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). World Buildings Directory - Royal Danish Yachtclub KDY. [online]
Worldbuildingsdirectory.com. Available at: http://www.worldbuildingsdirectory.com/project.cfm?id=688 [Accessed 23
Jan. 2015].
 KDY, R., Club, C., Hotel, L., Installation, S., PUMA City, S., Tuborg Waves, V., Lounge, N., 66, R., Village, J., Museum, A.
and Centre, F. (2015). Royal Danish Yachtclub KDY. [online] OpenBuildings. Available at:
http://openbuildings.com/buildings/royal-danish-yachtclub-kdy-profile-3756 [Accessed 23 Jan. 2015].
 Livingsteel.org, (2015). Finalist - Sky gardens. [online] Available at: http://livingsteel.org/our-competitions/secondcompetition/wuhan-china/finalist-sky-gardens [Accessed 23 Jan. 2015].
 Pizzahut.co.uk, (2015). Pizza Delivery, Restaurants & Takeaway | Order Online with Pizza Hut. [online] Available at:
http://www.pizzahut.co.uk/ [Accessed 23 Jan. 2015].
 Whitbreadrewards.com, (2015). Welcome. [online] Available at: https://www.whitbreadrewards.com/welcome [Accessed
23 Jan. 2015].
 3idog.com, (2015). [online] Available at: http://www.3idog.com/Wordpress/wp-content/uploads/2011/12/Mylor-Image04a.jpg [Accessed 23 Jan. 2015].
 Anon, (2015). [online] Available at: http://www.topboxdesign.com/wp-content/uploads/2010/11/Yas-Island-Yacht-Clubdesign-Interior-3.jpg [Accessed 23 Jan. 2015].
 Anon, (2015). [online] Available at: http://www.threefoldarchitects.com/assets/Uploads/01UYC-A2-BOARD.jpg
[Accessed 23 Jan. 2015].
 Christianfroggattarchitects.com, (2015). [online] Available at: http://www.christianfroggattarchitects.com/wpcontent/uploads/2011/11/Ullswater_pg2.jpg [Accessed 23 Jan. 2015].
 Littlefield, D. (2012). Metric Handbook. Hoboken: Taylor and Francis.
18