atik

1. CASE STUDY ON RESTAURANT

2. INDEX
INTERNATIONAL
 THE DONUT STOP
 PIO PIO RESTAURANT
STANDARD MEASUREMENT OF RESTAURANT
CASE STUDY
NATIONAL
 DINGI
 KUTUM BARI

3. STANDARD MEASUREMENT OF RESTAURANT
SPACE REQUIREMENT
SERVE AREA SERVICE AREA
DINING
LOUNGE
RECEIVING
FOOD STORAGE
PREPARATION
COOKING
BAKING
WAREWASHING
TRAFFIC AISLES
TRASH STORAGE
EMPLOYE FACILITIES
MISCELLANEOUS

4. DINING
STANDARD MEASUREMENT OF RESTAURANT
SMALL CHILDREN 8 sft.
ADULT 12 sft.
BANQUET SEATING 10 sft.
DELUXE 20 sft.

5. STANDARD MEASUREMENT OF RESTAURANT
SERVICE AREA
RECEIVING 5%
FOOD STORAGE 20%
PREPARATION 14%
COOKING 8%
BAKING 10%
WAREWASHING 5%
TRAFFIC AISLES 16%
TRASH STORAGE 5%
EMPLOYE FACILITIES 15%
MISCELLANEOUS 2%
TOTAL =100%

6. PROPORTION OF DINING & KITCHEN AREA
 KITCHEN AREA = 1/3 DINING AREA
STANDARD MEASUREMENT OF RESTAURANT
3’
1’3”
2’10”
’
2’ 6”
1’ 6”
SEATING

7. RESTAURANTS,EATING PLACES & FOODSERVICE FACILITIES
STANDARD MEASUREMENT OF RESTAURANT
24”
24”
60”-66”
24”
18”-24”
36”

8. STANDARD MEASUREMENT OF RESTAURANT
RESTAURANTS LOUNCH COUNTER
36” 18-24”
11-12”
30-31”
42”
35-36”
18”
24”

9. STANDARD MEASUREMENT OF RESTAURANT
BAR &BACK BAR
38”24” 36” 30”
24”
22”
45”
26”
42”
30”
69”

10. CASE STUDY ON DONUT STOP RESTAURANT
LOCATION:PHIDELPHIA,USA
ARCHITECT:Ashton Cates
Construction Area: 274 sqm

11. CONCEPT
The architecture was conceptualized as
carved from the forces of nature such as
wind, water and ice.
PLAN
CASE STUDY ON DONUT STOP RESTAURANT

12. ENTRANCE
Located directly adjacent
to a major freeway
A structural brace on the East side of the
building are used as main entrance.
It’s a projected entrance.
CASE STUDY ON DONUT STOP RESTAURANT
PLAN

13. CIRCULATION SYSTEM
Circulation system horizontal.
 No vertical circulation .
Wide,shallow steps in entrance serve as an invitaion.
Mobile space is also available through style adding a flow line.
Circulation solution
CASE STUDY ON DONUT STOP RESTAURANT

14. ZOONING
Dining Area
Cash counter
Kitchen Area
Storage
Toilet washroom &lobby
SERVE AREA
SERVICE AREA
25%
75%
CASE STUDY ON DONUT STOP RESTAURANT

15. Oak booth seating.
Section & Scale.
18”
30”

16. MASSING
Cantilevered and horizontal roof
Reveals the building a dynamic shape
CASE STUDY ON DONUT STOP RESTAURANT

17. Interior void space
INDOOR OUTDOOR RELATIONSHIP
Full height opening
Large window
CASE STUDY ON DONUT STOP RESTAURANT

18. SOLID VOID RELATIONSHIP
A structural brace on the East side of the building was left exposed and
celebrated as the modern day equivalent of traditional ornamentation.
.
The restaurant create relation with various spaces in the main volume.
The main structure is a solid volume consist of many void space.
CASE STUDY ON DONUT STOP RESTAURANT
SOLID
VOID

19. LIGHTING
Maximum light through the soaring East window and a
column-free interior.
CASE STUDY ON DONUT STOP RESTAURANT

20. CASE STUDY ON PIO PIO RESTAURANT
LOCATION:NEWYORK
CONSULTAN:SEBASTIAN MARSICAL STUDIO

21. CASE STUDY ON PIO PIO RESTAURANT
Plan Introduction
Entry
Reception
Lounge
Bar
Stair to Lower Level

22. CASE STUDY ON PIO PIO RESTAURANT
Plan Introduction
Dining Hall
Ceviche Bar
Service Bar
Kitchen

23. CIRCULATION SYSTEM
Circulation solution
CASE STUDY ON PIO PIO RESTAURANT
Vertical & Horizontal circulation
Mobile Space Is Also Available

24. ZOONING
CASE STUDY ON PIO PIO RESTAURANT
Entry
Reception
Lounge
Bar
Stair to Lower Level
Dining Hall
Ceviche Bar
Service Bar
Kitchen

25. SECTION ANALYSIS
CASE STUDY ON PIO PIO RESTAURANT
30”
Proportion & Scale

26. Khutum Bari
Location: lalmatia
CASE STUDY ON KHUTOM BARI RESTAURANT

27. Entry
dini
ng
Lobby &
counterkitchen
receiving
stair
7’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT
GROUND FLOOR PLAN

28. toilet
toilet
dining
dining
kitchen
receiving
stair
30’-0’’
40’-0’’
Ground floor plan
TRAFFIC AISLES
CASE STUDY ON KHUTOM BARI RESTAURANT
N

29. diningdining
staircounter
30’-0’’
40’-0’’
1st floor plan
TRAFFIC AISLES
CASE STUDY ON KHUTOM BARI RESTAURANT
N

30. 30’
Ground floor plan
40’
DINING
KITCHEN
LOBBY
STAIR
TOILET
RECEIVING
ZOONING
CASE STUDY ON KHUTOM BARI RESTAURANT

31. 1st floor plan
DINING
STAIR
CASE COUNTER
CASE STUDY ON KHUTOM BARI RESTAURANT
ZOONING

32. Total serve & service area
SERVE AREA SERVICE AREA
DINING 1374sft (88%) Kitchen 274sft
Toilet 132sft
Receiving 80sft
Stair 120sft
Traffic aisles 300sft
Cash counter 120
Total =1026sft (22%)
PER PERSON(adult) 11.45sft
(88%) (22%)
CASE STUDY ON KHUTOM BARI RESTAURANT

33. SEATING
3’-0’’
4’-0’’
2’-6’’
X 3’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT

34. Massing
Flat roof
CASE STUDY ON KHUTOM BARI RESTAURANT
Used rectangle FORM

35. VOID
7’-0’’
12’-0’’
10’-0’’
9’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT
SOLID VOID RELATIONSHIP

36. VOID
12’-0’’
10’-0’’
7’-0’’
CASE STUDY ON KHUTOM BARI RESTAURANT
SOLID VOID RELATIONSHIP

37. CASE STUDY ON DINGI RESTAURANT
DINGI
Location: DHANMONDI LAKE

38. CASE STUDY ON DINGI RESTAURANT
36”
97’
KITCHEN
DINING 2920 sft
850 sft
PLAN
B
B”
A
A”
N

39. CASE STUDY ON DINGI RESTAURANT
DINING
KITCHEN
TOILET
TICKET COUNTER
SEMI OUTDOOR
ZOONING
B
B”
A
A”
PLAN
N

40. CASE STUDY ON DINGI RESTAURANT
TOTAL SERVE & SERVICE AREA
Total serve & service area
SERVE AREA 81% SERVICE AREA 19%
B
B”
A
A”
PLAN

41. CASE STUDY ON DONUT STOP RESTAURANT
ENTRANCE

42. CASE STUDY ON DINGI RESTAURANT
ENTRANCE

43. CASE STUDY ON DINGI RESTAURANT

44. MASSING
CASE STUDY ON DONUT STOP RESTAURANT
Pitched roof
Used two types of form, rectangle & octagonal

45. CASE STUDY ON DINGI RESTAURANT
12’
ELEVATION

46. CASE STUDY ON DINGI RESTAURANT
OUT DOOR
SEMI OUT DOOR
SECTION A-A’

47. CASE STUDY ON DINGI RESTAURANT
OUT DOORSEMI OUT DOOR

48. CASE STUDY ON DINGI RESTAURANT
AISLES 4’
SECTION A-A’

49. SOLID VOID RELATIONSHIP
CASE STUDY ON DINGI RESTAURANT
SOLID
VOID
The restaurant create solid void relation with various spaces in the
main volume.
The main structure is a solid volume consist of many void space.

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