As outlined in my initial immersion activity, Giuseppe Corica Pastries is in a converted corner shop in Northbridge, Perth, Western Australia. The bakery is in the heart of Northbridge near the nightclub district and is opposite a very large tavern. There is very limited street parking in the area but is located near two parks. There is a large amount of high density housing near the bakery and some very old small houses. The clients for this bakery range in age from the very young to the young at heart (80+). It is a dynamic and multicultural area that has seen much done to improve the streetscape and general feel of the Northbridge zone by the municipal local government.
The building has recently gone through a major refurbishment; including the exterior being painted lime green, which the bakery more noticeable. Inside there are new counters and the walls have been painted a deep aubergine and there is a bulkhead over the counters, from which the suspended lighting is attached, that is also painted lime green. The colours work well with the new wood fixtures overhead lighting is designed to highlight the display cabinets and to give a warm feeling to the clients.
Immerson blog post http://thinkspace.csu.edu.au/yvette/2014/08/01/assessment-2/
Immersion notes floor plan https://www.flickr.com/photos/66165146@N06/14775615376/in/photostream/
Image of building https://www.flickr.com/photos/66165146@N06/14612012539/
Knowing that this building was originally a corner shop both the interior design and the frontage of the building means that there are a number of potential issues, some of which are outlined below:
no coffee or beverage area
two sets of curved stairs that are slippery in the wet weather
no adequate signage
security grid giving imposing frontage to building.
To make the shop floor design and shop front setting for Corica Bakerybe better utilized by customers.
Permissions needed to change building structure
Building codes for entrance doors and stairs for coffee shops
Building and health code permission to change to an eating place
Actual number of ‘accidents, spills or injuries’ resulting from clients using stairs
Outcome of risk assessment conducted by workplace (OHS access and egress).
Twin staircases are slippery when wet
Limited signage means clients unaware of accessibility ramp.
Entrance door allows wheelchair access.
Only one entrance door allows wheelchairs as the other door leads only to a staircase
The shop front needs to be aesthetically pleasing and inviting to clients as well as being functional. Pehaps even the consideration of sidewalk cafe seating to exapnd on the original foot print of the bakery (Lawrence, 2014).
Shop interior needs seating for people, either waiting for orders or consuming baked goods, which would include the consideration for expanding the business to include hot beverages.
In light of the “How might we” questions document (D.School, Stanford) some alternative questions related to this project come to mind:
How might we…
make the bakery more like a cafe?
make the shop front more inviting?
redesign the stairs to make more accessible to people in all seasons?
create the auditory environment to be something that will add to the ambience?
Ideation – Ideas for Redesign of Bakery
Change shape of staircase
Change location of signage for access and egress,
Change layout to include cafe seating
Move counters further back into the shop freeing up floor space towards the front of the shop creating a space for cafe tables
Close off completely and convert that door to a window space for light. Once this door is closed off it will assist in freeing up further floor space
Brain trust members
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Idea.ap.buffalo.edu, (2014). Entering and Exiting. [online] Available at: http://idea.ap.buffalo.edu/udny/section4-1b.htm [Accessed 12 Aug. 2014].
Desai, A. (2011, May 1). Function and design of cafe’s throughout time. Retrieved from https://courses.cit.cornell.edu/dea150/files/2011%20files/Project%202.pdf
Oldenburg, R. (1989). The great good place: Cafes, coffee shops, community centers, beauty parlors, general stores, bars, hangouts, and how they get you through the day. New York: Paragon House
Clark, T. (2007). Starbucked: A double tall tale of caffeine, commerce, and culture. New York:Little, Brown
KU Work Group for Community Health and Development. (2014). Chapter 26, Section 8: Creating Good Places for Interaction. Lawrence, KS: University of Kansas. Retrieved 12 August, 2014, from the Community Tool Box: http://ctb.ku.edu/en/table-of-contents/implement/phsyical-social-environment/places-for-interaction/main
D.School, Stanford University, How might we? Method Card: [online] Available at: http://dschool.stanford.edu/wp-content/uploads/2012/05/HMW-METHODCARD.pdf [Accessed 10 August, 2014]