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Steven Dragan

Get the Most Value from Your Renderings: 5 Tips for Clients and Project Teams

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Date ##, 2021 PRINCIPAL STEVEN DRAGAN

In the year 1415, Filippo Brunelleschi blew Italian Renaissance minds with the formalization of linear perspective.  It became possible to accurately draw a 3d building that had yet to be constructed.  For Architects, this method of 3d rendering worked for almost 600 years with few innovations.  Then came computers…and now our capabilities change daily.

With the right hardware, software, and a talented team, we are able to create immersive animations for the projects we are designing.  We can utilize software to analyze each space and find conflicts.  We even have the ability to hold VR meetings inside of the building that is being designed.  Scan the QR code for a small taste of how we can visualize a space:

Go ahead… Scan me! You know you want to!
(Or click HERE if on mobile)

But how do clients feel about this architectural software arms race? Do you feel like you are getting more value?  As someone who leads a team of designers and works with this technology every day, I can attest, there IS incredible value to be had! However, depending on your specific needs (and budget) there is a point of diminishing returns.  Below are 5 tips to make sure your project squeezes the most value from architectural rendering.

Early rendering for a destination auditorium in a theme park.
1. ESTABLISH THE PURPOSE OF A RENDERING

There are 3 main reasons we make renderings: Marketing, Testing a Design, and Presentations.  Each has a different focus, time requirement, and final product.  When the client and the architect are clear on purpose, we can tailor our effort.  For example, when a client is penciling out a business plan for a prospective site, we may be asked to develop a simple floorplan and exterior rendering to generate interest and investment.   With this in mind, we craft an exciting image focused on the big picture.   By contrast, a design presentation rendering that is focused on fine-tuning of materials, transitions, lighting, and wayfinding would require much more effort.   The extra effort may have tremendous value in communicating what the final product will be prior to beginning construction documents. 

2. TARGET YOUR VISUALIZATION

One way to blow a budget is to over-render (i.e., model more spaces than are necessary).  To make sure our clients get value, we provide a list of views we will develop, then provide initial black/white views to confirm what is shown. Then we focus on creating renderings of those spaces.  So instead of detail-rendering every restroom in a facility, we’ll select a representative room to develop that view and communicate the design.   This targeted approach is part of a bigger design process with checkpoints that we map out with each client.

Restroom Rendering for Design Development Phase.
3. DO LIVE REVIEW

After years of weeklong rendering queues, we now have the ability to create real-time renderings.  Here’s what this means for our clients: we can get on a Zoom call and give them a photo-realistic tour of the design progress for their building.  These live progress reviews enable quick clarity about design intent and quick feedback.  If both you and the architect are okay with a less formal peek under the hood, this can simplify a weeklong back and forth email loop into a productive hour with clear follow-up.  Time-saved, budget saved, value-added.

4. GET THE FRINGE BENEFITS

Light Level Map.

Turns out, the effort needed to 3d model a design coincides with several other important parts of the project.  Having this level of accuracy and development allows us to also check for conflicts, quantify materials, test light levels, and more.  On their own, these efforts are significant, but once a design is modeled to the point of rendering, these benefits are within much closer reach.

5. SHOW IT TO THE CONTRACTOR AND PROJECT TEAM

Once you’ve spent the time and effort to develop images that show the experiential quality of a potential space, use it as a team resource.  While these images don’t illuminate the construction methods (nor should they!); can do a lot to get people oriented as they dive into a construction document set, ultimately, saving time and greasing the tracks for efficient communication.

In the world of architecture, we have more capabilities than ever before.  This will only continue to grow.  Make sure you get more benefits by finding an architect who communicates well and seeks to understand your business. (Here comes a bit of self-promotion) At TK, we’ve served entertainment and F&B clients for 40 years.  We’ve seen their businesses grow and change.  We are focused on bringing value at the right time, not just to rendering but to the whole project. 

Curious how we hand-craft our client’s design experience to meet their goals.  Drop me a note! sdragan@tkarch.com

Steven Dragan, Principal

Reimagining The Restaurant: Week 6

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COVID EDITION

OCTOBER 2020

Idea #7

Food trucks were a hit before Covid.  Not only are they convenient, deployable, and festive but they’ve been elevated from a culinary view point in the past decade.

This concept builds a restaurant around the food truck phenomenon that is all about flexibility.   From a construction point of view, this building is columns, beams, roof and a lot of garage doors.  Spatially, this is a dining space with a block of restrooms, no kitchen, no coolers, no hoods.  The kitchen is in the vehicles and can be supplemented as needed.  On nice days this can be an open air restaurant, almost like a biergarten or farmers market.  As the weather turns, the doors come down and the restaurant transforms into a light filled, cozy conditioned space.

This concept solves the awkward patron-vendor height difference by elevating the dining platform for customers.  Along either side of the truck lane is a rail with a bar-top for fall protection and dining space.   Although there are a number of ways this concept could be implemented aesthetically, this one played around with a garage theme and even teases the idea of a bar-mobile with horseshoe bar seating.  Durable polished concrete floors, exposed structure, supersized graphics, and ample natural light provide style on a budget.  The color comes through vibrant furniture and the trucks themselves.

You could also imagine other functions or revenues that could happen in a structure like this: games, retail pop-ups, local collaborations, events.  Ultimately this concept takes the food truck festival, a popular trend that happens on street curbs and gravel lots, and elevates it, creating a flexible year-round space for dinging, commerce, and gathering.

Well, that wraps up our 6 week exploration of the Food and Beverage facility of the future.  We hope you enjoyed this playful series and maybe came away with some ideas.

Do you have one you’d like to see tested out and illustrated?  We’d love to hear about it!

Reimagining the Restaurant: Week 5

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COVID EDITION

OCTOBER 2020

Idea #6

While increasing table spacing can be simple, it leads to less capacity, a problem if you’re running a business.  Many restaurant owners have made creative use of their parking lots with temporary dining setups.  This concept imagines a purpose-built version of this.

Full disclosure, this concept borrows an idea from glamping. –whats Glamping? Glamping is “glamorous camping”, check it out!  There has been an explosion in services that will provide campers with an Instagram-able campsite, pre-prepared for people who like the idea of camping but also like brunch at the Ritz and sleeping well.

This concept uses repurposing the parking lot to create a network of private dining pavilions.  Customers make a reservation and pull up to their own dining environment, with patio seating, dining table, and wait-staff.

Fitting out the parking lot with this idea could be a way of increasing capacity while taking what may have seemed like a downgrade and turning it into an upgraded experience. An activated version of this might feel like a festival or block party.  At its core, this idea does not try to “return to the way things were” Instead it tries to create a new type of dining experience with the available real-estate.

Depending on parking availability and climate considerations, these deployable pods could be utilized in a multitude of ways. From an intimate dinner to a family gathering. From a warm summer day to a cool winter night.

At TK Architects we are always thinking of new and innovational designs.   Hopefully, this gets you thinking.  Is there a more practical way to reimagine this idea?  Let us know!

Founded in 1981, TK Architects is a full-service architectural firm that offers all professional design services in-house to simplify and streamline coordination, including: Architecture, Interior Design, Graphic Design, Structural Engineering, Mechanical, Electrical, and Plumbing Engineering. The firm’s focus is entertainment architecture and engineering, including cinema, bowling, bars/lounges, food service, and entertainment centers worldwide. TK Architects provides the right services at the right time to meet client’s specific needs, including: New Buildings, Tenant Interiors, Renovations, Facility Upgrades, and Maintenance.

For more information about TK Architects please visit www.tkarch.com or contact Jack C. Muffoletto, at jcmuffoletto@tkarch.com

Steven Dragan

Reimagining the Restaurant: Week 4

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COVID EDITION

SEPTEMBER 2020

Hello again! We’re in week 4 of our blog series, “Re-imagining the restaurant.” This series starts with the premise that changes in customer attitudes and habits have been accelerated by the pandemic. Then we ask our designers to imagine a facility around those future trends.

WHAT WILL THE FUTURE LOOK LIKE?

As we said last week, These are not necessarily ready-to-ship solutions but what-if scenarios meant to build a bridge between where we are now and what the future may hold.

Not only do people enjoy eating together, but the rise of cook-it-yourself subscriptions like Blue Apron and Hello Fresh also show there is a big market for those who want to cook together. That being said – hosting, picking up groceries, prepping the ingredients, and the cleanup – can make it a chore. Why not cut all the downsides out of the equation and focus on the fun?

This restaurant concept revolves around the idea of a cook-it-yourself dining experience. Consider the possibility of cooking with friends while adding in the social atmosphere and convenience of being in a restaurant setting. A classy full-service bar is surrounded by multiple “cooking islands” that are equipped with the tools and appliances to turn fresh, proportioned ingredients into the meal you order. After dinner, go to the bar or lounge to continue the evening while someone else takes care of the dishes and clean up.

It is hard to imagine a time where businesses and consumers have been so willing to experiment. Could this be a new trend to emerge in the post-COVID world? Click the link and let us know your thoughts.

Founded in 1981, TK Architects is a full-service architectural firm that offers all professional design services in-house to simplify and streamline coordination, including: Architecture, Interior Design, Graphic Design, Structural Engineering, Mechanical, Electrical, and Plumbing Engineering. The firm’s focus is entertainment architecture and engineering, including cinema, bowling, bars/lounges, food service, and entertainment centers worldwide. TK Architects provides the right services at the right time to meet client’s specific needs, including: New Buildings, Tenant Interiors, Renovations, Facility Upgrades, and Maintenance.

For more information about TK Architects please visit www.tkarch.com or contact Jack C. Muffoletto, at jcmuffoletto@tkarch.com

Steven Dragan

Reimagining the Restaurant Week: 3

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COVID Edition

September 2020

Hello Again! We’re in week three of our blog series “Re-imagining the Restaurant”. This series starts with the premise that changes in customer attitudes and habits have been accelerated by the pandemic. Then we ask our designers to imagine a facility around those future trends. This week imagines one way a facility could become more flexible.

What will the future look like?

As we said last week, These are not necessarily ready-to-ship solutions but what-if scenarios meant to build a bridge between where we are now and what the future may hold.

Idea #4

One Covid trend we’ve seen is people like going out, but prefer to have their own space.  Consider the dining tents in parking lots or recently the NFL games with separated groups of fans (Go Chiefs!) Combine that with the VIPification of entertainment spaces and the culinary rise of the open-show-kitchen…voila, you have a new idea.

This restaurant concept starts with the kitchen and plugs in different size dining suites.  The goal here is to flip the script on social distancing.  Instead of awkwardly spaced tables, this concept creates an upgrade: the VIP dining suite and gourmet open kitchen.

Each dining suite has it’s own entrance and dining pod.  Spaces are cozy and private but still within view of other diners and the kitchen. Server’s connect with customers directly from the kitchen.

This concept restaurant is a bit of an all-in scenario, but one thing is certain.  If you can find ways to frame the upcoming changes brought about by the pandemic as upgrades, you’re more likely to build loyalty and thrive.

Steven Dragan


Founded in 1981, TK Architects is a full-service architectural firm that offers all professional design services in-house to simplify and streamline coordination, including: Architecture, Interior Design, Graphic Design, Structural Engineering, Mechanical, Electrical, and Plumbing Engineering. The firm’s focus is entertainment architecture and engineering, including cinema, bowling, bars/lounges, food service, and entertainment centers worldwide. TK Architects provides the right services at the right time to meet client’s specific needs, including: New Buildings, Tenant Interiors, Renovations, Facility Upgrades, and Maintenance.


For more information about TK Architects please visit www.tkarch.com or contact Jack C. Muffoletto, at jcmuffoletto@tkarch.com