Restaurant Design Portfolio

Project Report On
Restaurant Design
At
Dezyne E’cole College
Ajmer
Towards The Partial Fulfillment Of
2nd Year Commercial Design Diploma
NSQF Level 6 Of NSDC
By:
Bhagyashri Simpson
Dezyne E’Cole College
106/10, Civil Lines, Ajmer
Tel.: 0145 – 2624679
www.dezyneecole.com
2017 – 2018

This project report of Ms. Bhagyashri Simpson, a student of 2nd Year Commercial
Design Diploma, NSQF Level 6 of NSDC, has been checked and graded as
_______________ .
Thank You.
_______________
Principle
(Seal and Sign)
GRADE SHEET

ACKNOWLEDGEMENT
I, Bhagyashri Simpson, student of Interior Design Department at Dezyne E’cole
College, am extremely grateful to each and every individual who has contributed
in successful completion on my project.
I express my gratitude towards Dezyne E’cole College for their guidance and
constant support regarding the completion of the project.

SYNOPSIS
In this project, I have discussed about what a restaurant is and what the different
types of restaurants are, and its variations. Then I discussed about the points taken
into consideration while designing any good restaurant.
During the study of these points, I also observed the different elements and
principles used in the designing of a restaurant considering its type and the
concept chosen for designing.
Before begining with the case study, I created a lookbook of coffee shops from
around the world. Thereafter, I did a market survey of cafes in and around my city
to understand how they have been planned and designed.
Putting all the basics into practice, I made this project wherein I have designed a
coffee shop based on the concept of GEOMETRY.

1
Introduction Of
Interior Design
3
Introduction Of
Commercial
Design
5
Introduction Of
Restaurants
12
Variations Of
Restaurants
8
Types Of
Restaurants
17
Planning And
Designing
Considerations
30
Case Study
26
The Coffee
Shop –
Excerpts From A
Journal
36
Architectural
Layouts
45
Design
Development
C
O
N
T
E
N
T

1
INTRODUCTION OF
Interior Design

INTRODUCTION OF INTERIOR DESIGN
Interior design is the art and science of enhancing the interior of a building to achieve a
healthier and more aesthetically pleasing environment for the people using the space.
An interior designer is someone who plans, researches, coordinates, and manages such
projects. Interior design is a multifaceted profession that includes conceptual development,
space planning, site inspections, programming, research, communicating with the stakeholders
of a project, construction management, and execution of the design.
RESTAURANT DESIGN PORTFOLIO
2

2
INTRODUCTION OF
Commercial Design

Commercial interior design refers to interior design in commercial spaces
which include offices, retail stores, restaurants, lobbies and other public
spaces. Commercial interior design begins during the planning process, as
designers work with an architect to establish elements that determine the
appearance of the finished space. Designers then work with the completed
space to add furniture and decor to meet the original design goals.
Many reasons exist for a business or public agency to pay for commercial
interior design. In the case of retail shops, a well-designed space may be
more attractive to customers, getting more people to enter the store and
persuading them to spend more time there. In other cases, a commercial
interior design project may have goals such as establishing a theme that
projects a particular corporate image.
Ranging from sketches to the final paint color themes for walls, it is the work of
the interior designers to ensure that a limited space proves to be the most
optimum choice available and providing aesthetical aura to its atmosphere.
INTRODUCTION OF COMMERCIAL DESIGN
4

Historically, restaurant referred only to places that provided tables where one sat down to eat the
meal, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym
for the older “standard” restaurant was created, sit-down restaurant.
Most commonly, “sit-down restaurant” refers to a casual dining restaurant with table service rather
than a fast food restaurant or a diner where one orders food at a counter. Sit-down restaurants are
often further categorized, in North America as „family style” or “formal”. In British English, the term
restaurant almost always means an eating establishment with table service, so the “sit-down”
qualification is not usually necessary.
INTRODUCTION OF RESTAURANTS
6

Fast food and takeaway outlets with counter service are not normally referred
to as restaurants. The terms fast casual dining restaurants, family style, and
casual dining are not used and distinctions among different kinds of
restaurants, is often not the same. In France, for example, some restaurants
are called “bistros” to indicate a level of casualness or trendiness, though
some “bistros” are quite formal in the kind of food they serve and clientele
they attract.
Others are called “brasseries”, a tem which indicates hours of service.
“Brasseries” may serve food round he clock whereas “restaurants” usually
serve at set intervals during the day. In Sweden, restaurants of many kinds are
called “restauranger”, but restaurants attached to bars or cafes are
sometimes called “kök”, literally “kitchens”, and sometimes a bar-restaurant
combination is called a “krog”, in English a “tavern”.
7

Ethnic Restaurants
Ethnic restaurants specialize in ethnic or national cuisines.
Fast food
Fast food restaurants emphasize speed of service. Operations range
from small-scale street vendors with food carts to multi-billion dollar
corporations. Food is ordered not from the table, but from a front
counter (or in some cases, using an electronic terminal). Diners typically
then carry their own food from the counter to a table of their choosing,
and afterward dispose of any waste from their trays. Drive-
through and take-out service may also be available. Fast food
restaurants are known in the restaurant industry as QSRs or quick-service
restaurants.
TYPES OF RESTAURANTS
9

Fast Casual
Fast casual restaurants are primarily chain restaurants. More of the food is prepared at the restaurant than is the case at
fast food chains. Fast casual restaurants usually do not offer full table service, but many offer non-disposable plates and
cutlery. The quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be
lower than casual dining.
Casual Dining
A casual dining restaurant is a restaurant that serves moderately-priced food
in a casual atmosphere. Except for buffet-style restaurants, casual dining
restaurants typically provide table service. Casual dining comprises a market
segment between fast food establishments and fine dining restaurants.
Casual dining restaurants often have a full bar with separate bar staff, a
larger beer menu and a limited wine menu.
10

Fine Dining
Fine dining restaurants are full service restaurants with specific dedicated
meal courses. Décor of such restaurants features higher-quality materials, with
establishments having certain rules of dining which visitors are generally
expected to follow, often including a dress code.
Premium Casual
Premium casual restaurants are described as upscale fast casual. Similarly to Casual Dining, they typically feature a
dining room section and a lounge section with multiple screens. They are typically found downtown or in shopping
districts and attract young professionals and millennials with an urban ambiance. Premium casual restaurants carry a
wide range of menu option.
11

Barbecue
A barbecue restaurant is a restaurant that specializes
in barbecue-style cuisine and dishes.
Brasserie and Bistro
A brasserie has evolved from the original French idea of a type of
restaurant serving moderately priced hearty meals— French-
inspired "comfort foods“, in an unpretentious setting. Bistros
usually have more refined decor, fewer tables, finer foods and
higher prices. When used in English, the term bistro usually
indicates a continental menu.
VARIATIONS OF RESTAURANTS
13

Buffet And Smörgåsbord
Buffets and smörgåsbord offer patrons a selection of food at a fixed price. Food is
served on trays around bars, from which customers with plates serve themselves. The
selection can be modest or very extensive, with the more elaborate menus divided
into categories . Often the range of cuisine can be eclectic, while other restaurants
focus on a specific type, such as home-cooking, Chinese, Indian, or Swedish. The role
of the waiter or waitress in this case is relegated to removal of finished plates, and
sometimes the ordering and refill of drinks.
Cafeteria
A cafeteria is a restaurant serving ready-cooked food arranged behind a food-serving
counter. There is little or no table service. Typically, a patron takes a tray and pushes it
along a track in front of the counter. Depending on the establishment, servings may
be ordered from attendants, selected as ready-made portions already on plates, or
self-serve their own portions. A cafeteria may also offer a large selection of hot food.
Cafeterias have a wider variety of prepared foods.
14

Coffeehouse
Coffeehouses are casual restaurants without table service that
emphasize coffee and other beverages; typically a limited selection of cold
foods such as pastries and perhaps sandwiches are offered as well. Their
distinguishing feature is that they allow patrons to relax and socialize on their
premises for long periods of time without pressure to leave promptly after
eating, and are thus frequently chosen as sites for meetings.
Teahouse
A teahouse is an establishment which primarily serves tea and other light refreshments. Sometimes the word "tea" is also
used to refer to a meal. Although the functions of teahouses vary widely in different countries, teahouses often serve as
centers of social interaction, like coffeehouses.
Destination Restaurant
A destination restaurant is one that has a strong enough appeal to draw customers from beyond its community. The idea
of a destination restaurant originated in France with the Michelin Guide, which rated restaurants as to whether they were
worth a special trip or a detour while one travelled by car in France.
15

Pub
Traditionally, pubs were primarily drinking establishments with food in a secondary
position, whereas many modern pubs rely on food as well, to the point
where gastropubs are often known for their high-quality fine-dining style pub food
and concomitantly high prices. A typical pub has a large selection of beers and
ales on tap.
Tabletop Cooking
Customers are seated as in a casual dining setting. Food items are prepared by the
establishments for cooking on embedded gas stoves, induction cookers,
or charcoal grills; the customer has control over the heating power of the
appliance.
Greasy Spoon
A Greasy spoon is a particular type of small restaurant which tends to serve food at a low cost. Generally fried foods are
served, and in the United Kingdom, greasy spoons frequently serve all-day breakfasts and strong builder's tea. They are
commonly found in working-class areas.
16

6
PLANNING AND DESIGNING
Considerations

Building design should anticipate signage and provide logical
sign areas, allowing flexibility for new users as the building is
reused over time. When multiple corporations share one site, signs
should be integrated as one unit to create shared identity for the
property (as permitted by ordinance).
PLANNING AND DESIGNING CONSIDERATIONS
Service areas, storage areas and refuse enclosures should be screened from public view and adjacent sites.
In some settings the use of trash compactors and odorizers should be considered, clustering of service and
refuse areas is encouraged where similar adjacent uses allow.
Drive-through windows, menu boards, associated stacking lanes
should be located to minimize impacts on adjacent residential
areas and screened from public and adjacent site views.
Stacking lands and circulation shall not interfere with the
movement of traffic or pedestrians on or off site.
18

Outdoor dining areas are encouraged, but should be located away from adjacent
residential and other sensitive uses. The flow of indoor to outdoor spaces is desirable
and can be facilitated operable windows and doors.
When awnings are used, they should be functional and provide maximum shade to
the window. They should be of opaque architectural grade material and should not
be internally lit. usually we should prefer metal awnings compared to fabric
awnings.
Buildings should reduce their apparent bulk by diving the building mass into several smaller-scaled components. Drive
through elements should be integrated into the building, rather than appearing to be applied or “stuck-on” to the
building. Business identity treatments, such as awnings, accent bands, paint or other applied colour schemes, signage,
parapet details, and decorative roof details or materials should not be the dominant architectural feature. Accent
colours should be used judiciously.
19

DINING AREAS
Space for dining areas is usually based on the number of square feet one person seated times the number of person
seated at one time.
Space Requirements
The patron‟s size and the type and quality of service should be considered. Small children may require only 8 square feet
for a type of service in which an adult would need 12 square feet for comfort. A banquet seating allowance might be as
little as 10 square feet per seat and that for a deluxe restaurant may be as much as 20 square feet. The amount of
serving equipment in the dining area and line up space will influence needs. Lost space must be considered
The diner‟s comfort should govern allowance. Crowding is distasteful to many people. It is likely to be tolerated more
readily by youngsters than by adults. It is more acceptable in low-cost, quick-service units than in those featuring leisurely
dining. Both young and old enjoy having sufficient elbow room and enough space so that dishes of food and beverages
are not crowded. Place settings for adults usually allow 24 inches and for children 18 to 20 inches.
20

‘Number Of Persons’ Allowance
The number of persons to be seated at one is the second point of information needed for calculation of the dining room
size. The total number of seats required at one time, multiplied by the space required for each seat , will give the total
number of square feet needed in the dining area. The number of times a seat is occupied during a given period is
commonly referred to as “turnover”. The turnover per hour, times the number of seats available, gives the total number of
patrons who can be served in an hour. If peak loads, or number to be served at one time, are known, the number of
seats required can be estimated.
Turnover rates tend to vary, for they are influenced by such factors as the amount of food eaten, the elaborateness of
the service, and the diner‟s time allowance. A breakfast meal of few foods may be eaten more quickly than dinner, and
a simple fare faster than a many course meal. Turnover is quickest in dining rooms when food has been prepared in
advance for fast service and where patrons serve themselves and bus their soiled dishes.
21

The turnover time is spend up 10 per cent by patrons removing their soiled dishes so that tables are quickly available to
others. Deluxe services for leisure dining, involving removal and placement of several courses, takes the longest time.
Although specific turnover may vary from 10 minutes to 2 hours, actual eating time is normally 10 to 15 minutes for
breakfast, 15 to 20 minutes for lunch and 30 to 40 for dinner.
The calculation of occupancy of seats in a dining room must take into consideration a certain percentage of vacancy,
except where a given number are seated at one time according to assignment. Many factors influence this percentage,
such as patrons arriving at different times, irregular rate of turnover, and reluctance to share a table with strangers.
The table sizes used in the dining room will affect occupancy. It is often desirable to provide for groups varying from 2 to
8, with a predominance in most dining rooms of those for 2 people. The “dueces” may be of a size and shape that can
be put together to form tables for larger groups. In metropolitan areas where many tend to dine alone wall bench-type
seating (banquet) and tables for two with a centre ridge or line denoting space for one have been used successfully.
22

Seating Arrangement
Types of Seating
Table And Chairs
Booths
Counters
23

Banquettes Combination
24

Pattern of Table Arrangement
Rectangular Arrangement Diagonal Arrangement
25

7
THE COFFEE SHOP
Social And Physical Factors Influencing Place Attachment
Journal by Lisa Waxman (Florida State University)

THE COFFEE SHOP: SOCIAL AND PHYSICAL FACTORS
INFLUENCING PLACE ATTACHMENT
Journal by Lisa Waxman (Florida State University)
This journal contains points which I have referred to, in brief. These points are to be paid heed to
by every designer while designing a coffee shop,.
The physical characteristics which comprised the top five design considerations included:
cleanliness, appealing aroma, adequate lighting, comfortable furniture, and a view to the
outside.
The social characteristics which comprised the considerations included: unique social climate
and culture related to sense of belonging, territoriality and ownership, productivity and personal
growth, opportunity for socialization, support and networking, and sense of community.
27

Physical Factors:
• Cleanliness: Cleanliness is listed as the most important factor in the design of the ideal coffee shop. designers can
influence cleanliness to an extent through the finish materials that are specified for floors, walls, and furniture, as well
as the fabrics selected for upholstery.
• Aroma: Designers can use the knowledge of an alluring aroma as a attraction to take advantage of aroma as a
positive influence on the perception of coffee shop patrons.
• Adequate Lighting: Since many people read or study in the coffee shops, lighting plays a significant role, and it is the
duty of a designer to provide the same. In addition to the previously mentioned reasons, adequate lighting is also
important for interior spaces as a whole.
• Comfortable Furniture: When designing a coffee shop, owners and designers would be advised to find the optimum
level of comfort to keep patrons coming in, but allow adequate table turnover at the same time. If the goal of the
coffee shop management is to encourage lingering, comfortable seating helps to achieve that goal.
28

However, if the coffee shop is concerned about seating availability and turnover, then less comfortable seats would
achieve that goal. Successful restaurants require seats that are comfortable, but not too comfortable because, if
seats happen to be excessively comfortable, they encourage the problem of camping.
• Views: The views to the outside should access to nature, natural light, and the activity outside the coffee shop. The
need for a view and access to nature is not new as there is much evidence that access to nature is helpful to
wellbeing. People have stronger preferences for interior sitting areas that are partially enclosed and afford a view to
the adjacent areas or to the outdoors. They also fascinate and charm the customers.
Social Factors:
Six categories regarding the social aspect of the coffee shop have emerged, as the journal describes. These themes
include the opportunity to linger; ownership and territoriality; trust, respect and anonymity; productivity and personal
growth; social beings and familiar strangers; and support.
29

Plan and design a coffee shop based on a concept and work upon creating an ambience. For
space planning, consider anthropometrics and ergonomics; and the designing is to be done
corresponding to the principles and elements of design.
CASE STUDY
Prior to taking up the case study, I created a lookbook of coffee shops designed around the
world. Further, I did an extensive market survey of cafes operating in and around Ajmer, and did
a SWOT analysis for the same to comprehend the Strengths, Weaknesses, Opportunities and
Threats of each.
31
The type of service I have chosen for my coffee shop is COUNTER SERVICE. I have provided with
a TOKEN DISPLAY SYSTEM for the same.

The site is located on the third floor of City Square
Mall.
City Square Mall Ajmer is the most famous shopping
mall in Ajmer and a major attraction for the locals
here. It is the first Mall & Multiplex that was built in the
Ajmer city and is very famous since it’s opening. CSM
Ajmer is a major crowd puller of the city in terms of
entertainment and shopping.
Address:
A Block, Panchsheel Nagar,
Makarwali Road,
Ajmer, Rajasthan 305004
SITE LOCATION
32

Project DetailProject Report Site Location Drawing Title Design By
Brazilian Brews
Coffee Shop
Restaurant Design Project City Square Mall,
Panchsheel Nagar,
Ajmer
Actual Plan Of Site Bhagyashri Simpson
2nd Year Commercial Interior Diploma
Date
14th May 2018
Dome
Covered Area
Uncovered Area
Room (Built)
Stairs
A R C H I T E C T U R A L L A Y O U T

Project Report Drawing Title
Revised Plan Of Site
Site Location Project Detail Design By
Panchsheel Nagar,
Ajmer
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
14th May 2018
Covered Area
Uncovered Area
Stairs

Drawing TitleProject Report Site Location Project Detail Design By
Detailed LayoutRestaurant Design Project City Square Mall,
Panchsheel Nagar,
Ajmer
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
16th May 2018
Kitchen
16’6 x 19’6
Landscaping
Stairs
Landscaping
Waterfall
Receivables
12’8 x 9’6
Security
Dept.
8’6 x 8’6
Biometric System
(For Staff)
Billing Counter POS
Dining AreaOuter Dining Area
Counter
Separate Entry For The StaffLevel Raised By 6”
Empty Space For
Customers To Click
Pictures
Marquee For The
Café Provided
Here (As It Is
Located On The
Rooftop)
View Created For
The Customers By
Landscaping And
Waterfall
Reading Zone
Provided In
Secluded Area
With A View To
Outside
Waiting Zone

Project Report Site Location Drawing TitleProject Detail Design By
Panchsheel Nagar,
Ajmer
Door & Window LayoutBrazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
17th May 2018
S. NO. CODE TYPE SIZE
01. D1
Single
Door
3’6 x 8’
02. D2
Single
Door
3’ x 7’
03. D3
Bi-fold
Doors
4’ x 7’
04. D4
Double
Door
5’6 x 8’
05. W1
Fixed
Window
7’ x 4’
06. W2
Fixed
Window
4’ x 4’
07. W3
Sliding
Window
5’ x 4’
08. W4
Fixed
Window
6’6 x 6’6
Door And Window Layout
D2
D2
D2
D2
D1
D4
D3
D3
W3
W1 W1
W2W2W2
W2
W2
W2
W3
W4
Kitchen
Stairs
Receivables
Security
Dept.
Covered Area
UncoveredArea

Panchsheel Nagar,
Ajmer
Furniture LayoutBrazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
18th May 2018
S. NO. SYMBOL TYPE SIZE
01. Deuces
Table – 3’ x 3’
Stool – 2’ x 2’
02.
Booth
Seating
Sofa – 7’6 x 4’
03.
Table and
Chair
Chair – 2’6 x 2’6
04.
Bar
Seating
Table – 2’ x 20’
Chair – 20” x 20”
05.
Book
Shelve
8’ x 8’
06.
Counter
Bar
Seating
Counter – 2’6 x
16’6
Chair – 20” x 20”
07.
Pastry
Display
Counter
3’ x 5’
08.
Billing
Counter
Chair – 2’ x 2’
09.
Shelf
(POS)
8’ x 8’
10.
Sofa and
Table
Sofa – 6’ x 12’
Furniture Layout
Stairs
Covered Area
UncoveredArea

Project Report Site Location Design By
Panchsheel Nagar,
Ajmer
Bhagyashri Simpson
Date
19th May 2018
Drawing TitleProject Detail
Circulation LayoutBrazilian Brews
Coffee Shop
Stairs
Covered Area
UncoveredArea

Panchsheel Nagar,
Ajmer
Flooring LayoutBrazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
21th May 2018
Flooring Layout
S. NO. SYMBOL TYPE
01.
Wooden
Flooring
02. Stone
03. Ceramic Tiles
04. Landscaping
Stairs
Covered Area
UncoveredArea

Panchsheel Nagar,
Ajmer
Bhagyashri Simpson
Date
24th May 2018
Rendered LayoutBrazilian Brews
Coffee Shop

I chose the concept of geometrical shapes, or precisely,
SQUARE shape for designing the coffee shop.

Panchsheel Nagar,
Ajmer
Bhagyashri Simpson
Date
25th May 2018
Design DevelopmentBrazilian Brews
Coffee Shop
Covered Area
Main Entrance
The space I chose to
design was the Main
Entrance and the Covered
Area of the Café.
The concept I chose for
designing is Geometry
Shapes, precisely a Square.
D E S I G N D E V E L O M E N T

Panchsheel Nagar,
Ajmer
Elevation 1Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
27th May 2018

Panchsheel Nagar,
Ajmer
Elevation 1
Detailed Layout
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
27th May 2018
2’
8’
10’
2’
12’
8’ 2’
The door is made of
wood and glass. The
mesh is carved from
the wood.
Black acrylic sheet is
used for the name of
the café. The name
is also lighted from
behind with white
light.

Panchsheel Nagar,
Ajmer
Coffee Shop
Bhagyashri Simpson
Date
28th May 2018

Panchsheel Nagar,
Ajmer
Elevation 2
Detailed Layout
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
28th May 2018
3’
5’
10’
4’
14’
6’ 4’
2’
The café’s logo has
been placed right in
front of the main
entrance.
The maximum
height is decided
according to the
eye level of an
adult.

Panchsheel Nagar,
Ajmer
Coffee Shop
Bhagyashri Simpson
Date
30th May 2018

Panchsheel Nagar,
Ajmer
Elevation 3
Detailed Layout
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
30th May 2018
10’
19’2
The pendant light is
placed to a height of
7’ from floor.
The Café’s Logo is
placed behind the
billing counter.
measuring 4’ x 4’.
The POS section is
placed right after the
entrance in the café
area to attract the
consumers towards it.
The bag of coffee
beans, being kept for
selling, enhances the
aroma of the café.

Panchsheel Nagar,
Ajmer
Coffee Shop
Bhagyashri Simpson
Date
31st May 2018

Panchsheel Nagar,
Ajmer
Elevation 4
Detailed Layout
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
31st May 2018
10’
19’
8’
2’
1’6” 5’6 2’ 4’ 4’2’
The windows are
fixed windows. They
are in a perfect
square, according to
the Café’s theme.
Both the table and
stool of the dues
are forming a
square beneath
them.

Panchsheel Nagar,
Ajmer
Coffee Shop
Bhagyashri Simpson
Date
4th June 2018

Panchsheel Nagar,
Ajmer
Elevation 5
Detailed Layout
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
4th June 2018
10’
Facing bricks are
used on the wall in a
Header’s Bond, to
work with the theme,
Square.
The pendant lights
hang 3’ below
from the ceiling.
27’9’
The art on the
wall measures
4’ x 4’. The art
was done to
create a
balance.
The wall opposite this
wall, and the ones
adjacent, have a plain
textured wall to
balance the textures.
Booth seating is
placed at the
starting of the
café to avoid
campers.
11’31’64’ 4’ 4’1’61’6

Panchsheel Nagar,
Ajmer
Coffee Shop
Bhagyashri Simpson
Date
5th June 2108

Panchsheel Nagar,
Ajmer
Elevation 6
Detailed Drawing
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
5th June 2018
10’
Horizontal windows
are placed to
provide a view to
readers, while they
read a book.
The pendant lights
hang 3’ below
from the ceiling.
20’1
The reading zone
is provided in a
secluded zone, to
avoid disturbance
to the readers.
A wooden slab
has been fixed to
the wall for the
bar seating.
Cushioned bar
stools are used for
this area for the
comfort of the
readers.
2’67” 7’ 3’ 7’
Four lights are
placed at an
equal distance of
5’

Panchsheel Nagar,
Ajmer
Coffee Shop
Bhagyashri Simpson
Date
6th June 2018

Panchsheel Nagar,
Ajmer
Brazilian Brews
Coffee Shop
Bhagyashri Simpson
Date
Elevation 7
Detailed Layout
6th June 2018
10’
7’7
The shape of the
bookshelf is that
of two squares
intertwined.
Size: 5’ x 6’ x 1’
The pendant lights
hang 3’ below
from the ceiling.

THANK YOU
BHAGYASHRI SIMPSON
2nd Year Commercial Design Diploma, NSQF Level 6 (NSDC)
Dezyne E’Cole College, Ajmer
www.dezyneecole.com

Restaurant Design Portfolio

More Related Content

What's hot

Similar to Restaurant Design Portfolio

More from Bhagyashri Simpson

Recently uploaded

Restaurant Design Portfolio