Restaurant Renovation Design - Process Book

PROCESSBOOK-©RebeccaJensen.2013.AllRightsReserved.Nopartofthispresentationoranyofitscontentsmaybereproduced,copied,modifiedoradapted,withoutthepriorwrittenconsentoftheauthor,unlessotherwiseindicatedforstand-alonematerials
DESIGN PROCESS BOOK
Ella’s Restaurant
© Rebecca Jensen. 2013. All Rights Reserved.
No part of this presentation or any of its contents may be reproduced, copied, modified
or adapted, without the prior written consent of the author, unless otherwise indicated for
stand-alone materials

PROCESS BOOK - Ella’s Restaurant
© Rebecca Jensen. 2013. All Rights Reserved. No part of this presentation or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials
TABLE OF CONTENTS:
Programming
Pages 3 - 12
Schematic Design
Pages 13 - 25
Design Development
Pages 26 - 36

Ella’s Restaurant: Programming Research & Info Gathering
Introduction:
Ella’s Restaurant, known to be one of Laurel Height’s hottest breakfast spots, sits on the bustling intersection of California St and Presidio Avenue in the Laurel Heights/
Presidio Heights district. During the weekends, locals, nearby residents and tourists alike will wait over an hour to be seated. Midweek breakfasts and lunches are less busy,
and small groups can usually squeeze in without a wait.
Today, Ella’s serves breakfast and lunch only. The restaurant specializes in classic American comfort food at a reasonable, moderate price. Ella’s Restaurant used to also offer
reasonably priced comfort food for dinner as well (to include pot roast, lamb shank, gnocchi and more) until 2007, when the dinner service discontinued. Despite their
sometimes slow service, customers are fairly loyal to the establishment due to their consistent, home cooking. As an independent full-service restaurant, Ella’s has always
maintained the “homey” ambiance through its menu, service and décor.
Ella’s is located in a small quaint suburban neighborhood. The Laurel Heights and Presidio Heights area is a primarily middle class, suburban neighborhood. Streets are
known to be safe, and many white and Asian families live in the area. Ella’s is centrally located right next to three major Muni lines: the 1, 3 or 43. If people come to visit the
neighborhood, it’s often due to the fact that their visiting the California Pacific Medical Center’s California Campus, UCSF or the nearby Jewish Community Center. Main
shopping areas lie on California Street (west of Ella’s), which includes upscale expensive boutiques and restaurants often favored by “well-off-stay-at-home-moms.”
3

Problem Statement:
Ella’s Restaurant is a top weekend brunch spot in the Laurel Heights/Presidio Heights district in San Francisco, California. An independent full-service restaurant, Ella’s
currently does extremely well on the weekends, with lines out the door and a steady, loyal demand for the moderately priced, home-style cooking. Weekday breakfasts
and lunches carry a steady flux of loyal customers, though the restaurant is never as crowded during the week (compared to the weekends).
Currently, customers who’ve never heard of Ella’s are less likely to drop in due to the outdated décor and slightly above-margin menu prices. The owner’s of Ella’s
Restaurant believe that the restaurant can attract more young residents and visitors from nearby foot traffic hub spots (such as California Street foot traffic, Sacramento
Street foot traffic and UCSF students) with a refreshed, renovated design (to match the menu prices). In addition, the owners would like to add a very casual,
comfortable, low-priced dinner menu to the neighborhood, as there is not currently any other moderately priced, home-style dinner restaurants in the neighborhood.
Online User Research:
Restaurant Category:
• Type: Comparative Diner
• Average Spend Per Person (including drink, tip and tax):
o $ - Cheap, under $10
o $$ - Moderate $11-30 - ELLA’S
o $$$ - Spendy $31-60
o $$$$ - Splurge Above $61
Site Location:
4

PROCESSBOOK-©RebeccaJensen.2013.AllRightsReserved.Nopartofthispresentationoranyofitscontentsmaybereproduced,copied,modifiedoradapted,withoutthepriorwrittenconsentoftheauthor,unlessotherwiseindicatedforstand-alonematerials Site Visit:
Below are some initial notes and sketches taken while visiting Ella’s
on Monday afternoon around 12pm.
Goals and Objectives:
The end goal for the design renovation and new dinner feature is to increase revenue
for the restaurant. The new design is meant to match the slightly above-average menu
prices, because currently, the décor is outdated and irrelevant to market expectations.
Additional short and long term goals are included below:
• Use evidence-based design strategies throughout the programming and
conceptual phases
• Stay true to the Ella’s Restaurant brand across all design elements
• Train and hire attentive and reliable staff to ensure a fast and easy experience for
the customers
• Avoid creating a drastic renovation change where the loyal customers no longer
feel like it’s the same restaurant
• Break even all costs within two years
Current Users:
Current & Target Market
o The type of customers who come to Ella’s care more about quantity and quality
of food, rather than small portioned, high-priced yuppie dishes. They are willing
to pay a bit (but not a whole lot) more for a good quality dish, and these customers
are less concerned about profile status.
o Neighborhood locals, out of towners, families, couples, singles, groups of 2-5
friends
o All age groups, medium household income, blue collar
o Kid-friendly
Additional Users of this space
o Wait Staff
o Kitchen Staff
o Managerial Staff
o Delivery Service Workers
o Mechanical Men
5

Current Competition:
Primary:
Nearby breakfast/brunch restaurants
“Is there anywhere else close-by with a shorter line?”
Rigolo Café (Laurel Heights)
Baker and Banker (Pac Heights)
Kate’s Kitchen (Hayes Valley)
Sweet Maple (Lower Pac Heights),
Blue Jay Café (Nopa)
Elite Café (Lower Pac Heights)
Eddie’s Café (NOPA)
Magic Flute Garden Ristorante (Presidio Heights).
Potential Dinner Competition:
Nearby dinner restaurants,
“What do you feel like for dinner tonight?”
Rigolo Café (Laurel Heights)
The Corner Store (Laurel Heights)
Hisago (Laurel Heights)
Thai Café (Laurel Heights)
Midori Sushi (Laurel Heights)
Osteria (Presidio Heights)
Pasta Pomodoro (Laurel Heights)
Mel’s Drive-In (Laurel Heights)
Magic Flute Garden Ristorante (Presidio Heights)
Secondary:
Further away, but destination breakfast/brunch restaurants
“Let’s just go to another neighborhood”
Eats (Inner Richmond), Mama’s (North Beach)
Town’s End (SOMA)
Chloe’s Café (Dolores Heights)
Zazie (Cole Valley)
Rose’s Café (Cow Hollow)
Universal Café (Mission)
Dottie’s (SOMA)
Tertiary:
Destination restaurants
“Worth the drive...”
Sally’s (Potrero Hill)
Just for You (Potrero Hill)
Brenda’s Soul Food (Tenderloin)
Homemade Cafe in (Berkeley)
6

City Zoning:
Ella’s Restaurant is located in a Neighborhood Commercial District,
in an NC-2 zone. NC-2 is a small scale, 2 commercial stories type
building.
Occupancy: A-3
Occupancy Load: TBD
Structural and Operational Requirements:
• Energy efficient HVAC units for proper cooling and heating
• Adequate fire safety features such as automatic emergency
sprinkler systems, automatic alarms and exit doors
• Sufficient lighting units for staff and customers (to be used in
combination with natural light)
• Access to water as well as plumbing fixtures for all restrooms
• Alarm systems to ensure security at night
• ADA compliant across all measures
• Staff access to the building from 4am 2am, as hours of operation
will be from 6am-10pm
Code Research:
There are several codes to be aware of as it relates to a restaurant renovation. The following
requirements must be met by the California Retail Food Code:
• Multiuse food-contact surfaces shall be all of the following:
o Smooth
o Free of breaks, open seams, cracks, chips, inclusions, pits and similar
imperfections
o Free of sharp internal angles, corners and cervices
o Finished to have smooth welds and joints
• Nonfood-contact surfaces of equipment that re exposed to splash, spillage or other
food soling or that require frequent cleaning shall be constructed of a corrosion-
resistant, nonabsorbent and smooth material that allows easy cleaning and to facilitate
maintenance and free of unnecessary ledges, projections and crevices to allow for easy
cleaning and to facilitate maintenance
• Materials that are used in fabric implements shall not allow the migration of
deleterious substances or impart colors, odors, or tastes to food and under normal
use conditions shall be safe, durable and sufficient in strength to withstand repeated
cleaning or laundering and shall be resistant to fraying and deterioration.
• Except as specified, copper and copper alloys such as brass may not be used in
contact with a food that has a pH below six, such as vinegar, fruit juice, or wine or a
fitting or tubing installed between a backflow prevention device and a carbonator
• Clean toilet rooms in good repair shall be provided and conveniently located
and accessible for use by employees during all hours of operation. The number of
toilet facilities shall be in accordance with applicable local building and plumbing
ordinances. Toilet tissue shall be provided in a permanently installed dispenser at each
toilet
• Sufficient natural or artificial lighting shall be provided
o At least 10 foot candles: At a working surface on which alcoholic beverages
are prepared or where utensils are used in preparation or service of alcoholic
beverages are cleaned
o At least 20 foot candles: In server stations where food is prepared
• Each permanent food facility shall be fully enclosed in a building consisting of
permanent floors, walls and an overhead structure that meet the minimum standards
as prescribed by this part
• Walls and ceilings of all rooms hall be of a durable, smooth, nonabsorbent and easily
cleanable surfaces
7

Floor Level Change Codes:
• Ground and floor surfaces along accessible routes and in accessible rooms and spaces including floors,
walks, ramps, stairs, and curb ramps, shall be stable, firm, slip-resistant
• Changes in level up to 1/4 in (6 mm) may be vertical and without edge treatment (see Fig. 7(c) ). Changes in
level between 1/4 in and 1/2 in (6 mm and 13 mm) shall be beveled with a slope no greater than 1:2 (see Fig.
7(d) ). Changes in level greater than 1/2 in (13 mm) shall be accomplished by means of a ramp that complies
with 4.7 or 4.8.
• If carpet or carpet tile is used on a ground or floor surface, then it shall be securely attached; have a firm
cushion, pad, or backing, or no cushion or pad; and have a level loop, textured loop, level cut pile, or level
cut/uncut pile texture. The maximum pile thickness shall be 1/2 in (13 mm) (see Fig. 8(f)). Exposed edges of
carpet shall be fastened to floor surfaces and have trim along the entire length of the exposed edge. Carpet
edge trim shall comply with 4.5.2.
Spatial Requirements:
• Kitchen space should occupy about 40-50% of the total square foot space
• The entrance and seating area should be in the front of the restaurant
• Men and women’s restrooms must be in close proximity to the seating area
• Manager should have an office that can overlook both the front of the house as well as the back of the house
• Aisles and tables must be within reasonable, comfortable proximities to one another
o Table Service requires 15 to 18 square feet per person
o Main circulation space should be 3-5 feet wide
• Wait stations should be included in the design
o One small wait station of 2x2 feet is recommended for every 20 seats, or one large station of about 8x20 feet
for every 50 seats
• Way finding paths should be clear and understandable
• Different size tables to accommodate different group sizes
Spatial Zoning:
• Public Zones
o The public zone in the restaurant is the “front of the house.” This includes the entrance, waiting areas,
dining area, service and restrooms. The entry area should guide the customer to the ordering area with both
visual and way finding cues.
• Private Zone
o The private zone is considered he “back of the house.” This includes the kitchen, food prep areas, staff break
room, staff restroom, manager’s office, dry and cold storage, as well as an area for waste and disposal.
8

Case Study #1: McLintock’s
McLintock’s is a breakfast, lunch and dinner restaurant in downtown San Luis Obispo. In this case
study, I know that McLintock’s does particularly well for both breakfasts and dinners. By label, they
are a steakhouse, though they serve all different kinds of meals on their menu. They are almost always
busy and locals seem to really enjoy coming back to this restaurant. My goal for this case study is to
understand how and why it does well for both breakfast and dinner.
I had the opportunity to ask a few local residents if they go to breakfast or dinner at McLintock’s. After
several surveys, I found that many locals go to both breakfast and dinner. Breakfasts are particularly
popular during the weekends, and dinners are popular throughout the week and weekends. When I
asked a few different people why they think it works for breakfast and dinner, I received the following
quotations:
• “They have their niche of steaks and they do it well”
• “They’re good hearty meals, you can get a steak and eggs for breakfast.”
• “They have a unique atmosphere – goes well with steakhouse, having heads of animals on the
walls.”
• “I think because they’re known as steakhouse, their meat for dinner or breakfast works just as
well.”
There are other steakhouses in the area, though no other
restaurants directly compete with McLintock’s. It’s a step up
from Tahoe Joe’s or Outback Steakhouse because it doesn’t
have the “commercial feel.” It feels like a family-owned and
operated restaurant with a personal, human element.
Looking at the décor of this restaurant, the casual, cowboy,
laid-back feel works for both breakfast and dinner. The space
is a little cramped, but that fits the style of the restaurant. It’s a
“meat and potatoes” kind of restaurant, where people should
feel like they’re getting home-style service and a “not too
fancy” meal. If the décor were fancier, locals would probably
(subconsciously) feel that the food got fancier, which is
something that would not work well here.
Based off my observations and interviews, it
seems that McLintock’s does well because they’ve
narrowed down their focus to something that
they’re really good at. They’re known for their
good steaks, and they’ve been able to consistently
translate that niche specialty across three different
meal types (breakfast, lunch and dinner). They’ve
kept up the same steak quality whether it’s dinner,
lunch or breakfast. I think that if McLintock’s steak
and eggs or chicken fried steak (on the breakfast
menu) wasn’t consistent with the quality of the
dinner steaks – then this restaurant wouldn’t do as
well.
9

Case Study #2: Big Sky Cafe
Big Sky Café is a breakfast, lunch and dinner café located in downtown San
Luis Obispo. Like Ella’s, Big Sky is a restaurant predominantly known for their
delicious breakfasts. On weekends, neighborhood locals and visitors alike will
flock to Big Sky, and it’s usually pretty crowded for brunch, and people usually
have to wait for a table.
Big Sky is known for it’s farm-to-table, healthy fresh food. There are a lot of
vegetarian and vegan options as well as plenty of options for the meat-lover. I
had the opportunity to speak with a small group that was eating breakfast on a
Saturday morning. A particular quotation stood out to me while speaking with
them:
- “We love breakfast here, and we’d love to try dinner too.”
After considering this statement, I spoke to several other locals about the
restaurant. Something I found particularly interesting is that a lot of people
who went for breakfast liked it so much that they’d like to eventually try dinner
too. Or, some people loved their dinner so much, they’d love to come back for
breakfast. Or some people who came for lunch, would love to try dinner. Bottom
line: there is a loyal set of customers coming to Big Sky, and these loyal fans
believe there will be consistency in the quality food, which is why they are willing
to try another meal type. *I also noticed acoustical ceiling panels to keep noise
down.
Similar to my findings at McLintock’s (case study #1). Big Sky does well because they’ve
identified and maximized their market differentiation. That is, they’re one of the
only vegan, vegetarian, truly healthy “sit-down” restaurants in the downtown area. In
addition to that, they’re food is consistent across all meal types. If locals are looking for
a healthy breakfast, they know they can count of Big Sky for a healthy dinner too.
Some complaints I heard were that they loved the breakfast and brunch menu so
much, they wish Big Sky would offer all day as well. This is an interesting and insightful
comment that I will certainly take into consideration when planning Ella’s restaurant
strategy. Ella’s is known for their chicken hash…why not take different variations of
that chicken hash and create a dinner option out of that too? McLintock’s does it with
their steaks (taking dinner steaks and creating a similar steak and eggs breakfast), and
customers wish Big Sky would do something similar. It’s a great idea that I think I will
incorporate into Ella’s dinner strategy.
In terms of Big Sky’s market differentiation as the only healthy sit-down
restaurant in the area, I believe Ella’s has the same opportunity. There are no other
true “home-style cooking” dinner spots in the Laurel Heights/Presidio area. If we
can maximize and play up that differentiation, there’s a chance for success.
107

Case Study #3: Polker’s (Russian Hill)
I decided to visit a full-service breakfast, lunch and dinner restaurant in Russian
Hill. Polker’s has a similar atmosphere as Ella’s in that they serve casual comfort
food to include classic scrambles, potatoes, burgers, salads and sandwiches.
Similar to Ella’s, Polker’s is located in a rather yuppie neighborhood with plenty of
upscale restaurant neighbors. Also similar to Ella’s, Polker’s does particularly well
on the weekends during breakfast and brunch hours. However, I decided to study
Polker’s because they also tend to fill up most weeknights for dinner as well. Since
Ella’s will be opening a dinner menu, I hoped to gather insights on reasons why
Polker’s does well during the evening shift.
I walked into Polker’s at 7pm on a Tuesday night. Upon entrance, only a few
tables were occupied. I figured this must be more of a breakfast place. To my
surprise, by 8pm, all tables were filled. I had the chance to informally speak with a
few customers and staff members and below are a summary of my findings:
• Polker’s has a convenient location and food that dependable and consistent
• Parking can be bad, but it’s not that bad on weeknights
• Customers like that there are two outdoor tables, but they’re usually already
filled
• Burgers are good and easy. Maybe not “gourmet” but decent
• Customers like the new TV’s added to the bar area
Initial Restaurant Observations:
• Menu: Burgers, American breakfast, brunch and dinner
• Price: $$ (same as Ella’s)
• Location: Busy street in Russian Hill
• Parking: Street (same as Ella’s)
• Atmosphere: Casual, Relaxed
• Observed Demographic: Younger, casual demographic looking for an easy,
comforting bite to eat. Groups of all sizes (1-6) and all ages could be seen
her. Primarily Caucasian demographic.
• Service: Mediocre, slightly slow (they messed up my order)
• Floor Plan: Long rectangular floor plan. Mix of booths, 2-top and 4-top
tables as you go down the central aisle, and kitchen and restrooms in the
back. Bar with TV’s on the left side, seating on the right side. It seemed
effective for those that wanted to watch the TV’s. Though, the wait staff
seemed more interested in the TV’s than being attentive to customers.
• Things That Worked Well: The casual, not “overdone” décor matched the
menu. Easy location and one of the few casual spots on the block. Floorplan,
menu and ordering is easy/intuitive.
• Things That Didn’t Work Well: Could get loud, tables were very close to
each other, no bus station (but lots of workers clustered by bar area), food
runner path coincided with customer restroom path.
Apparently, Polker’s recently underwent an interior renovation. Also under new
management, the menu changed slightly. It sounds like the changes sparked
mixed reviews with existing loyal customers. Here are some Yelp reviews
regarding the new décor:
• “It’s been lightly refurbed! Feels much sleeker and welcoming than before.
Presumably this is a response to the next door pizza place which seems to
have stolen their clientele.
• “I was happy when it was finally redecorated, but now the menu is entirely
different. All my favorites are gone, and the veggie burger I ordered was
really horrible.”
• “You felt the need to change, but if your are going to change, go all the way.
Because you lost the old Polker’s faithful and I don’t think you’ve become
something yet that can attract it’s own faithful.”
• “Polker’s is trying to be something that it is not. The original place was so
much better.”
• “It’s only a matter of time before this place goes the way of every
other restaurant that loses itself while trying to fit the “new feel” of the
neighborhood. Guess what guys -- you had a great thing and you blew it”
11

Case Study #3: Polker’s (cont...)
Lessons Learned from Polker’s:
Clearly, a minor renovation can have a signifcant impact on existing loyal customers. If the décor changes too drastically, the customers can sense it (and potentially
reject it). A change in menu is an additional hard hit to loyal customers. When desigining a new space for Ella’s Restaurant, it’s important to keep in mind the current
loyal customers, as Ella’s has a fairly large loyalty fan club. Aside from keeping the same menu, it will be important to continue to investigate what the loyal customer’s
needs and desires are as it relates to the current interior design. We wouldn’t want to take away a design element that the loyal customers find critical to their dining
experience.
Translating Polker’s Lessons Into Ella’s:
Understanding Ella’s current customers is important, and based off initial Yelp research, here’s “what is/isn’t currently working” for Ella’s loyal customer base.
• “The tables are small and uncomfortable.”
• “The place is very home style”
• “The decor had a kind of neutral, semi-modern diner aesthetic, but it was definitely a nice place to sit and dine”
• “Aside from the big windows that allow tons of natural light to fill the space, the ambiance was bland. The pretty floral arrangements on each table we nice, but
not enough to give Ella’s a great brunch spot feel.”
• “It is obvious Ella’s has loyal fans among the locals we watched purchase delicious looking pastries to take home”
• “Consistent Sunday brunch, consistent food”
• “Lots of people seem to order food to go and bring home”
• “Ella’s has a laid back vibe (in that Marina-chic sort of way) with large windows bringing in fantastic lighting.”
• “The restaurant is full of natural light, but somehow the lighting is soft so that no one looks harsh. For that reason, I would say that it is a perfect place to go with
your sleep-over date.”
• “As we were leaving, the restaurant had a long line out the door - and honestly, I ca”n see why. The food and atmosphere are very well done, and dining at Ella’s is
a great way to start the day.
• “This is most certainly a village diner--albeit a very very Laurel Heights-y one.”
• “Ambiance was eh... ok. i think they need a makeover or something as it doesnt look as nice as i thought it would when I walked through the door.”
New Priorities For Ella’s:
• Don’t change the menu if the current customers like it
• Be mindful of a drastic decor change, some loyal customers might be extra sensitive
• Stick to homestyle because current customers think they do it best

12

Concept & Schematic Development
Version 1 - First Draft At Developing A Concept
First Draft Concept Statement:
The comfortable and approachable home-style cooking menu will help guide the design renovation. The design inspiration will come from the concept of “having lunch at a friend’s house.”
The design should reflect the feelings and emotions we go through when going to a friend’s house for lunch or dinner. This means that as the guest, we watch, participate and socialize as our
host cooks, prepares and cleans for us. The goal is to provide the same comfortable, familiar food (and design) that we see and make at home – only with good company and less responsibility.
No planning, cooking or cleaning. Regarding the dinner menu - among single entrée dishes, the menu will also include several family-style dishes to share as well. During this renovation, a
top priority is the current, loyal customers. With an effort to keep loyal customers at ease, the refreshed, updated design will maintain the integrity of the existing establishment, not letting go
of the homey, wholesome, comfortable and warm vibe. Ella’s does not want to “try to be something it’s not” and doesn’t want to come across as another expensive “frou-frou” Laurel Heights
bistro. Wholesome, home style, and approachable. This concept will also carry out through the exterior, perhaps added lighting and canopies to draw more foot traffic attention.
Concept Progressed Into “Affordances”Initial Word Map
13

Concept 2 - Brainstorming
Faucault’s Science of Discipline - 5 Main Principles
Concept 3 - Brainstorming
Fung Shuai - 4 Types: Energetic, Symbolic, Practical & Personal
14

Concept 4: Brainstorming
Concept started out as Apollo v. Diosian Greek Gods. The concept evolved into
the balance between the Left Brain Vs. Right Brain characteristics
CHOSEN CONCEPT: Right Brain v. Left Brain Balance
My design focus moving forward is inspired by the ever-competing left brain vs. right brain. When
cooking a meal, there always seems to be a perfect balance of “order” and “disorder” and based
of my interviews, trade publication reviews and observational research, Ella’s does a great job
maintaining that balance. There are moments of pre-planned structure and there are moments
of rushed, spontaneous decisions. I’d like to recreate that experience through different shapes,
materials, finishes and patterns throughout the space.
15

Left Brain v. Right Brain Concept: 3 Design Approaches
1. Split The Restaurant In Half
The left half would be all left-brain oriented (straight
lines, predictable patterns, nuetral colors, logical, etc)
and the right side would be right-brain oriented (wild
patterns, bold colors, interesting textures, ect).
2. Organized Chaos
Replicate the feeling we get when everything seems
messy, yet everything is still in its place. From the
outsider, a room may look chaotic, but in our brains,
everything is just where it should be.
3. Constant Bouncing Between Left & Right
Create an experience that balances the humans’ constant
juggle between chaos and organization. Create a mix
between left and right brain elements throughout the space
- always looking for the perfect blend between the two.
16

Option A
Concept started out as Apollo v. Diosian Greek Gods. The
concept evolved into the balance between the Left Brain Vs.
Right Brain characteristics
Option B
Option C
Initial Space Planning: Bubble & Block Diagrams
17

Floor Plan Evolution Sketches
Final Preliminary Floor Plan
Final Floor Plan
18

Exploration of Design Options: Various Sketches
19

20

21

Color Studies - First Round
22

Color Studies - Second Round
23

Color Studies - Third Round
24

Materials - Brainstorming Options
Choosing Sustainable Options
MAYA WALL PAPERS
HEAVY METAL-FREE Component materials are free of the
following heavy metals: Antimony, Arsenic, Barium, Cadmium,
Chromium, Lead, Mercury, Selenium.
INSTALLS WELL WITH LOW-VOC ADHESIVE When
installed with Maya Romanoff recommended adhesive, use of
these materials may contribute to gaining
LEED Indoor Environmental Quality EQ Credit 4: Low-
Emitting Materials.
MADE IN THE USA Product is manufactured in the United
States.
HIGHTOWER BENCHES
100% Recycled Steel Ends and Support. No VOC Eco-Chrome
BENJAMIN MOORE
Low/Zero VOC Paint Options
TWIST PENDANT
American-made, energy efficient, low-voltage mini pendant
The angled cut at the bottom adds to the modern effect, while
emitting more light than a straight cut.
SOURCE LOCALLY: SF DESIGN DISTRICT
25

Materials - Brainstorming Various Combinations
RODI
DESIGNS

CLIENT
CONTACT

Rebecca
Jensen

Freddy
Tamraz,
Ella’s

1442
Filbert
Street

500
Presidio
Ave

San
Francisco,
CA
94109

San
Francisco,
CA

831-‐402-‐3814

415-‐441-‐5669

Rajensen00@gmail.com

ftamraz@yahoo.com

_

Materials
Schedule

(cont)

Mark
Code
Item
Name
Description
Location

2( CT
101
Quartz
Slab
Cream
quartz
stone
CG
101,
Bar
101,
Bar
102

3) CT
102
Quartz
Slab
Brown
quartz
stone
CG
101

3! FAB
101
Vinyl
Fabric
Green
fabric
-‐
benches
CG
102

3@ FAB
102
Vinyl
Fabric
Cream
fabric
-‐
square
chairs
CG
103

3# FAB
103
Vinyl
Fabric
Copper
fabric
-‐
bar
stools
CG
105,
CG
106

3$ FAB
104
Fabric

Red/orange
geometric

fabric

WT
101

3% FAB
105
Fabric
Red
outdoor
fabric
WT
102

3^ WC
101
Wallcovering
Tie-‐Dye
pattern
wall
paper
South
Wall

3& WC
202
Wallcovering
Cream
vinyl
wall
paper
North
Wall

3* WC
103
Wallcovering
Orange
vinyl
wall
paper
East
Wall,
Ceiling,
Front
Entrance
Wall

3( WC
104
Wallcovering
Red
vinyl
wall
paper
Restroom
Wall

4) WC
105
Wallcovering
City
pattern
vinyl
wall
paper
Restroom
Ceiling

4! PNT
INT
101
Interior
Paint
Olive
green
paint
North
Wall,
West
Wall,
Ceiling

4@ PNT
INT
102
Interior
Paint
Brown
paint

Doors
Interior
Face,
Custom
Floor
Design

(FLR
103
)

4# PNT
INT
103
Interior
Paint
Rust
red
paint
(interior)
South
Wall
Structural
Beams

4$ PNT
EXT
101
Exterior
Paint
Rust
red
paint
(exterior)
Exterior
Walls

4% GLA
101
Etched
Glass
Laminated
glass
CUST
101,
CUST
102

4^ GLA
102
Glass
Tiles
Green
pattern
glass
tiles
BAR
101,
BAR
102

RODI
DESIGNS

CLIENT
CONTACT

Rebecca
Jensen

Freddy
Tamraz,
Ella’s

1442
Filbert
Street

500
Presidio
Ave

San
Francisco,
CA
94109

San
Francisco,
CA

831-‐402-‐3814

415-‐441-‐5669

Rajensen00@gmail.com

ftamraz@yahoo.com

_

Furniture
Schedule

Mark
Code
Item
Name
Desciption
Count

q FLR
101
Floor
Tile
Wood-‐like
porcelean
tiles
1

w FLR
102
Floor
Tile
Brown
porcelean
tiles
1

e FLR
103
Custom
Wood
Floor
Wood
curved
floor
design
1

r BAR
101
Custom
Bar
-‐
Front
Custom
bar
for
upper
dining
room
1

t BAR
102
Custom
Bar
-‐
Back
Custom
bar
for
lower
dining
room
1

y CG
101
Custom
Cashier
Desk
Custom
display
desk
for
cashier
1

u CG
102
Dining
Bench
Upholstered
seating
bench
14

i CG
103
Dining
Chair
Square
back
dining
chair
28

o CG
104
Dining
Chair
Panton
curved
dining
chair
22

1) CG
105
Bar
Stool
Curve/twist
bar
stool
8

1! CG
106
Bar
Stool
Square
seat
bar
stool
4

1@ CG
107
Dining
Table
24"x24"
Wood
veneer
table
20

1# CG
108
Dining
Table
28"x52"
Wood
veneer
table
7

1$ CUST
101
Custom
Partition
Front
bar
glass
partition
1

1% CUST
102
Custom
Partition
Back
bar
glass
partition
1

1^ CUST
103
Custom
Wall
Paneling
Mahogony
glass
paneling
1

1& CUST
104
Custom
Wall
Design
Wood
paneling
on
walls
&
ceiling
1

1* WT
101

Window
Treatment

Fabrication

Roman
shades
fabrication
8

1( WT
102
Exterior
Window
Treatment
Red
exterior
awnings
8

2) ART
101
Ella's
Sign
-‐
Interior
Custom
metal
logo
sign
1

2! ART
102
Ella's
Sign
-‐
Exterior
Custom
metal
logo
sign
1

2@ LT
101
Pendant
Light
Round
pendant
light
20

2# LT
102
Pendant
Light
Twisted
square
pendant
light
18

2$ LT
103
Pendant
Light
Spikey
crystal
pendant
light
2

2% LT
104
Sconce
Spikey
crystal
sconce
2

2^ SINK
101
Restroom
Sink
White
rectangle
sink
1

2& SINK
102

Restroom
Sink
Brown
wood
sink
base
1

2* MIR
101
Restroom
Mirror
Framed
mirror
1

RODI
DESIGNS CLIENT
CONTACT:
Rebecca
Jensen Freddy
Tamraz
-‐
Ella's
Restaurant
1442
Filbert
Street 500
Presidio
Ave
San
Francisco,
CA
94109 San
Francisco,
CA
94115
831-‐402-‐3814 415-‐441-‐5669
rajensen00@gmail.com ftamraz@yahoo.com
SPECIFICATION
SHEET
Item
Code: BAR
101 Manufacturer: Source:
Item: Custom
Bar
-‐
Front
Dining
Area Contact:
Daniel Contact:
Daniel
Issue
Date: Mandan
Designs
Mandan
Designs

Revision
No: 152
Toland
Street
Suite
9 152
Toland
Street
Suite
9
Revision
Date: San
Francisco,
California San
Francisco,
California
415.871.4106 415.871.4106
daniel@mandandesigns.com

Description:
Location: Entrance
Dimensions: See
attached
line
drawing
Bar
Construction
Finish:
Construction:
Hardware: All
internal
hardware
(hinges,
screws,
bolts,
etc.)
shall
be
corrosion
proof.
Custom
Manufacturer: Mandan
Designs
-‐
San
Francisco
Web
URL:
http://www.customfurnituresf.com/
Notes: 1.
All
materials
and
methods
of
construction
must
comply
with
state,
local
fire
&
life
safety
codes
2.
All
materials
to
be
insect
and
vermin
free.
3.
All
materials
to
be
moisture
resistant.
5.
Manufacturer
to
provide
Interior
Design
with
finish
samples
prior
to
fabrication.
6.
Manufacturer
to
provide
Interior
Designer
with
shop
drawings
prior
to
fabrication.
9.
Manufacturer
must
supply
clearly
labeled
touch
up
sticks
for
all
wood
finishes.
10.
Ensure
that
piece
will
fit
through
doors
prior
to
commencing
fabrication
General
Notes: 1.
Must
be
of
contract
quality
and
suitable
for
commercial
use
2.
Verify
material
requirement
with
floor
installers
prior
to
purchasing
3.
Manufacturer
to
provide
Interior
Designer
with
a
cutting
for
approval
(CFA)
prior
to
purchasing
4.
Changes
to
this
specification
must
be
approved
by
Interior
Designer
Reference: See
attached
line
drawing
Quantity: 1
8.
GC
to
work
with
manufacturer
and
floor
installers
to
ensure
the
floor
is
properly
prepared
for
proper
bar

installation
13-‐May-‐13
All
exposed
wood
panels,
shelves
and
surfaces
are
stained,
alcohol,
water
and
burn
resistant
conversion

varnish
finish
to
match
Treefrog
#
60704
Wenge
Straight
Grain
wood
veneer.
Double
top
coat
and
hand
wiped

stain.
Provide
clear
water
and
alcohol
resistant
penetrating
sealer.
Solid
kiln
dried
select
oak
hardwood
trim
and
shelves;
brown
oak
veneer
shelves
from
the
backside.
Frame
to

be
double
dowelled,
screwed
and
glued.
Veneer
face
plywood
with
solid
edges
for
top,
front
and
side
faces.

Veneers
must
be
glued
with
moisture
resistant
glues.
Stone
top
is
COM
(CT
101)
and
front
glass
paneling
is

COM
(GLA
102).
4.
Manufacturer
must
review
design
concept
and
inform
purchasing
agent
of
any
problems
or
discrepancies

prior
to
fabrication.
7.
Manufacturer
must
provide
a
structurally
sound
product
with
proper
proportions
to
ensure
stability
and

prevent
tipping.
Custom
bar
design
made
of
solid
wood
with
COM
glass
paneling
(refer
to
GLA
102)
and
COM
stone

countertop
(refer
to
CT
101)
RODI
DESIGNS CLIENT
CONTACT:
Rebecca
Jensen Freddy
Tamraz
-‐
Ella's
Restaurant
1442
Filbert
Street 500
Presidio
Ave
San
Francisco,
CA
94109 San
Francisco,
CA
94115
831-‐402-‐3814 415-‐441-‐5669
SPECIFICATION
SHEET
Item
Code: BAR
Item: Custom
Bar
-‐
Front
Dining
Area Contact:
Daniel Contact:
Daniel
Issue
Date: Mandan
Designs
Mandan
Designs

Revision
No: 152
Toland
Street
Suite
9 152
Toland
Street
Suite
9
Revision
Date: San
Francisco,
California San
Francisco,
California
415.871.4106 415.871.4106

Reference
Drawings:
13-‐May-‐13
RODI
DESIGNS CLIENT
CONTACT:
Rebecca
Jensen Freddy
Tamraz
-‐
Ella's
Restaurant
1442
Filbert
Street 500
Presidio
Ave
San
Francisco,
CA
94109 San
Francisco,
CA
94115
831-‐402-‐3814 415-‐441-‐5669
MATERIAL
SPECIFICATION
SHEET
Item
Code: CT
Item: Quartz
Slab Contact:
Andrew Contact
Rep
TBD
Issue
Date: True
Stone
Distributing CaesarStone
HQ
Revision
No: 1742
Yosemite
Ave 6840
Hayvenhurst
Ave.
Suite
100
Revision
Date: San
Francisco,
CA
94124 Van
Nuys,
CA
91406
Phone:
415.822.TRUE(8783) 818.779.0999
info@truestone.com info@caesarstoneus.com
Location: Custom
Cashier
Desk
(CG
101),
Custom
Bar
-‐
Front
(BAR
101),
Custom
Bar
-‐
Back
(BAR
102)
Product
Name: Classico
Web
URL:
http://www.caesarstoneus.com/products/color/3200/
Content: Quartz
Color Baja
-‐
3200
Finish: Polished
Thickness 2cm
Edge
Profile: Standard
Pencil
Edge
Notes: 1.
Fabricator
to
create
template
for
stone
top
from
bar
bases
provided
by
Mandon
Designs
bar
manufacturer
2.
All
stone
must
have
factory
applied
stone
sealer.
3.
A
sample
from
production
must
be
approved
by
Interior
Designer
prior
to
ordering.
4.
Inconsistency
of
color
and
pattern
in
adjacent
pieces
will
not
be
accepted.
General
Notes: 1.
Must
be
of
contract
quality
and
suitable
for
commercial
use
2.
Verify
material
requirement
with
bar
base
installers
prior
to
purchasing
3.
Manufacturer
to
provide
Interior
Designer
with
a
cutting
for
approval
(CFA)
prior
to
purchasing
4.
Changes
to
this
specification
must
be
approved
by
Interior
Designer
13-‐May-‐13
4.
GC
to
work
with
bar
base
manufacturer
and
Caesarstone
certified
installer
to
properly
prepare
the

countertop
for
installation
(to
include
any
leveling
layments,
backerboards,
setting
materials,
adhesives,
etc).

RODI
DESIGNS CLIENT
CONTACT:
Rebecca
Jensen Freddy
Tamraz
-‐
Ella's
Restaurant
1442
Filbert
Street 500
Presidio
Ave
San
Francisco,
CA
94109 San
Francisco,
CA
94115
831-‐402-‐3814 415-‐441-‐5669
MATERIAL
SPECIFICATION
SHEET
Item
Code: GLA
Item: Green
Glass
Tiles Contact:
Diana
Visona Contact
Rep
TBD
Issue
Date: Galleria
Tile Modono
Revision
No: 299A
Kansas
St 465
Paul
Road
Revision
Date: San
Francisco,
CA
94103 Rochester,
NY
14624
415-‐431-‐5283 585-‐247-‐6000
galleriatile@aol.com info@modono.com
Location: Custom
Bar
-‐
Front
(BAR
101),
Custom
Bar
-‐
Back
(BAR
102)
Product
Name: San
Remo
Product
Code: Opulence
Color Celedon
(Green)
Product
URL:
http://www.modonoglass.com/tile/pattern.php
Type: Laminated
Thickness 6mm
Tile
Size 12"
x
12"
Tile
Repeat NA
Safety
Rating: ANSI
Z-‐97.1-‐1984,
sections
5.1
and
5.2
certification
as
tested
under
CPSC
16
CFR
1201,
Category
II.
UV
Block: 0.99
Notes:
4.
CG
to
work
with
installer
to
ensure
proper
installtion
methods
are
taken
(see
attached
installation
guide)
General
Notes: 1.
Must
be
of
contract
quality
and
suitable
for
commercial
use
2.
Manufacturer
to
provide
Interior
Designer
with
a
cutting
for
approval
(CFA)
prior
to
purchasing
3.
Changes
to
this
specification
must
be
approved
by
Interior
Designer
13-‐May-‐13
1.
GC
to
work
with
glass
installers
to
ensure
ceilings
and
walls
are
propertly
prepped
for
proper
glass

installation
2.
Cleaning:
Use
AquaMix
"Aqua
Kleen"
for
simple
spray
&
wipe
cleaning
3.
Aqua
Mix
Sealers
Choice
Gold
or
Grout
Sealer
is
recommended
for
sealing
pourous
grout
joints
5.
Tile
patterns
should
be
matched
as
best
possible
SPEC EXAMPLE:
Bar Design
26

Final Presentation
27

Final Presentation
28

Final Presentation
29

Final Presentation
30

Final Presentation
31

Final Presentation
32

Final Presentation
33

Final Presentation
34

Final PresentationFinal Presentation
35

Final Presentation
36

Restaurant Renovation Design - Process Book

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