PRECINCT DESIGN GUIDELINES

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Cuthbert Richardson
6 years ago
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1 PRECINCT DESIGN GUIDELINES 1

2 CONTENTS PRECINCT INTRODUCTION & LOCATION PLAN 3 FLOOR FINISHES 4 COUNTER & BAR FINISHES 5 COUNTER & BAR FOOD DISPLAY 6 FOOD THEATRE 7 CEILINGS FRONT OF HOUSE & GENERAL AREAS 8 CEILINGS KITCHEN & FOOD AREAS 9 LIGHTING 10 GRAPHICS 11 DRINKS DISPLAY 12 MENU STRATEGY 13 TICKETING & PROMOTIONS 14 RESTAURANT & BAR FURNITURE 15 EXTERNAL FURNITURE 16 EXTERNAL SIGNAGE 17 2

3 T3 T5 T4 PRECINCT INTRODUCTION & LOCATION PLAN Elegant & sophisticated Shared & intimate dining and drinking zones. Selection of eating and drinking styles Outdoor zones. LEGEND RETAIL TENANCY PRECINCT T1 T2 TENANCY 1 (LEASED) TENANCY 2 UPPER CRANE PLACE LOWER CRANE PLACE TENANCY 3 THE ARCADE TENANCY 4 POCKET PARK TENANCY 5 POTENTIAL REDEVELOPMENT (EXTERNAL PARTY) 3

4 FLOOR FINISHES All tenancies must extend the external floor finish 1000mm minimum to entry areas. High quality materials must be used including: Natural stone and marble Polished concrete with exposed aggregate, (via lessee topping slabs, ground and polished subject to lessor engineer approval) Reconstituted stone finishes Epoxy style floors (if creatively used) Terrazzo Quality ceramic tiles Specialised vinyl materials Timber, and carpet. 4

COUNTER AND BAR COUNTER & BAR FINISHES FINISHES The creative

e and tiles. The main aim is -toi.e. finishes to external

timber, stone (natural or composite), Corian, glass,

decorative finish to match the front Counters and joinery

All materials must be durable & neutralwith palette finishes.

The rear counter top is to be of a quality Stainless steel

be contained to back of house necessary.

Any skirting on front counter must be highly Handles and

Engineered will not be approved to counter tops.

5 COUNTER AND BAR COUNTER & BAR FINISHES FINISHES The creative use of high quality architectural finishes to counters is required - ie.architectural Timber, stone, The creative use of high quality metal, concrete and tiles. The main aim is -toi.e. finishes to external counters is required create texture and custom patterns that timber, stone (natural or composite), Corian, glass, distinguish your premises. metal and concrete. Create custom looks with texture. The rear counter top is to be of a matching quality decorative finish to match the front Counters and joinery are to have at least 80% counter. All materials must be durable & neutralwith palette finishes.codes for food comply the relevant handling. The rear counter top is to be of a quality Stainless steel is to be contained to back of decorative finish to match the front counter. house functions only unless absolutely Stainless steel is to be contained to back of house necessary. functions only unless absolutely necessary. Any skirting on front counter must be highly Handles and locks muststone. be concealed and laminate durable e.g. Engineered will not be approved to counter tops. Creative use of recessed LED lighting, 3000k Any skirting on the front counter must be highly warm is encouraged. durable e.g. engineered stone. All hardware, locks and handles to be No signage graphics or photography is permitted concealed and laminate will not be approved on counters. to counter tops. No outgos are permitted to any counters. No signage graphics or photography is permitted on counters. 5

COUNTER & BAR FOOD DISPLAY Give attention to

plates, trays, racks, baskets, and boxes.

Seek advice from an experienced food consultant,

Ensure all stock is well illuminated and that

6 COUNTER & BAR FOOD DISPLAY Give attention to every detail of presentation including bowls, plates, trays, racks, baskets, and boxes. These should be consistent in style/shape and in keeping with the overall store concept. Ensure you can see your product from a distance. Seek advice from an experienced food consultant, food stylist, and/or food visual merchandiser. Ensure all stock is well illuminated and that any ambient display lighting is well detailed and fully concealed. 6

7 FOOD THEATRE Activate your counter areas and open kitchens areas with food theatre. Arrange fresh preparation and/or cooking areas to prominent view to patrons Tempt your patrons with food tastings and tantalising aromas Position or frame these areas to be the highlight of the action Organise food preparation or cooking areas to engage the senses. Your Architect or Designer should show the best aspects of any cooking or food preparation processes. Detailing and adherence to food codes for high standards of hygiene are a must. 7

8 CEILINGS FRONT OF HOUSE & GENERAL AREAS A creative use of various ceiling styles and materials is encouraged to create visual interest. Exposed concrete slab Timber battens Ropes or wire Set plasterboard patterned ceiling. All finishes to meet the relevant codes. 8

CEILINGS KITCHEN & FOOD AREAS The Lessee is to install a

of house food preparation or food areas.

concealed or lineal slot diffusers to match ceiling

All house services including air conditioning diffusers,

speakers or security cameras are to be specified to

9 CEILINGS KITCHEN & FOOD AREAS The Lessee is to install a set plasterboard ceiling to kitchen area and any front of house food preparation or food areas. Air conditioning diffusers to front of house are to be concealed or lineal slot diffusers to match ceiling colour. All house services including air conditioning diffusers, concealed sprinkler heads, emergency lights, emergency speakers or security cameras are to be specified to match the ceiling finish. All services should be shown on the ceiling plan and positioned to be as discrete and orderly as possible. 9

LIGHTING A lighting consultant is to be engaged to

to allow the food and menu boards to be the focus.

All other lighting is to be completely integrated

Lighting is to be concealed and well detailed.

10 LIGHTING A lighting consultant is to be engaged to ensure quality specification and to comply with the BCA. All lighting is to be on dimmers. Control light sources in counters, walls and ceilings to allow the food and menu boards to be the focus. All lamp colour temperature is to be warm white 3000k throughout. All ceiling lights are to be low glare fittings. All other lighting is to be completely integrated into the design including cabinets and joinery. Lighting is to be concealed and well detailed. All product and merchandising display areas are to be appropriately lit. Lighting features are encouraged to create visual interest. 10

11 GRAPHICS All graphics must be designed by an approved graphic designer. Creative use of graphics is encouraged for walls and shopfronts. Stencil Graffiti Photographs 3D elements. 11

DRINKS DISPLAY Base displays are encouraged to be highlighted by

Consider how important drinks are to your overall sales.

All fridges are to be built in to either the rear wall or counter

12 DRINKS DISPLAY Base displays are encouraged to be highlighted by high quality materials and recessed lighting. Consider how important drinks are to your overall sales. Your drinks display should be completely integrated into the fitout design. Ensure full drinks range has been incorporated at the planning stage. All fridges are to be built in to either the rear wall or counter with adequate illumination provided. Upright drinks fridges or any third party branding are not permitted. Free standing counter top fridges will not be permitted. 12

scheme Various styles such as blackboard

13 MENU STRATEGY Consideration must be given to flexibility for updating prices and for promotions. All graphic and digital content is to be designed by a professional designer and submitted for approval by Mirvac prior to implementation. Counter top promotions are not permitted. Any new board styles are to be incorporated into the overall design scheme Various styles such as blackboard and /or graphic text used creatively are encouraged No lightboxes or digital screens allowed. 13

TICKETING & PROMOTIONS Ticketing and promotions

should be placed in a consistent format.

14 TICKETING & PROMOTIONS Ticketing and promotions for food and drinks are to be displayed in a professional and sophisticated manner. Ticketing is to be of a professional standard and should be placed in a consistent format. Handwritten signs will be permitted if professionally done. Menu holders are to be integrated within the built counter design. Free-standing spinners and merchandise displays are not permitted. All ticketing and promotions to be designed by a qualified and approved graphic designer. 14

A mix of hard and soft chairs as well as

Furniture selections to reflect quality,

15 RESTAURANT & BAR FURNITURE Seating reflects your style. Provide a diverse range of contemporary seating offers. A mix of hard and soft chairs as well as built-in banquettes in high quality finishes. Community tables Banquette Bar seating. Furniture selections to reflect quality, and be of a commercial grade. Furniture package to take into consideration seating, tables, props, plants, table settings (condiments/placemats). All leather and fabric seams to be specified as double stitched. 15

16 EXTERNAL FURNITURE Various seating styles encouraged. Materials are to reflect the overall audience of the precinct. Material include: Timber Metal No plastic chairs will be approved. Furniture to be of a high standard. Consideration for elements as lighting and props to be considered. 16

17 EXTERNAL SIGNAGE All signage to be located in designated zones to shopfront and professionally designed by an approved graphic designer. Illuminated and non-illuminated styles High quality materials such as glass, metal and timber are encouraged. No flashing or moving signs are permitted. 17

RETAIL DESIGN GUIDELINES

RETAIL DESIGN GUIDELINES STOREFRONT MATERIALS LIGHTING STOREFRONT: EVOLVE YOUR SHOP TO DELIVER AN INNOVATIVE EXPERIENCE. Create a cohesive composition Height to match criteria for each zone An element of full height glazing is