project data

situation analysis

Dining trends at the Club were changing. Members were becoming more interested in the casual terrace dining venue for dinning during the summer months in lieu of dining in either the Grill Room or the formal dining room. The problem was that the menu available on the terrace was limited by the equipment in the adjacent snack bar on the club’s lover level. The main kitchen, adjacent the formal dining room was located on the 1st floor.

the challenge

Design a year round casual dining venue on the lower level that can extend onto the terrace during the summer months. The facility must be cost effective and minimize equipment redundancy as the existing main kitchen and formal dining room will remain in place.