Interior Design Capstone - Sommer Keling

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