1.1 THE ORGANIZER AND PURPOSE OF THE COMPETITION 2.3 RESULTS OF THE COMPETITION, PUBLICATION AND SAMPLING

Transcription

1 A design competition for a modular FAFA s restaurant Competition programme

2 Table of contents 1 INVITATION 1.1 THE ORGANIZER AND PURPOSE OF THE COMPETITION 1.2 PARTICIPATION 1.3 PRIZES 1.4 JURY PANEL 1.5 DISTRIBUTION OF COMPETITION DOCUMENTS 1.6 COMPETITION SCHEDULE 2 COMPETITION SPECIFICATIONS 2.1 APPENDICES 2.2 QUESTIONS REGARDING THE COMPETITION 2.3 RESULTS OF THE COMPETITION, PUBLICATION AND SAMPLING 2.4 CONCLUSION OF THE COMPETITION AND NEXT STEPS 2.5 COPYRIGHT AND USE OF ENTRIES 3 ASSIGNMENT 3.1 COMPETITION BACKGROUND AND OBJECTIVES 3.2 DESIGN GUIDELINES 3.3 THE EVALUATION CRITERIA 4 SUBMISSION GUIDELINES 4.1 REQUIRED DOCUMENTS AND PRESENTATION 4.2 ANONYMITY 4.3 SUBMISSION OF ENTRIES

3 1 INVITATION 1.1 THE ORGANIZER AND PURPOSE OF THE COMPETITION FAFA s Plats Oy together with Aalto University are organising a student competition which seeks to engage students in the design of a new modular FAFA s restaurant. The objective in the competition is to find innovative proposals for a new sustainable standalone restaurant concept that supports the brand and mentality of FAFA s plats Oy. 1.2 PARTICIPATION The right to participate is to all students studying in universities or universities of applied sciences in the field of architecture, construction architecture or design within Finland. The entries can be submitted individually or in groups. The jury encourages students to work also in multidisciplinary groups. The approval of credits into a degree is to be negotiated individually by participants with the school he/she is enrolled in. 1.3 PRIZES The competition prize is in total 1. Prize Prize Prize highly commended 2000 each 1.4 JURY PANEL The competition entries will be judged by a multidisciplinary jury. Jury panel: Doron Karavani Jukka Järvinen Osmo Walden Ville Myllyniemi Jyrki Karjalainen Pirjo Sanaksenaho Pia Kilpinen Matti Anttila Eino Korkala HOK-Elanto Aalto University, Associate Professor Building Design, architect SAFA City of Helsinki, architect SAFA AW2 Architects, architect SAFA Graphic designer Specialist: Jussi Paavoseppä Fixcel Group Oy, manager in charge, specialist in modular building

4 Competition secretary: Rosa Haukkovaara AW2 Architects 1.5 DISTRIBUTION OF COMPETITION DOCUMENTS The competition programme and the appendices are downloadable from the competition website: fafas.fi/standalone-concept. Other documents and information about the competition will be distributed through the website. 1.6 COMPETITION SHEDULE The competition starts on the 15 th of January 2017 at 12:00. The competition ends on the 16 th of April 2018 at 23:59. Proposals are to be submitted by the deadline digitally via to 2 COMPETITION SPECIFICATIONS 2.1 APPENDICES Maps: Site location 1:5000 (pdf) Competition site 1:500 (pdf + dwg) Aerial photograph (pdf) Plans: Plan map (pdf) Other material: Photos of the site Room programme (pdf) Building code of the city of Helsinki for restaurant buildings (pdf) 2.2 QUESTIONS REGARDING THE COMPETITION Participants may submit questions and request additional information by . Questions are to be sent to the address: standalone-concept@fafas.fi by the 28 th of February RESULTS OF THE COMPETITION, PUBLICATION AND SAMPLING Results of the competition, including the winner and possible other awarded entries, will be published on the 16 th of May 2018 in the competition award ceremony at Aalto University, that

5 awarded participants will receive an invitation to. The awarded entries will be placed on display on the competition website. 2.4 CONCLUSION OF THE COMPETITION AND NEXT STEPS The competition organizers will consider further actions on the site based on the results. The objective is to implement the winning proposal. 2.5 COPY RIGHT AND USE OF ENTRIES The competition organizers shall have the proprietary right to prize-winning, purchased and rewarded entries. The competitors shall retain copyright to their entries. The competition organizers have the right to use and publish any material of the competition entries. 3 ASSIGNMENT 3.1 COMPETITION BACKGROUND AND OBJECTIVES Fafa's is a restaurant chain founded in The basis of FAFA s menu are stuffed pita breads and organically grown raw materials. In addition to good quality in food, Fafa s actions are driven by values of environmental and social well-being: the chain tends to be a forerunner and a representative of a new era as an employee and furthermore as an actor of the surrounding community. The idea of the competition came from a real need: Fafa s has expanded its operations outside of Helsinki metropolitan area and there is a need for stand-alone restaurant buildings in areas that don t have existing available spaces. The objective of the competition is that competition proposals will serve as a new example of modular construction a new type of a modular restaurant that can be built easily and ecologically also on other sites, both nationally and internationally. The aim of the new restaurant building is to be designed flexibly so that it can be customized to different sizes or to serve different clientele numbers and to support Fafa s visual appearance and its mentality of a highquality restaurant. 3.2 DESIGN GUIDELINES Architectural concept and functionality The competition seeks to engage students in the design of a new restaurant concept and to find architecturally innovative and fresh proposals. The competitors are encouraged to think of the future operating model of Fafa s restaurants from the point of view of service design. The restaurant building has to be accesible and viable. The room programme is directive. The site The competition site is at Sörnäisten rantatie 20 in Helsinki next to the ABC gas station. The modular restaurant is designed according to the room programme and ought to be about

6 150brm² in total. The design concept of the new modular restaurant has to be scalable also to other dimensions and to suite other size of clientele. The site has a gas station which should be maintained and noticed in the design. The building must be located to the place designated to it so that the fuel truck is able to move on the route assigned to it. The restaurant should have a shared space drive-in and its pick-up point. The drive-in route must be indicated in the site plan. The current planning is not binding for the competitors. Modular building The competition is looking for modular construction options for a new restaurant building. In modular construction, prefabricated parts of the building or modules are produced industrially. For example, partitions, inner surfaces and fixed fixtures are built into modules in factory conditions. In addition to that, ventilation, piping, drainage and electrical works can also be prefabricated. The facades of the module can also be finished in factory conditions but they can also be made on location. The modules are transported to the site and connected to each other along with water, sewage, electricity and telecommunication networks. In the competition we are looking for modular construction solutions that are sustainable and fast and easy to build on site. In addition, the competition seeks solutions that are easily transferable elsewhere and can be customized to different sizes. The recommended maximum size of one module for road transportation is 4m wide, 4m height and 20m in length. There can be multiple modules and they are freely formatted. One module typically has at least a floor, a sealing and two walls. The jury encourages competitors to think of a variety of module assemblies that will allow the restaurant to be customizable in the future. The building services may be centralized or decentralized in the restaurant building, depending on the solution. Sustainable construction The building has to be designed sustainably. Sustainable construction takes in consideration the resource efficiency and the aim is to provide a long-lasting building that needs minimal maintenance and repair. The desirable features of a sustainable building are the energy efficiency of the property, its functionality, healthiness, pleasantness, adaptability and preserving its value. Sustainable construction aims to find ecologically and economically sustainable solutions to curb climate change. Sustainable construction supports the rational use of natural resources and promotes the adequacy of natural resources while it is possible to gain economic benefits through energy and material savings. 3.3 THE EVALUATION CRITERIA The jury panel emphasizes in particular the following considerations: o Architectural vision and innovation

7 o The modularity, functionality and viability of the restaurant building o Appropriate construction for different environments o Reflecting the values of FAFA s Plats Oy s brand o The repeatability of the building and the flexibility of the size of the restaurant 4 SUBMISSION GUIDELINES 4.1 REQUIRED DOCUMENTS AND PRESENTATION - Site plan 1:500 - Plan/Plans 1:100 - Sections 1:100 - Elevations 1:100 - Visualisations of the design - Commentary Presentation: All submitted material must be printed on one A3-sized pdf-file. The pdf-file must not reveal the identity of the authors. Maximum file size is 20MB, and maximum page amount is 8 pages. The commentary of the proposal must be included in the A3-sized file. 4.2 ANONYMITY The competition takes place anonymously, so any submission material must not reveal the identity of the authors. All submitted material of a competition entry must be marked with a title or pseudonym of the authors choice. The submission must contain the authors names and contact details and the school/schools the participant/participants are studying. 4.3 SUBMISSION OF ENTRIES The competition ends on the 16 th of April 2018 at Proposals are to be submitted digitally via standalone-concept@fafas.fi by the deadline.