chipotle site & program
DESCRIPTION
project 2TRANSCRIPT
SITE & PROGRAM ANALYSIS Rachel An, INT-202, 03/22/15
KITCHEN - DISHWASHING
KITCHEN - PREPARATION
GRAB N' GOPOS
POS
REF.
FREEZER
OPEN SEATING AREABAR SEATING
A
1
B
2
Boundary Diagram
Exterior
Boundary line
Restaurant
Concourse
Facade Boundary line
Site: United States Mid Atlantic Airport
Counter Placement vs. Circulation
Poracity vs. Visibility
The original site has a linear connection to the exterior and the concourse. It presents a en
tranc
e
faca
de
partition
coun
ter
prod
uct
seat
ing
exit
seating
path
counterkitchen
Concourse
Exterior
Restaurant
Split Field of Vision
Original Field of Vision
Boundary vs. Light Boundary vs. Light Section View
ExteriorRestaurantConcourse
Table vs. Privacy
view direction
user
prtivate boundary
field of visionbeam spreadcontrast shadow
Light vs. Privacy
Counter vs Visibility
counter at the front counter at the back
-Less depth-Clear direction
-More depth-Slow circulation
Chipotle has a clear and simple program that physically connects to their interior design
Order Choose Ingredients Eat Exit/Travel
The design for every element is at its highest efficency:
- Entrance & Counter : Ordering- Assembly Line Counter :Choosing Ingredients - Seating: Eating- Porous Exit: Back to travelling