Shall not Touch Ours. Digital Image. http:// www.calliopegifts.co.uk/lips-that-touch-liquor-shall-not-touch-ours-boxedmug.ir

2

Effects of Stress and What You Can Do About It. Accessed August 25, 2016. http://www.helpguide.org/articles/stress/stress-

Sismondo, Christine. America Walks Into a Bar: A SpiritedHistory of Taverns and Saloons, Speakeasies, and Grog Shops.Oxford University Press, 2011. Page 4

FIG 4 The HumiDoor Speakeasy. Digital Image. http://darkodyssey.com/ summerfest/events/

13

History.com Staff. “Prohibition.” History.com. 2009. Accessed September 07, 2016. http://www.history.com/topics/prohibition.

“A Brief History of Beer Gardens.” The Drink Nation Accessed September 07, 2016. http://thedrinknation.com/articles/ read/7000-A-Brief-History-of-Beer-Gardens#.

FIG 11 Mayor at Munich Oktoberfest. Digital Image. http://diarioperry. blogspot.com/2014/10/diario-perry-401-atencao-halutense-no.html

SECTION 3.1

FIG 13 Station House. Personal photograph by Rachel Thode

SECTION 3.2 IMAGES FIG 1 City Winery. Personal photograph by Rachel Thode FIG 2 Site Plan. Digital Image. Google Maps FIG 3 City Winery. Personal photograph by Rachel Thode FIG 4 City Winery. Personal photograph by Rachel Thode FIG 5 City Winery. Personal photograph by Rachel Thode FIG 6 City Winery. Personal photograph by Rachel Thode FIG 7 City Winery. Personal photograph by Rachel Thode FIG 8 City Winery. Personal photograph by Rachel Thode FIG 9 City Winery. Personal photograph by Rachel Thode

IMAGES

FIG 10 City Winery. Personal photograph by Rachel Thode

FIG 1 Station House. Personal photograph by Rachel Thode

FIG 11 City Winery. Personal photograph by Rachel Thode

“The Origin of Oktoberfest.” History.com. Accessed September 07, 2016. http://www.history.com/this-day-in-history/the-origin-ofoktoberfest.

FIG 2 Station House. Personal photograph by Rachel Thode

FIG 12 City Winery. Personal photograph by Rachel Thode

FIG 3 Station House. Personal photograph by Rachel Thode

FIG 13 City Winery. Personal photograph by Rachel Thode

1870s, Mechanical By. “Oktoberfest.” - History of. Accessed September 07, 2016. http://www.vistawide.com/german/ oktoberfest/oktoberfest.htm#history.

FIG 4 Station House. Personal photograph by Rachel Thode

FIG 14 City Winery. Digital Image. https://www.weddingwire.com/reviews/ city-winery-new-york/4b0be492d1aafc63.html

“The Origin of Oktoberfest.” History.com. Accessed September 07, 2016. http://www.history.com/this-day-in-history/the-origin-ofoktoberfest.

FIG 6 Station House. Personal photograph by Rachel Thode

FIG 5 Station House. Personal photograph by Rachel Thode

FIG 15 City Winery. Digital Image. http://www.michaeldorf.com/biography

FIG 7 Station House. Personal photograph by Rachel Thode

SECTION 3.3

FIG 6 http://readspotlight.com/oktoberfest-standard-biergarten/

IMAGES

FIG 8 Station House. Personal photograph by Rachel Thode

ENDNOTES

FIG 7 http://casatreschic.blogspot.com/2010/10/kaa-restaurante.html

FIG 1 Revelry at an Inn. Digital Image. Art-kingdom. http://art-kingdom.com/ browse_by_artmovements2.php?Tid=7&sort=1&app=40&page=27

FIG 9 Station House. Personal photograph by Rachel Thode

1 Morgan’s Pier. Accessed October 3 2016. http:// www.morganspier.com/about

FIG 8 http://www.homeanddecor.com.sg/blogs/achieve-industrial-lookwithout-concrete-screed-sydney-bar-did-it FIG 9 https://www.jetsetter.com/hotels/new-york-city/new-york/568/hudsonnew-york?source_id=45804&crlt.pid=camp.JFmVK62WRiaQ

FIG 2 Taverns in Colonial America. Digital Image. https://ktmblog. org/2015/02/20/taverns-in-colonial-america/ FIG 3 Un-named. Digital Image. http://bestlocalbeer.com/state/ohio/

FIG 10 Station House. Personal photograph by Rachel Thode FIG 11 Station House. Personal photograph by Rachel Thode FIG 12 Station House. Personal photograph by Rachel Thode

2 “Old City District.” Old City District. Accessed October 3, 2016. http://www.oldcitydistrict.org/ 3

Morgan’s Pier. Accessed October 3 2016. http://

IMAGES

FIG 7 Ibid.

9

Ibid

FIG 1 Fall Fest. Digital Image. www.facebook.com/MorgansPier/photos

FIG 8 Ibid.

10

Ibid

FIG 9 Ibid.

11 “What Is Universal Design.” The Centre for Excellence in Universal Design. Accessed October 17, 2016. http://universaldesign.ie/What-isUniversal-Design/.

FIG 2 Morgan’s Pier. Digital Image. www.morganspier.com/about FIG 3 Site Plan. Digital Image. Google Earth FIG 4 Outdoor Seating. Digital Image. www.facebook.com/MorgansPier/ photos FIG 5 View of Bridge. Digital Image. www.morganspier.com/about FIG 6 Picnic Seating. Digital Image. www.facebook.com/MorgansPier/ photos FIG 7 Underneath Canopy. Digital Image. www.morganspier.com/about FIG 8 Birdseye View. Digital Image. www.morganspier.com/about FIG 9 Seating View. Digital Image. www.morganspier.com/about FIG 10 Tree Lighting. Digital Image. www.facebook.com/morganspier/ photos FIG 11 Seating over River. Digital Image. www.morganspier.com/about FIG 12 Under Canopy Seating. Digital Image. www.facebook.com/ MorgansPier/photos

SECTION 3.4 ENDNOTES 1 “HOURS” LolitaPhilly.com. Accessed October 10, 2016. http:// www.lolitaphilly.com/about.html 2 “Work” RSS. Acessed October 10, 2016. http://www.boxwoodarchitects.com/index/#/lolita-renovation/

IMAGES FIG 1 Digital Image. https://twitter.com/lolitaphilly FIG 2 Digital Image. www.lolitaphilly.com/photos.html FIG 3 Digital Image. Google maps FIG 4 Digital Image. www.boxwoodarchitects.com/index/#/lolita-renovation/ FIG 5 Digital Image. www.lolitaphilly.com/photos.html FIG 6 Digital Image. www.boxwoodarchitects.com/index/#/lolita-renovation/

FIG 10 Ibid.

FIG 11 Digital Image. www.philly.eater/2014/6/4/6212977/lolitas-latenight-happy-hour-features-mexico-citywides-south-philly FIG 12 Digital Image. www.lolitaphilly.com/photos.html FIG 13 Ibid.

SECTION 4 ENDNOTES 1 Berkeley • Davis • Irvine • Los Angeles • Merced • Riverside • San Diego •.Oakland, California 94607-5200 Dining Services Ergonomic Design Guidelines. Accessed October 17, 2016.

2 BY STEPHANIE AURORA LEWIS, NCARB, LEED AP, Contributing Editor. “Make Smart Flooring Choices - Restaurant Development + Design.”

Make Smart Flooring Choices - Restaurant Development + Design.

Accessed October 17, 2016. http://rddmag.com/design/how-to/67-makesmart-flooring-choices?limitstart=0.

3 Berkeley • Davis • Irvine • Los Angeles • Merced • Riverside • San Diego •.Oakland, California 94607-5200 Dining Services Ergonomic Design Guidelines. Accessed October 17, 2016.

4 Buzztime, By. “Restaurant Sustainability: 11 Ways to Limit Your Environmental Footprint - Buzztime.” Buzztime RSS. May 23, 2013. Accessed October 17, 2016. http://www.buzztime.com/business/blog/restaurantsustainability-11-ways-limit-environmental-footprint/.

5 “Restaurant Acoustics.” | Acoustic Sciences Corporation.

Accessed October 17, 2016. http://www.acousticsciences.com/publicspaces/restaurant-acoustics.

6 Berkeley • Davis • Irvine • Los Angeles • Merced • Riverside • San Diego •.Oakland, California 94607-5200 Dining Services Ergonomic Design Guidelines. Accessed October 17, 2016.

7 “The Importance of Wayfinding in Restaurant Design - Grits + Grids.” Grits + Grids. March 23, 2011. Accessed October 17, 2016. http:// gritsandgrids.com/2011/03/the-importance-of-wayfinding-in-restaurantdesign/.

8 “Security for Bars, Taverns, Lounges and Nightclubs.” Nightclub Security Expert -Bars. Accessed October 17, 2016. http://www.securityexpert.org/nightclubs.htm.

FIG 18 http://www.archiscene.net/location/ukraine/shade-burger-yoddesign-studio/ FIG 19 http://www.designcurial.com/projects/allure_nightclub_yas_island FIG 20 http://www.boredpanda.com/funny-bathroom-signs/ FIG 21 http://psdnyc.com/work/westin-hotel-foundry-kitchen-bar/

IMAGES

FIG 22 http://www.notey.com/blogs/ridiculously-good-looking

FIG 1 Jakarta Beer Garden. https://www.we-heart.com/2015/02/06/beergarden-radio-dalam-jakarta/

FIG 23 http://www.startribune.com/aug-16-downtown-bars-clubs-facepatchwork-of-security-rules/271474961/

FIG 2 Commercial. http://www.houzz.es/projects/1592270/commercial

FIG 24 https://badgerherald.com/news/2015/09/22/police-arrestpanhandler-outside-whiskey-jacks/

FIG 3 Nano Tex. http://www.ronnathaninteriors.com/blog/do-you-nano-tex/ FIG 4 Bon Fire Restaurant. http://www.retaildesignworld.com/news/article/ FIG 5 Garden Bar. http://tourisminpoland.com/the-stylish-garden-bardesign-ideas/ FIG 6 https://archive.org/details/TIMESAVERSTANDARDSFORINTERIORDESIGN FIG 7 https://archive.org/details/TIMESAVERSTANDARDSFORINTERIORDESIGN FIG 8 https://archive.org/details/TIMESAVERSTANDARDSFORINTERIORDESIGN

FIG 25 https://archive.org/details/ TIMESAVERSTANDARDSFORINTERIORDESIGN FIG 26 https://archive.org/details/ TIMESAVERSTANDARDSFORINTERIORDESIGN

SECTION 5 ENDNOTES

FIG 9 https://archive.org/details/TIMESAVERSTANDARDSFORINTERIORDESIGN

1 Baraban, Regina S. and Joseph F. Durocher. Successful Restaurant Design. New York: Wiley, 2001. 77.

FIG 10 https://archive.org/details/ TIMESAVERSTANDARDSFORINTERIORDESIGN

2 Ibid.

FIG 11 https://archive.org/details/ TIMESAVERSTANDARDSFORINTERIORDESIGN FIG 12 https://archive.org/details/ TIMESAVERSTANDARDSFORINTERIORDESIGN FIG 13 https://archive.org/details/ TIMESAVERSTANDARDSFORINTERIORDESIGN FIG 14 https://archive.org/details/ TIMESAVERSTANDARDSFORINTERIORDESIGN FIG 15 Wine Lighting. http://www.freshdesignpedia.com/lamps/indirectlighting-to-the-brightening-of-dark-areas.html FIG 16 http://www.archdaily.com/429039/2013-restaurant-and-bardesign-award-winners FIG 17 http://tastykfood.com/the-pot-commissary-is-just-one-of-severalpots-created-by-chef-choi-at-the-line-hotel/

3

Ibid.

4

Ibid. Pages 77-78

5

Ibid. Page 78

6 Ibid.

7

By Editorial Staff. May 14, 2015. “10 Reasons Why People Eat Out.” Restaurant Meal Prices. Accessed October 26, 2016. http://www.restaurantmealprices.com/10-reasons-why-people-eat-out 8 Ibid.

9 “Generations X, Y, Z and the Others.” WJSchroer. Accessed October 26, 2016. http://socialmarketing.org/archives/generations-xy-z-andthe-others 10 Robson, Stephani. “Strategies for Designing Effective Restaurants.”

Implications. Vol. 02. New York: Hunter College, 1994. Print Issue 11 11

Ibid.

12 Ciani, Amy Elizabeth. “A Study of How Lighting Can Affect a Guest’s Dining Experience.” 2010. http://lib.dr.iastate.edu/cgi/viewcontent. cgi?article=2435&context=etd 13

Ibid.

14

Ibid.

15

Ibid.

IMAGES FIG 1 Los Angeles Theme Bars. Digital Image. www.greattodaynews.com/ best-los-angeles-theme-bars/

District Official Website History Comments. Accessed November 07, 2016. http://www.meatpacking-district.com/history/.

3 “Neighborhood - Meatpacking District Official Website.” Meatpacking District Official Website Neighborhood Comments. Accessed November 07, 2016. http://www.meatpacking-district.com/neighborhood/.

4

Ibid.

IMAGES FIG 1 http://www.nycgo.com/boroughs-neighborhoods FIG 2 https://www.6sqft.com/Neighborhoods/meatpacking-district/page/2/ FIG 3 https://www.theodysseyonline.com/21-things-people-ask-you-whenyou-live-new-york

FIG 3 Profile Soho. Digital Image. www.foodepedia.co.uk/restaurantreviews/2010/feb/profile_soho.htm

FIG 4 https://ugghblah.wordpress.com/2014/09/25/nyc-highline-into-apark/

FIG 4 Algonquins Blue Bar. Digital Image. www.nytimes.com/2012/11/15/ booming/algonquins-blue-bar-good-mood-big-tabs.html?_r=0

FIG 5 http://thatsnotmyage.com/tag/style-forever/

FIG 6 Detroit. Digital Image. www.detroit.eater.com/2016/2/24/11105482/ best-design-architecture-restaurants-detroit FIG 7 Digital Image. www.designwire.com.cn/mix/10451 FIG 8 Digital Image. http://focus-design.co.uk/portfolio/wagamama-7/ FIG 9 Digital Image. www.rohecreative.com/#/19-photographs/ FIG 10 Digital Image. www.focus-design.co.uk/portfolio/box-bar FIG 11 Ibid.

FIG 12 Digital Image. www.rohecreative.com/#/double-knot/ FIG 13 Ibid.

FIG 14 Digital Image. www.rohecreative.com/#/iceland/

SECTION 6

FIG 6 https://savingplaces.org/stories/travel-discover-the-history-of-nycsmeatpacking-district-in-24-hours#.WD6B6_krJEY

3 Ibid.

“The Importance of Socialization in Society.” Sociology Discussion Discuss Anything About Sociology. January 20, 2014. Accessed August 25, 2016. http://www.sociologydiscussion.com/socialization/the-importance-of-socialization-in-society/2200.

IMAGES FIG 1 http://www.archdaily.com/3716/dvf-studio-headquarters-work-ac FIG 2 http://www.archdaily.com/3716/dvf-studio-headquarters-work-ac

SECTION 9 IMAGES FIG 1 http://www.kalonabrewing.com/ FIG 2 http://frankenmuthbrewery.com/blog/how-to-make-a-beer-floatusing-craft-beer

SECTION DIVIDERS COVER PAGE http://www.yomariana.com/blogenglish/conservatory

FIG 7 http://www.trekearth.com/gallery/North_America/United_States/Northeast/New_York/New_York_City/photo1352152.htm

TABLE OF CONTENTS http://www.archilovers.com/projects/164501/gallery?1412270

FIG 8 http://lesliebrienza.photoshelter.com/image/I0000SRcsgW8_d.E

SECTION 1 http://www.yomariana.com/blogenglish/conservatory

FIG 9 https://www.businessoffashion.com/articles/intelligence/the-shiftingwinds-of-new-york-retail-part-1-the-rise-and-recasting-of-the-meatpacking-district

SECTION 2 https://parawlperwyl.wordpress.com/2016/11/11/a-notebookat-the-cafe/

FIG 10 Google Maps FIG 11 http://www.archdaily.com/3716/dvf-studio-headquarters-work-ac FIG 12 http://www.archdaily.com/3716/dvf-studio-headquarters-work-ac FIG 13 http://www.archdaily.com/3716/dvf-studio-headquarters-work-ac FIG 14 http://www.archdaily.com/3716/dvf-studio-headquarters-work-ac

SECTION 8

ENDNOTES

ENDNOTES

1 History.com Staff. “New York City.” History.com. 2010. Accessed November 07, 2016. http://www.history.com/topics/new-york-city.

1

2 “History - Meatpacking District Official Website.” Meatpacking

BIBLIOGRAPHY

FIG 3 http://www.archdaily.com/3716/dvf-studio-headquarters-work-ac

FIG 2 Natural Restaurant. Digital Image. https://adorable-home.com/ commercial-spaces/natural-restaurant-interior-design-48955

FIG 5 Color Schemes. Digital Image. www.covetedition.com/inspirations/ top-30-restaurant-interior-design-color-schemes/

2 Ibid.

“DVF Studio Headquarters / Work AC.” ARCH DAILY. N.p., 14

July 2008. Web. 21 Nov. 2016

SECTION 3 http://www.internationaldesignexcellenceawards.com/pastwinners/2015-winners/bosscat-kitchen-libations/ SECTION 4 http://australianbartender.com.au/2016/07/22/go-inside-newmelbourne-bar-garden-state-hotel/ SECTION 5 http://thevandallist.com/the-city-oasis-in-the-garden-statehotel-melbourne/ SECTION 6 http://www.archdaily.com/551837/awards-highlight-the-worlds-best-designed-restaurant-and-bars/5425be04c07a80548f00017cawards-highlight-the-world-s-best-designed-restaurant-and-bars-image SECTION 7 http://strada20.com/garden-state-hotel-melbourne/ SECTION 8 http://strada20.com/garden-state-hotel-melbourne/ SECTION 9 http://strada20.com/garden-state-hotel-melbourne/ SECTION 10 http://strada20.com/garden-state-hotel-melbourne/

“Why Do People Need to Socialize?” Reference. Accessed August 25, 2016. https://www.reference.com/world-view/people-need-socialize1457c057f8ba5569.

“Nine Ways Stress Is More Dangerous Than You Think.” Healthlines RSS News.

Accessed August 25, 2016. http://www.healthline.com/health-news/mentaleight-ways-stress-harms-your-health-082713#4.

“10 Simple Ways to Relieve Stress.” Healthline. Accessed August 25, 2016. http://www.healthline.com/health-slideshow/10-ways-to-relieve-stress.

“Socialization And Altruistic Acts As Stress Relief.” Mental Help Socialization and Altruistic Acts as Stress Relief Comments. Accessed August 25, 2016. https://www.mentalhelp.net/articles/socialization-and-altruistic-acts-asstress-relief/.

“Stress Symptoms, Signs, Causes, and Coping Tips.” Stress Symptoms, Signs, Causes, Coping Tips: Understanding the Harmful Effects of Stress and What You Can Do About It. Accessed August 25, 2016. http://www.helpguide.org/articles/stress/stress-symptoms-causes-and-effects.htm#causes.

“The Origin of Oktoberfest.” History.com. Accessed September 07, 2016. http://www.history.com/this-day-in-history/the-origin-of-oktoberfest.

1870s, Mechanical By. “Oktoberfest.” - History of. Accessed September 07, 2016. http://www.vistawide.com/german/oktoberfest/oktoberfest. htm#history.

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CAPSTONE COMMITTEE Alex Messinger; Capstone Research & Programming professor Tyler Scire, Mentor, Boxwood Architects Evan Fritz, Mentor, Brewer at Manayunk Brewing Company

RACHEL THODE CAPSTONE RESEARCH & PROCESS