MATERIALS
CONCEPT & GOALS
VIU CAFETERIA RENOVATION
STUDENT COMPETITION
I completed this project with Brynne Nadon for a class competition for the best design proposal for VIU's upcoming renovation. We were selected as the winners after presentations to members of the university who are heading the renovations.
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Our focus on this project was to create a proposed design that combines function, flexibility in use, budget, and school branding.
FLOOR PLANS
The floorplan was split into two functional zones. Zone one was considered the Cafeteria and consists of four tiered levels for seating. It is meant to be flexible to allow for various events and activities, while allowing many students to be seated at once. The second zone was considered the Servery and this is the space for purchasing food. The focus here was on efficient traffic flow, site lines for staff, and acceptable number and types of food displays.
REFLECTED CEILING PLAN
The reflected ceiling plan showcases some of the various types of lighting being proposed from suspended strip lighting to create a functional base layer of light, to feature pendants above lounge and bar seating for variety. The triangular wood panels break up the large exposed ceiling and add acoustic control to the open room. The Servery space focuses on general lighting that allows easy navigation and visibility with focal accent lights above the cashier desk.
ELEVATIONS
The elevations were created with autocad and rendered using photoshop and procreate. Showcasing some of the key millwork areas, these elevations demonstrates how a consistent colour palette was used to create branding and harmony throughout the spaces, while creating differentiation through varying applications.
These elevations show the top level of the dining space looking from the entry doors and looking back towards the entry doors.
These elevations show the long sides of the dining space of the cafeteria.
These elevations represent the perimeter of the Servery used for food service.
These elevations show the top level of the dining space looking from the entry doors and looking back towards the entry doors.
The front entry with large cork feature wall.
Upper seating area which includes bench seating and more casual lounge style seating.
Small two person booths located on the fourth level.
The front entry with large cork feature wall.
CAFETERIA PERSPECTIVES
These renderings showcase the intended layout, materials, and atmosphere of the Cafeteria space where people will socialize and eat. This large open room consists of four levels of seating, a condiment station, and vending machines.
SERVERY PERSPECTIVES
These perspectives showcase the intended layout, materials, and atmosphere of the Servery Space where people will purchase food.
An overview of the space as seen from the entry to the Servery.
View of the back of the Servery where the culinary arts station is located.
The proposed checkout becomes a major focal point to the space.
An overview of the space as seen from the entry to the Servery.
