RESTAUR ANT an exploration of
Food & Architecture 1 point lines | Grey to Pink | Original
1 point lines | Grey to Blue | Original
Danielle A Vevea Master of Arts in Interior Design Harrington College of Design December 17th 2011
Thesis Approach
Pr esentation Structure
Thesis Approach
Initial Project Development
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
In The Space
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
In The Space
Macro
Micro
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
In The Space
Macro
Post-Meal
Micro
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
In The Space
Macro
Post-Meal
Micro Conclusion
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
In The Space
Post-Meal
Sustainability
Macro Branding
Micro Conclusion
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
In The Space
Post-Meal
Sustainability
Macro Branding
Micro Conclusion
Pr esentation Structure
Thesis Approach
Initial Project Development
Time Based Dining Experience
Pre-Meal
In The Space
Macro
Post-Meal
Micro Conclusion
Pr esentation Structure
Thesis Approach
c ulin a r y c o n c e pts and the design of re s t a ura n t in te ri o rs . The purpose of this exploration Thi s thesis examines the relationship between
is to find out how
food and environment
a cohesive dining experience ,
can be integrated to
create
so as to enable others to understand the
e nj oy t h e fo o d they eat, the experience of consuming food, and subsequently, the p l a c e s in which we consume that food. importance of taking the time to
Thesis Statement
Sustainability
SPACE
BRAND
Design Outcome
To create a well designed restaurant environment with strong sustainable goals and comprehensive brand integration
Project Goa ls
Sustainable Design
Terminolo gy
Sustainable Design Branded Environment
Terminolo gy
Sustainable Design Branded Environment Culinary Concepts
Terminolo gy
Sustainable Design Branded Environment Culinary Concepts Local/Sustainable Food
Terminolo gy
Sustainable Design Branded Environment Culinary Concepts Local/Sustainable Food Profile
Terminolo gy
Thought Process
Initial Development
Existing Site 路 1152 W Ra ndolph
Racine
Randolph
Site Plan
Line age
2 5
1 34
Flavor Profile
18 Ear thy
21 Cr is p 22
I nte nsit y o f S e nsati on
25 O i ly 26 S of t 27 Fla k y
12
36 C h ew y
11
35 Fir m
34 G e latin ou s
33
M ois t
24
k y ealy 32 C h un cM
31 Tou g h
30 Th ick
23 Crunchy
29 Air y
7
h 28 S mootCreamy
27 Fla k y
34 G elatinou s
26 S of t
25 O ily
20 S mok y
24 M e a ly
6
I nte nsit y o f S e nsation
5
19
M int y 23 Cr un c hy
22 Cre amy
21 Cr is p
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I ntens it y o f S e nsation
6
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5
S mok y
14
19 M int yCo ol
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16 M ediu m
25
Ea r t hy
CHOCOLATE COVERED BACON
17 Cool
30
15 M ild
32 31
16 M e diu m
20 19 18 17
4
15 M ild
3
14 Bl and
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2
14 Bla n d
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1
13 R ich
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16 36 35
13 R i ch
27 y of I ntensit S ensation
CHOCOLATE COVERED BACON
12 B old
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Dr y
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B o ld 10 Ta n g y
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S avor y
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Ta r t
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Time
10 Tan gy
Oily
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24 M eal y
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Sp ic y
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Crunc hy
S avo r y
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U ma mi
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S ou r
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Tar t
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Bit te r
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Swe e t
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19 M int y
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Aci di c
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36 Che w y 9
35 Fir m 8
33 M oist
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32 Chunc k y
10
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30 Thick
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13 R ich
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28 Smoot h
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27 Fla k y
C H O C O LA T E COVERED BA C O N
26 S of t
I nten sit y of S e nsation
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21 14
12 B old
25
11 Dr y 15
17 16
10 Tang y
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S avor y
S a lt y
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Ta r t
Sp ic y
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Acidic
Umami
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Spi c y
S o ur
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Umam i
Bit ter
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S ou r
Sweet
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Bit ter
S alt y
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Swee t
20 19 18 17
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21
S al t y
22
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1
Ti me
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1 3
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Tim e
9
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I nten s
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B rand Development
Transl ation Studies
Transl ation Studies
Time-B ased Exper ience Pre -Meal
Menu PhilosoPhy location Gallery
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reservations
1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080
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hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a
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R ese arch · W ebsite 2 point lines | Grey to Orange | Adjusted
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Menu PhilosoPhy location Gallery
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reservations
1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080
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hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a
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W ebsite · Fo od+ Pr ice Point 2 point lines | Grey to Orange | Adjusted
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Alaska Native
% Female
Other
% Male
Hispanic
80 - 84
INCOME
$80,000
Median Household
70 - 74
Per Capita
60 - 64
$60,000
AGE
50 - 54 40-44
$40,000
30 - 34 21 - 24
$20,000
14 - 17 0- 5 0
1000
2000
3000
4000
5000
POPULATION
6000
7000
8000
0 West Loop
City of Chicago
United States
Demo graphics
Menu PhilosoPhy location Gallery
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West Loop
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reservations
Loop
1152 W Randolph Street Chicago, IL 312 · 715 · 8080 Directions By tRanSIt Cta Green Line | Pink Line Morgan Street Stop 3 Blocks West + 1 Block South By CaR From I-90/I-94 take exit 51B for Randolph West turn Left onto Randolph Street Drive West 8 Blocks Street Parking available
1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080
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hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a
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W ebsite · Lo cation 2 point lines | Grey to Orange | Adjusted
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Transportation
Menu PhilosoPhy location Gallery
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reservations
The sustainable goals of PROFILE Restaurant are to promote and educate patrons about the production, preparation and consumption of local, sustainably harvested food, and to take the waste from the food preparation and other processes on site and use it to nourish and grow local, organic food on site.
1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080
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hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a
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W ebsite · Philosophy 2 point lines | Grey to Orange | Adjusted
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Distance the average American meal travels from farm to plate
1500 miles
Las Vegas Chicago
375
Gallons
LOCAL FARMING
200 miles
Farthest neccessary distance to obtain quality ingredients
50
Gallons
Local Farming
Menu PhilosoPhy location Gallery
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reservations
1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080
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hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a
CUISINE | DESIGN
BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a
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W ebsite · Design 2 point lines | Grey to Orange | Adjusted
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Menu PhilosoPhy location Gallery
1 point lines | Grey to Pink | Original
1 point lines | Grey to Blue | Original
reservations
1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080
2 point lines | Grey to Blue | Adjusted
hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a
CUISINE | DESIGN
BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a
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W ebsite · Cuisine 2 point lines | Grey to Orange | Adjusted
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noveMBer
Menu
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PhilosoPhy location Gallery
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reservations
MorninG
8:00
9:00
10:00
11:00
12:00
1:00
2:00
6:00
7:00
8:00
9:00
10:00
11:00
eveninG
5:00
1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080
2 point lines | Grey to Blue | Adjusted
hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a
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W ebsite · Design 2 point lines | Grey to Orange | Adjusted
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Time-B ased Exper ience In the Space 路 M acro Scale
A ppro ach from the street
Ex ter ior Signage
Racine
Randolph
5414
sq ft per level
Pl ans • First Level
EntrY+Reception
First Level • Bar
First Level • Bar
First Level • Bar
First Level • Bar
First Level • Bar
First Level • Dining Space
First Level • Dining Space
First Level • Dining Space
First Level • Dining Space
First Level • Dining Space
Racine
Randolph
5414
sq ft per level
Pl ans • Second Level
Second Level • Lounge
Second Level • Lounge
Second Level • Lounge
Second Level • Lounge
Racine
KITCHEN
Randolph
5414
sq ft per level
Pl ans • Second Level
Rubber, Leather, + Tex les
Rubber, Leather, +
Wood
5x
Glass
Restaurants use more energy than other commercial establishments
Wood
OtherGlass
Other
Food Prepara on (basic cooking appliances) Sani
on
HVAC
Prep Waste Plate Waste
Ligh ng
Spoilage
Prep Waste
Food Prepara on (all other)
Plate Waste
Kitchen exhaust and ven l on
Spoilage
5x
The Kitchen uses more energy than the rest of the restaurant Petroleum Natural Gas
Food U lized
Coal
Food Wasted
EnergY Usage+Waste
Renewable
Large Scale Hydroelectric
Roof ELEV 28’-0”
Second Level ELEV 17’-0”
First Level ELEV 0’-0”
Ventil ation Section
Racine
Plants
Randolph
5414
sq ft per level
Pla ns • Roof Garden
Roof • View
Roof • View
Time-B ased Exper ience In the Spa ce 路 Micro Scale
At The Tab le
The Tab le Top
Menu
A single restaurant uses 2,11 7,000 gallons annually
3.2
=
Olympic Swimming Pools
Said
NO
If...
to tableside water service
26 Million
Gallons could be
saved
Restaura nt waste
Pa ck age Design
Pa ck age Design
Time-B ased Exper ience P ost-Meal
Was discarded as waste
Landfill Composition
Pounds of food produced in America each year
365 Billion 25 to 40%
Prep Waste
Plate Waste
Spoilage
Food U lized
Food Wasted
1.8 Million Tons
Quick Serve Food Packaging
Paper and Paper Board Paper + Paper Board Food Scraps Food Yard Scraps Trimmings
12%
Yard cs Plas Trimmings Plastics Metals Metals Rubber, Leather, + Tex les Rubber, Wood Leather, + Textiles Wood Glass Glass Other Other
FOOD + PA CK AGE WASTE
Food Waste
Garden Waste
Water
3-6 We e k s
Stage O ne: Mixing
Stage Two: Digesting Air
Co m p o s t
Stage Three: Maturing
Macro-Organisms
Mic ro-Organisms
95% Reduction in waste
Composting
Product/Service Usability
Retail Environment Product Packaging Online Presence Brand Identity Brand Promises, Positioning
B rand Loyalty
Profile Restaurant
Existing Site Loopnet.com Demographics Loopnet.com Food Travel http://www.leopold.iastate.edu/news/leopold-letter/2003/summer/checking-food-odometer Energy Usage http://conserve.restaurant.org/conservenow/factsstats.cfm Water Usage http://www.swfwmd.state.fl.us/conservation/waterwork/checklist-restaurant.html Food Waste & Composting http://www.epa.gov/osw/conserve/materials/organics/food/ Branding http://www.indiciadesign.com/branding_ trends.php?id=14&os=undefined
So urces
F& A ood
rchitecture
D