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