Cafe Designing Process - Essay Example

Designing a café Background Designing is a detailed process of considering various features and elements in order to develop an aesthetic and sustainable structure. Designing a café for example is such a process, which requires the appropriate placement of different elements strategically in order to result in a structure that does not only appeal to the client but to the subsequent clients of the facility as well. Among the factors that influence the design of the café are accessibility, convenience of use and the need to accommodate fifty people. Effective design should develop an aesthetic structure that exhibits appropriate use of land among there naturally existing resources that will contribute to the design of the structure thereby influencing the accessibility and use of the structure. Among the basic client requirements are the need to capitalize on natural resources and the need for use of low carbon materials in the construction of the structure. This implies that the design will consider such factors as the climatic conditions of the area in order to incorporate the flow of wind in the cooling system of the facility and the natural light in illuminating the facility (Crysler, Stephen & Hilde, 2012). Additionally, the topography of the land should influence the design and positioning of different features thereby achieving a structure whose design infuses with nature thereby developing a unique and equally artistic structure. The beauty of a café helps market the business while the low operational costs of the structure minimizes bills thereby maximizing the profitability of the business. The designing and development process should uphold the principles set by the client key among which is low carbon emission. This implies that the construction process and the materials used in the construction should emit as minimal carbon as possible. Additional, the business should not pollute the environment both during its construction and in its use. This compels the designers and the engineers to use specific equipment and design a structure that will not pollute the environment. Among the common types of pollution during construction is noise while the other types of pollution during the use of the facility will include garbage management, emission of carbon and the contamination of other naturally existing resources such as water bodies. Low operational cost requires that the designers ensure to construct the structure on recyclable materials and to not only safeguard the longevity of the structure but also to infuse its management and operations to the naturally existing resources (Jefferis & David, 2004). Design process Fifty client is a manageable number that will not require a large space. However, the client demands a café that can extend to the outside especially in fair weather. This implies that the design of the structure should consider the need for a lush garden that would appear decorate as it blooms in rainy weather but leave adequate space for the placement of seats and tables in fair weather. Such a requirement will increase the capacity of the café. While the construction will have a maximum sitting capacity of fifty, the garden will seat yet another fifteen people during such conducive weather. This provides a natural way of increasing the capacity of the café during fair weathers, which are rampant during holidays. The café is likely to receive more clients at such time (Bell & Patrick, 2006). A sitting space for fifty clients excludes an additional space for the kitchen, store and the toilets among other essential facilities included in the structure. The garden on the other hand will demand a place capable of sitting a minimum of fifteen clients and an additional space to provide parking for at least twenty cars. The business therefore requires a land of not less than three acres. The café will sit on about one and a half while the other one and a half remains to provide outside services and parking. The dimensions of the café are two hundred feet by five hundred feet. Additionally, the design is a two-story structure. An elevated space will not only increase the surface of the café but also makes it possible for the design to capitalize on such naturally existing resources as wind to cool the café. The building materials will include timber, concrete, glass tiles. Such materials enhance the client’s requirement for a low carbon emitting structure. Additionally, the materials are easy to maintain and have longer life span. They will therefore result in a structure that will last long. The structure requires a deep foundation in order to support the tall structure. Story buildings require adequate stability in order to spread the weight of the structure evenly thereby resulting in strong stable structure. The deep foundation coupled with the large size of the base of the building measuring two hundred feet by five hundred feet will provide the much desired stability and strengths thereby assuring the structure and its subsequent users of the safety of the café. The shape of the building will not only contribute to its beauty but to its usability as well. The P-shaped structure will provide the building with adequate space thereby facilitating effective floor planning in order to accommodate all the features required by the client. Key among such requirement is the kitchen space. The kitchen requires adequate space to enable free movement of the employees. Furthermore, the design of the kitchen should enhance the convenience and usability of the café by increasing the efficiency of services delivered by the café’s employees. The heat from the kitchen should not affect the comfort of the clients sitting adjacent to the kitchen. This implies that the design and the positioning of the kitchen are strategic to the success of the entire business. The toilets are yet other important features of the café. The design should incorporate the toilets and place them strategically in the building in order to increase both their accessibility and usability. The toilets must be within the structure but their placement must be strategic in order to increase the comfort of both the clients and the employees. The number of the toilets must be commensurate to the number of people the structure will sustain. The fifty revelers and the five employees require at least three toilets spread strategically within the two floors of the structure. The position of the toilets should equally be strategic in order to ensure that the smell does not interfere with the clients. In placing the toilets, the designers will therefore consider the direction of wind, the wall of the toilets and make them noise proof in order to curb any form of discomfort from the toilets. Accessibility is a fundamental design issue that requires effective consideration. The café must be accessible to all the possible clients including the disabled. The large sitting space that extends the two floors ensures that the café is not crowded. The spacing of seats and tables within the cafes facilitates the circulation of air and wind within the café thereby maintaining the temperature of the otherwise warm social places. Additionally, the large sitting space results in large alleyways that is accessible to every type of a user including the disabled who would wheel their armchairs throughout the place. However, the disabled may not access seats upstairs owing to the fact that the first floor is accessible only through the stairway. However, the ground floor and the space outside offer equal amount of comfort thereby eliminating the urge for such people to access the higher floor (Hepler & Paul, 1971). As explained earlier, the toilets are strategic and equally accessible to every individual including the disabled. The large alleyways do not only increase the access of the café but are essential in crisis management. Fires may break out in such facilities, the wooden walls and the presence of biofuels and the electric wires heighten the chances of a fire outbreak. With the large alleys and less crowded sitting space, the structure and design will not only mitigate on causality but also minimizes the destruction of capital. The café has a large garden and sits next to a hill. Such natural features increase the beauty of the structure by providing the hotel with a serene ambience. The hilly region increases the wind thereby providing the designers with the need to consider such natural resource in the functionality of the café (Banister, 2001). The large land also provide adequate space for the design of the lawn in order to provide the café with adequate parking and a lush garden that will not only beauty the café but also increase the sitting space in fair weather. The final design and its relationship with the development process The final design provides a beautiful and spacious two-story structure that will serve as the café. The beauty of the structure arises from the lush large natural garden, an ample parking and the hilly background that provides an overhang of green as the leafy trees hang perilously to the structure. The front of the structure is infused with large doubles doors that open outwards thereby extending the cafe space. Furthermore, the outward opening of the doors easily extends to the garden where additional seats create a natural extension of the café in fair weather. The garden boasts beautiful flowers adequately spaced in order to accommodate the seats in design of cottages. The structure has large front doors that as explained open outward to increase the space to the gardens. Additionally, the structure has low large windows that increase the flow of the wind throughout the structure thereby cooling the sitting floors. The free flowing wind coupled with the uncrowded sitting space easily cools the entire sitting space without installing air conditioners. The floors are high enough to facilitate the natural cooling system. Additionally, the large windows and doors provide the structure with adequate illumination from the natural light. The placement of the windows considers the movement of the sun thereby preventing the sun from entering the structure a feature that may inconvenience the clients. The placement of the kitchen and the toilet among other essential features of the structure contribute to the usability of the structure. The large alleys facilitate the movement of both clients and employees of the cafe. The kitchen has a unique design in order to enhance the use of natural resources in both cooling and illumination. The kitchen is separated by a concrete wall but has large doors and windows to facilitate the free movement of the employees. The concrete wall is a vital design measure that helps prevent fires from reaching the sitting space. The structure has electricity but minimizes the use of electricity since it operates during the day depending entirely on daylight. The electricity enables illumination at night and for other functions in the kitchen. The structure has electric bulbs and air conditioning system but such are used only in extreme conditions (Cuff, 1992). The beauty of the structure arises from a combination of different factor and elements. The tiled roof cools the structure owing to its low rates of conducting heat. The high roof and wide low windows facilitates the free circulation of air and flow of wind, which cools the sitting area naturally. The structure has a wide natural garden that extends the siting space in in sunny weather. Additionally, the structure has adequate litterbins positioned strategically within the sitting floors to enable the sorting of garbage for dumping. Effective garbage management coupled with the strategic placement of the toilets is essential features that ensure that the structure is environmentally friendly. The entire structure therefore has minimal chances of emitting carbon. The café uses electricity and biofuels as the main means of cooking thereby minimizing environmental degradation. References Banister, F. (2001). A History of Architecture on the Comparative method. New York: Elsevier Science & Technology. Bell, V. & Patrick, R. (2006). Materials for Architectural Design. London: Laurence King. Crysler, C. G., Stephen, C. & Hilde, H. (2012). The Sage Handbook of Architectural Theory. London: SAGE. Cuff, D. (1992). Architecture: The Story of Practice. Cambridge, Mass: MIT Press. Hepler, D. E. & Paul, R. W. (1971). Architecture; Drafting and Design. New York: McGraw-Hill. Jefferis, A. & David, A. M. (2004). Architectural Drafting & Design. New Albany: Delmar Thomson Learning. Read More