40’ x 60’ Restaurant Space that will be remodeled. We have yet to find the actual space but it will be a space that was previously used for quick service restaurant, ideally with a drive through but it also may not have one. The current condition will ideally be fair, but we anticipate that our design will alter most aspects of the interior. We should anticipate that there will be outdoor seating if available, but only a limited amount. The design should account for both the drive through and the outdoor seating portion.
Our concept, Copia (Organic Harvest Grill) is attempting to disrupt the Quick Service Restaurant experience by offering super-healthy (yet hearty) all-organic, all-vegetarian cuisine in a fast, affordable and convenient format.
As such, we need create an unexpected experience from what consumers are accustomed to getting in fast food in the U.S. The design should be modern, but timeless enough to capture our “organic, all-natural, vegetarian” theme. It should be clean and simple yet warm and inviting. We want to integrate aspects of the natural world in an organic way that does not come across as dissonant or too whimsical.
Our name, Copia, is the Latin word for abundance and the Latin root of Cornucopia or “an abundant supply of good things”. This is what nature provides and is something that we believe we as consumers have only begun to experience. As such, our Pita Sandwiches, sides and delicious juices and smoothies are a journey into the mouth-watering world of vegetarian cuisine for both experienced vegetarians and omnivores alike!
Our approach is to keep it simple. We do not spend hours concocting special tofu-based menu items to taste exactly like chicken or beef. Rather, we focus on the abundance of foods that nature offers which require only little seasoning, a bit of tossing and some time on the grill before serving to perfection in a piping hot pita and accented with homemade organic sauces.
That said we want our design to capture the simplicity of our approach, the organic nature of our ingredients and meals, the freedom that our guests can feel to indulge in our meals when they want, however they want because they are healthy and delicious! And the global and contemporary vision that we believe this concept represents, while being grounded in timeless notions of simplicity, honesty, transparency and being good citizens of the world.
That said, there are some elements that we would like considered while building our design.
• Sustainability: We believe that nature’s cornucopia of sustenance is only in abundance as long as we work to preserve her. As such, it is important to us that our design makes reasonable effort to use sustainable materials and to be constructed in a way that is environmentally friendly. We have to keep budget in mind, but also show that we have made a serious effort to set or maintain a standard for responsibly constructed retail space.
• Transparency: One challenge with quick service food in the U.S. today is consumer-skepticism around food sourcing and preparation. That said, we want our customers to have as transparent of an experience as possible. An open kitchen with a visible grill where most foods are prepared should be the centerpiece of the back-of-the-house. For the drive through experience, consumers should have the chance to peer into the kitchen through windows and see their food being prepared.
• Nature’s Presence: We want nature to be tastefully present, but we do not want a jungle growing indoors. Pops of green shades of wood are an example of how we can keep the organic nature of our establishment in the air. We will be growing our own hydroponic herbs in the kitchen area, but they should be visible for customers to appreciate as another element of our freshness and contemporary nature.
• Color Palette: We want light and airy, contemporary with classic/timeless aspect that keeps it rooted/grounded. We do not want sterile. We are interested in achieving a bright atmosphere with colors that keep it approachable and fresh. Natural Wood is an interesting integration for us, as are earthy color tones (but not too dark). Our logo (uploaded) has colors meaning our environment’s simplicity is important to as to not clash with the logo. We have uploaded several examples of QSR (quick service restaurants) and café’s from around the world that can act as inspiration for your design.
• Family Friendly: We want kids to love us and to love veggies. As a result we want there to be something that rewards kids for coming to visit us. This does not have to be a play house like McDonald’s has, but it should be something that is economical in terms of space, but it is interactive and draws the little ones to have fun while learning about the power of produce! We are open to and searching for other design aspects that will allow us to support our family and kid friendly claim. One potential idea may be a reasonably sized tree house concept that could offer climbing and playing opportunities, as well as slides if space permits.
Things to Avoid
• Avoid Carpet. We want flooring that is organic vs.fabricated
• Avoid Dark settings. We like a warm, inviting and bright atmosphere, and we feel there is importance for there to be natural light and airiness.
• Avoid Cues that are staples in traditional fast food joints: back-lit glowing menu boards, primary colors and cartoony images. This MUST feel REAL.
• Budget: This Design Process is an instrumental step in our effort to finalize our build-out budget. For now we have a range and hope to have an actual cost number after we pick a winner of this contest. That said, we are looking for designs that make our money travel farther. Our goal for build out (not including kitchen equipment) is $80K total including all labor. In fact, if the winning design gets implemented for $80K or less, we will award the designer with an additional $3,000 as a bonus!
Please keep in mind that at the beginning we will be remodeling and building out pre-existing locations. In the future, we will move to our own brick and mortar. That said it is imperative that we understand those iconic design elements that can live in a Copia restaurant regardless if it is a re-design or a new build. Please point those elements out in your submissions. It also makes sense that our build out cost for the initial restaurants is less than the development of a new structure.
That said, scalability of design will also be a key element in our decision-making criteria.
Aligned with vision of Copia, Organic Harvest Grill and works to further evolve vision in consistent and organic manner
Novelty/Ownership of Design. Will our establishment stand out without being over-the-top?
Criteria Check. Does design accomplish all of the “Design Elements” and “Things to Avoid” parameters set forth above
Budget: Which design is most responsible and economically intelligent when it comes to budget.