Development of Schematic Design

The following shows development of my schematic plan:

        This is the development of my first floor. It houses the kitchen, bar, and the majority of the dining space. I added two doors on the south wall that lead to outdoor dining. 

Second floor of plan includes the brewing equipment and some dining.

West section that shows brewing equipment and kitchen.

South section that shows the two added doors.

This view is how I imagine the brew pub will look from the south east corner. The photo shows the general direction of the current view.

                   

This view is from inside the brite tank storage, looking toward the north west. The photo shows the general direction.

                

This view is from the second floor looking toward the brite tanks to the west.

           

     

This view is approximately from the entrance looking toward the south, where I added two doors that lead to outdoor seating.

The following are some of the materials I envision for the space. 

      

Revised Schematic Space Plan and Site Plan

The following are my revised schematic space plan/circulation diagram and site plan for the brew pub design. The space planning of the interior is more efficient and I was able to fit spaces in the plan that were difficult to fit in the first schematic space plan, such as employee restrooms and office. I still have not quite worked out the transition from the ground floor to the 24" raised floor.

The site plan has not changed too much from my original. The changes are: two front entrances, a second level for outdoor dining, and the pedestrian bridge has been over to the west.

Natty Green Tour

As part of the research for our brew pub design we visited and toured Natty Greene on Elm St. The tour was informative but the information about how the pub came into existence was more interesting. Kayne shared with us that Natty Greene was formed and grew very organically. They did not have a firm plan for creating and running a successful brew pub. Kayne admits that, on more than one occasion, the stars aligned just right. Before the tour I did not know that Natty started on the campus of UNCG.

I visited the Red Oak brewery a few weeks before school started and found that tour very helpful for this project, too.

Revolution Mill Visit

Our class had a tour of Revolution Mill from architect, Eddie Belk. The tour was very informative as Eddie discussed previous renovations were inappropriate for the period of the building. he pointed out the strategies that are being currently employed in the renovations. Planned in the mill are: apartments, artists studios, commercial/office space, and restaurants.

The work that is currently being done at Revolution Mill is pretty amazing and inspiring. One thing that I do not like about the renovation is the white-framed windows. It seems that metal, or at least darker mullions and frames would be more appropriate.

Building I (the one we are designing as a brew pub) is AMAZING!!! The ceiling details and the monitor roof are great inspiration for the brew pub design. I will highlight them in my design.

This is ceiling detail of Building I.

This gives a good idea of the volume of the space.

Landmark of Revolution Mill.

Great original stair with contrasting current design strategy (glass wall).

Brew Pub Strategies and Tactics Matrix

The following matrices explain my design strategies and tactics for important spaces located in the brew pub.

Brew Pub Site Plan and Schematic Massing Space Plan

The following diagrams show my initial planning ideas for the brew pub. The first diagram is color blocked and shows my ideas for pedestrian circulation from the parking area across Buffalo Creek and from the apartments located in one of the mill buildings. My proposal calls for a bridge that ends in a path or walkway, embedded into the soil, made out of some sort of permeable material. It also calls for a boardwalk along the creek that leads residents to the restaurant. I do not envision the boardwalk or the walkway across the creek to end as abruptly as the diagram suggests, I don't know the parking organization or size and configuration so I diagrammed an approximate location for the boardwalk. After producing this diagram I now think the bridge would be more appropriately placed further to the west (left).

This diagram show initial space planning and circulation ideas for the brew pub. I was surprised to see how much space was taken up by the brewery and kitchen and some difficulty planning the space. We had a master brewer as a guest speaker talk to us about brewery size requirements and as a result I don't think much of this original space plan will survive as part of my final project. One feature that I do intend to keep is the outdoor seating that overlooks the creek. The reservoir on the east side of the building has been suggested as an outdoor dining space, but I think the views will be more enjoyable overlooking the creek. With the deck facing south there will be indirect afternoon/evening sunlight. The south facing location will also be an indicator for people parking across the creek of where the brew pub is located.

Spinning Mule Brewery & Pub Menu

The following is the mock-up menu for the brew pub that I designed, called Spinning Mule. The menu reflects the history of the mill, its founders, Greensboro, and the "South" in general. Many of the menu items are named for positions of the mill workers and lend an air of traditional southern "blue-collar" food. Other menu items are inspired by the heritage of the founders of Revolution Mill and named after Cone family members.

I would like to add wood-fired flat breads to the menu. I have not done that yet because I need to research commercial wood-fired pizza ovens.

I would also like to add a kid's items, mixed drinks, and desserts to the menu. I'm very pleased with the overall graphics on my menu, but I'm not crazy about the Spinning Mule graphic, it needs a lot more work!