This is my design proposal for the task of “Organic Vegetarian Restaurant”.
CONCEPT AND FUNCTIONALITY:
According to the description, a generic space of 40’by 60’ is used to accommodate all of the restaurant’s facilities. My design aims to embrace the fundamentals of “abundance”, openness” and “transparency” of the Copia concept. The very entrance of the restaurant is open and welcoming, revealing to the customer all of its content and tempting him to enter and explore it further.
Once the customer has entered the restaurant the first thing he sees is the so called “open storage”. The “open storage” concept is my suggestion, which tries to complement the notion of transparency and abundance in all aspects of the restaurant. The idea is that all of the vegetables and fruits, used to prepare the meals in the menu are openly stored and displayed to the public, thus clearly stating to the customers that “yes, indeed our vegetables and fruits are fresh, tasty and beautiful” and making a visit to “Copia” a pleasure not only for the taste but for the eyes as well. The customer then can even select a fruit or vegetable of his liking which the chef would grab from the crate and immediately start preparing. Another merit of the “Open Storage” concept is that it utilizes storage space, which would normally be hidden somewhere in the back rooms, and transforms it into an open, interactive advertising area.
Next to the “Open Storage” is the open kitchen with a large grill, where all the delicious meals are prepared. The kitchen and the grill are situated in the center of the restaurant so that they would be visible from all the tables as well as the entrance. Even the drive-through has large windows from which the customer can observe his food being prepared while he is patiently waiting in the car for his order.
The indoor seating is organized into groups of tables for four, as well as a lounge-like long bench along the length of the outer wall. The unique aspect of the Copia tables is that there is a living incorporated herb garden in each table, with which the customer can garnish his meal to his liking, thus making the Copia meal a more personalized and interactive experience.
The children’s play area is situated in the back of the restaurant, so that it wouldn’t disturb the comfort of the customers without kids. The concept of the play area is “the mini Copia” – it resembles the large restaurant and all its features, but it’s scaled down to children size. The “No parents allowed” appeal of this concept complements the interactive atmosphere created inside. Inside there is a scaled-down version of the Copia kitchen with small tables and chairs, which are full of interactive health and food related toys. The walls of the play area are made of blackboard with amusing paintings and figures showing how fun and tasty it is to eat healthy. The children can color the figures or draw a picture themselves, thus making the play area highly interactive.
In the back of the restaurant there are the toilets for customers, the manager’s office, the walk-in fridge as well as cabinets and shelves for storage.
On the 40’wide front façade one main entrance is placed in addition with 2 secondary entrances which can be opened when the weather is suitable in order to achieve a more open and inviting atmosphere. The entrances are marked with tall arches with incorporated awnings as well as natural wooden siding and framing. Four tables with 4 seats each, serve as an outdoor seating.
The materials used are all natural and unprocessed – wood, stone and bricks (see attached materials description) which add a slight rustic feel, whilst maintaining an overall contemporary atmosphere. In addition to their marvelous appearance, natural materials are cheaper to build with and based on my rough cost implications the overall cost of build-out for furniture, material and labor should be within the budget of 80 000 USD.
I hope you like my design, don’t hesitate to contact me at:
Оставьте комментарии ниже.
Голосование дизайнеров 9.9