2012 - 2013 NEWH Sustainable Hospitality Design Competition
Sustainable Guest Experience - Restaurant Nightclub
Rachel BrennanVirginia Tech Interior DesignCollege of Architecture + Design
FISHMONGERS Restaurant + Raw Bar Seattle, Washington
STORYBOARD CONTENTS
COUPLE INTRODUCTION Location and Site Selection Seattle Information
CONCEPT Design Intent Narrative Schematic Design
SITE INFORMATION Site Map
NIGHT EXPERIENCE Main Entrance Bar Nightclub & Entertainment Outdoor Patio
DAY EXPERIENCE Restaurant Raw Bar
YOUNG COUPLE VACATION
Jessica and Matthew are visiting Seattle, Washingtonfor the first time.
They love the outdoors, traveling, and eating healthy.
After an exciting day on the water the couple islooking to find a restaurant that is interactiveand can teach them more about leading a healthier and more sustainable life.
They choose FishMongers for its delicious food, nightlife atmosphere, and environmental awareness.
SEATTLE, WASHINGTON
Seattle, Washington is located on the West Coast of the United States. Along the Pacific Ocean.
Seattle is 3 hours behind Eastern StandardTime
Seattle has a “melting pot” culture and is known for it’s urban environment. Musicand nightlife are an important part of Seattle’scharacter.
More recently, Seattle has become a hub for “green” industry and a model for sustainabledevelopment.
CLIMATE
Seattle’s climate is usually consideredoceanic or temperate marine with wet wintersand dry summers.
Winter months (November, December, & January)are when Seattle receives the most rain and humidity.
Summer months (June, July, August, & September)are the driest months of the year.
DESIGN INTENT
Fishmonger : Someone who sells fish and seafood.
Many fish markets in Seattle sell fresh fish withoutthe harmful chemicals that large companies addduring packaging and preservation.
Fishmongers Restaurant + Raw Barserves food from fresh markets,local farms, and the restaurants own produce. Controlling portions and cooking healthierwill also be an interactive way to address sustainable thinking.
The design intent is to subtly suggest the surroundingenvironment while creating a sustainable restaurant thatis inviting and relzaing.
Reclaimed wood panels undulate across the ceiling creating movement throughout the restaurant. The pallete of the restaurant is kept primarily neutral with pops of blue and green. Using crushed sea glass, reclaimed bamboo, recycledmaterials, and minimal artificial lighting with dimshelps to create a more sustainable atmosphere.
Due to the fluctuation in temperature and humiditymost of the spaces are enclosed. Two however are locatedon patios that offer shades if necessary. With so many windows located around the perimeter of the buildingit was important to use windows that helped reduce heatduring the summer as well as warm the space in the winter.
RESTAURANT MENU
Upon entering the restaurant guests are greeted by a host/hostess. Here, guests will be provided a pamphlet (to the right) created by the Monterey Bay Aquarium Foundation addressing fish that may be near extinction. This chart will allow guests to be educated on the sea environment.The menu that will be presented to guests will include healthy recipes, using the restaurants home grown herbs and spices. All ingredients will be listed as well as documenting a healthy servingsize based on each individual ’s height and weight.
* More information in original pamphlet. Image for example only. *
RESTAURANT SITE MAP
Pier 66 is where Fishmongers is located.
Located next to the waterfront where the restaurant can filter its water from.
The restaurant consists of the seven guest experiences:Entry, Bar, Nightclub, Entertainment, Patio, Restaurant, and Raw Bar.
EXPERIENCES:
1 - MAIN ENTRANCE2 - BAR3 - RESTAURANT4 - NIGHT CLUB5 - ENTERTAINMENT6 - OUTDOOR PATIO7 - RAW BAR
FIRST FLOOR PLAN1/32” = 1’-0”
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FISHMONGERS Restaurant + Raw Bar Seattle, Washington
Recycled Bamboo Flooring
Original Concrete
MAIN ENTRANCE FINISHES
Recycled Sea Glass
Wall Stixx Acoustics
Reclaimed Metal Chair with Recycled Plastic Seat
Small pots are throughout the space in order to grow herbsused in the restaurants recipes.
MAINENTRANCE
Sketchy lines of the space
Matthew and Jessica arrive at Fishmongers and are greeted by the host. Here they decide to go to the bar for a drink before being shown to theirtable.
RCP & LIGHTING
Recycled Sea Glass Light
Reused Plastic Coral Light
Undulating Reclaimed Bamboo Ceiling - with backlighting to create illumination at night
* All lamps have dimmers to adjust for various lighting
Recycled Sea Glass Light
Undulating Reclaimed BambooCeiling
Reused Plastic Coral Light
N.I.C (Kitchen and Back of House)
Recycled Bamboo Flooring
Original Concrete
BAR FINISHES
Recycled Sea Glass
Emeco “Ghost” BarStool
Corian Counter Top in Glacier White
BAR
Sketchy lines of the space
As Matthew and Jessica enjoy a cocktail at the bar they admire the beautiful city scape of Seattle. Intrigued by the jazz band playing on stage they decide to make their way over to the nightclub.
RCP & LIGHTING
Recycled Sea Glass Light
Undulating Reclaimed Bamboo Ceiling - with backlighting to create illumination at night
* All lamps have dimmers to adjust for various lighting
Recycled Sea Glass Light
Undulating Reclaimed BambooCeiling
N.I.C (Kitchen and Back of House)
Recycled Bamboo Flooring
Original Concrete
NIGHTCLUB &ENTERTAINMENT FINISHES
Reclaimed Wood Bar Top Table
Reclaimed Wood Table
Recycled and Recylable Plastic Chair
NIGHTCLUB &ENTERTAINMENT
Sketchy lines of the space
Enjoying the jazz band and taking in the surrounding scenery Matthew and Jessica decide to see the view from the Patio.
RCP & LIGHTING
Undulating Reclaimed BambooCeiling
N.I.C (Kitchen and Back of House)
Reused Plastic Coral Light
Stage Lighting
Reused Plastic Coral Light
Undulating Reclaimed Bamboo Ceiling - with backlighting to create illumination at night
Stage Lighitng
* All lamps have dimmers to adjust for various lighting
Recycled Bamboo Flooring
Original Concrete
PATIO FINISHES
Reclaimed Wood Bar Top Table
Reclaimed Wood Table with Casters
Recycled and Recylable Plastic Chair
PATIO
Sketchy lines of the space
Once on the patio Matthew and Jessica are seated for dinner. Here they can enjoythe sights and sounds of Seattle while enjoying healthy food from the city’s most sustainable restaurant.
RCP & LIGHTING
Reclaimed WoodCeiling
N.I.C (Kitchen and Back of House)
Recycled Outdoor NauticalLight
Recycled Outdoor Nautical Light
Reclaimed Wood Ceiling
* All lamps have dimmers to adjust for various lighting
Recycled Bamboo Flooring
Original Concrete
RESTAURANT FINISHES
Wall Stixx Acoustics
Design Tex Crypton
Recycled and Reclaimed Booths
RESTAURANT
Sketchy lines of the space
Matthew and Jessica enjoyed the restaurantso much the night before that they wanted to see what Fishmongers was like during the day.Here they are seated in the dining section of the restaurant where the atmosphere is relaxedand more quiet.
RCP & LIGHTING
Undulating Reclaimed BambooCeiling
N.I.C (Kitchen and Back of House)
Reused Plastic Coral Light Reused Plastic Coral Light
Undulating Reclaimed Bamboo Ceiling - with backlighting to create illumination at night
* All lamps have dimmers to adjust for various lighting
* At night crushed sea glass lanterns are placed on dinner tables to create a soft glow and more intimate feel.
Recycled Bamboo Flooring
Original Concrete
RAW BAR FINISHES
Small pots are throughout the space in order to grow herbsused in the restaurants recipes.
Recycled Wood Planters with Casters
Reclaimed Wood Bar Top Table
Recycled and Recylable Plastic Chair
RAW BAR
Sketchy lines of the space
Raw Bar
After ordering lunch Matthew and Jessica venture out to the raw bar. Here they can orderitems and take it back to their table or enjoya shrimp cocktail next to the balcony.
RCP & LIGHTING
Reclaimed WoodCeiling
N.I.C (Kitchen and Back of House)
Recycled Outdoor NauticalLight
Recycled Outdoor Nautical Light
Reclaimed Wood Ceiling
* All lamps have dimmers to adjust for various lighting
* At night crushed sea glass lanterns are placed on dinner tables to create a soft glow and more intimate feel.
SUSTAINABILITY : FULL CIRCLE
Along the rooftop terrace there is an area reservedfor composting and water filtration for the restaurant. This area is removed from guest interaction but can be viewed for tours.
Arthur Potts-Dawson introduced the idea of a completely sustainable restaurant; the way it runs,desposes of waste, and grows produce. In the picturelocated below and to the right, a water filtration system is shown as well as examples of composting. The water travels through pipes connected to the kitchen which then filter through the pebbles and earth. Composte can be recycled through trash cans filled with dirt and worms.
All appliances and equipment used throughout the resort are energy star certified.
RESOURCES USED
www.anthonys.com/restaurants/detail/anthonys-pier-66
www.blogs.ubc.ca/laureljay/
www.dezeen.com/2012/02/23/baker-d-chirico-by-march-studio/
www.ehospitalitytimes.com/?p=50594
www.gourmantic.com/2011/03/03/greenhouse-by-joost-sydney-a-photo-tour/
www.inhabitat.com/bee-friendly-furniture-grows-herbs-for-londons-national-theater-restaurant/
www.montereybayaquarium.org/cr/seafoodwatch.aspx
www.newh.org/sustainable-pages/sustainable-links
www.new.usgbc.org
www.ted.com/talks/arthur_potts_dawson_a_vision_for_sustainable_restaurants.html
BIOGRAPHY
I am a fifth year senior in the interior design program at Virginia Tech. After my freshman year in general studies I applied and was accepted into the college of architecture + design. Since being enrolled in interior design I have had the wonderful opportunity of studying abroad to Portugal and Spain. I am very passionate aboutdesign and love seeing how much design truly touches every aspectof society. Upon graduation in the spring I hope to be living and working in Washington, D.C area.
I’ve made the Dean’s List for the past 3 semesters as well as had many intern experiences over the past 3 years. Working for HGA, AECOM, and SFCS have taught me invaluable lessons in design. I look forward to entering the real world and experiencing all that life and design has to offer.
OBJECTIVE To secure a challenging full time interior design position with a design focused, collaborative firm.
EDUCATION Virginia Tech, School of Architecture + Design B.S. Interior Design (CIDA accredited) Industrial Design Minor Expected Graduation May 2013 In Major GPA 3.5 PROFESSIONAL January 2013 EXPERIENCE Intern, AECOM, Clarendon, VA - Assisted in preparation of NCPC submittal using Powerpoint and InDesign - Assisted in concept development for corporate upfit - Developed presentation renderings in Photoshop - Attended client meeting - Updated redlines for plans/elevations in AutoCAD
May 2012 - August 2012 Intern, WBA, an HGA Company, Alexandria, VA - Worked in photoshop to produce renderings - Put illustration boards together for presentations - Updated redlines for plans/elevations in AutoCAD - Ordered materials and sat in on Rep visits - Surveyed project spaces with an architect - Learned about sustainable products and their role in the design world June 2011 - January 2012
Intern, SFCS Inc, Roanoke, VA - Worked in materials library - Traveled to project site locations - Met with clients & reps - Put together illustration boards - Worked in Autocad
LEADERSHIP & - American Society of Interior Designers (ASID) SERVICE - Speaker Committee Chair with Interior Designers for Education and Sustainability (IDEAS) - Website Committee for IDEAS - St. Jude Philanthropy Committee - Fundraising Chair for “Up Til Dawn” - 365 Chair for Community Service - Relay for Life and the Big Event
HONORS & Deans List Fall 2012, Spring 2012, and Fall 2011 AWARDS Work featured on VT Webpage ACTIVITIES Cross Country Team Photography Traveling (Studied Abroad in Spain and Portugal)
TECHNICAL Google Sketchup, Adobe Photoshop, Adobe Indesign, SKILLS Adobe Bridge, AutoCAD, Adobe Illustrator, Podium, Revit
cell. 540.797.7456 email. [email protected] R A C H E L B R E N N A N
RESUME
2012 - 2013 NEWH Sustainable Hospitality Design Competition
Sustainable Guest Experience - Restaurant Nightclub
Rachel BrennanVirginia Tech Interior DesignCollege of Architecture + Design
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