REVIEW 1 WORKPLACE DESIGN LUDMILLA CANTO
EST. 2014 Wynwood, Miami RENE SINDLEV PATRICIA MANICI Co - Founders DR. ETTI BEN-ZION Head of R&D Holistic Nutrition Expert BENGT ANDERSEN Founder of Body Self Development System 8 BOUTIQUE CAFES Greater Miami & New York City 50 STORES BY 2020 SMART FOOD FOR A GOOD MOOD NEVER PROCESSED ARTIFICIAL 100% USDA ORGANIC Organic DrS Probiotic Non-Dairy Yogurt
THE PROCESS Dr. Smood partner and Holistic Nutrition expert, Dr. Etti, traveled the world to find natural and traditional superfoods with the highest mineral, dietary fiber, organic, and vitamin content. Her uncompromising pursuit for quality coupled with her knowledge of gastronomy expresses itself in Dr. Smood s energizing and wholesome variety of menus, detox and cleanse programs. DrS Smood Probiotic Yogurt
Matte Dark Metals Architectural Product Display Firm Suede Grays RETAIL DESIGN BRANDING & WORLD CLASS INTERIOR DESIGN Lissoni Associati and Quincones-Drago & Partners Accent Leathers Linear Wood Elements Dr. Smood South Miami Smood Market White Subway Tile Carrara White Marble Dr. Smood Wynwood Live Bar
GOALS STATEMENT ESSENTIAL PURPOSE OF WORKPLACE Dr. Smood, an organic food and beverage brand, plans to open its corporate headquarters in Miami in anticipation of its international retail expansion. When asked why the brand chose Miami as their base of operations, the Vice President of Business Development and Real Estate, Francesco Perillo, simply stated, We opened our flagship in Wynwood, this city is the heart of everything. By the year 2020, Dr. Smood plans to have 50 stores nationwide and another 200 locations worldwide in metropolis like New York, Dubai, Hong Kong, and Milan. An expansion of this size necessitates stronger leadership and strategic planning, more research and development into cultural specific flavors and ingredients, more intensive quality assurance, an emphasis on remote employee training, and established community engagement plans. The workplace becomes a powerhouse for the production of a quality product. MAIN GOALS Generally, when designing a workplace, one should aim towards creating a flexible environment that promotes both private and group interactions as a means of energizing collaboration in both formal and informal settings. In regards to the client, Dr. Smood, the design should reflect the essence of the company - a concious endeavor to promote a healthy lifestyle through the use of traditional remedies, modern science, sustainable practices, and wholesome products. The workplace becomes a multi-faceted center for well-being based on trust, an uncompromising pursuit for quality, and a desire to educate and help others through their services and merchandise. The space should be restorative and engaging for the following users: DOMINANT FEATURES & SPACES About the workplace s open layout, various collision zones encourage engagement between different departments, which improve productivity, spark innovation, and inspire positive growth. With 70% open spaces and 30% enclosed spaces, the workplace promotes transparency and collaboration. Within the percentage of open spaces, 25% of the furniture and lighting systems will be flexible and afford for personalization. Various nooks and semi-private spaces allow individuals or small groups to engage in discussions or focus work. Flexible lighting and modular furniture systems act as catalysts for spontaneous triangulation. Only 25% of the square footage will be devoted to communal lounge areas, not including the square footage devoted to the learning hall. The large learning hall poses as a transparent and transformative space for the strengthening of community and workplace networks. The state of the art research and development lab will facilitate the brand s scientific approach to their food and beverage products. Its adjacency and visual permeability to the retail and cafe space introduces the client s values of honesty and transparency in their products. CRUCIAL ASPECTS Employees Executives Customers Lecturers & Workshop Leaders Farmers Partners Community Vendors One of the company s most upheld values is their engagement with the community. Without a functional, transformative, and flexible public space for gatherings, lectures, workshops, and employee training, the client s values are not properly integrated into the workplace. Their emphasis on natural ingredients and sustainable practices translates to the building s connection with the surrounding landscape. The implementation of daylighting, restorative views, and access to natural sunlight in at least 75% of both the communal seating groups and workstations will create a more efficient and productive work environment.
ADJACENCY DIAGRAM Grouping of interdependent departments creates three specific systems within the program as demonstrated by the three colors. These triangulations form open relationships that are both extremely connective yet flexible as a result of mobile furniture and mobile technological systems. These collisions are further emphasized by the learning hall s permeability in both the second and third floors. PRIMARY CIRCULATION SECONDARY CIRCULATION OPEN & FLEXIBLE SPACES ACOUSTIC PRIVACY VISUAL PRIVACY SEMI-PRIVATE SPACES VIEWS TO THE OUTSIDE DAYLIGHTING SERVER ROOM IT EXECUTIVE SUITE MARKETING PRINT & COLLATING PHOTO STUDIO ACCOUNTING 3FLOOR LEARNING HALL 2FLOOR STAIRS TEST KITCHEN OPERATIONS MOTHER S ROOM RETAIL & CAFE RESEARCH & DEVELOPMENT QUALITY ASSURANCE HR PURCHASING SALES & DISTRIBUTION LOBBY CONF. ROOM ENTRY
PIVOT.The linear elements of slat denote direction, and establish flexible three-dimensional boundaries through the shifting and pivoting of two-dimensional elements. Inherent voids are created by the modularity and regularity of slat s properties.
INCUBATE The intype incubate suggests an inner complexity with subtle outward signs. A mass achieves this complexity through the process of nesting. The model is comprised of four transient, puzzle-like pieces. When pulled apart, the three masses and the one void demonstrate a precise path of interconnected geometries.
SECOND FLOOR PLAN 1/16 = 1 0
SECOND FLOOR RCP 1/16 = 1 0
LOBBY & WAITING SECOND FLOOR
SALES & OPERATIONS SECOND FLOOR
SMOOD LIVE BAR SECOND FLOOR
SHOWCASE STAIR SMOOD LIVE BAR OBSERVATION DECK TEST KITCHEN WITH CONNECTED FOCUS ROOM SMOOD GRAB & GO FRIDGE ELEVATION STAIRS IN PLAN
THIRD FLOOR PLAN 1/16 = 1 0
THIRD FLOOR RCP 1/16 = 1 0
EXECUTIVE OFFICE THIRD FLOOR
REVIEW 1 WORKPLACE DESIGN LUDMILLA CANTO