Presentation on theme: "COLLABORATIVE DESIGN PARTNERSHIPS TAKING OUR CONCEPTS TO THREE GLORIOUS DIMENSIONS We can deliver our concepts not just with words, but with great designs."— Presentation transcript:
COLLABORATIVE DESIGN PARTNERSHIPS TAKING OUR CONCEPTS TO THREE GLORIOUS DIMENSIONS We can deliver our concepts not just with words, but with great designs. For decades weve collaborated with the worlds best architects and designers. We know how food moves people – by moves, we mean both physically and psychologically. Were masters at translating our concepts and ideas into three glorious dimensions … stimulating the publics appetite and generating lots of revenue. We make visits to your restaurants uniquely memorable experiences. Well work with your favorite designers … or ours. HERE ARE SOME OF OUR PROJECTS AND DESIGN PARTNERS.
WINDOWS ON THE WORLD World Trade Center, New York designed 1976 in collaboration with Warren Platner, rebuilt in 1996 in collaboration with Hugh Hardy, destroyed 2001
WINDOWS ON THE WORLD, THE RESTAURANT in collaboration with Warren Platner Opened during a drastic economic downturn, Windows on the World quickly became the most famous restaurant on the planet, and the highest grossing. It consisted of The Restaurant, above, The Hors dOeuvrerie serving global tapas, the City Lights Bar, three-star Cellar in the Sky, and multiple banquet spaces.
THE HORS DOEUVRERIE International Chefs Table and display kitchen. Global t apas menu, weekly changes, ethnically authentic.
CELLAR IN THE SKY, 1976 in collaboration with Warren Platner Romantic wine cellar dining room, multi-course prix-fixe wine pairing concept, weekly menu changes, music. Fabulous private party venue.
CELLAR IN THE SKY, 1996 in collaboration with Hugh Hardy
TABLETOP AND GRAPHICS, WINDOWS ON THE WORLD in collaboration with Milton Glaser
GREATEST BAR ON EARTH, Windows on the World in collaboration with Hugh Hardy Three bars + sushi bar, oyster bar. Multi-level. Live music. Private Sky Box. Global small plates – bristling shrimp for sharing, right.
EAT & DRINK In collaboration with Francois Dellagret, Harper & George Temporary bar-restaurant in World Trade Center construction site using construction materials. Lasted 18 years.
CITY2, Brussels Jean-Louis Solal, developer First food court in Europe. City2 connects two downtown department stores, creating a major urban mall.
THE AMERICAN RESTAURANT, Kansas City In collaboration with Warren Platner Grand luxe restaurant anchoring Crown Center. Bar, dining room, private dining room, semi-private spaces.
HOLIDAY INN, No rth America In collaboration with Perkins Eastman Demand analysis, revenue projection, and conceptual program converting hotel chains lobbies into social places
THE WORLD BANK, Washington In collaboration with Kohn Pedersen Fox Demand analysis and food services system for workers from around the world
THE RAINBOW ROOM, ROCKEFELLER CENTER In collaboration with Hugh Hardy Reconceptualizing and rebuilding and operating a 40,000 sq.ft. classic destination restaurant complex that had fallen out of favor. Restaurant, cabaret, bar-lounge, private meeting rooms, ball room.
RAINBOW ROOM Revolving dance floor, two orchestras, upgraded art deco design, flamboyant food in style of New York supper clubs. Ultra-luxurious wedding venue.
GRAND BALLROOM, Rainbow Room Illusion of height in standard office floor. Room divides into two or four spaces.
RAINBOW ROOM Service of baked Alaska, lobster Thermidor, quail eggs and caviar, halibut in a golden balloon,
FOOD COURT, Sheraton, Chandigarh, India In collaboration with SRSS Singapore Total master plan for food services: Luxury Indian restaurant, casual trattoria, lobby bar, nightclub, inside-outside rooftop bar, and food court. In food court: Pizza-Rotisserie; Indian Street Food; Salads-Charcuterie; desserts; sushi; pan-Asian.
OWEN BRENNANS LOUISIANA KITCHEN in collaboration with Morris Nathanson Offshoot of famed New Orleans landmark restaurant
BROOKLYN BOTANIC GARDEN In collaboration with Cooper-Robertson Architects Demand analysis and long term master plan for dining and catering
AURORA, New York In collaboration with Milton Glaser and Philip George Our own luxury restaurant. Three stars, New York Times
PRUDENTIAL CENTER, Boston In collaboration with HOK and The Stubbins Group Demand analysis and Master Plan for Dining and Public Spaces 3 million sq.ft. of shopping, hotel, office, and residential towers
ANDERSENS, Hiroshima In collaboration with Harper & George, and Richard Bloch First food court in Japan! Entire building devoted to food. First two floors contain retail food market and upscale multi-station food court.
EQUINOX, Singapore In collaboration with Hugh Hardy 65,000 sq.ft. dining-entertainment-banquet complex for the Raffles Hotel Group. Grand viewing restaurant (above); Jaan, with trendy French-Cambodian cuisine; New Asia Bar & Grill for entertainment and small plates; CitySpace, an adult bar; ballroom; numerous private dining spaces.
NEW ASIA BAR & GRILL, day and night, Equinox Complex, Singapore
CitySpace, Equinox Complex, Singapore Piano Bar-Luxury Lounge-Caviar service
LAKESIDE CENTER Prospect Park Brooklyn In collaboration with Tod Williams+Billie Tsien Year-round indoor-outdoor ice and roller skating rinks. Demand analysis, food and beverage planning: dining, parties, catering. Selection of operator.
METROPOLITAN MUSEUM OF ART, New York MEMBERS LOUNGE In collaboration with Mark Hampton MEMBERS DINING ROOM In collaboration with Philip George
JOHN PAUL GETTY MUSEUM Brentwood, California In collaboration with Richard Meier Architects Demand analysis and Master Plan for Food Services NATIONAL GALLERY OF ART, Washington DC in collaboration with I. M. Pei & Partners Demand analysis and Master Plan for Food Services
ACES, US Tennis Center fine dining, New York In collaboration with Philip George and Richard Bloch This complex also contained an upscale food court-buffet and a masculine bar and grill.
SEA ROCK, Taj Hotels, Mumbai two-hotel, convention center, residential complex residential complex In collaboration with WATG Demand analysis and Master Plan for Dining Services, Public Spaces and Retail, containing 20+ F&B venues
INAGIKU, Waldorf-Astoria, New York In collaboration with Adam Tihany Upscale Japanese restaurant and tempura bar, with assemblage of tatami rooms
Worlds First Food Court and Market! THE BIG KITCHEN, World Trade Center, New York In collaboration with Milton Glaser and Harper & George Giant letters are façade and sign. Public attraction for rendezvous, lounging or play – children with mimes, above.
The Big Kitchen Gourmet deli with upscale takehome and takeaway food; retail bakery serving quiches, pies and flatbreads; artisan ice cream soda fountain; raw bar/fish & chips station; health food retail/restaurant with frozen yogurt; coffee-tea retail and takeaway shop. Catering. 350 seats
CITICORP CENTER (left) In collaboration with Chermeyeff & Geismar Master Plan for retail, public space and food LIPSTICK BUILDING (right) In collaboration with Philip Johnson and David Rockwell Master plan for food services.
CAFÉ GRECO New Yorks First Pan-Mediterranean Restaurant
DEAN & DELUCA gourmet shops market analysis, global remerchandising concepts and programs
CRYSTAL PAVILION, Kansas City In collaboration with Philip George Destination casual-dining greenhouse addition to Crown Center mixed-use development, part of overall master plan for food services.
RESTAURANT BEVERLY-WILSHIRE HOTEL, Beverly Hills In collaboration with Glenn Teixeira Master rehabilitation plan for Regent Hotels
HOTEL ARTS BARCELONA in collaboration with Total Concept and Adam Tihany Entire food and beverage program: Lobby bar; tapas bar; boutique restaurant; all-day dining; banqueting; poolside grill and bar
HOTEL ARTS BARCELONA Goyesquas tapas bar, right, private dining room, above
OBERHAUSEN AQUARIUM, Germany In collaboration with Cambridge 7 Associates Master Plan for Food Services MARITIME AQUARIUM, New New Canaan, Ct. Master Plan for Food Services
SEARS TOWER (right), Chicago 101 California St. (left), San Francisco In collaboration with John Buck Co. Francisco In collaboration with Philip Johnson Food services demand analyses and performance Master Plan for Restaurant Services.
HERES A BONUS: WE KNOW HOW TO OPERATE! SO YOU PROFIT FROM OUR ENTREPRENEURIAL EXPERIENCE We created and operated the 80,000 sq.ft. Windows on the World. We created and operated the three-star Restaurant Aurora. We created and operated The Big Kitchen, the world first food court/marketplace. We created and operated the 40,000 sq. ft. three-star Rainbow Room complex atop Rockefeller Center. We created and operated the three-star, 225 seat Market Bar & Dining Rooms. We created and operated the ultra-luxury Continental Club. 912 President Street Brooklyn NY 11215 + 718 622 0200 firstname.lastname@example.org www.baumwhiteman.com