DESIGN A RESTAURANT CHALLENGE with

JAMIE OLIVER

Jamie Oliver is one of the world’s best-loved chefs, campaigners and television personalities. He has had success with television series’ including The Naked Chef, Jamie’s Kitchen, Jamie at Home, Jamie’s Ministry of Food, Jamie’s Money Saving Meals and Emmy Award-winning Jamie’s Food Revolution.

His programmes have been broadcast in over 100 countries, and his cookbooks are worldwide bestsellers. His book, Jamie’s 30 Minute Meals, became Jamie’s first million-selling book in the UK and the fastest-selling vnon-fiction book since records began.

Aside from the hugely popular Jamie’s Italian, Jamie’s other restaurants include Fifteen, Barbecoa, Union Jacks and Jamie Oliver’s Diner.

Jamie is a passionate campaigner for healthy living through empowerment: by giving people the knowledge to make the right food choices and delivering food education for children, he wants everyone to possess the the tools to make their lives healthier and happier.

ORIGINS & INSPIRATION

Jamie’s Italian was established in the UK in 2008 with the aim of becoming the most popular restaurant on the high street.

The concept was inspired by everyday traditions in Italy – fresh, seasonal ingredients used simply; dishes created using tried and tested recipes, passed down through generations; the ‘Italian table’ where families eat, drink and relax together.

Jamie famously said:

“Since I was a teenager I’ve been totally besotted by the love, passion and verve for food, family and life that just about all Italian people have, no matter where they’re from or how rich or poor they might be. And that’s what I’m passionate about – good food for everyone, no matter what.”

ORIGINS & INSPIRATION

Already a fan of the Italian way of life and hugely influenced by his mentor, Italian chef Gennaro Contaldo, Jamie set off in a camper van on a tour of Italy to find out what made Italians so incredibly proud and passionate about their native cuisine.

He discovered that every region has its own traditions, recipes, methods and stand-out ingredients and that they are fiercely competitive, never willing to admit that a dish interpreted differently in another area is better – or even acceptable! One thing was common to all – ingredients were fresh and always in season.

when jamie decided to set up his own restaurant back in the uk, there was never any doubt that it would be italian.

OUR FOOD

In homage to the Italian cooking Jamie loves, the menu focuses on rustic, simple dishes made from the best seasonal ingredients. It combines traditional Italian crowd-pleasers with more contemporary dishes which Jamie recreates with his own “twist”. The menu reflects Jamie’s focus on fresh, nutritious, well balanced dishes, whilst also acknowledging that everyone deserves a treat from time to time!

Our teams work hard to find suppliers, producers and farmers – often small, family-run businesses – who share our values and food ethos. Ethical sourcing and the use of higher welfare, sustainable produce lie at the heart of our menu – but not at the customer’s expense. We build lasting relationships in order to source the best possible quality, but still ensuring our customers get great value for money. This is a reflection of Jamie’s belief that good food should be available to everyone.

j a m i e ’ s i ta l i a n w a s n o t s e t u p t o b e a n e x p e n s i v e , e x c l u s i v e o r c e l e b r i t y - f i l l e d r e s ta u r a n t – i t ’ s a c c e s s i b l e f o r a l l

OUR FOOD

In homage to the Italian cooking Jamie loves, the menu focuses on rustic, simple dishes made from the best seasonal ingredients. It combines traditional Italian crowd-pleasers with more contemporary dishes which Jamie recreates with his own “twist”. The menu reflects Jamie’s focus on fresh, nutritious, well balanced dishes, whilst also acknowledging that everyone deserves a treat from time to time!

Our teams work hard to find suppliers, producers and farmers – often small, family-run businesses – who share our values and food ethos. Ethical sourcing and the use of higher welfare, sustainable produce lie at the heart of our menu – but not at the customer’s expense. We build lasting relationships in order to source the best possible quality, but still ensuring our customers get great value for money. This is a reflection of Jamie’s belief that good food should be available to everyone.

j a m i e ’ s i ta l i a n w a s n o t s e t u p t o b e a n e x p e n s i v e , e x c l u s i v e o r c e l e b r i t y - f i l l e d r e s ta u r a n t – i t ’ s a c c e s s i b l e f o r a l l

OUR PEOPLE

Jamie’s Italian is accessible and this is reflected by our service which is friendly, genuine, knowledgeable and perceptive. We select team members who interact brilliantly with teammates and customers, and who genuinely believe that giving outstanding service is something to be proud of.

Family values are key to the success of Jamie’s Italian – our people thrive in an environment where trust, loyalty and teamwork are strong.

due to the environment we’ve created and our friendly staff, jamie’s italian is a place where anyone can relax, share and enjoy the company of family or friends,

no matter how long they stay or how much they spend.

DESIGN

Every restaurant has a distinct personality but all are recognisable as part of our group by familiar style features, ambience, food quality and service delivery.

Jamie’s Italian was conceived as a group of restaurants, each with a bespoke and individual design for each. Every one is designed to be unique, drawing inspiration from the history of the building, the area or the city. Our restaurants are honest, well crafted, comfortable, unassuming yet carefully styled.

In our desire to be the most popular restaurant wherever we are, the location of every restaurant is crucial. Popular to us means the busiest, not the most expensive or the most Michelin stars.

OUR FOOD

In homage to the Italian cooking Jamie loves, the menu focuses on rustic, simple dishes made from the best seasonal ingredients. It combines traditional Italian crowd-pleasers with more contemporary dishes which Jamie recreates with his own “twist”. The menu reflects Jamie’s focus on fresh, nutritious, well balanced dishes, whilst also acknowledging that everyone deserves a treat from time to time!

Our teams work hard to find suppliers, producers and farmers – often small, family-run businesses – who share our values and food ethos. Ethical sourcing and the use of higher welfare, sustainable produce lie at the heart of our menu – but not at the customer’s expense. We build lasting relationships in order to source the best possible quality, but still ensuring our customers get great value for money. This is a reflection of Jamie’s belief that good food should be available to everyone.

j a m i e ’ s i ta l i a n w a s n o t s e t u p t o b e a n e x p e n s i v e , e x c l u s i v e o r c e l e b r i t y - f i l l e d r e s ta u r a n t – i t ’ s a c c e s s i b l e f o r a l l

DESIGN

In order to be busy and popular we need to be accessible, not just from a price point or atmosphere perspective, but also well located, easy to get to with great street presence and signage. Full access to and around the building must be achievable for all.

Our menu is completely versatile and can suit any occasion – from a quick lunch or a pit stop in the middle of a day’s shopping to a cosy celebratory dinner or a family get-together. The restaurant environment evolves too – from cheerful daytime bustle to dimmed lights and a more intimate evening atmosphere, which becomes increasingly up-tempo closer to the weekend!

jamie’s italian feels both lived-in and special, depending on your mood or the occasion.

DESIGN A JAMIE’S ITALIAN: THE CHALLENGE

Design a restaurant that encapsulates the ethos and core values of jamie’s vision for the Jamie’s Italian concept, as well as being set up for commercial success.

This should encompass all of the design and details outlined within this brief.

SOCIAL, ENVIRONMENT & LOCATION

Step one: select an existing building

• There are no restrictions on its age, previous use or original size. You can extendor simply use the facade.

• Consider the heritage of the building and aim to renovate and rejuvenate. Considerthe geographical location and how it might influence the design.

Practical considerations:

Is the location commercially viable? e.g. footfall driven by local demographics, rather than a destination restaurant. Examples of footfall drivers – close to retail, transport, theatre & entertainment, residential area, student accommodation, business.

Step two: consider the local and social implications

How would the restaurant be integrated into the chosen location? e.g. creating jobs, providing a new restaurant as a social hub with accessibility for all.

Think about: • The positive implications of using locally sourced, reclaimed materials and

rejuvenating an existing building.

• The local influences on the food supply chain – does this influence the restaurantdesign?

DESIGN PARAMETERS

Step three: follow the design parameters carefully

• The total size of the restaurant (all areas) must be between 465 and 920 square metres, even if building is over two or more floors.

• Split 60% front of house and 40% back of house and reference from floor design plans and information enclosed.

Step four: investigate how the restaurant could best integrate with the local community

• Research what it is possible to salvage and reclaim locally. Does it reflect the heritageof the town or city? How could it be worked into the design on a practical and visuallevel?

• Factor in lighting, heating, cooling, extract and take power and water usage intoaccount.

• Consider negative implications of consumption and wastage and the potential ofutilising recycled by-products.

• Could the restaurant work in partnership with a local hub of suppliers, establishing aco-operative which would benefit all?

DESIGN PARAMETERS

Step five: consider how to combine visual inspiration and practical considerations

• Internal design – Italian inspired – think family, sharing, sociable environment, genuine– no fuss.

• Customer journey – accessible, affordable, friendly, informal.

• Reference colours and textures of Italy – rustic, relaxed, authentic but not an Italiancliché. Think simple but add a twist of Jamie’s own personality. Open and interactiveenvironment.

• List your furniture, fixtures and equipment (FF&E).

• Number of WCs needed for the size of restaurant – link to British Standardsprovision. Log onto sanacco.co.uk

• Must be DDA compliant.

• Consider use of technology and digital platforms and how these may influence theoperation and design of the restaurant.

YOUR PRESENTATION

Prepare a presentation in PDF format - which must include the following:

• Mission statement: present a compelling argument for the site, justifying its suitability in terms of location, building and connection to Jamie (a plus). Jamie’s Italian ethos and values, commercial feasibility, operational practicality, aesthetics and fit with local community should all be considered. Demonstrate a passion for the area.

• Concept inspiration: photography, sketches, imagery, colours, textures, detail.• General arrangement plan: this should be rendered and include positioning of

all furniture.• Visuals/models: 3D model or visualisation of your key areas. Use a

sketching or design software model – or create a physical model.• Signage package concept• Furniture, Fittings & Equipment list (FF&E): to include seating, tables, light

fittings, waiter stations etc.• Materials board

AND FINALLY...

Creativity will be applauded.

Present your arguments with a combination of passion and logic.

Anything works as long as you can demonstrate your thought process and justify your decisions.

Don’t get bogged down or impose unnecessary restrictions upon yourself.

Embrace the challenge and the freedom it allows you to design a beautiful,

functional and popular restaurant.

Have fun, be inspired, create something unique!

REGISTRATION IS OPEN FROM 11TH APRIL!

GOOD LUCK!