Restaturant 26.12.13
51
CASE STUDY ON RESTAURANT
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Transcript of Restaturant 26.12.13
CASE STUDY ON RESTAURANT
INDEX
INTERNATIONAL THE DONUT STOP PIO PIO RESTAURANT
STANDARD MEASUREMENT OF RESTAURANT
CASE STUDY
NATIONAL DINGI KUTUM BARI
STANDARD MEASUREMENT OF RESTAURANT
SPACE REQUIREMENT
SERVE AREA SERVICE AREA
DININGLOUNGE
RECEIVINGFOOD STORAGEPREPARATIONCOOKINGBAKINGWAREWASHINGTRAFFIC AISLESTRASH STORAGEEMPLOYE FACILITIESMISCELLANEOUS
DINING
STANDARD MEASUREMENT OF RESTAURANT
SMALL CHILDREN 8 sft. ADULT 12 sft. BANQUET SEATING 10 sft. DELUXE 20 sft.
STANDARD MEASUREMENT OF RESTAURANT
SERVICE AREA
RECEIVING 5% FOOD STORAGE 20%PREPARATION 14%COOKING 8%BAKING 10%WAREWASHING 5%TRAFFIC AISLES 16%TRASH STORAGE 5% EMPLOYE FACILITIES 15%MISCELLANEOUS 2%
TOTAL =100%
PROPORTION OF DINING & KITCHEN AREA KITCHEN AREA = 1/3 DINING AREA
STANDARD MEASUREMENT OF RESTAURANT
3’
1’3”
2’10”
’
2’ 6”1’
6”
SEATING
RESTAURANTS,EATING PLACES & FOODSERVICE FACILITIES
STANDARD MEASUREMENT OF RESTAURANT
24”
24”
60”-66”
24”
18”-24”
36”
STANDARD MEASUREMENT OF RESTAURANT
RESTAURANTS LOUNCH COUNTER
36” 18-24”
11-12”
30-31”
42”35-36”
18”
24”
STANDARD MEASUREMENT OF RESTAURANT
BAR &BACK BAR
38”24” 36” 30”
24”
22”
45”
26”
42”
30”
69”
CASE STUDY ON DONUT STOP RESTAURANT
LOCATION:PHIDELPHIA,USA
ARCHITECT:Ashton Cates
Construction Area: 274 sqm
CONCEPT
The architecture was conceptualized as carved from the forces of nature such as
wind, water and ice.
PLAN
CASE STUDY ON DONUT STOP RESTAURANT
ENTRANCE
Located directly adjacent
to a major freeway
A structural brace on the East side of the building are used as main entrance.
It’s a projected entrance.
CASE STUDY ON DONUT STOP RESTAURANT
PLAN
CIRCULATION SYSTEM
Circulation system horizontal.
No vertical circulation .
Wide,shallow steps in entrance serve as an invitaion.
Mobile space is also available through style adding a flow line.
Circulation solution
CASE STUDY ON DONUT STOP RESTAURANT
ZOONING
Dining Area
Cash counter
Kitchen Area
Storage
Toilet washroom &lobby
SERVE AREA
SERVICE AREA
25%
75%
CASE STUDY ON DONUT STOP RESTAURANT
Employee facilities
Oak booth seating.
Section & Scale.
18”
30”
MASSINGCantilevered and horizontal roof
Reveals the building a dynamic shape
CASE STUDY ON DONUT STOP RESTAURANT
Interior void space
INDOOR OUTDOOR RELATIONSHIP
Full height opening
Large window
CASE STUDY ON DONUT STOP RESTAURANT
SOLID VOID RELATIONSHIP
A structural brace on the East side of the building was left exposed and celebrated as the modern day equivalent of traditional ornamentation.
.
The restaurant create relation with various spaces in the main volume.
The main structure is a solid volume consist of many void space.
CASE STUDY ON DONUT STOP RESTAURANT
SOLID VOID
LIGHTING
Maximum light through the soaring East window and a column-free interior.
CASE STUDY ON DONUT STOP RESTAURANT
CASE STUDY ON PIO PIO RESTAURANT
LOCATION:NEWYORK
CONSULTAN:SEBASTIAN MARSICAL STUDIO
CASE STUDY ON PIO PIO RESTAURANT
Plan Introduction
Entry
Reception
Lounge
Bar
Stair to Lower Level
CASE STUDY ON PIO PIO RESTAURANT
Plan Introduction
Dining Hall
Ceviche Bar
Service Bar
Kitchen
CIRCULATION SYSTEM
Circulation solution
CASE STUDY ON PIO PIO RESTAURANT
Vertical & Horizontal circulation
Mobile Space Is Also Available
ZOONING
CASE STUDY ON PIO PIO RESTAURANT
Entry
Reception
Lounge
Bar
Stair to Lower Level
Dining Hall
Ceviche Bar
Service Bar
Kitchen
SECTION ANALYSIS
CASE STUDY ON PIO PIO RESTAURANT
30”
Proportion & Scale
Khutum Bari Location: lalmatia
CASE STUDY ON KHUTOM BARI RESTAURANT
Entry
dining
Lobby & counterkitchen
receiving
stair
7’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT
GROUND FLOOR PLAN
toilet
toiletdining
dining
kitchen
receiving
stair
30’-0’’
40’-0’’
Ground floor plan
TRAFFIC AISLES
CASE STUDY ON KHUTOM BARI RESTAURANT
N
diningdining
staircounter
30’-0’’
40’-0’’1st floor plan
TRAFFIC AISLES
CASE STUDY ON KHUTOM BARI RESTAURANT
N
30’
Ground floor plan
40’
DINING
KITCHEN
LOBBY
STAIR
TOILET
RECEIVING
ZOONING
CASE STUDY ON KHUTOM BARI RESTAURANT
1st floor plan
DINING
STAIR
CASE COUNTER
CASE STUDY ON KHUTOM BARI RESTAURANT
ZOONING
Total serve & service area
SERVE AREA SERVICE AREA
DINING 1374sft (88%) Kitchen 274sft Toilet 132sftReceiving 80sftStair 120sftTraffic aisles 300sftCash counter 120
Total =1026sft (22%)
PER PERSON(adult) 11.45sft
(88%) (22%)
CASE STUDY ON KHUTOM BARI RESTAURANT
SEATING
3’-0’’
4’-0’’
2’-6’’X 3’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT
Massing Flat roof
CASE STUDY ON KHUTOM BARI RESTAURANT
Used rectangle FORM
VOID7’-0’’
12’-0’’
10’-0’’
9’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT
SOLID VOID RELATIONSHIP
VOID12’-0’’
10’-0’’
7’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT
SOLID VOID RELATIONSHIP
CASE STUDY ON DINGI RESTAURANT
DINGILocation: DHANMONDI LAKE
CASE STUDY ON DINGI RESTAURANT
36”
97’
KITCHEN
DINING 2920 sft
850 sft
PLAN
B
B”
A
A”
N
CASE STUDY ON DINGI RESTAURANT
DINING
KITCHEN
TOILET
TICKET COUNTER
SEMI OUTDOOR
ZOONINGB
B”
A
A”
PLAN
N
CASE STUDY ON DINGI RESTAURANT
TOTAL SERVE & SERVICE AREA
Total serve & service area
SERVE AREA 81% SERVICE AREA 19%
B
B”
A
A”
PLAN
CASE STUDY ON DONUT STOP RESTAURANT
ENTRANCE
CASE STUDY ON DINGI RESTAURANT
ENTRANCE
CASE STUDY ON DINGI RESTAURANT
MASSING
CASE STUDY ON DONUT STOP RESTAURANT
Pitched roof
Used two types of form, rectangle & octagonal
CASE STUDY ON DINGI RESTAURANT
12’
ELEVATION
CASE STUDY ON DINGI RESTAURANT
OUT DOOR
SEMI OUT DOOR
SECTION A-A’
CASE STUDY ON DINGI RESTAURANT
OUT DOORSEMI OUT DOOR
CASE STUDY ON DINGI RESTAURANT
AISLES 4’
SECTION A-A’
SOLID VOID RELATIONSHIP
CASE STUDY ON DINGI RESTAURANT
SOLID
VOID
The restaurant create solid void relation with various spaces in the main volume.
The main structure is a solid volume consist of many void space.
DISCOVERY DESIGN CHANNELDDC_DESIGN MISSION IS SIMPLE: TO BRING YOU NEWS OF GREAT PROJECTS BEFORE ANYONE ELSE
Pacific Env A Natural Treehouse Restaurant Design In Auckland
ARCH DAILY
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REFERENCE
THANKS FOR WATCHING!!!!!!
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