Deundrea interiors
PRoject Name: los boogaloos
Origin: The art institute of california-san diego
Course: inta352 Hospitality design
Course: inta352 Hospitality design
type: restaurant
Size: 10,000 sq-ft
About| model| Plan
About
Here’s a fact, customers see the place before they taste the food. It was my mission to give the ideal customers the best of both worlds with great food and design. This project was designed for a group of culinary arts students who teamed up with an interior design student(me) to create their dream restaurant. My group dreamed of a Creole-Latin cuisine built on the side of Santorini, Greece island. A physical model was part of the final project so my mock clients could visualize their new dream restaurant for Creole-Latin cuisine.
Starting with an amazing entry highlighted with a Spanish tile bar base, seating, and a beautiful chandelier. Leading by dark stained herringbone woods flooring guiding the eyes to the details. A subtle split complementary color scheme is used to help blend the Mexican Latin and French Creole visuals. For visual depth, fuchsia bougainvillea flowers and veins growing up the west wall. A custom chandelier of stained glass not only adds visual depth but also acts as a focal point. Meanwhile, the patio carry’s a more casual feel. Smoothly sanded pebble stone flooring to support a fireplace bar tables with volcano geode stones base. This will keep customers warm at night while they are enjoying their cuisine, beer, or live entertainment. Don’t matter what time of the day, every customer will be talking for days about the beautiful view they experience while they enjoy their Creole-Latin cuisine.
plan
Although the idea of combining Créole and Mexican Cuisine is a little exotic, good quality food cannot take away from the stranger, waiter, or coworker bumping into you. The space planning is strategically designed to ensure maneuver circulation is enough for comfortability without bumping into customers while they are enjoying their cuisine. The employees occupy the space anywhere from 8-12 hours a day, so they will need adequate space to move around this beautiful restaurant. Also, this will maximize the customer's experience outside of the food within the restaurant.
