DEA 2203 MANNATEE cafe

MANNATEE MANN CAFE REDESIGN PROPOSAL MANNatee is our vision for the redesigned Mann Café. It is derived from our extensive research of the design and stakeholder experiences within the current space. Our improved spatial design aims to improve efficiency of both customer and staff paths of movement. We weaved the MANNatee brand concept throughout our space, and highlighted artwork from Glyphe, a local artist we found inspiration from when creating our design.

DEA 3301: Design UX Studio Seh Eun Hong, Nayeon Kwon, Nina Yang, Kyra Kozin, Collin Carder, Ha Young Shin

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TABLE OF CONTENTS 01. SITE ANALYSIS 02. STAKEHOLDER RESEARCH 03. SPATIAL DESIGN 04. BRANDING 05. VISUALIZATION

TEAM Seh Eun Hong DEA ‘23

Nayeon Kwon DEA ‘23

Ha Young Shin DEA ‘22

Nina Yang DEA ‘23

Collin Carder AAP ‘22

Kyra Kozin DEA ‘23

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SITE ANALYSIS Current Situation

Current Floor Plan

There is a central island which has two cashiers. The size of the island is 73 ⅛” x 86” x 36 ¼”. On both sides of the counter are coolers and shelves for grab and go snacks. On the right side of the counter, there is a coffee stand where people can get milk in their coffee. Behind the counter is the waiting area for pick ups and the kitchen. Also there are 27 seatings in this space. Due to COVID, social distancing is in action.

Nearby Dining Options An analysis on the nearby options for the Mann Cafe is crucial to realize the customer needs and to figure out what would be needed for the new space to stand out amongst the other dining options.

We analyzed the selling points of the other nearby dining options around. Martha’s Cafe serves the same coffee as the current space, yet has healthier menu options, such as make-your-own salad bowl options.

Trillium has a high diversity of options with five different food stations (Mexican food, Asian food, Salad stations, Pasta Station, and Burger Station) along with grab-and-go soup, wrap, or sushi and drink stations as well. Bus stop bagels competes with the other options with its unique bagel benu and the advantage of offering Starbucks coffee on their drink menu.

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01

SITE ANALYSIS Current Situation

Current Customer Journey Map

Circulation Analysis Based on our observations, the circulation path for customers are very confusing and chaotic in peak hours.

One on side of the cafe, there are coolers for burritos, and drinks and a cookie stand.

On the other side, there is a cooler for bowls, and sushi. This creates an inefficient flow in the space because people are moving around the space to grab food from both sides of the cafe. Customers who are trying to get/ take a look at sushi or bowl and customers getting cookies inevitably intersect with customers who are waiting for their order. This flow is disrupted by the people in line to order. The line in the middle not only disrupts the flow of customers getting foods, but also the people who are sitting in the table.

Also, the menu is very far from the counter where customers order and pay. It is especially difficult to see from the end of the line. We spotted people who would use their phone camera to take a photo and zoom in to see the menu and some people walking all the way back of the cafe to look at the menu and come back.

Drinks / Bruittos Cookies Bowls

Registar Drink Pick up Food Pick up Utensils

The solid yellow line shows journey map of a customer buying grab & go items, ordering at the register, and picking up their order in the current floor plan. The blue shaded spots show where interaction occurs among customers in the current floor plan. Most interaction happens between people waiting in line or for food and the people who are trying grab food from coolers.

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STAKEHOLDER INTERVIEWS Methodologies & Takeaways

Stakeholder Needs STAFF

CUSTOMERS

From our on-site staff interview with Tammy Bradley and observation of other staff working in the space, we concluded that primary staff needs consist of: 1.

Improved kitchen circulation 2.

Food and drink separation 3.

More preparation space 4.

Privacy from customers 5.

Increased storage.

From our eight verbal student interviews, online customer survey with 26 participants, and observation of other customers in the space, we concluded that primary customer needs consist of: 1.

Improved café circulation 2.

Crowd control 3.

Defined wait spaces 4.

Visible menu 5.

Acoustic control 6.

Natural lighting.

Customer Frequency How often do you visit Mann Café? *Online Survey Question (26 participants)

Customer Opinions What do you like or dislike about Mann Café?

How fond are you of the central island counter?

*Verbal Customer Interview (8 participants) I used to love the handwritten menu of Manndible.

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CHEME ‘21

Feels more like a Grab-n-go Cafe.

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MAE ‘23

Like the view and the large windows. Spacious and the staffs were nice -

INFO ‘23

*Online Survey Question (26 participants)

Separated pick up area makes it easier. But confused which cashier to go to.

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DEA ‘23

I love the natural light coming through the windows.

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Space is open so it is crowded and noisy.

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PAM ‘22

DEA ‘21

Based on our research, students mostly went to Mann Cafe because they wanted to grab a quick snack between their classes around the area, or if they were visiting the library. Many enjoy the drinks, and a standout food option was the burritos. However, students often felt confused when placing orders and picking up food, and like they could not stay and enjoy their food because of the cramped space.

About half of the participants were either dissatisfied or very dissatisfied with the central island counter. It confuses them and disrupts the flow of the space.

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SPATIAL DESIGN

Proposal & Reference Images

Adjacency of Spaces To the left is the adjacency diagram that shows desired proximity of each spaces based on their functions and needs of the customers and staff. The staff occupied space is highlighted in yellow, while the customer area is highlighted in gray. This diagram helped inform the size and relation of each space to consider in creating our proposed floor plan.

We also considered concepts derived from the reference images below in our floor plan. For example, our proposed center island is a grab & go snack shelf, directly inspired from that in Martha’s Café that clearly directs customers on where to stand when waiting to order food.

Grab & Go Snack Shelves

Grab & Go Cooler The grab & go cooler will be opposite the snack shelves.

It will mimic Libe Café’s “cooler while queuing” design.

The snack shelving in Martha’s Café influenced our “grab & go while queuing” updated middle island design.

Group Seating

Individual Seating This wall bench design encourages individual seating at every seat. It’s separated so that students will sit next to others, unlike the current design.

The reduced group seating adjacent to individual seating will encourage individuals to go to smaller tables and small groups to go to larger tables.

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SPATIAL DESIGN Proposed Floor Plan

Proposed Floor Plan

This floor plan features an expanded kitchen, a streamlined ordering experience, consolidated pick up space, and improved seating options. The kitchen space, highlighted in gray, is expanded about 30% beyond its current placement, which allows staff increased movement and also creates space for a kitchen island, giving staff extra preparation counter space.

Within the ordering experience, highlighted in yellow, customers can pick up items from grab & go on their way to the ordering counter. The pick up space, highlighted in green, is consolidated, improving both staff and customer circulation. The seating space, highlighted in pink, features individual, pair, and small group seating, to cater to the different sizes of customer groupings.

Expected Journey Map The expected journey map of mobile order, and in-store order customers in our proposed floor plan shows the improved efficiency and circulation of the space.

The solid yellow line shows an in-store order customer as they choose grab & go items, order at the counter, wait & pick up their food, and then leave without entering the seating space.

The dashed red line shows in-store order customers who sit and enjoy their food at MANNatee.

The solid blue line shows a mobile order customer walking to the GET pick up counter and leaving the store. This customer path has minimal intersection with in-store order customers.

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SPATIAL DESIGN Ceiling & Acoustic

Reflective Ceiling Map

Acoustic Considerations

Our design includes a reflective ceiling map that shows what lighting features will complement our floorplan.

Mann Café’s current acoustic design consists of drywall and glass. These materials cause large amounts of sound reverberation during peak hours at the cafe, creating an unpleasant experience for both staff and customers.

Reducing Lombard Effect The Lombard Effect is a vocal phenomenon where one raises one’s voice involuntarily in order to be heard in a specific setting, often due to background noise. This in turn creates a louder environment overall. Current Mann Café customers experience this effect, especially during peak hours.

Our design has considerations to reduce the amount of background noise and decrease the Lombard Effect customers feel. We will achieve this through using wood as a material, using fabric-based acoustic ceiling baffles to dampen reverberation, and creating irregular protrusions into the space to reduce reverb and create different sonic qualities in different parts of the space.

Material and Geometry Hanging pendant lights over table seating and bench seating

Recessed lighting fixtures in ceiling are less protrusive

Light placement illuminates dark corner spaces

By placing parallel fabric baffles along the ceiling, sound is both absorbed by the material and caught between the baffles. Similarly, protruding wood elements from the ceiling reflect a significant amount of noise emanating from the kitchen and dining areas.

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SPATIAL DESIGN

Furniture, Fixtures, & Equipment The following FF&E pieces are featured in our renders. The seating furniture includes individual and group seating options, and kitchen equipment with increased efficiency.

Seating

Bistro Stool Dimension: 34” H x 22.25” D Volume: 18 ft3

Harpin Dimension: 37” H x 18” D Volume: 12.5 ft3

Tangent Overall seat height: 5" top-seat Cushion 1.875" Material: Thick wood top

Square Bevel Table Top Dimension: 36'' L x 36'' W

Kitchen

Sandwich Prep Table Manufacturer: Turbo Air SAK-60R-N Dimension: 11“ W x 9“ H Material: Stainless Steel

Swing Glass Door Manufacturer: Kratos Refrigeration 69K-720HC Dimensions: 54"W x 32”D x 79.5” H Volume: 48 Cu. Ft. Power: 120 V

Low height Cooler Dimensions: 6’ 3”H x 3’ W x D Power: 120 V

5 Snack Shelf 6’ 3”H x 2’ 8” W x 2’ 5” D

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SPATIAL DESIGN

Furniture, Fixtures, & Equipment The following FF&E pieces are featured in our renders. The custom millwork throughout the seating, kitchen, and ordering spaces brings a minimal, clean, and comfortable feel to the space.

Custom Millwork

Rectangular Coffee Bar 9’11” L (long) 5’3” L (Short) x 3’ H x 2’3” D

Rounded Coffee Bar Dimension: 9’ L x 3’ H

Counter Dimension: 9’ 2” L x 3’ 5” W x 2’ 6” H

Long Bar Table Dimensions: 29’ 9” W x 1’ 8” H x 2’ D

Main Sandwich Prep Table Dimension: 11” L x 3’ 1” W x 2’ 11” H

3 Shelves Storage Dimensions: 5’ 2” W x 2” H x 1’ 3” D

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SPATIAL DESIGN

Furniture, Fixtures, & Equipment The following FF&E pieces are featured in our renders. The lighting and ceiling fixtures provide stakeholders with proper light and noise levels. The signage brings elements of the brand in while providing customers direction.

Lighting

Signage Primary Brand Sign MANNatee’s typography and logo is featured in this sign

Nur Ceiling Lamp 16.9" h | base: 3.9" dia. | diffuser: 21.7" dia.

Order & Pick-Up Signs The GET pick-up sign features artwork from Glyphe (p. 13)

Fixed Round Large 4.5” 17 watt LED Recessed Ceiling Downlight Correlated Color Temperature range from 2700K to 4000K base: 4.5" dia.

Ceiling

Decoustics Acoustic Baffles 120" Length | 30” Depth. | 2” Width Weight: 1.75 psf Flame Spread Rating: <25

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04

BRANDING Concept

Beyond our spatial design, our café is unique in its brand identity. The branding is seen throughout the physical space, menu design, logo, colors, and merchandise.

Logos

MANNATEE We were inspired by manatees because of how they embody a relaxed and restful lifestyle with their graceful movement, which students in the library can find calmness in. Manatees also travel alone or in small groups, similar to students at Mann. Lastly, they are a vulnerable species that can be given increased awareness through a CALS partnership with this cafe.

Menu Design

Typography Lexend Exa Regular Lexend Exa Bold

MANNATEE MANNATEE MANNatee

This chalkboard menu design is reminiscent of the handwritten menu of Manndible that was loved and remembered by former customers. We hope to bring in a familiar and fondly remembered aspect of Manndible to students through the MANNatee menu.

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BRANDING

Artistic Inspiration, Colors, Materiality

Artistic Inspiration Our artistic inspiration comes from a local artist, Audrey Bayle, who is known professionally as Glyphe. Glyphe is a trained architect, originating from France, and a self-taught artist. Her work spans different mediums, from ink to paint, and her primary subject matter are animals and birds.

Our proposal not only has themes inspired by Glyphe’s work, but we suggest a handful of her pieces be featured on the wall of Mannatee.

Glyphe’s contact information is as follows: email: glyphe@protonmail.comwebsite: glyphe.wixsite.com/glyphe

Color Scheme

Materials

Orange Yellow Crayola #E3C573

Dark Goldenrod #BE8E31

Russet #864E1D

Glaucous #6980BC

Teal Blue #4D7E8A

Midnight Green Eagle Green #214753

Prussian Blue #162F4B

Manatee #98949E

Our color scheme is inspired by Glyphe’s artwork. The warm colors create a welcoming environment and the cool colors create a contrast in the space along with representing our theme. Blue evokes a feeling of calmness, and is a color of trust. We want to become a brand that students, staff, and visitors alike can depend n for food and daily satisfaction.

Stained Oak

Speckled Stone

White Oak

Quartz

Sendal

Quartz

American Walnut

Tile

Our material choice reflects our color scheme in its combination of warm and cool tones. The wood and fabric especially brings warmth to the space.

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BRANDING Merchandise

MANNatee’s merchandise opportunities are vast, due to the immediately understandable brand identity along with its abstract logo and muted color scheme.

Stickers & Packaging

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BRANDING Merchandise

Coffee Cups, Mugs, & T-Shirts

Coffee Cup Holder

Paper cup

T-Shirt Design

Mug Design

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VISUALIZATION Food Ordering & Pick Up

Entrance ● ●

The customer's way is guided by the different flooring materials and the curved coffee counter Signs and screens are visible at the entrance

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VISUALIZATION Food Ordering & Pick Up

Grab-and-Go & Order ●

Customers grab drinks and snacks while queueing

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VISUALIZATION Food Ordering & Pick Up

Pick up ● ●

Screens above show menus / pick-up numbers Hot soup and utensils available near pick-up

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VISUALIZATION Dining area

Dining Area ● ●

Get your self-served coffee before entering the dining area Dining tables enclosed by two counters, better sense of privacy

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VISUALIZATION Dining area

Seating Options ● ●

3 types of seating available: individual bar table, 2-3 people wall bench, and 4 people dining table Enjoy the food by yourself or with multiple friends

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VISUALIZATION Dining area

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VISUALIZATION Dining Area

Artist’s Showcase Wall ● ● ●

Ink animal drawings by artist Glyphe FF&E colors match with the drawings Comfortable dining and studying area with acoustic panels

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VISUALIZATION Kitchen Area

Kitchen ● ● ●

Expanded kitchen with more preparation space 8”*8” ceramic tiles as the wall and floor material, easy to clean Prepare food and sandwich behind the pick-up counter

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