fishmongers thesis

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”

1

2

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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


Undulating Reclaimed BambooCeiling


N.I.C (Kitchen and Back of House)


Original Concrete

BAR FINISHES

Recycled Sea Glass

Emeco “Ghost” BarStool

Corian Counter Top in Glacier White

BAR


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








Original Concrete

NIGHTCLUB &ENTERTAINMENT FINISHES

Reclaimed Wood Bar Top Table

Reclaimed Wood Table

Recycled and Recylable Plastic Chair

NIGHTCLUB &ENTERTAINMENT


Enjoying the jazz band and taking in the surrounding scenery Matthew and Jessica decide to see the view from the Patio.

RCP & LIGHTING




Stage Lighting



Stage Lighitng



Original Concrete

PATIO FINISHES


Reclaimed Wood Table with Casters


PATIO


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


Recycled Outdoor NauticalLight

Recycled Outdoor Nautical Light

Reclaimed Wood Ceiling



Original Concrete

RESTAURANT FINISHES

Wall Stixx Acoustics

Design Tex Crypton

Recycled and Reclaimed Booths

RESTAURANT


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



Reused Plastic Coral Light Reused Plastic Coral Light



* At night crushed sea glass lanterns are placed on dinner tables to create a soft glow and more intimate feel.


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



RAW BAR


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


Recycled Outdoor NauticalLight

Recycled Outdoor Nautical Light

Reclaimed Wood Ceiling


* 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

Come Back and See Us!

fishmongers thesis

Documents

restaurant guests

restaurant menu

sustainable restaurant

sustainable atmosphere

fish markets

sustainable thinking

sustainable life

design intentfishmonger