PROGRAM
Atticus Café
Atticus Observations: Retention - Atticus retains people all hours of the day, all days of the week Flow - Customers start out shopping and then patron the café Social Outlet - Great place gather and talk Friendly Baristas - Carry one-on-one conversations with possible regulars
“we are a coffee and gift shop, we make really good coffee and sell cool stuff.” – Atticus Staff
field research
kitchen engine Notes: Stacked Ovens Lots of Storage Prep Sink Large Refrigerator L shaped TV’S Over Head Pots
field research
food revolution Notes: FRESH FOOD ! Ovens Lots of Storage Prep Sink Large Refrigerator Different Tables Over Head Pots Tons of Utensils Open Space Always making Cooking Fun !
research
The Spokane Public Market is designed to be part of a central community gathering and meeting place close to the downtown Spokane business core. It is a place where the community can interact with regional food and farm producers, artisans and other unique small businesses which produce products that celebrate the creativity and vitality of the Northwest
EXISTING SPACE
“ The Mission of the Spokane Public Market shall be to establish a regional year-round public market as an educational and cultural center near downtown Spokane where farmers, artisans, and value-added food producers can sell directly to the public. To function as a small business incubator for our vendors. To provide an economic and aesthetic stimulus to our surrounding neighborhoods and promote sensitivity to our environment.� BR3 development group
BR3 development group
PLANS & GOALS
needs
Comfortable community gathering space Brand Identity Permanent place for venders Individualized structures Cohesive ecstatically pleasing vendors stations A place to show how to use their products Focus on traffic flow into the new space
VISUAL MAP
All developed spaces should be consistent to the identity of the market while having its own unique experience. This will keep the adaptive reuse theme that is consistent with the market and should also help give the sense of community either though classes that are being taught or the employees work ethic.
The space should have a fun upbeat vibe that allows the customers to stay and relax and learn how to use local produces .
DEVELOPMENT
Market Story- “Doing things different” “Many Rock Farm is all-natural home of the “Happy Pig”. We do not use hormones, chemicals, and do not add water to any of our meat! We sell pork packages by the half, whole, as well as by the pound. We also have fresh whole chickens, sausages, kielbasa, and lamb.” - Owner of Many Rock Farms I spoke with owner of Many Rock Farms and he was proud to tell me about how he does things “differently.” He has chosen to raise an endangered pig from Texas. Why? Because he does things differently. He found great joy in doing what others weren’t doing. He was proud of the fact that he treats his animals well… maybe too well! He was happy to supply the community with healthy meat free of chemicals and hormones. He also took great pleasure to talking to the people he supplied healthy food for. It was a nice break from his happy but dirty pigs.
COMMUNITY
The plan is to use a demo kitchen to teach kids how to cook dinners for their families. It will provide a wonderful after school environment for local Spokane kids to learn how to use healthy produce provided by the market and provide a fun work experience to learn how to cook. Classes will support the market by bringing in families and allowing venders to give classes on how best to use their produces. The demo kitchen will be modeled after Jamie Oliver “Food Revolution.� third Place
circulation
conceptual design
conceptual design
Demo Kitchen:
Setting Area:
Comercial stand up Refrigerator
One 12ft long Table
Stacked Stoves
Built in Bench
Commercial Stoves
Reclaimed Wood Chairs
Enough Counter Space for a class
Railing is Old Pipes
of 6-10 Children
Outside will be Stainless Steel
6 Burners
tables and seats
Track Lighting
Track Lighting
Prep Sink
Task Light
Wash Area
Downstairs Sets and Tables will be Reclaimed Wood
functional requirements
inspiration
floor plans First Floor
NTS
Second Floor
NTS
Section-Elevation
NTS
perspective
Materials
reclaimed wood
copper
pressed tin
stained concrete
plaid
lighting zones
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ss
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First Floor
NTS
Second Floor
NTS lighting plan
LIGHTIGN SCHEDULE
MISSION STATEMENT
This project will facilitate an attachment to place and the community though food
Encourage healthy eating habits through learning the skill of cooking To create a social, friendly environment that allows one to connect with the space Supporting family connections through relationships with local farmers This project should provide an symbol for Spokane at large
goals
the end