hospitality facilities BUILDING TRENDS ANALYSIS The design originally called for a quarter of the space to be outdoors. No, no, said the chef, it must be completely enclosed, but with more windows. The changes are being made, because the developer is convinced the restaurant will attract shoppers to the center. 2. Chefs and owners are taking the lead in design. Chefs and owners are getting more and more involved in the design process. “Customer expectations are so much higher,” says Rick McCormack, President of design fi rm Studio McCormack, Costa Mesa, Calif. “That’s caused us to raise our game.” Mariela Alvarez, a designer with the New York fi rm iCrave, suggests that “many of them feel that if they don’t design the restaurant, it’s not theirs.” Food halls such as LeDistrict in New York City have become very popular with diners and vendors alike. This HPH Hospitality-operated, iCrave-designed hall includes 13 culinary stations and 500 seats. For the 30,290-sf Le District food market, which opened in March 2015, Alvarez recalls having several meetings with the owner (HPH Restaurant Group), the chef, and the director of operations devoted entirely to picking materials. Chef/owner involvement can be a double-edged sword for <strong>Building</strong> Teams. “Experienced owners know the customers they are targeting, and can provide us with ERIC LAIGNEL FOR ICRAVE 20,000 LEEKS UNDER THE SEA In August, Champalar Holdings Pvt Ltd. will open a five-star luxury resort on Huravalhi Island in the Maldives. The venue will include an underwater restaurant, the second of its kind in the world. Both were designed by M.J. Murphy Ltd., Auckland, New Zealand. General contractor Fitzroy Engineering spent 10 months building and outfitting the restaurant, which was submerged onto piles near a coral reef in the Indian Ocean in March (bottom photo). The 410-ton restaurant measures 18 meters long by 5.4 meters wide. It is 13 meters tall, about 30% longer than a similar underwater eatery M.J. Murphy designed 11 years ago for the Conrad Maldives Hotel (top photo). The new facility will accommodate 24 diners. The acrylic arch covering the new restaurant, five meters wide and 130 mm thick, lets diners feel engulfed by the ocean and aquatic life. The end wall has a panoramic, 190-mm-thick acrylic window that allows for spectacular views along the sloping reef. Japan-based Nippura Co. was the fabricator. A week after the restaurant was submerged, three concrete slabs inundated with live coral were lifted onto steel outriggers. They will create a coral garden to attract fish to the restaurant. The restaurant will be accessible via a spiral staircase. Most food will be brought in from an onshore kitchen via dumbwaiter. A small kitchen in the restaurant’s lobby will be used to prepare a limited The world’s largest underwater restaurant—1,264 cm—will open this summer at a resort in the Maldives. Its interior will resemble the first of its kind (above), which opened a decade ago. amount of food and drinks. In February, Tranzcarr Heavy Haulage moved the restaurant the five miles from Fitzroy’s factory in New Plymouth, NZ, to Port Taranaki. Two cranes with 400-ton capacities hoisted the structure onto a ship that transported it to the Maldives over a three-week voyage. The project team included Heavy Force (pilings contractor), Jackson Engineering Advisers (air-conditioning consultant), Stuart McKechnie Architects (interior design), Origin Fire Consultants (fire engineer), and LHT <strong>Design</strong> (electrical consultant). Mike Murphy, M.J. Murphy’s Managing Director, told BD+C that the final cost of the restaurant itself will fall somewhere around US$6 million, not including the access jetty back to the shore, the above-water lounge-bar, the kitchens, toilets, and A/C plant room building. COURTESY MJ MURPHY (RIGHT); CONRAD HOTELS 64 MAY 2016 BUILDING DESIGN+CONSTRUCTION www.BDCnetwork.com
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