A parametric approach used in the design of a campus restaurant provided the flexibility our client needed to clarify their requirements using real-time information from the design model. The result was a building which met their operational needs and was smaller and cost less than the original specification.
Parametric approach delivers smaller building at lower cost
Using a parametric way of working, we conceptualised the design across three zones – kitchen and support functions, serving area and seating area. Each zone is driven by different functional and operational parameters, ranging from the frequency of deliveries, the serving concept of the operator and the seat turnover. From this, we developed a flexible model ranging in size from 1000-2,000m2 with capacity to accommodate between 150 and 300 people in a single sitting.
With this model, our client could optimise the building to find the best balance between their operational requirements and the available budget. The model provides early insight into all components and construction cost. The end result delivered a more efficient building within time and budget that would not have been achieved through traditional design methods.