2012 national competition project #028 | cafeteria redesign: Recent activity

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I'm a university administrator in Washington supporting college students studying architecture, landscape architecture, construction management, and urban design. I also studied architecture in college. It has been a pleasure to review your competition submission. Thanks for sharing your project with the jury.

I appreciate your careful review and documentation of existing conditions (photos, drawings, etc). The Pro/Con list is a great way to catalog your observations and determine which items you need to respond to in your design. Architects do lots of research into existing conditions before they start design - it would be great to include more details about conversations you might have had with students/faculty/staff as you developed your Pro/Con list. Considering the "the client" or user group is very important.

Thanks for considering and incorporating composting into your solution. I would encourage you to think about ways to teach your classmates about composting. We use composting in my building at work and one of the challenges is teaching people the right bins to use (trash, compost, recycling). S

You show great interest in the design and flow of the serving spaces. Next time your are sketching think about the details of how that might be built including the materials. You might find even more exciting opportunities when you dig into the details.

Good luck with your next design challenge. Great work!

I like that you've created your own form for the serving line instead of downloading a pre-made block. Keep experimenting with your 3d software - what other forms might this serving area have taken?

Even though you mention that this courtyard is "right across the hall from the cafe annex," it would be better if I could tell at a glance where it was by looking at your plan. A drawing that showed the entire "big picture" would help me understand how the different pieces of your design work together.

Is this the existing arrangement or the new one? If it's new, it looks like you have 20 tables in the same space that nine used to be! That would create a lot more seats, but be careful not to cram 'em in too tightly.

If you showed the walls instead of just the tables, I'd have a better sense of how they fit.

The simple fact that you have provided floor plans of the existing space puts this project a step ahead of many others!

Go observation about table size and length relative to the noise levels in the space.

Good observations here but why do you think things are backing up? Does the back-up have to do with location? With slow service? Do TOO many people buy lunch? It is helpful to try to be clear about these things so that you can find the very best solutions.