TECHNOLOGICAL INSTITUTE OF THE PHILIPPINES

Quezon City
Architecture Department
ARCHITECTURAL DESIGN 3:
CREATIVE DESIGN IN ARCHITECTURAL INTERIORS
Design Brief: Design exercises stressing the value of programming, orientation, and inter-relationship of interior spaces.
AR. MELVIN D.C. ANICIETE
1st Semester 2016
Major Plate N0. 1

UNIQUE ARCHITECTURE,

UNIQUE DINING EXPERIENCES

Restaurateurs are having a tougher time to please their customers, now turning into food aficionados. For the
foodies, dining is more than just a gourmet, refined preparation. Its all about the science of the food, where it comes from,
how it is prepared, and dining becomes a full experience. In this aspect, the environment where the food is served has
turned into a very important part of this experience.
Here under are examples of restaurant projects that offer unique dining experiences, through innovative
architecture.
The Cube Restaurant
In this project, its all about the context, and
especially the view. Designed by Park Associati, The
Cube Restaurant is a pop up pavilion traveling across
Europe offering a memorable dining experience for 18
guests per setting in magnificent locations: at the top of
buildings, monuments and even on water.

The dream of a Jakarta restaurateur to have an outdoor

Japanese Noodle restaurant came to life thanks to the Indonesia
based firm DSA+s. To protect the outdoor space from sun and
rain using, the firm decided to use bamboo, an easy to use local
and sustainable material, to create a series of giant bamboo
umbrellas that cover the outdoor space.
From the architect: The owner of this restaurant was dreamed of
having an outdoor Japanese Noodle restaurant. But he realized
that it is not usual, and for preventing a great loss, he
commissioned us to design an outdoor and temporary restaurant
that hopefully would be easily to be built/assembled and also
easily to be disassembled. Those requests directly inspired us to
take Bamboo as our main material for the restaurant. And we
planned to use Bamboo for the whole building structure and
building skin. But what kind of Bamboo, and how would it looks
like? We started to think about what is the basic function of a
building? For us, it is basically for protection. Protect us from sun,
wind, rain, etc. Does it sound like the function of umbrella also?

PROJECT BRIEF:
The methodologies and approaches to restaurant design are as varied as the restaurant concepts in existence
today. In the United States alone, there are nearly 1 million restaurants; each trying hard to differentiate itself from the next.
For this proposed project, the designer must provide some insight in to the considerations and complexities of restaurant
design and provide insights relevant both for the mom-and-pop start-up as well as to the multi-national mega chains pursing
new growth concepts.
The project calls to develop a design that will create a new prototype-as creating a new concept and propose an
inviting architecture-presence for an authentic, French fine dining restaurant in the heart of the citys buzz. The client
envisions the restaurant as the destination French cuisine abode in the Philippines. He wanted the restaurant to stand out
among the surrounding dining establishments through its interior and architectural design. Also, it must have a hidden
paradise, romantic courtyard with open sky garden and finest wine bar, which is created for customers to feed their soul.
Project objectives/goals:
A.
Create an architecture that will address the need of the project.
B.
Create easy-to-locate navigation menu (food menu and wine list).
C.
Show selected Culture and cuisine in the restaurant ambiance.
Target Market: Urban professional, local traveler or international tourist (26-45 years old). College to university degree,
middle to high income and people who love to explore nature and discover great place to dine.
Restaurant Design Considerations. There are literally hundreds or thousands of elements to take in to consideration in
restaurant design. Todays successful restaurant concepts are about more than just good food, good service, good
atmosphere. The below list is by no means comprehensive, or even in a particular order of priority, but it does provide you
with a sense for how complex these projects can be and why it is common to see experienced outside professional
restaurant design consultants intimately involved in bringing to life todays successful new restaurant concepts.
o Brand Personality Brands, like people, have personalities. A person can become known for
acting/behaving a certain way. So too should your brand. The personality of your brand should be defined
and programmed. This programming should happen before the first sketch of the restaurant design is
even considered.
o Brand Promises We would all like to think we have high integrity. Integrity defined: saying what youre
going to do and then doing what you said you would by when you said you would. For a brand to have
integrity, one must establish its distinct set of promises that differentiate it and define it. A strong brand is
when the promises are met with integrity.
o Brand Positioning Theres a saying that You dont merely want to be considered the best of the best,
you want to be considered the only one who does what you do. The idea of betterness (we have a better
burger, better restaurant design, etc) is subjective. When you are the only though, you become a solesource provider and can dominate a market.
o Silverware We often dont think consciously about our silverware when eating in a restaurant, but it can
make an impression of the food before you even take your first bite. Light, flimsy and cheap silverware will
give an impression of light, flimsy and cheap food. Thats why you will notice that many high-end
steakhouses use large and heavy knives. While part of the tableware these things all combine to reflect on
the restaurant and are all considerations in the overall restaurant design and concept development.
o Uniforms Restaurant uniforms have come a long way since the day of the fine dining monkey suit.
Even celebrity fashion designers are getting in on the action and designing uniforms for restaurants; and
why not? Some chains have tens of thousands of employees and each is an ambassador of the brand.
The uniform is an extension of the brand and therefore should be viewed through the same lens as your
overall restaurant design process.
o Ventilation Many regions around the world are outlawing smoking in public places. You still amazed by
how many places dont. Youre not a smoker, but you would imagine not even smokers want to walk out of
a restaurant smelling like an ashtray. Ventilation is about more than the smells we dont want to smell
(more below on aroma design). As you can see, ventilation is an important consideration in restaurant
design and just another example as to why this is about so much more than just good aesthetics and
tasteful design selections.
o Bathrooms & Brand Immersion Weve all heard the adage that customers assume that by extension an
unkempt bathroom must mean a disastrously unkempt kitchen. If they allow their bathrooms which are
in plain sight of customers to get like this, what must the kitchen look like since its out view? We believe
that more than just keeping a bathroom clean, the bathroom presents an opportunity to further differentiate
a restaurant and make an impression. You should be able to put a blindfold on a customer, spin them 10
times, drive them across town, put them in your bathroom and take off the blindfold and they should be able
to tell you exactly where they are. Thats great bathroom design. Distinctive and communicative of the
brand. Starbucks is a good example of this concept. Even without seeing the logo, you know you are in a

o
o

Starbucks bathroom. The concept can be taken much further though. So, is this design or is this
marketing? The two are inextricably intertwined in our opinion.
Restaurant Design for Celebrities These days there seem to be lots of celebrities getting in to the
restaurant business and also a surprising number of restaurateurs and chefs becoming celebrities for
already being in the restaurant business. Sure, there has long been the allure of the business snapping
your finger and getting a table, the misconceptions of a restaurants profitability, and the general sex appeal
of being a restaurateur. Both restaurateurs and celebrities could learn a thing or two from one another, and
its certain to me those exchanged tips would have a lot to do with principles of restaurant design and
branding.
Door Knobs Can Speak Weve all heard the expression dumb as a doorknob. While doorknobs dont
have an inherent intelligence, they can actually quite smartly communicate on your behalf. We usually
dont pay attention to a doorknob; unless, that is, the doorknob is out of place. Doorknobs actually speak
on behalf of your restaurant before the hostess or greeter staff. The texture, the weight, the materials, the
style, the obviousness or understated nature of the doorknob all communicate the brand whether by
accident or design.
Restaurant Menu Design The most important piece of marketing collateral for a restaurant is its menu.
A menu cant be viewed as simply an inventory listing of items for sale with a corresponding price. It must
be viewed as the single most important tool in showcasing your restaurants offerings, culinary philosophy
and brand attributes. The weight, size, paper, presentation, fonts and typographies, photos, use of
language and more are all important considerations in your restaurant menu. The menu should be viewed
as an extension of the restaurant design fully integrated in the brand personality and positioning.
Storage Needs Do you plan on receiving lots of small deliveries in the week and having a high turnover
of inventory, or do you plan to purchase in bulk for savings and store on-site? Will your distributor let you
buy in bulk and store in their warehouse without an additional fee? Do you have a lot of high-value
inventory that needs special security measures? This is an example of operational and functional design
considerations, which arent part of the typical interior design curriculum. Where design meets function is
often a gap for restaurant designers without deep restaurant industry experience.
Refrigeration Needs Will you have a lot of perishables on your menu that require refrigeration, or are
you bringing in boxes of frozen wings and French fries? A restaurant concept with 20 beers on tap will
have dramatically different refrigeration needs than an ice cream store.
Lighting Design You can easily conjure in your mind the image of flickering florescent lights over a grid
of office cubicles and know its not a place you want to be. We may watch a bug lamp in amazement that
bugs continuously fly in to the fatal electric shock, but we are doing the same thing in our own world. For
reasons the layman cant easily explain, lighting can captivate their mood and their wallets. Candles are
romantic. Red lights make us stop (and hungry, incidentally). Low lighting can make us relaxed. Staffs
need task lighting. Lighting is a highly specialized area of design. A restaurant without a thoughtfully
conceived lighting plan is like Disney without fireworks or salt without pepper.
Acoustical Design A restaurant engages all of the senses. Certainly sight, smell, taste and touch
considered in restaurant design projects, but what about sound? Yes, the restaurant industry and
restaurant concept development has become so competitive that one must consider acoustical design. Is
your restaurant best suited for peace and quiet or would you be better suited to have a bar that feels busy
and bustling? where we do or dont hear music and ambient noise can make an impact. For example,
many night clubs design areas that make it easy to talk to someone you met on a dance floor where you
couldnt hear yourself think. Another example it the bathroom here is an area where you dont want to
hear other people at all; random people noises in a starkly quiet bathroom can be uncomfortable for all
involved.
Aroma Design Sure, the kitchen emits an aroma which should be pleasant and appealing. This doesnt
happen by accident though. Without proper considerations, you may fill your restaurant with wafts of
smoke or unpleasant odors. You can also have an aroma pollution where there are too many scents
floating about. Beyond the aroma of the cuisine though, there are other considerations. One restaurant we
worked with introduced aromatherapy in a way that stimulated the senses and appetite before customers
were even in the dining room. Theres nothing worse than smelling dirty mop water in the lobby or an
unpleasant bathroom odor. Without smell we would not have taste (for more visit this restaurant consultant
blog, so clearly this is an important consideration in your restaurant design and shouldnt be left to chance.
Basic Consideration on the Design Approach (The student shall be made responsible in providing the
necessary studies on the following considerations.
Climatological,
Ecological,
Solar & Wind Considerations,
Day Lighting

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The proposed project will be situated in a corner lot at the heart of Quezon City, along Maginhawa Street with 1,200 sq.m.
lot area. The site is relatively flat in configuration, bounded by 15 M Road Right of Way for both roads. The longer side of
the lot at 40.00M along south, North is oriented 90 degrees. Identify the open space against buildable area. Building is
limited to 2 storey and must comply with the National Building Code of the Philippines.
SPACE REQUIREMENTS:
The designer shall be made responsible in providing the necessary spaces to make the project functional and architecturally
sound. The research component, which is an integral aspect of design, should enhance the students capacity to learn
through direct dissemination of information.
RESEARCH AND DRAWING REQUIREMENTS:
Research Work. Do a study on fine dining restaurants, cafes, and other related buildings in the project with careful attention
to spaces, flow patterns and what and how the architects design concept was applied.
Conceptual and Programming. Come up with the most applicable design for you own project and relate it to your personal
design philosophy. Include your Conceptual Analysis showing evolution of forms and shapes, injecting personal concept
and philosophy.
Conceptual Analysis should show the necessary development of spaces, user behaviour analysis, space program, matrix
diagram, traffic analysis, diagrammatic flow patterns, site analysis, orientation considerations: views, wind, solar angles, etc.
Schematic solutions, sketches, and other planning analysis if needed.
Drawings:
Refer to the schedule
NOTE: INCOMPLETE DRAWING REQUIREMENTS WILL BE EQUIVALENT TO 40% AS FINAL GRADE FOR THE
MAJOR PLATE