STATEMENT

V

KALIBU.AFRICAN  RESTAURANT  &  BAR

“HAPPINESS  IS  AS  GOOD  AS  FOOD”    

DESIGN  ISSUES  +  GOALSSUSTAINABILITY

The  design  shall  use  Sustainable  practices  to  ensure  the  building  canbe  LEED  certified

BRANDThe  design  should  supportAnd  emphasize  the  businessBrand  to  attract  and  retaincustomers

CIRCULATIONThe  space  should  allow  for  customers  to  navigate  through  the  building  withease

ACCESSIBILITYThe  space  shall  accommodate  all  types  of  users  by  following  ADA  codes  and  universal  design

AUTHENTICITYThe  space  will  reflect  an  authentic  African  experienceTo  attract  local  customersAnd  visiting  guests

ACOUSTICSThe  space  shall  be  designed  to  control  Noise  levels  to  ensure  customercomfort.  

PROBLEM  

CONCEPT

Site  VisitClimate  AnalysisADA  code

IBC  codeUser  Survey

LEED

City  Demographics

The  main  inspiration  for  this  space  is  the  art  work  of  the  Ndebele  people  in  South  Africa.  The  colorful  and  intricate  patterns  of  the  artwork  used  on  the  walls  of  their  buildings  will  serve  as  inspiration  when  designing  this  space.  Also  the  use  of  geometric  shapes  will  be  reflected  throughout  the  design  of  this  building  in  order  to  create  a  vibrant  and  exciting  atmosphere.

This  project  involves  the  renovation  of  a  space  on  the  first  and  second  floor  of  the  Letts  Industries  Inc.  building  in  Detroit  Michigan.  Research  and  site  analysis  was  conducted  for  this  site  in  order  to  understand  the  needs  of  the  building  and  of  the  people  residing  in  this  area.  This  space  will  be  transformed  into  an  African  Restaurant  and  bar  called  Kalibu  which  means  “welcome”  in  Malawi.  Also  this  space  will  aim  at  providing  the  customers  with  a  unique  African  experience  through  its  design  and  services  provided.  The  redesign  of  the  space  will  aim  to  be  sustainable  by  following  LEED  guidelines  and    will  also  aim  to  be  ADA  compliant  for  both  the  customers  and  employees  that  will  be  using  this  space.  

DININGAREA  1  KITCHEN

OFFICEE.H.A

H.A  1

BARAREA  1

RECEP/LOBBY

STAIRS

ELV.

M.E

STORAGE

RETAILSPACE

COOKINGCLASS-­‐ROOM

H.A  2BARAREA  2

PATIO-­‐DININGAREA    

STAIRS

ELV.

KITCHEN  AREA

BARAREA

RECEPTION/LOBBY

HYGIENE  AREA

DINING  AREA

PRIVATE  DINING  SPACE

RETAILSPACE

AREA  OPENTO  FIRST  FLOOR

PATIO AREA

COOKINGCLASSROOM

LOUNGE  AREA

BARAREA

HYGIENEAREA

RESEARCH

DESIGN  PROCESS

FIRST  FLOOR

SECOND  FLOORPUBLIC

SEMI-­‐PRIVATE

PRIVATE

NICOLA  CHIDYAONGA  ⚈ IDES  452  ⚈SPRING  201601

ECONOMY

AGE

KALIBU.AFRICAN  RESTAURANT  &  BAR

02DINING  AREA

“HAPPINESS  IS  AS  GOOD  AS  FOOD”    NICOLA  CHIDYAONGA  ⚈ IDES  452  ⚈SPRING  2016

KEYA. LOBBY/RECEPTIONB.  PUBLIC  DINING  AREAC.  PRIVATE  DINING  AREASD.  KITCHEN  AREAE.  MANAGERS  OFFICEF.  STORAGEG.  EMPLOYEES  AREAH.  HYGIENE  AREAI.  JANITOR  CLOSETJ.  MECHANICAL  ROOMK.  WALK-­‐IN  COOLERL.  RETAIL  SPACEM.  MAIN  ENTRANCEJ

A

B

C

D

EFK

GL

H H

M

RECEPTION/LOBBY  AREA

TARGET  CLIENT

The  target  client  for  Kalibu  restaurant  will  be  mostly  adults  that  range  from  20-­‐50  years  of  age.  However  Kalibu  will  also  be  accessible  to  other  clients  outside  of  this  age  range.

Kalibu  restaurant  will  be  located  in  a  distinct  geographical  location  where  technology  based  firms,  entrepreneurs  researchers  are  in  close  proximity.  Therefore  the  user  demographics  will  be  adults  of  a  middle  class  income  level.  

LIFESTYLEThe  user  demographics  will  be  mainly  adults  with  family  and  friends    who  are  looking  to  try  something  from  the  African  continent.  The  users  will  enjoy  and  appreciate  the  experience,  social  gatherings,  classes  and  cuisines  provided  in  the  space.

FLOOR  PLAN-­‐FIRST  FLOOR

I

J

BOOTH  SEATING-­‐NORTH  ELEVATION

RECEPTION  AREA-­‐NORTH  ELEVATION

&

KALIBU.AFRICAN  RESTAURANT  &  BAR

FLOOR  PLAN-­‐SECOND  FLOOR

NICOLA  CHIDYAONGA  ⚈ IDES  452  ⚈SPRING  2016

“HAPPINESS  IS  AS  GOOD  AS  FOOD”    

KEY

A. PATIO  AREAB. BAR  AREAC. LOUNGE  AREAD. EMPLOYEES  ONLY  AREAE. HYGIENE  AREAF. COOKING  CLASSROOMG. JANITOR  CLOSET

A

AREA  OPENTO  FIRST  FLOOR   B

C

D

EE

FEL

EV.

ELEV

.

PATIO  AREA

03

BAR  AREA

A

G

PATIO  AREA  BOOTH  SEATING-­‐ EAST  ELEVATION

BAR  AREA-­‐ EAST  ELEVATION

CULTURECOMMUNITY

CONCLUSION  &  SUMMARYIn  conclusion,  based  on  the  research  of  the  facility  type  and  user  demographics,  the  Letts  Industries  Inc.  building  will  be  a  great  location  for  the  Kalibu  African  restaurant  and  bar.  The  unique  cultural  aspect  of  this  design  will  attract  customers,  and  the  cooking  classes  provided  within  the  restaurant  will  promote  healthy  living.  In  the  long  run  this  facility  will  bring  the  community  together.