VERT RESTAURANT DESIGN
“HERITAGE” HIGH CONCEPT LOCAL DINING: A fine dining establishment
Concept: An inviting restaurant with an interior that reflects the nature of the region and focuses on regional cuisine. The menu is sophisticated and geared towards a mature patron with high standards. The atmosphere must reflect the high quality of ingredients used in food preparation and be sophisticated and inviting.
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design requirements
Program Requirements:
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Fine dining seating for 80+
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Primarily tables for four with some for 2’s and two 6’s
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Lobby seating for 4 adjacent to 2’ x 2’ hostess stand (with coat closet.)
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A lounge near the bar with seating for 8 AND a bar with seating for 6 (min.)
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Bar must include a 2’ clear drink pick-up area (no bars stools at drink pick up.)
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1 waiter/bus station (4’ x 5’) located a reasonable (far) distance from kitchen (4 lineal ft. counter min.)
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Design must meet ADA and IBC code requirements for this type of occupancy (including bathrooms.)
Limitations:
Students must use areas of existing plan as noted in class. Kitchen must be located as noted in plan. Perimeter walls and structural support systems must remain as shown on plan.
preliminary research
design development
