ARCHITECTURAL DESIGN

RESEARCH









Introduction









ARCHITECTURAL DESIGN
RESEARCH

History of
Savory Restaurant

The years following the end of World War II proved significant not just for the Philippines but for the
Ting brothers as they moved to start a fresh life and establish their livelihood. By 1950, the brothers
had put up a panciteria in the busy district of Quiapo serving mainly lomi. Over time as their little
panciteria grew in popularity and as the brothers began to discover other dishes they could serve
their customers, they were able to create a special recipe for fried chicken and gravy that became so
popular that soon not just members of the local Chinese community came to partake of the special
tasty, juicy and tender chicken treat but also a number of Filipinos who would come to the restaurant
with their families to savor this savory fried chicken dish.
And thus the popular Savory Chicken House was born and its first branch opened in Escolta. The
menu soon expanded to include other Filipino and Chinese dishes. Now, after over 50 years of
existence, the third generation of the Ting Family who launched Savory are re-launching the brand
via the Classic Savory Chicken Mall outlets so that more of the younger generations can continue to
savor this unique fried chicken and its other specialties. The Classic Savory Chicken now has
branches at SM Mall of Asia, SM Supercenter Pasig, SM North, SM San Lazaro and Robinsons
Ermita. The Classic Savory Chicken is scheduled to open more branches this year to serve its
growing clientele.






ARCHITECTURAL DESIGN
RESEARCH

Design Philosophy
Architecture Dont Have Boundaries
We focus on architecture as functional art. As Solar Environmental Architects, we embrace a
wide scope of appropriate technologies to design buildings that respond to the individual clients
needs, the site, the climate and the regional character. We have the experience and the vision
to help create exactly what you are looking for, whether its a beautiful home or corporate
complex, located in a desert, the mountains, a coastal environment, or a cityscape.
Each individual project is carefully evaluated to integrate sustainability, low maintenance, high
value and an aesthetic response. Beauty and function are the basics we use to create
architecture that is responsible to the human needs and the principles of nature. We involve our
clients as part of the design team along with engineers, contractors, technology, construction,
and materials experts. Our goal is to evolve the best synergistic design to fit your building site
and the needs of your project. Here are a few of the touchstones we use in the design of each
project.
Not all of these Challenges are necessarily critical to an individual project. However, we have
found that when at least considered and discussed during the design process, the end result is
more satisfactory to everyone involved. If we, as humans, design our built environment in
harmony with the natural environment and the rules of nature, we have a better chance of
survival, happiness and contentment with our lives.




ARCHITECTURAL DESIGN
RESEARCH
Design Concept
The design of the restaurant will be based on a modern subtle references to the nautical theme.
The overall form of the restaurant, shapes in doorknobs and accessories as well as wood inlays
will refer to the curvilinear nature of the environment and also the shapes reminiscent of a
building. A color scheme comprising of the variety of bright colors characteristic of flowers, such
as red, orange, yellow and green will be representative of infinite roses after which the
restaurant has been named. The bar and a corner wall will be a niche carved out of glass chips
in bright colors and will be lit from the back, acting as a three-dimensional representation of the
concept of a different flowers. Stained-glass elements will be used to enhance the color
scheme. The form of the building as a whole and the spaces would basically be a juxtaposition
of curvilinear and rectilinear forms serving as a reference to the curvilinear free form of waves,
building and flowers. The rectilinear forms will be a reference to the disciplined and regimental
nature of the owners naval career.

Color scheme
The color scheme will be based on the idea of creating a retreat for the visitors. The idea is to
create an atmosphere representative of an evening at the park. The dining area will be a
wooden floor (earth colors like grass), the ceiling will be dark blue (evening sky), the walls are
proposed to be shades of orange and red (setting sun) and all light fixtures hanging from the
ceiling are proposed to be satin nickel finish with white opal or transparent glass with fluorescent
lighting (representative of stars in a dark night sky). Furniture will be neutral wooden colors with
bright upholstery and table covers. As stated before, stained glass and fiberglass chips will
provide further color accents. The colors chosen for the walls are also conducive with studies on
interior colors and their effect on odor of food.

Element of design
The sight and sound of water and other natural materials is being considered as holding a
great appeal to the senses. In order to incorporate water as one of the elements of design, it
has been proposed that one of the background walls will have a sheet of water rippling down
constantly into a channel that meanders through the entire restaurant. This channel of water is
proposed to be the element that ties the entire restaurant.

ARCHITECTURAL DESIGN
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Wine display
A fine-dining restaurant is recognized by its wine and liquor collection. This is thus proposed to
be a major feature of the design and the locus of the restaurant. The large wine glass with
display will serve to tie the two floors together.

Outdoor seating
The site overlooks a small natural lake on the adjacent plot and the proposed outdoor seating
will overlook the lake and will also have a visual barrier from the main road.

Artwork
References to the owners background and philosophy will be evident in the selection of
artwork but it is proposed to avoid any direct references to marine life in order to avoid any
reactions like, this thing I am eating was once alive and kicking. All artwork will refrain from
stereotypical references to Modern nature life, or the ship in the storm themes but will
contribute to a feeling of coolness.












ARCHITECTURAL DESIGN
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Space Requirements and Its Definition
The standard, customary booth opening size (the amount of space required for each complete
booth arrangement of seats and table top) is usually 72.

However, restaurant booth space requirements are largely determined by the width of the table
top. For example, if your restaurants menu and food service style ( like pizza, Asian or Mexican
food) require more than a standard 30 wide table top you may need to plan for more booth
opening space. Conversely, if yours is a fast food establishment, coffee shop or an employee
breakroom a narrower table top width (like 24) will result in a space savings of 6 per booth
opening compared to using a 30 wide top.








ARCHITECTURAL DESIGN
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Costs: Its tempting to cut corners when designing the layout of a restaurant. But doing so can
lead to long-term problems and unnecessary renovations. As with any investment, its important
to consider a ten- or twenty-year business plan when deciding where and how to spend money
during the design process.
Costs should be funneled toward elements where revenue is generated. For most restaurants,
this includes the entrance, lobby, bar, and dining room. An upscale restaurant has to have
upscale furnishings and design elements. A casual restaurant cant overlook the need for a new,
clean atmosphere. The bottom line is that guests have great food and a clean, comfortable
environment in which to enjoy it. A restaurant operator has to be willing to spend what it takes to
achieve this.

Space: The amount of space in the building is usually a product of the property and the type of
lease/mortgage. How that space is allocated at least in the case of a new property is
another story. Ample space has to be given to the kitchen for food storage and equipment. An
area for staff and a managers office are necessary. Otherwise, revenue-generating areas must
be maximized. This includes the dining area, bar, and hostess stand, all of which should be
large enough to accomplish the goals of the business.

Entrance: The entrance is the first and last impression your business makes. It has to be
inviting, and it has to capture the essence of your restaurant. It should be big enough for guests
to gather if theres a wait, but not so big that it takes space away from the dining room and bar.
A good entrance contributes to the natural flow of a restaurants layout. It sends guests on their
way to a revenue-generating destination. It provides a platform for the buzz of the building.
Something positive should be happening inside your building whether its great food, a
crowded bar, or a banquet event. This should be visible from the entrance, and convince guests
to enter.

Kitchen: The kitchen has to have adequate space for all of the necessary equipment, plus
ample room for employees to work. Necessary equipment can include ovens, stoves, broilers,
fryers, a dish machine, triple sinks, and plenty of shelf space. A prep area and industrial sinks
usually accompany dry storage space.
The kitchen should be just large enough to accomplish the goals of the restaurant. Employees
should be able to move comfortably and safely in a fast-paced, high-stress environment.

ARCHITECTURAL DESIGN
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Food storage area: There must be plenty of room for food storage. This includes a walk-in
refrigerator, a walk-in freezer and a dry storage area with plenty of shelf space. A new, roomy
walk-in refrigerator is a wise investment for a new restaurant, since refrigeration failures are
common and can lead to serious losses. Storage space should be in a corner or far wall of a
kitchen, and preferably near the managers office. This way, it will be more secure and less
prone to theft.

Office: The managers office should be as small as possible, while still allowing business to be
properly conducted. It should be in a secure location of the building, far from the dining room,
employee area, and buzz of the kitchen.

Employee Area: There must be space for employees to congregate, store personal
belongings and hang coats. There must also be room for important information to be
communicated, such as work schedules, managerial notices. The best opportunity to create this
space is usually in or next to the kitchen area.

Dining Room: When designing dining room layout, a few questions stand out. Tables or
booths? Open or tightly packed spaces? Dark or bright colors? Modern or classic fixtures? The
answer to these questions comes with the clientele your business covets. The important point is
that finding a middle ground with any of these questions usually makes a dining room attractive
to all customers.

A dining room should have a natural flow, from the lobby to the bar to the dining room to the
kitchen. Enclosed spaces and partitions generate opportunities for large parties and banquets.
In many cases, a healthy combination of booths, tables, large tables and private spaces give the
best chance to maximize revenue.

Bar: The bar has to fit into the concept of the restaurant. At the same time, it should stand
alone as a comfortable destination for any dining experience your restaurant offers. A great bar
space does both, while being visually inviting and highlighting the products the bar hopes to sell.

Restrooms: The restrooms are the most underrated aspect of the design and layout of the
building. Most guests who dine in a restaurant will visit the restroom during their stay. The

ARCHITECTURAL DESIGN
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restroom has to have fixtures that contribute to the sense of cleanliness. It should be large
enough to accommodate multiple guests without taking room away from the dining room.

Support Areas: Restaurant areas include receiving and storage areas,( dry, refrigerated,
frozen), plus employee restrooms where appropriate, locker rooms, employee lounge/cafeteria
and management offices.

Entry Area: The area are begins when customers step inside the restaurant its forms varies
greatly depending in part, on whether the restaurant is freestanding or incorporated within a
larger building. Climatic conditions also affect the appearance of the entry way. In general, it
should be look inviting and should help move patrons in an orderly flow from exterior to dinning.

Beverage Area: The beverage area, typically serving alcoholic beverages in full-service
restaurants, consists of a front bar and back bar, bar beating and sometimes, cocktail seating.
Music and video systems are often featured.


ARCHITECTURAL DESIGN
RESEARCH

EULOGIO AMANG RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY



ARCHITECTURAL DESIGN RESEARCH


A Design Presented to the Faculty of
College of Architecture and Fine Arts




Submitted by:


Christine joy Z. Montesa
BS Architecture
lll - B










Submitted to:
ARCH. CHERRY GAURINO
June 27, 2014