CRAFTED CONES ICE CREAM
Sommer Keling Capstone 2020
ice cream shop SENIOR CAPSTONE PROJECT Sommer Keling / skeling1@live.maryville.edu
Year 4 / Spring 2020 Location: Citygarden / St. Louis, MO Professors: Mike Keller and Dylan Draves
table of contents PROGRAMMING
DESIGN DEVELOPMENT
6
Project Overview
40
Design Concept Development
8
Goals, Trends, and Needs
42
Plan Development
10
Precedent Studies
46
3D Development
14
Site Analysis
52
Details
20
Building Feasibility and Compliance
24
Prototypicals
SCHEMATIC design 28
Space Allocation
30
Schematic Plan Development
32
Sketch Perspectives
36
Project Branding
“If life is a bowl of dark ice cream, small moments we enjoyed are colorful sprinkles all over it.� Unknown
programming Project Overview 6 Goals, Trends, and Needs 8 Precedent Studies 10 Site Analysis 14 Building Feasibility and Compliance 20 Prototypicals 24
project overview Ice cream is one of the most popular desserts in the United States. With approximately 80,000 ice cream, gelato, and frozen yogurt shops in the country, an ice cream shop is one of the most common small businesses. The frozen dessert has the ability to produce the endorphins dopamine and seratonin which are known to help diminish stressrelated side effects and make people happy. For customers, ice cream is a transportive experience, a budget escape, and an indulgence.
Problem Statement
Most ice cream shops do not focus on serving customers. Typically, the customer does not interact with the production of the product and the design of the shop does not allow customization and personalization.
HISTORY OF ICE CREAM 5th C. B.C.
Ancient Greeks enjoy a dessert similar to ice cream 6
Marco Polo brings an early form of ice cream to Europe
1300s
1700s
ice cream is introduced to America as a delicacy
America’s ďŹ rst ice cream parlor opens in New York
1776
1840s
the ice cream churn is invented
CLIENT Ice cream is everyone’s favorite, and that includes families with children, teenagers, and adults, yet ice cream preferences vary depending on age and gender.
Families with Children
Teenagers
Adults
About 34% of households with children consume 4 or more quarts of ice cream every month, which is more than the 20% of households without children. It was also found that travelling families with children will more likely make a stop at a local ice cream shop than families without children.
Visiting an ice cream shop is a common first date activity among teenagers. The standard fare for teenage girls are healthier options like froyo or low-calorie and low-sugar flavors, while boys usually eat ice cream regardless of their current situation.
Adults remain loyal to their favorite ice cream flavors as children. Consumers between the ages of 18 to 24 prefer to buy ice cream from a premium shop, while female customers 45 and older, put high priority on branded ice cream.
the first ice cream plant is opened
1880s
1851
the ice cream sundae is born
waffle cone makes its debut at the St. Louis World’s Fair
1904
1929
Rocky Road becomes the first widely available flavor
July is declared National Ice Cream Month
1984
1984 7
PROJECT GOALS •
Create an inviting, funtional, and clean environment that appeals to all ages and types of clients.
•
Offer a unique experience that inspires creativity and customization that keeps customers coming back and links families and friends together.
•
Focus on a niche market: create your own waffle cone.
TRENDS Market Trends
Design Trends
•
47% of regular ice cream consumers want innovative flavor combinations and have a favorable perception of a product that is “customized/ personalized”
•
“desire for stability, creativity and more spontaneous design approaches … heritage and tradition with a colorful youthful update that creates strong multi-colored combinations as well as energizing and optimistic pairings”
•
cater to different tastes and diets, offering a number of varieties including sugar-free, organic, and alcoholic options
•
create engaging and inspiring moments
•
instagrammable spaces
•
maximalist walls: gallery wall, textured wall treatments, large-scale art pieces
•
use ambient, task, and accent lighting
•
relaxed and natural dining environment
•
caramel color adds warmth to interiors
•
8
fresh ice cream provides an instant made ice cream by selecting your flavor and ingredients
PROJECT NEEDS AND AMENITIES Original Criteria Matrix #
Type of Space
QTY
Est. Square Footage
1
Service Counter
1
150
2 3 4 5 6
Waffle Cone Customization Dining Retail Restrooms Outdoor Seating
1 1 1 2 1
400 500 45 50 each 200
7 8 9
Food Prep Office Storage
1 1 1
125 150 60
Circulation
Occupancy
Plumbing
Daylight
Privacy
Adjacencies
Business
Y
Y
N
2,3,4,7,9
Business
N
Y
N
1,3,5
Business Business Business
N N Y N
Y Y/N N Y
N N Y N
1,2,4,5,6 1,3,9 2,3,8 3
Business
Y
N
Y/N
1,9
Business Business
N N
Y/N N
Y Y/N
5,7 1,7,4
Assembly A-2
Plumbing N N
Daylight Y Y
Privacy N N
Assembly A-2
Y
Y
N
1,2,4,5,6
Assembly A-2
Y N
N Y
Y N
2,3,8 3
Assembly A-2
Y
N
Y/N
1,9
Assembly A-2
Y
N
Y
5,7
FFE sink, display/dipping cabinet, cash register display/dipping cabinet, circulation counter, toppings bar, cone holder/dispenser, waffle cone irons various seating options refrigerators, shelving for product sink, water closet various outdoor seating options dishwasher, work tables, shelving, freezers desk, chair shelving, drawers
30% = 519
Front of House Back of House
Est. Square Footage Total: 1,730 Est. Square Footage Total with Circulation: 2,249 Current Net Square Footage of Overall Building: 2,455
Criteria Matrix Based on Floor Plan # 1 2
Type of Space Entry Vestibule Dining
3 4 5
6 7
QTY
Square Footage 1 1
77 920.5
Bar/Service Restrooms Outdoor Seating
1 2 1
343 98 total 960
Kitchen Janitor's Closet
1 1
338 20
Circulation Front of House Back of House
Occupancy
Adjacencies FFE 2,3,4,7,9 1,3,5 various seating options sink, display/dipping cabinet, cash register sink, water closet various outdoor seating options dishwasher, work tables, shelving, freezers, cold storage mop sink, storage
30% = 736.5 Net Indoor Square Footage Total: 2,455
9
PROGRAM
PRECEDENT STUDY ONE
Dining Service Area Food Prep/Storage Office Restroom
Ice Scream Shop Asthetíque New York City, NY / Built 2018 / 1,500 sq ft
PHYSICAL SETTING Drawing inspiration from the 80’s Memphis design movement, Ice Scream is a waffle cone of modernism, pop art, and a sprinkle of the 1950’s Kitsch design style. All edges, where the wall meets the ceilings have been beveled as if it were carved by an ice cream scoop itself. With it’s neo-memphis design, Ice Scream was manifested to create a vibrant yet relaxed milieu allowing for a fullmental holiday.
Floor Plan 10
PROGRAM Dining Service Area Food Prep/Storage
PRECEDENT STUDY TWO
Gelateria Gianluca Zaffari SK Arquitetura Igara, Brazil / Built 2017 / 484 sq ft
PHYSICAL SETTING Located inside the mall, the main purpose of the project was to become a functional, inviting, and welcoming place. The community table allows the sharing between people and maximum use of the space. To convey the philosophy of the brand of the use of natural products in the manufacturing of the gelato, the same concept was used in the architecture, with the use of natural materials such as pine wood furniture, apparent bricks, and the presence of green.
Floor Plan 11
PROGRAM
PRECEDENT STUDY THREE
Lucciano’s FERRO assoc. Cordoba, Argentina / Built 2018 / 2,411 sq ft
Dining Service Area Food Prep Cold Storage Restroom
PHYSICAL SETTING Lucciano’s noticed that costumers were looking for more than just the best ice cream, they were looking for a unique experience. The architectural design is eclectic, trying to merge modern aspects with styles of different decades in spatial interventions of existing premises. The ice cream, the lettering, and communication, the ambiance, are, in musical terms, notes that harmonically arranged to define a melody, for those who intend to visit Lucciano’s.
Floor Plan 12
PROGRAM
PRECEDENT STUDY FOUR
Bulka Cafe and Bakery Crosby Studios Moscow, Russia / Built 2012 / 2,454 sq ft
Dining Service Area Food Prep Restroom
PHYSICAL SETTING The greenery theme of Gorky Park is projected into the interior design through various details letting a bit of sunny summer into short overcast days and long winter nights of Moscow. The main task was to create the most baking restaurant with the least baking interiors avoiding by implication all the associations with a traditional bakery. The oor plan is very simple and symmetrical and it can be easily transformed to meet various format requirements being either formal or casual.
Floor Plan 13
SITE ANALYSIS
Date of Statehood
Elevation
August 10, 1821
Highest: Taum Sauk Mountain (1,772 ft above sea level) Lowest: St. Francis River (230 ft above sea level)
Capital City Jefferson City
Population 6,169,270
Industries Transportation, Food Processing, Lead, Manufacturing, Agriculture
State Symbols Tree: Flowering Dogwood
14
Land Area
Bird: Bluebird
69,704 square miles
Flower: Hawthorn
OVERVIEW OF ST. LOUIS St. Louis is in the east central region of Missouri located along the western bank of the Mississippi River. Commonly known as “The Gateway to the West,” it is the second largest city in Missouri. In 1904, St. Louis hosted the Summer Olympics, the first non-European city to do so, and the World’s Fair in Forest Park to celebrate the centennial of the 1803 Louisiana Purchase. The city is home to the Gateway Arch, the tallest monument constructed in the United States at 630 feet, and the many features located in Forest Park.
Population
Rainfall
302,838
Avg. precipitation: 42 in.
Temperature
Avg. Humidity
Highest Avg.: 90 deg. Lowest Avg.: 21 deg.
55.6% annual relative humidity
Land Area
Topography
66 square miles
466 ft. above sea level
Age Demographics under 5 years: 6.2%
65 years and over: 13.7%
under 18 years: 19%
median age: 36.4 15
OVERVIEW OF SITE 808 Chestnut Street St. Louis, MO 63101 Citygarden is a downtown retreat that features interactive art, fountains, and gardens that span two blocks of St. Louis. The urban sculpture park opened in 2009 and is almost 3 acres in size. It is free and open year-round for the enjoyment of the public with approximately one million visitors a year. The cafĂŠ where visitors can eat, relax, and look out over the garden is located on the north side of Citygarden. The building was designed to complement the look and feel of the rest of the garden. The design is a contrast between a solid stone-clad block and a glass volume with a large steel trellis structure that cantilevers from the enclosed space asymmetrically in reaction to the 16
solar orientation, and provides some protection to the terrace around the cafĂŠ.
Building Location
Street Direction
Sculptures
Street Parking
Sun Path
Building Entrance
Vegetation
Views/Daylight 17
CIRCULATION OF CITYGARDEN To determine if the location of the project building is optimal, circulation and foot traffic of the sculpture park was studied. Even during winter, the park is frequented by couples taking a walk and families enjoying the many sculptures and features the park has to offer. A map of the surrounding places of interest is also included to show the various activities close to the project site. With popular local and tourist destinations within walking distance from Citygarden, such as Busch Stadium and the Gateway Arch, the project is located in an ideal area.
18
Ice Cream Shop
PLACES OF INTEREST 1
Busch Stadium (0.2 mi)
6
Historic U.S. 66
2
Ballpark Village (0.4 mi)
7
Metropolitan Square (0.6 mi)
3
The Gateway Arch (1.9 mi)
8
Old Courthouse (0.2 mi)
4
Kiener Plaza Park (0.2 mi)
9
8th & Pine Train Station (0.2 mi)
5
Webster University Gateway Campus (0.4 mi)
10
Stadium Train Station (0.2 mi) 19
BUILDING FEASIBILITY In the process of developing a workable building program, designers must understand the constraints of the existing building. The allowable space and code restriction — as well as code compliance — can affect what can be achieved in the future design.
Building: Kaldi’s Coffee Location: St. Louis, MO at Citygarden Square Footage: 2,455
20
BUILDING CODES Building Codes IBC 2018 Accessibility ADA Standards 2010 Missouri Food Code
BUILDING CONDITIONS Type II A / Protected Non-Combustible Fully Sprinklered Floors: 2 Dedicated for ground floor cafe use and basement storage and kitchen Total SQFT 2,455
Total SQFT 2,455
Ground Floor (Dining) Gross SQFT / 1,248
Basement (Storage) Gross SQFT / 1,305
(Kitchen) Gross SQFT / 729
(Kitchen) Gross SQFT / 729
Existing Occupancy Use Assembly A-2
Existing Occupancy Use Assembly A-2
Existing OL (Dining): 84
Existing OL (Storage): 5
Existing OL (Kitchen): 4
Existing OL (Kitchen): 4
OL Total: 88
OL Total: 9 21
CODE COMPLIANCE / GROUND FLOOR
Life Safety Primary Occupancy: Assembly A-2
Exit Access Travel Distance A 55’-0” Fulfills 250 ft. max exit access travel distance
Occupancy Load: 88 OL Number of Exits: 2 Exits
Corridor Analysis B 5’-0”
Diagonal/Maximum Distance: 101’-0” 1/3 Diagonal: 49’-0”
Egress Analysis Egress Width: 72” Fulfills 17 1/2” minumum egress width
Plumbing Meets required number of plumbing fixtures for Assembly Occupancy: Water Closets Lavatories Service Sink 22
ACCESSIBILITY ANALYSIS
All entrances to the building are accessible, meeting the minimum door width requirements of 36” and corridors of 54”. The building has only 2 stories and is less than 3,000 square feet per story, therefore the installation of an elevator is not required. The main level has two (2) accessible restrooms for public use with a 5’-0” turnaround space, and the basement level has one (1) accessible restroom for employees.
23
PROTOTYPICALS Prototypicals are done during the programmatic phase of the design and are developed to estimate the approximate square footage needed for each function and space.
The prototypicals developed below were drawn for the more irregular spaces of the project program. Inspired by existing projects with a similar program, these hand-drawn sketches help to develop the appropriate amount of space for each area and inuence the accessibility criteria.
Outdoor Dining 960 sq ft 24
Dining 874.5 sq ft
Kitchen/Storage 400 sq ft
Retail 55 sq ft
Service Counter/Waffle Cone Creation 272 sq ft 25
“I guess ice cream is one of those things that are beyond imagination.� L. M. Montgomery
schematic design Space Allocation 28 Schematic Plan Development 30 Sketch Perspectives 32 Project Branding 36
Space Allocation
FOOD PREP/ STORAGE OFFICE
SERVICE COUNTER RESTROOMS
OUTDOOR DINING
RETAIL
WAFFLE CONE CUSTOMIZATION
INDOOR DINING
ENTRANCE
28
CONCEPT DIAGRAMS
order of circulation
waffle cone process
circulation and adjacencies
Enclosed
Entrance
Open
Daylight/Views
Primary Adjacency
Plumbing
Secondary Adjacency
Security
Acoustical Privacy
29
SCHEMATIC PLAN DEVELOPMENT
Customer Circulation Staff Circulation
BLOCKING PLANS / MAIN LEVEL
Option 1
Option 2
Option 3
30
DN COOLER RETAIL
EVENT SPACE
SERVICE
STANDING BAR
Developed main level Plan
KITCHEN
MECHANICAL
UP
NOT IN PROJECT SCOPE FREEZER
STORAGE
COOLER
Developed basement plan 31
SKETCH PERSPECTIVES
retail section
building section
32
2
1
6 4 5
3
view of service counter
1
wire mesh
4
menu
2
timber strips ceiling
5
custom wallcovering (vintage photographs of world’s fair/st. louis)
3
stacked tile service counter
6
neon wayfinding signs 33
2 1
4 5
6 3
view of service counter and retail
1
wire mesh
4
menu
2
timber strips ceiling
5
retail (take home pints/brand merchandise)
3
stacked tile service counter
6
station for napkins/complimentary water
34
4 6
1
5
2
3
view of event space
1
peach painted wall
4
decorative light fixture
2
timber strips interactive counter
5
custom wallcovering (vintage photographs of world’s fair/st. louis)
3
party table
6
dropped ceiling 35
PROJECT BRANDING
CRAFTED CONES ICE CREAM
colors
#6f6f72
#ffdc8f
#fbbb9b
#bf8354
menu board step 1
step 2
or cup
single 3.75
cone
sundaes s 4.85
m 5.25
caramel
marshmallow
chocolate sauce fresh strawberry
peanut butter sauce raspberry
shakes
chocolate peanut butter cup
butter pecan
key lime pie
coffee dark chocolate
cherry chocolate chunk
banana cream pie
dreamsicle
caramel fudge brownie
caramel sea salt
m & m’s
salted pecans
double 5.25
5.50 fresh strawberry
PEANUT BUTTER
36
Fresh Strawberry
chocolate
seasonal
cookies & cream s’mores
strawberry rhubarb crisp
lemon
lavender honey
rocky road
mint chocolate chip
cookie dough
lemon raspberry white chocolate
malts
5.25 vanilla bean
vanilla bean
l 5.95
toppings hot fudge
step 3
BANANA
chocolate
raspberry
ANY ICE CREAM FLAVOR
tasters duo 3.95
trio 5.25
#d4d4d5
materials
flooring
flooring
laminate
wall tile
custom privacy screen
laminate
custom wall graphic
countertop
fonts
bebas neue
Novel Pro
abcdefghijklmnopqrstuvwxyz
ABCDEFGHIJKLMNOPQRSTUVWXYZ
abcdefghijklmnopqrstuvwxyz
abcdefghijklmnopqrstuvwxyz
inspiration
37
“Ice cream is happiness condensed.” Jessie Lane Adams
design development Design Concept Development 40 Plan Development 42 3D Development 46 Details 52
CONCEPT STATEMENT The sweet, sugary scent of fresh waffle cones being made upon walking into an ice cream shop exudes feelings of comfort and lightheartedness. The experience of customers making and designing their own unique waffle cone offers creative freedom and a sense of community and togetherness within families and friends.
40
design concept development While conceptualizing, exploration is key. It is important to explore many options when determining the concept that works best with the proposed project. The first concept that was developed for this ice cream establishment was based on the terms “interaction” and “customization” and is illustrated using the waffle cone, which was created on location during the St. Louis World’s Fair of 1904. Based on the process of constructing a waffle cone and the way it is folded to create the famous cone shape, this concept really looked at the goal of the project — creating a unique experience through interaction and involvement, and showcasing the creativity that each customer possesses.
41
plan development main level
6 5
3 7
4
2 1
floor Plan
42
1
service area
5
janitor’s closet
2
retail
6
event space
3
dining area
7
outdoor dining
4
cold storage
reflected ceiling plan pendant fixture
2” recessed downlight
6” Wall washer
existing exit signage
6” recessed downlight
existing wall-mtd. fixture
4” recessed downlight
43
plan development basement level
1 3 2
not in project scope
4
6 5
floor Plan
44
1
kitchen
4
storage
2
office
5
cooler
3
mechanical room
6
freezer
reflected ceiling plan suspended linear fixture
6” recessed downlight
recessed 2’x4’ fixture
existing sprinkler head
mechanical supply diffuser
existing exit signage
mechanical return register
existing wall-mtd. fixture 45
3d development
service area
46
wall tile
stain/laminate
flooring
flooring
countertop
retail section scale: 1/8” = 1’-0”
menu board elevation scale: 1/8” = 1’-0”
47
seating area
neon signage 48
seating area
paint/laminate
laminate
flooring
flooring
paint/laminate
49
paint/laminate
paint
Custom wall graphic
stain/laminate
countertop
Vintage photographs of St. Louis, the 1904 World’s Fair, and people enjoying ice cream gives location context and refers to St. Louis’ history of ice cream and the invention of the waffle cone.
50
event space section scale: 1/8” = 1’-0”
paint
event space 51
section pe pperspective rspectivee
section perspective 52
2' - 1 2 10" 0" 0' - 5 13/16" 0
2' - 10 2 10" 10
14 GA GAUGE AU AU UG GE STAINLESS STAIN NL S ST NLESS NLES STE STEEL EEL COUNTERTOP COUN NT NTE NTERT OP
0' 0' - 1 0 1/2" 1/2- 1
1/2" / /2
1' - 5 29/32" 29/32
1' - 5 2 1 29/32" 9/32 9/ /3 32"
0' - 5 1 0 13 13/16" 3/16 3/16" /
0' - 0 3/4" 0'' - 0 3/4" 0
2' - 3 13/16" 2 13/16 13/ 13 1 3/16 3/1 3/ 3 //16 /1 16 1 6"
0' - 0 1/8"
3/16"
2' - 7 1/32" 2 1/32"
0' - 0 1/8"
0' - 7 7/8" 7/8 7 7/ /8" //8 8"" 8
0' - 7 7/8" 7/8 /8" 8"
-1 1' - 11' 1 3 3/16" 3/16 /16
2' - 3 1 2 13/16" 3 3/16
2' - 7 1/32"
0' - 1 1/4 1/4" 1/ 1 /4 0 /4 0' - 3 7/8" 7/8 0' - 1 1/4"
0' - 3 7/8"
53
Crafted Cones Ice Cream Shop design and research by Sommer Keling skeling1@live.maryville.edu