Final Thesis Presentation

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

20

I ntens it y o f S e nsation

6

17

5

S mok y

14

19 M int yCo ol

18

16

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

21

2

14 Bla n d

22

1

13 R ich

15

16 36 35

13 R i ch

27 y of I ntensit S ensation

CHOCOLATE COVERED BACON

12 B old

30

11

25

12

32 31

Dr y

24 23

4

B o ld 10 Ta n g y

26

S avor y

28

9

27

11 Dr y

29

Ta r t

34 20 19 18 17 33

8

Time

10 Tan gy

Oily

21

3

Ac idic

22

2

7

24 M eal y

36 1

Sp ic y

24 23

6

Crunc hy

S avo r y

22 Crea my

9

Cr isp

U ma mi

26

5

20 Smok y

S ou r

28

4

18 Ear t hy

Tar t

29

35

8

3

Cool

Bit te r

36 1

2

5

16 M ediu m

3

35

4

15 M ild

Swe e t

34

7

14 Bland

2

33

6

19 M int y

33 34

Aci di c

32 31

36 Che w y 9

35 Fir m 8

33 M oist

30

32 Chunc k y

10

31 Tough

29

30 Thick

11

13 R ich

28

29 Air y

27

28 Smoot h

12

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

25

26

23 13

21 14

12 B old

25

11 Dr y 15

17 16

10 Tang y

7

S avor y

S a lt y

9

1

Ta r t

Sp ic y

8

6

Acidic

Umami

7

5

Spi c y

S o ur

6

4

Umam i

Bit ter

5

3

S ou r

Sweet

4

2

Bit ter

S alt y

3

24 23

Swee t

20 19 18 17

2

21

S al t y

22

1

1

Ti me

7 8 9

10

11

12

13 2 5

1 3

8

Tim e

9

10

I nten s

14

13

15

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B rand Development

Transl ation Studies

Transl ation Studies

Time-B ased Exper ience Pre -Meal

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 BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

R ese arch · W ebsite 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

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 BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a

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1 point lines | Grey to Green | Original

W ebsite · Fo od+ Pr ice Point 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

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

1 point lines | Grey to Pink | Original

West Loop

1 point lines | Grey to Blue | Original

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

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

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

W ebsite · Lo cation 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

1 point lines | Grey to Pink | Original

1 point lines | Grey to Blue | Original

2 point lines | Grey to Pink | Adjusted

2 point lines | Grey to Blue | Adjusted

Transportation

Menu PhilosoPhy location Gallery

1 point lines | Grey to Pink | Original

1 point lines | Grey to Blue | Original

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

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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1 point lines | Grey to Green | Original

1 point lines | Grey to Green | Original

W ebsite · Philosophy 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

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

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

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

W ebsite · Design 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

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

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

W ebsite · Cuisine 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

noveMBer

Menu

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

PhilosoPhy location Gallery

1 point lines | Grey to Pink | Original

1 point lines | Grey to Blue | Original

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

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

W ebsite · Design 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

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