March Sun Exposure Models

9:30AM















11:30AM














1:30PM














5:30PM

December Sun Exposure Models

9:30AM

















11:30AM

















1:30PM


















5:30PM

Lower Level Plan

Click the plan to see it larger.

This is a "work in progress" plan of the lower level. I have created multiple dining areas and plan to create different atmospheres in each so that the dining experience can be unique every visit. I am currently working on planning the kitchen layout. The front stairs will be the main stairs used by guests and I am working on placing an elevator for public use. The 3 centrally located tables will be semi-private host's tables where a chef will prepare a meal in front of the diners.

Block Plans

These are some very simpe block plans for the restaurant. I have made the kitchen area about 1/3 of the dining area. The downstairs bar is near the entrance so that people will feel free to go to the bar before being seated. Upstairs I want to keep a pretty open plan so that the space will be flexible enough to accomodate private parties, and receptions, concerts, and normal dining. On the balcony I would like to have some lounge seating as well as dining tables.

Focus Intent

My main focus in this project will be designing and implementing a bold branding image for the restaurant. I believe that this will be vital in creating a successful restaurant in this location. The first place that the branding image will have to be apparent is in the signage on the exterior of the restaurant. This needs to be something that reflects the atmosphere of the interior of the restaurant and conveys a bit of what kind of experience can be expected. Being in a college town, the buzz of a new restaurant can be spread very quickly, so the first few weeks upon being opening, along with the advertising done before opening day will be crucial. The best way to ensure a good crowd in the first few days of business will be to have a great energy in the restaurant, which includes staff morale, good food, and great atmosphere. It is my goal to design a restaurant branding scheme that will transfer flawlessly through my interior and exterior choices as well as through merchandising, advertising, and signage on and off site.

The Committee

My current committee consists of Culinary students Nick Gaido and Daniel O'Brian. Nick is currently attending graduate school at The Culinary Institute of America in New York. He also has background in the restaurant business. His family has owned and operated Gaido's, a seafood restaurant in Galveston, TX since 1911. Daniel is a student at University of Houston and also has experience working in restaurant kitchens. I will consult Nick and Daniel in creating a menu and in laying out the kitchen for my project. I am in the process of contacting another mentor who has interior design experience in the hospitality field.

The Client

My client is a business man who grew up in Baton Rouge, but has spent his adult life living in Las Angeles and globe-trotting. He has retired now and wants to open a trendy restaurant and bar in his hometown. He wants to be hands on in the project, but has no experience in the restaurant business. He has asked me to design his restaurant from space planning, to picking finishes and furniture, to creating a branding image and logo. He knows that he wants to have some familiar Louisiana Based dishes on the menu, but definately wants his menu to have a more sophisticated twist that the average Baton Rouge menu. He has asked me to collaborate with his chosen chef to come up with a design and menu that work well together.