Restaurant and Cafe Style

Introduction

32 Smith St offers 26,500sqm over 28 floors, the Commercial tower will offer on-site car parking, End of Trip facilities and is perfectly placed as an anchor in Parramatta’s evolving CBD.

The purpose of this Styleguide is to ensure that you have the necessary information required to design your new tenancy. Experience has shown that good planning enables us all to keep on schedule taking care of the many steps involved in preparing Restaurants and Cafes for opening day and beyond.

Dynamic and cutting edge retail design is encouraged for all retailers. Each tenancy contributes by value adding to the overall experience. Tenancies should be an expression of their retail brand, while complimenting and appropriately coordinating with the proportion, materiality and styling of the unique design concept of the host structure.

Ground Floor Plan

Ground Floor food premises fall into two precincts being the Restaurant and Café precinct.

The Restaurant provides ample indoor and outdoor dining experiences, bordering the building’s unique Urban Room. Seating has been planned with a number of dining offerings, from intimate gatherings and casual bar dining to configurations ideal for larger gatherings or meetings.

The café provides an interior haven with a heightened sense of volume through the triple height floor to ceiling offering.Seating can be made flexible, from intimate clusters to communal tables.

The interior palette is restrained with a focus on quality finishes and detailing, coupled with warm materials and highlights.

Restaurant

Restaurant: Ground Floor Plan

Restaurant: Reflected Ceiling Plan

The Restaurants double height void at approx. 5.35m, provides a sense of grandeur and highlights the buildings volumetric quality.

Restaurant: External Street Elevations

The full height glazed wall bordering the Restaurant provides a strong street presence to both Phillip Street and Smith Street, while providing an indoor outdoor aspect to the Urban room via the electrically automated uplift doors.

Restaurant: Sections

Restaurant: Interior Sections

Urban Room

Design Criteria

Interesting and unique retail designs create dynamic environments. Operators are expected to utilise and compliment the base building design through carefully selected materials and colours, effective lighting, as well as sensitive detailing, quality fixtures and graphics. Each tenancy will become a functional and inviting establishment.

It is imperative that you commission experienced fit-out designers and contractors to undertake your work. The following has been detailed as a guide for all retail tenancies at 32 Smith Street;

1 Base Build Neutral Materials

2 Design and Materials

3 Lighting

4 Counters and Front of House

5 Details

6 Equipment and Displays

7 Signage and Graphics

8 Furnishings

9 Storage

10 Sustainability

Base Build Neutral Materials

32 Smith Street has been designed as a response to the nearby Parramatta River context. This has manifested in the warm tones and natural through materials within the base build design.

It is important that your tenancy compliments and upholds the integrity of the overall design intent dramatised through these materials.

Design And Materials

Warm, neutral material palettes to align with the overall build theme and aesthetic are encouraged with high level detailing and finishing. Large scale use of block colour or flat, low quality surfaces will not be approved.

Construction materials such a MDF, chipboard are to be used minimally, and preferably within low-traffic areas of the tenancy.

Appropriate materials will need to be instated and assessed against the Food Code. Any timber must be sealed / filled for ease of cleaning.

Fuel restrictions apply for the Urban Room and Cafe areas. As such, material limitations apply. The materials are limited to;

1 Concrete

2 Steel

3 Glass

4 Hardwoods with a density >750kg/m3 at a moisture content of 12% as per AS3959

5 Natural leather and wool

6 Organic Plants

7 Other materials allowed under BCA C1.12 or deemed

non-combustible when tested to AS 1530.1

Lighting

All lighting within your space needs to be integrated within the overall design concept to create a warm and inviting environment. Thus, an integrated lighting strategy is to be proposed.

You are to work with a professional lighting designer and / or supplier to deliver a comprehensive lighting plan and equipment specification. The Colour Rendering Index (CRI), colour temperature, contrast, glare control, beam width / control and minimalism of light / energy wastage are all to be taken into account.

The integrated lighting solution may include table lighting, feature lighting, suspended pendant lighting, integrated cove lighting and backlit feature walls for example. Both daytime and night-time settings are to be considered as well as some level of feature lighting during closed periods.

Counters And Front Of House

All counter designs are to be strongly considered as one of the main elements of your design. Durable and natural materials are preferred with a high level of design detail.
All front of house preparation spaces are to incorporate minimal equipment to remain uncluttered and streamline. As such, it is encouraged that services be integrated into joinery away from front of house areas and benches be clear of loose items. Design all elements including point of sale systems and condiment units if required into the countertop and conceal all wiring.

No condenser venting to customer counter fronts will be permitted and no bench top fridges will be approved.

Details

Attention to detail will enhance the quality of your design and the customer’s experience.

The detailing must be integrated into the overall design of the fit out and needs to compliment the finishes as well as the fixtures & fittings such as furniture, internal signage, door handles and door fittings.

Equipment & Displays

Equipment on the servery and around services points should be kept to a minimum to ensure clutter and untidiness is kept to a minimum.

Displays are not to be freestanding, rather integrated into joinery items.

Signage And Graphics

Communicate your story to your customers. Create branding that has personality and passion. Make a strong visual statement within your tenancy that lets your customers know the origin of your products and your customer service ethos.

Consider all opportunities and use a consistent graphic language across all elements:

• Signage

• Menu boards and cards

• Promotions

• Packaging / coasters

• Staff uniforms

• Website

• Queue management signs, e.g.. “Please wait to be seated”

All branding and graphics must be integrated and controlled, including temporary / periodic signage including marketing posters and ancillary signs.

All graphics are to be professionally designed. You are to submit all content for review to the GPT Group prior to manufacturing for the construction period.

Furnishings

All furniture must be of high quality, durable and constructed from authentic materials that are consistent with your environment.

Consider an array of different seating options to enhance the environment of your brand. Ensure that your seating is clustered to encourage the activation of your tenancy.

Tables should have options for communal or intimate dining experiences.

Allocated seating zones outside the tenancy will be restricted to loose furniture only.

Storage

Storage within front of house areas is to be considered and well designed to be beautiful and functional.

Keep your tenancy neat and tidy. We like to keep our customers focused on the product and the service without distraction.

Consider your operational needs and allow for adequate integrated storage for such items as:

• Additional service ware (trays, linen, serviettes, cutlery, crockery, glassware, water jugs, etc)

• Backup stock for takeaways

• Staff belongings

• Chemicals and cleaning products

• Storage that is not suitableto be in view of customers.

GPT may be able to provide additional storage at market rental rates, subject to Tenant requirements and further negotiation.

Sustainability

As an integral part of our overall design process, you are encouraged to identify design, material, construction and ongoing maintenance principles that contribute to sustainable and environmentally sensitive design solutions.

Examples of sustainable design solutions can include, but are not limited to:

• Use materials with low embodied carbon, locally and sustainably sourced, are made from recycled content, can be refurbished and have high recycling potential at end of life

• Install 6-star flow rated tapware

• Design in space to separate waste into separate organics, commingled recycling, glass, cardboard and generate waste bins where applicable, which is not visible to the customer.

We will highlight our approach to consumables as you move closer to procurement of these materials.

Technical Criteria Restaurant Area