STAGE 4 Lobby and restaurant Design.pptx

Dallas Texas

1. Before engaging with the Brief Define your client’s brand and reaffirm your expertise Recollect all your work to date: scripts, maps, designs to date, reports and visuals. Your work should now further define the brand of the resort you are working for.

2. ,  Veranda High Resort's  

3. Warehouse Hotel Singapore

4. Amsterdam's  Sir Adam  

5. At  Hurawalhi Island Resort  

6. T he lobby The lobby Is the first impression – A lot of money is generally spent on setting the scene, t he lobby should be visible to and from the street which then means …. What image is projected out. The lobby could possibly be a destination. The lobby is more then just a place to check in it ’ s a place to socialise , to meet, an entry point, a place to purchase items, sometimes you find people working there, enjoying a drink. It is a place that transitions from day to night. It is a passageway. It provides impact! Things to think about! Size & Location _ How big or small should your lobby be? - This could be in the existing space or a new location, but the Lobby size should be an expression of the resort. What scale is required to fit the vibe of the resort? Accessibility and Visibility _Think about the entrance from the street, what do we see how are we greeted? How do you set the scene, atmosphere, promote its luxury, creativity, uniqueness? REMEMBER: The lobby should evoke its location (social, culture) Ambience and Lighting _focal points, design as forms of expression, be irreverent and different. Is it warm and cozy is it loud and bold? Think about comfort, who are the clients that typically stay at your resort what do they need? What experience should they be greeted with? REMEMBER: The lobby should reflect the brand of the resort Form and Function _ Socialising , multifunctional space, creating a memorable welcoming experience! Digital technology? It should provide the perfect balance between form and function offering a show stopping space that will create the best possible first impression while performing a number of crucial tasks. REMEMBER to include A reception, 3 offices, desks, including a tour guide desk, seating areas, clerk room, luggage storage, gift shop. Ensure you provide sufficient circulation space in your design.

7. T he lobby Zoning The lobby is the beating heart of the hotel designed in order to entice guests out of their individual rooms and into a sociable hub, the pressure is on for these spaces to perform a wide variety of duties . Zoning is essential . Do they flow seamlessly together? Look at creating dedicated zones by strategically laying out furnishings, using sound absorbent panels or pockets of nature Sensory Experience sense of smell  , welcoming drinks? Sound of water, air flow, music, touch what matrials are you using that best represent location, brand and experience? Noise control methods? ambient lighting to encourage guests to sit and relax.  Style & furnishing the pieces chosen not only enhance the style of the space, but also its functionality . consider the style of seating do they encourage collaboration or provide little pockets of closeness? Furniture piece with high back help partition and zone, think about scale and proportions of pieces, Fabrics and table surfaces should be both stylish but functional. Consider using a variety of textures  Biophilia Highlighting scenic views, harnessing natural light, blurring interior/exterior, tranquility also subtly conectivity to ecological awareness and issues. Connection to the enviroment .

8. There are lots of creative ways to arrange a hotel lobby. Developing your hotel lobby layout requires a thorough understanding of your brand, your audience, and your property. Do sketches testing zonign and placement etc. always be thinking about the measuements how much space is required for the your guide desk? how it will be used ? consider the Guests BRAND! - Think about the brand Like a personality, discreet or loud what is authentic, what are there values Essence & Story – what makes them unique What do they want their audience to experience? Target Audience TEXT TO READ Lobbies, Bars and special rooms Public space design pg. 283

9. The lobby & Restaurant Exercise 4.1 Collect precedents of some public spaces (I suggest the same programme or in a similar context). Please provide: A plan to scale of the general layout of your public space following the provided brief. The plan must be to scale, the scale is at the discretion of each student. It should however be clearly annotated and detailed with dimensions, clearly show the location of furniture etc. Ideally this plan should also indicate the movements of people within your plan.

10. Student Example work Lim Daryl

11. Restaurant First things first |What to figure out. What kind of of signature restaurant? - people might only come to the resort to attend the restaurant so it ’ s a feature. How is this unique etc.? What cuisine do they serve? What is the atmosphere like? Consider the relationship between front and back of house REMEMBER: Special restaurant with special atmosphere not your norm Seats between 48-60 people – they do not function well under 40 seats in terms of viability. Where will it be located – you will need to think about the front of house and the back of house Front of house is things like – arrival, entry, waiting area, bar and seating area Back of house , kitchen, storage, rubbish, services, where food comes in and out etc. Guests should not see the rubbish etc.

12. Restaurant Consider the relationship between the 2 FOH Front of house is things like – arrival, entry, waiting area, bar and seating area, POS zones Much like the lobby you want to attract the customer Well-balanced design is a product of demarcation. So having a clear division between zones including the kitchen, counter and/or bar areas and seating zones . Whilst not forgetting the importance of a visually appealing environment that also meats all the requirements based on function as we ll as RAND! BOH Back of house , kitchen, storage, rubbish, services, where food comes in and out etc. Guests should not see the rubbish etc. REMEMEBR you do not have to design all of the BOH but we should know where this space is the circulation should work well and should meet the general square meterage suggested in the reading. In other words Show a general layout of where the kitchen is and other services at the back of the restaurant. Circulation and Spacing This is a big one ant there is a specific reading you will need to look at that will assist with this. Metric handbook chapter 18 – eating and drinking layout Page 3 & 4 Dimensions for servicing Dimensions for furniture Page 5 Dimensions for bar area and seating space Page 6 & 7 Restaurants at Aman Kyoto - Fine Dining in Kyoto, Japan

13. NUR

14. The Loft Restaurant Australia

15. TEXT TO READ Metric handbook chapter 8 Some links to restaurant signature chef Ocean  https://restauranteocean.com/en/home/ Hans Neuner Ishikawa tokyo at   https://www.tableall.com/restaurant/84 Chef Ishikawa https://www.althoffcollection.com/en/althoff-grandhotel-schloss-bensberg/restaurant-vendome : Joachim Wissler https://www.odetterestaurant.com/ Julien Royer https://villarenelalique.com/ Jean-Georges Klein Villa Lebec Nicolas Le Bec https://www.elevenmadisonpark.com/ourrestaurant/

16. BRAND CHECK Think about the brand Like a personality, discreet or loud what is authentic, what are there values Essence & Story – what makes them unique What do they want their audience to experience? Target Audience Check out https://www.youtube.com/watch?v=tC5V8ox7K8Q Personality Values Essence Relates to history , culture etc Know the product Know the client!