SNACK BAR

1.-THE PROBLEM:

1.1-PROBLEM SITUATION:

The new gastronomic trends are due to the new alternatives derived from the social,
economic and technological changes that are occurring worldwide. The innovations
of this process are related to the process of creating products and services; These
are induced by changes in customer consumption habits and the emergence of new
trends. This has caused a reorientation of the product and has led to the
development of new concepts in the area of restaurants, snack bars , resto bars,
among others.

Due to this emergence of new segments in demand and consumers with needs
different from the traditional ones, the restaurant and snack bar sector is being
forced to create new products and services, as well as modify the offer, varying it so
that it adapts to the new reality.

As a consequence of them, people look for new alternatives to use their free time.
This unmet need creates the opportunity to grow in both the leisure and food
businesses, through innovation and creativity. For this, a snack bar is designed with
a different format that transports our clients to a pleasant place to spend unique
moments alone or with others. The business will provide fast and friendly service for
the best tasting of appetizers. The competitive advantage will be based on an
innovative design, original and creative atmosphere, excellence in service, thus
seeking to differentiate ourselves from the numerous competitors.

Despite the great expansion of restaurants and bars in Chiclayo, we feel the need to
focus on a project that meets the needs of everyone looking for a place of
satisfaction.
We have all felt the need to look for a place to spend time with our friends and talk
comfortably in a pleasant atmosphere.

In particular, on Avenida José Leonardo Ortiz-Chiclayo we find several social

centers, starting with wines: Viña del Mar, and others..club followed years later by
the well-known Magno nightclub. All of these businesses have made Avenida José
Leonardo Ortiz the place perfect for stations, restaurants, bars and clubs; The latter
being the ones that have prospered the most in recent years, making the Avenue
and its surrounding areas reflux points of nightlife. Which is why it has led us to
perceive the lack of a fast food place like a snack bar , where nightlife is combined
with food and a good coffee. The lack of this place on Jlo Avenue has led us to
visualize this problem.

On José Leonardo Ortiz Avenue, there has been a need to implement a quick-
service, fast -food snack bar where people can enjoy a cozy atmosphere and taste a
good snack and drink . So to solve this problem we seek to satisfy the conditions on
José Leonardo Ortiz Avenue, with the design of snack bar models that stand out
from the competition by being bold in their design,

1.2.-PROBLEM
FORMULATION:

The lack of a place where people can enjoy a cozy atmosphere and
taste good snacks and drinks. On José Leonardo Ortiz Avenue –
Chiclayo. Will it decrease with the design of a snack bar?
  Variables:

 DEPENDENT VARIABLE:
The lack of a place where people can enjoy a cozy atmosphere and
enjoy a good snack and drinks . On José Leonardo Ortiz Avenue –Chiclayo.

 INDEPENDENT VARIABLE:
The design of a snack bar.

1.3.-JUSTIFICATION:

We can translate the justification of this project in terms of purpose, which is to

satisfy the public's need to be
able to go out to a place and
enjoy a cozy atmosphere in the
company of friends at the same
time enjoying an original, creative
atmosphere and excellent
service. .

On the other hand, it is important

for us not only to please the
public but to become the first
option for them.
It is for these reasons that
we issue an architectural
proposal for the creation of a new
snack bar that has the essential
requirements for the satisfaction of all people.

1.4.-OBJECTIVES:

 1.4.1-General Objectives:
 Design a snack bar to satisfy a need of the population where it allows people
to enjoy a cozy atmosphere and enjoy a good snack and drinks. , on José
Leonardo Ortiz-Chiclayo Avenue.

 1.4.2-Specific Objectives:

I. Evaluate people's needs to find a favorable place and fast food on José
Leonardo Ortiz-Chiclayo Avenue.
II. Analyze the current situation of the bars or restaurants located on José
Leonardo Ortiz Avenue and the requirements of people to design a snack bar.
III. Formulate the architectural program of the new snack prototypes.
IV. Establish an effective and accessible strategy.
V. Design a snack bar that meets people's conditions.

1.5.-HYPOTHESIS:

With the design of a snack bar , the lack of a place where people can enjoy a
cozy atmosphere and enjoy a good appetizer and drinks will decrease. On
José Leonardo Ortiz Avenue –Chiclayo

2.-THEORETICAL FRAMEWORK
2.1-CONCEPTUALIZATION:
 snack bar:

English word that means Tentenpié and bar means bar. They are
originally from the United States where you can quickly have a light
meal.

snack bar:

It is a small informal establishment serving light food, snacks and drinks. The menu is
usually limited, offering only foods that are quick and easy to prepare to ensure that it can be
served to the customer with a short response time. They can be found in a variety of public places
such as swimming pools, beaches, playgrounds, and movie theaters.
.

snack bar:

It is a fast food place, without the formalities of a restaurant,

you can order a plate of food, a sandwich, a coffee, that is,
any type of food that is not elaborate.
It is a place that serves you quickly without great pretensions,
from a hamburger to a triple toast or whatever they can serve
you quickly.

snack bar:
Establishment, where quick dishes are served.
 snack bar:

It is very simple, it is classified as a tavern, it is popular in nature or,

in any case, connected to some type of popular culture that identifies
it. It generally offers the possibility of consuming food in an informal
setting, at the bar or at dedicated tables with hardly any service from
the establishment.

snack bar:

It is a bar or bar of some snack, that is, something to eat between

meals, it can be cereal, chocolate, etc.

2.1HISTORY :

In ancient Rome there were thermopoliums, something like a snack bar , as well as
taverns for the general public, where they served a basic menu agreed upon for
guests. In this country several gods were worshiped, among which were Gasteria
(which means gastronomy) Oinos, God of wine. They called mushrooms “flesh of the
gods.” It was quite a ceremony when you had a guest to eat, because they would
undress and eat in a white coat, supposedly so that they could fit more. Upon July
Caesar's victorious return from the east, for the first time, 260,000 people were fed
in several days in which 22,000 tables were served.

CAUPONAE : They had a collective place to spend the night, they were a kind of
walk-up food and drink establishment that had counters at street level that served as
bars. Its function was to keep food warm and drinks such as aromatized wines and
beers were also served.

POPINAE : Which were more popular and for more modest people, they offered hot
dishes to consume on site or to take away; They also sold lupins, fried nuts,
semolina, sausages and pork sausages.

Starting in 1800, eating out began to be popular, for convenience and because it
was the fashion established by the hotelier César Ritz. He was successful thanks to
his observation of details, praise and desire to satisfy his clients; leaving them their
great school of always offering and promoting a specialization of service.

It is this way or that, the first thing that arises is the word restaurant that arrived in
the United States in 1774, brought by the French refugee from the revolution Jean
Baptiste Gilbert Paypalt; However, despite having formed such an establishment,
the restaurant that is generally considered the first in the United States was
established in New York City in 1826 called Delmonico's, with a simple menu that
offered wines, chocolate cakes and ice creams; its founder John Delmonico .

In 1832, Lorenzo Delmonico founded Delmonico's

Banquets; This provided the first printed menu in English
and French, which contained 371 dishes to order. In 1876,
the first quick service was installed under the name of Harvey Girls, which later
became a snack bar.

Anyone who tries to go back to the origins of today's bar will quickly find themselves
in the saloons and taverns of the American West. They were these unique “resting
places” which during the 18th and 19th centuries kept pace with the march of the
pioneers and which branched out along the East coast, gradually covering the entire
country. Naturally it was the same pioneers who set up and ran the first bars and for
obvious reasons they must have been similar to what the new immigrants were used
to in the “old country”, (England), but where did the European predecessors of the
bar appear from? In this story we will go through the origins of the bar, we will also
observe that bars have changed a lot, we will also see how it has evolved until we
reach concepts such as pool bars, pubs or lounges, and snack bars . In addition,
we can see that in all places they have the figure The main one is the bartender,
bartender or bartender.

 The Regulars .

Meals in general were served in these old

inns which were served with beer and wine, at
that time not only the travelers were served in
the inns, but also those who entered and
requested food and shelter, but it did not take
long for some people to They will only request
drinks to quench their thirst accompanied by
their friends, later there were people who
eliminated the roof or the food and only
included a variety of beers and other drinks
mixed with wine and fruits that were within reach of the majority and then the
beverage service I became the most important for these inns and taverns. Then it
was a short step to what would be “the bar” there were certainly countless
establishments in Europe, which in terms of supply and location fully deserved
the title, after all they had virtually everything a customer could ask for, but even
for discover the true cradle of the bar (in terms of name and decoration) We must
look to the United States of America, there is no other place we can go back to to
know the first attempts to create a unique design and those specific bar drinks.
  The bar.

The first taverns in pioneer times

were relatively simple and invited
visitors to spend a short but good
stay. In the main dining room there
was a long buffet or counter, which
the owner or a member of his family
used to serve drinks. There was a
railing in front of or around the buffet
or counter. Its only function was to
keep consumers at a safe distance,
and in those turbulent times when
everyone carried a gun, this was not
a luxury; A few yards between the
bartender and his rowdy clientele gave him just enough space and time to protect
himself. What's more, this counter helped keep consumers at an appropriate
distance from the bottles, a second rail was attached to the counter about 15 to 25
centimeters from the ground and on this the customer could rest their feet. They
rested their backs on the upper railing, which because it was round could not be
used to place their glasses or other things. So each customer generally kept his
glass in his hand, resting his back on the railing and having a pleasant conversation
with the person given.
So this protective railing, known by the name of “Bar”, gave the definitive name to
the American salon.
The American soldiers who were brought to the front wanted to be served with the
types of drinks they could get in their cities in the United States.

With this we can say that an American Bar is a place specially prepared to serve
cocktails and drinks, which can be accompanied by snacks or easy-to-develop
meals served by expert bartenders in preparations from all over the world with world-
famous liquors, since thanks to distributors and distilleries, this became a business
that moves millions of dollars around the world.

Nowadays, the American bar has spread throughout the world, developing in very
different places, the types of bars have increased and they have developed their
own styles.

There are several types of bars:

Hotel Bar, specially prepared to entertain hotel guests or modern travelers, hotel
bars usually have soft jazz music or a pianist who entertains while clients enjoy their
cocktails. In these bars they began to serve cocktails with ladies and women behind
the bars, thus giving rise to the concept of bartender (unisex).

BardeRestaurant:
Especially considered for appetizers, a variety of wines and drinks, considering
eating on site as the main thing.

BarDiscotheque:
Developed to serve all types of quick service mixed drinks and cocktails.
TheSnack Bar:
It is a bar where light meals are served, accompanied by snacks and simple
preparations, accompanied by some drinks. Pool Bar, or Pool Bar, is prepared to
serve natural juice drinks and some cocktails with fruits or fresh cocktails to cool
down attendees, as well as simple sandwiches. This bar can also be available on
ships or cruise ships that have swimming pools.
On cruise ships and ships they have different types of bars according to their
position within the room, there are casino bars, restaurant bars or deck bars. The
bartenders in these bars usually speak several languages and prepare a wide range
of cocktails since their clientele is very heterogeneous.

The American bar today is the bar found throughout the world, inserted in hotels,
restaurants, cafes, nightclubs, dayclubs, discotheques and cruise ships.

Nowadays, the thematic concept dominates the world's atmosphere. In the 70s,
Pubsy snack bars were born, which are places where live music is heard and a
wide variety of cocktails are served, but their main function is to entertain and dance
to the music of a group.

The snack bar service originated in the United States and is used mainly in
cafeterias, where the service is informal. The dishes are served from the kitchen,
giving them an appetizing presentation and combining the garnishes with the main
course. The waiter must serve from the right side, taking care to place the plate with
meat on the bottom, or, if the plate has a logo, that it is in the correct position.

It is a fast and economical service that allows better control of portions and requires
little staff.
 THERMOPOLIUMS
They offered hot fast
_ something like a snack (1600) meals to passersby as
bar where they served a well as mulled wine
basic menu with wine for (which gives the name
guests. Thermopolium) and
bread made in ovens
almost like today.

They had a collec

spend the night, the
of walk-up food
establishment that
at street level th
bars.
 POPINAE Establishment where
They were more popular and RESTAURANT they also sold lupines,
for more modest people, they
(1785) fried nuts, semolina,
sieeur offered hot dishes to eat on sausages and pork
site or to take away.
entier opened sausages.
rant
on the Rue de
,

The first restau

world: Shampo
owned by the
Monsieeur Bou

RESTAURANT
(1785)

ROMAN
CIVILIZATION

(27.C – 476 AD)

The bar appe

town
 SNACK BAR

(1832) Place where you can taste

co . In 1876
appetizers. .
ervice was
ow snack

2.3 STATE OF ART:

SELLA SNACK-BAR

Architect's name:

Bianco Rosso
LOCATION

Valencia- Castelló

AREA:

1 20m 2
SPACES

The pistachio greens and egg yellows in the furniture are responsible for differentiating the
table area at the entrance of the establishment and a more relaxed area with benches at
the back of it.
STRUCTURE:

It is distributed around a long bar lined with machined and Compact plywood. One of the
fundamental points raised at the beginning was to create a relaxed and warm atmosphere,
achieved thanks to the color range used and the appropriate lighting.
 SUNSHINE:

The walls have been decorated with printed vinyl, both at the entrance to the right and at
the back of the premises, and on the kitchen door itself. Sun protection was solved with the
use of wenge-colored wooden venetian blinds.
 Yes
CHITECT: Pierre Koenig. c ZONING:
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CATION : Hollywood, Los Angeles Yo The intimate area (red), the social
PE: Single-family home R area (orange), and the service area
EDOMINANT MATERIAL: Steel c
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(blue).
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RUCTURE:
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use.
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the visual and natural lighting.

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 SNACK-BAR GOLF CLUB

Architect's name:

julián crespo

LOCATION:

Mexico
2.4 REGULATIONS:

Commercial space
CHAPTER I GENERAL Article I intended for
marketing of goods
the

FEATURES and services.

Projects for shopping

centers, shopping
complexes, etc. It
must have a solution
CONDITIONS OF Article II that resolves the
access and exit of
HABITALITY AND vehicles without
affecting the
FUNCTIONALITY operation of the
CHAPTER roads from which it is
accessed.
II Commercial
buildings must have
natural or artificial
lighting, which
Article III guarantees clear
visibility of the
products.
Commercial
buildings must have
Article IV natural or artificial
ventilation.

Commercial
buildings must have
Article V fire detection and
extinguishing
systems.

CONDITIONS OF The number of

people in a
HABITALITY AND commercial building
CHAPTER Article VI will be determined
 II FUNCTIONALITY based on the product
exhibition area
and/or with public
access.
Access to
commercial buildings
Article VII must have at least
one accessible
entrance for people
CHAPTER III with disabilities.

MINIMUM DIMENSIONS
MINIMUM OF THE OF
DIMENSIONS HOUSING ROOMS
THE ENVIRONMENTS

ENVIRONMENT HEIGHT FROM REQUIREMENTS

S NPT
Horizontal roof 2.30m
Functional, accommodate number
With furniture Operator height of users, sufficient ventilation,
installations circulation and emergency
With beams and 2.10m evacuation, distribute furniture,
lintels sufficient lighting .

INVESTIGATION:

LOCATION
 Land proposed for the design of the snack bar is located in the Chiclayo
province, Chiclayo district, Lambayeque department.

ACCESSIBILITY

To get to the snack bar it is through the track or avenue José Leonardo Ortiz,
and

Bolognesi Avenue, since it is located on the entire corner of those avenues.