Sunday, January 25, 2009
Lounge---[3010 sq ft.] This area is will include a bar, seating, the stage, restrooms and a backstage area.
Bar---[600 sq ft] This area will serve as the main bar for the second floor. It is large enough to accomodate approx 30 people and provide its own storage.
Stage---[200 sq ft.] This area is where performances will take place.
Backstage---[215 sq ft.] This area will serve as an area for artists to prepare before a perfomance.
Storage---[115 sq ft] This area will be used to store equiptment needed for perfomances.
Bathrooms---[250 sq ft.] This area will provide additional restrooms for guests.
Terrace--- [1150 sq ft] This area will serve as outdoor entertainment, it will provide seating and have a small bar.
Bar---[600 sq ft] This area will serve as the main bar for the second floor. It is large enough to accomodate approx 30 people and provide its own storage.
Stage---[200 sq ft.] This area is where performances will take place.
Backstage---[215 sq ft.] This area will serve as an area for artists to prepare before a perfomance.
Storage---[115 sq ft] This area will be used to store equiptment needed for perfomances.
Bathrooms---[250 sq ft.] This area will provide additional restrooms for guests.
Terrace--- [1150 sq ft] This area will serve as outdoor entertainment, it will provide seating and have a small bar.
Entrance/Lobby--- [350 sq ft.] This area will serve as a buffer between the elevator entrance and the rest of the restaurant. It will also contain a hostess stand and will provide some seating.
Dining--- [2000 sq ft.] This area will serve as the dining portion of the restaurant. The size will accomodate for approximately 125 people. The Dining room will include booth, banquet and free standing seating areas. There will also be three bus stations included in the area for quick clean up.
Bar--- [600 sq.ft] This area will serve as the bar for the dining area. It is large enough to sit approx 25 people and to provide its own storage. It will also provide a station for the register and waiter pick up.
Kitchen---[1033 sq ft.] This area is where the food is prepared, stored and plated. It will accomodate a wait station, dish washing area, cold prep station, hot prep station, grill station, finishing and plating.
Backhouse---[1000 sq ft.] This area is stricly for staff and administration it will include, Manager’s office [200 sq ft.], staff restooms and lockers [350 sq ft.], cold storage [200 sq ft], dry storage [150 sq ft.], Janitor’s closet [100 sq.ft]
Bathrooms---[550 sq ft.] These restrooms will be used by guests. The women’s will include two lavatories and four stalls including one ADA stall. The mens will include two lavatories, three urinals and three stalls including one ADA stall.
Dining--- [2000 sq ft.] This area will serve as the dining portion of the restaurant. The size will accomodate for approximately 125 people. The Dining room will include booth, banquet and free standing seating areas. There will also be three bus stations included in the area for quick clean up.
Bar--- [600 sq.ft] This area will serve as the bar for the dining area. It is large enough to sit approx 25 people and to provide its own storage. It will also provide a station for the register and waiter pick up.
Kitchen---[1033 sq ft.] This area is where the food is prepared, stored and plated. It will accomodate a wait station, dish washing area, cold prep station, hot prep station, grill station, finishing and plating.
Backhouse---[1000 sq ft.] This area is stricly for staff and administration it will include, Manager’s office [200 sq ft.], staff restooms and lockers [350 sq ft.], cold storage [200 sq ft], dry storage [150 sq ft.], Janitor’s closet [100 sq.ft]
Bathrooms---[550 sq ft.] These restrooms will be used by guests. The women’s will include two lavatories and four stalls including one ADA stall. The mens will include two lavatories, three urinals and three stalls including one ADA stall.
Thursday, January 22, 2009
Tuesday, January 13, 2009
Assignment 1
This blog will serve as documentation of my progress through the design process as well as a tool for communication with my instructor and committee members.
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