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SITE & PROGRAM ANALYSIS Rachel An, INT-202, 03/22/15 KITCHEN - DISHWASHING KITCHEN - PREPARATION GRAB N' GO POS POS REF. FREEZER OPEN SEATING AREA BAR SEATING 1 B 2 Boundary Diagram Exterior Boundary line Restaurant Concourse Facade Boundary line Site: United States Mid Atlantic Airport Counter Placement vs. Circulation Poracity vs. Visibility The original site has a linear connection to the exterior and the concourse. It presents a entrance facade partition counter product seating exit seating path counter kitchen Concourse Exterior Restaurant Split Field of Vision Original Field of Vision Boundary vs. Light Boundary vs. Light Section View Exterior Restaurant Concourse Table vs. Privacy view direction user prtivate boundary field of vision beam spread contrast shadow Light vs. Privacy Counter vs Visibility counter at the front counter at the back -Less depth -Clear direction -More depth -Slow circulation Chipotle has a clear and simple program that physically connects to their interior design Order Choose Ingredients Eat Exit/Travel The design for every element is at its highest efficency: - Entrance & Counter : Ordering - Assembly Line Counter :Choosing Ingredients - Seating: Eating - Porous Exit: Back to travelling
