This document provides design plans and specifications for Vivre Restaurant and Lounge located in Georgetown, DC. It includes research on relevant building codes, a project description outlining the concept and target market, floor plans, elevations, sections, and renderings. The goal is to create a high-end yet affordable French restaurant and lounge experience through luxurious design elements while meeting all necessary code compliance standards.

1. I N T E R I O R D E S I G N
VIVRE RESTAURANT AND LOUNGE

2. CONTENT
Project Description [page 3]
Problem Statement / Inspiration Photos [page 4]
Concept Statement / Inspiration Photos [page 5]
Research & Codes [page 6]
Adjacency Matrix [page 7]
Bubble Diagrams [page 8]
Block Diagrams [page 9]
Level 1 Floor Plan [page 10]
Level 2 Floor Plan [page 11]
Level 1 Reflected Ceiling Plan [page 12]
Level 2 Reflected Ceiling Plan [page 13]
North Exterior Elevation [page 14]
East Exterior Elevation [page 15]
South Exterior Elevation [page 16]
West Exterior Elevation [page 17]
North Section [page 18]
East Section [page 19]
South Section [page 20]
West Section [page 21]
FF&E [pages 28-32]
Renderings [pages 33-37]
Front Bar Second Floor Elevation [page 22]
Back Bar Second Floor Elevation [page 23]
Interior Front Bar Second Floor Elevation [page 24]
Side Bar Second Floor Elevations [page 25]
Bar Section [page 26]
Bar Details [page 27]

3. 3
PROJECT DESCRIPTION
Nature of Business
Vivre is offering a luxurious and romantic French atmosphere, including fine dining and
signature cocktails. The restaurant takes its culinary preparations from the French with its
timeless dishes while enlivening them with bold flavors. Having modern techniques for
the dishes, cocktails, and overall design of the restaurant & lounge which is located in
Georgetown DC.
Marketplace Needs
History has shown that restaurants are an important part in a business, social, intellectual,
and artistic life of a growing society. There are many important occasions of life, personal
and professional, that are celebrated in restaurants. People of many cultures bond over
food and desire the shared experience of dining. Individuals, families, and lovers come
together to make a memorable experience by sitting across or around the restaurant
table from one another. Our restaurant gives history through our food and feeling, to the
people and to its location.
Products and Services
Vivre attracts customers by offering a unique dining experience with high quality foods,
professional services, music, and menus for; breakfast, lunch, brunch, dinner, desserts,
cocktails, and our wine list. We will have a online website allowing you to make
reservations, see our menus before hand, contact us, see our gallery of foods and
events, and have the ability to know a little more about the restaurant & lounge. Having
the elegance in our interior furnishings and services allows us to differentiate ourselves
from other restaurant and lounges.
Target Market
Our target audience is from the urban men and women of ages 21 to 31. These individu-
als whom want a place to dine or lounge at without the interruption of too much noise,
bad service, and crowding of space are free to do so at our restaurant & lounge. Vivre
will serve out of our target market to those who are; seniors,business people, the gay
community, happy hour crowds,tourists, and more. With our reasonably priced food and
beverage services allow all our customers to enjoy the atmosphere of luxury and feeling
of equality.
Competitive Advantages: Expertise, Personnel, Operations
Wi-Fi: We will be providing Wi-Fi for everyone to be connected at all times. By offering
free Wi-Fi, especially if our customers include of business people or students, it will attract
those people who need to work while dining or lounging.
Reservations: There are many customers that love to be able to plan ahead of time and
reserve a table for a specific time. People try to avoid restaurants that do not take
reservations because they do not want to take that chance of having to wait for the
perfect table. Our restaurant will not only take phone reservations but online reservations
to give the patrons the best customer service possible. Having the online option to make
reservations helps it to be quick and easy for the people to look at the way your
restaurant is, the food, and its only a few clicks of a mouse. Menu online: If it is because
of dietary restrictions or personal preferences, many people like to look over the menu
before stepping foot into Vivre. Something as simple as placing the menu on our website
can give us a competitive advantage over other restaurants in the area.
Offer Healthy Options: Offer a healthier option of changing a specific oil or the way it is
cooked and what is in it will help bring in those who are not so adventurous.
Branding: Our restaurant will have the competitive advantage if the
customers understand who we are and what kind of food we provide.
Creativity: Our creativity comes in the form of our restaurant design, new seasonal dishes
and drinks, presentation of our foods and drinks, and variation on service.

4. 4
PROBLEM STATEMENT
Vivre Restaurant and Lounge is a 60 seat fine dining restaurant with
a 20-seat max lounge. The mission for Vivre Restaurant and Lounge is to
provide a space to dine for one person, a date, or a group of family and or
friends and having the French presence in the beauty of the restaurant as well
as the ethnic foods. We will design the space to make the customers feel
lush and wanted. Having textures and materials all over the restaurant from
the flooring to the ceiling. We are committed in sticking with the latest food
and beverage trends of the culture and initially bringing in seasonal trends as
well to meet the wants and needs of our target audience in our location.
Following trends in the restaurant industry as well as the home DIY like trends
for beverages as well as for the food to make sure the customers feel more
at ease and “artsy” with our dishes. Our dining area will have cool tones as
well as the elegant lounge area. Every furnishing should be comfortable yet
beautiful. It will be a perfect place to stop by for a bite to eat, for a drink, or
even for a small business meeting. Having finished a detailed comprehensive
primary and secondary research verifying the possibility of such a business as
well as to further focus on the concept design of the space and allowing that
to be the focus for the restaurant and lounge. Although there were many
discouraging articles on how the French based foods are decreasing because
of the cost, Vivre will make sure to have good quality food with reasonable
prices. We feel rich when you feel rich with the food and design.
INSPIRATION PHOTOS

5. 5
CONCEPT STATEMENT
Vivre is a high-end yet affordable French restaurant located in
Georgetown DC. With our target market age range of 21 through 31 of urban
men and women. The restaurant aims to provide a lavish place to dine
without the worry of how much the bill will be. We will design the space to
make every single customer feel the luxury in our design, services, and our
food. We are offering a luxurious and romantic French atmosphere with fine
dining and signature cocktails. Incorporating modern techniques for dishes,
cocktails, and the overall design of Vivre, which will be located in Georgetown
DC. After getting the feeling of many French themed restaurants in DC I have
come to see that with my primary and secondary research not all places
have everything perfectly fit in their store that rubs the customers in the
right way. Vivre Restaurant and Lounge will not only be lavish enough for our
target market but also available for the wiser groups as well, we look forward
to making everyone feel welcome with our overall design and pricing. Giving
any person the ease of being able to sit and dine in a beautiful place taking
out their date or even their family and knowing they can dress to impress and
afford the food and beverages being served allows customers to spread the
word and to keep on coming back. Within a few more years we will be
looking to expand to other locations across the globe.
INSPIRATION PHOTOS

6. 6
RESEARCH & CODES
Code Book: IBC 2012
Construction Type: A-2
Fire rating doors/stairs
Fire Codes: sprinklers & extinguishers required
Fire Dampers: IBC Table 717.3.2.1 – damper rating leakage and temperature shall be Class
I or II and temperature ratings shall not be less than 250 F.
Hazards: health code, inspections, food/service requirements, and HACCP
Needs: plumbing, Noise limitation, energy reviews, green reviews, and exhaust and
ventilation.
Corridors: 44” minimum IBC 1005.1 “B” common path of travel distance to where a
decision is made.
Ceiling Height: The minimum ceiling height should be no less than 7’ 6” IBC 1003.2
Jurisdiction: Washington DC
Noise: street noise, STC and CAC
Reason for codes: to protect the safety, welfare and health of all inside.
Equipment: have to clean from every angle, heavy equipment attached to the ground
(6” from ground to equipment for cleaning purposes), and Anti slip flooring for cleaning
and occupancy purposes.
- Refrigerators NSFI certified
- Bar needs hand sink, dump sink, 3 compartment sink/required.
- Have a backsplash on counter-tops with a curve for easier cleaning
- Bar made from materials such as steel, granite, corian, and or fiberglass
Standard bar height: 42”-45”
Standard bar height: 42”-45”
Working counter height: 30”-36”
Depth of bar counter top: 12”-24”
Work zone: 36” minimum
Back bar depth: 24”-30”
Foot rest: 7”9” tall
Standard stool: 30”
Occupancy Classification: assembly group A-2 IBC 303.3
Occupant Load: 2756 1st floor 2756 2nd floor = 5512 sqft dived by 100 = 55.12 .. 55
occupant load Occupant load served by corridor: greater than 30 – with sprinkler 1hr
without 0hr IBC table 1018.1
Maximum Occupant Load: Assembly with fixed seats – Section 1004.7 adjusted to the
amount of seating in building.
Assembly without fixed seats: concentrated (chairs only) 7 net
Standing space: 5 net
Concentrated (tables and chairs 15 net
IBC Table 1004.1.1
Sprinklers: Fire codes protected “A”
Minimum Number of Exits/Access to Exits per Story: Reference table 1006.3.1- 2
Exit Access Travel Distance: IBC reference Table 1016.1- 200 feet
Section 1015.4: For the distance limitation in refrigeration machinery rooms.
Spaces with 1 exit or exit access occupant load: 49 UIBC Table 1015.1
Sprinklers: Fire codes protected “A”

7. 7
ADJACENCY MATRIX
NOTES
SPEC.
EQUIP
PLUMB PRIV.
DAY
LIGHT
PUB
ACCESS
ADJ. SQ. FT
YES NO
YES
YES
YES
YES
YES
YES
YES YES YES
YES
YES
YES
YES
YES
YES
YES YES
YES
YES YES
YES
YES
YES
NO
NO
NO
NO
NO
NO
NO
NONO
NO
NONO
NO
NO
NO
NO
454
250
1,675
206
75
1890
400
861 PATIO / LOUNGE
BAR SEATING
BAR
HOSTESS STAND
PASTRY BAR
RESTURANT
RESTROOMS
KITCHEN
SINK, CABINET, STOVE, HOOD,
OVEN, ETC.
TOILET, SINK
SEATING
STOREFRONT, SINK, STOVE, OVEN
CUSTOM STAND
BAR EQUIPMENT
SEATING
SEATING
2, 3
1, 4, 3
1, 5
3, 5
3, 4
2, 7, 8
2, 8
2, 7

8. 8
BUBBLE DIAGRAMS
FIRST FLOOR
BUBBLE DIAGRAM
SECOND FLOOR
BUBBLE DIAGRAM

9. 9
BLOCK DIAGRAMS
FIRST FLOOR
BUBBLE DIAGRAM
SECOND FLOOR
BUBBLE DIAGRAM

10. 10
V shaped Pastry
window display
COOLER
STORAGE
SINK
1
A401
1
A402
1
A404
1
A403
LEVEL 1 FLOOR PLAN
No. Description Date
LEVEL 1 FLOOR PLAN
VIVRE FIRST LEVEL
1/8” = 1’-0”
1
DINING
DINING
HOSTESS STAND
PASTRY BAR
CAFE SEATING
RESTROOMS
KITCHEN

11. 11
1
A401
1
A402
1
A404
1
A403
Project number
7:54:26PM
LEVEL 2 FLOOR PLAN
Project Number
FROUZAN WAHIDIE RESTAURANT
No. Description Date
VIVRE SECOND LEVEL
1/8” = 1’-0”
1
LEVEL 2 FLOOR PLAN
RESTROOMS
BAR BAR
COCKTAIL TABLES
OUTDOOR LOUNGE

12. 12
1
A401
1
A402
1
A404
1
A403
Project number
LEVEL 1 CEILING PLAN
Project Number
FROUZAN WAHIDIVIVRE RESTAURANT
No. Description Date
VIVRE FIRST LEVEL REFLECTED CEILING PLAN
1/8” = 1’-0”
1
LEVEL 1 CEILING PLANCEILING LIGHT - FLAT ROUND - 60W / 120V
CAFE DROP DOWN CEILING PANEL
BILO 3D UP 1 / DOWN 1
LIGHT STRIP - 48” / 120V
TROFFER LIGHT 2X4 PARABOLIC 2’X4’ (2 LAMP) 120V
DOWN LIGHT - STRIP 24” / 120V
BAR / LOUNGE CEILING DROP DOWN PANEL

13. 13
1
A401
1
A402
1
A404
1
A403
Project number
Date
167:54:59PM
A202
LEVEL 2 CEILING PLAN
Project Number
FROUZAN WAHIDITAURANT
Issue Date1
VIVRE LEVEL TWO
No. Description Date
VIVRE SECOND LEVEL REFLECTED CEILING PLAN
1/8” = 1’-0”
1
LEVEL 2 CEILING PLAN
CEILING LIGHT - FLAT ROUND - 60W / 120V
CAFE DROP DOWN CEILING PANEL
BILO 3D UP 1 / DOWN 1
LIGHT STRIP - 48” / 120V
TROFFER LIGHT 2X4 PARABOLIC 2’X4’ (2 LAMP) 120V
DOWN LIGHT - STRIP 24” / 120V
BAR / LOUNGE CEILING DROP DOWN PANEL

14. 14
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A402
1
A404
Scale
Project number
Date
Drawn by
Checked by 1/8" = 1'-0"
0/22/20163:49:40PM
A301
NORTH EXTERIOR ELEVATION
Project Number
FROUZAN WAHIDIVIVRE RESTAURANT
AND LOUNGE
Issue Date
Author
Checker
1/8" = 1'-0"
1
NORTH ELEVATION
No. Description Date
NORTH EXTERIOR ELEVATION
1/8” = 1’-0”
1
NORTH EXTERIOR ELEVATION

15. 15
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A401
1
A403
22'-21/4"
21' - 4 15/16"
50' - 0 3/8"
4' - 8 1/4"4' - 8 1/4"4' - 8 1/4"4' - 8 1/4"4' - 8 1/4"4' - 8 1/4"
9'-0"11'-2"
Project number
Date
Drawn by
A302
EAST EXTERIOR ELEVATION
Project Number
FROUZAN WAHIDIVIVRE RESTAURANT
AND LOUNGE
Issue Date
Author
1/8" = 1'-0"
1
EAST ELEVATION
No. Description Date
EAST EXTERIOR ELEVATION
1/8” = 1’-0”
1
EAST EXTERIOR ELEVATION

16. 16
SOUTH EXTERIOR ELEVATION
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A402
1
A404
75' - 1 3/16"
6' - 4 3/4"
7:21PM
SOUTH EXTERIOR ELEVATION
1/8" = 1'-0"
1
SOUTH ELEVATION
No. Description Date
SOUTH EXTERIOR ELEVATION
1/8” = 1’-0”
1

17. 17
WEST EXTERIOR ELEVATION
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A401
1
A403
:45PM
WEST EXTERIOR ELEVATION
1/8" = 1'-0"
1
WEST ELEVATION
No. Description Date
WEST EXTERIOR ELEVATION
1/8” = 1’-0”
1

18. 18
NORTH SECTION
1/8” = 1’-0”
1
NORTH SECTION
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A402
1
A404
NORTH SECTION
1/8" = 1'-0"
1
NORTH SECTION
No. Description Date
EVEL ONE
0' - 0"
EVEL TWO
10' - 0"
164:13:37PM
A401

19. 19
EAST SECTION
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A401
1
A403
Project number
Date
EAST SECTION
Project Number
FROUZAN WAHIDIVIVRE RESTAURANT
Issue Date
1/8" = 1'-0"
1
EAST SECTION
No. Description Date
EAST SECTION
1/8” = 1’-0”
1

20. 20
SOUTH SECTION
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A402
1
A404
Project number
Date
164:34:33PM
SOUTH SECTION
Project Number
FROUZAN WAHIDIVIVRE RESTAURANT
Issue Date
No. Description Date
1/8" = 1'-0"
1
SOUTH SECTION
SOUTH SECTION
1/8” = 1’-0”
1

21. 21
WEST SECTION
VIVRE LEVEL ONE
0' - 0"
VIVRE LEVEL TWO
10' - 0"
1
A401
1
A403
40:32PM
WEST SECTION
1/8" = 1'-0"
1
WEST SECTION
No. Description Date
WEST SECTION
1/8” = 1’-0”
1

22. 22
FRONT BAR ELEVATION
3/8” = 1’-0”
1
SECOND FLOOR
FRONT BAR

23. 23
BACK BAR ELEVATION
3/8” = 1’-0”
1
SECOND FLOOR
BACK BAR

24. 24
SECOND FLOOR
INTERIOR FRONT BAR
INTERIOR FRONT BAR ELEVATION
3/8” = 1’-0”
1

25. 25
LEFT SIDE BAR ELEVATION
3/8” = 1’-0”
1
RIGHT SIDE BAR ELEVATION
3/8” = 1’-0”
1
SECOND FLOOR
SIDE BAR

26. 26
SECOND FLOOR
SECTION OF BAR
BAR SECTION
3/8” = 1’-0”
1

27. 27
CEILING DETAIL
3/4” = 1’-0”
1
BAR COUNTER DETAIL
3” = 1’-0”
2
BACKSPLASH DETAIL
3” = 1’-0”
3
COUNTERTOP DETAIL
1 1/2” = 1’-0”
4
SECOND FLOOR
DETAILS OF BAR

28. 28
FURNITURE, FIXTURES, AND EQUIPMENT
SEATING CHAIRS
ITEM : CR-1
ITEM NUMBER : MDT1167
NAME : Delancy Dining Chair
MANUFACTURER : AllModern / ModLoft
DESCRIPTION : Cool combination of steel frame and
white leather dining room chair.
PRICE: $ 398.00
ITEM : CR-2
ITEM NUMBER : SSB1025
NAME : Linear Bench
MANUFACTURER : AllModern / Sarabi Studio
DESCRIPTION : Hand crafted linear bench seating.
PRICE: $1,400.00

29. 29
ITEM : CR-3
ITEM NUMBER : 125.151
NAME : Drum Stool
MANUFACTURER : Belle & June
DESCRIPTION : Modern designed drum stool for cafe
seating.
PRICE: $330.00
ITEM : CR-4
ITEM NUMBER : SAAL1011
NAME : Echo Swivel Bar Stool
MANUFACTURER : AllModern / Metalmobil Concept
Sandler Seating
DESCRIPTION : Echo seat with polypropylene polyeth-
ylene swivel chair.
PRICE: $918.99
FURNITURE, FIXTURES, AND EQUIPMENT
SEATING CHAIRS

30. 30
ITEM : TB-1
ITEM NUMBER : 952420
NAME : Honey Table
MANUFACTURER : Memoky
DESCRIPTION : Oxidized iron table
PRICE: $199.00
ITEM : TB-2
ITEM NUMBER : VQY1329
NAME : Dining Table
MANUFACTURER : AllModern / Creative Images Inter-
national
DESCRIPTION : White lacqure dining table with stainless
steel base
PRICE: $1,459.99
FURNITURE, FIXTURES, AND EQUIPMENT
TABLES

31. 31
FURNITURE, FIXTURES, AND EQUIPMENT
TABLES
ITEM : TB-3
ITEM NUMBER : SLID1468
NAME : Peak Round Pub Table
MANUFACTURER : AllModern / Slide Design
DESCRIPTION : Eccentric bar table with a round shape
yet very linear with a glass table top.
PRICE: $793.98
ITEM : TB-4
ITEM NUMBER : CGEA1289
NAME : Omega Coffee Table
MANUFACTURER : AllModern / Creative
Furniture
DESCRIPTION : Softely shaped continues fluid motion
coffee table.
PRICE: $625.00

32. 32
FURNITURE, FIXTURES, AND EQUIPMENT
SEATING LOUNGE
ITEM : LS-1
ITEM NUMBER : FFC1629
NAME : Hercules Definity Series Sofa
MANUFACTURER : AllModern / FlashForm
DESCRIPTION : Standard slick deep sofa.
PRICE: $ 727.99
ITEM : LS-2
ITEM NUMBER : NO NUMBER
NAME : Round Booth Seating
MANUFACTURER : HCF Contract Furniture
DESCRIPTION : Round high fluted back booth
PRICE: $2,678.79

33. 33
FIRST FLOOR 3D RENDERING
RESTAURANT VIEW
RENDERING DONE IN AUTODESK REVIT

34. 34
FIRST FLOOR 3D RENDERING
RESTAURANT VIEW
RENDERING DONE IN AUTODESK REVIT

35. 35
FIRST FLOOR 3D RENDERING
PASTRY CAFE / RESTAURANT VIEW
RENDERING DONE IN AUTODESK REVIT

36. 36
SECOND FLOOR 3D RENDERING
BAR / HOOKAH LOUNGE VIEW
RENDERING DONE IN AUTODESK REVIT

37. 37
SECOND FLOOR 3D RENDERING
BAR VIEW
RENDERING DONE IN AUTODESK REVIT