to gather dining in the new normal
Ally Mattingly BS Interior Design allymattingly.com (portfolio) a.mattingly16@gmail.com (email) University of Cincinnati | DAAP INTD Capstone Spring 2021
CONTENTS
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to gather
(verb)
come together; assemble or accumulate. bring together and take in from scattered places or sources.
together
(adverb)
in proximity to another person or people. into companionship or close association. 4
IDEATION
INTRO
RESEARCH
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THE EXPERIENCE
THE BRAND
PROGRAM/ANALYSIS
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THE NEW NORMAL a reality without public dining rooms
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This project explores the possiblity of a brand that takes dining to a whole new level with a unique, destination dining experience meant to make people rethink what it means to dine out. When the pandemic began, one of the first things deemed unsafe was restaurant dining - a bunch of strangers eating within an interior space. How quickly restaurants were able to mobilize and turn into to go businesses during this time was truly remarkable, and gave hope that one day things might go back to normal. Or, a new normal where gathering together is something new and exciting.
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In this new normal, a special way to dine in various destinations will get people out of the house to eat together again. A restaurant built on unique experiences will push dining out of the constraints of four walls and encourage people to try something new.
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W HAT IF T HE RESTAURAN
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NT COU LD B E A N YW H E R E?
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RESEARCH precedent studies
supper clubs Private supper clubs give people the opportunity to dine in the comfort of their own homes while a chef utilizes their kitchen and dining room spaces. This concept is highly unique and creates an intimate, memorable experience for both the chef and the guests as their home is turned into a restaurant for the evening.
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socially distanced experience In response to COVID-19, a couple in Ransater, Sweden opened a popup restaurant where food is delivered to singular seats in a basket with a pulley system connected to the restaurant window. This concept explores how completely socially distant the restaurant can be.
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homemade meal delivery business In a rise of analog experiences including cooking and baking, many people turned their newfound hobby into a meal delivery business within their neighborhoods. This concept was inspirational in realizing the restaurant does not need to be defined by four walls and can instead become a mobilized experience.
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5 private group tables Mediametic Eten in Amsterdam created “quarantine greenhouses” in response to COVID-19 so that groups of guests could still safely dine together. Ultimately, this created a memorable experience that can outlive the need to socially distance because it creates a personal space for every dining group.
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RESEARCH mobilized dining
mobile architecture Merret Houmoller Architects created these mobile cafeterias for refugees and asylum seekers. These mobile cafeterias can fold together and be moved around locations to pop up wherever it’s needed.
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pop-up environments ADDP Architects from Singapore envisioned pavilions for a post COVID-19 world. Their solution was a prefabricated environment that could be installed in under 48 hours utilizing materials such as 99% FSCcertified timber and tectonic glass.
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catering & mobile kitchens Speaking with catering companies helped fill in necessary information to making a successful mobile kitchen concept come to life. Specifically, the Ritz Charles catering company uses a comissary kitchen to supply their mobile kitchens on location for final food preparation and plating before serving to guests.
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9 pre-fabricated flat pack systems Trendy in the architecture world today is using pre-fabricated materials to build environments. This ultimately reduces waste and makes construction easier and more efficient. IKEA is one company who has launched their own prefabricated tiny home concept that allows for user customization.
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IDEATION visualized design goals
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FORM CONNECTIONS
ENERGIZE THE EXPERIENCE
Connections between people and places create memorable dining experiences. People might not remember the food, but they’ll remember who they were with, the conversations they had, and what they saw around them.
An energetic environment is what brings people back again and again. Allowing customers to fully personalize their dining space breathes energy back into the overall experience, which can change every time.
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BLUR THE BOUNDARIES
SIMPLIFY DINING
Breaking the restaurant out of brick and mortar and into the public space blurs the line between nature and civilization. Keeping this line blurred will connect people back to the destination sites for their experience.
Dining should be simple. People only leave their homes for meals when they know they will be comfortable and taken care of. Simplifying the dining experience will be a way to entice customers to try it out and come back again.
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Gather G dining | together
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The solution to the question “what if the restaurant could be anywhere” is a destination dining brand that mobilizes the restaurant and creates a memorable experience for guests.
dine with us download the app set up your account select a dining site location make a reservation navigate to your site enjoy a night out
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IDEATION concept diagrams
s
as
round table
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led
b em
square table
pentago
on table
The form of the dining space and shape of the interior focal piece, the table, were crucial to designing a unit that would be easily transformed and transported while focusing on the importance of bringing people together.
n
tra
rt
o sp
d
le mb
sse
a dis
hexagon table
octagon table
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progra
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am / analysis
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PROGRAMMING quantitative program
KITCHEN minimum 1000 sq ft central location stores ingredients, flat pack systems, and extra dining furniture to be delivered per day to each site
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ON-SITE
approx. 270 1 per desti
houses restrooms, oven and food prep areas spaces on
(space requirements)
(space requirements)
street access for parking delivery trucks dry food storage refrigerated food storage space to store flat pack parts/furniture delivery container and tableware storage main office for organization restroom for employees
gas convection oven refrigeration and pre 3 compartment sink drink jockey / statio pass-thru window fo solar panels for elec LPG for gas powered air conditioning syst rv water system incl restrooms with acce
STATION
0 sq ft each tination site
ns, refrigeration, drink, s to serve the dining n the site
ns and stove top ep space k on or ingredient deliveries ctricity d appliances tem and ventilation luding a septic tank essible doors
DINING UNITS approx. 225 sq ft each 5 per destination site customized prior to arrival of guests’ reservations and able to be customized according to guest preferences
(space requirements) kit of parts building system that includes: walls, floors, ceiling, and lighting table, booth couch, and chairs accessories including outdoor rug, bar cart, plants, and wayfinding lights plates, glasses, napkins, flatware, placemats, serving trays, and pizza board
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PROGRAMMING experiential program
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2 reserve
approach
phone app & website
follow the wayfinding to dining site
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6 socialize
dine
converse across the tablescape
food is brought to the table family-style
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familiarize
request
customize environment to needs
use menu to order food with the server on site
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8 finale
memory
empty drinks and plates remain
a parting gift or image
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Cincinnati is a perfect city to launch this concept because the experiences offered can vary from city to isolated within a 20 minute drive. Embshoff Woods is perfect to showcase how this unique experience can pop up somewhere unexpected.
PROGRAMMING site analysis
pa rk in g
pa
ul
rd
diagram key
server station 26
dining space
path to site
tree clusters
mt ech
ho
rd i lh de
EMBSHOFF WOODS
paul rd
other potential pop-up locations:
devou park
smale riverfront
fountain square
washington park
eden park 27
DIAGRAMMATIC ANALYSIS server station plan
food delivery window
prep counter
3-compartment sink kitchen entrance
drink jockey
refrigeration
ramp kitchen space maintenance restrooms
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The server station is where employees cook prepared food ingredients, plate meals, fill drinks, and make sure every experience runs smoothly. This station itself sites on a trailer bed where a ramp/ stair case construction conceals the wheels. Restrooms are added for server and guest convenience.
stove & convection oven
storage shelving
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DIAGRAMMATIC ANALYSIS dining space transformations ed
clos
ccl loos seedd
panels panelslatch latchtogether together
ow airfl
en
& op
aai ir rflflooww
fold foldpanels panelsapart apart
ed clos
ooppeenn
rotate rotatepanels panelsout out
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en
& op
These dining spaces are unique in the way that they can respond to user needs. Depending on what a guest wants, the spaces can be fully closed, partially opened, or completely open to the surroundings. The mirrored exterior creates a seamless, cohesive connection to the site.
ed &
clos
ed clos
ow airfl
ow
airfl
rflow
& ai
en
& op
ow airfl
ed clos
en
& op
open
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DIAGRAMMATIC ANALYSIS exploded kit of parts 2-way mirrored acrylic ceiling panels
timber ceiling grid structure
2-way mirrored acrylic wall panels
structural upright posts
concrete floor tiles
flooring support structure
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flat-pack transport
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EXPERIENTIAL ANALYSIS look & feel curious & unexpected
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elevated casual experience
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immersed into context
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blend into surrounding site
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the
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e experience
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USER JOURNEY make a reservation on the app
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USER JOURNEY follow wayfinding lamps to the dining spaces
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USER JOURNEY discover the mirrored dining space
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USER JOURNEY enjoy a complete view of the site
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DINING EXPERIENCE material board
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The material palette is kept mostly neutral and natural in order to place emphasis on the pops of color from the food. Wicker material and pops of floral patterns give the palette a private garden feel. 46
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wicker-wrapped outdoor lounge chairs outdoor upholstery black + gold powdercoated bar cart sphere globe pendant gray concrete outdoor table
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geometric patterned outdoor rug artificial moss inset light concrete floor tiles washed knotty ash wood structure two-way acrylic mirror
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’-
0”
DINING EXPERIENCE
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’-
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0”
Furniture selected reflects an outdoor garden look and feel along with the unexpected visual of an overstuffed green couch. The stone table anchors the experience with a natural feel so that the food is the star of the experience. This space can accommodate up to six guests.
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DINING EXPERIENCE
Dining Space Exterior Elevation 1/2” = 1’ - 0” 50
The mirrored acrylic exterior reflects the site back to the environment and creates an unmistakeable connection to nature. It also becomes a pop-up art installation that can draw people in with curiosity.
12’ - 0” 51
DINING EXPERIENCE
Dining Space Section Perspective 1/2” = 1’ - 0” 52
Using a two-way mirrored acrylic allows guests on the inside to have a 360-degree view of the surrounding site, further blurring the boundaries and connecting people to the environment.
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the brand
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GATHER kit of parts
Gather G dining | together
G
Gather G dining | together
Gather
S
Or pla
M
M
Ch
make a reservation
M
Ca
view menu
Ga
discover current destinations
Gather G
how it works
dining | together
D
As
Ita
Fr
Co
Fu make a reservation view menu discover current destinations how it works
Sp
Co
Cr
Le
G
welcome be our guest
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4.5.21
Gather G
Looking at this concept in whole required created an entire branded kit of parts that would support the look and feel of the interior space no matter the location.
Gather G dining | together
Gather G dining | together
R EO S PE RE NV EDAILY Y O U R1 1 :3 D I 0AM N I N GT OS P9:30PM ACE HERE
HAREABLES
SALADS
rder shareables ahead of time to have the atters ready for you upon your arrival
Served family-style with fresh rolls
Meatballs & Mozzarella
8.00
Meatboard
6.00
heeseboard
Meat & Cheese Platter
6.00 9.00
aprese Board
7.00
arlic Bread Basket
6.00
House
9.00
Caesar
10.00
Italian
10.00
Greek
11.00
NEAPOLITAN PIZZAS 12-in hand tossed pizza; mix and match up to 2 pizza styles for no extra charge
ESSERT
sk your server for the flavors of the day
Margherita
13.00
Pepperoni
12.00
alian Gelato
5.00
Four Cheese
12.00
resh Fruit with Cream
4.00
Hawaiian
14.00
ookie Platter
5.00
Veggie
13.00
udge Brownie
6.00
Chicken Pesto
14.00
DRINKS Ask your server for wines of the day; Order by the bottle for an extra 8.00
parkling Water
2.00
oke Products
1.00
ranberry Juice
2.00
emonade
2.00
Red Wine
8.00
White Wine
8.00
Champagne
9.00
Craft Beer (bottled)
7.00
G
Gather G dining | together
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GATHER tablescape snapshot
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IMAGE + RESEARCH SOURCES
The New Normal | a reality without... 1 The Seattle Times Research | precedent studies 2 Departures (Online News) 3 Courtey Stott via Canoe Kayak Ontario Sprint 4 Linda Karlsson via FoodAndWine.com 5 Charlotte Pointing via LiveKindly.co Research | mobilized dining 6 Tom Ravenscroft via Dezeen 7 Ritz Charles via Pinterest 8 OWIU Design Studio 9 Josiah & Steph Photography via The Spaces Ideation | visualized design goals 10 Sourced from Pinterest on 01/15/21 11 Sourced from Pinterest on 02/06/21 12 Sourced from Pinterest on 01/15/21 13 Sourced from Pinterest on 01/15/21 Gather 14 Claire Stern via InStyle.com Programming | site analysis 15 Images sourced from Google on 02/25/21 Experiential Analysis | look & feel 16 Alexis Christodoulou via Instagram 17 Our Food Stories 18 Valeria Alvia via Mujerde10.com 19 Madeleine Blanchfield Architects User Journey | reservation 20 PSD Repo User Journey | wayfinding 21 AllTrails.com/US/Maine User Journey | arrival & dining 22 Simon Wilkes on Unsplash
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University of Cincinnati | DAAP INTD 5002 Capstone Spring 2021 Professor Mandy Woltjer
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thank you Ally Mattingly BS Interior Design allymattingly.com (portfolio) a.mattingly16@gmail.com (email) University of Cincinnati | DAAP INTD Capstone Spring 2021
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