FUNCTIONAL ISSUES IN RESTAURANT DESIGN
LOCATION ENTRANCE
ARCHITECTURE
MANAGER
DINING
CHEF
FUNCTIONAL ISSUES IN RESTAURANT DESIGN An educated guide created for the design of all type of restaurants Fall 2015
TABLE OF CONTENTS
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Ch. 1 Operational Issues in Restaurant Design 1,1 Restaurant’s Location 1.2 Determine How Many Employees to Hire 1.3 Know Your Staffing Needs 1.4 Number of Tables Vs. Kitchen Speed 1.5 Space Planning 1.6 Restaurant Layoout Problems Ch. 2 Restaurant Layout and Organization 2,1 Purpose of Each Space 2.2 Restaurant Layout 2.3 Restaurant Circulation Ch. 3 Restaurant Experience 3,1 Purpose of Each Space 3.2 Sensory Elements and Mood 3.3 Dining Experience
24 Bibliography
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Fig. 1. Employees Working
Ch.1
OPERATIONAL ISSUES IN RESTAURANT DESIGN 1.1 Restaurant’s Location The ability to find the perfect location for a particular restaurant is a crucial market factor. The following are elements affected by the locality of the project, which should be taken into account when designing the overall space: • Proximity of a restaurant to its targeted clientele makes it more desirable for them. For instance, if the restaurant is meant for wthe working crowd, then it should be close to office buildings so that they can have a quick lunch or a nice meal after work. • Architecture is another element influenced by location as well; different regions call for different design styles. For instance, pitched roofs found in New England are meant to keep snow from collecting on the roof. Successful restaurant architecture should work in context with its location. In renovations of an existing structure with architectural merit, it seeks to embrace this merit instead of covering it up.
Fig. 2. Restaurant Employees
1.2 Determine How Many Employees to Hire • Assess the number of tables, seats or service stations. The number of tables you expect to serve will help determine the number of servers you need on staff.
• Location also affects kitchen design decisions. In remote places, food cannot be purchased daily so larger storage facilities are needed to maintain food fresh for a week or so, so more space must be included in the plan.
• Consider the layout of the kitchen and different kitchen stations. The layout of your kitchen and the cooking stations affect the number of line cooks or kitchen staff you require.
• Traffic is another important factor when choosing a restaurant’s location. For example, a breakfast restaurant is best located on the inbound side of the road heading to a city or other concentrated employment area.
• Consider your busiest times first. Make sure your busiest times, typically lunch and dinner, are adequately staffed. For instance, you might need to staff more people from 11am-1pm than you would in early morning hours.
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1.3 Know Your Staffing Needs If you are opening a restaurant for the first time, you will need to determine your staffing needs with as much accuracy as possible. Even if you have been running your business for a while and need to hire again, consider the following first: • The type of restaurant you run (fine dining, casual dining, fast food). • The type of food service you offer (deli-style, buffet-style -Fig. 3-, fine-dining). • The type of food on your menu—this determines what you need to cook and which kitchen stations you require.
• • •
Quick service restaurant: 15 to 20 minutes turnover rate Cafeteria operations: 15 to 30 minutes turnover rate Full-service dining experience: 30 minutes to 4 hours.
If customers are meant to dine for an hour or more, then comfortable seating and an a la carte kitchen are needed. As opposed to a quick service restaurant, where hard-surfaced chairs will help move guests out of the dining space as quickly as possible and kitchen will need to be laid out and fitted with equipment that speeds the preparation and service of guests.
1.5 Space Planning The configuration of the space becomes crucial in order to reinforce all the general parameters of the restaurant, such as the type of restaurant, style of service, concept, and systems to be utilized. One of the most efficient methods for this is creating flow plans for costumers, employees, food, tableware, service and parking lots in order to avoid choke points (Fig. 4). Managing the distance from the parking lot to the main entrance is critical. If it is an acre or more of land, then a valet parking area should be considered. If pick-up service is available, then at least one parking spot should be reserved for those clients.
Fig. 3. Buffet-style Restaurant
1.4 Number of Tables Vs. Kitchen Speed The speed of a restaurant is closely related to the turnover rate. Quick service operations have the highest turnover rate - that is, guests occupy a seat for the shortest time.
Fig. 4. Circulation Flow Plan of a Space
The location of restrooms in relationship with the tables is also important to insure the best service possible; as well as the dining area and its connection path to the kitchen. For instance, if these are in different floors, then stamina and safety for servers is in jeopardy, since climbing stairs will tire those who are out of shape. Moreover, a well-designed kitchen facilitates the transfer of food from the storage areas to the customer but also the return flow of dirty dishes from dining room to kitchen. In full-service restaurants with display kitchens, cooking is kept close to the customers so they can watch the drama of food preparation. Service stations with full backup supplies (water, ice, dinnerware, etc.) for an entire meal period are essential for large restaurants. There is a ratio of 22 seats to a service station. The idea is to plan the most efficient layout as required by the characteristics of the place.
1.6 Restaurant Layout Problems Every restaurant has them. Certain areas that always seem to interfere with the flow of the dining room or kitchen. Perhaps it is a table that customers never want to sit at. Or maybe the kitchen is too small during a busy dinner rush. In summary, you want to create a layout that moves your clientele through the space without creating congestion points. Develop a space that creates a total environment that is conducive to your staff and leaves the customer with a pleasant experience. In the end layout and design can increase profitability and they have a strong impact on both, the customer and your ability to service the customer.
Fig. 5. Restaurant
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Fig. 1. Scarpetta restaurant design and branding by I-AM, London – UK
Ch. 2
RESTAURANT LAYOUT AND ORGANIZATION 2.1 Purpose of Each Space A restaurants design and layout emerges from the business concept and set goals. The bigger these are, the more resources involved into designing your space. The menu, clientele, and prices should all be reflected in the layout and concept of your restaurant.
Public Spaces:
Revenue generating these spaces must be maximized! They should be efficient enough to accommodate the restaurant’s goals.
The Waiting Area: Not all restaurants have a space designated as a waiting area. Those that do, may opt to keep it separate, while others incorporate it into the bar. Along with benches or chairs for customers to wait comfortably, your waiting are should also have some menus nearby for customers to peruse as they wait. This is also a good place to display a bulletin board of other events at your restaurant (wine tastings, weekly specials, etc.
Entrance: Your restaurants first and last impressions are made through your entrance. It should be inviting and set the mood for what’s to expect. The entrance helps transport your guests to the environment. You can use signs, music, lighting, and flowers to reinforce your theme. Restaurants often align the entrance with another eye-catching element, such as a crowded bar, in order to give waiting parties an insight into what’s to come. Size is important; your entrance has to be large enough to accommodate waiting parties. However, it should not compete with your bar and dining space. While the dining room, bar and kitchen are important parts of a new restaurant design, don’t forget the outside/entry area. After all, it is the first area that customers see.
Fig. 2. The Wafu’s bar and waiting area. Although seperated from the dining area,
Bar: A good bar conveys the restaurants concept, but also stands on its own. It is a space to have a drink while waiting for your table, or even be a dining area. A successful bar highlights its products while remaining inviting.
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Dining Room: The dining room must be attractive to all customers, not just your targeted clientele. The dining room is the center of your of your project, and must accessible circulation from the entrance, bar, and kitchen. Your dining area should be a mixture of booths, tables (small and large), and private spaces.
Fig. 3. Circulation space between tables varries depending on the tables size, shape, and placement.
The following questions are design decisions which should compliment your concept: Tables or booths? Open or tight spaces?
Full service restaurants are often large in size, so designers often divide the dining area into smaller section, which allows them to create dining rooms with a dining room. Raising and sinking the floor in these smaller dining areas often help distinguish public seating from more private seating. Restrooms: Although often forget, restroom design is very important since most guests will use the restroom throughout their time in your restaurant. The space allocated to the bathrooms should be large enough to accommodate numerous guests at once. The chosen fixtures should convey a clean feeling.
Private Spaces:
Although not seen by the customers, private space of a restaurant are just as essential as the public areas. Kitchen: More space than you think will need to be allocated towards the kitchen; it will need ample space for the equipment as well as storage space. The designated kitchen area must be large enough to fit all the needed appliances and still leave room for working and circulating employees.
Fig. 4. The dining room layout idicated circulation and spacing between tables.
Common Equipment Includes: - Ovens - Stoves - Broilers - Fryers - Dish Washer - Multiple Sinks
- Drying Space - Prepping Area - Ample Storage Space
Employees should be able to maneuver around the kitchen in a quick but safe manner.
Manager’s Office: The manager’s office should be as small as possible, while still giving the manager sufficient working space. The office should be placed away from the dining area, staff area, and kitchen in a private and secure location.
Fig. 5. This layout is very open and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning. It works best in a large kitchen, but can be modified to fit other shapes and sizes.
Storage Space: If not properly planned for, storage will eat up a lot of your needed kitchen space. Storage rooms are usually placed in the corner near the manager’s office in order to avoid theft. Your storage space will need to accommodate: - Walk-In Refrigerator/ Freezer - Shelving System - Dry Storage Space
Fig. 6. The plan above shows the manager’s office located close to the kitchen and service room.The manager’s office, employee lounge, and kitchen are all located in the space rpivate area.
Staff Area: A staff area is needed for employees to store their personal
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belongings, take their breaks, and communicate important information. The staff area is usually placed next the kitchen area.
2.2 Restaurant Layout At one point or another, every restaurant faces layout problems. There will always be certain tables that customers won’t want to sit at, or an area might be interfering with the circulation from the dining room to the kitchen. In order to avoid facing these problems, it is important to check the view from every table in your restaurant. You want to observe what the customers will hear and see from their table. Space Allocation: Space allocation decisions are controlled by the estimated number of seats, the type of restaurant, the style of service, and the menu for your type of restaurant. Many believe that the more tables they have, the more revenue they will produce, but this is not always the case. Overestimating the number of tables needed could end up jeopardizing your concept. A high scale restaurant requires more space in between the tables, if the designer choses to layout the floor with minimal table spacing (like a fast food restaurant) the design concept and the restaurant often fail. Front Doors: All restaurants should have a double exterior door system
in order to reduce the air exchange with outside air. The double doors should help reduce the cost of utilities and increase customer comfort. Air Circulation: A proper heating/cooling system should radiate heat from the middle of the ceiling and blow the air across the ceiling and down the walls so that the entire room is heated or cooled evenly. This will allow every party to receive an equal and adequate amount of air. There should also be two heating/cooling systems in each restaurant. One is assigned to the dining room and the other to the kitchen, providing the staff with comfortable working environment. Lighting: Our psychological response to places, things, and events occur because of visual impressions. Lighting ambiance plays an important role in the comfort of the customer and in determining their experience in the environment. Lighting must be taken into consideration when designing the restaurant’s concept; it must play with the design and help set the mood. Lighting should be placed to reduce glare; tilting lighting fixtures can help avoid blinding customers. The dining room lights should be placed over the tables, highlighting their presence and de-emphasizing the aisles and public area. The dining room and bar area should have properly calculated lighting levels in order to provide the appropriate levels of light required. The entryway into the dining room and
Circulation patterns come from the type of restaurant you are trying to design. Main circulation space should be from 3’ to 5’ wide. The circulation space between tables will vary depending on your floor layout.
Fig. 7. The plan above shows the lighting levels in different sections of a restaurant.
Activity space is often forgotten when planning circulation patterns; it s the person space given to the waiter/ waitress who is taking the customers order. Around 18”- 30” should be allocated for activity space.
Server Stations: Sever stations need to be located throughout the restaurant in order to better serve the customers. The perfect server station eliminates the need for the servers to go anywhere except the bar and kitchen while servicing a table. This give more time for selling and servicing guests, which leads to better customer service.
2.3 Restaurant Circulation Your restaurants design should accelerate and not limit the flow of service. Designers often limit the flow of service to food coming in and out of the kitchen and into the paths throughout the restaurant. Your design should accommodate a clean line of sight from the hostess stand in the entrance to the kitchen, in order to help the hostess determine seating times.
Fig. 8. Floor plan is showing the different circulation paths and where they encounter heavy congestion.
You should also design a circulation pattern specifically for serves moving from the kitchen to the tables. This circulation route should also include server stations.
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Ch. 3
RESTAURANT EXPERIENCE The creative process starts with the intention for the emotional experience in the space. For instance, if the restaurant offers an exotic taste, stimulating elements can be added like high contrast in colors and textures or dramatic lighting. On the contrary, if the intention is to have a more refreshed environment, the proper use of materials and colors will help achieve the vision. However, it is crucial to maintain a balance and prevent the atmosphere from becoming too chaotic or in conflict with other elements. A well-designed restaurant won’t distract the clientele from the food or from a conversation on the contrary it will influence the experience. In other words, all elements should be coherent; at the same time, elements of surprise can keep the guests entertained.
ing the existing monument, instead showing a contemporary character.
3.1 Purpose of Each Space Phantom Opera Garnier Restaurant Location: Paris Architect: Odile Decq The design of the restaurant is intended to represent the phantom, as the name of the building suggests, through the use of curves in the mezzanine level which embodies the silent phantom surrounding the entire area. Moreover, the glass in the façade shows no visible structure in order to create the illusion of being held in place by magic. The design of the project highlights the area of the restaurant without mimick-
Fig. 1. Opera Garnier Restaurant.
Concept: The design of the restaurant is intended to represent the phantom, as the name of the building suggests, through the use of curves in the mezzanine level which embodies the silent phantom surrounding the entire area. Moreover, the glass in the façade shows no visible structure in order to create the illusion of being held in place by magic. The design of the project highlights the area of the restaurant without mimicking the existing monument, instead showing a contemporary character. 16
Jamie’s Italian Location: Birmingham Firm: Blacksheep
Fig. 2. Floor plan.
• In this restaurant perhaps the sense of coherence is hard to understand at first. Without a doubt, it is a very dramatic space in which the Neo-Baroque interior of the building contrasts with the modern structure of the restaurant. • Through the use of colors (red and white), both main elements are able to stand out on their own. • The focal point in this space, the mezzanine, presents undulating forms that blend with the structure of the Opera.
Fig. 4. Jamie’s Italian.
Concept: The design intention is to reflect the city's industrial past while combining the Italian heritage of the restaurant. What’s more, the design used certain elements to emphasize the old theater of the existing building • Industrial elements blend quite nicely with the type of food served in the restaurant. It displays a meat market and has a winery display.
Fig. 3.
• The open plan integrates the kitchen, dining area and central bar offers an atmosphere that is vibrant and sociable; thus providing a great Italian dining experience.
• The chandelier clearly is an element of surprise in the design since it doesn’t not resemble any industrial characteristic, it does, however, reflect the history of the existing building.
Fig. 7. The French Window
• The focal point in the dining area is the partitions that go from floor to ceiling, which show interesting patterns of open and closed windows. Therefore, not only defining spaces, but also adding a sense of mystery. Fig. 5.
Fig. 6.
The French Window Location: Hong Kong Firm: AB Concepts Concept: The intended concept for this restaurant was inspired by French design and its elegance. The goal was to design a restaurant that was upscale, not uptight. • The design of the restaurant has a great sense of balance and coherence, since all elements blend well together in trying to express French design.
Fig. 8. Window details.
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3.2 Sensory Elements and Mood Phantom Opera Garnier Restaurant The concept in which the design is based on can become alive through sensory elements such as colors, sounds, lighting, materials and visuals. These elements combined are able to awaken our senses and evoke certain emotions depending on what the design intentions are. A restaurant could be inspired by a historical time period, exotic lifestyle or a revolutionary approach to food. Visual attraction and focal points can engage our sight; while surface materials can provide different textures to the touch.
• The form and placement of the mezzanine gives the illusion it is levitating in space, since it doesn’t interfere with the pillars and structure of the building. • The Opera Garnier itself also provides a sense of splendor in which guests can enjoy a sophisticated fine dining experience. • The use of such contrasting colors serve as well as a stimuli for guests and promote social interaction.
Music will set the tone in a restaurant just as much as the style of the menu or the artwork on the walls. Live entertainment, as well adds a definite sense of ambience. The mood in the restaurant not only affects the overall dining experience for customers, but also the way the staff functions.
Fig. 10.
Jamie's Italian • The concept was achieved through the use of materials such as steel and barn timber. Fig. 9.
•
The color palette is very neutral, which also reflects
the era of the industrial design; yet yellow chairs add a visual statement that can be stimulating for guests. •
complement the design, providing certain degree of simplicity.
Lighting fixtures also represent the industrial design.
• The ceiling exposed structure and dramatic chandelier reflect the essence of the theater that once stood in the building.
Fig. 12.
• Lighting fixtures clearly resemble ones that could be found in Parisian streets. They as well add some mystery and romantic feel to the environment.
Fig. 11.
The French Window • The mood created in this space is elegant, yet relaxed. The neutral-beige tones set the elegance in the dining area; while color accents like olive green and cool greys found in furniture textiles add comfort. •
The straight lines of the partitions create patterns that
Fig. 13.
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3.3 Dining Experience Sometimes the planning of spatial relationships for the servers, traffic and circulation, can have a negative impact on the guests. For example, wide aisles allow the server to get the food to the guest more quickly and efficiently. At the same time, wide aisles, can more than likely create a separation or sense of not being part of a crowd for the customers. On the contrary, the goal is to make guests feel comfortable in a way that is suitable to the restaurant concept, but we also want them to feel a part of the action. Therefore, the need for social connection is a strong factor in a restaurant setting. Designs should encourage eye contact. Another element that also has a big impact on the dining experience is where the customer is seated. When the design includes more intimate areas for guests, seats by the window are the most desirable. Diners that go alone have a strong preference for anchored tables (booth, banquette, exterior window, interior window, half wall) in a low-status part of the dining area, mostly near the front door, which provides more comfort for the guest.
or near the restrooms? • What can be done to make it a great seat? Phantom Opera Garnier Restaurant • The restaurant offers different types of seating, some more intimate than others. However, the proximity from one table to another are relatively close. • The use of banquette seating integrates the dining space; making it feel as a whole element and also allowing a certain level of social connection. Additionally, undulating shapes help define spaces. • It is underneath the mezzanine where more intimate seating is found and with the lower ceiling height creates a more enclosed space.
While designing the layout of the restaurant, the goal designers should keep in mind is “no bad seats”. Some points of consideration include:
Fig. 14. Other seating optios.
• • • bles? • •
Jamie’s Italian • In order to soften the industrial design look, upholstered leather buttoned banquettes were placed, which also help influence social interaction. • The layout of the seating is linear and with enough
Think about the height of the seat relative to the room What’s the ceiling height? What is your eye level relative to the neighboring taIs the front door visible from where you are seating? Is the table/booth near traffic to the kitchen entrance
space for circulation.
Fig. 15. Seating layout.
• Different types of seating are seen in the dining area, some for larger groups and other for smaller groups. Therefore, the variety of seating helps define spaces.
The French Window • Seating is very linear, well-organized and well-divided. In this restaurant, more emphasis is placed on intimate spaces, which of course are achieved through the use of the window partitions. • The opulent and upholstered seating matches the intensions of the design, it represents comfort in a very modern setting.
Fig. 16. The French Window’s seating arrangements.
Space experience is determined early on by the concept design. In order to achieve the intended mood of the space, proper elements must be chosen which can include materials, lighting, colors, textures, layout, seating and more. All these elements will influence the customer’s sensory experience. Furthermore, there must be sense of coherence within the space, yet at the same time few elements of surprise are able to evoke new feelings; making guests want to come back not only for the food, but also for the space experience.
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Information Bibliography Baraban, R. S., & Durocher, J. F. (2001). Successful restaurant design. New York: John Wiley. Blacksheep. Retrieved from blacksheep.uk.com/project/jamies_italian_birmingham/all Experience Design: Conceptualizing Restaurant Success. (2013, September 9). Retrieved from http://blog.moodmedia. com/2013/09/experience-design-conceptualizing-restaurant-success/ Gray, T., & Maas, D. (July 17, 2013). Efficiency blunders: five top mistakes in restaurant design. Restaurant development + design. Retrieved from http://rddmag.com/perspectives/perspectives-consultants-take/109-efficiency-blunders-five-top-mistakes-in-restaurant-design HACKETT, G. Retrieved from https://www.fsrmagazine.com/real-estate/exploring-properties-space Measley, L. Restaurant design problems. About money. Retrieved from http://restaurants.about.com/od/restaurantdesign/a/ Restaurant-Design-Problems.htm Mealey, L. (n.d.). Restaurant Interior Design and Layout Guide. Retrieved from http://restaurants.about.com/od/openingarestaurant/a/Restaurant_Desi.htm Mealey, L. (n.d.). Restaurant Layout and Flood Plan Basics. Retrieved from http://restaurants.about.com/od/restaurantdesign/a/ Restaurant-Layout-Basics.htm Piotrowski, C, Rogers, E. (1999). Designing commercial interiors. Canada: John Wiley & Sons, Inc. Restaurant design- restaurant layout. All food business. Retrieved from http://www.allfoodbusiness.com/restaurant_layout.php Robson, S. (2010). Seating charts that work: 6 common dining room floor plan mistakes and how to avoid them [Electronic version]. Restaurant Startup and Growth, 7(7), 17-21. Retrieved from Cornell University, School of Hospitality Administration site: http:// scholarship.sha.cornell.edu/articles/144/
BIBLIOGRAPHY Sheppard, S. (2012, July 30). How to Design Restaurants & Bars that Enhance the Customer Experience. Retrieved from http:// freshome.com/2012/07/30/how-to-design-restaurants-bars-that-enhance-the-customer-experience/ Studio Odile Decq. (n.d.). Studio Odile Decq - Project - Phantom - Restaurant of the Garnier Opera. Retrieved from http://www. archello.com/en/project/phantom-restaurant-garnier-opera# Teicu, A. (2011, September 15). Unique Dining Experience at Phantom Opera Garnier Restaurant. Retrieved from http://freshome. com/2011/09/15/unique-dining-experience-at-phantom-opera-garnier-restaurant/ The French Window by AB Concept - INDESIGNLIVEINDESIGNLIVE. (2010, 18). Retrieved from http://www.indesignlive.com/articles/ projects/the-french-window-by-ab-concept (January 1992). Restaurant layout is of essence. FHG international. Retrieved from 
http://www.fhgi.com/publications/articles/ restaurant-layout-is-of-the-essence/
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Image Bibliography Ch. 1 Operational Issues in Restaurant Design Fig. 4 ADA Checklist for Polling Places. (2004, February). Circulation Flow Plan of a Space[Map]. Retrieved from http://www.ada. gov/votingchecklist.htm Fig. 3 Alder, M. (2013, June 19). Buffet-style Restaurant [Photograph]. Retrieved from http://countrytonitepf.com/pigeon-forgebuffet-number-one-cure-for-hunger-in-the-smokies/ Fig. 2 Dickison, M. (2014, August 17). Restaurant Employees [Photograph]. Retrieved from https://www.linkedin.com/ pulse/20140817125629-1100155-restaurants-employees-are-the-best-brand-ambassadors-you-ll-get Fig. 5 The Elm. (2013, November 3). Restaurant [Photograph]. Retrieved from http://newyork.cbslocal.com/top-lists/the-6-bestdate-night-restaurants-in-williamsburg/ Fig. 1 The Keg. (2015). Employees Working [Photograph]. Retrieved from https://www.kegsteakhouse.com/employment/ Ch. 2 Restaurant Layout and Organization Fig.2 Abubakr, F. (2010, June 12). [Photograph]. Retrieved from http://www.travelodestination.com/sydney-restaurants-the-wafu-restaurant/ Fig.8 Baraban, R. S., & Durocher, J. F. (2010). [Diagram]. Retrieved from Successful restaurant design Fig.3 Piotrowski, C. M., & Rogers, E. A. (1999). [Diagram]. Retrieved from Designing commercial interiors Fig.4 Piotrowski, C. M., & Rogers, E. A. (1999). [Diagram]. Retrieved from Designing commercial interiors Fig.6 Piotrowski, C. M., & Rogers, E. A. (1999). [Diagram]. Retrieved from Designing commercial interiors
BIBLIOGRAPHY Fig.7 Piotrowski, C. M., & Rogers, E. A. (1999). [Diagram]. Retrieved from Designing commercial interiors Fig. 1 Retail design blog. (2014, August 7). [Photograph]. Retrieved from http://retaildesignblog.net/2014/08/07/scarpettarestaurant-design-and-branding-by-i-am-london-uk/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+RetailDesignBlog+(Retail+Design+Blog) Fig.5 Webstaurant store. (2015, June 22). [Diagram]. Retrieved from http://www.webstaurantstore.com/article/11/restaurant-kitchen-layouts.html Ch. 3 Restaurant Experience Fig. 13 Birdiegolfblog.Retrieved from http://birdiegolfblog.com/review-the-french-window-hong-kong/ Fig.4 Blacksheep.Retrieved from http://blacksheep.uk.com/project/jamies_italian_birmingham/all Fig.5 Blacksheep.Retrieved from http://blacksheep.uk.com/project/jamies_italian_birmingham/all Fig.6 Blacksheep.Retrieved from http://blacksheep.uk.com/project/jamies_italian_birmingham/all Fig. 15 Blacksheep.Retrieved from http://blacksheep.uk.com/project/jamies_italian_birmingham/all Fig. 11 Blacksheep.Retrieved from http://blacksheep.uk.com/project/jamies_italian_birmingham/all Fig.7 Morell, S.Retrieved from http://chictraveler.com/restaurants/the-french-window-restaurant-in-hong-kong Fig. 1 Retrieved from http://freshome.com/2011/09/15/unique-dining-experience-at-phantom-opera-garnier-restaurant/ Fig.2 Retrieved from http://freshome.com/2011/09/15/unique-dining-experience-at-phantom-opera-garnier-restaurant/ 26
Image Bibliography Fig.3 Retrieved from http://freshome.com/2011/09/15/unique-dining-experience-at-phantom-opera-garnier-restaurant/ Fig.8 Retrieved from https://www.pinterest.com/pin/412079434629028581/ Fig.9 Retrieved from http://freshome.com/2011/09/15/unique-dining-experience-at-phantom-opera-garnier-restaurant/ Fig. 10 Retrieved from http://freshome.com/2011/09/15/unique-dining-experience-at-phantom-opera-garnier-restaurant/ Fig. 12 Retrieved from http://www.indesignlive.com/articles/projects/the-french-window-by-ab-concept Fig. 14 Retrieved from http://freshome.com/2011/09/15/unique-dining-experience-at-phantom-opera-garnier-restaurant/ Fig. 16 Retrieved from http://www.indesignlive.com/articles/projects/the-french-window-by-ab-concept
BIBLIOGRAPHY
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Graduate Design 1 Prof: Marie Mihalik FIU Fall 2015 Valeria Castillo Cynthia Rondon Samantha Corrochano
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BAR PROXIMITY
TRAFFIC
WAITER