This document is a project report submitted by Milli Jain, a second year commercial design student at Dezyne E'cole College, for their restaurant design project. The report includes an introduction to commercial design and restaurant design, considerations for restaurant design like space requirements and site considerations. It also includes market research conducted on existing cafes, brainstorming papers, architectural plans for the renovation of an existing space into a cafe, and design boards showing the concept, mood, materials and rendering of the planned cafe space. The report is reviewed and graded by the principal of the college.

2. Dezyne E’cole College
106/10, Civil Lines, Ajmer
Tel-01452624679
www.dezyneecole.com
2017- 2018
Project Report On:
Restaurant Design
At
Dezyne E’cole College, Ajmer
Submitted To
Dezyne E’cole College
Towards The Partial Fulfillment Of
2nd Year Commercial Design
Diploma
NSQF Level 6 (NSDC)
By:
Milli Jain
Restaurant Design

3. As A Commercial Interior Design Student This Project On Restaurant Spaces Showcases My
Expertise Learnt During My Study Of Commercial Spaces, Confirming To NSQF Level 6 Of
NSDC, At Dezyne E'cole College.
A Good Interior Design Can Do As Much For A Cafe, Restaurant Or Bar As Good Food And
Drinks Can.
In This Project I Have Enlisted How The Design And Planning Of A Coffee Shop Should Be
Done. For This I Have Studied Many Aspects Like Buying Behaviour Of A Customer, Using
Waiting Time Effectively, To Make It More Valuable For People And Designing The Sitting
Area In Such A Way To Make The Space Be More Effective.
For Designing Effective Space More Focussing Has Been On The Customer Behaviour.
Principles And Elements Of Design Are Being Followed Effectively In My Design Of Café
Lounge.
All Discussion Has Been Done In My Portfolio Pages Showcased Here. I Request You To
Please Go Through The Pages Of My Portfolio.
Restaurant Design

4. I, Milli Jain, Student Of Dezyne E'cole College, Am Extremely Grateful ToEach And Every
Individual Who Has Contributed In Successful Completion Of My Project.
I Would Like To Express My Special Thanks Of Gratitude Towards Dezyne E’cole College
And Its Mentors For Their Guidance And Constant Supervision As Well As For Providing Me
The Necessary Information And Support Regarding The Completion Of Project.
I Also Want To Thank My Parents And My Friends Who Helped Me A Lot In Finalizing This
Project Within A Limited Time Frame.
Thank You.
Due Regards
Milli Jain
Restaurant Design

5. This Project Report Of Ms. Milli Jain, A Student Of Second Year, Commercial Design
Diploma, NSQF Level 6 Of NSDC, Has Been Checked And Is Graded As .
Thank You.
Principal
(Seal & Sign)
Restaurant Design

6. ABOUT ME
CONTACT
www.dezyneecole.com
dezyneecole@gmail.com
9829024839
0145-2629679
www.linkedin.com/in/milli-
jain-b809a8105
INTERESTS
▪ Idea Generation
▪ Good Knowledge Of
Colours
▪ Drafting (Metric
Projections)
▪ Stylising
▪ Model Making
LEARNING OUTCOMES
▪ Project Handling.
▪ Residential Space
Planning.
▪ Designing And Planning
Commercial Spaces.
▪ Lighting Design.
▪ Furniture Design.
▪ 3D Rendering.
▪ Explained About Primary
Elements Of Design And
Universal Design In Identity
Exhibition (2016).
▪ Showcased My Residential
Project In Identity Exhibition
(2017).
▪ Prototype
Development.
▪ Handled A Residential
Project.
▪ Handled Live Site Project In
Restaurant Design.
▪ Worked On Retail Space
Planning And Visual
Merchandising.
ACTIVITIES
DIGITAL SKILLS
EDUCATION
B. Com.
Bachelor Of
Commerce, Govt.
College, Ajmer
(2014-2017)
2014
1 Year Residential
Design Diploma,
NSQF Level 5 Of
NSDC, Dezyne
Ecole College
(2016-2017)
Diploma
2016
1 Year Commercial
Design Diploma,
NSQF Level 6 Of
NSDC, Dezyne
Ecole College
(2017-2018)
Diploma
2017
Bachelor Of
Science In Interior
Design, Dezyne
Ecole College
(2016-2019)
B. Sc.
2016
School
1999
Did My Schooling
From St. Stephens
Sr. Sec. School
Ajmer (1999-2014)
Design is all about observation and idea
generation. It can be simple as well as
complex, it should be personal.
Everywhere I turn I see colours, textures
and patterns. I always had attraction
towards beautiful architecture of the
world, designed spaces of commercial
and residential areas where a variety of
textures, colours and styles were used. I
honed my skills later in this field and made
my career. Today I want to excel in this
field and develop not only beautiful but
functional spaces to help make dreams of
people into reality.

7. C O L L E G E F R A M E

8. Introduction To
Commercial Design
1
2Introduction To
Restaurant Design
• Types Of
Restaurant.
• Considerations You
Need To
Remember.
• Space
Requirements
3Case Study
6
• Market
Survey Report
Market Survey
5Look Book
• Look Book
On Coffee
Shop
7Brainstorming
Papers
8Architectural
Layouts
• Existing Plan
• Renovated Plan
• Flooring Layout
• Detail Layout
• D/W Layout
• Furniture Layout
11Conclusion
12Bibliography
CONTENT
RESTAURANT DESIGN PORTFOLIO 2018
9Design
Development
• Concept Board
• Mood Board
• Material Board
• Flooring Board
• Rendered Plan
10Elevations
• Elevations Of
Wall
• Detail Drawings
4Site
consideration

9. Commercial Design
Commercial Interior Design Involves The Development Of Interior Spaces Used
For Business Purposes. Commercial Buildings Have The Primary Purpose Of
Making Money, So Commercial Interior Design Is Focused On The Usability Of
A Structure.
It Has Often Been Said That The Key To A Successful Business Is Location. We
Get It; Location Is Important. But Even With The Greatest Location In The
World, A Business Can Easily Fail If Its Interior Is Not Just As Well Thought Out.
A Commercial Building Is One Used For
Some Sort Of Business Purpose, Such As
A Store, Office, Warehouse, Or A
Restaurant. Just As There Are Many
Types Of Buildings, There Are Different
Types Of Interior Design. Houses Utilize
One Kind Of Design, While Commercial
Structures Have Very Different Needs.
We Want These Needs To Be Successful,
But A Successful Structure Does Require
A Bit More Than Just Location.

10. Restaurants?
A Restaurant Or An Eatery, Is A Business Which Prepares And Serves
Food And Drinks To Customers In Exchange For Money. Meals Are
Generally Served And Eaten On The Premises, But Many
Restaurants Also Offer Take-out And Food Delivery Services, And
Some Offer Only Take-out And Delivery. Restaurants Vary Greatly
In Appearance And Offerings, Including A Wide Variety
Of Cuisines And Service Models Ranging From Inexpensive Fast
Food Restaurants And Cafeterias To Mid-priced Family Restaurants,
To High-priced Luxury Establishments.
Some Restaurants Serve All The Major Meals, Such
As Breakfast, Lunch, And Dinner (E.G., Major Fast Food Chains,
Diners, Hotel Restaurants, And Airport Restaurants). Other
Restaurants May Only Serve A Single Meal (E.G., A Pancake
House May Only Serve Breakfast) Or They May Serve Two Meals
(E.G., Lunch And Dinner) Or Even A Kids' Meal.
“Good food, good company, great listening music and a
wonderful atmosphere. You can't ask for anything better.”
― Anthony T. Hincks

11. The Concept Of Prepared
Meals To Be Eaten
Elsewhere Dates Back To
Antiquity. A Concept
Found In Many Cultures,
Take-out Food Is Now
Common Worldwide, With
A Number Of Different
Cuisines And Dishes On
Offer.
Fast Food And Take-out:
Those Restaurants Which
Are Attached To Bars And
Cafes Are Called Kök,
Literally Means Kitchen And
Sometimes A Bar-
Restaurant Combination Is
Called A “Krog”. In English,
A Tavern.
Kök
When A Restaurant Offers
Separately Priced Items, You
Can Describe Its Menu As A
La Carte. In This, "Food That
Can Be Ordered As Separate
Items, Rather Than Part Of A
Set Meal.”
A La Carte:
Restaurants
Brasseries:
A Term Which Indicates
Hours Of Service. They Serve
Food Round The Clock. A
Brasserie Can Be Expected
To Have Professional
Service, Printed Menus,
And, Traditionally, White
Linen.

12. Counter service is A type of
hospitality strategy that is
used in bars, pubs, and some
restaurants. Sometimes
referred to as bar service, this
approach to serving
customers involves providing
food and drink at A counter
or bar, rather than at A table.
This can be of two ways,
either sit on the counter and
eat or else take the food
served at counter to dining.
Food Counter:
Buffet is A system of serving
meals in which food is placed
in A public area where the
diners generally serve
themselves. The essential
feature of the various buffet
formats is that the diners can
directly view the food and
immediately select which
dishes they wish to consume,
and usually also can decide
how much food they take.
Buffets are effective for serving
large numbers of people at
once.
Buffet:
Restaurants

13. There Are Hundreds Of Elements Involved In Restaurant Design
Considerations. Today’s Successful Restaurant Concepts Are
About More Than Just: “Good Food, Good Service, Good
Atmosphere…” That’s A Bad Motto.
This Overview Is By No Means Comprehensive, But It Does
Provide You With A Sense For How Complex These Projects Can
Be And Why It’s Common To See Experienced Design
Consultants Intimately Involved In Bringing To Life Today’s
Successful Restaurant Concepts.
▪ Cleanliness
▪ Aroma Design
▪ Lighting Design
▪ Comfortable furniture
▪ View To The Outside
▪ Entrance (Door Knobs Can Speak)
Considerations

14. Considerations
Cleanliness
It is the most important factor
in the design of the ideal
restaurant. Materials that are
easy to clean or camouflage
soiling well are most
appropriate in a high traffic
coffee shop.
Aroma Design
Aroma is the second
highest rated physical
factor in the ideal
restaurant. Without smell,
we would not have taste so
clearly. Don’t leave this to
chance.
Comfortable Furniture
The fourth highest rated factor
in the design of the ideal
restaurant is furniture. When
designing the coffee shop,
owners and designers are
advised to find the optimum
level of comfort to keep
patrons coming in, but allow
adequate table turnover at
the same time.
Lighting Design
Adequate lighting is the third
most desirable factor in an
ideal restaurant. For reasons
not easily explained, lighting
captivates moods and
wallets. Low lighting can
make us relaxed.

15. Considerations
View To The Outside
The fifth design characteristic
is access to view. The designer
must provide views to the
outside from some parts of the
space which offers access to
nature, natural light and
activity outside the restaurant.
Acoustical Design
A restaurant engages all of the
senses. Certainly sight, smell,
taste and touch, but what
about sound?
Restaurant design must be
such within which the dined
patrons must not be disturbed
from the outside noise. For this
ambient noise can make an
impact.

16. Considerations
Brand Personality
Brands, just like people, have
personalities. The personality
of your brand should be
defined. This programming
should happen before the first
sketch of the restaurant
design is even considered.
There should be integrity—
saying what you’re going to
do and then doing it when
you say you will.
Welcoming Entrance
Entrance speak on behalf of
your restaurant before the
hostess or greeter staff. The
texture, the light, the materials,
the style, the obviousness or
understated nature of the
entrance all communicate
the brand.

17. Adequacy Of The Space Will Influence Building And Operating
Costs And Efficiency. Decisions Pertaining To Space Allowance
May Be Strongly Affected By The Limitations Of Investment Funds
And Available Space.
Space Allowance In Relation To Investment Should Be Balanced
In Terms Of :
▪ Proposed Permanence Of The Facility.
▪ Essentials For Operating Efficiency.
▪ Desirable Standards In Terms Of Appearance, Sanitation &
Good Quality Of Production And Service.
▪ Immediate & Future Costs, Depreciation, Upkeep And
Maintenance.
Facts peculiar to the particular establishment should be
used as the basis for determining space needs. A proper
study is required to clarify immediate and future needs
in food production.
Considerations

18. The Students Are Supposed To Design A Café Lounge. The Space
Needs To Be Designed Keeping In Mind The Requirements Of
Mediocre And Elite Class People. The Space Provided Is Top Floor
Of Gurukripa Building, Ajmer.
Design Of The Café Must Be Based On A Concept
And Then Work Upon The Mood, Feel, Ambience And The Space
Arrangement Accordingly. The Restaurant Should Have An
Inviting Ambience With Comfortable Arrangement Of Furniture
And Adequate Lighting.
A Student Should Also Make An Intense Study Of
Various Cafes Within The City And Find Their Strengths And
Weaknesses. Further They Must Work Upon Using Those
Weaknesses As Their Opportunities And In Eliminating Various
Threats.
All These Details Need To Be Shown By The Student Through
▪ All Elevations And Placement Of Objects.
▪ Architectural Layouts
▪ Rendered Plan
▪ Various Designing Boards.

19. Considerations
Proper Site Design Begins With An Investigation And
Understanding Of The Sites History, Obtained Through Public
Record And Information Provided By Previous Tenants And
Owners. This Information Allows Us To Be As Prepared As Possible
And Address Issues Related To The Site Before Any Construction
Takes Place, Ensuring The Health And Safety Of The Workers And
Inhabitants.

20. My Site Is Located In Vaishali Nagar, Ajmer
Map of Ajmer
Anasagar
Lake
Subway
Anasagar
Chaupati
Garden
My Site
Location:
Guru Kripa
Building, 3rd
Floor, Ana
Sagar Road,
Ajmer
CLIMATOLOGY OF AJMER:
Ajmer is a beautiful and peaceful city
situated between Aravalli’s. Being a
city of Rajasthan, it has hot and arid
climate. Ajmer experiences medium to
heavy rainfall between July to
September. The average temperature
ranges between 25º-35º C.
LIFESTYLE OF PEOPLE OF AJMER:
Ajmer is a city in which mostly mediocre
and high mediocre class people live.
People of Ajmer mainly depends on
tourism for their livelihood. The city has
some of the best artisans, sculptors and
architects. The neighbouring town
kishangarh, house some of the finest
marble works and miniature paintings.
With so many beautiful works of art, Ajmer
is a paradise for art lovers.
ABOUT LOCATION OF SITE:
My site is located in one of the cities highly rated
areas. It has a shopping mall, café’s, hotels, many
brand stores like mochi, reebok, blackberry and
jockey and beautiful view of Anasagar lake.
Wealthier group of citizens live in this area of the
city. The area is low dense with people living in their
multi storey houses.
Map Of My Site
Satellite View Of Site And Localities

21. Orientation
Another Important Aspect Of The Site That’s Imperative To Consider Is The
Orientation Of The Sun At Different Points Of The Day. Knowing Where The Sun
Rises And Sets In Relation To The Site Allows Us To Design The Building To Take
Advantage Of As Much Natural Light As Possible. Using Window Design, Sky-
lights And Daylight Sensors, We Can Design Buildings That Utilize Far Less
Lighting Energy.
The Site Is In
Cardinal Direction
Facing North- East
N

22. Plan
Total Area- 7733.1389 Square Ft.
Uncovered Area- 5960.5324 Square Ft.
Covered Area- 1369.0729 Square Ft.
Area Covered By Lifts And Stairs-
403.5345 Square Ft.

23. Before starting with space planning first I made myself aware
as to what are coffee shops and what kind of elements and
how principles of design are used in the coffee shop
This study was mainly done to understand what kind of
colours , ambience and feel needs to be in any coffee shop.
I have prepared a report on the same. Link of the report is
given below
Link of Report

24. After this, I did an intensive market survey of café’s
operating in Ajmer and Jaipur. I clicked pictures of the
spaces and nearly eight cafes were undertaken by me
during my market survey.
These cafes were studied on the basis of six points which i
have discussed earlier in my project, which were:
1. Entrances
2. Aroma
3. Cleanliness
4. Sitting arrangement
5. Outside view
6. Adequate lighting
Link of Report

25. Brainstorming Papers

27. Initial Space Planning

28. Architectural Layouts

29. EXISTING PLAN
This Layout Shows The Existing Plan Of The
Site.
The Site Is Located At Third Floor Of RG
Building, Civil Lines, Ajmer, Rajasthan. It
Has a Beautiful Lake View In Front And Hill
View On The Side. It Is A North East Facing
Building
• Total Area- 7733.1389 Square Ft.
• Uncovered Area- 5960.5324 Square Ft.
• Covered Area- 1369.0729 Square Ft.
• Area Covered By Lifts And Stairs-
403.5345 Square Ft.
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Existing Plan
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC

30. RENOVATION
PLAN
In This Plan All The New Constructed Walls
And Areas Are Being Showcased. The
New Walls Were Constructed So As To
Provide Multiple Spaces Within The Given
Area. New Construction Is Shown Using
Yellow Colour.
New Construction Includes:
▪ Game Zone
▪ Kitchen
▪ Storage
▪ Staff Cafeteria
▪ Staff Washroom
▪ Waterbody
▪ Semi-covered Seating Area
▪ Entrance Lobby
▪ A Guests Washroom
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Renovation Plan
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC

31. DETAIL LAYOUT
The Layout Gives The Detail About The
Restaurant.
The Total Area covered by the restaurant
is 7733.1389 Square Ft. from which
Uncovered Area is 5960.5324 Square Ft.
and Covered Area 1369.0729 Square Ft.
And Area Covered By Lifts And Stairs is
403.5345 Square Ft.
The areas which I have provided are
• Games zone- to attract more and
more patrons.
• A selfie zone
• Semi-covered sitting area-
• Open seating
• Washrooms- for both, staff and guest
• Open café bar
Every space has different types of
seating which develops interest and a
desire to experience something new.
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Detailed Layout
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC
STAIRS
STAIRS
LIFT SHAFT
LIFT SHAFT

32. S.No Symbol Specifications
1 Flush door
2 Swing door
3 Pocket door
4 Fixed window
DOOR WINDOW
LAYOUT
This Layout Shows The Doors And Windows
D1
D2
D4
D7
D6
D5
D3
D8
D8
W1W1W1
W1
W1
W1
W2
W2
Specification Legends
S.No Code Type Size
1 D1 Pocket Door 6’ X 7’
2 D2 Pocket Door 4’ X 10’
3 D3 Swing Door 4’ X 7’
4 D4 Swing Door 3’ X 7’
5 D5 Flush Door 2’ X 7’
6 D6 Flush Door 3’ X 7’
7 D7 Swing Door 3’ X 7’
8 D8 Pocket Door 3’ X 7’
9 D9 Flush Door 2’ X 7’
10 W1 Fixed
Window
3’6” X 6’8”
11 W2 Fixed
Window
6’4” X 6’8”
D9
D9
D9
D9 D9
D9
D9
D9
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Doors and
windows layout
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC
Door Window Symbol Legends

33. FURNITURE
LAYOUT
Specification Legend
S.No Symbol Type Size
1 Arm Chair 24” X 24”
2
Banquet
Chair
24”X 24”
3
Banquet
Table
2’6” X 4’
4
Banquet
Sofa
18’ X 2’6”
5
Bench Set
(Table)
2’6” X 4’
6
Bench Set
(chair)
1’6” x 2’6”
7
Café
Counter
12’3” X
2’6”
8
Bar
Counter
16’ X 2’6”
9
Booth
Seating
(sofa)
3’6” X 2’
10
Booth
Seating
(table)
2’6” X 4’
11
Bar and
café
Counter
stool
1’6”X 1’6”
12
Cafeteria
counter
10’6” X 2’
13 Chair D- 2’
14 Table D- 3’
15 Sofa 7’ X 2’
This Layout Shows The Placement And
Types Of Furniture Used In The Restaurant.
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Furniture Layout
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC

34. FLOORING
LAYOUT
This Layout Shows The Different Types Of
Flooring Which Is Being Used In My Design,
Flooring Is Being Applied Keeping In Mind
The Concept Taken.
S.No Symbol Type Size
1
Ceramic
Tiles
2’ X 2’6”
2
Ceramic
Tiles 1’ X 1’
3
Laminated
Wooden
Planks
1288mm X
196mm X
8mm
4 Tiles 1’ X 1’
5
Pebbles 1739.84
Sq. Ft.
6
Sand 547.94 Sq.
Ft.
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Flooring Layout
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC

35. CIRCULATION
LAYOUT
Circulation Layout Depicts The
Connectivity Between All The Areas Of
The Restaurant.
In This Layout, The Circulation Is Shown
Using Red Arrows Denoting The
Connectivity And Proximity Of Different
Spaces. For E.G. Open Garden
Restaurant Connected With Kitchen, In
The Same Way Main Restaurant Is Also
Connected With Kitchen To Decrease The
Delay In Serving Which Will Also Help In
Increasing Table Turnover.
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Circulation
Layout
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC

36. Design Development
Restaurant Design

37. Design Development
For Design Development I Have Taken Covered Area Which Is South-east Facing And Is Of 1380.522 Sq. Ft. It Is
Designed Based On The Concept Taken. The Design Of My Restaurant Not Only Welcomes The Teenagers But Also
The Adults. The Outside Seating Is Quite Uncomfortable For The Adults So I Have Given Comfortable Seating For
Them In The Covered Area. It Is Situated At Such A Place Where It Is Fully Connected With The Main Entrance And
Kitchen.
Main Emphasizing Point Is The Café Bar Counter Which Is Designed In Structure Of A Ship.
Further Detailing About The Design And Concept Are Being Showcased In The Further Pages.
Detailed Layout
Covered Area
Billing
Counter
POS
Café Counter
BanquetSeating
Booth Seating

38. Conceptual Design Defines The Direction Of A Space, Irrespective Of Its Intended Use. It Helps To
Identify Design And Serves As Funnel Through Which Ideas Can Be Channelled In Order To Meet
Spatial Requirements. My Design Of Café Is Based On The Concept “Pirates”
The Mood Taken Is “Rustic Desire” That Involves Warm Colour Palette As Required By Concept
Taken.
Concept Board, Mood Board And Material Board Can Be Seen In Further Pages.
Have A Look.
Concept And Mood Taken
Design Development

40. Rustic Is All About:
Weathered Wood Distressed MaterialsWarm Colour Palette

41. Laminated Flooring
Company- Armstrong
Size- 1288 X 196 X 8mm
Plywood
Thickness- 25.5mm
Jute Rope
For Pendant Light
Coffee Beans
Iron Chain
For Pendant Light And
For Partition Wall
Leather Fabric
Wine Red
For Cushioning
Iron U Shaped Brackets
Size- 50mm X 62mm
Distressed Wood
Table Top
Light Structure
Custom Made
Wooden Log
Varnish

42. Laminated Wooden Planks
Key Specification:
▪ Size- 1288mmx196mmx8mm
▪ Class- 29/42
▪ Moisture Protection
▪ Wear Resistance- MD9
▪ Company- Armstrong
Step 1 Lay First Board From
The One Corner Of The Room
With Expansion Spacers At The
Both Ends.
Step 3 As You Work, You May Observe
A Gap Between The First And Second
Row. With The Help Of A Tapping Block
And Hammer, You Can Join Them Firmly.
Step 2 Now Lay The Another
Board, Fixing Its Short Tongue In
The Long Tongue Of The First.
Design Development
Flooring Layout

44. Brainstorming Of Ideas After Applying Concept.
Design Development

45. Space Planning After Applying Elements Taken From Concept
Design Development

46. Rendered Plan

47. Rendered Plan RENDERED PLAN
This Layout Shows The Rendered Plan Of
The Site.
In This Layout All The Material Application
As Per The Concept, Is Being Shown.
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Rendered Plan
Project Brief:
Restaurant Design
Project
Project Detail
Total Area-
7733.1389 Sq. Ft.
Designed And Created By:
Milli Jain
2nd Yr. Commercial Design Diploma,
NSQF Level 6 Of NSDC

48. Elevations
With Details

49. Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Elevations
Project Brief:
Restaurant Design
Project
Project Detail
Covered Area-
1380.522 Sq. Ft.
Designed And Created By:
Milli Jain, 2nd Yr.
Commercial Design Diploma,
NSQF Level 6 Of NSDCScale :1:1
Drawing Title:
Wall-1 Sectional
Elevation
Top Plan
A’ASectional Elevation AA’
This Layout Deals With The Sectional
Elevation Of One Of The Wall Of The
Covered Area Of The Restaurant. In This
Wall Composition I Have Taken Exposed
Brick Wall Which Consists Of Three 3’6” X
7’ Windows With Pirate’s Hat Shaped Wall
Scones Placed In Both The Side Of The
Window. For This Space I Have Used
Booth Seating So That The Patrons Can
Enjoy The View Outside The Window. The
Pendant Lights Are Hanging From The
Ceiling (3’ Above Table Height) Providing
The Required Illumination Onto The Dining
Table.
Wooden Coffered
ceiling using 6”X6”
beams.
Fixed glass
window.
Frame- wooden
Glass- plain
18mm glass
1’4” X 10” Wall
scones in shape of
pirate’s hat, as per
the concept.
Light hanging 4’5”
down from the
coffered ceiling.
The ropes hang on
the wooden log. It
is 3’ above the
dining table
providing required
illuminance.
4’ X 2’6” X 3”
Distressed wood
table top as per
the concept.
3’6” X 2’ wine
red leather
tufted sofa.
Iron chain
supporting the
light structure
Detailing of wall composition
Exposed brick wall
Brick size 190mm X
90mm
Custom made partitions. Made using
aluminum anchor and chain as
required by the concept.
Height of the partitions is taken in
symmetry with that of the door (10’)
and width is 4’.
Wooden beam 6”
X 6” of coffered
ceiling
Wooden
batten
6” X 6”
Aluminum
anchor 6”
long
Aluminum
chain 1’
long
Aluminum
anchor
with chain
1’6” long
Glass pocket
door 4’6” X 10’.
Timber
frame
Plywood
Fire retardant
foam Tufted
leather
Fire retardant
foam
Booth seating detail

50. Rendered Elevation
Made using photoshop

51. This Layout Deals With The Sectional
Elevation Of One Of The Wall Of The
Covered Area Of The Restaurant. In This
Wall Composition I Have Taken Exposed
Brick Wall Which Consists Of Three 3’6” X
7’ Windows. Here I have used banquet
seating to utilize full space. On this wall I
have made use of vein scotting which
can be seen in the interior of ships. Here I
have designed a graffiti on the wall. The
graffiti will depict the scene of pirates.
Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Elevations
Project Brief:
Restaurant Design
Project
Project Detail
Covered Area-
1380.522 Sq. Ft.
Designed And Created By:
Milli Jain, 2nd Yr.
Commercial Design Diploma,
NSQF Level 6 Of NSDCScale :1:1
Drawing Title:
Wall-2 Sectional
Elevation
Top Plan
B’
BSectional Elevation BB’
Plastered wall with pirates
graffiti on it. The same
graffiti will continue on
the adjacent wall. The
graffiti will depict the
scene of a pirate’s ship
sailing in the storm.
Vein scotting till 3’9”
height and runs all over
the wall covering
adjacent wall too.
Banquet seating is given on this wall.
There are Three sets consist of a table
and two chairs.
• Banquet Chair
24”X 24”
• Banquet Table
2’6” X 4’
• Banquet Sofa
18’ X 2’6”
Wooden beams of
coffered ceiling 6” X 6”.
Light hanging 4’5” down
from the coffered ceiling.
The ropes hang on the
wooden log. It is 3’ above
the dining table providing
required illuminance.

52. Rendered Elevation
Made using photoshop

53. Site Location
City Square Mall
Ajmer, Rajasthan
Stage Of Project:
Elevations
Project Brief:
Restaurant Design
Project
Project Detail
Covered Area-
1380.522 Sq. Ft.
Designed And Created By:
Milli Jain, 2nd Yr.
Commercial Design Diploma,
NSQF Level 6 Of NSDCScale :1:1
Drawing Title:
Wall-3 Sectional
Elevation
Top Plan
C
C’
Sectional Elevation CC’
This Layout Deals With The Sectional
Elevation Of One Of The Wall Of The
Covered Area Of The Restaurant. In This
Wall Composition I Have Taken Exposed
Brick Wall Which Consists Of Three 3’6” X
7’ Windows. Here I have used banquet
seating to utilize full space. On this wall I
have made use of vein scotting which
can be seen in the interior of ships. Here I
have designed a graffiti on the wall. The
graffiti will depict the scene of pirates.
On this part of the wall I have taken a world
map made from nylon thread. On this map
all the countries producing coffee will be
and pointed using nylon strings, which will
lead towards the picture of t.
This is the back wall of the
bakery unit. Here I have used
wooden crates (being one of
the element from the
concept pirates) in form of
racks of 12” X 12”. In the lower
racks there will be bakery
products on display whereas
plants and other artifacts will
be displayed in the upper
racks.
In center portion of the
composition I have used
black board on which list of
the bakery product on sale
will be mentioned.
This 8’7” tall coffee mug made
using plywood of 25.5 mm (1”)
thickness. On the wooden base
real coffee beans are used and
polished so that they remain
away from any sort of defects.
Custom made partitions. Made using
aluminum anchor and chain as
required by the concept.
Height of the partitions is taken in
symmetry with that of the door (10’)
and width is 4’.
Wooden
batten
6” X 6”
Aluminum
anchor 6”
long
Aluminum
chain 1’
long
Aluminum
anchor
with chain
1’6” long
Point of sale. A 5’ tall and
2’ wide wooden structure
with 3 racks each
measures 1’ X 1’8”,
displaying coffee mugs
and different varieties of
coffee for patrons to make
impulse buying.
Billing counter 10’ X 2’.
25.5mm Plywood
fixed on the wall
using Three Iron
U shaped
brackets of
50mm X 62mm
used at equal
distance to fix
the plywood
onto the
exposed brick
wall.
10mm thick layer of
coffee beans. Resin is
used for pasting.
Wooden beams of
coffered ceiling 6” X 6”.
Bakery unit 8’ X 2’. Bakery
unit is provided in the
covered area because the
smell of bakery products
will create a certain mood
and patrons will order
more.

54. Rendered Elevation
Made using photoshop

55. • Restaurant design- one of a kind
• Time savers standards
• Magazines:
1. better interiors
2. inside outside
• Wikipedia
• Pinterest

56. Thank You
Milli Jain,
2nd Year Commercial Design Diploma,
NSQF Level-6 (NSDC)
Dezyne E’cole College,
www.dezyneecole.com