Restaurant Design - Muhtesem, Abidjan

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2020 INTERIOR DESIGN A n k i t K a t h p a l , G e o r g i a C a s h m o r e , J i Ye o n C h o i , P a r i d h i J a i n , R e c k o l i n a S a h o o & S h u b h a n k J i n d a l .

CONTENTS

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INTRODUCTION L O C AT I O N A B I D J A N RESEARCH C L I M AT E / P O P U L AT I O N / E C O N O M Y DESIGN BRIEF C U LT U R E / A R C H I T E C T U R E T U R K E Y FOOD DESIGN PROCESS MOOD BOARD CONCEPT BOARD RENDERED PLAN RENDERED SECTIONS C I R C U L AT I O N P L A N TA B L E S E T T I N G M AT E R I A L B O A R D 3D RENDER

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Muhtesem

/01 INTRODUCTION Second Project is a restaurant. In this project the we will create a new brand, based on the capacity of the space, the existing competition in the area and the customers.

We will start with the architecture of the spaces and we will continue with choosing the type of restaurant and the FF&E details for maximum profit. Through a case study we will examine a typical restaurant in Florence. The positive and negative points will be studied in class (Lab), which then will be the starting point for the design of the restaurant.

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LOCATION Abidjan, Cote D’ Ivoire

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ABIDJAN COTE D’ IVOIRE

Côte d’Ivoire is a stunner, shingled with starfish-studded sands, palm-tree forests and roads so orange they resemble strips of bronzing powder. This is a true tropical paradise, and a country that is striding towards economic progress – it’s a nation that is fast modernizing its lifestyle and culture, but managing to do so without losing its identity.

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MAP OF ABIDJAN

26,640,686 Population 318,000 Km2 (122,780 sq. miles) Area French, indigenous languages Major Languages I s l a m , C h r i s t i a n i t y, i n d i g e n o u s b e l i e f s Major Religions 52 years (men), 55 years (women) Life expectancy

Key Bank

Airport

Embassy

Main Bus Station

Military Post / Police Station

Main Train Station

Hospital

Golf Course

Golf Course

Banco Forest

Main Hotel

Main Locality

Governmental Building

Main Neighborhood

Road Network

National Boundary Surface Waterbody

PRIMARY HIGHWAY MAJOR ARTERIAL LOCAL

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Muhtesem

/03 HISTORY AND CULTURE Turkey / Abidjan, Cote D’ Ivoire

Côte d’Ivoire is a stunner, shingled with starfish-studded sands, palm-tree forests and roads so orange they resemble strips of bronzing powder. This is a true tropical paradise, and a country that is striding towards economic progress.

It’s a nation that is fast modernizing its lifestyle and culture, but managing to do so without losing its identity.

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HISTORY / CULTURE ABIDJAN

OVER THE YEARS

- The culture is layered and colorful thanks to the nation’s geographical location, collection of ethnic groups and years under French Occupation.

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An excess of 60 different indigenous tribes and even more sub clusters, all with their own distinct identities and traditions. Different regions of the country have distinct music, art, festivals, and languages.

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Food plays an important role in the ceremonial and religious ceremonies of most native people groups.

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Côte d’Ivoire is home to a range of modern architecture. Before colonization, the Ivory Coast was home to Gyaaman, the Kong Empire, and Baoulé, with ties that would shape its identity.

- 1934: Abidjan became the third capital of the Ivory Coast.

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1958: The first bridge to connect Petit-Bassam Island with the mainland was completed.

- 1983: The village of Yamoussoukro became the new political capital of the Ivory Coast.

- 1980: Construction on St. Paul’s Cathedral, designed by Italian architect Aldo Spirito began.

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Village houses, Côte d’Ivoire.

Abidjan Women.

Abidjan is home to a range of modern architecture. Before colonization, the Ivory Coast was home to Gyaaman, the Kong Empire, and Baoulé, with ties that would shape its identity.

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/04 CLIMATE POPULATION ECONOMY Abidjan, Cote D’ Ivoire

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CLIMATE

Summer - (June through August) The middle-year months have very comfortable weather with high temperatures that are comfortable. These months see the most precipitation with 2 to 16 days of precipitation per month.

27.8 °C 24.1 °C

Spring - (March through May) Humidity and temperatures combine to make this season feel warm. Highs range from 90.7°F (32.6°C) and 86.9°F (30.5°C) with similar temperatures in the later months. Rain is somewhat common with 5 to 11 days of significant precipitation per month.

Winter - (December through February) The Abidjan lies on 5m above sea level Abidjan’s climate is classified as tropical. The climate of Ivory Coast is generally warm and humid, ranging from equatorial in the southern coasts to tropical in the middle and semiarid in the far north. There are three seasons: warm and dry (November to March), hot and dry (March to May), and hot and wet (June to October).The very warmest time to visit Abidjan, the hottest months are March, April, and then February.

Weather is perfect this time of year in Abidjan to be enjoyable for warm weather travelers. The average high during this season is between 90.8°F (32.7°C) and 89.1°F (31.7°C). On average, it rains or snows a smalll amount: 1 to 6 times per month.

Fall - (September through November) Fall daily highs range from 89.4°F (31.9°C) and 83.1°F (28.4°C), which will feel very nice given the humidity and wind. It rains or snows a significant amount: 4 to 12 days per month.

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POPULATION Cote d’Ivoire ethnolinguistic composition (2014)

28.8%

Cote d’Ivoire age breakdown(2018)

28.8%

Akan Gur or Voltaique Kru

6.9%

Southern Mande Other

Urban Rural Under 15

16.1%

8.5%

45% 40% 35% 30% 25% 20% 15% 10% 5% 0% 15-29

30-44

45-59

60-74

75-84

85 & over

14.5%

Cote d’Ivoire Religious Affiliation (2014)

0.5% 42.9%

Islamic

19.1%

Catholic Evangelical 3.6%

Other Christian Animist

4.9%

None Other 11.8%

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ECONOMY

ECONOMIC ACTIVITY Agriculture

Coffee Timber exploitation Northern limit of cocoa planting Bananas Pineapples Kola nuts Oil palm

Minerals

Diamonds Iron ore deposit

Industry

Petroleum refinery Powerplant

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/05 HISTORY / CULTURE TURKEY

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HISTORY / CULTURE TURKISH

OVER THE YEARS

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First Turks: Over 4,000 years ago, the first Turks were believed to have inhabited Central Asia. From there, many Turks began to disperse and migrate to other portions of the continent. This soon became the start of many new empires including The Great Hun Empire, which began in the 3rd century B.C.

- Anatolia: Turkey got its start when Turks arrived and later conquered the land from its settlers around the 11th century A.D. Once the

battle near Byzantine became victorious, Turks poured into Anatolia at high rates. By the 13th century, the first Turkish State was Established.

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Ottoman Age: Only a century later did Mongols begin taking over the Turkish State. A leader by the name of Osman was the reason for naming the new empire. The Ottoman Empire leaped into control and continued its strength for about 600 years. Growth excelled well into the 16th century but began declining when leaders of the empire refused to adapt to new developments going on in other parts of the world. This eventually led to its decline and change later on near WWI.

- WWI: The Ottoman Empire started the war well but was later defeated by the invasion of Britain, France, and Russia. This marked the

end of the empire.

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Turkey: The modern country of Turkey began in 1923 when its first president, Mustafa Kemal, was elected.

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Today, Turkey continues to enjoy the freedoms of self-government and thrives in being one of the most historical countries in the world.

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The Blue Mosque in Istanbul. The interior of the mosque is lined with more than 20,000 handmade Ä°znik style ceramic tiles.

Workers from the Dobag Project wash a traditional hand-knotted carpet. Turkish carpets are prized for their quality and intricate design.

The smaller domes of the Imperial Hall are richly painted as seen.

Photograph by Mark Luscombe-Whyte.

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Muhtesem

/06 ARCHITECTURE

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TO P K A P I PA L A C E I S TA N B U L’ S

This fountain sits in front of the Library of Sultan Ahmed III, also known as the Enderûn Library. Considered a masterpiece of the Tulip Period (1718-30), it was commissioned by the bibliophile sultan as a symbol of the importance of learning at his court.

Designed in 1636 by the court’s chief architect Koca Kasim Aga, the Yerevan Kiosk commemorates Sultan Murad IV’s conquest of the Armenian city of Yerevan.

It’s an octagonal pavilion, clad on the outside with marble and ceramic tiles.

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DESIGN BRIEF THE CLIENT In this project we will create a new brand for our clients. They have asked for a new concept for a restaurant on the presence of there hotel. Based on the capacity of the space, the existing Competition in the area and the customers, we have decided on with our clients for a Turkish cuisine because it will generate more revenue for the economic capital.

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PROJECT REQUIREMENTS

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Live Ice-cream

- Reception

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Roof-top terrace

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Waiting Foyer

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Bar Area

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Waiter’s Desk

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Dining Area

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Dome Oven

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Lady’s & Mens Bathrooms

- Kitchen

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Staff Toilets / Changing Area

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Busing Station

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Live Performance Area

Live Counter

- Elevator

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TARGET AUDIENCE The recommended audience for this project, as requested by the client: Age group: Late 20s to 60s.

Upper - Middle class CREATIVE DIRECTION / CONCEPT Our concept for the restaurant design is to reflect Turkish decor and the glamour and luxury of its design. We will do so with a mix of light soft pastel colors and colourful fabrics (with heavy thread work) which gives the sense of joy and pleasure. Textural geometric patterns, Jali pattern, traditional rugs and decorated tile surfaces. Wooden core paneling and furniture. Turkish Motifs from the Ottoman period and oversized coloured glass windows. This will create the sense of luxury and sophisticated atmosphere.

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/08 Muhtesem

FOOD

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DRINKS

SIDES

VEGETARIAN

Turkish coffee (türk kahvesi): This coffee is different from our traditional coffee because the marc is present in the cup.

Manti: The most popular version of these tasty Turkish dumplings are made in Kayseri and include a spoonful of mince sealed into a small parcel rather than cheese, which is added in other variations.

Yaprak dolma: While there are various versions of this traditional dish, the Isparta offering is prepared by cooking seasoned rice, and placing the contents on a vine leaf, which is then rolled into small cylinders.

Tea (çay): Tea in Turkey is a real Institution, it is a sign of hospitality. It is served when you visit people, and often offered at the end of a meal. Most of the time, it is black tea.

Gozleme: This traditional Turkish pastry is often stuffed with salty white cheese, minced beef or spinach.

Ezogelin corba: An invigorating soup made of red lentils, tomato paste, grated fresh tomatoes and onions.

Boza: In the winter, one of the traditional drinks is Boza a thick mixture made from fermented bulgurwheat and sprinkled cinnamon.

Kısır: This simple salad dish contains fine bulgur wheat, tomatoes, garlic, parsley and mint.

Piyaz: The traditional version of this Turkish salad or meze includes a soft-boiled egg that’s chopped up and mixed through before the dish is served.

Rakı: One of Turkey’s best known and popular drinks. A colourless, alcoholic beverage always served with water and usually with ice.

Saksuka: A traditional Turkish side dish, saksuka consists of eggplant, zucchinis, garlic, tomatoes and chili.

Ayran ( Buttermilk): Buttermilk is made by adding water to plain yoghurt. A healthy drink and is a favourite among locals.

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FISH Hamsili pilav: Served in winter time, hamsili pilav is an oven baked rice dish with a layer of fresh anchovies arranged on top.

CHICKEN Perde pilav: Another rice-based dish, perde pilav consists of a buttery dough that’s filled with rice, chicken, currants, almonds, pine nuts and butter, and seasoned.

MEAT

DESSERT

Iskender kebab: This meat dish is comprised of doner kebab, prepared from grilled lamb, that’s topped with hot tomato sauce, placed over pita bread and coated with melted butter and yogurt.

Dondurma: Taking its name from the Turkish word for “freezing,” dondurma is made from milk, sahlep, a flour made from the tubers of orchids, and mastic.

Cag kebab: This dish contains cubes of lamb that are left to marinate for half a day. The meat is then roasted on a cag (a horizontal rotating spit) and on a skewer, before being cooked horizontally over a wood fire.

Lokum: This hugely famous Turkish delicacy, commonly known as Turkish Delight, dates back centuries, and is produced by boiling water, starch and sugar together to produce delicate jelly cubes.

Testi kebab: Cooked in a sealed clay pot, Testi kebab is a delicious meat and vegetable dish that needs to be broken open before it’s consumed.

Ekmek kadayıfı: This bread pudding originates from the city of Afyonkarahisar and is usually eaten with kaymak, a thick Turkish cream.

Mercimek kofte: Served in bite-sized portions, this popular appetizer’s main ingredients are bulgur, red lentils and various spices.

Baklava: One of Turkey’s best known sweet treats, baklava is made of layers of filo filled with ground nuts that’s bonded together with a honeyed syrup before being baked.

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PROCESS Criteria Matrix / Bubble Diagram / Adjacency Diagram / Zoning

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CRITERIA MATRIX

Areas 1.

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Hostess Desk Waiting Area Kitchen Live Counter Ice Cream Counter Bar Toilet Store Staff Entry Buffet Counter BBQ Dining GF Dining FF Dining

Qty. 1 1 4 8 2 1 12+2 2+2 3 10 10 40 30 60

Public Access

Privacy

Day Light

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ADJACENCY DIAGRAM

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ZONING DIAGRAM

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ZONING

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CREATIVE MOOD BOARD

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/11 CONCEPT

Description ‘Fine dine Turkish Restaurant to bring in Ottoman architecture in Abidjan with the cuisine that is internationally famous and similar to ivory coast and can generate high revenue for the economic capital’

Ceiling and Table Lamps elaborate in mosaic are perfect for brightening any space with

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CONCEPT BOARD

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CONCEPT BOARD - LOUNGE AREA

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CONCEPT BOARD - DINING AREA

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CONCEPT BOARD - TERRACE BAR AREA

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CONCEPT BOARD - FIRST FLOOR BATHROOMS

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/12 RENDERED PLANS MUHTESEM RESTAURANT DESIGN

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RENDERED GROUND FLOOR PLAN MUHTESEM A

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WAITING FOYER KITCHEN

RECEPITION

ELEVATORS

DOME OVEN

LIVE COUNTER

SELF SERVICE CARVING TABLE

BUFFET AREA

LIVE ICE-CREAM

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RENDERED FIRST FLOOR PLAN MUHTESEM A

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TOILET (W) TOILET (M)

ELEVATORS

BUSSING STATION

BUSSING STATION

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RENDERED TERRACE FLOOR PLAN MUHTESEM A

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ELEVATORS

LIVE PERFORMANCE

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RENDERED SECTIONS MUHTESEM RESTAURANT DESIGN

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RENDERED SECTION AA MUHTESEM A

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RENDERED SECTION BB MUHTESEM A

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CIRCULATION PLAN

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MAIN ENTRANCE

STAFF ENTRANCE

GUEST CIRCULATION STAFF CIRCULATION

GUEST CIRCULATION STAFF CIRCULATION

GUEST CIRCULATION STAFF CIRCULATION

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PLACE SETTING Cutlery / Plates / Cups

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MATERIAL BOARD

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RENDERS Restaurant Design

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RENDER ENTRANCE / WAITING ROOM / RECEPTION

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RENDER GROUND FLOOR DINING AREA

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RENDER GROUND FLOOR OPEN KITCHEN

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RENDERED FIRST FLOOR DINING AREA

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RENDER TERRACE / BAR / DINING AREA

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RENDER TERRACE / BAR AREA

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2020 INTERIOR DESIGN A n k i t K a t h p a l , G e o r g i a C a s h m o r e , J i Ye o n C h o i , P a r i d h i J a i n , R e c k o l i n a S a h o o & S h u b h a n k J i n d a l .