PRECEDENTS SPROUTED hur gan te >, =a - ‘echun Resturant Chin OE ee TehyoJapan AREA OF FOCUS Waiting vestble of restaurant t= PROJECT GOALS Design a pleasant waiting space thats welcoming, safe, comfortable, and promotes a sociablelevel of = L_ ‘activity while protecting human health esto + Large waiting for both big and small groups * Seating and standing room can be ADA adapted + Interactive componets + Space out of main paths of travel + Located near hostess tation ‘ATEGORIES OF CARE Seating area fr those wanting or eeding [Menu on display or available for quicker dering + Vestibule for airand weather control + Rugged areain vestibule for weather cleanup and safety xi sign and fire alarm system within reach Seating forhostess during long hours Standing room for carry out orders Space for easy entering and exiting without hassle “'Targe waiting for both big and small groups + Space out of main paths of travel + Available menus fr view as well as arge scale menu. + Smaller group seating srover SPROUTED REFINE THE PROGRAM SHEET NUMER MB.SPROUTED Farm Fresh Vegetarian Bistro THE IDEAL CUSTOMER 1. Predominantly college students with some townsfolk 2.The typical customer willbe cotage students ‘one with dletary restrictions oF a “ype between the age of 19.25 personal preferences when ‘fay ith etary restrictions andlor eating out. Itcan be assumed arncer thatthe space will also invite “canbe loud ingrown Fiber -Typlly between the ages of2840 with chien the ages of 18 Many wth tary estctons terse, andlor preferences ‘customerslooking to eat -Goalsof2low cst heathymealandan_ Can beloud when young chien ae Fellable farm fresh produce, &"Wonment to relate cass present *Goak ofa fw cost eathy and aki .Goalistodesignaspace _ {ateremestinersnnie welcoming of specific dietary “space for school work heeds that are challenging to = Food arty diferent rom campus addressfulyineverydoy ena ‘restaurant cuisine. + Space to be aloneif wanted or more babesetng "am smote and eoie vote PERSONAS Callege Students meter Cea Farnities “Seating room for those in need Businesses Sociol Groups friendly ernment Cuatties to mest users needs sloncort "Space fr high chs and stolers of Young chien Fed vary diferent fom everyday ‘ooking Space fr larger aes Universal Oeson crea Changing statonsin Cs ‘High has avaiable Options of having soles or wheels a ning table loner seat 9 chilen can access Busines Groups “Typ between the ages of 25.65 omy with etary restritions =Canbeloud whenin a lage group *Gealsofa heathy meal and calm ‘unines to meet wer needs Spacer lager runs Calm atmosphere and nie vlume Dietary “cargo and catering option for taking food back othe ofice oes Design ceria +Spacefr lager groups bothin house and seperate -Spaceformesting ot presentations SPROUTED DEFINE PERSONAS (SHEET NUMBER MB.2SPROUTED Farm Fresh Vegetarian Bistro DESIGN CRITERIA, Lighting Quality + ght and rk ares for mood preference + gh aes or fies and he vsulyinped + Ctepories ofohting to deine aces WRITTEN DISCUSSION + Switeh controlled dimmers + Light fixture based on seating (EX ‘pendant lights for bar/booths & can for tables) EXAMPLE Aquavit, London Acoustical Quality + Acoust for ssthatis to hide exposed cling and deine spaces + Panels or famles nd the heating Impaled + High celling with drop panels + Booths and seating as acoustical elements + Greenery and wall elements Material Quality + Uoht mater for aesthets ado nels + Wood and leather for easy clean up + Color tolighten/darken and define spaces + Cushion options for longer stay Layout Characteristics + Variety f eating options to account for erent + Mixed seating options for varied groups * Option for modular tables + Circulation room between tables + Open and intimate seating options srover SPROUTED ts DESIGN CRITERIA SHEETNUWOER M13