Bridgette McGlynn- Student Portfolio

1. B r i d g e tt e M c G l y n n

2. S u p e r S o n i c s
For my final project I chose to desgin Club 206, the premium
suites and restaurant club in the new Sonics arena. Located
in Seattle, Washington, in the midst of downtown’s stadium
district, the arena not only embraces its surrounding city
scape but the thriving environment of Washington. The idea
is to connect the patron with the outside world while enjoy-
ing premium viewing of the Sonics. The juxtaposition ofnat-
ural and man-made materials enhance this connection.
Club 206
Sonics Arena
Club 206
Cheer Local, Enjoy Local
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3. Brand Definition
Club 206
Sonics ArenaSo rena
Club 206
nics A
A r e n a C l u b
Club 206
Sonics Arena
Locator Plan
Embracing the surrounding environment, Club 206 not
only allows for amazing event viewing, but serves only
quality and local products. Multiple full service bars
serve premium drinks with not only locally brewed
beers and liquors but also other top shelf choices. The
dining and catering menu feature local selections from
near by areas and ocean. Quality and luxury are merged
to form an amazing viewing and dining experience in
the Sonics Arena

4. The club space consists of two levels of bars, buffets, tables,
lounge seating and suites. The first level has not only the
suites but the main bar, buffet space and seating.
Level One Plan
A r e n a C l u b

5. Club 206Sonics Arena
Club 206
Club 206
Sonics Arena
Open To Above Open To Above
Ceiling Plan

6. The second level of the club space consists
mainly of lounge seating with one bar. It also
features a balcony looking over the first level
and a focal point staircase.
Level Two Plan
Ceiling Plan
A r e n a C l u b

7. Club 206
Menu
Catch of the Day Fish n Chips
Goat Cheese Toasted Ravioli
Rogue Ale Cheese & Pretzels
Crab Cakes with Spicy Remoulade
Small Plates
Washington Lamb Sirloin & Arugala Salad
Oregon Bay Shrimp Salad
Marinated Kale & Apple Salad
Classic Chicken Ceasar Salad
Greenery
Corned Beef Reuben Sliders & Hand Cut Fries
Baked Oysters with Lemon Butter Drizzle
Penn Cove Mussles wiith Garlic Grilled Bread
Wild Mushroom & Spinich Pesto With Penne
Grassfed Ribeye Steak & Grilled Asparagus
House Plates
Soup of the Day House Chop SaladLemon Oat Risotto
Sides
Club 206
Sonics Arena
Club 206
Sonics Arena
Club 206
Sonics Arena

8. For my senior studio I was fortunate enough to work on a real project. This gave me the
opportunity to work with a client throughout the design process. Watkins Health Center
is the student health facility on the University of Kansas campus. This project was to
rethink the way the lobby area functioned. Being added to the wifi grid, the lobby needed
to be as up to date at the technology within it. With a budget of $75,000, I focused mainly
on updating the furniture and finish selections. New signage ideas were also submitted.
W a t k i n s S t u d e n t
H e a l t h C e n t e r

9. Existing Conditions
4963 SF
Area
1

10. -
-
H e a l t h C e n t e r
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Coffee Bar
The final floor plan approved by the client included a
new information desk and coffee bar suggestion,
alongside the improved furniture layouts. Computer
stations were also added for student use. A Docu-
ment set containing the final floor plan, interior ren-
derings, furniture specifications and elevation & sec-
tion drawings for the information desk were given to
the client. These were then taken to the university’s
design and construction management to complete
the lobby renovation.

11. “I sincerely appreciate
the work Bridgette has
done on this project.
Her grasp of what I
wanted is evident in
her design and her
talent comes through
loud and clear. I did
want a student’s per-
spective, and she was
able to give us a great
way for our Student
Health Advisory Board
and some of the Stu-
dent Senate leadership
to see the direction
we’re headed. I have
been working with
Design and Construc-
tion Management on
this project, too, and I
must tell you I am more
impressed with
Bridgette’s work than
with that of the design
company.”
Client Feedback

12. 1/8" = 1'-0"
1
Level 1
M a r k e t i n g F i r m
O ffi c e P l a n n i n g
The Marketing Firm project was an exploration of space planning. We began by
researching and discussing different office design strategies. Once given the project
prompt describing the goals of the office design, in a small group, we chose one strate-
gy to implement. With a planning concept utilizing shared work stations and group
break out areas, a plan was developed. The floor plan was to maximize collaboration,
enhance multiple employee needs and provide sufficient space and storage for the
company. We also worked to reduce office hierarchy.

13. 1
1
O
Work station standards were
created from a list of criteria
and required equipment for
each job positions. We chose
to use shared work stations
since employees are not
always in the office. This
would reduce the number of
work stations needed. We
included sufficient storage
for employees personal
items. We chose to use 120
degree desk configuration to
enhance collaboration.
PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT

14. " = 1'-0"
n 1
O ffi c e P l a n n i n g
Zoning plans were the first plans made to differentiate between different ways of circula-
tion. These plans did not use the work station standards, just general furniture arrange-
ments. I used a geometric shapes, while my partner used angular ones. Both plans had the
same general locations for the departments and corridors. My plan tried to locate private
areas near the outer circulation while still Allowing the open office space to receive ample
natural light.

15. Initial Zoning Plan

16. O ffi c e P l a n n i n g

17. Revised Zoning Plan

18. Based on the work station standards we created, research was done to find a manu-
factured work station system that had all the characteristics and furniture required. I
choose to use Steelecase’s Answer system. The partitions came in variable heights
that could be stacked to the correct height we required. It also had all the accessories
and equipment we needed. A bonus to using Steelcase was their MediaScape prod-
ucts for collaboration.
B1 (Comparable to B2. Mid-management, Supervisory, Non Supervisory,
and Professional Levels and B3. Mid Management and Supervisory
1 primary work surface 30 X 60
with pedestal
1 secondary work surface
1management chair
60 Sq Ft
B1a -- (Comp. to B2a) 1 vertical file located in the storage
area and a shelving unit
B1b -- (Comp. to B2b) with additional work table located
in the break out group area
B1c -- (Comp. to B2c) with vertical file and shelving located in the
storage area
B1e -- (Comp. to B2e) with 1-3 vertical files located in the storage
area
B1d -- (Comp. to B2d) with 1-2 lateral files located in the storage
area
B1f -- (Comp. to B2f) with shelving located in the storage area
and employee locker
B1g -- (Comp. to B2g) with guest chair and shelving located in the
storage area
B1h-- (Comp. to B3a) a basic unit
B1i -- (Comp. to B3b) with work table located in the break out
work area
C2. Low-Professional or Management Levels C3. Non Management Levels
C2a -- a basic unit with an additional
pedestal B/B/F
C2b -- with work table 30 X 60
C2c -- with storage 20 X 60
C2d -- 1 Lateral file
C2f -- 1 storage tower with Shelving
C2h -- 1 storage BBF/D/D/BBF
and 2 lateral files
C2g -- 1 guest chair from the storage area
C3a -- a basic unit
C3b -- with work table
1 primary work surface 30 X 60 with
pedestal B/B/F
1 secondary work surface
1 task chair
1 primary work surface 30 X 60
pedestal B/B/F, 4 lateral files
1 secondary work surface
1 task chair
60 Sq Ft
60 Sq Ft
Bookcase Lateral Files
Storage Tower with
Lockers and Vertical Files
Storage Tower
without Doors
FILES AND STORAGE LOCATED IN STORAGE AREAS
C2e -- 1 Vertical File
Steelecase Standards
O ffi c e P l a n n i n g

19. Steelecase Plan

20. C a f e V i t a l i t y
R e s t a u r a n t D e s i g n
Cafe Vitality was a junior level project further examining concept in restaurant design.
The project was to be located in California and embrace the local culture. In an up and
coming area, the restaurant was adjacent to a new health club. The restaurant was to
have seating for 40 guests available both in the dining area and bar. Banquette seating
was to be included, alongside a private dining room with A/V capability. Outdoor dining
was also available. The health club was slightly higher than the restaurant so ADA
accessibility is required.
PRODUCEDBYANAUTODESKEDUCATIONALPRODUCT

21. MAIN
DINING
PRIVATE
DINING
OFFICE
STORRAGE
KITCHENMEN'S
RESTROOM
WOMEN'S
RESTROOM
BAR
AREA
OUTSIDE
DINING
CURB
PICK-UP
COUNTER
EMPLOYEE
LOCKERS
BUSSING
STATION
LCD
MONITOR
A/V
STORRAGE
BUSSING
STATION
BUSSING
STATION
LCD
MONITOR
COAT
CLOSET
WINE
DISPLAY
PRODUCEDBYANAUTODESKEDUCATIONALPRODUCT
PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT
[TO GIVE STRENGTH AND ENERGY TO]
CAFE VITALITY IS A RESTAU-
RANT DESIGNED FOR YOUNG
PROFESSIONALS TO REJUVE-
NATE AFTER A WORKOUT
OR A LONG DAY AT WORK.
WITH A STRONG CONCEPT
PRESENT, THE DESIGN
SPACE IS NOT OVERWHELM-
ING CREATING A SOOTHING
AND RELAXING ENVIRON-
MENT.VITALITY IS PRESENT
IN ALL LIVING THINGS,
THEREFORE THE SPACE IS
DESIGNED WITH NATURES
BEAUTY IN MIND; DRAWING
INSPIRATION FROM NATURE
FOR FINISH CHOICES AND
KEEPING SUSTAINABILITY IN
MIND.WITH A SIMPLE
COLOR PALATE,VISITORS OF
THE RESTAURANT WILL NOT
BE DISTRACTED BY THE
ENVIRONMENT AND FEEL
RELAXED LIKE ONE DOES
OUTDOORS.
VITALIZE
PRODUCEDBYANAUTODESKEDUCATIONALPRODUCT
PRODUCEDBYANAUTODESKEDUCATIONALPRODUCT
Entrance
VITALITY
CAFE
VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITYITALITY
CAFECAFECAFECAFECAFECAFECAFECAFECAFECAFECAFECAFE

22. VITALITY
CAFE

23. VITALITY
CAFE
VITALITY
CAFE
VITALITY
CAFE
R e s t a u r a n t D e s i g n

25. - -
B r i d g e tt e M c G l y n n
d e s i g n
bridgettemcglynn@gmail.com 952.334.4283
Hi. I’m Bridgette. I am currently living in the land
of 10,000 lakes and looking for employment. I
am always eager to learn and I have a strong pas-
sion for design. I search for inspiration all
around me and am always looking to challenge
myself professionally and socially.
highlight I had the opportunity to design
renovations for the universit-
ies stud ent health center. I worked closely
with th e health center ’s director to devel-
op a d esign to bring the lobby up-to-date
with ch a nging technolog y. It was a great to
receive client feedback throughout. The
ren ovation is currently underway and I
ca n’t wa it to see my design come to life!
i a m :
s t r o n g
dedicated
modernized
enthusiastic
Bache lo r of F ine Arts in Environ-
m e ntal (Inte rior) Design from the
Unive rsity of Kansas.
Ro ck Chalk.
a s s e t s :
team player
problem solver
avid multitasker
I ca n use Rev it, Au toCAD, Sketch-
Up, Il l ust rator, Photoshop, InDe-
si gn & Mi crosoft Offi ce really
wel l . I a m a qu ick learner, if
yo u know something I
d on’t .
Artful L iving Magazine
In October, I started working as an intern for
Artful Living Magazine. Since then, I have had a
great opportunity to see what goes on behind
the scenes and what it takes to create a
beautiful magazine. I created a press
ready advertisement for a client to
appear in two issues. I also got to
style and shoot photographs for
social media use. I helped
prepare for and make sure
events ran smoothly. It
has been a great
experience but I
miss utilizing my
creative side.
In college I
worked in the architec-
ture buildings print lab for two
years. I would help students prepare
plots and be a resource if they had ques-
tions. I also worked at the local Yacht Club
as a server. But don’t be confused. The
Yacht Club is not near any water, just serv-
ing beer and wings for your game-day
p l e a s u r e .