CONCEPT BOOKLET DAVID MILLER – (13001693) The Inverness marina is to be developed to be a modern luxury facility for its guests. The building is to have presence and draw attention from the Kessock Bridge. This document outlines the conceptual design process for the Inverness marina and how it has met these standards. CONTENTS Contents –1 Development analysis –2–3 Site analysis –4–7 Design development – 8 – 10 Construction and materials – 11 External design development – 12 – 16 Appendices – 17 References – 18 1 House Actuals 2013/2014 DEVELOPMENT ANALYSIS – Loch Ness House BE SITE (Restaurant) Premier Inn SPACE REQUIRMENTS Week 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 The main aspect that was researched in this project was which area would drive the most profits. So case studies of various sites in inverness were researched and it was clear that the most profits would be made in the restaurant. Various sites such as “Pizza Hut” (Pizza Hut, 2015) and “Beef Eater” (Whitbread, 2014) where making upwards of £30,000 a week these are both basic restaurants on the outskirts of the town of inverness. Beef Eater made over £1.7 million on one year net sales which the project will be a similar size this building. So the profit margins for this project are huge if the restaurant is focused on and made priority. Financial Periods Period Evnt TY Pd 1 Pd 1 Pd 1 Pd 1 Pd 1 Mothers Day Pd 2 Pd 2 Pd 2 Pd 2 Easter Pd 3 Pd 3 Pd 3 May Bank Hol Pd 3 Spring Bank Hol Pd 4 Pd 4 Pd 4 Pd 4 Pd 4 Fathers Day Pd 5 Pd 5 Pd 5 Pd 5 Pd 6 Pd 6 Pd 6 Pd 6 Aug BH Pd 7 Pd 7 Pd 7 Pd 7 Pd 7 Pd 8 Pd 8 Pd 8 Pd 8 Pd 9 Pd 9 Pd 9 Pd 9 Pd 10 Pd 10 Pd 10 Pd 10 Pd 10 Xmas New Year Pd 11 Pd 11 Pd 11 Pd 11 Pd 12 Pd 12 Pd 12 Pd 12 Valentines pd 1 pd 2 pd 3 pd 4 pd 5 pd 6 pd 7 pd 8 pd 9 pd 10 pd 11 pd 12 Qtr 1 Qtr 1 Qtr 1 Qtr 2 Qtr 2 Qtr 2 Qtr 3 Qtr 3 Qtr 3 Qtr4 Qtr 4 Qtr 4 Qtr 1 Qtr 2 Qtr 3 Qtr 4 H1 H1 H2 H2 Occ % 55.8% 53.8% 67.9% 59.0% 83.1% 80.1% 75.0% 73.9% 69.4% 79.3% 86.8% 92.3% 94.4% 91.9% 91.5% 90.6% 90.0% 97.2% 97.4% 97.9% 97.2% 97.0% 97.4% 98.9% 99.2% 99.2% 95.5% 96.2% 97.4% 96.1% 95.9% 91.2% 97.9% 85.0% 83.1% 75.6% 72.9% 67.1% 62.2% 69.4% 67.5% 50.8% 38.7% 64.8% 42.3% 42.7% 53.8% 46.2% 43.2% 59.0% 76.3% 65.0% Breakfast Covers 535 332 424 402 641 681 551 454 477 545 568 645 698 599 601 613 582 742 792 810 911 884 1001 964 882 777 620 633 680 626 618 609 784 717 522 525 378 361 332 479 373 379 362 525 330 267 318 337 224 397 549 395 Covers exc Net Food SPH Net Rest Sales Breakfast Total Covers £ £ 1,788 2,141 9.07 24,075 1,785 2,117 10.17 26,785 1,909 2,333 9.05 26,474 2,018 2,420 8.89 27,526 2,849 3,490 8.90 38,643 2,449 3,130 8.78 33,517 2,149 2,700 9.06 30,265 1,959 2,413 9.5 29,642 2,283 2,760 9.41 33,929 2,629 3,174 9.43 36,649 2,333 2,901 9.33 34,134 2,472 3,117 8.89 34,729 5,553 3,251 8.90 35,487 2,551 3,110 9.12 35,812 2,287 2,888 9.29 34,101 2,770 3,383 9.36 40,097 2,441 3,023 9.47 35,224 2,291 3,033 9.28 35,182 2,773 3,565 9.03 39,500 2,733 3,543 9.10 38,552 2,781 3,692 9.01 39,944 3,179 4,063 9.02 42,681 2,976 3,977 9.48 42,352 2,957 3,921 9.39 41,714 2,825 3,707 9.41 40,150 2,620 3,397 9.61 38,198 2,445 3,065 9.62 36,845 2,296 229 10.06 36,229 2,279 2,959 9.54 34,980 2,153 2,779 10.02 33,741 2,461 2,079 9.61 36,846 2,439 3,048 9.32 35,576 2,465 3,249 9.13 35,643 2,234 2,951 9.13 32,453 2,086 2,608 9.34 29,890 2,249 2,774 9.23 32,268 1,975 2,353 9.31 28,606 2,177 2,538 9.10 29,124 1,821 2,153 9.37 25,599 2,000 2,479 9.58 28,431 1,918 2,291 9.97 29,421 2,140 2,519 10.20 31,654 2,136 2,498 13.15 38,119 2,682 3,207 10.15 39,852 2,039 2,369 8.90 25,623 2,208 2,475 8.82 27,968 2,220 2,538 8.86 28,165 2,469 2,806 8.59 30,129 1,809 2,033 9.56 24,718 1,952 2,349 9.42 27,275 2,453 3,002 9.26 33,359 2,194 2,589 9.72 30,489 F&B Weekly Labour £ 5,996 6,476 6,207 5,785 7,964 7,464 6,396 6,225 6,994 7,087 8,198 7,576 7,456 8,053 7,750 8,593 7,330 7,404 10,137 10,544 10,548 2,994 8,939 8,553 8,352 9,055 8,146 7,767 7,946 7,948 8,500 8,694 8,435 8,161 7,280 7,433 6,939 6,916 6,303 7,223 8,033 8,117 9,204 8,718 6,992 6,826 7,033 7,120 7,452 7,421 7,469 7,419 F&B Weekly Labour % 24.8% 24.2% 23.4% 21.0% 20.6% 22.3% 21.1% 21.0% 21.0% 19.3% 24.0% 21.8% 21.0% 22.5% 22.7% 21.4% 20.8% 21.0% 25.7% 27.3% 26.4% 7.0% 21.1% 20.5% 20.8% 23.7% 22.1% 21.4% 22.7% 23.6% 23.1% 24.4% 23.7% 25.1% 24.4% 23.0% 24.3% 23.7% 24.6% 24.5% 27.3% 25.6% 24.1% 21.9% 27.3% 24.4% 25.0% 23.6% 30.1% 27.2% 22.4% 24.3% 2,152 2,163 2,456 3,137 3,397 3,624 3,177 2,632 1,596 2,118 1,252 1,565 10,349 8,840 9,987 12,300 11,466 11,378 11,634 9,224 8,222 10,876 8,936 8,408 12,501 11,003 12,443 15,437 14,863 15,002 14,811 11,856 9,818 12,994 10,188 9,973 143,503 126,716 140,999 180,416 160,678 162,414 178,641 133,562 115,597 167,477 111,886 115,840 32,397 27,079 30,317 39,130 34,223 34,899 40,307 32,570 27,590 41,295 27,970 29,760 22.6% 21.4% 21.5% 21.7% 21.3% 21.5% 22.6% 24.4% 23.9% 24.7% 25.0% 25.7% 6,771 10,158 7,405 4,935 29,176 35,144 29,080 28,220 35,947 45,302 36,485 33,155 411,219 503,508 427,800 395,204 89,793 108,252 100,468 99,025 21.8% 21.5% 23.5% 25.1% 16,929 12,340 29,269 64,320 57,300 121,300 81,249 69,640 150,889 914,786 823,003 1,737,730 198,044 199,492 397,537 21.7% 24.2% 22.9% 2 H1 H2 FY Restaurant DEVELOPMENT ANALYSIS – SPACE REQUIRMENTS The marina facility will be constructed over two floors separating the marina club members, from visiting customers. Minimum space requirements have been calculated for each area of the development, these are follows; Restaurant & Bar “A la carte” 200 cover restaurant = 400m2 100 cover bar = 90m 2 Total area = 490m2 Kitchen “A la carte” Specialty food = 140m2 Club Facility Luxurious club space = 100m2 Office and Staff Room Staff and office space = 100m2 Total space = 930m2 3 SITE ANALYSIS – SPACE REQUIRMENTS With the areas required determined the special need were pieced together, to go the optimum amount of functionality. To do this accurately, a food service plan was followed. This locates the required spaces accurately as some need to be distant from one another and others have to be together. All spaces were orientated to make most use of the available views on site. This is why the building was placed on the edge of the site, almost on the edge of the water. This gives breathtaking views for all people seated both within and without the complex. The views to the south are very industrial, this has focused all the glazing to the north and all has been done to avoid the obstruction of the views. The site itself were the building has been placed is rather narrow. To use this functional the building requirement have had to be stretched to fit in, while not wasting the potential views. N 4 SITE ANALYSIS – ACCESS The site must be easily accessed by customers, staff and delivery vehicles. It would be advantageous to have delivery accesses separate, but with the narrow restrictions of the site it’s not a possibility. Due to the nature of the building there would only be one delivery a day, if this is done in the early hours of the day before peak lunch time it will not congest the parking and access. N There has already been planning permission granted for an exhibition Centre on the plot. The development has been developed to collaborate with the access road. The parking is along the harbor giving a very pleasant parking area and a calming walk as you approach the complex, giving that essence for luxury. Lots of greenery and hard landscaping will be added to emphasise this. Drop off zones have been intergrated to allow quick taxi pickups and customer drop offs from the front door. N 5 SITE ANALYSIS – ASPECT The orientation of the building will make use of the spectacular views available to provide to customers. There are no limitations from neighboring buildings. The building roof will utilise the use of photovoltaic roof panels in order to reduce electricity costs, and benefit from government incentives. The visual impact of the building is critical, it is to be eye catching. The building has to bring a harmonosing beacon for the view from the Kessock Bridge to the inverness city Centre. Views Sun Wind N 6 SITE ANALYSIS – MASSING A massing study was undertaken to assses the visual impact of the building when placed on the site, in terms of height and foot print. The functional Sketches led to the forming of the 3D models. They all were design to have high levels of glazing and orientated to optomise views however the over use of simplicity didn’t give it presence on the site. A bridge concept was proposed however this would interfere with the access for delivery Lories. This also did not utilise the use of the views. 7 DESIGN DEVELOPMENT – LAYOUT To determine the layout of the building one of the case studies was looked into in more detail. KDY – Royal Danish Yacht Club this building was used as a basis of the conceptual form and highly influenced the design of the project. When the building was further researched, the buildings angles on its internal partitions would not comply with offsite manufacturing. So the internals where straightened out and simplified the shape giving a very functional template to furnish the restaurant and bar. By doing this it will ensure; Easy access to the building for staff, customers and deliveries Specific areas of the building are located where they benefit from the views High functionality and ease of use for the members of staff who work there. 8 Kitchen Area Restaurant Area Bar Area W.C Staff Area W.C W.C DESIGN DEVELOPMENT – LAYOUT All areas of the building are placed to benefit from views from the Bually Firth. The delivery area is located west to the building and all stock can be delivered through the building properly, for example having the fridges as close as possible so stock is refrigerated quickly. Delivery Entrance Customer Entrance Staff Entrance The reception area greets all who enter the premises. This will allow people to be hosted correctly and provide them a nice seating area if a wait is needed for a table during peak times. Toilets have been placed to the bar as customers who in that area will use them more frequently, it also is kept as far away as possible from the kitchen as possible for hygiene reasons. Seating will be available outside as well during the summer months for both drinking and eating which will draw in many customers as there are not many beer gardens in inverness. Club Members Area 9 DESIGN DEVELOPMENT – CUSTOMER FLOW The main focus on the flow of the building is for how well the staff can flow. If the staff can serve quickly it’s providing an excellent service for their customers encouraging them to come back and recommend others. Everything is simplistic and modern. Tables are kept to tables of numbers of four, if larger numbers are required tables can be pushed together. By using the same tables, they can be broken down into simpler sections for members of staff giving them more time with their guests and easier to manage. Everything is open plan to give the restraint an atmosphere. 10 CONSTRUCTION & MATERIALS – BASIC FORM Due to the nature of the ground conditions a light weight construction method needed to be provided. This has led to the selection of a light weight steel volumetric modular pods. Which will construct the basic shape for the full buildings then I will then be given a covered skin effect with ben steal attached to this system. These pods will be placed on miniature piles and hoisted into anchor bolt. All services required in the building will be pre-assembled off site. This will drastically drive down construction time, wastage and maintenance. Selection of suitable materials and construction methods have been considered carfully over several factors; Sustainability of the materials and supply chain to obtain the material Benefits to the local economy Costs of the material and construction process 11 EXTERNAL DESIGN DEVELOPMENT – INITIAL CONCEPTS The form of the building from the externals was explored, all designs tried to accommodate the site however it would not conjoin with offsite manufacturing. To make the building stand out on its site, the externals will be given a very dark cladding and a wooden interior for it to harmonise. The outline of the building will be white to emphasise its form/ 12 EXTERNAL DESIGN DEVELOPMENT – CHOSEN CONCEPT DESIGN The final form produced meets all the criteria that’s been set before. The complex accommodates all floor requirements and provides functionality and modern luxurious dining. The simplicity will allow ease of use and maintenance. 13 EXTERNAL DESIGN DEVELOPMENT – CHOSEN CONCEPT DESIGN 14 EXTERNAL DESIGN DEVELOPMENT – CHOSEN CONCEPT DESIGN 15 EXTERNAL DESIGN DEVELOPMENT – CHOSEN CONCEPT DESIGN 16 Restaurant & Bar Kitchen Fine dining Traditional 80 seats 2.0–2.4 table service 0.7 a la carte menu, cooked to order Pub bar (25% seating) including counter 0.6–0.9 Specialtiy food = 0.7 x 200 = 140 m2 APPENDICCES All these standards were extracted from the metric hand book at the catering section. (Metric Handbook, 2014) 200 cover restaurant 2m2 x 200 = 400m2 100 cover bar 0.9 x 100 =90m2 Including counter Total areas = 490m2 Total floor Space Kitchen = 140 m2 Restaurant & Bar = 490m2 Administration office = 10 m2 Club member area = 50 m2 Total space = 690 m2 + 10% = 759 m2 17 REFRENCES Anon, (2015). [online] Available at: http://www.designforhomes.org/wp-content/uploads/2012/03/ModularSteel.pdf [Accessed 23 Jan. 2015]. frontmedia:studio, h. (2015). 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