RINSHA 173712010

SEM 7
AIM
To design fine dining restaurant in Narayangaon with respect to the context and users.
ZONES
OBJECTIVE 1.ENTRY AREAS
• To understand the evolution and factors influencing fine dining
restaurant.
• To explore the materials ,color palettes , lighting etc that enhance the
Should be:
• Able to draw people in and make them feel immediately comfortable. 1
aesthetics and functionality. • Well maintained & easy to open.
• To provide comfortable user experience by considering appropriate • Inviting and welcoming.
interior elements. TYPES
SCOPE OF WORK
Post COVID-19 Entrance of a restaurant
• All the aspects of design including concept, design development, zoning,
standards etc will be analyzed and applied in the project. ACCOMODATION 100 CM-120 CM

243 CM-300 CM
RELEVANCE OF THE PROJECT 2.WAITING AREA
• Fine dining has become a major eating place of today’s era as it provides Generally, you should provide a small wait station (20 to 36 inches, square or
best user experience and food. This design explores how colors, materials, rectangular in shape) for every 20 to
lighting, circulation etc can contribute in creating such a space. TRAVEL AND 30 seats, or a large one (as large as 8 to 10 feet long and 24 to 30 inches wide)
HOSPITALITY
TOURISM for every 50 to
75 seats.
2
Focuses on customer service mostly by providing luxury, pleasure, enjoyment
and experiences, as opposed to catering for necessities and essentials.
FOOD AND Image showing minimum dimension of waiting Waiting area
FINE DINING RESTAURANT DRINKS area.
Fine dining caters to an upscale clientele
and provides the highest quality of food, 3.DINING AREA
has a formal atmosphere, is almost Sizing by seat count for Deluxe/fine dining: 15 to 20 square feet per seat
always a sit-down restaurant, and has a
fancier menu than most restaurants.
RECREATION

Dining area
USERS ENTERTAINMENT
Kitchen, Storage, Preparation area
3
Manager Dining area
Lone Diners
Chef
Couples FLOORING
Host
Foodies
Servers
Groups/Gatherings TILE VINYL MARBLE HARDWOOD
CUSTOMERS STAFFS Bartenders
MATERIALS

• Electrical
WALL
• Plumbing
Service area &
• Preparation • HVAC GLASS STAINLESS WOOD
Staff area
• Cooking • Surveillance STEEL
60% OF TOTAL AREA
• Entrance Lobby
• Storage • Reception Seating Layouts
FURNITURE
• Utensils and • Waiting Area
Equipments Dining Area • Dining
Kitchen WOOD LEATHER VELVET
space/Bar/Lounge

1970-1987-Hotels began to 1990-2000-Software companies began

1760s—The Industrial Revolution diversify, (spas, casinos, motels, developing new tools including customer
Early 700s,In Japan, the first
spurred the construction of hotels hostels, resorts, conference databases and systems for reservations,
two hotels in history were
across Europe and the United hotels) offering a more varied room, customer preferences.
built.
States range of services.

HISTORY
15,000 BCE—The 1600s—More than 600 Early 1800s—The first modern hotel Early 20th century—The early 2009-AirBnB is founded,
Lascaux caves in France inns were registered in built in England, with a full complement years of the twentieth century challenging the hotel industry by
are the first shelter in England. of facilities. Holiday resorts began to saw the construction of new attracting tourists and taking market
history that provably flourish along the French and Italian luxury hotels share.
accommodated people of a rivieras.
different tribe.
https://www.soegjobs.com/hospitality-
industry-historical-background/
 RINSHA 173712010
SEM 7
Fine Dining: 18–20 Square Feet /person
SECONDARY CASE STUDY
STANDARD MEASUREMENTS

Full-Service Restaurant Dining: 12–15 Square Feet

Counter Service: 18–20 Square Feet
Fast Food Minimum: 11–14 Square Feet 1Q1 KITCHEN AND BAR

71-76 cm
Table Service, Hotel/Club: 15–18 Square Feet
91 cm

40-45 cm
Banquet, Minimum: 10–11 Square Feet Architects: Khosla Associates
Area: 8000 ft²
• The distance between the seat and the tabletop Year: 2017
should be 12 inches. Location: Bangalore
Dining area Anthropometry-1 Image showing standard furniture measurements
• Allow 24 to 26 inches of space for each chair at
a table; 28 inches if they are armchairs.
• Between every dining table, there should be a
Sectional elevation
standard of 3-4 ft to avoid any chaos and
disturbance. Façade

The building was originally

designed in a 1930’s Art Deco
Style and with a prominent arched
60 cm Perpendicular to the axis of the entry and colonnade into the existing
HVAC

182 cm
foyer is a linear bay with a large Island fenestrations on the street level
Clearances to consider in dining area Booth table dimensions
The chandeliers were bar on one end and a stage for live music The Colonnade,
inspired by the branches of performances on the other.
CEILING CASSETTE AC DUCTED AC painted in a deep
trees bearing fruit and are
red-oxide color
hand crafted with Mild steel
recalls the visual
pipes with ends fabricated in
language of the
rings of amber colored resin.
High court of
LIGHTING

Karnataka in the
same precinct.
Dining area

AMBIENT TASK LIGHTING ACCENT

LIGHTING LIGHTING

4.KITCHEN Clearances to consider in dining area

The area allotted is that the kitchen, storage and 4 On entry are two symmetrical curved mid-century
preparation area should take up the 40% of total
space timber and brass screens .On either side are two bays of
restaurant seating.
• The space between is interspersed with high seating
The 20ft high ceilings of
on the ground level and low lounge seating on a
the space were treated with
raised wooden platform.
a series of repetitive
LAYOUTS

vaulted arches and

rendered in a red-oxide
Island-Style Layout Zone-Style Layout Interior view
finish.
Zones in kitchen
ANALYSIIS
• The colour scheme of a deep red, peacock green,
blue and olive complement the green and red
Assembly line Layout oxides of the shell.
• Arches, positioned between the existing grids,
create visual movement and fluidity in the space
FLOORING
MATERIALS

while reinforcing its vault and arch vocabulary.

Interior view • The two symmetrical timber screens on the entry
The furniture is a mix of fixed booth give a majestic impression providing privacy to
View of a restaurant kitchen style seating, low and high restaurant the customers at the same time.
TILE CONCRETE EPOXY NATURAL STONE
tables and low sofas for lounging. • The double heighted ceiling adds drama to the
space.
• The track lighting used along the vaulted ceiling
The flooring design was enhance deep red color and ceiling features.
created with a bold and • Spot lights on the bottom accentuates the timber
6.RESTROOM
Ratio of Restroom Facilities per Guest 5 alternating striking linear
pattern of local grey
screens.
• Large frieze artworks on each of the restaurant
sadharhalli granite and walls recall the zigzag and ziggurat pattern
FIXTURE MALE GUESTS FEMALE GUESTS black cuduppah stone. influences of the Art Deco era
• Toilet 1 for every 60 1 for every 30 Columns were clad in
• Wash basin 1 for every toilet 1 for every toilet Timber screens
sheets of Mild steel and
or 1 for every 5 urinals Restroom Types toilet layouts then lacquered. https://www.archdaily.com/902107/1q1-kitchen-
and-bar-khosla-associates
Wash basin standard height https://in.pinterest.com/pin/6
92217405200223265/
 RINSHA 173712010
SITE ANALYSIS SEM 7

Since open lawn area is

facing towards north, it
enables considerable shade
for outdoor dining space.

SITE BRIEF LOCAL CLIMATE AND GEOGRAPHY

Sun direction being from back
Location : Narayangoan, Maharashtra Semi-arid climate with average temperatures side of the site to the front
Located near Tarangan society, Junnar road – ranging between 20 and 28 °C. A A’
comparatively reduces the
attracts people to the site.
amount of the natural light to the
The annual rainfall ranges between 50 mm to dining area.
Total site area: 1080 sqm 250 mm.
B’
Site Context: Commercial and Residential areas Alluvial soil, Red Soil
around BUILT UP AREA:
Surrounded by small local hotels and restaurants. 560 SQ M
ABOUT NARAYANGAON
ACCESSIBILITY Historic Importance: SUN PATH AND WIND PLAN
• Birthplace of Shivaji DIRECTION SCALE 1:150
• Located near Pune- Nashik highway – allows • Caves, ancient temples and forts located
Trees along the south side of the
easy accessibility from highway. site reduces heat and provides
• Close to petrol pump – Attracts travellers to shade to the dining space.
pitstop Farming as major occupation. • The entrance is facing east.
• Proper landscaping on north and south side of the building
TREATMENTS REQUIRED
can enhance outside view from the dining space.
Wind direction from South-West
to East- allows cross ventilation • Prepping subfloor
1 through the windows on the •
•
Plumbing
Electrical wiring
south side.
• Easy accessibility to office for staffs. • Meeting area behind reception • Wall treatment • High ceiling (4 m) allows more cooling and
• Placing bar in open lawn area to minimise makes the left side from entrance ventilation.
noise and distractions for other diners.
• Separate washrooms reduces probable traffic
2 official space.
• Separate area for family/or large
between kitchen and dining. groups in the lawn area provides
• Toilet is placed in a way that’s easily privacy.
accessible to both staffs and customers.
T
O STORE KITCHEN • Movement to the stock room can
I ROOM CLEANING
T L disturb the customers in lobby.
T
O STORE E TOILET • Stock room area is large and thus
O KITCHEN
STORE KITCHEN I ROOM T
I
ROOM
can be utilised for some other
L
L purpose.
E TOILET
E
TOILET T • Easy access from kitchen to
T dining area. SECTION AA’ SCALE 1:150
BAR LAWN AREA DINING • Windows provided on east wall
allows the smell from kitchen to
OUTDOOR escape.
DINING
DINING DINING
OUTDOOR
DINING PUBLIC
PRIVATE
RECEPTION AND STOCK ROOM
PRIVATE WAITING
RECEPTION LOBBY OFFICE
RECEP MEETING PRIVATE
SERVICE AREA
LOBBY AREA SERVICE TION
PUBLIC
OFFICE AREA
SERVICE

PRIVATE SECTION BB’ SCALE 1:150

PUBLIC
https://en.wikipedia.org/wiki/Narayangaon
PRIVATE EXISTING ZONING
https://www.ventusky.com/19.118;73.972
 AKIRA BACK, TORONTO MEZBAN, CALICUT
Architect: Studio Munge Architects: Collaborative Architecture
Completed in: December 2017 Year: 2013
Size: 3,000 square feet Size: 3200 square feet
Seats: 134 dining, 7 bar, 6 sushi bar

CONCEPT View of the dining space.

View of the dining area and ceiling design.
Modern expression of the Japanese dining experience. Minimalism with monochromatic color scheme.

Ceiling design in staircase area
The opulent staircase being one of the main feature is transformed into • The facade includes a series of lights
ENTRY
an immersive experience with six-layered, shimmering gold leaf and along the exterior wall which is named
dramatic, elliptical cove lighting. as ‘Thousand Moons’. It lends a
character to the of the space.
Staircase design • Allows natural light into the space
without compromising the privacy of
the diners.
Exterior wall of lights Contemporary design
Charcoal black contrast to gold and minimal use COLOR introduced at the entrance
of colors on ceiling. Black, white and grey.

Sushi bar Bar

• The focal point of the space lies in the bespoke light fittings that are
Wall sconces, cove lighting, hanging LIGHTING suspended from the ceiling to create an undulating topography.
light fixtures has been used to produce • Use of light fixtures integrated with dimmers and motion detectors
dim, warm and moody ambience. makes the space soft and soothing.

Hanging light Wall sconce Cove lighting

Customised light fixtures
Wooden flooring, leathered belvedere black marble • The seating pods are upholstered in faux-leather.
columns and bar surfacing , and walls are clad in MATERIALS • Corian tabletops ensure the surface is low on maintenance.
charcoal-black wood panels. • Fabrics have been used on the lights to create an alluring effect.
• In the facade, aluminium composite panel (ACP) sheets are
Textured wooden Marble Brass used.
panel Polypropylene ACP Corian tabletop

A cloud-like ceiling of hand-painted indigo petals, and an Inverted glowing white boxes used as lighting fixtures which shines
EMPHASIS
undulating mobile that encases an artwork creates down on the guests acts as the main element.
movement and adding color to the otherwise dark and
moody aesthetic.

Ceiling work
• Follows a flexible layout by maintaining a high efficient use of Booths offering seating for larger
• The magnificent staircase leads to the dining area of the long
ZONING the floor area, which resulted in substituting large tables with parties.
rectangular restaurant.
• Keeping the bar centralized make for faster, more efficient service smaller ones.
because the servers don’t have to walk 100 feet to deliver a drink • Cater the possibility of joining tables
KITCHEN
ENTRY and come back. for larger groups in a linear layout.
• The dining concludes at the destination sushi bar illuminated by • Easy accessibility to dining from
DINING SUSHI
layers of gold extending from floor-to-ceiling and immersing guests kitchen.
BAR
into a spectacular statement of luxury. • Lounge area offers inside views. TOILET
BAR
Long waiting lounge consists Restrooms follows
sharp solid seating.
ANALYSIS LOUNGE
DINING
the same theme
Zoning
• CS1 is sophisticated in style whereas CS2 is simple and minimal with less elements than CS1. ENTRY

• In CS1, color is used to emphasis the ceiling against the dark aesthetic while CS2 follows a KITCHEN

monochromatic theme throughout.

• Since CS1 is located in 2nd floor of the building, the entry area had to be well designed in order to
attract the customers.
• Even though lighting is the major element in both case studies, the feel and mood it delivers are
Zoning
completely different.
• The materials and finishes used in CS1 evokes a sense of luxury whereas CS2 uses basic
https://www.studiomunge.com/portfolio/akira-back/ materials to maintain the minimalism, https://www.archdaily.com/205233/mezban-inverted-topography-collaborative-architecture