SMBW- Client Presentation Template
Transcript: SMBW Sketch Book Welcome WELCOME TO YOUR SKETCH BOOK Welcome to the Capital One Knolls 1 Café Sketch Book, a digital guide to SMBW’s first generation thinking around design strategy, theme, and project solutions. These ideas were developed without the benefit of collaboration with your team so are meant to demonstrate our creative rigor and approach. Together, we will create the ultimate solution. We believe in the creative marriage of design innovation and technical excellence, which results in spaces that not only inspire, but endure. Note that all design concepts herein are the intellectual property of SMBW, PLLC and cannot be used without the express written permission of SMBW, PLLC. Meet the Team THE SMBW TEAM Tamara Van Meter Design Principal + Senior Project Manager Expertise: Client charrettes and engagement Capital One Experience: Market 34, 1717, Power-Up, The Grove at Knolls 3, JRC Dining The Knolls 1 Team consists of creative professionals who have a long standing history on relevant design projects, in particular food-service and corporate campus design. Fred Hopkins Technical Director Elliott Freeman Project Architect Expertise: Designing for longevity Capital One Experience: The Grove at Knolls Expertise: Technical guru Capital One Experience: Market 34, 1717 Innovation Center, The Grove at Knolls Andy Lehman Interior Designer Expertise: Soup to nuts design packages, interiors and graphics Capital One Experience: Market 34, 1717 Innovation Center, The Grove at Knolls CONSULTANT TEAM Roy Sebring Director of Architecture + Engineering McKinney & Company Expertise: client charrettes and engagement Capital One Experience: Market 34, 1717 Innovation Center, The Grove at Knolls and 100+ projects in CVA and nationwide The Knolls 1 Team consists of creative professionals who have a long standing history on relevant design projects, in particular foodservice and corporate campus design. Laura Lentz Gwen Grossman Claudia Barrett Lighting Designer GGLD Principal + Foodservice Designer Culinary Advisors Principal/CEO GGLD Expertise:Lighting Capital One Experience: Market 34 Expertise: Foodservice design Capital One Experience: McLean Towers 1 and 2 Expertise: Interiors and lighting design Capital One Experience: Market 34 Lessons Learned Market 34 Cafe LESSONS LEARNED Strategies moving forward LESSONS LEARNED LESSONS LEARNED MARKET 34 Require field inspections of millwork prior to equipment drop-in to detect fabrication flaws. Require 1” clearance and 3 layers of heat isolation tape around hot equipment along with cutout and seaming space requirements to avoid countertop cracking. Utilize high traffic flooring transitions for visual character without sacrificing easy maintenance (ex. stenciled concrete with clear epoxy coating to define design zones). Develop branded 8 ½ x 11 display templates for daily menu changes that enable staff to quickly print cost-effective signs in-house (ex.Menu signs). Blend unexpected and whimsical design features to introduce elements of dwell and hospitality. 1717 Innovation Center The Grove at Knolls 3 1717 Utilize an offsite millwork fabricator for labor and material cost savings, have product shipped and installed by GC. Avoid dark colored solid surface countertop as scratches are more visible. Implement consistent overall brand strategy with opportunities for individuality throughout the space (ex. neighborhood floor concepts ). LESSONS LEARNED The Grove at Knolls 3 In higher performance facilities, like Contact Centers, utilize solutions and materials that withstand increased wear and tear (ex. ceramic tile imprinted with wood texture in lieu of wood veneer on servery panels are easily wiped down). Use of synthetic or digital greenery features add a low-maintenance but visually impactful touch of nature (ex. graphic wallcovering). Include easily refreshed displays to allow ease of featuring daily menu changes and nutrition awareness (ex. chalkboard and kraft paper roll). Collaborate closely with local team (project managers, client advocates, contractors, equipment suppliers and fabricators) to achieve quick deliberations to successfully meet an aggressive schedule. Don't take our word for it The Big Idea DESIGN BRIEF Project Brief Design Components We Propose To Create a fresh new dining destination and experience inspired by food markets. Establish design vocabulary, graphics, materials, and flow to create a dynamic campus destination for dining, retail, and social interaction. Present a design concept that can be executed at two different scales of cost and construction scope: low impact and high impact. Engage Capital One and the consultant team as coauthors of design in a series of design charrettes to fast track the project and build consensus As part of Capital One’s ongoing food service strategy, a substantial renovation of Knolls 1 will serve as a centerpiece for a new marketplace inspired dining experience on the West Creek campus. The current cafe is 4,000 GET
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