Morgan O'Reilly
Morgan O'Reilly is a recent graduate of Humber College's Honours Bachelor of Interior Design. Her design interests lie in the hospitality sector which inspired a thesis project focusing on a restaurant model developed for dining post COVID-19. Morgan is excited to start her Master's of Advanced Architecture at the Institute for Advanced Architecture of Catalonia in Barcelona fall 2021.
Project Overview
Restaurant model developed through a thesis study to support the reopening of restaurants in the Toronto area post COVID-19. This study explored the use of contactless technology, exterior environment, intention design strategies and advanced mechanical systems to allow the restaurant experience to feel less restrictive. The aim of this thesis project is to make a model restaurant that uses intentional behavioural design measures to create a restaurant that meets all the health and safety guidelines, and the social restrictions implemented to combat the spread of COVID-19 so that the restaurant can be fully operational.
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2D Diagram Exploration.
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3D Preliminary Isometric Exploration.
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3D Preliminary Massing Model.
Concept/Design Process
The concept of the space was inspired by the duality of two separate restaurants connected together and symbolic of the duality between masculine and feminine. In order to give each restaurant their own identity, each restaurant was modeled and personified based on a name; Florence and James. The theme of duality is carried throughout the project and is expressed through masculinity and femininity, freedom and structure, connection and separation, and creation and destruction. These themes relate back to the aim of the thesis topic, regaining connection in a time of separation and to utilize the sense of destruction the pandemic has brought on to inspire creative solutions.
Floor Plans
In order to limit contact between patrons, the 10,000 square foot building has been divided into two separate restaurants only connected by the shared kitchen, this concept also allows restaurateurs to cut down on overheard rent costs and utilize their high priced square footage more efficiently. To encourage patrons to respect the guidelines as well as feel comfortable in the space, the layout was intentionally designed with tables 6 feet apart or with partitions between tables. The occupant load of each restaurant was determined by the design of the building based on numbers of patrons to be accommodated by the tables and chairs. By determining the occupant load this way it also ensures that the numbers are more manageable in terms of COVID-19 restrictions in an interior environment at one time.
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First Level Floor Plan.
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Second Level Floor Plan.
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Roof Level Floor Plan.
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Section through James Eatery & Spirits.
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Section through Florence Restaurant.
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Exterior Rendering.
Sections/Elevations
To maximize the exterior environment, each level of each restaurant has its own unique outdoor dining area; the first floor has an interior courtyard that opens to the interior bar and the exterior courtyard by use of pivoting stacking doors, the second floor has a terrace stacked on top of the interior courtyard partially covered by a green roof and partially covered with a louvred pergola to protect against weather, the third floor is a rooftop patio exposed to the elements except for a small louvred pergola over top a private dining area.
3D Views
These perspective renderings show a three dimensional illustration of the duality between the two restaurants, their finishes, materials and the overall atmosphere created in conjunction with the use of contactless technology, exterior environment, intention design strategies and advanced mechanical systems.
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Florence Main Floor Bar View.
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James Booth Seating View.
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Florence Interior Courtyard View.
Poster
Restaurant model developed through a thesis study to support the reopening of restaurants in the Toronto area post COVID-19.
